COOKING FOODS ITALIAN RECIPES – HURRICANE SAUCE FILET MIGNON

COOKING FOODS ITALIAN RECIPES – HURRICANE SAUCE FILET MIGNON

MORE DETAILS ON MY CULINARY BOOKS PUBLISHED ON AMAZON.COM

 

HURRICANE SAUCE FOR YOUR BEEF!!! …..on these days I am sailing in the Caribbean on board a luxury ship! The bad weather news describes the hurricanes as a strong force which persist in the area, wrapping and melting all things around just alike a …..SAUCE!

The sauce I go to explain is what I call “la bastarda” because I straight mix flour in to the sauce in order to reduce the liquid, this make the sauce velvety and its aroma to persist on the tongue for long time, then if you add one abanero pepper to the sauce sure you gonna have an hurricane in your mouth!

Here below I avoid the spicy abanero, you should try this sauce even mild, still I reccomand the spicy one to get new emotions….

 

 

 

 

 

 

 

 

With high fire, broil straight on the pan the filet mignon, trun it up to all its sides just to amke the whole surface broiled.

 

 

 

 

 

 

Prepare garlic (eventually add the abanero here) chopping it small and set aside.

 

 

 

 

 

 

 

Prepare dried mushrooms to soft in warm water.

 

 

 

 

 

 

Drop a bit of balamic vinegar on the meat.

 

 

 

 

 

 

after few seconds drop soya sauce on top: two spoons.

 

 

 

 

 

 

Cover immediately with a lid: let cook two minutes.

 

 

 

 

 

 

Open the lid.

 

 

 

 

 

 

 

Add the garlic (eventually the abanero too) and turn the meat upside down.

 

 

 

 

 

Add two laurel leaves.

 

 

 

 

 

 

After squeezed-em from the water, chop the mushrooms. Drop on the meat.

 

 

 

 

 

 

 

Add half glass of withe wine.

 

 

 

 

 

Cover and cook two-three minutes.

 

 

 

 

 

 

Open and turn upside down the meat.

 

 

 

 

 

 

Add one glass of tomato juice. Turn upside down.

 

 

 

 

 

 

 

Add two-three pinches of marine salt to the sauce.

 

 

 

Add half glass of the water remained from the mushrooms. Turn upsdie down the meat.

 

 

 

 

 

 

You can add a bit more of withe wine now, half glass.

 

 

 

 

 

 

 

 

As the sauce starts to boil add one spoon of flour type “00” is fine.

 

 

 

 

 

 

Using a fork mix the flour to the sauce, turn the meat upside down two three times.

 

 

 

 

 

This is the hurricane !

 

 

 

 

 

 

Now you try the sauce to check the density and the salinity: if necessary add more salt (one pinch a time then mix and check again).

 

 

 

 

 

 

 

Drop one bunch of pine-cones in to the sauce.

 

 

 

 

 

 

Cook other three-four minutes to dry the sauce as you like it.

 

 

 

 

 

Then is ready, stop the fire.

 

 

 

 

 

 

Keep aside until it became just warm, it will be easy to cut and serve.

 

 

 

 

 

 

 

HAVE A TERRIFIC HURRICANE TODAY !

 

 

 

 

 

 

 

 

COOKING FOODS ITALIAN RECIPES – HURRICANE SAUCE FILET MIGNON

MORE DETAILS ON MY CULINARY BOOKS PUBLISHED ON AMAZON.COM

 

 

 

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