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Sauteed Salmon and Bacon Tournedos with Brussel Sprouts, Hedgehog Mushrooms and Sauce Chateaubriand

Ingredients

  • 12 slices salmon fillet, skinless, cut into 1 ½-inch-width strips
  • 12 slices bacon, sliced very thin
  • Salt, to taste
  • Peppercorns, black, freshly ground to taste
  • Olive oil, as needed
  • 1 ½ pints brussels sprouts, cleaned, leaves seperated, washed
  • 1 ounce shallots, minced
  • + 15 more ingredients
    • Olive oil, as needed
    • Salt, to taste
    • Peppercorns, black, freshly ground to taste
    • ¾ pound Hedgehog mushrooms, small ones, cleaned
    • 2 garlic cloves, peeled
    • 2 quarts stock, beef or veal, unseasoned or very lightly seasoned
    • Shallots, trimmings of the ones minced before
    • Mushrooms, trimmings of the ones cleaned before
    • 1 cup white wine, dry (sauvignon)
    • 2 ounces butter, diced
    • 1 bunch thyme, fresh
    • 1 bunch fresh tarragon
    • ¼ cup parsley, chopped
    • Salt, to taste
    • Peppercorns, black, freshly ground to taste

1. In a saucepan place the shallots and mushroom trimmings, the stems of thyme, parsley and tarragon, add the cup of wine and reduce gently until almost dry.

View full recipe at SpringPad

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