Here’s a show-off entrée for a very special occasion (or a very
special someone). The recipe has the great advantage of requiring preparation
entirely in advance, except for the final (mistake-proof) baking – so you
can’t get in an uproar of last-minute panic, even if you want to! It’s
beautiful, elegant and delicious – what more could one ask?
4 SERVINGS
4 slices, (each 1 1/2 inches thick) of filet mignon (tenderloin of beef)
about 1 pound, puff pastry
(available frozen – thaw in refrigerator and/or 20-30 minutes at room
temperature before using)
2 to 3 tablespoons, butter
salt and pepper to taste
2 to 3 tablespoons Cognac (optional)
egg wash (2 eggs beaten with 2 tablespoons water)
Duxelles (see **recipe below)
About 10 ounces, soft pate, such as pate de foie gras
(available canned, or prepared fresh)
Pat the filets dry with paper towels. Saute one side of each filet in melted
butter very quickly over very high heat, just until browned. Turn filets and
salt and pepper the browned side. If desired, warm 2 to 3 tablespoons of Cognac
and flame the browned filets [see * Cook’s Note: Flaming, below, for technique].
Chill the filets in the refrigerator.
Spread the top of each chilled filet with duxelles, then top each with a slice
of pate. Unfold the puff pastry (if purchased boxed) and roll out gently on
a lightly floured work surface. Cut the pastry into four rectangles, one rectangular
piece to wrap each filet, cut large enough to enclose the top and sides, with
enough extra pastry to also tuck well underneath the meat without stretching
or pulling the pastry (excess can be trimmed when tucking, if necessary).
Wrap each filet with its toppings in a rectangle of rolled-out puff pastry.
Be sure the filet and toppings are chilled before wrapping: wrapping over warm
food will make the pastry sticky and soggy. [Cook’s Note: It is not necessary
to completely wrap the bottom of the filets, because the bottom pastry will
not cook properly. Just tuck the pastry carefully under the meat around the
edges. Do not stretch the pastry, to avoid it’s pulling back during baking.]
Using the tip of a sharp knife, cut a two or three small slits in the top of
each pastry package to allow steam to escape. Use pastry scraps to make decorations,
if desired. Apply decorations to pastry packages (egg wash is a good “glue”
if needed). Brush pastry, including decorations, with egg wash. Chill again,
reserving any leftover egg wash. [Cook’s Note: Egg wash produces a beautiful
golden coloring on the pastry; it also helps to keep the pastry from drying
out as it stands in the refrigerator.]
Preheat the oven to 450 degrees. Brush pastry packages again with egg wash.
Bake until golden (about 20 minutes). (Cutting the meat thick and keeping it
chilled before baking helps to avoid overcooking.)
Serve with a very fine brown sauce, such as Basic Brown Sauce [found in Recipe
Archives, menu at left on website pages].
*Cook’s Note: Flaming
There is a simple trick to flaming a food with alcohol (to flambé) and
that is to warm the alcohol first. One method is to use a long-handled small
pot (I’ve been know to use a Turkish coffee pot, but there are pots made
expressly for this purpose and any well-made small saucepan can be serviceable).
Heat the pot until the liquor in it is hot, but not boiling; then hold a lighted
match over the pot, and the flame will be drawn down to ignite the alcohol.
Pour the flaming spirits over the food.
Alternatively (if, for example, you prefer to avoid pouring flaming spirits)
you may warm the alcohol, pour it over the food, and THEN ignite it – which
works fine, as long as the liquor is not diluted by the liquids in the food
pan, and as long as the food to be flamed is hot.
**DUXELLES
1/2 pound, mushrooms – finely minced
3 tablespoons, butter
2 tablespoons, shallots – minced
salt and pepper
1 teaspoon, dried tarragon
2 tablespoons, flour
1/4 cup, Port wine
2-4 tablespoons, heavy cream
Using a towel, squeeze the liquid out of the minced mushrooms. Heat the butter
in a skillet. Add the shallots and sauté briefly. Add mushrooms and stir
until mushrooms begin to separate. Add salt, pepper and tarragon. Blend in flour.
Stir for 2 minutes. Blend in wine, then cream. Simmer to reduce cream and thicken
to a thick, paste-like consistency. Taste and adjust seasoning as desired. Flavor
will be intense!
Melinda Lee - Clear Channel, Los Angeles
