BOEUF VIN BLANC RECIPES

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RECETTES DE FILET DE BOEUF ET DE VIN BLANC



Recettes de filet de boeuf et de vin blanc image

Situé dans la région lombaire, le filet de boeuf est un morceau extrêmement tendre qui peut s'acheter entier pour être consommé sous forme de rôti, ou en tranches pour cuisiner des steaks et des tournedos. Pensez à ne pas le cuire directement à la sortie du réfrigérateur, le choc thermique entraînerait une contraction des fibres musculaires ce qui ferait durcir la viande. Le temps de cuisson dépend du goût de chacun mais attention à ne pas cuire le filet de boeuf trop longtemps ou à feu trop vif, il risquerait de s’assècher et de durcir. Vous n'avez plus qu'à vous régaler avec ces belles recettes de filets de boeuf transformés en tournedos Rossini, boeuf wellington et autres woks appétissants.

Total Time 030 minutes

Number Of Ingredients 1

COQ AU VIN BLANC RECIPE - NYT COOKING



Coq au Vin Blanc Recipe - NYT Cooking image

Just as Oregon borrows from Burgundy in vineyards planted with pinot noirs and chardonnays, that region also inspires dinner. The iconic boeuf bourguignon would not be the best choice with chardonnay, but this version of coq au vin, replacing Chambertin with chardonnay, couldn’t be better. I went light with it, omitting the bacon lardons. And I gave a nod to Oregon’s truffle crop by finishing the sauce with a gloss of black truffle butter. It’s a modest investment that elevates the dish. A generous slab of unsalted butter (especially if it’s high-fat European-style) could also bolster the sauce, though with less foxy intrigue.

Provided by Florence Fabricant

Total Time 1 hours 20 minutes

Yield 4 servings.

Number Of Ingredients 12

1 tablespoon grape-seed oil
1 3 1/2-pound chicken, in 10 pieces without backbone, dried
Salt and ground white pepper
8 ounces white pearl onions, blanched 3 minutes and peeled
1 medium onion, finely chopped
1/4 cup finely chopped celery
4 cloves garlic, sliced
9 ounces oyster mushrooms, trimmed, clumps separated
3/4 cup chardonnay
1 tablespoon lemon juice
2 tablespoons butter (unsalted or black truffle)
1 tablespoon minced tarragon

Steps:

  • Heat the oil on medium-high in a 4-quart stovetop casserole or sauté pan. Add the chicken, skin side down, as many pieces as fit comfortably. Cook until lightly browned, season with salt and pepper and turn to brown other side. Remove to a platter when done and repeat with the remaining chicken.
  • Add the pearl onions to casserole and toss in fat until lightly browned. Remove to a dish. Reduce heat to low. Add the chopped onion, celery and garlic, cook until softened, and stir in the mushrooms. When they wilt, add the wine, bring to a simmer and season with salt, pepper and lemon juice. Return chicken to casserole with any accumulated juices, baste, cover and cook 30 minutes, basting a few more times. Remove the chicken to a platter.
  • Increase heat to medium-high and cook the sauce and mushrooms about 5 minutes, until sauce thickens slightly. Lower heat, add the pearl onions and butter. When butter melts, check seasonings, return chicken to casserole, baste and simmer a few minutes. Serve from casserole or transfer to a deep platter. Scatter the tarragon on top before serving.

Nutrition Facts : @context http//schema.org, Calories 760, UnsaturatedFatContent 30 grams, CarbohydrateContent 14 grams, FatContent 50 grams, FiberContent 3 grams, ProteinContent 54 grams, SaturatedFatContent 16 grams, SodiumContent 1425 milligrams, SugarContent 5 grams, TransFatContent 0 grams

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