📝 About This Recipe
A jewel of French haute cuisine, Consommé Madrilène is a sophisticated, ruby-tinted clear broth that captures the pure, sun-drenched essence of ripe tomatoes and delicate beef. Traditionally served chilled as a refreshing jelly or piping hot as an elegant starter, this dish is celebrated for its remarkable clarity and depth of flavor. It is the ultimate testament to a chef's patience and technique, offering a clean yet complex palate that bridges the gap between garden-fresh lightness and savory richness.
🥗 Ingredients
The Clarification Base (The 'Raft')
- 1 pound Lean Ground Beef (very lean, preferably ground round)
- 4 Egg Whites (large, lightly whisked until frothy)
- 2 Carrots (finely minced)
- 1 large Leeks (white part only, finely minced)
- 2 Celery Stalks (finely minced)
- 4 large Ripe Tomatoes (coarsely chopped; heirloom varieties add the best color)
- 1/2 cup Tomato Purée (plain, unsalted)
The Liquid & Aromatics
- 8 cups Cold Beef Stock (high quality, low sodium, and completely degreased)
- 1/4 cup Dry Sherry (Amontillado or Oloroso for depth)
- 6-8 Black Peppercorns (crushed)
- 2 sprigs Fresh Thyme
- 1 Bay Leaf (dried)
- to taste Kosher Salt (added only at the very end)
For Garnish
- 1/4 cup Tomato Concassé (peeled, seeded, and finely diced tomato)
- 1 tablespoon Fresh Chervil (small sprigs or finely chopped)
👨🍳 Instructions
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1
In a large, heavy-bottomed stockpot, combine the lean ground beef, minced carrots, leeks, celery, and chopped tomatoes. Mix thoroughly with your hands or a wooden spoon.
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2
Add the lightly whisked egg whites and the tomato purée to the meat and vegetable mixture. Stir until everything is well incorporated into a thick paste.
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3
Slowly pour in the cold beef stock while whisking constantly. It is vital that the stock is cold to allow the proteins in the egg whites and meat to coagulate properly as the temperature rises.
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4
Add the peppercorns, thyme, and bay leaf. Place the pot over medium-low heat.
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5
Stir the mixture gently but continuously until it reaches about 120°F (49°C). This prevents the 'raft' from sticking to the bottom of the pot.
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6
Stop stirring once the raft (the solid mass of meat and eggs) begins to float to the surface. Use a spoon to gently poke a small hole (a 'chimney') in the center of the raft to allow steam to escape and for you to monitor the liquid's simmer.
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7
Reduce the heat to the lowest possible setting. You want a very gentle simmer—the liquid should barely move. Simmer undisturbed for 1.5 to 2 hours.
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8
While the consommé simmers, prepare a fine-mesh sieve or chinois lined with several layers of damp cheesecloth or a coffee filter. Set it over a clean bowl.
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9
Carefully ladle the clear liquid out through the 'chimney' or gently push aside a portion of the raft. Do not pour the pot, as this will break the raft and cloud the soup.
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10
Allow the liquid to strain through the cheesecloth naturally; do not press on the solids, or you will lose that signature clarity.
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11
Stir in the dry sherry. Taste the consommé and season with kosher salt. The salt is added now because the flavor has been fully concentrated.
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12
For a hot service, reheat gently without boiling. For a cold service, refrigerate for at least 4 hours until it reaches a soft, jellied consistency (natural gelatin from the stock will set it).
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13
Ladle into chilled or warmed bowls and garnish with a teaspoon of tomato concassé and a pinch of fresh chervil.
💡 Chef's Tips
Always use the leanest beef possible; fat is the enemy of clarity in a consommé. Never let the liquid reach a rolling boil once the raft has formed, as the turbulence will break the raft and make the broth cloudy. Dampening your cheesecloth before straining prevents the fabric from absorbing the precious broth. If serving chilled and the broth doesn't gel naturally, you can whisk in 1 teaspoon of powdered gelatin bloomed in water during the final reheating phase. If the broth isn't red enough, a small slice of beet added to the raft can enhance the 'Madrilène' color without altering the flavor.
🍽️ Serving Suggestions
Serve chilled in a glass coupe for a stunning, translucent summer appetizer. Pair with thin, crisp cheese straws or 'allumettes' for a crunchy textural contrast. A glass of chilled Fino Sherry or a dry, crisp Rosé complements the tomato notes beautifully. For a luxury touch, add a small spoonful of caviar to the center of the chilled jelly just before serving. Accompany with a side of toasted brioche points lightly brushed with garlic butter.