I'm studying the Grand Diplome at Cordon Bleu in London

Posts tagged ‘Beef fillet’

Day 112 and 113 – Tuiles and Beef Wellington – Wed 11th and Thurs 12th July

Chef Christophe gave us a lecture on tuiles today. He made 4 different types: normal biscuit type tuiles, sesame seed tuiles, poppy seed tuiles and brandy snap tuiles. He made them in lots of different shapes.

Next chef Gilles prepared the mise en place for beef Wellington.

This involved making some puff pastry, duxelle of mushroom, chicken mousseline, crepes and stuffing a piece of beef fillet with foie gras and truffle slices then searing it all over and then chilling it all.

In the next class chef Neil completed and baked the beef Wellington. The puff pastry was rolled to size, crepes were laid on it, the duxelle and mousseline were mixed and spread on the crepes and the beef placed in the centre and wrapped the crepes and pastry around it. A lattice of puff pastry was wrapped around it, egg washed and baked. It was served with slices of globe artichoke, green beans, sautéed mushrooms, slices of potato shaped into leaves and a sauce made from the beef trimmings.

Lastly chef Neil made a trilogy of foie gras. He made a foie gras mousse foam, a slice of poached foie gras on diced pear, fig and grapes with a port reduction and a poached slce of foie gras on lentils.

Day 65 – Bordeaux – Fri 20th April

Chef Gilles took us today for the demo and practical.

Firstly he made white asparagus with walnut vinaigrette.

 

Second was fillet of beef with red wine sauce, sautéed wild mushrooms with garlic and pommes noisette.

Pommes noisette are balls of potato cut with a melon baller, blanched then cooked in clarified butter until crisp and golden. The red wine sauce was made from browned meat trimmings, mirepoix, red wine and veal stock then finished with butter.

The steaks were pan fried and served with purple sprouting broccoli, the sautéed mushrooms, pommes noisette and the sauce.

We had to make both dishes in the practical and there wasn’t enough white asparagus so I only had green asparagus to cook, which largely defeated the purpose of the dish. The steaks were good though, as were the pommes noisette.

Day 21 – Beef, Beef, more Beef and Veal – Mon 13th Feb

Day 21. The start of week 5. Can hardly believe I’ve completed 4 weeks already.

Today was about more beef dishes with a demo and practical with chef Eric and then another demo with chef Gilles about veal.

Chef Eric started by preparing a whole beef fillet for cooking as steaks. He pulled off the chain which runs down the side of a fillet, trimmed the fat and sinew off, then cut 4 tournedos steaks for the dish he would be preparing later, leaving just the tail of the fillet. Here are all the pieces that came from the fillet:

Next came completing the boeuf bourguignon he started in a previous lesson.
The beef had already been removed from the marinade and was patted dry, then browned in a pan. Then the mirepoix that was in the marinade was browned in the same pan. The marinade liquid was brought to a boil and skimmed to remove the coagulated blood. Some toasted flour and tomato purée were mixed into the beef and mirepoix, the pan was deglazed with the wine marinade, stock was added and the pan was put in the oven to cook through.

While the meat was cooking the garnishes were prepared. Baby onions were cooked and glazed brown, mushrooms and some bacon lardons were sautéed until golden and some heart shaped bread slices were sautéed in clarified butter. Turned potatoes were steamed.

Once the meat was cooked, the sauce was finished with some red wine reduced to a glaze, then the meat and garnishes were plated:

Next the chef prepared a peppered steak with darphin potatoes.

Each piece of fillet steak was tied loosely to hold its shape.

The potato was prepared next. Julienned though a mandolin, salted to remove moisture, the potato was cooked in a ring in a frying pan with a little clarified butter, then into the oven to cook until golden.

The steaks were seasoned, crushed black peppercorns pressed into them, then cooked in clarified butter, browning on all sides. The chef cooked 4 steaks to demonstrate blue, rare, medium and well done steaks. The 1st 2 were cooked in the pan, then the pan was put in the oven to continue cooking the other two.

Once all were cooked, they were rested while shallot was sautéed until in the pan, then deglazed with cognac, stock added and reduced by 80%. Then some cream and crushed green peppercorns were added to the sauce.

Finally the steaks were reheated in a pan with foaming butter being spooned over them, before being plated with the potato and the sauce:

In the practical we made the roast beef and vegetables the chef demonstrated last week.

It went ok except that the piece of meat we were given was just a steak, rather than a piece of beef for roasting. This meant that it was hard to brown and roast without overcooking and it wasn’t as rare as I would have liked. My turned potatoes for roasting still need some work on the turning and the turned artichoke was a lot of work for a bland and uninteresting vegetable and not one I would relish doing again. The beef and sauce tasted pretty good though and was a lovely dinner for my wife and I.

Chef Gilles took us for the last lesson of the day – a demo on veal.

He started with a blanquette de veau which is a white veal stew. Cubed stewing veal was covered in cold water and brought to a simmer to release scum, then drained and returned to the pan with mirepoix, bouquet garni, garlic and mushroom trimmings. It was brought to the boil again, skimmed and simmered with the lid on.

Baby onions were cooked blanc and mushrooms were cooked with water, butter and lemon until cooked through. A rice pilaf was prepared by sautéeing onion in butter, the rice was added, then hot chicken stock, a cartouche put on top, then cooked in the oven for 20 minutes until the rice was cooked and the liquid all evaporated. It was finished with a little butter.

The sauce for the veal was thickened with a roux and then finished with a liaison of cream and egg yolk and all was arranged on a plate:

Lastly the chef made a veal escalope with lemon. A slice of veal was trimmed then flattened by beating between sheets of cling film.

Black olives were diced and a lemon was segmented and the juice retained.

The veal was dusted with seasoned flour and fried sautéed quickly in butter. The sauce was made from nut brown butter, lemon juice, veal stock, lemon segments and the diced olives, reduced together and finished with a little parsley:

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