s Hi everyone,
Here I am again on my side translator. Today I bring you a recipe for meat to remove his hat (or thumb sucking): the Round of Veal Prince Albert, by Julia Child. Not that I have something to do with royalty (thank God!), And I can assure you that my blood is red, very red, "really red" (as the selection), but this recipe is worth any mortal, whether Whatever your condition, and surely if it searched and searched for my house, the odd prince or worthy of the title match.
Anyway, tod @ s we occasionally give a tribute, and if we pay homage to a / @ invite this recipe, l @ we will leave open-mouthed first and with a good feeling afterwards. Choosing well is @ invite @ depend on the "importance of person" .... or if "just like his mother, the poor "....
Changing the subject, and as a translation-level, I must confess that this "filet" brought me some head, until I came to the conclusion that, because Julia's description of size, features and cutting, as well as the process specified in her the recipe, could not relate to anything other than a round of beef, being totally lean meat and clean, without nerves or grease inside.
Here you already have the recipe, hoping you enjoy it as much as me.
BEEF ROUND PRINCE ALBERT JULIA CHILD
Redondo Beef Stew and Stuffed Foie Gras and Truffles
BRAIS BOEUF FILET OF PRINCE ALBERT
Braised Filet of Beef Stuffed with Foie Gras and Truffles
We present a great recipe, very suitable for an important dinner, and it is not difficult to make, despite the luxury of their detail. Everything but the meat can be prepared in advance, as indicated by the asterisk in the recipe.
braised lettuce and potato dumplings sautéed in butter would go great with this recipe, but any vegetable or side you can enjoy perfect accompaniment to this delicious round.
Serves 8
The truffle marinated
- 4 or 6 truffles packaged in a 2.5 cm diameter
- 3 tablespoons Madeira
Cut the truffles into quarters. Place in a small bowl with the juice of the pack and 3 tablespoons Madeira. Cover and let marinate while preparing other ingredients.
stewed vegetables (Matignon)
- ¾ cup carrot, onion and ½ cup ¾ cup celery, all chopped finely diced
- 3 tablespoons of cooked ham cut into cubes also
- ¼ teaspoon salt
- Pinch
pepper - 1 small bouquet of herbs, tied in a cloth with: 2 sprigs parsley ¹ / 3 bay leaf, thyme ⅛ teaspoon
- 3 tablespoons butter
- ¹ / 3 cup Madeira
vegetables slowly cooked, ham, spices, herbs and butter all together in a small pan covered for about 10 or 15 minutes until vegetables are tender but not browned. Then pour the wine and cook rapidly until almost completely evaporated. Reserve.
Filling Foie Gras
- 2 tablespoons shallot or green onion finely chopped
- 1 tablespoon butter
- approximately 100 grams or ½ cup of mousse de foie d'oie (or "block" foie gras , which is much more expensive but much better)
- 1 tablespoon Madeira
- 1 tablespoon of cognac
- 1 ounce of Jamaica pepper (allspice)
- 1 pinch of thyme
- ⅛ teaspoon pepper
Fry the shallots slowly or onion in butter for 3 minutes in a small saucepan without letting it brown. Pour into a mixing bowl. Stir and beat the foie gras and other ingredients. Correct seasoning.
Preparing round
- 1 round steak, well-cut and lean, at least 7, 5 cm in diameter and 1 ½ kg
- Salt and pepper
Make a deep cut along the round with less presentable side, which begins and ends at about 6 mm from each end. Season lightly inside the recess with salt and pepper, and spread the mixture of foie gras. Place truffles in a line in the center of the court over the filling. Reserve the marinade for later. Do not fill both round then you can not close the cleft.
- 1 strip of bacon around 6 mm in thickness with the same length as the steak, or blanched bacon strips (^)
- Cordel
(^) To blanch the bacon, place the strips in a pan with cold water, about 1 liter per 100 gm. Cook them over low heat for 10 minutes. Strain and rinse with cold water. Dry with paper towels.
Close the slit and place the bacon or bacon strips all along the cut already closed. Tie securely with string, but not too tight, knotted at intervals of about 2.5 cm.
How braise the round
Preheat oven to 175 º C.
- 1 oval casserole, heavy fire-resistant large enough to fit the round.
- 2 tablespoons butter
- 1 tablespoon oil
- Salt and pepper
- 1 meat thermometer (optional)
Dora the round pan lightly on all sides in hot butter and oil. Discard the fat burned. Season meat with salt and pepper. If you do, insert the meat thermometer. Spread the vegetables stewed on the round. (*) Can be prepared up to this point in advance.
- 2 or 3 cups beef broth dark
- Foil cut oval
- a rubber bulb to bathe the meat
Pour enough broth to cover half the round. Take it a slow boil in the heat to low. Spread aluminum foil over the meat. Cover the pan and place in the lower third of preheated oven for 45 to 55 minutes. Regulate the heat so the liquid stays with a very slow boil. Roll the beef broth 3 or 4 times during cooking. The round will be done at a temperature on meat thermometer, 58 ° C for raw meat, or 60 º C for half-baked, or if when you press the round with your finger, the flesh offers a slight resistance in contrast to their condition pink and floppy interior.
- a hot serving dish
Remove the string round and bacon or bacon, and place in serving dish with the notch down. The meat will cool at least 10 minutes or more before cutting so the juices to return to their tissues.
Preparing the sauce and serve
- Wine marinated truffles
Remove fat from braising liquid. Pour truffle marinated in the liquid and cook rapidly until it is reduced to about 2 cups and they taste delicious and concentrated.
- 1 tablespoon cornstarch mixed with 2 tablespoons Madeira.
- Optional: 2 or 3 tablespoons diced truffles.
incorporates into the sauce mixture of cornmeal and truffles. Simmer for 2 to 3 minutes and correct seasoning. Vegetables matignon remain in the sauce.
Decorate the dish with garnish of your choice. Pour 1 or 2 tablespoons of the sauce and vegetables over the meat into cubes and put the remaining sauce in a bowl. The round is cut into diagonal slices about 9 mm thick.
Bon appétit!
MG translating for pots include walking the fire
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