VEGAN TOURNEDOS SAUTÉS AUX CHAMPIGNONS

VEGAN TOURNEDOS SAUTÉS CHASSEUR
[Vegan Filet Steaks with Mushroom adn Madeira Sauce]

...this is one of the recipes that has two titles...anything with mushrooms is Chasseur (Hunter)...Julia says it's a 'handsome presentation'...

...and it starts with some sautéed bread rounds...

...then you take some mushrooms and shallots (or green onions)...and sauté them in some vegan butter...

...and then I used the same pan and vegan butter to sauté the seitan steaks...I used Tracy's recipe for the filet...

...and then set that aside...I just balanced the toasted rounds on the edge...Julia says they will need to be reheated...but I didn't want it to get soggy...

...then you add some stock (I used vegan broth)...and tomato paste and boil rapidly...

...I freeze my tomato paste in little balls to be able to add just a bit when I need it...

...then I added the Madeira...Julia says to mix your arrowroot with this...but I'd already mixed mine with water...so I just added them separately...

...then I added my arrowroot powder mixed with a little bit of water...

...boil rapidly to thicken the sauce and let the alcohol evaporate...and add back the mushroom/shallot mixture...

...and then assemble...

...put the filet on top of the croustade...

...and cover with the sauce...

...and of course this was delicious...all of the ingredients work well together...and it's a nice rich sauce...

Substitutions

Tracy's Filet for the filet
...and Vegan Butter of choice for the butter
Vegan Bouillon for the stock
Vegan Bread for the bread

Recipe here: Mastering the Art of French Cooking pp. 297-298

Vegan Beurre d'Anchois

[Vegan Anchovy Butter]

...Julia doesn't say anything about this recipe other than it's good for broiled fish, sandwiches and sauces...

...just a few ingredients...I'm using nori for the anchovy...and herbes de Provence for the herbs...the tofu is for the broiled vegan fish...

...formed into a little ball and plopped on top of the broiled tofu-fish...

...it melts and gives the tofu a lovely fishy flavor...

...I must say that I really like these flavored butters...and it's not something I've had much of in the past...but they are really good for adding flavor to all sorts of dishes...

Substitutions

Nori granules for the mashed anchovies...
...and Vegan Butter of choice for the butter

Recipe here: Mastering the Art of French Cooking p. 101

Vegan Sauce Mousseline Sabayon

[Vegan Hollandaise with Cream and White-wine Fish Fumet]

Julia says this is an extremely good sauce, in which the egg yolks are thickened with cream and fish fumet...

...I'll be using Nori for the Fish Fumet...and tofu for the Vegan Fish...it's not really part of this recipe...

...basically like the VEGAN FILETS DE (Tofu) POISSON POCHÉS AU VIN BLANC...

...and I'll remove the Nori after cooking...

...then for this basic fish liquor...I'm just going to boil some more Nori in some water...

...you only need a couple of Tablespoons...at most...

...the poached fillets are ready...so I'll remove the Nori...

...the finished Fish Fumet...

...now for the Hollandaise...I'm using Vegan Egg for the yolks...and Country Crock plant based for the butter...

...and Cashew cream for the cream..

...I'm using my stick blender...but you could of course use a full size blender if you want...and dribbling in the Fish Fumet...

...it's actually a pretty simple sauce to make...

...and it's nice and creamy and fishy...perfect for poached fish(tofu)...

Substitutions

Vegan Egg for the egg
Cashew Cream for the cream
Nori Sheets cooked in water for the Fish Fumet
...and Vegan Butter of choice for the butter

Recipe here: Mastering the Art of French Cooking p. 84...