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Recipe: Emu Tournedos With Sauteed Baby Cabbage, Glazed Root Vegetables and Red Wine Sauce
Similar Categories: Emu, Tournedos, Sauteed, Baby, Cabbage,, Glazed, Root, Vegetables, Red, Wine, Sauce
Emu Tournedos with Sautéed Baby Cabbage, Glazed Root Vegetables and
Red Wine Sauce
Carrots
Baby Beets
Turnips
120g (about 4 ounces) butter
3 tbsp. sugar
Turn the vegetables (cut into even sized barrel shapes). Place in a
saucepan, barely cover with water, add butter and sugar. Pinch salt.
Simmer gently till just tender.
Remove vegetables, reduce liquid to a light syrup. Add vegetables,
toss to glaze, keep warm.
200g (7 oz.) shallots, peeled leaving root intact.
80g (about 3 oz.) butter
2 tbsp. sugar
Melt butter and sugar, add shallots, cover with a lid and cook
gently, tossing every now and then to coat and colour. Keep warm.
80g (about 3 oz.) butter
80g (about 3 oz.) sugar
80g (about 3 oz.) tomato puree
80ml (about 3 oz.) brandy
2 1/2 cups Beef glace
200ml (about 7 oz.) red wine
200ml (about 7 oz.) red wine vinegar
Melt butter, add sugar and carefully caramelize. Carefully add the
rest of the ingredients, reduce to a light coating consistency.
Thicken with arrowroot if necessary. Strain and keep hot.
4 - 150g (about 6 oz. each) Emu tornadoes
80g (about 3 oz.) butter
4 - bread round croutons
1 Baby cabbage, shredded
Season the meat, pan fry to rare- medium rare. Allow to rest while
melting butter and sautéeing baby cabbage until just cooked.
Season with pepper, salt and nutmeg.
Place a crouton on a plate, arrange the cabbage on top, then the
tournedos. Pour the red wine glaze around the meat, garnish with the
vegetables.
Garnish with deep fried leek julienne.
Red Wine Sauce
Carrots
Baby Beets
Turnips
120g (about 4 ounces) butter
3 tbsp. sugar
Turn the vegetables (cut into even sized barrel shapes). Place in a
saucepan, barely cover with water, add butter and sugar. Pinch salt.
Simmer gently till just tender.
Remove vegetables, reduce liquid to a light syrup. Add vegetables,
toss to glaze, keep warm.
200g (7 oz.) shallots, peeled leaving root intact.
80g (about 3 oz.) butter
2 tbsp. sugar
Melt butter and sugar, add shallots, cover with a lid and cook
gently, tossing every now and then to coat and colour. Keep warm.
80g (about 3 oz.) butter
80g (about 3 oz.) sugar
80g (about 3 oz.) tomato puree
80ml (about 3 oz.) brandy
2 1/2 cups Beef glace
200ml (about 7 oz.) red wine
200ml (about 7 oz.) red wine vinegar
Melt butter, add sugar and carefully caramelize. Carefully add the
rest of the ingredients, reduce to a light coating consistency.
Thicken with arrowroot if necessary. Strain and keep hot.
4 - 150g (about 6 oz. each) Emu tornadoes
80g (about 3 oz.) butter
4 - bread round croutons
1 Baby cabbage, shredded
Season the meat, pan fry to rare- medium rare. Allow to rest while
melting butter and sautéeing baby cabbage until just cooked.
Season with pepper, salt and nutmeg.
Place a crouton on a plate, arrange the cabbage on top, then the
tournedos. Pour the red wine glaze around the meat, garnish with the
vegetables.
Garnish with deep fried leek julienne.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Emu, Tournedos, Sauteed, Baby, Cabbage,, Glazed, Root, Vegetables, Red, Wine, Sauce
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