”Surf
and Turf" Pan Roasted “Filet Mignon" of
Veal with a Maine Lobster “Pancake", Clam SheII
Mushrooms and Sauce “Homardine"
By Chef Thomas Keller,
The French Laundry, Yountville, CA
Wine
Pairing:
Robert Mondavi Winery, Oakville District Cabernet Sauvignon
1997
Crepes
Ingredients:
(Makes 14 to 18 crepes)
3 Eggs (whole)
1 1/4 cup Milk
1 1/2 oz Melted Butter or Beurre Monté
4 oz. All-Purpose Flour
1/2 tspn. Kosher Salt
Method:
1. Mix the
eggs, butter and milk together. Sift in the flour and
whisk thoroughly, (add the chives, if using) and salt.
Heat a non-stick 6 inch sauté pan. Pour in enough
batter to coat the bottom and cook until set. Flip the
crepes and cook the other side for 4-5 seconds. Be sure
not to brown the crepes.
2. Stack
on top of one another until ready to stuff. Crapes can
be made ahead of time and refrigerated or frozen.
“Lobster
Farce" Ingredients:
Meat from 4 -(1 lb.) Lobster (cut into 1 inch pieces)
1/2 cup Mascarpone Cheese
2 tbls. Mince Fine Herbs (Parsley, Chervil, Tarragon,
Chives)
2 tbls. Lobster Glace
1/2 tspn. Kosher Salt and White Pepper
Method:
Mix all ingredients together in mixing bowl, and season
to taste. Reserve covered in refrigerator until ready
to stuff in crepes.
"Sauce
Homardine" Ingredients:
(Makes 2 cups of base)
12 oz. Lobster Carcasses (cut into small pieces, body
only)
1 qt. Brown Veal Stock
1/2 qt. Water
3 cups Heavy Cream
2 oz. Coral Butter
Method:
1. Heat
oil in a four quart sauce pan, add lobster carcasses and
sauté for two minutes. Add veal stock and water,
bring to a simmer and reduce by half. Always skim impurities
from surface while reducing. Strain and press carcasses
through a china cap, strain a second time through a fine
sieve. Return to fire and continue to reduce until one-half
cup remains. Add heavy cream and bring to a simmer. Simmer
for ten minutes and then whisk in the coral butter. Be
sure to continue the cooking process while whisking until
the coral butter has completely cooked.
2. The sauce
will become bright orange in color Place in a blender
and adjust seasoning. Gently reduce base by 1/2 and strain.
Add cream and reduce by 1/4. Whisk in coral butter, bring
to a simmer and cook for 5 minutes. Place in blender for
two minutes and season to taste.
"Coral
Butter" Ingredients:
1 tbls. Lobster Coral (raw, green)
2 tbls. Butter (unsalted)
Method:
Place ingredients in a food processor and run until well
incorporated. Wrap in parchment paper, and store in refrigerator
or freezer until ready to use.
Links
to more Thomas Keller Recipes:
Braised
Stuffed Pig’s Head with Sauce Gribiche
Bittersweet
Valrhona Chocolate Fondant with Sable Cookie
Broccolini
Salad with Burrata Cheese - (new)
Buttermilk
Biscuits - (new)
Buttermilk
Fried Chicken - (new)
Creamy
Maine Lobster Broth, Russet Potato and Lobster Coral Gnocchi
Foie
Gras Infused Custard with White Wine Poached Anjou Pears
Iceberg
Lettuce Slices with Blue Cheese Dressing, Oven-Roasted
Tomatoes, Bacon, and Brioche Croutons - (new)
Leek
Bread Pudding - (new)
Milk
Poached Wild Turbot with "Foie Gras" and Sweet
Onion "Cracklings" and Foie Gras Emulsion
Nantes
Carrot Stew - (new)
Pig’s
Feet with French Green Lentils
Pork
and Beans
Sautéed
Gulf White Shrimp* with Jasmine Rice, Raisins and Spicy
Shrimp Broth
Scallion
Potato Cakes - (new)
“Surf
and Turf" Pan Roasted “Filet Mignon" of
Veal with a Maine Lobster “Pancake", Clam Shell
Mushrooms and Sauce “Homardine"
Sweet
Butter Braised Maine Lobster with Baby Arrow-leaf Spinach
and a Saffron-Vanilla Sauce
Other
Related Links:
Thomas
Keller: Ad Hoc at Home
Bringing
Home the Bacon
The
Great Chefs Series
Chef
Thomas Keller
Thomas
Keller Joins The Culinary Institute of America Board of
Trustees
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