Everyone knows Dubarry. But that she had a bad fate and had to go to the scaffold during the French Revolution, some have forgotten at will. The name of Louis Xv’s mistress was Jeanne Becu de Barry. Jeanne Becu de Barry. And a real countess she became as well.
Dishes with cauliflower roses and castle potatoes are usually called Dubarry. This one too.
Clean the cauliflower, divide into roses and rinse. Bring water to boil, season with salt. Add 1 pinch of sugar. Season with nutmeg and cook the roses for 10 minutes. Drain.
For the sauce, bring milk to boil with beef broth. Add salt. Add a little nutmeg. Mix cornstarch with egg yolk and water.
Thicken the sauce with it. Bring to a boil, remove from heat and stir in cheese.
Dry the beef fillet with paper towels. Cut bacon into 1/2 cm thick strips and lard the meat with it. Rub with salt, dust with pepper.
Heat oil or light butter in a roasting pan. Sear the fillet in it for 3 minutes on each side at the beginning, then roast for another 8 minutes on each side. In between pour the white wine. Grease a large ovenproof dish with light butter. Place fillet in the center. Place the cauliflower florets around it. Spread the Mornay sauce over it. Put it in the heated oven.
Baking time: 10 min.
Electric oven: 220 °C .
Gas stove: level 5 or 1/2 high flame.
Remove from the stove and bring to the table.
About 645 calories / 2699 joules.
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