30/07/2024
If this doesn’t make you drool.. 🤤
Yellowfin tuna crudo, nuoc cham, jalapeño relish & pink moscat grapes
Culinary Lifestyle by ChefsCotton
(3)
If this doesn’t make you drool.. 🤤
Yellowfin tuna crudo, nuoc cham, jalapeño relish & pink moscat grapes
Timeless elegance meets functionality with the Chef & Servicewear Collection from Le Nouveau Chef. Mix & Match your perfect look at ChefsCotton.com!
Seared Filet Mignon with Shallot Peppercorn Cream Sauce
Ingredients:
✔️ 4 filet mignon steaks (about 6 ounces each)
✔️ Salt and freshly ground black pepper to taste
✔️ 2 tablespoons olive oil
For the Shallot Peppercorn Cream Sauce:
✔️ 1 tablespoon butter
✔️ 2 shallots, finely chopped
✔️ 1 tablespoon crushed black peppercorns
✔️ 1 cup heavy cream
✔️ 1/2 cup beef broth
✔️ 1 teaspoon Dijon mustard
✔️ Salt to taste
Prepare the Steaks: Season the filet mignon steaks generously with salt and black pepper.
Sear the Steaks: Heat olive oil in a heavy skillet over medium-high heat. Add the steaks and sear until they are well-browned on both sides and reach the desired level of doneness, about 4-5 minutes per side for medium-rare. Remove the steaks from the skillet and keep warm.
Make the Sauce:In the same skillet, reduce the heat to medium and add the butter. Once melted, add the shallots and sauté until soft and translucent, about 2-3 minutes.
Add the crushed peppercorns and cook for another minute. Pour in the beef broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and Dijon mustard. Continue to simmer until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
Season with salt to taste.
Serve: Place each steak on a plate and spoon the shallot peppercorn cream sauce over the top.
mignon
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Scallops Luxe in Saffron Cream Sauce
Ingredients:
✔️1⁄3 cup White wine
✔️1 teaspoon Saffron threads
✔️1 pound Scallops
✔️ 2 tablespoons Avocado oil
✔️ 1 tablespoon Butter
✔️ 3 cloves Garlic, minced
✔️ 1⁄2 Shallot, finely chopped
✔️ 1⁄2 cup Heavy cream
✔️ 2 teaspoons Tomato paste
✔️ 1 teaspoon Sea salt
✔️ 1 teaspoon Pepper
✔️ 2 teaspoons Parsley, chopped
Preparation: Heat the white wine in a small saucepan over medium-high heat. Once boiling, transfer the wine into a bowl, add the saffron threads, and let steep. This can be done an hour ahead for a more intense flavor.
Cook Scallops: Season the scallops with sea salt and pepper. Heat a skillet over medium-high, add avocado oil, and sauté the scallops for 2 minutes. Flip, add butter, and cook for another minute. Remove scallops and cover loosely with foil.
Sauce Preparation: In the same skillet, add a bit more oil, reduce to medium-low, and sauté shallot and garlic for 2 minutes. Stir in the saffron wine, cooking for 2 more minutes before adding heavy cream and tomato paste. Continue stirring for 3 minutes.
Serve: Season the sauce with salt and pepper to taste. Plate the scallops, pour the saffron sauce over, and garnish with chopped parsley.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: 320 kcal
Servings: 4 servings
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Corner Inlet Garfish
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