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4 ounces cut beefl filet
1/2 of large yellow onions
4 cup of red seedless grape
2 cup of red burgundy wine
5 cup of water
1 spoon of ground cloves
1/2 cup of red wine vinegar
3 cup of corn meal
1 cup of crumble Italian gorgonzola cheese
1/2 cup of whole milk
2 ounces of butter
1 & 1/2 ounces of all purpose flour
1 cup of manufactured cream
1 each of garlic cloved peeled
1 each green zucchini
1 cup of buttermilk
6 cup of canola oil for frying
2 cup of flour
1 cup of potatoes starch flour
Sea salt&ground black pepper

Grilled beef filet on grape mustard, Italian "gorgonzola cheese baked polenta, garlic cream puree and crispy onion rings, steam green zucchini bouquet


For the Italian "gorgonzola" cheese baked Polenta
In a sauce pan place the 5 cup of water add a little seas salt for taste, as soon the water start boiling add a splash of extra virgin olive oil, then whisk in the corn meal, continuing stirring with a wooden spoon the mixture for a hour. Then poor in the cooked polenta in a square container and chill off.When the polenta is cool un molded then cut it into regular square. Prepare now the Gorgonzola cheese filling. In a sauce pan melt the 2 ounces of butter add the 1 and half ounces of whole purpose flour, make a roux, seasoned, add the warm whole milk, stir in then add the gorgonzola and the sheered brick mozzarella low moister. Bring this cheese roux to chilled at room temperature, then spread on one square of the polenta and cover it with the other square. Baked the polenta at 350 degrees on a sheet pan with parchment paper for 15 minutes, than chilled and cut in half.
For the grape mustard
In another sauce pan place the grapes with the wine and cooked slowly until the grape will be completely dissolve and start caramelized, pass this compost to a large sieve and poor in another pan add the salt pepper, 1/2 glass of red wine vinegar and 1 spoon of ground cloves, bring to simmer for another half hour until reach the desire consistency. Chill down to room temperature
For the garlic cream puree
In a pan place the peeled garlic cover with the manufactured cream and baked in the hot oven at 350 degrees for 35 minutes. Then cool down at room temperature and blended until smooth seasoned as your desire taste, by adding sea salt and ground white pepper.
For the crispy onion ring
Peeled the medium size yellow onion sliced 1/2 inch thick than place in a bowl, add little of sea salt and cover with the butter milk. Leave the sliced onion rings in this brine for a hour, than place the ring into a mixture of potato starch and flour, remove the exceed flours by use a large sieve and deep frying the rings at 375 degrees, place the fry ring on a sheet pan with parchment paper in the oven at 250 degrees to keep it crispy and warm.


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