This Romantic Steak Dinner is Legendary | Jacques Pépin Celebrates

Mix raspberry preserve and frozen raspberries in a bowl.

Strain the mixture to create raspberry coulis, pressing to remove seeds.

Add raspberry brandy to the coulis and mix.

Prepare a sherbet base by adding water and lemon juice to the coulis.

Churn the mixture in a sherbet machine or ice cream maker and freeze for a day.

Prepare a bombe by filling a mold with sherbet, creating a hole in the center.

Fill the hole with fresh raspberries and freeze again.

Unmold the bombe and serve with raspberry sauce and fresh raspberries on top.

Clean the chateaubriand by removing the silver skin and excess fat.

Pound the chateaubriand with a towel and a pounder or pan.

Season the chateaubriand with salt and pepper just before cooking.

Sear the chateaubriand in a pan for 4-5 minutes on each side.

Transfer the chateaubriand to the oven to finish cooking to medium rare.

Prepare a mushroom puree in a food processor for the timbale.

Butter the timbale molds and fill them with the mushroom puree.

Cook the timbales in a double boiler at 350 degrees for about 30 minutes.

Prepare corn puree by cooking corn in a pot until thickened by natural starch.

Add butter to the corn puree and stir until melted.

Prepare crepes by mixing egg, flour, and milk or water with herbs.

Equipment Needed

Spice Level:

Dietary

Allergens