The **Now Eating** Thread
- Thread starter J1234
- Start date
Caporegime
- Joined
- 17 Oct 2006
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- 25,703
Big daddy box meal with gravy nom
I can't help but read that as...
Big daddy meal with gravy mom
Kinky! And a little disturbing!
his mind works in a disturbing way
Lamb korma n cheeeeps
Caporegime
- Joined
- 17 Oct 2006
- Posts
- 25,703
From Saturday kitchen
A French classic for a special occasion, or simply a way to enjoy juicy steak and chips with a rich French sauce.
Ingredients
For the béarnaise sauce
2 tbsp tarragon vinegar
50ml/2floz white wine
1 tsp white peppercorns
1 small banana shallot, finely diced
4 eggs, yolks only
¼ lemon, juice only
200g/7oz butter, melted
salt and freshly ground black pepper
2-3 tbsp chopped tarragon leaves
For the chateaubriand
2 x 800g/1lb12oz chateaubriand, fully trimmed
1 tbsp olive oil
75g/3oz butter
4 small stems cherry tomatoes on the vine
4 large chipping potatoes, cut into 1x7.5cm/½x3in batons
1 large bunch watercress
Preparation method
To make the béarnaise sauce, place the vinegar, white wine, peppercorns and shallot into a small saucepan and bring to the boil.
Simmer until the liquid has reduced by half.
Remove the peppercorns then pour into a medium bowl.
Add the egg yolks and whisk well, then add the lemon juice.
Place over a pan of simmering water and whisk together until thickened and light in colour.
Gradually add in the melted butter, whisking constantly.
Season with salt and black pepper and add the chopped tarragon leaves.
Turn off the heat and leave the bowl over the pan until ready to use
For the steak, preheat the oven to 200C/400F/Gas 6.
Season the chateaubriand with salt and freshly ground black pepper.
Heat a large ovenproof frying pan until hot, add the oil and half the butter then add the beef and seal on each side until browned, adding the rest of the butter as you go, basting the beef with it.
Transfer to the oven and roast for 15-20 minutes, (depending how you like your beef).
Remove from the oven, turn over and allow to rest for at least 15 minutes.
Meanwhile, place the cherry tomatoes onto a roasting tray and place in the oven for 8-10 minutes until just bursting.
Heat a deep fat fryer to 160C/320F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
Carefully place the potato batons into the fat fryer in batches and fry for 3-4 minutes, or until tender but not coloured.
Remove the fries then increase the heat on the fat fryer to 190C/375F and return the fries to the fryer and cook for 2-3 minutes until golden-brown and crisp.
Remove with a slotted spoon and drain onto kitchen paper then season with salt and a little black pepper.
To serve, carve the rested beef into thick slices and place onto the serving plate. Pile the fries and tomatoes alongside then finish with a dollop of béarnaise and handful of watercress.
A French classic for a special occasion, or simply a way to enjoy juicy steak and chips with a rich French sauce.
Ingredients
For the béarnaise sauce
2 tbsp tarragon vinegar
50ml/2floz white wine
1 tsp white peppercorns
1 small banana shallot, finely diced
4 eggs, yolks only
¼ lemon, juice only
200g/7oz butter, melted
salt and freshly ground black pepper
2-3 tbsp chopped tarragon leaves
For the chateaubriand
2 x 800g/1lb12oz chateaubriand, fully trimmed
1 tbsp olive oil
75g/3oz butter
4 small stems cherry tomatoes on the vine
4 large chipping potatoes, cut into 1x7.5cm/½x3in batons
1 large bunch watercress
Preparation method
To make the béarnaise sauce, place the vinegar, white wine, peppercorns and shallot into a small saucepan and bring to the boil.
Simmer until the liquid has reduced by half.
Remove the peppercorns then pour into a medium bowl.
Add the egg yolks and whisk well, then add the lemon juice.
Place over a pan of simmering water and whisk together until thickened and light in colour.
Gradually add in the melted butter, whisking constantly.
Season with salt and black pepper and add the chopped tarragon leaves.
Turn off the heat and leave the bowl over the pan until ready to use
For the steak, preheat the oven to 200C/400F/Gas 6.
Season the chateaubriand with salt and freshly ground black pepper.
Heat a large ovenproof frying pan until hot, add the oil and half the butter then add the beef and seal on each side until browned, adding the rest of the butter as you go, basting the beef with it.
Transfer to the oven and roast for 15-20 minutes, (depending how you like your beef).
Remove from the oven, turn over and allow to rest for at least 15 minutes.
Meanwhile, place the cherry tomatoes onto a roasting tray and place in the oven for 8-10 minutes until just bursting.
Heat a deep fat fryer to 160C/320F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
Carefully place the potato batons into the fat fryer in batches and fry for 3-4 minutes, or until tender but not coloured.
Remove the fries then increase the heat on the fat fryer to 190C/375F and return the fries to the fryer and cook for 2-3 minutes until golden-brown and crisp.
Remove with a slotted spoon and drain onto kitchen paper then season with salt and a little black pepper.
To serve, carve the rested beef into thick slices and place onto the serving plate. Pile the fries and tomatoes alongside then finish with a dollop of béarnaise and handful of watercress.
Associate
Chilli, lime and garlic king prawns with a glass of savignon blanc.
Cod fried with lots of chilli flakes and garlic then a bay leaf and pepper.
Threw in loads of spinach and seasoned.
Finished it off with a few table spoons of cream cheese.
Put together some 'instant' couscous.
Nice late lunch.
Might have pizza tonight. The Chicago Town Takeaway that was part of the deal in Tesco; One Large pizza and a tub of Häagen-Dazs for a fiver.
Threw in loads of spinach and seasoned.
Finished it off with a few table spoons of cream cheese.
Put together some 'instant' couscous.
Nice late lunch.
Might have pizza tonight. The Chicago Town Takeaway that was part of the deal in Tesco; One Large pizza and a tub of Häagen-Dazs for a fiver.
Meh why do you care?
Anyway went to the butchers and they had a run on chateaubriand because of the show so ended up with 4 sirloins equalling 1.2kg pretty expensive but look spot on.
if you'd said anything along the lines of you are having this today then fair enough... but you didnt, you just spammed the "now eating" thread with a recipe that you'd just got off the telly lol
