Oxtail Jardiniere

[happy daze john in oz]

Flambe dishes at the table, not something you see now, doubt if any winger would know how with all the 'new' style of food.

But Rob, yes the stock pot kept going all voyage, it has to be kept going even at a low temp or if it cools it can go sour.
Egg shells are used to clarify it.

I prefer to make my own stock rather than the packet stuff, when boning chook I keep in the freezer until there is enough to make good size pot, and similar with beef bones.

On the subject of food someone made comment about snags with bacon wrapped around them and deep fried in batter. Better known as 'Pigs in blankets'

Talking of snags, when on the Oz coast back in the 60's we were allowed to take any food on except local made snags, often wondered why?

But of course at the time the White Australia Policy was in place.

[Keith at Tregenna]

Steak Diane is a wee bit different to the Chateaubriand ,also a very Yummy dish but slight differences,however possibly the Yanks think its Chateaubriand! LOL
Thanks

I mentioned Steak Diane as I had no intention to teach someone how to suck eggs.

A steak is a steak however fancy the name.

It was more looking at a dish then you may have had eaten alone and with mushrooms in the sauce.

Many dishes years ago were specific to the culinary times and stemmed from earlier fine dining.

The minute steak for example was cooked for exactly 30 seconds each side and anyone ordering the dish with a request for medium, well done etc were considered as not gentlemen / well bred etc.

Steak Tartar returned to the chef to cook was a no, no.

Ordering Beef Wellington if one person required a more done dish would be served the two ends rather than the middle.

Generally, with not only the Chateaubriand the resting of the meat was a main part of the tenderness.

The steak / dish would usually rest as the sauce was completed and returned to the pan at the end.

My favourites were T.bone and rump.

The rump was often served without a sauce as it was the most flavoursome.

The sauce you mentioned would have by the sounds of it been a chefs / the house sauce,
starting with the meat juices, likely onion / shallots, a wine reduction and seems like mushroom
and cream, cracked black pepper, fresh herbs, possibly a bit of booze. Would be difficult to
track down but you could replicate to your own taste.

Keith.

[robpage]

On the few occasions that I have had a chateaubriand it's normally been to the best of my memory served with a red wine and shallot sauce although on one occasion it was definitely served with a Hollandaise . I have a passion for steak without the sauce as well as lobsters and things like that without the source I think if you've got something that's got a nice delicate flavour the sauce can sometimes mask it

[Keith at Tregenna]

That's sauce for you, some will accompany and enhance,
others mask, cover up and or even preserve. EG: Curry.

Bit of a wheeze to p of a chef,
when the customer asks for more sauce,
train the staff to ask the kitchen for more gravy.

LOL.

K.

[happy daze john in oz]

I gave up eating steak out, no one can cook it to my liking.

Nice piece of rump, trimmed of all odd bits, BBQ as hot as hell.
The a bit of oil on the steak, five seconds each side leave to stand for about one minute and ready to eat.

[Doc Vernon]

Come on Over! LOL

[robpage]

the best steak , cooked as I wanted was at a French motel , a Entrecote , about 25mm thick ,
raw meat seasoned

1st side 2 minutes
5 minutes rest
2nd side 2 minutes
2 minutes rest

3/4 of the thickness warmed through but red raw

and NO sauce

[cappy]

##am buying ribeye steaks from aldi at 2 pounds 59 p .....the same steak is on the local restaurants for anything fro 16 to 21quid plus a few chips ....my beutiful grandaughter 16 is on 4 quid an hour waiting on at weekends ...as we have no bus services between villages it costs her 4 quid to get a taxi to work and 4 quid back home ....so a 4 hour shift 6 tilll ten she earns 8 quid after taxi fares ......she is learning the value of money .....i have no problem with this her mam and dad have no problem with this ....it is the learning curve of life........but i must admit if im not doing anything i pick her up or drop her off its called family duties....cappy

[robpage]

You're not charging your extra because it's a Jag are you

[cappy]

You're not charging your extra because it's a Jag are you

##naw send the beloved on the tandem ...saves diesal.......