{"id":1700,"date":"2011-02-10T18:35:28","date_gmt":"2011-02-11T02:35:28","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=1700"},"modified":"2011-02-14T15:52:53","modified_gmt":"2011-02-14T23:52:53","slug":"spicy-espresso-tournedos-on-a-heart-shaped-bed-of-creamy-almond-leek-risotto","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/spicy-espresso-tournedos-on-a-heart-shaped-bed-of-creamy-almond-leek-risotto","title":{"rendered":"spicy espresso tournedos on a heart shaped bed of creamy almond-leek risotto"},"content":{"rendered":"<p style=\"text-align: center;\">\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-1722\" title=\"tour sauce\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/tour-sauce-350x262.jpg\" alt=\"\" width=\"350\" height=\"262\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/tour-sauce-350x262.jpg 350w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/tour-sauce-580x435.jpg 580w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/tour-sauce.jpg 640w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\" \/><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><strong>spicy espresso tournedos on a heart-shaped bed of creamy almond-leek risotto<\/strong><\/span><\/p>\n<p><span style=\"color: #ff0000;\"><span style=\"text-decoration: underline;\">stats:<\/span><\/span><\/p>\n<p><span style=\"color: #999999;\">serves 4<\/span><\/p>\n<p><span style=\"color: #ff0000;\"><span style=\"text-decoration: underline;\">what you need:<\/span><\/span><\/p>\n<p><span style=\"color: #999999;\">8 tournedos, 1 \u201c thick and 2\u00a0 1\/4\u201d diameter<br \/>\n<\/span><span style=\"color: #999999;\">kosher salt (as needed)<br \/>\n<\/span><span style=\"color: #999999;\">freshly ground pepper (as needed)<br \/>\n<\/span><span style=\"color: #999999;\">1-2 tablespoons unsalted clarified butter<\/span><\/p>\n<p><span style=\"color: #333333;\"><span style=\"text-decoration: underline;\">spice<\/span><\/span><\/p>\n<p><span style=\"color: #999999;\">2 teaspoons espresso, finely ground<br \/>\n<\/span><span style=\"color: #999999;\">2 teaspoons piment d\u2019espelette<br \/>\n<\/span><span style=\"color: #999999;\">1\/2 teaspoon hot paprika<br \/>\n<\/span><span style=\"color: #999999;\">1\/2 teaspoon Midnight red cocoa powder (dutch pressed)<br \/>\n<\/span><span style=\"color: #999999;\">1 teaspoon kosher salt<br \/>\n<\/span><span style=\"color: #999999;\">1\/2 teaspoon freshly ground black pepper<!--more--><br \/>\n<\/span><\/p>\n<p><span style=\"color: #333333;\"><span style=\"text-decoration: underline;\">sauce<\/span><\/span><\/p>\n<p><span style=\"color: #999999;\"> <\/span><span style=\"color: #999999;\">4 tablespoons dry red wine<br \/>\n<\/span><span style=\"color: #999999;\">1 tablespoon unsalted butter, cold<\/span><\/p>\n<p><span style=\"color: #888888;\"><span style=\"text-decoration: underline;\"><span style=\"color: #333333;\">leek pur\u00e9e<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #888888;\">1 tablespoon unsalted clarified butter<br \/>\n<\/span><span style=\"color: #888888;\">2 cups chopped leek (white portion only)<br \/>\n<\/span><span style=\"color: #888888;\">1\/4 cup water<br \/>\n<\/span><span style=\"color: #888888;\">1\/2\u00a0 teaspoon kosher salt<\/span><\/p>\n<p><span style=\"color: #888888;\"><span style=\"text-decoration: underline;\"><span style=\"color: #333333;\">risotto<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #888888;\">1 tablespoon unsalted butter<br \/>\n<\/span><span style=\"color: #888888;\">1 tablespoon finely minced shallots<br \/>\n<\/span><span style=\"color: #888888;\">1 cup abborio\u00a0 rice<br \/>\n<\/span><span style=\"color: #888888;\">1\/3 cup dry white wine<br \/>\n<\/span><span style=\"color: #888888;\">2 1\/4 cups almond milk<br \/>\n<\/span><span style=\"color: #888888;\">1\/2 teaspoon kosher salt (and to taste)<br \/>\n<\/span><span style=\"color: #888888;\">1\/8 teaspoon freshly ground black pepper (and to taste)<\/span><\/p>\n<p><span style=\"color: #ff0000;\"><span style=\"text-decoration: underline;\">how to prepare risotto (can be made in advance):<\/span><\/span><\/p>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Prepare Leek Pur\u00e9e<\/span>. \u00a0 In a saucepan over medium heat, add clarified butter.\u00a0 Once melted, add leeks.\u00a0 Cook until leeks begin to stick to the bottom of the pan and are very tender (but with no color).\u00a0 Add water and stir well.\u00a0 Remove from heat.\u00a0 Pur\u00e9e leeks\u00a0 in a food processor until very smooth.\u00a0 Pass through a vegetable mill or china cap to eliminate any leek chunks.\u00a0 Add salt.\u00a0 Set aside.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Warm and Reserve Almond Milk<\/span>.\u00a0 Place milk in a saucepan.\u00a0 Keep warm over a low flame.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Melt Fat In Pan<\/span>.\u00a0 In another saucepan, melt butter.\u00a0 Add shallots. <\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Saut\u00e9 Rice<\/span>. \u00a0 Add rice and toss to coat\u00a0 (the outside of the rice\u00a0 will soften but the inside is still white).<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Add Wine.<\/span> Add wine and thoroughly mix with the rice.\u00a0 Reduce<\/span><em><span style=\"color: #999999;\"> au sec <\/span><\/em><span style=\"color: #999999;\">(all of the wine is gone from the pan).<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Ladle In Milk And Simmer<\/span>. \u00a0 Add warmed milk by the ladle full to the rice until rice is covered.\u00a0 Once absorbed, add another ladle full of milk.\u00a0 Continue until you use all of the milk (you may need more).\u00a0 The rice is done when the rice is <\/span><em><span style=\"color: #999999;\">al dente <\/span><\/em><span style=\"color: #999999;\">and the consistency is smooth. <\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Add Leek Pur\u00e9e<\/span>.\u00a0 Remove rice from heat.\u00a0 Add leek pur\u00e9e.\u00a0 Stir to incorporate.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Correct Seasoning And Texture<\/span>.\u00a0 Add salt and pepper to taste.\u00a0 Add more milk if risotto is dry (it should be creamy smooth but you need it to hold its shape so do not as much as you normally would).<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #999999;\"> <\/span><span style=\"color: #ff0000;\"><span style=\"text-decoration: underline;\">how to prepare<\/span><span style=\"text-decoration: underline;\"><em> tournedos<\/em><\/span><span style=\"text-decoration: underline;\">:<\/span><\/span><\/p>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Tie<\/span>. Use kitchen twine and tie the circumference of the tournedos.\u00a0 Season with salt and pepper.<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #999999;\"> <\/span><\/p>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Make Seasoning<\/span>.\u00a0 Combine all spice ingredients in a bowl. <\/span><\/li>\n<\/ul>\n<p><span style=\"color: #999999;\"> <\/span><\/p>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Season Tournedos<\/span>.\u00a0 Roll the <em>tournedos<\/em> in the seasoning.\u00a0 Do not rub, the meat is too tender.\u00a0 Set aside. <\/span><\/li>\n<\/ul>\n<p><span style=\"color: #999999;\"> <\/span><\/p>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Pan Fry<\/span>.\u00a0 Place a cast-iron skillet over medium-high heat.\u00a0 Add clarified butter.\u00a0 Once butter is hot, add <em>tournedos<\/em>.\u00a0 Cook each side of the tournedos for 4 minutes. <\/span><\/li>\n<\/ul>\n<p><span style=\"color: #999999;\"> <\/span><\/p>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Keep Warm<\/span> .\u00a0 Remove <em>tournedos<\/em> and cover with foil to keep warm while you make a quick sauce from the meat juice.<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #999999;\"> <\/span><\/p>\n<p><span style=\"color: #999999;\"><span style=\"color: #ff0000;\"><span style=\"text-decoration: underline;\">how to prepare sauce:<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #999999;\"> <\/span><\/p>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Degrease<\/span>. While pan is still hot, use a paper towel and carefully remove the grease and excess\/burnt spices from the skillet (it will look dry, but there will be fond on the bottom). <\/span><\/li>\n<\/ul>\n<p><span style=\"color: #999999;\"> <\/span><\/p>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Deglaze<\/span>.\u00a0 Immediately add wine.\u00a0 The wine will sizzle and cook from the heat of the pan. \u00a0Reduce by half.\u00a0 Remove from heat.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Add Butter<\/span>.\u00a0 Add 1 tablespoon of cold butter to the reduced wine and swirl in.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Plate<\/span>. Place risotto on plate in shape of two hearts. Place one <em>tournedo<\/em>s on top of each risotto heart. Remove kitchen twine. \u00a0Drizzle sauce over tournedos. <\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Serve<\/span>. \u00a0Serve immediately.<\/span><\/li>\n<\/ul>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-1721\" title=\"tour high\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/tour-high-350x262.jpg\" alt=\"\" width=\"280\" height=\"210\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/tour-high-350x262.jpg 350w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/tour-high-580x435.jpg 580w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/tour-high.jpg 640w\" sizes=\"auto, (max-width: 280px) 100vw, 280px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>spicy espresso tournedos on a heart-shaped bed of creamy almond-leek risotto stats: serves 4 what you need: 8 tournedos, 1 \u201c thick and 2\u00a0 1\/4\u201d diameter kosher salt (as needed) freshly ground pepper (as needed) 1-2 tablespoons unsalted clarified butter spice 2 teaspoons espresso, finely ground 2 teaspoons piment d\u2019espelette 1\/2 teaspoon hot paprika 1\/2 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[341,18],"tags":[362,351,350,363,361,352,360,353,349],"class_list":["post-1700","post","type-post","status-publish","format-standard","hentry","category-main-courses","category-recipes","tag-almond-milk","tag-chili","tag-espresso","tag-leeks","tag-no-diary","tag-red-midnight-cocoa-powder","tag-risotto","tag-tenderloin","tag-tournedos"],"_links":{"self":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/1700","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/comments?post=1700"}],"version-history":[{"count":12,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/1700\/revisions"}],"predecessor-version":[{"id":1785,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/1700\/revisions\/1785"}],"wp:attachment":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/media?parent=1700"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/categories?post=1700"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/tags?post=1700"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}