| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Sauces |
3 |
Servings |
INGREDIENTS
| 1 |
|
Whole beef shank |
|
|
Water (as needed) |
| 1 |
|
Onion |
| 1 |
|
Carrot |
| 1 |
|
Bouquet garni (1 leek, parsley, thyme, bay leaves, and celery tied in a cheesecloth) |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/4 |
c |
Olive oil |
| 8 |
|
Baby leeks; steamed |
| 2 |
tb |
Dijon mustard |
| 1/2 |
c |
Red wine vinegar |
| 2 |
c |
Salad oil |
| 2 |
tb |
Shallots, finely chopped |
| 2 |
tb |
Chives, finely chopped |
| 2 |
tb |
Parsley, finely chopped |
| 4 |
|
Cornichons; finely chopped |
| 2 |
tb |
Capers |
| 2 |
|
Eggs, hard boiled; peeled, and finely chopped |
INSTRUCTIONS
GRIBICHE SAUCE
In a large saucepot place the beef shank. Add enough water to cover it
completely. Bring the water to a boil over high heat. Skim off any foam
that rises to the top. Add the onion, carrot, bouquet garni, salt, and
pepper. Reduce the heat to low and simmer the beef for 6 to 8 hours, or
until it is very tender.
Remove the bone from the beef shank and discard it. Return the meat to the
liquid and let it cool.
Slice the beef into eight 3/8" thick medallions. Brush the medallions with
the olive oil. Grill them for 2 to 3 minutes on each side, or until they
are nicely browned and heated through.
On each of 4 individual serving plates place 2 of the medallions and 2 of
the steamed baby leeks. Place the Gribiche Sauce next to them.
Gribiche Sauce: In a medium bowl place the Dijon mustard and the red wine
vinegar. Whisk them together so that they are well blended. While whisking
constantly, slowly dribble in the oil. Add the remainder of the
ingredients and whisk them in.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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