Tuesday, February 21, 2012

Noix De Veau Braisé Aux Champignons....Braised Top Side/Tenderloin With Mushrooms


One Whole Cylindrical Peace Of Beef
The French, the British and the Americans cut their beef differently. Different names for different cuts. And different names for the same cut. Couldn't find the exact translation in the Internet so my only solution is to show you the peace of veal / beef I have cooked. In Greek and in French  is " Noix " which comes in one piece and varies in size depending on age of the animal it comes from. You can buy a whole or half when it is too big. It can weigh up to 3 - 4 kg.It basicaslly looks like a whole filet but this cut needs to be cooked in little water in a pressure cooker (to lower the consumption of gas or electricity)for a long time...
This cut of beef (big) veal (small similar to above), takes a long time to cook after proper searing in olive oil and/or butter, with the addition of onions, garlic, mushrooms, wine etc. In this case
You will need:
- 1½ kg Noix in one piece trimmed of fat.
-  ¼ cup olive oil.
-  20 gr butter.
-  ½ cup red wine (sweet or dry), Marsala or Madera wines.
- 1 Tbsp. dry thyme.
-  2 medium onions cut in quarters.
-  2 tsp. garlic paste.


-  1 medium can of button mushrooms including liquid.
-  4 cloves of garlic cut in halves lengthwise and inserted into parts of the meat by cutting  holes with sharp knife.
-  Pat the whole meat with black pepper and salt to taste.
-  A pressure cooker.
Method:
-  Heat oil and butter in pressure cooker pot.
-  First sear meat until browned on all sides.
-  Then add salt to taste.
-  Add onions and garlic and continue to cook meat at high heat don't let onions and garlic burn.
-  Add wine and mushrooms with liquids.
-  Close cover well and wait for the cooker to start steaming.
-  At that point lower heat to minimum and set your timer to 1¼ hours.
-  After time is up, check for doneness by cutting off a slice.  It should be very tender. If not give it more time in the pressure cooker.
-  When done, transfer meat to a plate and cover with foil to keep warm.
-  Work your sauce by boiling to reduce, then adding flour or corn flour dissolved in some water to thicken.
-  Slice the meat in medium ¼ inch slices.
-  Add some sauce on it.
Serve with: mashed potatoes, white spaghetti, short pasta, rice, polenta, cracked weat (Bulgur) etc.
Enjoy,
Stelio
Read more: http://www.blogdoctor.me/2007/02/expandable-post-summaries.html#ixzz1QI9F1mh2