Chef Melissa Makarenko - Resto Gare September 8, 2014

Boeuf a la facille

  • 8 abbey carrots, peeled
  • 8 turnips, peeled and cut if needed.
  • 2 leeks, white only washed and cut on a long bias.
  • 1/2 onion, stubbed with cloves
  • 1 bouquet garni
  • 3 l of red wine
  • Salt and pepper
  • 1/2 cup/112 g cornice ones
  • 1/2 cup/ 112 g Dijon mustard

1) put all vegetable, wine, herbs and seasoning in a pot and 2 to 3 l of water until all vegetables are cover by the water. Bring to a boil and reduce to a slow simmer. 

Place the beef and cook for 20 min or until the internal temperature is 110 F. 

Remove and allow to rest.

2) Bring the liquid back to a hard simmer skimming occasionally and cook the vegetables until tender. Serve with garnish of cornichons and Dijon.

Garlicky park green beans serves 4 

  • 1 lbs fresh green beans, de stemmed
  • 2 Tbsp unsalted butter
  • 2 cloves , garlic minced
  • 1/2 tsp kosher salt
  • 1/8 tsp ground black pepper
  • 1 Tbsp grated parm

1) using a steamer pot, steam the beans for 6-8 minutes Or until the are tender but not fully cooked. Remove and cool in an ice bath

2) Melt the butter on medium heat in a large skillet and the garlic and cook for 1-2 minutes.

3) Add the beans and toss to evenly coat with the butter and sauté for 5 minutes.  Season to taste

4) Plate and sprinkle with the cheese.

 Pommes fondant

  • 4 large potatoes scrubbed
  • 2 Tbsp duck fat
  • 1/2 cup / 110 ml light chicken stock
  • 2 cloves of gRlic thin sliced
  • 1 sprig of thyme plus a generous pinch for garnishing
  • Salt and pepper as needed.

1) cut each potatoe to desired presentation look. We will be turning them for this menu. Foot ball shaped with six sides place ing each one in water.

2) Remove from water and pat dry with paper towel. Heat a sauté pan over high heat and add the duck fat. When hot add the potatoes and cook for 4-5 min, tossing occasionally until golden brown. Remove the pan from heat and add the chicken stock garlic sprig of thyme and bring to a boil cook for 2 min reduce the heat and simmer for 12 min or until the potatoes are tender . Bring back to a boil to reduce and season and sprinkle with the thyme leaves

Horseradish bechamel

  • 60 g of butter, unsalted
  • 50g onion, diced
  • 60 g flour
  • 1 l milk, scaled
  • 125 ml heavy cream
  • 3 dash l&p
  • 3 dash of srirach
  • Horseradish 
  • S&p 
  • 2 bay leaves

1) melt the butter add the onions, bay leaves and sauté until translucent.

2) Add flour and form a roux, cook for 2-3 min

3) Add the scaled milk and cook for 20 min

4) Strain and add the horseradish, cream and season. 

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