IDEE MENU l NOTRE REPAS DE NOEL 2020 l RECETTES FACILES

Ingredients

• 12 pieces Oysters, shucked (fresh, on the half shell)
• 6 pieces Langoustines (large, shells left on)
• 12 pieces Shrimp, peeled and deveined (medium size, cooked briefly in butter)
• 12 pieces Whelks (bigorneaux) (cleaned)
• 12 pieces Sea snails (bulots) (cleaned)
• 1 piece Lemon wedges (cut into 8 wedges for serving)
• 1 bag Ice (crushed, for platter base)
• 1.1 kg Beef tenderloin (filet) (cut into 6 equal tournedos, about 180 g each)
• 100 g Unshelled pistachios (finely ground in a food processor)
• 2 tbsp All‑Purpose Flour (for light coating before egg wash)
• 2 pieces Eggs (beaten, for egg wash)
• 100 g Panko breadcrumbs (optional, adds extra crunch)
• to taste Salt
• to taste Black pepper
• 2 tbsp Olive oil (for searing tournedos)
• 500 g Fresh tagliatelle pasta (cooked al dente)
• 200 ml Heavy cream (for truffle sauce)
• 2 tbsp Truffle oil (adds aromatic flavor)
• 50 g Parmesan cheese, grated (freshly grated)
• 30 g Unsalted butter (cut into cubes)
• 1 tbsp Fresh parsley (chopped, for garnish)
• 150 g Dried dates (pitted and chopped)
• 100 g Dried figs (chopped)
• 80 g Dried cranberries
• 100 g Cashew nuts (roughly chopped)
• 80 g Raisins
• 2 tbsp Honey
• 250 g Mascarpone cheese (softened)
• 2 tbsp Powdered sugar
• 1 tsp Vanilla extract

Instructions

1. Prepare the seafood platter

   Arrange crushed ice on a large serving platter, then artfully place the oysters, langoustines, shrimp, whelks, and bulots around the ice; garnish with lemon wedges and keep chilled until serving.

   Time: PT30M

2. Grind pistachios

   Place the unshelled pistachios in a food processor and pulse until finely ground but still slightly textured.

   Time: PT5M

3. Season and coat the tournedos

   Pat the beef tournedos dry, season both sides with salt and pepper, lightly dust with flour, dip in beaten egg, then press into the ground pistachios (and optional panko) to form an even crust.

   Time: PT10M

4. Sear the tournedos

   Heat olive oil in a heavy‑bottomed skillet over medium‑high heat. Add the crusted tournedos and sear 3‑4 minutes per side for medium‑rare, or 5‑6 minutes per side for medium, then transfer to a warm plate.

   Time: PT12M

   Temperature: medium‑high heat

5. Cook fresh tagliatelle

   Bring a large pot of salted water to a boil, add the fresh tagliatelle and cook 2‑3 minutes until al dente, then drain, reserving ½ cup cooking water.

   Time: PT8M

   Temperature: boiling

6. Make truffle cream sauce

   In a saucepan melt butter over medium heat, stir in heavy cream, grated Parmesan, and truffle oil; whisk until smooth and slightly thickened, adding reserved pasta water if needed to reach a silky consistency.

   Time: PT7M

   Temperature: medium

7. Combine pasta and sauce

   Toss the cooked tagliatelle with the truffle cream sauce until evenly coated; keep warm.

   Time: PT2M

8. Assemble the fruit‑nut crown

   In a mixing bowl combine chopped dates, figs, cranberries, cashews, raisins, and honey; press the mixture onto a parchment‑lined baking sheet in a circular crown shape about 2 cm high.

   Time: PT10M

9. Bake the crown

   Bake in a pre‑heated oven at 350°F (175°C) for 25‑30 minutes, until the edges are lightly golden and the interior is set.

   Time: PT30M

   Temperature: 350°F

10. Prepare mascarpone glaze

    Whisk together mascarpone, powdered sugar, vanilla extract, and a drizzle of honey until smooth and spreadable.

    Time: PT5M

11. Finish the crown

    Allow the baked crown to cool slightly, then spread the mascarpone glaze over the top, letting it set before slicing.

    Time: PT5M

12. Plate the dinner

    On each plate, place a serving of truffle pasta, top with a pistachio‑crusted tournedo, garnish with chopped parsley, and serve the seafood platter on the side. Slice the fruit‑nut crown for dessert.

    Time: PT5M

Nutrition Facts

Calories

820

Protein

38 g

Carbohydrates

65 g

Fat

45 g

Fiber

8 g