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chef's favorite Recipes: entrees
Filetto Di Manzo Gorgonzola
(Serves 4)
Caffe Aldo Lamberti, 2011 Route
70 West, Cherry Hill, NJ 08002
(856) 663-1747, (856) 663-7841 (fax)
Ingredients for Demi-Glace
(for use in Red Wine Sauce):
5 lbs. veal bones
1 lb. calves feet
2 Tbsp. vegetable oil
3/8 c. tomato paste
1 chopped celery stalk
2 chopped carrots
2 c. chopped onions
½ clove of garlic (chopped)
3/8 c. burgundy wine
bouquet garni (thyme, bay leaves and peppercorns)
Ingredients for Red Wine Sauce (to top Filetto di Manzo
Gorgonzola):
1 Tbsp. shallots
½ tsp. black pepper
1 bay leaf
1 sprig of thyme
½ c. red wine
¼ c. brandy
1 ¾ c. demi-glace
2 Tbsp. butter
Ingredients for Filetto di Manzo Gorgonzola:
2 lb. filet mignon trimmed and cut into
4 pieces
4 oz. gorgonzola dolce cheese (divided into 4 equal
parts)
4 oz. jumbo lump crabmeat (divided into 4 equal parts)
4 strips of bacon
4 toothpicks
First Procedure – Demi-Glace:
Preheat oven to 500 degrees. Toss the
bones and calves feet with the oil, coating them evenly.
In a roasting pan, roast bones until golden brown. Remove
and coat evenly with the tomato paste. Return to oven
and roast again until lightly browned. Add the chopped
vegetables and garlic. Continue roasting until they
are well browned. Place the bones in a large stock pot.
Add cold water, covering the bones with 5 inches of
water. Deglaze the roasting pan with wine and add it
to the stock. Simmer slowly for 48 hours. Add the bouquet
garni, bring to a boil and simmer until reduced by half.
Second Procedure – Red Wine
Sauce:
Combine the shallots, black pepper, bay
leaf, thyme and red wine and reduce until almost gone.
Add the brandy and flambé the alcohol. Add the
demi-glace (from the first procedure) and bring to a
boil. Simmer to desired consistency and add butter.
Strain and keep warm for later use.
Third Procedure – Filetto
di Manzo Gorgonzola:
Wrap the filet pieces with bacon strips,
secure the bacon to the filet with the toothpick and
season with salt and pepper. Grill for 5 minutes (Chef’s
Note: If you soak the toothpicks in water before use
they will not burn.) on each side (approximate time
for medium doneness or until 125 degrees on a meat thermometer).
Top with equally divided gorgonzola cheese and follow
with equally divided crabmeat. Heat in a broiler or
oven for 5 minutes more or until the crabmeat and cheese
are both hot. Place in the center of the plate with
your favorite vegetable and potato and drizzle completely
with the red wine sauce (from the second procedure).
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