Some times I hear, "I hate to cook, or bake"........DON'T. It's o.k. If you hate to do it, why subject yourself and others to it? There are cabillion places to, go to or take away or have delivered. There's no shame attached. And hopefully the results are satisfying.You can always buy it, go to a friend who loves to do it, have a glass of wine, sit back and watch.
In cooking, there are people who work at it and then, there are people who love what they do.It shows thru in everything they make.They constantly taste and tease the food to become a piece of themselves that they want to express.
A good friend once told me about a time they ate in my restaurant.Her husband put a bite of the dish I had made in his mouth, stopped, sat back, closed his eyes and sighed. That's what I'm talking about. And it touches me to know that there were others, who felt that.
Don't think for a minute that sometimes I don't get frustrated, go blank, cry or am simply tired..........I am not a machine.
But love is a very compelling force. Some times love just needs to be simple,
uncomplicated,enjoyed......with pleasure.........
Simply Lovely Wellingtons
(2) 6-8 oz beef tenderloins
salt & pepper
1-2 tsp.clarified butter or veg oil
1/2 c fresh spinach
1/2 tsp minced garlic
1/2 tsp minced shallot
splash of white wine or a squeeze of lemon juice
1-2 oz- foie gras (pate will work fine...found in many stores today in tins or deli sections)
1 oz -shaved truffle peelings....(these can be optional, but...oh my)
2 -6x6 squares of puff pastry......(bless you freezer section)
egg wash
Lay puff pastry out to soften, a roll out to about 3/16".If you think you need more time before shaping, place in refrigerator to stay cold, warm, soft puff is a bear to work with.
With sauté pan over high heat, add butter or oil.
Lightly season the beef with s&p, and sear on all sides to seal meat, these should be very rare inside.If you like your meat more well down, you can let it go longer, remember it WILL be in the oven to finish.
Remove to a plate and let cool. on a lower heat,in remaining juices, add garlic and shallots,cook for a minute or so, add and toss spinach gently in pan till barely wilted. Flash with a little white wine or lemon. This will create a teeny acidic bite.
Top each filet with spinach, a medallion of foie gras and sprinkle with truffles...if using them.
Brush edges of pastry with a little egg wash. Put a filet in the center of each square and bring the corners up as if tying a present and twist them ( separate the four lengths and let them flop over like a bow, or snip and trim, creating a little nipple) Conversely, you can place the beef upside down in the center, holding everything and slipping your fingers out.Wrap the puff around it, pressing gently to seal. Brush with egg wash
Place these on a lightly oiled pan and bake in a 400 degree oven until the pastry is lightly browned.15-20 minutes.
NOTE: If you get distracted or want everything out of the way before dinner........store them in the fridge and bake off when you sit down...
...
Serve with a small puddle of sauce, just enough to touch each bite.
There are several different sauces you can do.....Cabernet Demi-glace, Madeira, Bordelaise,even Bearnaise.The first three come from brown sauce or reductions and use wine and a butter finish, and the Bearny, from Hollandaise, by adding some tarragon. Guess we'll need to do a few sauces, but you're probably good for now. If not, let me know and I'll give you a few. It's easier, to have some stock, brown sauce, or Demi on hand to create great sauces, than you might think.
And if you have a whole lot of love share, get a 4-5 lb beef tenderloin, (invariably less expensive sometimes by $3-$4 per lb), multiply the rest of the ingredients times 5, prepare as listed, roll it up in a full sheet of puff pastry and if there are any pieces of puff available, cut out little leaves and shapes and "glue" them on with egg wash, and when done, slice the "log" and put slabs of Wellington on plates.The colors are glorious to see. The blush of the meat, the earthiness of the green, the glossy gleam of foie gras and golden ring of the pastry.You will look so good, too..........
These aren't just for special times.....rather, they make times special. 'Cause it's about the love........sometimes you gotta.
Cheffy
But love is a very compelling force. Some times love just needs to be simple,
uncomplicated,enjoyed......with pleasure.........
Simply Lovely Wellingtons
(2) 6-8 oz beef tenderloins
salt & pepper
1-2 tsp.clarified butter or veg oil
1/2 c fresh spinach
1/2 tsp minced garlic
1/2 tsp minced shallot
splash of white wine or a squeeze of lemon juice
1-2 oz- foie gras (pate will work fine...found in many stores today in tins or deli sections)
1 oz -shaved truffle peelings....(these can be optional, but...oh my)
2 -6x6 squares of puff pastry......(bless you freezer section)
egg wash
Lay puff pastry out to soften, a roll out to about 3/16".If you think you need more time before shaping, place in refrigerator to stay cold, warm, soft puff is a bear to work with.
With sauté pan over high heat, add butter or oil.
Lightly season the beef with s&p, and sear on all sides to seal meat, these should be very rare inside.If you like your meat more well down, you can let it go longer, remember it WILL be in the oven to finish.
Remove to a plate and let cool. on a lower heat,in remaining juices, add garlic and shallots,cook for a minute or so, add and toss spinach gently in pan till barely wilted. Flash with a little white wine or lemon. This will create a teeny acidic bite.
Top each filet with spinach, a medallion of foie gras and sprinkle with truffles...if using them.
Brush edges of pastry with a little egg wash. Put a filet in the center of each square and bring the corners up as if tying a present and twist them ( separate the four lengths and let them flop over like a bow, or snip and trim, creating a little nipple) Conversely, you can place the beef upside down in the center, holding everything and slipping your fingers out.Wrap the puff around it, pressing gently to seal. Brush with egg wash
Place these on a lightly oiled pan and bake in a 400 degree oven until the pastry is lightly browned.15-20 minutes.
NOTE: If you get distracted or want everything out of the way before dinner........store them in the fridge and bake off when you sit down...
...
Serve with a small puddle of sauce, just enough to touch each bite.
There are several different sauces you can do.....Cabernet Demi-glace, Madeira, Bordelaise,even Bearnaise.The first three come from brown sauce or reductions and use wine and a butter finish, and the Bearny, from Hollandaise, by adding some tarragon. Guess we'll need to do a few sauces, but you're probably good for now. If not, let me know and I'll give you a few. It's easier, to have some stock, brown sauce, or Demi on hand to create great sauces, than you might think.
And if you have a whole lot of love share, get a 4-5 lb beef tenderloin, (invariably less expensive sometimes by $3-$4 per lb), multiply the rest of the ingredients times 5, prepare as listed, roll it up in a full sheet of puff pastry and if there are any pieces of puff available, cut out little leaves and shapes and "glue" them on with egg wash, and when done, slice the "log" and put slabs of Wellington on plates.The colors are glorious to see. The blush of the meat, the earthiness of the green, the glossy gleam of foie gras and golden ring of the pastry.You will look so good, too..........
These aren't just for special times.....rather, they make times special. 'Cause it's about the love........sometimes you gotta.
Cheffy
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