CookEat Recipe
Tenderloin Cutlets Cardinal
Breaded chopped-beef and marrow cutlets topped with sweet red peppers and served with reduced tomato sauce.
Method
Steps
Step 1
For the tomato sauce, dice the four ounces lean raw ham, slice two carrots and two onions, and chop one leek, two parsley branches, one celery branch, one green pepper and one garlic clove. Melt two ounces butter in a large saucepan. Add the ham and these vegetables with two cloves, one teaspoon whole peppercorns, half a bay-leaf sprig, half a thyme sprig, one tablespoon salt and one light tablespoon icing sugar. Cook over brisk heat for about twelve minutes, stirring, until lightly browned.
Step 2
Stir the four tablespoons flour into the sauce pan and cook for five minutes. Add the two quarts fresh ripe red tomatoes cut into quarters and one quart cold water. Mix, cover and simmer very gently for one and a half hours, stirring occasionally. The diced ham must be thoroughly cooked; check that its centre reaches 70°C for two minutes.
Step 3
Press the sauce through a sieve and then strain through clean food-safe cheesecloth. Measure the actual finished sauce portion needed below and keep it hot for immediate use. Divide the unused sauce into small shallow containers, cool rapidly and refrigerate at 40°F or colder within two hours; freeze for longer storage.
Step 4
Keep the one and a half pounds fresh beef tenderloin and four ounces fresh edible beef marrow refrigerated until needed. Finely chop both and put in a clean bowl with the one gill cream. Add the separate one teaspoon salt, two saltspoons cayenne and one saltspoon grated nutmeg. Mix with a wooden spoon for five minutes, keeping the mixture cold.
Step 5
On a lightly floured clean surface, divide the mixture into six equal portions and shape each into a cutlet. Dip each in beaten whole egg and lightly roll in breadcrumbs, using only the coating needed. Discard egg, flour and crumbs that have touched the raw meat.
Step 6
Heat the two tablespoons lard in a wide frying pan and add the cutlets in a single layer. Fry slowly for about eight minutes on each side until golden, continuing until the thickest centre of every cutlet reaches at least 160°F and the egg-and-flour coating is fully cooked. Arrange in a crown on a warm dish and keep briefly hot.
Step 7
Drain the six whole canned sweet red peppers, pat dry and fry in the same pan for two minutes on each side. Put one pepper on each cutlet. Separately simmer some of the strained tomato sauce uncovered to reduce and thicken it, then measure one actual gill of the hot reduced sauce.
Step 8
Pour the measured one gill reduced tomato sauce around the cutlets, keeping the crisp tops visible. Place a clean food-safe red paper frill at the end of each cutlet and serve promptly.
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