By Pierre-Louis Viel
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Additional resources for Meat: The Art of Cooking Meat
Drop the fries into the new oil and deep-fry for five mins, then drain them. Cool. Sprinkle the cracked peppercorns over the steaks, urgent down frivolously so that they stick with the beef. warmth three tablespoons of oil in a skillet and cook dinner the steaks for 3–8 mins on either side, looking on even if you love your meat infrequent, medium, or good performed. move the steaks to a plate and placed one other plate on best to maintain them hot. Skim the fats from the skillet and warmth it over excessive warmth. Pour within the brandy, flambé it, and decrease by way of two-thirds. upload the port and decrease this additionally through two-thirds so the sauce is syrupy. Pour within the broth and decrease via part. Whisk within the bitter cream. cost the seasoning. positioned the steaks within the sauce and reheat them for 3–4 mins. in the meantime, elevate the temperature of the deep-fryer to 355 �F (180 �C), then prepare dinner the fries in scorching oil once more until eventually crisp and golden. Drain and season with salt. Serve instantly with the steaks au poivre. LACQUERED FILLET STEAK WITH DEEP-FRIED ONIONS instruction: half-hour MARINADE: 24 hours COOKING TIME: quarter-hour elements Serves 6 - 2 lb (900 g) fillet steak - three½ oz. (100 g) ginger - three tbsp vegetable oil - beneficiant � cup (200 ml) candy soy sauce - scant 1 tsp candy paprika - 1 bunch small onions or scallions - 1 quart (1 liter) oil for frying - five ounces (150 g) mesclun salad - 1 bunch chives, minimize into brief lengths - 1 bunch chervil - 2 tbsp sherry vinegar - three tbsp olive oil - salt, freshly flooring pepper The day sooner than, peel and chop the ginger. minimize the meat fillet into lengthways and warmth the vegetable oil in a skillet. prepare dinner the meat over excessive warmth for 3–4 mins to seal everywhere. move to a plate. Skim the fats from the skillet then deglaze with beneficiant � cup (200 ml) candy soy sauce. upload the chopped ginger and the candy paprika. Season generously with pepper and upload salt. lessen till syrupy. placed the meat items again into the skillet and coat with sauce. prepare dinner for 3–4 mins over excessive warmth so the skin of the meat turns into “lacquered” in visual appeal (it should still stay infrequent inside). position on a rack and funky. Wrap tightly in plastic wrap. kick back for twenty-four hours within the fridge. day after today, peel the onions, leaving slightly eco-friendly stalk hooked up to their bulbs. warmth the oil for deep-frying to approximately 355 �F (180 �C) and fry the onions for 5–6 mins. Drain on absorbent paper towels and season with salt. Wash the mesclun and the herbs. combine the sherry vinegar and the olive oil in a salad bowl and season with salt and pepper. upload the mesclun, chives, and chervil. Take the meat out of the fridge, discard the plastic wrap, and lower it into slices �–½ in (8–10 mm) thick. organize on plates with the onions and pour over a bit soy sauce. Serve with the salad. RIB OF red meat WITH BURGUNDY SAUCE instruction: 50 mins COOKING TIME: 1½ hours status TIME: 10 mins constituents Serves 6 - 2 rib steaks weighing approximately 1½ lb (700 g) every one - 6 huge floury potatoes - 6 small sprigs thyme - four shallots, peeled and chopped - 2½ cups (600 ml) Burgundy (or different full-bodied sturdy purple wine) - 1 tbsp superfine sugar - beneficiant 1 cup (250 ml) veal broth - 7 oz. (200 g) black grapes, washed - 7 oz. (200 g) Époisses cheese (unpasteurized cow’s milk cheese) - beneficiant 1 tbsp thick bitter cream - three tbsp grapeseed oil - salt, freshly flooring pepper Pre-heat the oven to 355 �F (180 �C ).