Steak Tartare

  • 7 oz filet mignon
  • 1-2 tsp shallots finely diced
  • 2-3 tsp cornichon finely diced
  • 2-3 tsp capers chopped
  • 1-2 tsp finely chopped parsley
  • ½ fl oz brandy (omit if you want)
  • ½-1 tsp Worcestershire sauce
  • ½-1 tsp tabasco sauce
  • 1 tsp Dijon mustard
  • 1 tsp vegetable oil
  • 1-2 fresh egg yolks
  • ½ tsp fresh ground black pepper
  • 2-4 anchovy filets (omit if you want)

Method:

  1. Finely cut the filet into ⅛ inch cubes with a sharp knife, set aside and keep chilled.
  2. In a medium sized bowl, add the mustard and egg yolk and whisk together. 
  3. Add the oil to the egg yolk and whisk until emulsified.
  4. To the egg mixture, add the capers, shallots, cornichon, parsley, black pepper, tabasco, brandy and Worcestershire sauce to the egg mixture and stir to incorporate well.
  5. (if you wish to add more or less of one ingredient or another, please build this recipe to your taste)
  6. Add half the sauce to the diced filet and gently mix. Taste and adjust seasoning with additional sauce, pepper, etc.
  7. Split the tartare into 2 bowls, top each tartare with 2 anchovy filets and serve immediately with toast points or crackers.

Steak Diane (2 servings)

  • 12 oz filet mignon (4 x 3 oz pieces)
  • 1½ c sliced mushrooms
  • ¼ c julienned shallots
  • 2-3 tbsp. clarified butter
  • 2 tsp chopped garlic
  • ½ c rich veal stock
  • ¼ cup plus 2 tbsp. rich cream
  • 1½ oz. brandy
  • 1 tsp. Dijon mustard
  • 2 tsp. salt
  • 1 tsp. ground black pepper

Method:

  1. Use 2 pieces flattened beef, 3 oz each.
  2. Slice mushrooms and shallots. 
  3. Chop garlic and parsley very fine.
  4. In a saute pan, on medium high heat, add clarified butter. Season the medallions with salt and pepper.  Sear one side for one minute. Flip, add mushrooms, shallots and garlic. Cook for another minute. 
  5. Flambe with brandy.  Add reduced veal stock and cream.
  6. Make sure meat is on top of the mushrooms, not on direct heat.  Cook for another minute.               
  7. Add Dijon to the sauce, mix.  Cooking time for medium rare is no more than 3 minutes.                        
  8. Sprinkle with parsley.

Chateau Potatoes (2 servings)

  • ½ lb small white potatoes
  • ⅓ c rich veal stock
  • 1 tsp. chopped parsley
  • 1 tsp. butter
  • ½ tsp. salt
  • ¼ tsp. ground black pepper

Method

 

  1. Turn potatoes (or just peel) small white oval shaped potatoes and place in bowl of cold water.
  2. Add peeled potatoes to pot with enough salted water to cover by 1 inch. Bring to boil and simmer for 8-12 minutes.
  3. You want the potatoes to be just under cooked as the reheating will finish the cooking. Drain and cool flat.
  4. To a warm pan, add butter and potatoes and gently sauté without browning for approximately 3 minutes. Add stock and gently turn the potatoes in the stock until the pan is just about dry.
  5. Season and garnish with parsley.

***Veal/Beef stock can be purchased

Rich Veal Stock (4L)

  • 10 lbs veal bones
  • 1 lb celery
  • 1½ lbs yellow onion
  • 1¼ lbs carrot
  • 1¼ c tomato paste
  • 4 Bay leaves
  • ¾ oz fresh thyme sprigs
  • 3 tbsp. whole black peppercorns
  • 8 L cold water

Method

  1. Roughly chop celery, dice onions.
  2. Place veal bones in large roasting pan in single layer.
  3. Roast at 400F until golden brown, turning periodically to ensure even browning for approximately 1½ - 2 hours.
  4. Remove bones from oven and place in a stock pot.
  5. Reserve fat in the roasting pan.
  6. Place the mirepoix in the roasting pan and return to 350F oven.  Roast until lightly caramelized.
  7. Add the tomato paste to mirepoix, stir to incorporate and continue to cook until the vegetables are deep amber in colour.
  8. Remove mirepoix from oven and add into stock pot.             
  9. Add some water to roasting pan & boil until all the brown bits loosen from the bottom of pan.   Add to stock pot.            
  10. Add peppercorn, thyme and bay leaves.
  11. Cover bones with cold water and bring to a boil. Lower heat and simmer for 12 - 16 hours, skimming the fat that will rise to the top.
  12. Add water as necessary to keep the bones submerged.                       
  13. Remove from heat. Double strain the stock. Set bones aside.                            
  14. Reduce veal stock by half.   
  15. Return the veal bones to the stock pot and simmer for 8 hours to produce a second stock (remouillage) which can be used for soups.

Caesar Salad

Ingredients:

  • 2 good handfuls of Romaine lettuce
  • ½ cup croutons (home made is best)
  • 1 tsp. crushed garlic
  • ½ tsp. minced anchovies
  • 1 tsp. Worcestershire sauce
  • ½ tsp. Tabasco
  • ½ tsp. Hy’s seasoning salt
  • ½ tsp. fresh crushed black pepper
  • ¼ tsp. Dijon mustard
  • 1 egg yolk
  • ½ tbsp. red wine vinegar
  • juice of half a lemon
  • 2 tbsp. Canola oil
  • ½ cup grated Parmesan cheese

Utensils:

  • 1 large salad bowl (preferably wooden) and salad fork and spoon
  • 2 plates to serve

Method:

If you like certain flavours stronger in your Caesar salad, feel free to add slightly more of that ingredient.

  1. In a large mixing bowl – combine garlic, anchovies, seasoning salt and black pepper – mix thoroughly with back of salad spoon until a paste forms.
  2. Add Worcestershire sauce, Dijon, egg yolk and Tabasco to bowl and mix well.
  3. Add red wine vinegar.
  4. Slowly add Canola oil, stirring mixture continuously – until thickens slightly.
  5. Add lemon juice and mix well.
  6. Add lettuce and toss leaves until all coated with dressing.
  7. Add half of Parmesan cheese, toss again until cheese is sticking to dressing on leaves.
  8. Add croutons, lightly toss.
  9. Divide salad out onto plates and finish with sprinkling remainder of cheese on top.
  10. Add more black pepper to taste if desired.