Pan Roasted Beef Filet In Coffee And Molasses Shellac Recipes

Steps:

• Preheat the oven to 425 degrees F. Sprinkle both sides of the chicken breasts with salt and pepper.
• Preheat a large skillet over medium-high heat for 2 minutes. Working quickly, melt 1 tablespoon of the butter, swirling it around the pan. Add the chicken, skin side down. Add the shallots, cut side down and not overlapping. Cook until the chicken and shallots are browned on the bottom, 2 to 3 minutes. Flip the shallots and chicken, nestle in the rosemary sprigs, then carefully pour in the chicken stock.
• Transfer the skillet to the oven and roast until the chicken is cooked through and the shallots are tender, 12 to 14 minutes, removing the smaller pieces of chicken first as they become cooked. Transfer the chicken to a serving plate.
• Check the skillet with the shallots to make sure the stock has not evaporated; if less than a few tablespoons remain, add 1/2 cup more stock or water. Reduce the pan juices over medium heat until about 1/2 cup of liquid remains, about 2 minutes. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter with a wooden spoon to thicken the pan sauce until it coats the spoon. Remove the rosemary and season the sauce with salt and pepper. Spoon some of the sauce over the chicken and scallions and the rest onto the plate.

Steps:

• Seed, stem and cut the chilies into pieces. Tear the tortilla into pieces. Set both aside. In a saucepan, melt 1 tablespoon butter over medium-high heat. Add the onion and garlic and sauté until translucent, about 3 minutes. Add the chilies and tortilla and cook over medium-low heat, stirring, until softened. Pour in the stock, bring to a boil and then simmer, partly covered, for 10 minutes. In a blender, purée the hot mixture until smooth. Pour through a fine sieve set over a saucepan, pressing on the solids. Discard the solids. Whisk in the cream, 1 teaspoon salt and the brown sugar. Season to taste.
• Preheat the oven to 400 degrees. In a bowl, whisk together the coffee, cocoa and cinnamon. Pat the beef dry and rub with 2 teaspoons salt and 1 teaspoon pepper; then rub with oil. Sprinkle the coffee mixture over a sheet of wax paper and coat the beef in it. Place the beef on a rack set in a roasting pan and let stand at room temperature for 30 minutes.
• Roast the beef for 10 minutes; then lower the temperature to 250 and cook for an hour more, or until the meat reaches 130 degrees. Let stand, loosely covered with foil, for 10 minutes. (The meat will continue to cook, reaching about 135 degrees.)
• Bring the broth to a boil and simmer until just thick enough to coat the back of a spoon. Cover and keep warm.
• In a large skillet, melt the remaining butter over medium-high heat. Add the mushrooms and sauté until golden. Season with salt and pepper.
• Remove the twine and cut the beef into 1/2-inch-thick slices. Spoon just enough broth to cover the bottoms of 4 to 6 shallow, wide soup bowls. Add 2 to 3 slices of beef, spoon more broth over the beef if desired and top with mushrooms and watercress.

Steps:

• To make the grits bring the chicken broth to a boil and add the grits. Decrease the heat and simmer for 20 minutes over low heat, stirring frequently. Stir in the milk, grated cheddar cheese, cooked bacon and pureed chipotle chile. Season to taste and set aside in a warm place. To prepare the shellac, add the double espresso and the molasses to the glace de viande. Stir the ingredients together and set the shellac aside in a warm place. Season the beef fillets with salt and pepper. Then sear them in hot corn oil in a heavy skillet for 3 minutes over moderately high heat. Turn the fillets over and sear for 2 more minutes, then place the skillet with the fillets in a 400 degree oven for 7 minutes. Remove from the oven, brush with half the shellac and allow to cool to room temperature. In a hot, heavy skillet saute the white onion, garlic and spinach leaves in the butter until the spinach is just wilted, then season to taste with salt and pepper. For each serving, spoon a mound of the grits onto the center of a plate and top with the sauted spinach. Cut each beef fillet from the top to bottom at an angle. Place half a fillet, with the cut side facing the front of the plate on the spinach leaves and grits. Place the other half of the fillet on the plate so that it's facing the front of the plate, leaning against the grits and the other half of the fillet. Drizzle the shellac around the perimeter of the plate and serve.

Steps:

• Preheat the oven to 275 degrees. Use an oven thermometer to be sure your oven temperature is accurate.
• Place the filet on a sheet pan and pat it dry (all over) with paper towels. Brush the filet all over with the oil, reserving about half a tablespoon. Sprinkle it all over with the salt and pepper (it will seem like a lot but believe me, it makes a difference). Place the tarragon branches around the beef, tying them in 4 or 5 places with kitchen twine to keep them in place, and then brush the tarragon with the reserved oil.
• Roast the filet of beef for 1 1/4 to 1 1/2 hours, until the temperature registers 125 degrees in the center for rare and 135 degrees for medium-rare. Cover the filet with aluminum foil and allow to rest for 20 minutes. Slice thickly and serve warm or at room temperature with Basil Parmesan Mayonnaise.
• Place the egg yolks, lemon juice, Parmesan, mustard, basil, garlic, 1 tablespoon salt, and 1 teaspoon pepper in a food processor fitted with the steel blade. Process for 20 seconds, until smooth. Combine the vegetable oil and olive oil in a 2-cup liquid measuring cup. With the processor running, slowly pour the oil mixture through the feed tube to make a thick emulsion. Taste for seasonings -- the mayonnaise is a sauce so it should be highly seasoned. Store in the refrigerator until ready to use; it will keep for up to a week.

Steps:

• Place dry soup min in bag and shake.
• Put beef in bag and roll around to coat.
• Seal bag (do not pierce)and place in moderate oven.
• Cooking time will depend on how you like your beef cooked.
• I like mine well done -- dont worry it will be moist and flavoursome.
• Let sit for 5 minutes.
• Remove meat from bag, reserve juices to make the worlds best gravy!
• note: This recipe is best for a bolar roast. Topside etc. is a bit too lean and wont turn out as tender.