Sunday Dinner: Revisiting Chef Paul Bocuse's classic tournedos forestiere - most famous restaurant dishes

Legendary French chef Paul Bocas died in January. 20.
He is 91 years old and not only does he serve spectacular French cuisine in restaurants, but he also inspires others around the world, including me, to cook.
When I was in my 20 s, I was in the process of being trained as a chef and most of the classes were taught in classic French cooking techniques.
To improve what I learned at school, I decided it would be wise to buy some good French cooking reference books and cooking books.
Most of the students at the time knew everything about Paul Bocas and were in awe of his skills and figure in the gourmet world.
A recipe he wrote seems logical to me, so, 30-
I purchased Paul Bocuse's "French Cooking" years ago and first published in English in 1977.
One thing I like about 518.
The hardcover book on the first page is that it offers recipes for some of Bocuse's most famous dishes, such as la soupe aux truffes elys é (truffle soup)
And Loop De Med Park (
Bass in puffs pastry)—
Inspired me to try to create my own dishes and make diners happy every time they dine.
But as a young chef, I need to improve my cooking skills before I have the ability to do this, and Bocuse's book helped me.
His recipes are all about using the right techniques and providing practical tips to ensure the taste of the dishes.
For example, in the recipe for roast lamb chops, he says make sure you cook slowly, so that the brown of breadcrumbs and the cooking of thick ribs are done at the same time.
Another thing I like about many recipes for Bocuse is that the list of ingredients is usually quite short.
This shows that he wants to use some high quality ingredients and don't cover up their flavor by adding too many other flavors, something of a young chef --
Even the old one.
To prove how creative they are, they tend to want to do so.
The tredos forestière recipe in Paul Bocuse's French cooking is an example of keeping the ingredient list simple. Tournedos —
Beef tenderloin steak-
After scorched, on a round piece of bread, topped with a simple sauce made of veal with a variety of fried mushrooms.
The only seasoning is salt and pepper.
I decided to make this dish and enjoy it with my wife, who is also a trained chef.
Before digging, we toast Paul Bocuse and encourage us to do better.
This is a very delicious dinner.
Taste the beef, a simple but rich sauce and a delicious taste that is almost smoked
Taste the roasted mushrooms.
We quickly understood why Bocuse kept the seasoning simple.
Still, I haven't mentioned another key ingredient yet: butter.
Paul Bocuse calls this his favorite ingredient, which has been fully presented in his travel recipes.
Butter is heavily used in all aspects of the recipe, from the Brown of bread to the seasoning of mushrooms and the burning of meat.
It was even added to the stock that fell.
No wonder the taste is so good!
This is the Paul Bocuse recipe I adapted for this dish.
I wanted it to serve two, I didn't have veal and couldn't find the fresh mushrooms he asked for in his recipe, so I adjusted it a little.
In order to make the recipe, the small and tender steak is deeply roasted to juicy, then placed on the bread sheet, topped with rich but simple sauce, seasoned with mushrooms until the butter is golden.
Preparation time: 25 minutes, plus mushroom soaking time cooking time: 25 minutes or so to make: 2 Copies 1 (14 gram)pkg.
Sliced dried mushrooms (see Note)
6 tablespoons of butter in 4 servings (3/4-inch thick)
Sliced French bread, cut into 4 small diameter and steak (
About 90 grams each), 1 1/4-
Taste 2 1/2 tablespoons of vegetable oil with salt and freshly ground black pepper (divided)
1/3 pound fresh mushrooms, sliced (see Note)
2 teaspoons of chopped fresh parsley 2/3 cup beef jerky in a small bowl covered with 1 cup of warm water.
Soak the mushrooms for 90 minutes until they are full and recombine.
Drain the mushrooms and dry them with paper towels.
Place 2 tablespoons of butter at 9 or 10-
An inch frying pan of medium heat.
When the butter melts, add the bagels and cook until it is golden until it is baked around.
Put these croutons on the plate.
Heat 1 1/2 tbsp oil in clean 9-or 10-
Medium size inch frying panhigh.
When the oil smokes, add fresh and dry mushrooms and season with salt.
Cook mushrooms and stir them for five minutes until they soften.
Put the mushrooms in a shallow bowl.
Put aside the frying pan where you cook mushrooms.
Preheat the oven to 200 F.
Put 1 tablespoon of oil and 1 tablespoon of butter into another 9-or 10-
Medium size inch frying panhigh heat.
When the butter melts and the frying pan is very hot, add the steak, cover it and cook for three minutes.
Turn over the steak with a spatula and season it with salt and pepper.
Cover the steak on the other side and cook for two or three minutes or until it's about rare to medium --rare.
Put the steak on the plate and keep it warm in the oven.
The steak was cooked in a frying pan.
Now add the inventory to the pot, cook it and reduce it by half.
When this happens, cook the mushrooms in a pot-
Add 11/2 tablespoons of butter.
When the butter hisses, put the mushrooms back in the pan and cook until slightly yellow.
Remove the pot from the heat.
When the stock is reduced by half, remove the pot from the fire and add the remaining 1/2 tablespoons of butter to make the sauce.
For service, set up two pieces of bread on each of the two heated plates.
Put a steak on each piece of bread.
Now put some mushrooms around each steak.
Add sauce to each steak, sprinkle with parsley and serve.
Note: small bags of dried mushrooms sold by several supermarket production departments (
View Options for Eric).
I use the mushroom brand of Champ, which is mixed with mushrooms such as lobster and chicken oil.
It is interesting to use a mixture of at least two different types of fresh mushrooms in this recipe. I used brown (cremini)
And mushrooms.
Remove the tough stems and discard or compost them before cutting the mushrooms.
Eric's choice: if you can't find dried mushrooms, or prefer to use fresh ones, omit dried mushrooms from the recipe and double the number of fresh mushrooms used.
Eric Akis is the author of 8 cooking books.
His column appears in the Life section on Wednesday and Sunday.