VEAL MEDALLIONS WITH MARSALA SAUCE

VEAL MEDALLIONS WITH MARSALA SAUCE


VEAL SHORT……..Tenderised & flattened. Season & roll with Mushroom Rissotto.

Poach in seasoned Veal stock for 5 minutes, cut into 2 & then slow Braise in

the oven in a mixture of Veal Glaze, Calvados Liquer, Apple segments,

Mire poix with some Marsala wine. Remove, strain the sauce & save it for

the cream froth.

MARSALA MUSHROOM SAUCE

POTATO & BEEF CROQUETTE…….Potatoes, Braised Beef & Chicken, seasoned with

fresh herbs.

ROASTED TURNIP & BEETROOT WEDGE

GRILLED BABY CARROT Half

BRAISED ARTICHOKE BOTTOM……..tossed in chopped parsley

Roasted CHERRY TOMATO Wedges

CHERVIL SPRIGS

CHIVE

t bone steak

CHARCOAL-GRILLED T-BONE STEAK WITHBROILED ONIONS COWBOY STYLE
4 lg. red onions, peeled and sliced 1/4 inch thick1/2 c. clarified butter4 T-bone steaks, cut 2 inches thick or more, rubbed with salt, freshly ground pepper and olive oilBarbecue sauce2 lg. ripe tomatoes, peeled, halved, seeded, chopped and drainedVinaigretteDeep-fried okra
Spread onion slices on baking sheet. Drizzle with some of the butter, turning slices to coat both sides. Place onions under broiler and cook until golden, basting with additional butter. Turn onions to cook both sides. Onions should be tender, but crisp and golden.
Grill steaks over lump charcoal (not briquettes). Drizzle onions with barbecue sauce of your choice. Toss tomatoes in a vinaigrette and put on top of the onions. Serve with grilled steaks and deep fried okra.

combination of classical main course

Glazed pork loin

Marinate the pork loin with thyme, oil, garlic and sea salt and seal it on the flat top and cook in the pre heated oven at 350f for 40 min the slice it and serve with red wine apple reduction


Fillet mignon served with green peas ragout and tossed root vegetables

Cut the fillet mignon of 7 oz from the beef fillet
Marinate it with garlic, crushed pepper and oil
Grill it in the griller to medium, rare, or well done according to the order and serve
For green peas ragout make the volute and cook the green peas in it , finish it with cream ,parmesan cheese and seasoning
Then regular tossed vegetables

stuffed tenderloin

Stuffed tenderloin rapped with bacon

Ingredients qty

Beef fillet 300gm
Bacon 10 slice
Broccoli 1 bunch
Carrot 01no
Crushed pepper corn 2tsp
Red wine 1cup
Butter 2tsp

Method

Make flat sheet out of fillet, marinate it, and stuff it with half blanched broccoli and carrot and chop it
The roll it and wrap it with bacon and tie it in the oven pre heat at 180c for 15 min
Then take out and remove the thread
Then slice the steak and serve it with red wine reduction

flanf steak roll with cucumber salad in yougart sauce

Flank steak with cucumber salad roll; in yogurt sauce

Ingredients qty

Beef fillet 300gm
Dijon mustard 2 tsp
Cucumber 2no
Yogurt 100ml
Cilantro ½ bunch
Peppers green, red 1 no
Tomato 2no
Crushed pepper corns 2tsp
Lemon juice 2tsp

Method
Marinate the steak with Dijon; grill it till it gets into medium done
Then slice the steak make sure it is medium
Make a salad; cut all the vegetables in juliennes
Give a lemon dressing to the salad
Place a little amount of salad in the centre of the flank steak and roll it and poke it with tooth pick and roll the beef in the crushed pepper corn and serve

Make a yogurt dressing as you wish and serve separately (dressing can be sweet or sour or spicy as you wish)