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Cooking Recipe Video : Tournedos garnished heart of Provence

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Restaurant: La Bastide de Saint-Tropez

Chef: Francis Cardailhac

Michelin Guide Ranking

1

Viewers Video Rating

Average Rating: 0/ 5 - 0 votes - 194 views
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Restaurant: La Bastide de Saint-Tropez

Chef: Francis Cardailhac

Michelin Guide Ranking

1

Viewers Video Rating

Average Rating: 0/ 5 - 0 votes - 194 views
 

Recipe Details

Servings:
0 People
Cooking recipe time in minutes:
120
Cooking recipe Search Tags:
Tournedos garnished heart of Provence Tournedos garnished garnished heart heart of of Provence Provence
Recommended wine with the dish:
Clos de la Bernarde rouge, Tête de Cuvée de Guy Meulnart, Côte de Provence A.C.
Difficulty level:
Cooking recipe viewed:
194
Cooking Recipe Preparation time
2h
Cooking Recipe Ingredients
Tournedos: • 1,5 kg of beef net dealt ready-to-cook • 50 g of d??.anchois net with l??.huile • 2 sprigs of marjoram cool • 3 d??.ail pods peeled • 100 g black d??.olives pitted • 10 cl d??.huile d??.olive extra • thin salt, pepper of the mill Furnitures: • artichokes barigoule: • 10 purple artichokes of Provence (1,5 Kg) • 150 g d??.oignon peeled • 150 g of carrots • 150 g of pork chest cool • 4 d??.ail pods peeled • 15 cl of wine white dry • 10 d??.huile cl d??.olive • 1 d??.orange zest • thyme in Bagnet branch of tomatoes: • 1 kg of tomatoes to point • 12 d??.huile cl extra d??.olive or 10 c. to soup • 3 cl of wine vinegar or 3 c. to soup • 3 g of mustard of Dijon or 1 c. to coffee • 6 sprigs of basil • 6 sprigs of flat parsley Grated of potatoes: • 500 g of potatoes bintj
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
Artichokes barigoule: Buy some artichokes with beautiful color purplish green-olive, sold in bouquets to the season. Remove the hard and brittle outside leaves. With a saving knife, remove the fibers from the tail, while coming of the heart toward the extreme, to remove amertume. Cut the tail to 6 cm of the c? ur. Share every artichoke in two, remove the hay with one spoon to Parisian apple. Keep in water cold citronnee. Prepare the furniture while carving the onions and the carrots in fine thongs and in small discs, the cool chest (or salty) of pork is ridded of his/her/its rind and gangway in small regular lardons. Put these lardons in a pan cold water, carry to boiling point during some minutes, cool and drain. In a pan in melting, with some oil drops, gild the lardo
Restaurant
Name:
La Bastide de Saint-Tropez
Phone:
+33 4 94 97 58 16
Website:
www.bastide-saint-tropez.c
Address:
Route des Carles
City:
St. Tropez
Country:
FR
Overview:
Located at the heart of Saint Tropez, only a few minutes from the harbor and one mile from the famous Pampelonne beaches, La Bastide de Saint-Tropez is a true safety haven, hidden in greens and lawns. This small luxury hotel seduces with its charm, calmness and reception. For your pleasure, take a helicopter, visit a winery and taste the wines, play golf in Beauvallon or tennis in Saint Tropez, or enjoy the different theme dinners and activities at La Bastide de Saint-Tropez.
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