Côte de boeuf grillée, sauce bordelaise et pommes amandines

Publié le par anglaisrestocuisine

 

 

On today's set menu  there is a grilled rib ofhttp://1.bp.blogspot.com/-DwBTTFpnzVU/ToqUQlPRafI/AAAAAAAAF1A/UcUJBIeujDk/s1600/Duchess+of+Kent+review+Liverpool+Road+rib+of+beef.JPG beef, with potatoes


"amandines" and a Bordelaise

 

sauce.


The rib of beef is grilled and


served with a typical sauce

 

from the Bordeaux region. It

 

is made up of finely chopped

 

(ciselé) shallots and red wine.

 

Duchess

 

potatoes consist of a seasoned purée of mashed potatoes,

 

egg yolk, butter and almond powder (poudre) and flakes

 

(éffilées) that are baked (cuit/e au four)  until golden

 

(doré/e). 

 

The rif beef has been prepared/trimmed (parée) and then 

 

put in a marinade. 


In the meantime (pendant ce temps-là), peel the potatoes, 

 

cook them and prepare the Duchess potatoes --> mash

 

(purée) + butter + egg yolk. All this will beb baked (cuit au

 

four) with almond (amande)  flakes (effiléés)  and almond powder

 

(poudre).

 

For the Bordelaise sauce, boil down (réduire) finely

 

chopped (ciselées) shallots and red wine. Add some brown

 

veal stock (fond de veau brun).

 

On the plate, you will add some cubes of beef marrow

 

bones that will have been cooked in the Bordelaise sauce. 

 

How do the clients like their meat cooked? 


 

Bleu : very rare

 

Saignant: rare

 

A point: medium 

 

Bien cuit: very well done


 






 

 

 

 

Publié dans 2BTN 2013 gr1