Saturday, June 28, 2014

Tournedos of Beef Queen of Sheba in Burgundy (1969)

  • 8 medallions of beef tenderloin, defatted
  • 1 large eggplant
  • 1/4 lb proscuitto ham, thinly sliced
  • 8 large mushroom caps
  • 16 jumbo asparagus tips
  • 1 jigger white wine
  • Lemon juice
  • Butter
  • Flour
  • Salt and pepper
  • Sauce (ingredients below)
Peel eggplant and cut into 1/2 inch slices. Dust lightly with flour and saute in butter until golden. In another plan, saute the mushrooms in butter with white wine and a dash of lemon juice. 

Warm prosciutto ham in the oven. Season beef with salt and pepper, and dust lightly with flour. Saute beef to desired degree of rareness.

To serve, place a slice of eggplant on the dish, cover with prosciutto, place beef on top, cover with burgundy sauce (below), and cap with mushroom. Pyramid the asparagus tips on the sides.  Serves 4.

Burgundy Sauce for Tournedos of Beef
  • 1 oz Burgundy wine (red)
  • 1 tbspn finely chopped shallots
  • Butter
  • 1/2 cup brown sauce (see below)
Saute the shallots in butter for one minute. Add brown sauce. Bring to simmer and add burgundy.

Brown Sauce
  • 1 1/2 tbspns butter
  • 1 1/2 tbspns bacon fat
  • 2 tbspns flour
  • 1 carrot, sliced
  • 1 onion, chopped
  • 1 celery branch, chopped
  • 3 cups beef stock
  • 1/2 bay leaf
  • Pinch thyme
  • Sprig parsley
  • Salt and pepper
To make the sauce, cook the onions and celery in melted butter and fat until lightly browned.  Add the flour, cooking and stirring, until the flour and butter are browned.  Add remaining ingredients, and simmer partially covered for 1 1/2 to 2 hours, skimming off the fat at intervals.

When sauce is cooked, strain, return to sauce pan, and add salt and pepper to taste. Optionally, red wine and Worcestershire sauce can also be added. to taste. to finish the brown sauce.  

Other optional ingredients to be added before simmering are 1 tablespoon tomato paste and a garlic clove, chopped.  Make 1 to 2 cups.

(Origin - "101 Secrets of California Chefs - Original Recipes from the State's Great Restaurants" by Roy and Jacqueline Killeen. Published by 101 Productions of San Francisco. 1969. Recipe by The Windsor restaurant of Los Angeles.)

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