Recipe: Boeuf en Croute pastry

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Boeuf en Croute done with cheese and herb pastry with red wine sauce. finished with potato, baby carrots and beans on the side with beef gravy.

Ingredients:

  • 604 grams of beef tenderloin
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons butter
  • Olive oil, for drizzling
  • 2 shallots, minced
  • 454 grams mushrooms, very finely chopped
  • 1 sprig fresh thyme, leaves picked
  • 1 bay leaf
  • 1/2 cup Madeira
  • 2 tablespoons creme fraiche
  • Handful chopped fresh parsley leaves
  • 2 x 453 grams packages puff pastry or frozen puff pastry, thawed
  • 1 egg
  • 1 teaspoon water
  • potato, baby carrot and beans (optional)

Directions:

1. Season the beef with salt, and pepper. Melt a tablespoon of butter with a drizzle of the olive oil in a sauté pan until hot, then sear the beef on all sides. Remove from the pan to a board, and let cool completely, then wrap in plastic wrap, and refrigerate.

2. In the same pan as the beef, prepare the mushroom duxelles: Melt the remaining 2 tablespoons butter and fry the shallots until translucent. Add the mushrooms, thyme, and bay leaf, and cook until very tender. Pour over the Madeira, and bring to a boil, and cook until all the liquid has evaporated. Add the creme fraiche and cook down to a very thick paste. Season the mixture with salt, and pepper. Stir through the chopped parsley.

3. Roll out one block of pastry to a rectangle large enough to fit the meat with a roomy border. Place on a baking sheet. Remove the fillet from the refrigerator, and unwrap. Spoon the mushroom mixture into the center of the pastry and set the meat on top. Roll out the second sheet to fit over the whole fillet generously. In a small bowl, beat together the egg and 1 teaspoon water. Brush the margins of the bottom pastry with egg wash, then drape the second sheet over, pressing to seal well. Trim the edge to a 1-inch border. Crimp the edges with your fingers. Refrigerate until ready to bake.

4. Preheat the oven to 425 degrees F.

5. Brush the whole surface of the pastry with egg wash and make two slits in the top with a knife to allow steam to escape. Bake 15 minutes. Reduce the oven temperature to 400 degrees F, and continue to bake 20 minutes, depending on how well you like your meat done. Remove from the oven and let stand about 10 minutes before serving in slices.

6. Serve with potato, baby carrots beans and gravy if desired.

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Recipe: New English clam chowder with puff pastry

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New English clam chowder with puff pastry and french garlic bread.

Ingredients:

• 4 cups of small Prince Edward Island potatoes, peeled and diced

• 1 1/2 cups celery, finely diced (reserve scraps for stock)

• 1 1/2 cups Spanish onion, finely diced (reserve scraps for stock)

• 1 tablespoon minced thyme

• 1 tablespoon canola oil

• 114g of unsalted butter

• 2 tablespoons ground salt pork

• 1 cup all-purpose flour

• 4 cups of whole milk

• 8 cups of clam stock (see recipe below)

• 3 cups freshly chopped cherrystone clams (about 36 clams)

• 473ml of heavy cream

• Kosher salt

• 1 bunch chopped flat parsley

• Freshly ground black pepper

• 4 cups oyster crackers or saltine crackers

Directions:

  1. Place potatoes in a medium-sized pot with 1 tablespoon salt and cold water. Place on high heat and cook potatoes until they are tender but have a small amount of bite left to them. Immediately strain and run under cold water when the potatoes are ready.
  2. In a sauté pan sweat celery, onions and thyme with canola oil over medium-low heat, stirring frequently. Do not allow to brown. When the vegetables are cooked but still retain their color, remove from heat.
  3. In a large, heavy-bottomed pot slowly melt butter. When butter is almost melted add ground salt pork. Render out salt pork with butter over low heat. Do not allow to brown. When salt pork is rendered with butter, add flour and whisk together. Whisk the mixture on low heat until it is well-incorporated, about 2 minutes. Add whole milk. Continue to whisk on medium-low heat. Gradually increase heat to medium. Bring mixture to a low simmer. Continue whisking occasionally. The mixture will begin to thicken. Continue to whisk less frequently, but do not allow mixture to stick to bottom of pot and burn.
  4. After about 15 minutes of low simmering and whisking, add Clam Stock to mixture. Whisk. Add celery and onion mixture to pot. Whisk. Add cooked potatoes and fresh chopped clams to pot. Stir with a spoon. Add heavy cream to pot and bring to a low simmer. After 10 minutes of low simmering, taste and season the chowder with kosher salt. Turn temperature down, leave in pot and serve. Garnish with a pinch of fresh chopped parsley and a few turns of cracked pepper. Crush oyster crackers into soup and eat. Serves 12.
(To prepare ahead of time, perform all steps up to adding potatoes. Chill and reserve soup. When ready to serve, heat up soup while stirring, then continue by adding potatoes and so on.)

Clam Stock:

• 10 cherrystone clams

• 9 cups of water

• Diced celery and onion scraps

In a medium-sized pot, place 10 washed and scrubbed cherrystone clams, 9 cups of water and reserved celery and onion scraps. Bring to a simmer until clams open. Take off heat and strain. Reserve. Serve with garlic bread.