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08.06.10
Chef Paddy Kennedy from the Bridge House Hotel in Tullamore takes us through some of his favourite recepies for summer lunches.
Bridge House Fillet Mingon - serves two
Ingredients
4 100g medallion of beef fillet
Sauce
10 button mushrooms
1 whole shallot finely diced
1 clove garlic crushed
1 tsp chopped fresh thyme leaves
1 knob real butter (leave in fridge)
50 ml beef stock
100 ml fresh cream
1 tsp cracked white peppercorns
1 tsp Dijon mustard
1 tsp pink peppercorns
1 dash brandy
Garnish
2 whole garlic cloves
2 whole Shallots
1 plum tomato cut in half
1 sprig fresh thyme
50 g duck fat
1 baking potato
Method
Place the whole shallots, whole garlic clove and the tomato halves on some tin foil Season with sea salt and milled pepper spread duck fat over and place in hot oven for 30 mins.
Slice the potato into 1 cm slices place on baking tray and season, sprinkle with olive oil and cook in hot oven for 30 mins Heat a large heavy based pan until very hot Add a little coking oil and seal off your well-seasoned beef medallions on both sides until nicely browned, remove from pan and place on some kitchen paper.
Add half of the butter along with the shallots, garlic, mushrooms and thyme, Cook until soft and add the brandy and beef stock.
Reduce until almost all the liquid has evaporated and then add the cream And peppercorns, reduce to a nice sauce consistency Add the Dijon mustard and whisk in the remaining butter
Add the beef fillet medallions to the sauce and serve
To plate place the potatoes in the centre of the plate with the shallot, garlic and Tomato around the side, using a tablespoon place two medallions on top of the potato on each plate Drizzle around the sauce.
- - - - - - - -
Escalope of salmon with sorrel sauce - serves two.
Ingredients
2 pieces - Salmon fillet
100g - Mixed greens (leek,courgette,mange tout ect)
50g - Sorrel
1 - Shallot
1 Dash - White wine
1 Dash - Martini
1/2 Cup - Fish stock
1/2 lemon
1 Knob butter
1 Cup Cream
Olive oil
Method
Place salmon fillets one at a time between two sheets of cling film with some olive oil Tap out lightly with base of pot to form thin slices (Escalope)
Place a little olive oil in the pan and heat Add the two fillets of salmon and half the butter and squeeze some lemon Cook for about one and a half minutes on each side, remove from pan and sweat off the mixed greens In a small pot sweat off the diced shallot in remaining butter and add than wine ,martini and fish stock.
Reduce and add cream, reduce again to correct consistency. Add sorrel, place greens in centre of plate with sauce around and salmon pieces on top
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