Fillet of Beef Stuffed with Mushrooms

Ingredients

1 whole piece of fillet of beef, preferably the middle part (about 2 lb)
1 cup dry white wine
1/2 cup butter or oil
1 small glass brandy
1 bay leaf
1 pinch thyme (optional)
salt
1 medium onion, thinly sliced
10 oz fresh mushrooms, or 1-1/2 tablespoons dried mushrooms, soaked in water, squeezed dry and sliced
mushrooms and parsley to garnish

Method

  1. Put the beef in a bowl, add the white wine, and leave to marinate overnight.
  2. Melt in a pan half the butter, add the brandy, bay leaf, thyme, and salt to taste.
  3. Add the onion and cook slowly until golden.
  4. Add the mushrooms and continue cooking until done. Set aside.
  5. Drain the beef, reserving the marinade, and make an incision along the narrow side with a sharp knife.
  6. Stuff with the mushroom mixture, seal the two ends with 2 pieces of meat from the inside of the fillet, and tie the meat with string to keep the stuffing inside.
  7. Brown the fillet on all sides over high heat in the remaining butter or oil, baste it with some of the marinade, cover the pan, lower the heat, and continue cooking for about 40 minutes — or less, according to taste.
  8. Alternatively the fillet may be cooked in the oven. Baste with the cooking juices from time to time.
  9. Serve the steak sliced, with the cooking juices, and garnish with whole mushrooms sauteed in butter, and parsley.

Makes 4 to 6 servings.

Source: The Cook’s Book


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Crepes Suzette

Ingredients

1 cup sifted all-purpose flour
3 tbsp sugar
4 eggs
1 cup milk
1/2 cup water
Brandy

Orange Sauce

12 sugar cubes
2 oranges
1/2 cup butter
2/3 cup sifted confectioners’ sugar
2 tsp. grated orange rind
1 cup orange juice
2 tsp lemon juice
1/4 cup Grand Marnier or orange Curacao liqueur

Method

  1. Make the sauce. Rub the sugar cubes over the orange skins until each cube is yellow. Set aside.
  2. Melt the butter in a small saucepan over low heat and stir in the confectioners’ sugar until blended, using a wooden spoon.
  3. Stir in the rind, orange juice and lemon juice. Add the sugar cubes, then cook over very low heat, pressing with the back of the spoon until dissolved.
  4. Add the Grand Marnier liqueur and cook until syrupy, stirring constantly. This makes 2 cups of sauce.
  5. Sift the flour and sugar together.
  6. Beat the eggs in a medium-sized mixing bowl with an electric mixer at medium speed for 5 minutes or until thick.
  7. Add the flour mixture gradually, beating constantly until smooth.
  8. Add the milk, water and 2 tablespoons of brandy gradually and stir until the batter is smooth. Let stand for 30 minutes before using.
  9. Place a crepe or omelet pan over medium heat, then brush with oil.
  10. Lift pan from heat and pour the batter on the side in a very thin layer.
  11. Swirl the pan so the batter completely covers the bottom thinly. Return to heat and cook until set and edge is dry.
  12. Slide a spatula under the edge of crepe to loosen.
  13. Lift carefully with a spatula and turn over gently, then cook just for several seconds.
  14. Remove from heat, then shake pan to loosen and slide out onto oiled paper. Continue to cook crepes until all the batter is used.
  15. Use butter to grease the pan. Turn very carefully as the crepes are delicate. Grease the pan with additional butter as needed. Crepes may be kept warm in a 250°F oven until ready to serve.
  16. Fold crepes into quarters and place in hot Orange Sauce in a chafing dish or heated serving dish. Drizzle with 1/2 cup of heated brandy and ignite. Serve the crepes flaming.

Makes 24 crepes.

Source: The Creative Cooking Course


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Caramelized Pears with Brandy

Ingredients

2 tablespoons lemon juice
6 under-ripe pears, peeled
finely grated rind of 1 lemon
a blade of mace or 1/2 teaspoon nutmeg
1 teaspoon ground cinnamon
5 oz granulated sugar
1-2 tablespoons brandy or few drops of brandy flavouring
1 tablespoon arrowroot
2 tablespoons water
whipping cream, to serve

Method

  1. Sprinkle the lemon juice over the peeled pears, then stand them in a large saucepan.
  2. Pour in sufficient water to make a depth of 1 inch in the pan. Add the grated lemon rind, mace and ground cinnamon.
  3. Cover and bring to the boil, then reduce the heat and simmer for 20 minutes.
  4. Put the sugar in a heavy-based saucepan and allow to caramelize to a light golden colour over a low heat. Remove the saucepan from the heat and cool slightly.
  5. Remove the pears carefully with a perforated spoon and reserve them. Pour the cooking liquid from the pears on to the caramel in the saucepan. Using a wooden spoon, loosen the caramel and dissolve it over a gentle heat.
  6. Place the pears in the caramel liquid and add the brandy. Bring to the boil, then reduce the heat. Cover the pan and cook for a further 10 minutes.
  7. Remove the pears with a perforated spoon and place them on a serving dish.
  8. Blend the arrowroot with the water, then add to the caramel liquid. Bring to the boil, stirring all the time. Simmer for 2 minutes, then pour over the pears and serve at once with whipped cream.

Makes 6 servings.

Source: The Encyclopedia if Creative Cooking


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Broccoli Nicoise

Ingredients

2-3 lb broccoli
oil
1 onion, thinly sliced
4 oz black olives, pitted and sliced
8 anchovy fillets, desalted by soaking in a little milk
3 oz Gruyere cheese, grated
salt and pepper
1 cup good red wine, preferably Burgundy type

Method

  1. Wash the broccoli and cut into flowerets.
  2. Put 1/4 of the broccoli in a flameproof casserole (preferably earthenware) with 1 tablespoon oil, 1/2 the onion, a few slices of olive, and a few pieces of anchovy.
  3. Add another laver of broccoli to the casserole and sprinkle generously with 1/2 the grated cheese.
  4. Add another tablespoon oil and salt and pepper to taste.
  5. Repeat layers once more, then pour over the wine.
  6. Cover, and cook very slowly on top of the stove or in a moderate oven (350°F) for 1 hour, or until the broccoli is tender and has absorbed most of the cooking juices. Serve in the cooking dish.

Makes 4 servings.

Source: The Cook’s Book


Today’s Comic

Hake and Clams with Salsa Verde

Ingredients

4 hake steaks, about 3/4-inch thick
1/2 cup flour for dusting, plus 2 tablespoons
4 tablespoons olive oil
1 tablespoon lemon juice
1 small onion, finely chopped
4 garlic cloves, crushed
2/3 cup fish stock
2/3 cup white wine
6 tablespoons chopped fresh parsley
3 ounces frozen petits pois
16 fresh clams
salt and ground black pepper

Method

  1. Preheat the oven to 350°F.
  2. Season the fish with salt and pepper, then dust both sides with flour.
  3. Heat 2 tablespoons of the oil in a large saute pan, add the fish and fry for about 1 minute on each side. Transfer to an ovenproof dish and sprinkle with lemon juice.
  4. Clean the pan, then heat the remaining oil. Add the onion and garlic and cook until soft. Stir in
    2 tablespoons flour and cook for about 1 minute. Gradually add the stock and wine, stirring until thickened and smooth. Add 5 tablespoons of the parsley and the petits pois and season with salt and pepper.

  5. Pour the sauce over the fish and bake in the oven for 15-20 minutes, adding the clams to the dish 3-4 minutes before the end of the cooking time.
  6. Discard any clams that do not open, then sprinkle with the remaining parsley before serving.

Makes 4 servings.

Source: Healthy Mediterranean Cookbook


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