INGREDIENTS: 1 portion
PER PERSON
1/3 pound filet mignon
3 pieces bell pepper (yellow and red)
3 pieces Bermuda onion
4 mushroom caps, stems cut flush
Garlic salt and pepper
Salad oil
Choron Sauce (Recipe Below)
Preparation
Procedure:
Cut the filet into 1-inch square pieces. Use both colors of bell peppers, Bermuda onion and mushroom caps. Cut the vegetables into pieces that are the same size as the meat.
Assemble the skewer by starting with a piece of meat, followed by a piece of each of the vegetables. Continue until the skewer is full. Alternate the color of the peppers after each meat course to make a more colorful presentation. Season with garlic salt and pepper, then lightly brush with salad oil.
Broil to your own taste.
Place on a bed of rice and top the meat with Choron sauce and serve.
MENU SUGGESTION:
Brochette of Beef Tenderloin: served on Risi Bisi, sauce Choron and bouquet of green beans.
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NOTE: A Choron Sauce is a compound sauce using a Hollandaise Sauce as a base. Then you turn the Hollandaise into a Béarnaise, then by adding a little tomato it becomes a Choron. Sounds complicated but it's not really. Give it a try. You'll make it again!
Hollandaise Sauce
INGREDIENTS: 6 portions
2 tablespoons clarified butter per egg yolk
3 eggs, separated
1 tablespoon water
1 lemon, juiced
Tabasco sauce
Salt and white pepper
Start by separating the eggs.
Save the whites for other recipes, such as meringue (egg whites freeze well if covered in a container with a tight sealing lid).
In a metal bowl, place egg yokes, water, lemon juice, and the Tabasco sauce. Using a double boiler, heat the egg mixture, whisking constantly so that the eggs do not scramble. When the eggs cook to the consistency of heavy syrup, remove from heat.
Add the clarified butter to the eggs at a rate of 2 tablespoons per egg yolk. Slowly whisk the butter into the egg mixture so that the sauce will not separate. Adjust to taste with salt and pepper.
BÉARNAISE SAUCE
INGREDIENTS: 8 portions
1 tablespoon tarragon, chopped
1 shallot, finely diced
1/2 teaspoon cracked pepper
1/4 cup red wine
1 tablespoon red wine vinegar
3/4 cup Hollandaise sauce
Chop the tarragon and shallot and place in a pan. Add the cracked pepper, wine and vinegar. Bring to a boil and reduce the heat. Simmer until 90% of the liquid evaporates. Remove from heat.
Set aside to cool, then add to the Hollandaise sauce (allow the herbs to come to room temperature before adding to the Hollandaise sauce, or you risk separating it).
CHORON SAUCE
INGREDIENTS: 2 portions
3 tablespoons Béarnaise sauce
1 teaspoon tomato paste
Combine the tomato paste with the Béarnaise sauce and serve.
The tomato paste gives a pinkish color to the sauce and imparts a wonderful rich taste.
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House Salad
A salad that's dressed for dinner.
INGREDIENTS: 1 portion
PER PERSON
1/2 head butter lettuce, chopped
1 tablespoon bleu cheese crumbs
1 teaspoon pine nuts, toasted
House dressing (Recipe Below)
Toss the lettuce leaves with the house dressing.
Arrange the salad in the center of a plate.
Garnish with bleu cheese crumbs and pine nuts.
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HOUSE VINAIGRETTE
INGREDIENTS: 1-1/2 cups of dressing
1 cup olive oil
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1 shallot, finely diced
1 tablespoon brown sugar
1/2 teaspoon white pepper
Bleu cheese crumbs
Salt and white pepper
Combine the brown sugar and the white pepper with the shallot and vinegar. Next, add the oil and adjust the seasoning with salt. You can also adjust the sweetness by adding more sugar if the flavor is too strong. Set aside to let the flavors mingle. Add the bleu cheese and stir the dressing just before using.
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Shopping Lists:
PER PERSON
1/3 pound filet mignon
3 pieces bell pepper (yellow and red)
3 pieces Bermuda onion
4 mushroom caps, stems cut flush
Garlic salt and pepper
Salad oil
Clarified butter per egg yolk
3 eggs
1 lemon
Tabasco sauce
Salt and white pepper
Fresh tarragon
1 shallot
cracked pepper
red wine
red wine vinegar
Tomato paste
1/2 head butter lettuce PER PERSON
Bleu cheese crumbs
pine nuts
Olive oil
red wine vinegar
balsamic vinegar
1 shallot
brown sugar
white pepper
Bleu cheese crumbs
Salt and white pepper
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