Ademas Dos Saute Gourmandise

Recipe Ingredients

6 cups	1422ml	Water
		Salt - to taste
		Freshly-ground black pepper - to taste
		Freshly-ground white pepper - to taste
1/2 lb	227g / 8oz	Egg noodles
3 cups	711ml	Ice water
3/4 cup	148g / 5.2oz	Clarified butter
4		Serrano chiles - seeded, and
		Cut into 1/4" slices
2		Garlic cloves
1 teaspoon	5ml	Oregano
1		Bay leaf
12 oz	340g	Veal tenderloin - trimmed, and Cut into 3/4" slices
12 oz	340g	Pork tenderloin - trimmed, and Cut into 3/4" slices
12 oz	340g	Beef tenderloin - trimmed, and Cut into 1/4" slices
1/4 cup	59ml	Brandy
4 oz	113g	Mushrooms
1/4 cup	49g / 1.7oz	Salted butter
10 oz	284g	Sour cream
1 tablespoon	15ml	Finely-chopped parsley

Recipe Instructions

Bring 6 cups water to boil and season with salt and pepper. Add noodles and cook for 6 minutes. When done, pour in 3 cups ice water to stop boiling. Strain but do not rinse. Cover and let rest.

Meanwhile, heat clarified butter in large pan over low heat. Add chile, garlic, oregano, and bay leaf and cook gently. Strain butter and reserve.

Pour 1/2 clarified butter into frying pan on medium heat. Add veal and pork and season with salt and pepper. Let simmer. Cook on both sides.

In another pan, cook beef in remaining clarified butter over high heat and season with salt and pepper, turning once. Add brandy, flame pan, and add all to pan with veal and pork.

To the pan that the beef was cooked in, add mushrooms and stir in 1 ounce fresh butter. Season with salt and pepper. Cook on medium heat, then add noodles on top of mushrooms and gently mix the 2 together. Stir in remaining butter.

Transfer meat with slotted spoon to 1 side of serving platter. Pour liquid in pan into noodles and mushrooms. Mix in sour cream and reheat. Serve alongside meat. Dust with parsley and serve.

Source:
"THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0182) - from the - TV FOOD NETWORK"

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