Method Warm a pan with the olive oil and sear the veal tenderloin. Add the garlic, thyme and rosemary, and continue to cook for five minutes turning frequently. Place the pan into the oven and cook until a core temperature of 43 degrees is achieved. Return the pan to the stove and increase the heat. Add the cold butter and allow to foam. Remove from heat and allow to rest for 10 minutes before carving. Method In a pan, reduce the fish stock and white wine. Place the lobster tails, add butter and cook over low heat for three minutes, but be careful not to overcook. Method In a pot, heat the oil and cook the shallots, carrots, celery, mushroom, and beef trimmings, stir constantly to get a nice deep brown caramelisation, add the red wine and reduce by half.
Add the chicken stock and season lightly, reduce heat and allow to simmer. Reduce by half. Strain through a fine sieve and return to the stove to continue reduction, removing any impurities that rise to the surface with a clean spoon. Once you have a syrup-like consistency, remove from the heat and add a few knobs of cold butter and swirl around to thicken and check seasoning. To dress the plate, use the butter glazed baby carrots, braised salsify, Brussel sprouts leaves, asparagus tips, roasted shallot, pistachio croquette and sauteed wild mushrooms. Place the carved veal and the half lobster tail in the centre, and drizzle with the red wine jus.
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