1Heat the veal stock and reserve. Heat 1/3 of the olive oil in a saucepan over medium heat, add the rice and stir for 1 minute. Add 1/3 of the veal stock with the dried porcini, thyme, pepper and salt, and cook over medium heat until the liquid is fully absorbed, stirring constantly. Add another 1/3 of the liquid and simmer over low heat until fully absorbed, still stirring regularly. Remove from heat, cover with a lid and let rest for 10 minutes.
2Transfer the risotto to a blender, add the heavy cream, the rest of the olive oil and the remaining veal stock, and process until smooth. Pass through a chinois, transfer to a plastic container and refrigerate.
3Place the veal tenderloin in the freezer for about 30 minutes.
1In a saucepan over medium heat, sauté the onions with half of the butter, season with salt and cook until golden brown but still slightly crunchy. Reserve.
2In another saucepan over medium heat, sauté the mushrooms in the rest of the butter, season with salt and pepper, and cook until the rendered liquid is fully reduced. Reserve.
3Finely grate the parmesan and reserve.
4Chop the veal tenderloin into a fine brunoise. Arrange on a bed of risotto cream, topped with an egg yolk and surrounded with the garnishes. The dish should be cool but not too cold. Have bottles of Worcestershire sauce, Tabasco sauce, olive oil and balsamic vinegar on hand to let your guests finish the tartare to their liking.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
This classic should be in every Southern woman's repertoire. A moist, delicious Chocolate-Mayonnaise Cake pleases crowds of all ages, and is the perfect dessert to bring to a neighbor, to a potluck, or to a summer party.
Because life is too short not to be a kid sometimes.
Easy Crab Cakes
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.