Steakhouse Crostini | Friday Night Bites

Oh how I love a great Steakhouse!  We have some good choices here in the Bay Area -although I can only imagine doing a jaunt through the mid-west – now that is steakhouse country.  When we visited Chicagolast summer, I was amazed that on almost every corner, there was a steakhouse.  Unfortunately for us, we did not have time to partake in a true mid-west steakhouse – next time for sure.  We did go here, here and here - all fantastic, especially the first one was my absolute favorite.

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Chain restaurants are not quite my thing, but will hit a few now and then.  I have to admit, I do like PF Changs but to me, it is not the traditional chain restaurant.  I absolutely adore Ruth’s Chris.  I know it is a chain BUT that 500 degree plate is adorned with a perfectly cooked steak and oh that sizzling butter.  Can I say it again – oh that sizzling butter.  This is one DARN good steak.  Not too mention the sides are divine.

Over the weekend, we had a small dinner party.  Since the weather in the Bay Area has been representative of summer, I wanted to grill some steak.  After visiting Whole Foods, they were out of flank steak so I opted for skirt steak.  I created this marinate a few weeks ago and was so impressed with the flavor that was imparted into the steak, it was worthy of a repeat performance.  The skirt steak turned out so rich, tender and flavorful that my guests went back for seconds.  I served it with a traditional Chimichurri and it simply married the flavors together.

Believe it or not, we had some leftover.  Hubby and I decided to relax on Sunday and watch movies.  I had been waiting for Jack Ryan – Shadow Recruit to be available on Apple TV and my wait was over.  If you like adventure, suspense and getting a bird’s eye view of Russia, then this is your movie.  (Worth the rental fee)  A good movie calls for popcorn or a tasty snack, which is the beauty of watching at home.  Remember, I had that leftover steak; well I put it to good use by making these Steakhouse Crostini’s.  The end result was simply divine.

Steakhouse Crostini

Makes 12

1 large onion, peeled and sliced thin

3 Tablespoons Butter

Sourdough baguette, 12 slices

Olive oil

Blue Cheese

Cherry Tomatoes

Favorite Steak Sauce

Steak (see recipe below)

In a large skillet, melt the butter and then add the sliced onions.  Cook on medium heat until lightly golden brown.  About 12 to 15 minutes.  Add a touch of salt and pepper when finished cooking.

Brush each side of the sliced baguette with olive oil.  Add to a grill on medium heat and toast until golden brown on each side with grill marks.  Continue to flip and watch, so you don’t burn.  Remove from grill and let cool.

To assemble, first add the caramelized onions to each baguette, then a couple slices of the grilled steak, then the blue cheese, top with a cherry tomato and a drizzle of steak sauce.

Note:  The recipe below will make more steak than needed for recipe above unless you are feeding a large crowd.  You can use for another recipe or simply make the Crostini when you have leftover steak.  Enjoy!

Steak with Bourbon Balsamic Marinade

6 Garlic Cloves, Sliced

1 Tablespoon Fresh Rosemary Leaves, minced

1 Tablespoon Dried Oregano

2 Tablespoons Whole Grain Mustard

½ Cup Balsamic Vinegar

½ Cup Bourbon

1 Cup Olive Oil

1 teaspoon Salt

1 teaspoon Pepper

One 2 to 3 pound Flank or Skirt Steak

Use a large plastic bag that seals well.  Add the garlic, rosemary, oregano, mustard, balsamic, bourbon and olive oil to the plastic bag.  Shake well so that the ingredients meld together. 

Remove any excess fat from the steak and immerse into the plastic bag.  Seal the top and set inside a baking dish or large bowl to avoid any possible leeks.  Place in the refrigerator and let sit for at least 4 hours and up to 24 hours.

When ready to grill, remove the steak from the marinade and let the excess drip off.  Season with salt and pepper.  Grill the steak over moderate heat, turning occasionally, until lightly charred.  Cook for 10 to 12 minutes or until the internal temperature of the thickest part registers 125 degrees.  Transfer to a carving board and let rest for 5 minutes to let the juices absorb back into the meat.  Thinly slice the meat against the grain and serve.

BBQ Pork Meatballs + "Lower East Side" BBQ Sauce

I still remember vividly a particular Martha Stewart episode last November. She featured Daniel Holzman and Michael Chernow from The Meatball Shop in New York. I was captivated by the concept of two guys starting a restaurant that was based on one simple thing – The Meatball. Genius. Brilliant. Perfectly contemporary.

Daniel and Michael are two guys born and raised in New York City. They are distinct individuals who had a vision and executed it perfectly. Daniel is the Executive Chef and co-owner who began his culinary adventures and career at the tender age of 15 at the reknowned LeBernardin and attended the Culinary Institute of America with a full scholarship from the acclaimed James Beard Foundation. Impressive indeed. Later he would weave his way around the united states with career stops in Vegas, Los Angeles and San Francisco.

Michael is the General Manager and Co-owner of The Meatball Shop. He began his professional restaurant career in 1996 behind the bar at a popular nighclub on Bleeker Street in NYC. Like Daniel, he made the move to Los Angeles and worked at Woo Lea Oak’s and then returned to NYC to open Punch and Judy and later opened the flagship restaurant called Frank on Second Street. He graduated from the French Culinary Institute with honors. Nice credentials.

If only these two innovators were to open a location on the west coast, specifically in the Bay Area. Sigh. At this time, I can only dream OR hop on a plane to NYC to relish their glorious meatball delights. The next best thing was when their cookbook jumped out at me with my visit last weekend to Williams Sonoma. The distinctive yellow cover, just screamed – “ buy me now!”

Once I got the book home and carefully reviewed each magnificent recipe, the BBQ Pork Meatballs sung to me along with the “Lower East Side” (L.E.S.) BBQ Sauce. All I can say is that they were simply divine! Hubby was in meatball heaven and asked when are you making another recipe from that wonderful cookbook? My answer was – “quite soon”. Smile.

“Lower East Side” Barbecue Sauce

Makes 3 cups

¼ Cup Whiskey ( add a dash or two more if desired - wink )
2 tablespoons olive oil
10 cloves garlic, chopped roughly
1 cup yellow onion, finely diced
1 ½ tablespoon ground cumin
1/2 teaspoon crushed red pepper flakes
2 teaspoons salt
1/3 cup espresso
1/2 cup apple cider vinegar
2 cups ketchup
1-1/2 cups dark brown sugar

Heat the olive oil in a large saucepan over a medium high flame. Add the garlic, cumin, onion, red pepper and salt and cook stirring frequently until the onions and garlic are soft and translucent, about 15 minutes. Do not allow the garlic to brown, add a few tablespoons of water if necessary.

Add the espresso, vinegar and whiskey and bring to a boil.

Remove to a blender and blend on high until smooth (be careful when blending hot liquids).

Add the blended mix back into the pot and whisk in the brown sugar and ketchup until fully incorporated and smooth. Refrigerate until needed.


BBQ Pork Balls

Makes 2 dozen 1/1/2 inch meatballs

2 pounds ground pork
3 tablespoons olive oil
1 small onion, finely diced
1 cup “Lower East Side” barbecue sauce, recipe below
2 large eggs
3/4 cup panko bread crumbs
1 teaspoon salt

Preheat the oven to 450°F. Heat 1 tablespoon of the olive oil in a medium frying pan over high heat. When it begins to smoke, add the onions and sauté over a high flame, stirring frequently until they are soft and well-browned (about ten minutes). Remove to a tray and cool in the fridge.

Combine all of the ingredients except for the rest of the olive oil in a large mixing bowl and mix by hand until thoroughly incorporated.

Drizzle the olive oil into a large baking dish (9” x 13”) making sure to evenly coat the entire surface (use your hand to help spread the oil).

Roll the mixture into round, golf ball-sized meatballs, making sure to pack the meat firmly.

Place the balls into the oiled baking dish such that all of the meatballs are lined up evenly in rows and are touching each of their four neighbors in a grid.

Roast until firm and cooked through (about 20 minutes).

Allow the meatballs to cool for five minutes before removing from the tray.

*Recipes slightly adapted from The Meatball Cookbook by Daniel Holzman and Michael Chernow

Hoisin and Orange Braised Shortribs | Food Blogger Dinner

What makes a great dinner party? I believe it is the guests, food, wine and conversation. Combining these four elements together create a synergy for the perfect entertaining equation.

Creating, planning and executing the “perfect” dinner party is high on my list of passions. Perfect is a relative term to each individual. Nothing in this world is perfect but if you feel it is perfect for you, well then it is perfect. Adding a dash of your own personality, style and flair creates dinner party magic.

What could be more perfect than to have dinner guests who share the same passion of food over for a dinner party? Saturday night was such an evening. The food blogging community is chalk full of like minded individuals who share a common bond of food. During this year I have been extremely fortunate to have met some wonderful food bloggers who I can truly say are now personal friends.

{Jean, Liren and Me}

Connections were made online and through the Project Food Blog contest. Several of us were introduced formally by way of a dinner party hosted by Liren of Kitchen Confidante. It was a lovely affair filled with abundant conversation, great food bloggers, and delicious wine and authentic Filipino cuisine. A truly memorable and special evening which I am sure will be cherished by all of the guests.

Jean of Lemon and Anchovies was one of the guests at Liren’s dinner party. Prior to the dinner party, we connected online from a post Jean did which highlighted her passion for learning to fly. We quickly discovered that both of our husbands were avid private pilots and set up a date to meet for what pilots call a “fly in”. Once we safely landed, we enjoyed a great lunch together at the 29’r Diner. Over lunch Jean and I chatted about food while our husbands conversed all about flying.

Over a month ago, I thought it would be fun to host a dinner party with the three of us and our beloved husbands. The date was set and the planning began. Entertaining for me is like infusing a ton of caffeine into my blood stream which gets the creative juices percolating. Quite often I will “test” out new recipes when I entertain, but I thought I would use the majority of my “tried and true” dishes for my special foodie guests.

I was excited to share an evening together with everyone, especially during this busy holiday season. Our house was decorated for this holiday season of entertaining and everyday enjoyment. Everyone arrived safely and the dinner party officially began. Unfortunately, Liren had babysitter issues and her husband stayed home with the kids and new puppy. A doggie bag would certainly be in order for him and everyone looks forward to meeting him at the next gathering. Like Martha Stewart, we are a “shoe free” household. To accommodate any footsies that might get chilly, I put together a basket of assorted guest slippers for folks to use during the evening.

We kicked off the evening with a tall glass of bubbly along with tasty bite sized appetizers. A bowlful of Brown Sugar and Rosemary Cashews were perfect for nibbling while sipping the champagne. Along side were Mushroom Pate Crostini and Parmesan and Pecan Dip with Endive spears for scooping up this addictive appetizer. Jean, Liren and I spent a lot of time conversing about food, cookbooks and other various interesting topics.

It was then time to sit down for main event. One of my signature dinner party touches is to create customized menus for my guests to preview the dinner ahead and take home as a keepsake to the evening. I keep a large binder that houses all of my past menus so I can reminisce about dinner parties and keep from duplicating.

With my love (obsession) of wine, I paired specific varietals for each course. Our Amuse Bouche course was Petite Crab Cakes with Lemon Aioli and served with a 2008 Anaba “Corial” White from Sonoma Valley. This wine is a unique medium bodied Rhone blend of 48% Roussanne, 30% Viognier, 12% Marsanne and 10% Grenache Blanc. Complex aromas of peach pie and lemon peel emanate from this rich wine and have notes of green melon, white peach, citrus, and a subtle mineral note. It is mouthwatering and bright.

The starter I chose for our next course was a Zucchini Bisque paired with Harry’s Bar Grilled Cheese Sandwiches. (By the way, Harry’s Bar in Venice is on my bucket list.) The bisque had a hint of curry which set the flavor profile and enhanced the earthiness of the soup. The tiny grilled cheese sandwiches were perfect alone or dipped in the soup. A new wine that I just discovered from my favorite wine club, Porthos was a perfect match. It was a 2008 Stephen Test Chardonnay from the Carneros region in Napa. It is light yellow with deep baritone flavors of apple and grilled lemon. Pungent mineral-laced aromas of pear, lemon rind, sweet butter and baking spices. It is a very suave chardonnay with good depth and delineation.

The main event for the evening was the Hoisin and Orange Braised Shortribs with Crème Fraiche Mashed Potatoes. These have become one of my signature dishes and my husband’s favorite. I decided to pair this with a luscious red wine from Healdsburg. It was a 2006 Lancaster Estate, Nicole Proprietary Red from Alexander Valley. It is estate grown, produced and bottled. It has ripe cherry and red berry fruit characters, accented by aromas of sweet tobacco, chocolate, ganache, and spice and a long, concentrated finish. Every sip was a treat.

For the dessert we adjourned to the family room where it was extremely comfortable and subtle music playing in the background. We enjoyed a Vanilla Bean Crème Brulee that had a double candied crust. Along side were mocha espresso shortbread button cookies. They are packed full of coffee flavor and richness, with one to two being just perfect. Liren, Jean and I continued with our foodie conversation while the husbands chatted about planes and other things. At one point, my husband said that we were just “cackling” about everything and we all laughed out loud. Instead of the foodbuzz girls, we became the “food buzzards” – pretty funny huh? I believe that Dana coined the phrase - food buzzards!

The evening was winding down and I gave Liren and Jean one of my homemade Cranberry Orange and Ginger Chutneys. Thank you Liren and Jean for the lovely hostess gifts – I will think of you each time I use them. With the popularity of social media and so many outlets to meet new and interesting people, I give kudos to Foodbuzz for being the conduit that I met such wonderful people as Liren, Jean and Dana, Jean's husband. Thank you again for a wonderful and memorable evening!

Hoisin and Orange Braised Shortribs

2 pounds boneless short ribs or about 8 pieces

1 c. Soy sauce

¼ c. Rice wine vinegar

5 Cloves garlic, peeled and lightly chopped

3 Stalk lemongrass, cut into 1 inch pieces

3 T. peeled and minced fresh ginger

½ C. dark brown sugar

4 C. water

½ C. sliced green onions

3 Fresh jalapeño peppers, sliced thinly

1/3 C. orange juice

Sauce:

1 Jar hoisin sauce (8.5 oz)

3/4 C. orange juice

1 T. fresh orange zest

Preheat oven to 350. In a wide stockpot or Dutch oven, combine the soy sauce, rice wine vinegar, garlic, lemongrass, brown sugar, water, green onions, jalapeno, and orange juice. Stir to combine the brown sugar and add the short ribs, making sure they are fully covered by the liquid. Braise the short ribs for 4 to 5 hours.

In a small sauce pan, add the hoisin sauce, orange juice and orange zest. Heat on medium heat until the sauce is slightly thicker. Can be done ahead of time and reheated.

When ready to serve, take short ribs out of the braising liquid and put on plate. Top with the hoisin sauce. Top with a few green onions and additional orange zest if desired.

Roasted Pork with Port Infused Fig Chutney

I would like to extend a HUGE thank you to all of my readers, friends, family, co-workers, judges and folks that voted for me during the Project Food Blog challenge. I found out today that unfortunately I did not advance to round #7 of the contest. For me this was an incredible opportunity to hone in my blogging skills, meet a lot of wonderful people and be in the company of such wonderful food bloggers.

The journey was just that – a journey. A journey of self discovery, skill enhancement and whole bunch of fun. The different challenges helped to stretch my creativity and think outside the box. Now that this specific journey is over for me, I will continue to support the remaining contestants. I have so many new recipes and ideas to share with all of you and am excited to start posting. Overall blogging is a journey and I am thrilled to be part of this wonderful community.

The Roasted Pork with Port Infused Fig Chutney was a recipe that I did for challenge #3, the Luxury Dinner Party and thought it would be wonderful to share with all of you. The chutney was simply amazing. Incredibly simple yet full of wonderful fall flavors.

Roasted Pork with Port Infused Fig Chutney

Chutney

1 C. Chopped Dried Figs
1 C. Port Wine
1/3 C. White wine vinegar
2 T. Maple syrup
2 Cinnamon sticks

Stir all ingredients together in a small sauce pan. Heat to a boil and reduce heat and simmer for 40 minutes with lid on. Uncover, increase heat slightly and cook additional 10 minutes more or until the liquid has evaporated. Remove cinnamon sticks. Can be stored in the refrigerator for a week or two.

Maple-Rosemary Brine

½ C. Boiling water
2 T. Salt
1 ½ C. Red wine
1 ½ C. Water
½ C. Maple syrup
½ C. Fresh rosemary leaves
1 t. coarse pepper
4 Cloves garlic, smashed
1 ½ Lb. Pork tenderloin

For the brine, combine boiling water and salt in mixing bowl and stir to dissolve, cool. Arrange a gallon size resealable plastic bay in a large bowl to keep upright and our in salt water, remaining brine ingredients and pork and seal well. Chill for 48 hours, turning occasionally.

To serve, remove pork from brine, drain and rinse thoroughly; pat dry. Trim any fat desired. Cook on a well oiled grill over medium high heat for about 40 minutes, turning occasionally, until pork is cooked to medium (165 degrees). Slice, serve with warm chutney and sprinkle with fresh rosemary if desired.

Adapted from the California Fig Advisory Board

Guinness Braised Short Ribs

I love Saturdays. It means it is right in the middle of the weekend and don’t have to worry about getting geared up for the work week ahead. A pure day of relaxation on that front. This Saturday I brought Max down early to the doggie spa to get his every 7 week grooming regimen complete. I always tell him that he will get to spend the day with all of his little and big doggie friends – not sure if he really cares, but it makes me feel good.

Stopped by Trader Joes to pick up more figs to make more fig jam. I hit the jackpot with the fig quantities by filling a carry basket with a dozen, one pound containers of wonderful figs. Ended up making 30 jars of jam. Started this canning craze the weekend prior with handmade dill pickles – a future post indeed. Always watched my Mom can when I was little and it was on my bucket list of things to complete – I guess I can now check that off the list. More canning adventures to come for me.

We decided to have a couple friends over on Saturday night. Even though it is summer, braising is such a wonderful way to entertain. You literally cook a few things, throw all the ingredients into a large pot, turn the oven on and go on with the rest of your day. The result is pure decadence with intense flavors and ultra tender meat that is fork tender and no knife is required.

Typically I use my “go to” recipe of Asian Braised Shortribs with Orange Hoisen Sauce, but wanted to try something new. On a trip to Ireland several years ago, we toured the Guinness Factory and it was quite facinating. Came up with my version of Guinness Braised Short Ribs and served it with Israeli Couscous. Once the couscous was cooked, I tossed with a splash of good olive oil and seasoned with salt and pepper. A bit lighter than using mashed potatoes. The dish turned out incredible.

Guinness Braised Short Ribs

8 to 12 Boneless Shortribs
1 pound carrots, diced small
2 medium onions, diced small
2 bay leaves
8 tablespoons tomato paste
3 cloves of garlic, minced
4 sprigs fresh thyme
4 sprigs fresh rosemary
4 cups Guinness
4 cups beef broth
3 tablespoons olive oil
1 tablespoon salt
2 teaspoons black pepper

Preheat oven to 325°F.

Use a 6 quart oven proof pot with lid. Season ribs with salt and pepper. Heat olive oil over medium heat in pot until hot but not smoking. Add ribs and brown on all sides, about 1 minute per side. Transfer meat to a large plate and set aside. In the same pot add carrots, onions, and sauté over medium low heat until vegetables soften, about 10 minutes. Add garlic, thyme, rosemary and sauté, until garlic softens about 2 minutes. Stir in tomato paste and cook for 1 minute. Add broth and beer, then ribs and bring liquid to a boil uncovered. Cover pot and transfer to the oven, braise until meat is very tender 5 hours.

Pork Tenderloin with Oven Roasted Grape Tomatoes

Sometimes the simplest ingredients put together make the very best combinations. The effortlessness of flavors matched together by enhancing through the roasting process, layers the experience for the diner. Pork tenderloin can be made hundreds of ways, but my favorite way is to pan sear and then finish in the oven. It comes out almost perfect every time. Be careful to not overcook the pork – a ting pink in the meat is perfection. Pork is such a lean meat that absorbs whatever flavor you add to it.

Typically I will whip out my favorite chutney to serve along side the pork. Wanted to make something a bit different yet still healthy, so I decided to roast the basket full of grape tomatoes I had in the refrigerator. Once roasted, the sweetness of the tomato is pronounced and perfect with just that hint of garlic. Have a bite of pork with the roasted tomato and nirvana on a fork will transpire.

Pork Tenderloin with Oven Roasted Grape Tomatoes

1 Pork tenderloin
Olive oil
Napa Style Roasted Garlic Rub or your favorite rub

Take the tenderloin out of the fridge 30 minutes before cooking. Prep the tenderloin by removing the fat and silver skin from the meat. Cover all sides of the tenderloin with the rub. Preheat the oven to 350 degrees. Put about 2 tablespoons of olive oil in an ovenproof skillet and sear the tenderloin over medium-high heat to brown all sides, about 3 minutes in total. Place skillet in the oven and roast 25 to 30 minutes, until internal temperature is 145 degrees. Remove from the oven and let rest 5 minutes prior to slicing.

2 C. Grape tomatoes
2 T. Olive oil
1/2 t. Garlic powder
Salt and pepper

Preheat oven to 350 degrees. In a large baking dish add all the ingredients and mix well. Cook for about 30 minutes until the tomatoes are tender.

To prepare, lay the sliced pork tenderloin on a warm platter and spoon the roasted tomatoes over the middle. Serve.

Cast Iron Flank Steak with Salsa Verde

Nine times out of ten, I will cook a flank steak on the barbeque and it is absolutely delicious. I purchased a cast iron skillet about a year ago from TJ Maxx and had yet to use it. I was under the impression that it was complicated and much preparation was needed. Thank goodness, it was a misconception and it was a rather simple process.

Cast iron enjoyed its popularity back in the 1,800’s and is making its resurgence today. There are numerous reasons that people rant about their cast iron pans. Besides being an ideal heat conductor, cast iron cookware heats evenly and consistently, it is economical and will last a lifetime by taking great care. When well seasoned, a cast iron pan will be stick resistant, require no more oil and gets better with age. (Just like a fine wine)

Preheat your cast iron frying pan before cooking. Water droplets should sizzle, then roll and hop around the pan, when dropped onto the heated surface. If the water disappears instantly after being dropped, the pan is too hot. If water only rests and bubbles in the pan, it is not quite hot enough.

To maintain your cast-iron cookware, the secret is the seasoning. Your food will never stick to the bottom of the skillet or pot, the iron will not rust if it is correctly seasoned and will clean easily. Seasoning cast iron cookware means filling the pores in the metal with grease of some sort, which subsequently gets cooked in. This provides a smooth, non-stick surface on both the inside and outside of the cast-iron pan.

You season a cast iron pan by rubbing it with a thin coat of oil, such as canola or vegetable. Place the oiled pan in the oven at 350 to 400 degrees for 30 to 60 minutes. Remove and let cool. Repeat one more time and you should be good. The more you cook with your cast iron, the more seasoned it becomes.

Unless you use your cast-iron pans daily, they should be washed briefly with a little soapy water and then rinsed and thoroughly dried in order to rid them of extra surface oil. If you do not do this, the extra oil will become rancid within a couple of days. Do not put cast iron cookware in the dishwasher.

Salsa Verde

1 C. Flat leaf parsley leaves, minced fine
2 T. Capers, chopped fine
2 Small cloves garlic, minced fine to almost a paste consistency
1 t. Anchovy paste
7 T. Shallots, minced fine
3 T. Red wine vinegar
4 T. Chives, minced
5 T. Olive oil
Salt and pepper to taste

In a medium bowl, add the shallots and red wine vinegar. Let sit for 15 minutes to macerate or soften. Make sure that the flat leaf parsley is minced super fine. Add the remaining ingredients and stir well. Taste and then season with the salt and pepper as desired. Let sit for at least 30 minutes for the flavors to incorporate.

To prepare the flank steak, trim the majority of the fat off the steak and score each side of the meat to form diamond shapes. Drizzle with olive oil on each side and work in with your hands. Season each side with salt and pepper. Let the meat come to room temperature for about 60 minutes before cooking. Preheat oven to 400 degrees.

Place the cast iron skillet on the stove on high. Add a couple tablespoons of olive oil. Test the temperature by splashing a bit of water as described earlier in the posting. Cook for about two minutes on each side. You will know when it is ready to flip, when the meat will not stick. Flip and cook for about two more minutes. Finish in the oven for about five more minutes for medium done. See doneness by touch chart. Let rest for about 5 minutes, so the juices absorb back into the meat before slicing.

Slice about half inch thick and drizzle the salsa verde on top and serve.

Beef Wellington with Brandy Peppercorn Cream Sauce

Beef Wellington is a preparation of beef tenderloin or filet mignon coated with pate and duxelles, then wrapped in puff pastry and baked until golden brown. I wish I loved pate, but I don’t, so I have eliminated it from this recipe. Now on the other hand, I absolutely love Mushroom duxelle, which is a mixture of mushrooms, butter, shallots and thyme that are finely diced and sautéed. To add to the richness of this dish, I recommend putting the cooked mushroom mixture through the food processor to give it more of a paste texture.

Beef Wellingtons take a bit of time to prepare, but if you are looking for an elegant dinner entrée to impress your guests, this is the dish.

Quick tip: You can use the duxelle mixture along with the puff pastry to make mushroom turnovers for your next appetizer.

Mushroom Duxelle Recipe

2 T. Butter
2 Shallots, finely chopped
8 oz. Button mushrooms, finely chopped
1 t. Dried Thyme
Salt and pepper to taste

In a sauté pan, melt the butter, add the shallots and sauté until translucent, about 5 minutes. Add the mushrooms and thyme, stirring occasionally, until the mushrooms have browned and the liquid has evaporated, about 15 minutes. Season with salt and pepper. Cool to room temperature or chill.

Beef Wellington

4 Filet Mignon, approximately ½ pound each
Salt and pepper
1 puff pastry sheet, thawed
2 T. Butter
1 egg

Prepare the beef by trimming of any excess fat. Season each side with salt and pepper. In a large skillet, melt the butter and turn the burner to medium. Sear each side of the filets for about 2 minutes each. Remove and place onto a plate and put into the refrigerator to chill for about 30 minutes.

After 30 minutes, take out and remove any excess liquid with a paper towel. Meanwhile, on a large board, lightly flour and gently roll the puff pastry sheet just slightly. Cut into four equal squares. Add into the center of each square about 1 heaping tablespoon of the mushroom duxelle mixture. Place a seared filet on top of each duxelle mixture. Gently fold the pastry dough around the filet. May need to gently stretch the dough. Turn upright, so the smooth side is face up. Beat one egg with a splash of water and brush the top of each one.

Preheat oven to 400 degrees. Place each beef Wellington on a large cookie sheet and cook for about 20 - 25 minutes or until the pastry is lightly golden brown.

Quick tip: I used a small cookie cutter and placed a “leaf” on each one. If you are having a dinner party, place the initials of each guest on the individual Wellingtons to add that extra special touch.

Brandy Peppercorn Cream Sauce

1 large shallot, finely diced
1 T. Butter
½ t. crushed dried green peppercorns
½ C. Cream
½ C. Brandy
¾ C. Demi-glace broth (1 T. demi-glace into ¾ cup boiling water, let melt and mix)

Using the same pan that you seared the filets in, add the shallots and cook for about 5 minutes. Add the brandy, off the flame. Cook over low heat and deglaze the pan with a wooden spatula. Then add the demi-glace liquid and cook for about 5 minutes on medium high heat. Add the crushed peppercorns and cream. Cook for 5 minutes on medium. Strain the mixture through a fine sieve. Return to the pan and keep on low heat or off if you are not ready to serve.

Quick tip:  If when you are adding the brandy and the pan catches on fire - don't panic!  Simply take off the burner and hold over the sink until the alcohol burns off.