Weekly Cooking (and related issues) Thread

[Jamestown1630]

I've had a recipe for a long time that I've hesitated to post. It's something that I enjoyed at a friend's home many years ago, and for which I only have very sketchy instructions. I've made it myself once, a long time ago, when my friend's verbal directions were still fresh in my mind - but I'm thinking that the great FR cooks can figure it out - and Good Luck to you :-)

I believe that this recipe originally came from a magazine, back in the 1980s, but I don't know which one. It's a twist on Beef Wellington, involving an expensive cut of meat and a LOT of work - but very 'worth it' for an exceptionally special occasion. It was called:

Australian Fillet

2-1/2 lb. Fillet of Beef (tenderloin), trimmed

8 oz. Mushrooms, finely chopped

4 to 6 oz. Butter

11 slices Cooked Ham or Bacon (Canadian Bacon)

1 Egg Yolk

1 Onion, finely chopped

1 clove Garlic, crushed

Brandy (!)

Softened Butter

Bearnaise Sauce

and:

PUFF PASTRY (the recipe actually says 'make 1 lb. of Puff Pastry in the usual way, using plain flour' - and knowing my friend, she probably did that! But you can buy Puff Pastry ready-made now :-)

Directions:

Saute the mushrooms and onions, seasoned to taste in a little butter, and reserve.

Season the fillet with Garlic, or rub the pan with it for a milder flavor. Brush the fillet with Brandy, and slice into 12 equal parts, without completely separating the slices.

Place a thin slice of ham or bacon, cut to fit, between each slice, and spread with one-half of the sauteed Mushroom-Onion mixture. (I believe in this recipe that the half of the mushroom mixture was spread between the slices.)

Reform the fillet, using metal skewers, and roast in a moderate oven for 15 to 20 minutes, or until about half-cooked.

Allow filet to cool slightly, and remove the skewers, and any fat. Spread with softened butter, season to taste with salt and freshly ground black pepper, and spread thinly with the remaining mushroom-onion mixture.

Roll out the Puff Pastry to a thin sheet, and wrap the fillet in it, securing neatly. Brush the pastry with cold water, and bake in a hot oven for 12 to 15 minutes.

Brush the pastry with the lightly-beaten egg yolk, and continue baking until the crust is browned. Serve on a heated plate with Bearnaise Sauce.

Bearnaise Sauce

1/4 C. Tarragon Vinegar

1/2 C. Water

4 oz. Butter

6 to 8 Shallots, finely chopped

2 egg yolks

Salt, Pepper, and a little Lemon Juice

Chopped Chervil and Tarragon (I'm assuming 'fresh')

Boil the shallots in the vinegar and water until liquid is reduced by 2/3. Place the shallot/vinegar mixture in top of a double boiler (or other 'bain marie' setup) and stir in the well-beaten egg yolks. Add the butter in small pieces, stirring steadily as the sauce thickens. Season to taste, and gradually stir in the Lemon Juice. Sieve the sauce (!) add a little chopped Chervil and Tarragon, and SERVE (after you've taken your tranquilizer, of course!)

Here are some links that include pretty ways to do the crust; recipes for the more classic Beef Wellington; and last is an excellent video showing how to assemble the classic dish that includes the traditional pate and inner lining of crepes (the video is about 6 minutes long):

http://www.womanandhome.com/recipes/533320/beef-wellington-recipe

http://www.foodtolove.com.au/recipes/beef-wellington-14786

http://www.finecooking.com/videos/how-to-make-classic-beef-wellington.aspx

-JT

[Aliska]

Thank you, Yaelle. If you don't mind, I'm going to try the layer one with frosting first, but yours looks good, too. It's like a pound cake, and I like the brown on top. I used to make similar cakes. It's worth making again and faster when I don't want to fuss with layers and frosting. Plus I might not like the layer one.

Anyway, I saved it with my layer cake recipe and it looks yummy, too. To save a decent pic of it (the ones at the site copy in too tiny) I made a screen cap of the pic I liked best and dragged it into the lemon cake recipe.

Thanks again. I will try them both. Just not the same week. The loaf will hit the spot when I'm more in a hurry. I don't think I would get tired of a good flavored lemon cake.

[miss marmelstein]

Totally out of my budget, I’m afraid.

[Daffynition]

The Australian Mignon we get here, has less flavor than backstrap venison. Not worth the moo-lah.

[Daffynition]

Who overcooked that beef? Naughty. Naughty.

[pugmama]

I used to make this dish many years ago as a very impressive company dish. Imagine my surprise at finding the original recipe on line. It was been at least 15 years since I made this! I will do it again for old times sake.

http://www.thibeaultstable.com/2012/10/poulet-en-croute-lutece.html

[Jamestown1630]

That’s very nice. I would like the beef better if it were made in individual portions.

-JT

[Jamestown1630]

Well, these days it’s out of almost everyone’s budget; but look at Pugmama’s post 25, where it’s done with chicken.

-JT

[miss marmelstein]

To be honest, I’m not crazy about meat dishes that are encrusted with pastry - although I do like chicken pot pie. Just me.

Here’s a dessert I’m serving for Easter. I got it from Epicurious via facebook and am currently freezing the cake. It’s coconut-key-lime sheet cake in which you make the lime curd and slather the finished cake with it and whipped cream. I bought the lime curd because I found a wonderful imported jar from England. I hope the link works but I doubt it:

http://www.epicurious.com/recipes/food/views/coconut-key-lime-shee-cake?mbid=social_fac

[Yaelle]

Definitely try thst pretty lemon layer cake first!

But for amazing lemon flavor, the pound cake one is out of this world. One day give it a shot. The key to this recipe is that when you take the cake warm out of the oven, you spoon the glaze over the cake for a long time. You basically soak the cake in this glaze. Then when it’s cool, every slice is moist and popping with lemon flavor. It ends up having no connection to a dry pound cake.

[Aliska]

Yeah pound cakes can be dry. I never found the secret of the frozen Sarah Lee pound cakes. I used to buy them a lot and just love the buttery flavor and fine texture. Somewhere I read it is cornstarch but has to be more than that.

I'm going to procrastinate as usual I fear but I was thinking I could make the pound cake one in my bundt pan. It might take longer for the glaze to soak in though. I could poke it with something long, skinny and thin. A fork wouldn't work right and tear up the top of the cake.

My son used to beg me to make pound cakes. I used a cake mix which is no longer sold, and cut up some lemon peel as finely as I could, didn't have a lemon zester then. I had forgotten all about that.

[pugmama]

I also used to do this kind of thing when I did some catering. It was always popular.I seem to recall adding fresh herbs somewhere.

http://www.cooks.com/recipe/529fy8z2/tonys-fillet-steak-in-phyllo.html

[Jamestown1630]

Your link wasn’t working, but here it is; and it looks great:

http://www.epicurious.com/recipes/food/views/coconut-key-lime-sheet-cake

But on things ‘encrusted in pastry’, we have to part - I’ll eat anything that’s inside of puff pastry - it’s sort of like the ‘bacon’ of bread-y things ;-)

-JT

[miss marmelstein]

Yes, I think it’s OK to agree to agree, lol! BTW, I’ll update you about the cake after it’s served.

Another development: since I love calves liver, bacon & onions, my butcher told me today it’s no longer being sold. Too unpopular and they have to buy 50 pounds of it at once and just a small portion of it sells. It’s simply not worth it. I know a lot of folks don’t like it but it is nutritious and if prepared properly it can be delicious.

[miss marmelstein]

Aliska, there’s an Ina Garten recipe for pound cake that is very good. It makes two loaves. My husband makes it and while it’s not possible to recreate the Sarah Lee, it is damned good on its own. The frozen poundcake is one of my non-guilty pleasures!

[Liz]

Fabulous recipe......lime lovers like myself are rejoicing.

[Hiskid]

thanks for the suggestions. I have a vegetarian daughter, and we meat eaters struggle with coming up with something we will all enjoy.

[heartwood]

Looks like lemon curd on top of the frosting and between layers.

Lemon extract makes your cakes or cookies taste like you added lemon furniture polish. Never again.

I use lemon rind, lemon juice, buttermilk/yogurt/sour cream when I am making lemon desserts. There’s also citric acid powder so you can get the sour lemon effect without adding too much liquid.

It’s time to toss that lemon extract bottle taking up space in my cabinet - since it hasn’t been opened in years.

[miss marmelstein]

The photo in the lime green pan is what got me. I’ll let you know how it turns out. Pretty easy except I had to go out and actually buy cake flour.

[Liz]

Cake flour----not sure, but I think Nigella suggested
bit of cornstarch added to regular flour makes cake flour.

[miss marmelstein]

I think that’s right. Cake flour has cornstarch (I think the Brits call it corn flour which is Bird’s custard powder) that contributes to its soft crumb. First review in for this cake - 2 forks. The baker said the cake was too moist. Considering that you dump a whole bunch of coconut oil on top of it, I’m not surprised.

I’m doing a chocolate cake in case the lime-coconut bombs out.