Funky Stuffed Fillet Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
: 4 (8 ounce) fillets
: 4 tb olive oil, in all
: 1 ds Essence
: 8 oz homemade Boursin
: 2 tb minced shallots
: 2 c sliced shiitake mushrooms
: 1/4 c peeled, seeded, and chopped tomatoes
: 2 c veal reduction
: 1 tb chopped parsley
: 1 Salt and pepper
: 2 tb butter
: 1 c mashed potatoes, hot
: 1/2 c assorted mild herb
: 1 Oil for frying
Preheat the fryer. Preheat the oven to 400 degrees Make a 2-inch slit
on the side of each fillet. Season each fillet inside and out with
Essence. Stuff each fillet with 2 ounces of the Boursin. In a saute
pan, heat 2 tablespoons of the olive oil. When the pan is smoking
hot, sear the fillet for 2 minutes and flip over. Finish the fillets
in the oven. Roast for 4-5 minutes for medium rare. Remove from the
oven and allow to rest for 1 minute. For the sauce: In a saute pan,
heat the remaining olive oil. When the pan is smoking hot, saute the
shallots, mushrooms and garlic for 2-3 minutes. Add the tomatoes and
veal reduction. Simmer the sauce for 2-3 minutes. Season with salt
and pepper. Stir in the parsley. Mount in the butter. Remove from the
heat. Fry the herb salad in the fryer for 1 minute until crispy.
Place the fillet on top of the potatoes. Spoon the sauce over the
fillet. Garnish with the fried herbs and Essence.
Title: Homemade Boursin
Categories: Condiments
Yield: 4 Servings
1 1/2 c cream cheese, 12 ounces
1/4 c butter
1 tb minced garlic
1 tb chopped basil
1 tb chopped chervil
1 tb chopped parsley
1 ds Salt and white pepper to taste
In a food processor, combine all the ingredients and blend until
smooth. Spoon the cheese onto plastic wrap and refrigerate for 1-2
hours to allow the flavors to marry.
Source from luhu.jp
: 4 tb olive oil, in all
: 1 ds Essence
: 8 oz homemade Boursin
: 2 tb minced shallots
: 2 c sliced shiitake mushrooms
: 1/4 c peeled, seeded, and chopped tomatoes
: 2 c veal reduction
: 1 tb chopped parsley
: 1 Salt and pepper
: 2 tb butter
: 1 c mashed potatoes, hot
: 1/2 c assorted mild herb
: 1 Oil for frying
Preheat the fryer. Preheat the oven to 400 degrees Make a 2-inch slit
on the side of each fillet. Season each fillet inside and out with
Essence. Stuff each fillet with 2 ounces of the Boursin. In a saute
pan, heat 2 tablespoons of the olive oil. When the pan is smoking
hot, sear the fillet for 2 minutes and flip over. Finish the fillets
in the oven. Roast for 4-5 minutes for medium rare. Remove from the
oven and allow to rest for 1 minute. For the sauce: In a saute pan,
heat the remaining olive oil. When the pan is smoking hot, saute the
shallots, mushrooms and garlic for 2-3 minutes. Add the tomatoes and
veal reduction. Simmer the sauce for 2-3 minutes. Season with salt
and pepper. Stir in the parsley. Mount in the butter. Remove from the
heat. Fry the herb salad in the fryer for 1 minute until crispy.
Place the fillet on top of the potatoes. Spoon the sauce over the
fillet. Garnish with the fried herbs and Essence.
Title: Homemade Boursin
Categories: Condiments
Yield: 4 Servings
1 1/2 c cream cheese, 12 ounces
1/4 c butter
1 tb minced garlic
1 tb chopped basil
1 tb chopped chervil
1 tb chopped parsley
1 ds Salt and white pepper to taste
In a food processor, combine all the ingredients and blend until
smooth. Spoon the cheese onto plastic wrap and refrigerate for 1-2
hours to allow the flavors to marry.
Source from luhu.jp
Tags
Meats