In article >,
Steve Wertz > wrote:

> On Tue, 03 Oct 2006 15:57:26 GMT, readandpostrosie wrote:
>
> > inspire me!
>
> Maybe I should add this as oneo f my "Signature Recipe" on the RFC
> website:
>
> Beef Ordinair (Ordinary Beef)
>
> Sauce
>
> 3 Tablespoons Nepalese Goat Butter
> 1 1/2 Cups Minced Alaskan Shallots
> 2 1945 Mouton Rothschilds 3 liters
> 1 1875 Taylor Fladgate Port 750ml
> 48 Ounces Reindeer Demi Glace
> 3 Sprigs Fresh Peruvian Rosemary
> 25 Pounds Fresh Maine Lobster
> 2 1990 Domaine Romanee Conti Mersault 750ml
>
> Melt butter in heavy, very large, copper soup pot over
> medium-high heat. Add shallots and saute' until tender. Stir in
> wine and port. Reduce wine to 1/8 original volume. While wine is
> reducing, fill another very large copper soup pot with water and
> white wine. Bring to a boil. Add Lobster to cook, about 25
> minutes. When Lobster is ready, remove from pot and remove
> meat. Place meat in a press and squeeze out as much juice as
> possible. Set juice aside and discard Lobster meat. When wine
> sauce is reduced add lobster juice and simmer for 6.3 minutes.
> add Demi Glace & Rosemary and boil for 22.8 minutes. Strain
> sauce and set aside. (Can be prepared one day ahead. Cover and
> refrigerate.)
>
> Steaks
>
> 18 Pounds Chinese Teak Wood
> 8 Kobe Tenderloin Medallions
> 4 Ounces Monteveertine Olive Oil
> 24 Ounces Remy Martin Louis XIII Cognac
> Salt & Pepper to taste.
>
> In barbecue, burn wood until white hot. Marinate meat in Cognac
> for 3.7 minutes. Remove from marinade and discard Cognac. Rub meat
> with olive oil. Add salt & pepper to taste.
> Grill to desired tenderness.
>
> Garnish
>
> 18 White Truffles
> 1 Pound Dordogne Foie Gras
> 8 Ounces Beluga Caviar
> 100 Year Old Balsamic Vinegar
>
> Hollow out truffles. Fill with Foie Gras. Top with Caviar.
> Drizzle with vinegar after arranging on plate. Add enough sauce to
> coat middle of plate. Add beef. Arrange truffles around meat and
> drizzle with vinegar.
>
> -sw

Damn, Steve! I'm out of the reindeer demi-glace - would elk work, do yy
think? And I've got some Croatian cognac -- it's pretty good. I'd
have to use it instead of the Remy Martin. Do you think it would make
TOO much different in the marinade? And, crap, my goat butter
connection had a flat tire on her way into town. I might have to sub
some Promise margarine.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller; blahblahblog 9/29/2006
http://jamlady.eboard.com