CookEat Recipe
Tenderloin Cutlets Leishman
Twelve formed beef-and-marrow cutlets with truffle and mushrooms, coated with herbs and rye-bread crumbs and served with Colbert sauce around them.
Method
Steps
Step 1
Have freshly prepared hot Colbert sauce ready, using enough to pour around the cutlets.
Step 2
Remove the fat and skin from a two-pound piece of beef tenderloin. Finely chop the meat together with two ounces raw edible beef marrow removed from bone. Put in a bowl with one drained, finely chopped whole preserved black winter truffle, twelve chopped canned mushrooms, one raw egg yolk and one gill cream. Season with one light teaspoon salt, half a teaspoon black pepper and one saltspoon grated nutmeg.
Step 3
Stir briskly with a wooden spoon for five minutes. Divide the mixture into twelve equal parts and form into cutlet shapes.
Step 4
Finely chop three shallots, two branches parsley and two branches chervil. Lightly roll the cutlets in these herbs, dip them in separately beaten egg and roll in rye-bread crumbs.
Step 5
Heat two tablespoons butter in a frying pan. Lay the cutlets side by side and fry for four minutes on each side as a guide. Continue the same frying as needed until every cutlet reaches at least 74°C throughout and its egg coating is fully cooked. Check each cutlet separately with a clean thermometer through the side into the centre.
Step 6
Arrange the cutlets on a hot dish, slightly overlapping in a crown. Put a food-safe paper frill at the end of each cutlet. Pour the hot Colbert sauce around them and serve promptly.
Cooked it? Rate it.
Cooked 0 times