Description
Steak under a bread crust with cognac sauce "Jeanne d\'Arc". France. This is different. Such a contradictory. France was not always as we know it now. Fragmented, combative — Yes, it's France. Once in France, even were the hundred years war. The war with England and its allies (among whom were the French regions). It was at this time born Jeanne d\'Arc, which had the share of hard struggle for existence throughout the country. This is the story you probably know yourself. I want to invite you on a small excursion into the past and show a typical dish of medieval France.
Ingredients
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Beef
400 g
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Broth
150 ml
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Cognac
5 Tbsp
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Raisins
60 g
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Nutmeg
1 tsp
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Bread
100 g
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Cheese
3 Tbsp
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Rosemary
1 tsp
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Basil
1 tsp
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Tarragon
1 tsp
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Olive oil
6 Tbsp
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Garlic
2 piece
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Salt
-
Black pepper
Cooking
Prepare the ingredients for the sauce: cognac, broth, raisins and ground nutmeg. Slept in a separate glass of one tablespoon of raisins from its total amount (this part we will add later).
In a bowl put the basic amount of raisins, add nutmeg and pour the cognac. Leave to infuse for 20-30 minutes.
The present mixture is poured into a blender.
And grind them.
Bring to a boil the broth and pour it in pulp from blender. There also add the previously reserved portion of raisins. Diminish the heat to medium and leave to simmer for about 10 minutes. Excess liquid will be evaporated and, consequently, the sauce will thicken slightly. Remove from heat and leave under the lid.
Now prepare crunchy crust for meat. To do this, grind to coarse crumbs bread.
Slightly fry in a dry pan.
In a blender pour grated cheese, dried herbs (rosemary, Basil, tarragon), salt and pepper to taste.
There also pour the bread crumbs and pour about 4 tbsp of olive oil. Grind.
Got this mush.
Two whole unpeeled heads garlic, cut crosswise into 2 parts.
Heat in a pan olive oil, spread the garlic-side down and fry, without turning, over medium heat for about 10 minutes. You will see that during this time the garlic is completely cooked through, you will get a very mild taste and beautiful Golden crust.
Prepared garlic place on a separate plate, turn on high heat and in the same oil put meat (rinsed and dried with a cloth). Sprinkle with salt and pepper to taste.
Fry until cooked in about 10 minutes.
Prepared meat put in a fireproof dish, cover with mixture of bread crumbs and put in oven at 200 degrees on the grill mode the top literally 5 minutes to brown the crust.
Ready steaks served on a plate with roasted garlic and brandy sauce. A great addition will be the leaves of fresh Basil.
This dish requires a side dish. If you wish, you can attach to the plate a couple of slices of bread from wheat flour.
Our excursion to the ancient interrupted. But not the end...
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