Lapin à la Moutarde de Dijon

Lapin à la Moutarde de Dijon (Rabbit with Dijon Mustard)
(Courtesy of Antoine JABOULET-VERCHERRE, Paris)

Plat principal
Très facile :
Bon marché :

Ingrédients (pour 1 lapin) :
- 1 lapin
- 1 bouteille de vin blanc sec
- 1 peu de AMELINE Moutarde de Dijon
- 1 petit pot de crème fraîche
- huile d’olive (ou beurre)
- 2 gousses d’ail
- 5 échalotes (ou à défaut, oignons)
- 3 feuilles de laurier
- 1 branche de thym
- persil, sel, poivre
- 1 morceau de sucre (facultatif)
- 1 carotte (facultatif mais… le lapin aime bien la carotte!)

Préparation :

Coupez le lapin en morceaux et badigeonnez légèrement de moutarde. Faire revenir les morceaux sans faire brûler dans un peu d’huile.

Pendant ce temps, portez à ébullition les 3/4 de la bouteille de vin blanc avec l’ail coupé en petits morceaux, le laurier, le thym, la carotte coupée en rondelles et le morceau de sucre.

Retirez les morceaux de lapin et gardez au chaud (le chaud lapin est toujours apprécié). Ajoutez un peu d’huile et faites dorer les échalotes coupées en rondelles. Ajoutez le lapin et versez dessus le vin blanc chaud. Salez, poivrez et laissez cuire à feu doux pendant 1 heure.

Dans un bol, mélangez la crème, du persil haché et une cuillère à soupe de moutarde. Profitez du temps restant pour vous préparer un kir avec le reste du vin blanc.

En fin de cuisson, placez les morceaux de lapin sur un plat de service et saupoudrez de persil.

Filtrez le jus de cuisson (facultatif) et incorporez la crème à la moutarde. Faites cuire 1 minutes sans faire bouillir et nappez les morceaux de lapin avec cette préparation.

AMELINE mention in Tasting Table

http://tastingtable.com/entry_detail/chicago/2646/Spring_Brook_raclette_more_American_than_fondue.htm

 

AMELINE Tasting & Demo @ Foodstuffs Lake Forest!

If you are in the area, please stop by Foodstuffs in Lake Forest!

Friday, January 28 · 11:00am – 2:00pm

255 Westminster Road
Lake Forest, IL 60045

For more information, visit:
www.AmelineGourmet.com
www.facebook.com/1.AMELINE

 

Mustard-Rubbed Roast Beef Tenderloin

Mustard-Rubbed Roast Beef Tenderloin
(Courtesy of Chris Broyles)

Stuffing
8 oz wild mushrooms (cremini, trumpet, shitake, etc.) – stems trimmed & broken into rough pieces
½ tbsp of unsalted butter
1 ½ tsp of olive oil
2 large shallots, sliced w/medium thickness (1/4 in. – ½ in)
Salt & pepper to taste
1 garlic clove, pressed (about 1 tsp)
½ cup Marsala wine

Beef Roast
1 beef tenderloin center-cut Chateaubriand (2-3 lbs, fat trimmed – ask butcher to butterfly “like a book.”)
Salt and pepper for seasoning
½ cup lightly packed arugula
2 tbsp Ameline® Dijon mustard
3 tbsp olive oil

Herb Butter
4 tbsp unsalted butter, softened (preferably European butter like Plugra)
1 tbsp chopped fresh parsley leaves
¾ tsp chopped fresh thyme leaves
1 garlic clove, pressed (about 1 tsp)
1 tbsp Ameline® Dijon mustard
Salt & pepper to taste

To make the stuffing – place mushrooms in food processor and lightly pulse until coarsely chopped. Heat butter and olive oil in skillet over medium-high heat until foam subsides. Add shallots, salt & pepper, cook, stirring occasionally until shallots soften, about 5 minutes. Add mushrooms and cook, stirring occasionally until liquid has evaporated, 5-7 min. Reduce heat and continue to cook, stirring frequently until vegetables are nicely browned (about 10 min.). Stir in garlic and cook until fragrant, about 30 seconds. Slowly stir in Marsala wine and cook, scraping up the brown bits from the bottom of the skillet until liquid evaporates, 3 min. Transfer mixture to plate and cool to room temperature.

To make the roast – take butterflied roast (for best results, have your butcher do this) and season liberally with salt & pepper. Then take the now-cooled mushroom-shallot mixture and spread over the inside of the roast, leaving ½ border on all four sides. Spread the arugula on top of the stuffing, and rolling the roast lengthwise, tie tightly with 8 evenly spaced pieces of kitchen twine.

Stir together 1 tbsp of the olive oil, 2 tbsp Ameline® Dijon mustard, salt and pepper in a small bowl. Rub the exterior of the roast with the oil and mustard mixture and let stand at room temperature for up to an hour.

Adjust the oven rack to middle position and heat oven to 450 degrees.

Heat remaining 2 tbsp of olive oil in skillet over medium-high heat until smoking. Add beef to pan and cook until well-browned on all sides, 8-10 min total. Transfer beef to wire rack set in a rimmed baking sheet and place in oven. Roast until instant-read thermometer inserted into thickest part of roast registers 125 degrees for medium rare (20-22 minutes).

For the butter – while the meat roasts, combine butter ingredients in a small bowl. Transfer tenderloin to cutting board; spread half of the butter evenly over the top of roast. Loosely tent roast with foil and let rest for 15 minutes. Cut roast between pieces of twine into thick slices. Remove twine and serve with remaining butter passed separately.

 

Thank you Chris!

AMELINE Tasting @ Foodstuffs in Evanston

Stop by the Evanston Foodstuffs for a demo of AMELINE’s traditional gourmet mustards!

Friday, January 21st,  11am to 2pm.   2106 Central Street, Evanston.

AMELINE tasting @ Foodstuffs Glencoe

Please stop by Foodstuffs in Glencoe this Friday (11am to 2pm) for a sample of AMELINE gourmet mustards with a delicious accompaniment.

338 Park Avenue, Glencoe.   847.835.5105

 

AMELINE Tastings at Goddess & Grocer this week, Tuesday and Saturday.

Please stop by the Gold Coast location 11am to 2pm on Tuesday or the Bucktown location 11am to 2pm on Saturday.  http://www.goddessandgrocer.com/bucktown.php