Cabernet Vinegar, 500ml

£5.85

Product Information

Cabernet Vinegar, 500ml

Fresh Fish From Cornwall - Buy Fresh Fish Online - Fresh Fish Home Delivery

 

 

  • 6 beef filet mignons (approximately 7 ounces each), trimmed
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, crushed
  • 4 sprigs rosemary, bruised
    1/4 cup olive oil
    1 teaspoon coarsely cracked black peppercorns
    Salt 

 

  • 1 cup onion, chopped into 1-inch pieces
  • 1/2 cup carrot, chopped into 1-inch pieces
  • 1/2 cup celery, choppd into 1-inch pieces
  • 1/4 cup olive oil
  • 6 cloves garlic, crushed
  • 2 bay leaves
  • 2 tablespoons tomato paste
  • 1/4 cup balsamic vinegar
  • 1/4 cup red wine vinegar
  • 2 cups red wine, preferably Cabernet
  • 1-1/2 quarts veal stock or roasted chicken stock
  • Salt and black pepper to taste
  • Garnish: 2 tablespoons chive batons, cut 1 inch in length 

 

 

 

 

 

  • 4-8oz halibut fillet portions
  • 2 oz dried porcini mushrooms
  • 2 tbsp vegetable oil (grape seed, peanut or canola)
  • 2 shallots, peeled and finely diced
  • 1/2 cup Cabernet wine
  • 1/2 cup Cabernet vinegar
  • 1/2 pound unsalted butter
  • 1 pound red or heirloom potatoes (small and mixed varieties)
  • 4 garlic cloves
  • 1 stick of butter, room temperature, cut into pieces
  • Salt and (lots) Fresh ground pepper to crust the fillet  

 

 

 

In a non-reactive saucepan, combine shallots and red wine, along with a good pinch of salt. Bring to a boil and reduce until about 2 tablespoons remain. Add Cabernet vinegar and reduce again until almost dry (about 1-2 tablespoons). Remove from heat for a moment. Return pan to very low heat and begin adding butter one tablespoon at a time, whisking continuously. Adjust seasoning and set aside. 

 

 

Cook peeled potatoes and garlic in large saucepan of boiling salted water until tender, about 25 minutes. Drain well. Return potatoes and garlic to pot.

Using handheld electric mixer, beat potato mixture at low speed until smooth. Add butter; beat until melted and smooth. Increase speed and whip potatoes just until light and fluffy.Add 1/5 cup of milk if you wish for a puree like consistency

Press halibut filets in porcini powder along with fresly groung pepper and salt mixture. Sear filet in oil in a hot heavy saute pan. Put pan in the oven and finish, about 5 to 7 minutes.

 

 

 

Remove fish from oven and plate over potatoes and sauce. Seasonal steamed vegetables such as Swiss chard, peas, spinach or asparagus are recommended as an accompaniment.

 

 

Please continue to browse through our website, as well as fresh fish from Cornwall we also stock a wide range of fresh game from Cornwall including fresh venison from Cornwall.

 

 

If you require any ingredients for your recipes that you are unable to find on our Fresh Foods Cornwall website, please do not hesitate to contact us on by phone or email and we will try and help. Why not buy your your Fresh Cornish Shellfish online.

  We stock a wide range of speciality foods online; Cured Meats, Cheeses, Olives, Olive Oil, Cavier and much more!
Why not buy Fresh Fish Online; Fish and Seafood Next Day Delivery - We also do an excellent range of Game and Poultry

 

Buy your fresh fish and seafood online here at Fresh Foods Cornwall. We buy daily from the local markets and from the local fisherman and we will process and package the fish to your own personal requirements.

Spread dried porcini mushrooms on a cookie sheet and dry further in a 250-degree oven for about 15 minutes or until brittle. Allow to cool and pulverize to a fine powder in a blender. Set aside. 

How to Cook: 

PORCINI CRUSTED HALIBUT WITH CABERNET VINEGAR SAUCE

Add the garlic, bay leaves, and tomato paste; cook 1 minute, stirring. Add the balsamic vinegar, red wine vinegar and wine bring to a boil, and simmer until reduced by two-thirds. Add the veal or chicken stock, bring to a boil, and simmer, skimming occasionally, until reduced by two-thirds. Strain through a fine-mesh strainer. Cool and refrigerate if not using immediately.

Return the sauce to the heat and simmer until it lightly coats the back of a spoon. Season with salt and pepper and keep warm.

Light the grill and let the coals cook down to a medium-hot fire. Season the beef fillets liberally with cornish sea salt and grill to the desired degree of doneness, about 4 minutes on each side for medium rare. Remove to a rack and keep warm while sides are dished. Pour any juices from the beef fillets into the sauce and spoon the sauce over and around the steaks. Sprinkle with chive batons and serve immediately.  

In a heavy-bottomed pot, cook the onions, carrots, and celery in olive oil over medium heat until well browned.  

Refrigerate 3 to 4 hours or overnight. Remove from refrigeration 1 hour before cooking and wipe excess marinade off the steaks.

Sauce preparation:
 

Marinade:
Coat the Beef Fillets with the marinade combining the balsamic vinegar, garlic, rosemay and olive oil and black peppercorns. 

For the Sauce

The red wine sauce is flavoured with vegetables for a perfect accompaniment to herbed and spiced tender filet mignon steaks. Serve this restaurant-quality dish to special guests or for important occasions. Do not let the long ingredient list dismay you. It's not that difficult to make.

For the Marinade

A robust and fruity vinegar made from the choicest vineyards. Before bottling the vinegar, the harvested grapes are fermented and aged in oak barrels to develop rich character and flavor, like that of a California wine. A lucious pairing with our selection of oils.

 

Fresh Foods Cornwall Menu Suggestions...

GRILLED BEEF TENDERLOINS IN A CABERNET SAUCE 

Product Code: CABU13

 

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