Back in 2000 I was waiting to go back into hospital
for an operation only for my appointment to be cancelled.
On the date I should have been going into hospital there
was a literary lunch being held at Raymond Blanc's le
petit Blanc in Cheltenham (where I was living at the
time). I eagerly rang up to see if I could get a ticket
but they had sold out months before. Not to be deterred
I persuaded the organisers to let me turn up in case
there was a late cancellation. To my delight there was.
Apart from Raymond Blanc as host, the celebrities were
Michel Roux, Rick Stein and Sophie Grigson. It was a
thoroughly enjoyable event and after the lunch I briefly
got to meet and talk to Michel Roux . . . another ambition
recipe was produced by kind permission of Michel Roux
and comes from his recently published book "Life
is a Menu". My wife and I so enjoyed this recipe
that it was a must to publish it. Monsieur Roux's comment
about this recipe was:
dish is quick to prepare and cook, and is very luxurious.
Never overcook it! A perfect garnish would be rice pilaf,
steamed potatoes or fresh pasta, the latter a favourite
with Cécile de Rothschild. Taking so little time
to prepare, this is an ideal dish when guests turn up
time: 10 minutes Cooking time: 20 minutes
for Boeuf Stroganoff
to make Boeuf Stroganoff
beef fillet trimmed
60g clarified butter
30g unsalted butter
60g chopped shallots
100ml dry white wine
200ml veal or chicken stock
300ml double cream
2 tablespoons sweet paprika
Juice of 1/2 lemon
Salt and pepper
75g small French gherkins (cornichons)
1 tablespoon chopped fresh parsley
the fillet of beef into long and thick strips (goujonnettes)
of approximately 10 cm long and 2 cm wide.
the clarified butter in a very hot frying pan and
seal all the goujonnettes very quickly for
about 1 minute, to lightly brown.
in the cognac, ignite it and then transfer the meat
to a colander placed over a plate. At this stage,
the meat must be very rare.
the same frying pan, melt the unsalted butter and
sweat the shallots.
the white wine and reduce the liquid by half.
the veal or chicken stock, and let it simmer for a
couple of minutes, then add the cream, paprika and
the sauce until it lightly coats the back of a spoon.
the sauce through a conical strainer and reheat.
the goujonnettes back into the boiling sauce.
the meat for 30 seconds if you want it rare and for
1 - 2 minutes if you prefer it medium to well done.
the gherkins to the meat and sauce and pour into a
deep dish. Sprinkle with parsley. Serve immediately.