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

[miss marmelstein]

I remember this! And everyone wanted to know what tea sugar is.

I’m wondering if I should buy her new book (I own them all) which is autographed.

[Liz]

LOL....that’s tsp sugar, everybody.

Nigella snapped right back after that horrendous divorce from a wife-beater who accused her of using drugs.

Food is a mood-changer par excellence.

Glad she’s back doing what she likes best.

Get the book...but I doubt this will be her last book.

[miss marmelstein]

I hope they show her new show. Nigellissimma seems to have about 4 episodes! That’s British tv for you.

[Liz]

Maybe four episodes was her choice? I don't know.

We're used to seeing American chefs cooking complete meals
week after week on the same set. I guess we're spoiled.

(Nigellisima----she altered her name after she became enamored w/ Italy and Italian culture.)

[miss marmelstein]

Her name is a long-standing consequence of Brits, particularly the Scots, turning male names into female names - Thomasina, Nigella, etc. It may have been her choice but the Brits generally have much shorter seasons than ours.

[Liz]

Nigella certainly is a memorable name.......came from her father——Nigel——an aunt’s suggestion when she was born.

[miss marmelstein]

Well, it’s served her well. Her father was chancellor of the exchequer under Thatcher and she’s a descendent of the famous Lyons Tea fortune. Dutch Jews, I believe. A very beautiful woman, charming and a great writer as well.

BTW, I just bought a book by Jennifer Paterson, one of the Fat Ladies. An excellent book of recipes according to the Catholic calendar. Charming and with her trademark humor.

[Liz]

Nigella’s gorgeous-—has that Elizabeth Taylor coloring-—pale skin and dark hair. Very captivating person-—I love the way Brits speak-—all the little colloquialisms they use.

[miss marmelstein]

She’s drop-dead gorgeous! That’s why I was annoyed that Nigellissimma only had one photo. I love when she calls crushed graham crackers ‘golden rubble’ or refuses to ‘fiddle’ with food or ice cream is ‘judderingly cold’. She has her own personal vocabulary. She has a degree from Oxford in Medieval languages! As a fan of medieval history, I can tell you, not that easy!

[Liz]

I loved it when she said she got a “frisson of sugary delight” from eating one of her dessert recipes.

After bubbling soup awhile, she announced it was ready and that, “sweet succor was to hand.”

BTW, there’s a great pic of her in a stylish black pants suit in the PR for her new cookbook....Brit papers carried it.

[trisham]

Beautiful.

[Liz]

Here/s what to do w/ those red, ripe strawberries now gracing produce
shelves. Recipe is from Paris-trained David Lebovitz’s book, "The Perfect
Scoop." Could not be easier---creamy, slightly tangy, sweet strawberry ice
cream. For soft ice cream, eat right away, or harden in freezer.

Strawberry-Sour Cream Ice Cream

METHOD Toss lb sliced red, ripe strawberries, 3/4 c sugar, tbl
optional vodka or kirsch. Stir/dissolve sugar, coat strawberries.
Steep at room temp an hour, stir occa.

FINAL Proc/pulse strawberries/liquid, cup ea sour cream, h/cream, 1/2 tea
l/juice almost smooth, slightly chunky. Refridge an hour. Freeze in machine
according to mfg.

[Liz]

Nice appy for Easater.

SALMON ROLLUPS--Cover w/ cream cheese then rollup thin smoked salmon slices. Cut inch thick slices.

SERVE on small toasted bread wedge; add a dill sprig and a lemon triangle.