FINAL 3 SAUCIER STOPS & TONIGHT, A BANQUET

Tonight we have another go around with feeding a full restaurant, banquet-style, about 70-75 people all at once. It's constant motion and a different method of plating, assembly-line style, and there's an added pressure but it was a lot of fun last Monday and also when I helped plate the desserts for a banquet at work on Tuesday. That said, I'm sick and I'm not feeling at peak performance. High pressure for a while and an easy night afterwards sounds pretty good. Time to break out the Dayquil.

More Sudafed and Tylenol Sinus after class and on the jump...

DISH: Sautéed Tenderloin of Beef With Forest Mushroom Sauce, Medaillon De Boeuf Sauté, Sauce Aux Champignons Des Bois

RECIPE:

Meat and Sauce
8 Piesces Fillet of Beef, 100-G for Dinner
Meat Trimmings, Cleaned of Fat
100 G Carrot, Mirepoix
100 G Onion, Mirepoix
100 G Celery, Mirepoix
3 L Rich Brown Veal Stock
60 G Dry Porcini Mushrooms, Cleaned & Soaked
500 G Mixed Exotic Mushrooms, Eminces
100 G Butter
200 G Shallots
Salt & Freshly Ground Black Pepper
100 ML Brandy
200 ML White Wine
Corn Oil, for Sautéing

The Spätzle and Garnish
230 G All-Purpose Flour
3 Eggs, Lightly Beaten
1 Scant Teaspoon Salt
Pinch of Freshly Grated Nutmeg
1 Tablespoon Chopped Flat-Leaf Parsley
1 Tablespoon Vegetable Oil
150 G Carrot, Jardinière
150 G Zucchini, Jardinière
4 Tablespoons Butter

Procedure:

MEAT AND SAUCE Portion and trim the meat. The medallions may be tied individually to achieve a circular shape. Refrigerate them until needed. Make an enriched stock with the meat trimmings, the mirepoix, and the brown veal stock. Émincez the porcinis and set aside. In a poële or sautori, sauté the different mushrooms separately with a total of 75 G of the butter until they are golden brown. Combine the mushrooms in one pan and reduce the heat. Add the shallots and cook slowly until translucent and with no coloration. Season with salt and pepper. Drain the excess butter, increase the heat, and flambé with brandy. Deglzze the pan with white wine and reduce by seven-tenths. Add the enriched brown stock and cook slowly for 15 minutes. Taste and adjust the seasonings, bring to a simmer, and montez au beurre. Keep the sauce warm for service.

SPÄTZLE AND GARNISH Place the flour in a bowl and add the eggs, salt, nutmeg, and 140 ML of cold water. With a wooden spoon, stir the liquid ingredients vigorously into the flour until small bubbles form and the mixture no longer sticks to the spoon. The paste should be soft. Stir in the parsley. Bring a large marmite of salted water to a boil. Add the oil to the water and place a colander over the pot (there should be a few inches of clearance). Put the mixture in the colander and press on it with a rubber spatula or plastic pastry scraper, forcing it through the holes and into the boiling water. Cook for approximately 2 minutes, or until the noodles rise to the surface. Remove with a slotted spoon or strainer and refresh, and then drain again thoroughly. Cook the vegetables separately à l'anglaise, keeping them a bit underdone or slightly crunchy. Set aside.

FOR SERVICE Season and sear the medallions in the corn oil to temperature over medium high heat, trying to brown the exterior well. Transfer to a plate and keep warm. In the meantime, heat 2 tablespoons of the butter until hazelnut-colored. Add the noodles and sauté for 3 to 4 minutes. Melt the remaining butter in another pan and reheat the reserved vegetables. Mix the spätzle and vegetables together and season lightly. Arrange the medallions on hot plates flanked by the spätzle. Nap each medallion with a portion of sauce and mushrooms and serve.

BREAKDOWN: