Tenderloin Steak baked with Chavignol cheese
with honey turnips
recipes comes from the French web site known as
Cooking2000 - described
as 'Traditional French cooking recipes, wines
and advice . . .'
are many more recipes to be found on the site,
with new ones being added all the time, and the
great thing is that the site is in both French
4 Crottins de Chavignol
15 cl fresh cream
800 gr turnips
5 cl brandy
15 cl white wine
20 gr butter
1 café spoon olive oil
3 soupspoons cider vinegar
1 soupspoon honey
Salt and ground pepper
the shallots, chop up and place them in a frying
pan, pour in 5 cl of white wine and the cider
on a strong flame and allow the liquid to nearly
evaporate, then pour in the honey.
the turnips and cut in quarters.
them in the frying pan making sure they lie
as flat as possible.
them with water, add salt and pepper.
cooking paper over the frying pans top and allow
it contents to simmer for 15 minutes.
in order to verify cooked status of the turnips
pick with a pointed knife.
Fry the tenderloin steaks in butter.
them to cook 2 to 5 minutes each side.
and pepper the steaks and keep warm.
the steaks are cooking place the Crottins in
an oven pan, pour a little oil over the cheeses
and place under the grill for 2 to 5 minutes
until their exterior is golden brown with a
surface undulated by the heat.
Making the sauce:
the frying pan and pour in the brandy to this
add the remaining of the white wine.
under a strong flame for 2 to 3 minutes and
pour in the cream, allow further cooking for
another 3 minutes.
for the serving, first make sure the plates
are heated and the food hot.
the steaks on a plate and cover with the sauce,
on the top place the Crottins and lastly surround
the steaks with the honey-coated turnips.