6. Serve with a nice Southern Rhone wine.

I don't understand why people don't get that Google Translate is a joke. It's almost universally wrong, every time.

Anonymous wrote:1. Trim the meat and cut into pieces of 60 g (2 oz).
2. Mix the marinade ingredients and season well. Set aside.
3. Sauté mushrooms in butter and deglaze the pan with veal stock. Cook a few minutes. Add to the marinade.
4. Salt and pepper the meat and sear in butter on all sides. Let cool.
5. Slice the meat and arrange on plates. Drizzle with marinade. Garnish with a few honey mushrooms and some golden enoki. Decorate with baby lettuce leaves and serve.

Thanks!!! I could only find recipes for this cut that call for grilling, but I don't want to use my grill...

P.S. calotte de boeuf = cap of prime rib

1. Trim the meat and cut into pieces of 60 g (2 oz).
2. Mix the marinade ingredients and season well. Set aside.
3. Sauté mushrooms in butter and deglaze the pan with veal stock. Cook a few minutes. Add to the marinade.
4. Salt and pepper the meat and sear in butter on all sides. Let cool.
5. Slice the meat and arrange on plates. Drizzle with marinade. Garnish with a few honey mushrooms and some golden enoki. Decorate with baby lettuce leaves and serve.

Anonymous wrote:1. Beef: Trim cap crown and cut into pieces of 60 g (2 oz).
2. Marinade: Mix all ingredients and season well. Book.
3. mushroom juice: Sauté mushrooms in butter and deglaze with veal stock. Cook a few minutes. Pour over the marinade.
4. The cooking meat: Salt and pepper the meat and understand them in butter on each side. Let cool.
5. Finishing: Cut sliced meat pieces and spread on plates. Drizzle with marinade. Garnish with a few honey mushrooms and some golden enoki. Garnish with lettuce sprouts and serve.

There. done

Anonymous wrote:1. Beef: Trim cap crown and cut into pieces of 60 g (2 oz).
2. Marinade: Mix all ingredients and season well. Reserve.
3. mushroom juice: Sauté mushrooms in butter and deglaze with veal stock. Cook a few minutes. Pour over the marinade.
4. The cooking meat: Salt and pepper the meat and cook them in butter on each side. Let cool.
5. Finishing: Cut sliced meat pieces and spread on plates. Drizzle with marinade. Garnish with a few (type of mushroom I can't translate) and some golden enoki. Garnish with lettuce leaves and serve.

Fixed the couple of errors. I don't know if "cook" is correct, but that's the gist of it.

In this context:

Reserver = set aside
Saisir = sear

It looks to me like you deleted some punctuation? Should there be a colon after the first two words of each bullet?

Nice, OP, eye rolling at someone who was kind enough to try to help you. I'm not that PP, by the way.

Anonymous wrote:

Anonymous wrote:1. Beef Trim cap crown and cut into pieces of 60 g (2 oz).
2. Marinade Mix all ingredients and season well. Book.
3. mushroom juice Sauté mushrooms in butter and deglaze with veal stock. Cook a few minutes. Pour over the marinade.
4. The cooking meat Salt and pepper the meat and understand them in butter on each side. Let cool.
5. Finishing Cut sliced meat pieces and spread on plates. Drizzle with marinade. Garnish with a few armillary and some golden enoki. Garnish with lettuce sprouts and serve.

Hum, I did the google translate as well pop, and that is why I came here for help....

What more do you need? I don't speak French but can understand the PP/google english translation well enough.

^^^pp*

Anonymous wrote:1. Beef Trim cap crown and cut into pieces of 60 g (2 oz).
2. Marinade Mix all ingredients and season well. Book.
3. mushroom juice Sauté mushrooms in butter and deglaze with veal stock. Cook a few minutes. Pour over the marinade.
4. The cooking meat Salt and pepper the meat and understand them in butter on each side. Let cool.
5. Finishing Cut sliced meat pieces and spread on plates. Drizzle with marinade. Garnish with a few armillary and some golden enoki. Garnish with lettuce sprouts and serve.

Hum, I did the google translate as well pop, and that is why I came here for help....

1. Beef Trim cap crown and cut into pieces of 60 g (2 oz).
2. Marinade Mix all ingredients and season well. Book.
3. mushroom juice Sauté mushrooms in butter and deglaze with veal stock. Cook a few minutes. Pour over the marinade.
4. The cooking meat Salt and pepper the meat and understand them in butter on each side. Let cool.
5. Finishing Cut sliced meat pieces and spread on plates. Drizzle with marinade. Garnish with a few armillary and some golden enoki. Garnish with lettuce sprouts and serve.

1. La calotte de boeuf Parer la calotte et la détailler en morceaux de 60 g (2 oz).
2. La marinade Mélanger tous les ingrédients et bien assaisonner. Réserver.
3. Le jus de champignons Faire sauter les champignons dans le beurre puis déglacer avec le fond de veau. Cuire quelques minutes. Verser ce mélange sur la marinade réservée.
4. La cuisson de la viande Saler et poivrer les morceaux de viande et bien les saisir dans le beurre, sur chaque face. Laisser refroidir.
5. La finition Couper les morceaux de viande en tranches et les étaler sur des assiettes. Arroser de marinade. Garnir de quelques armillaires et de quelques golden enokis. Décorer de pousses de laitue et servir.



Thanks!