Haute Cuisine (part 1) - Meat Fondue, Goat Cheese Salad, Beef Fillet

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Obsessed with all things French? Don your diva apron and get authentic with the country’s eclectic fare. Here’s wishing you bon apetit.

Meat Fondue

Meat fondue

Ingredients: 2 pounds beef tenderloin; 1 cup cooking oil; sweet pepper to garnish

Method: Prepare the meat by removing the fat from the tenderloin. Cut into cubes that can be easily eaten. Place the meat in the refrigerator and prepare the fondue pot. Pour oil into the pot. Remove the meat from refrigerator and make sure it is not too wet. If necessary, pat excess moisture with a paper towel to prevent the hot oil from spitting when the meat is placed in the pot. Use long fondue forks to hold the meat and a piece of garnish, if desired, so it can be placed into the pot to cook for 1 to 3 minutes. Dip into mustard or barbecue sauce.

Goat Cheese Salad

Description: Goat cheese salad

Goat cheese salad

Ingredients: 1 loaf French bread; 10 tbsp olive oil vinaigrette dressing; 1/4 cup basil leaves; 2 tbsp finely chopped sundried tomatoes; 3/4th cup goat cheese; 4 cups green leaf lettuce; 1 bunch arugula leaves

Method: Preheat the oven to 400°C. Combine the olive oil vinaigrette dressing, sundried tomatoes and basil in a bowl. Brush the bread slices with the dressing mixture. Arrange on a baking sheet and bake until golden. Evenly spread goat cheese on the bread slices; set aside. Toss the lettuce and arugula with the remaining dressing mixture. Arrange the lettuce on a serving platter; top with the bread slices. Garnish with basil.


Beef Fillet

Description: Beef fillet

Beef fillet

Ingredients: 4 slices beef fillet (200-250 gm each); 60 ml brandy; 2 tbsp olive oil; 50 gm unsalted butter; 125 ml heavy cream; 4 tbsp pickled green peppercorns; salt and black pepper to taste

Method: Begin by coarsely grinding 3 tbsp of the peppercorns. Heat the olive oil and butter in a pan and sear the fillets on both sides, then reduce the flame and cook them till done. Remove them to a heated platter. Pour the brandy into the pan and stir until the flames have gone out. At this point, stir in the cream and the peppercorns, season the sauce to taste with salt and pepper, and spoon it over the fillets.

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