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: Grilled porterhouse steak

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Grilled medium well porterhouse steak, topped with sautéed mushroom in Worcestershire sauce, rich full cream and a splash sour cream. Reduced with cognac flambe. Sides are creamed spinach with melted mozzarella and rosemary soaked potato fries with parsley.

Ingredients (porterhouse steak and sauté mushrooms):

  • 567 grams of porterhouse steak
  • 1 tablespoon meat tenderizer
  • 1 teaspoon steak seasoning
  • 113 grams of mixed mushrooms, sliced
  • 30 – 44 millilitres of dijon mustard, to taste
  • 2/3 cup white wine
  • 1/3 cup grated parmesan cheese
  • 3/4 cup heavy cream
  • Worcestershire sauce
  • 1/3 cup sour cream
  • 2 tablespoon olive oil
  • 2 tablespoons rosemary
  • 2 tablespoons fresh lemon juice
  • 1/2 cup chicken stock
  • 1 tablespoon butter

Ingredients (creamed spinach):

  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 large shallot (soft onion), finely chopped
  • 284 grams of fresh baby spinach, washed and chopped
  • 3 tablespoons chicken broth (or water)
  • 1/4 cup half-and-half
  • 1/4 cup grated Mozzarella cheese (Melissa d’Arabian also uses leftover string cheese)
  • 1/4 cup freshly grated Parmesan cheese
  • Salt and pepper to taste

Ingredients (potato fries):

  • 4 large potatoes
  • 1 tablespoon rosemary olive oil
  • 1/4 teaspoon garlic and herb seasoning
  • 1/4 teaspoon parsley
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon salt

Directions:

  1. Place steak on a plate and coat lightly with olive oil. Rub steak with meat tenderizer. Sprinkle steak with Canadian steak seasoning and gently rub into steak. Cover with plastic wrap and let stand for 20 minutes to marinate.
  2. Meanwhile, the creamed spinach can be prepared. In a large sauté pan, melt butter with olive oil. Sauté chopped shallot over medium heat until soft and caramelized. Stir occasionally to avoid burning, about 7-8 minutes.
  3. Add chopped spinach, and toss with caramelized shallots. Add chicken broth, and increase heat to medium high. Cover pan with lid, and let spinach steam down for 3-4 minutes.
  4. Remove lid, and add in half-and-half. Allow the liquid to reduce by a third, stirring to keep from burning.
  5. Once reduced, turn heat down to low, and gently stir in the Mozzarella cheese until it starts melting. Add the Parmesan cheese, and stir just until it starts to melt then turn the heat off. (Note: The cheese will continue melting).
  6. Add salt and pepper to taste, then keep it warm for serving later.
  7. Now the steak should be well marinated and ready for grilling. Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
  8. Unwrap steaks and grill on open flame or charcoal grill for 3 to 5 minutes per side, or to your desired degree of doneness. Remove porterhouse steak from skillet.
  9. Add the white wine to the skillet, keeping heat at medium-high, and stirring to combine any browned bits from the bottom of the pan.  Reduce the wine by half, then add the chicken stock to the pan, and again reduce the mixture by half.

10.Add 30 millilitre of dijon mustard and the cream to the skillet, stir to combine and return the porterhouse steak and mushrooms to the pan.  Cook for 3 – 4 minutes or until slightly thickened, then add the Parmesan cheese to the skillet and stir to blend.

11.Taste and test the sauce and add the additional 14 millilitre of Worcester sauce if desired. (Note:  If the sauce is a little too thin for your preference, mix 2 teaspoons of cornstarch in a small bowl with a little cold water and blend into the sauce.  Stir constantly until the sauce thickens to your liking.)

12.Add garlic, rosemary, lemon juice, and stock to a skillet and deglaze these contents over high heat, stirring and scraping up brown bits for 1 minute. Thereafter, whisk in butter.

13.Pour sauce over steak. Keep warm while you grill French fries.

14.Cut potatoes into strips.

15.Mix dry ingredients together – add olive oil and rosemary if you’d like to baste the seasoning on.

16.Place potatoes, 1 layer thick, in tin foil. Roughly 3 packs are normally made.

17.Sprinkle or brush on seasonings.

18.Add 1 sliced onion (cut into a ring) halved on top of potatoes, so there is one half at top half of potatoes and one half at the bottom half. You can also use garlic cloves if on hand.

19.Place on grill about 15 minutes.

20.Cook until desired tenderness.

21.Serve with steak and creamed spinach.