Chef Alain’s Weekly Recap – Week 33
February 20, 2015
Chef Alain’s Blog
Cholesterol Warning – Medical Misinformation in Major Media – Part One. The international press is presenting the results of a new study on cholesterol-lowering drugs (statins) the wrong way. It was published November 25, 2014 in the medical journal JAMA Internal Medicine Reference [1]… Read more HERE
Low Carb Paleo Show with Chef Alain and Mark Moxom
LCPS 033: This week, we are proud to offer you our interview with Rachel Parent, founder of the non-GMO group, Kids Right To Know. Listen to what she has to say HERE
Chef Alain’s Video of the Week
I’d like to present the video showing where 14 years old Rachel Parent is debating GMO issues with Kevin O’Reilly. That will explain why I have so much admiration for this young lady :-) Watch it HERE
Chef Alain’s Facebook
To see what I posted this week on Facebook, see Chef Alain Braux
Chef Alain’s Weekly Recipe
Tournedos Rossini – Tenderloin Rossini
This classic “grande cuisine” dish is reserve for a very, very special occasion, considering the cost of the ingredients. It was rumored to have been created by the famous French chef Antonin Carême for the illustrious composer Gioachino Rossini.
Servings: 4
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Ingredients
– 5 lbs beef tenderloin, cut in 4 slices
– 2 Tbsp ghee
– Dried thyme, rosemary, tarragon to taste
– Salt and pepper to taste
– 4 shallots, minced
– ½ cup Port wine
– ½ cup beef broth
– 8 oz foie gras, cut in 4 slices
– Parsley, chopped
Procedure
1. Ask your butcher to cut you four nice 6 ounces slices of tenderloin.
2. Preheat your oven at 400 F. Prepare an oven proof dish large enough to contain all four tenderloin slices.
3. Heat a large frying pan on medium high. Melt the ghee and sear the meat quickly about 2 minutes on each side.
4. Place the meat in the oven dish. Sprinkle with herbs, salt and pepper. Cook in the hot oven for 5 minutes.
5. Take the dish out. Flip the meat. Add the shallots around the meat and pour the Port wine and beef broth. Place back in the oven for 5 minutes until the sauce bubbles.
6. Stop the oven. Take the dish out. Place the sliced foie gras on top of each meat slices. Put back in the still warm oven just long enough to start melting the foie slices.
7. Serve hot with steamed or sauteed veggies like carrots, asparagus, turnips or haricots verts. Pour the sauce over the vegetables. Sprinkle with chopped parsley and enjoy!
= Chef’s tip: When cooking the meat, make sure to keep it red at the center. Do not overcook the foie gras. Just melt it barely.
Note: This recipe comes from my book, Paleo French Cuisine.
Comments?
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Book Reviews
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GMO 101 – Paleo French Cuisine – Gluten and Dairy-Free – Healthy French Cuisine – Lower Cholesterol – Cocina Francesa Saludable Por Menos de $10 dolares por dia –
Until next week, I wish you a great week.
A Votre Sante – To Your Health
Merci! Chef Alain Braux
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