02-16-2015, 13:12
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#1
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Quiet Professional
Join Date: Oct 2006
Location: Austin, TX
Posts: 162
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Valentine's Day meal
It's become a tradition in my household that I cook dinner on Valentine's Day.
This year I tried something a little out of the box: I butter poached bone-in top loin and accompanied it with Potatoes Romanoff, Caesar salad, Finca El Origen Malbec (2013) and chocolate covered strawberries.
First, clarify 3lbs of butter. Add 3 rough chopped shallots and some sprigs of thyme. Improvise a double boiler and bring the butter up to 140-150F. Immerse the steaks, 30min/inch of thickness. If the butter doesn't cover it, flip them halfway through.
I've got a pregnant wife (no undercooked meat), so I brought the steaks to ~140F then pulled them out and shook them off. Heat a cast iron skillet to medium-high, re-season the steaks with salt and pepper, then sear them in the skillet, 1 min on each side.
Profit.
Very, very tender and moist. Evenly cooked and was top five in best steaks I've ever had.
Highly recommended.
Start to finish, including the Romanoff was just shy of 3 hrs, but I don't cook well in parallel, so I take a bit longer. If you prepped everything beforehand (clarified the butter, measured ingredients, etc), fridge to plate under an hour is doable.
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letinsh is offline
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02-16-2015, 22:12
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#2
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Area Commander
Join Date: Oct 2007
Posts: 3,464
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They look AWESOME!! You basically sous vide them in butter, I gather from the recipe heart conditions are not an issue in your DNA. 
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Penn is offline
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02-16-2015, 22:23
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#3
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Area Commander
Join Date: Nov 2005
Location: Cochise Co., AZ
Posts: 6,199
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I agree with Chef F., it looks great. I'm just not sure I could get the wife to do all of that for just the two of us. 
Pat
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PSM is offline
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02-17-2015, 13:13
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#4
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Quiet Professional
Join Date: Oct 2006
Location: Austin, TX
Posts: 162
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Quote:
Originally Posted by Penn
They look AWESOME!! You basically sous vide them in butter, I gather from the recipe heart conditions are not an issue in your DNA. |
None that a good steak won't fix 
Quote:
Originally Posted by PSM
I agree with Chef F., it looks great. I'm just not sure I could get the wife to do all of that for just the two of us.
Pat |
I've learned that I really enjoy cooking sizable pieces of animal, so no trouble at all....Typically I only fix a few full meals a year (I'll grill/smoke quite a bit, but not the whole meal) so I don't mind going whole-hog, as they say.
I wanted to try Beef Wellington, but it seemed a bit ambitious ....maybe next year.
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"You may all go to Hell and I will go to Texas" -Davy Crockett
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letinsh is offline
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02-17-2015, 13:38
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#5
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Area Commander
Join Date: Oct 2007
Posts: 3,464
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Very easy!
You can order the Foie Mousse from http://www.dartagnan.com/ or make your own Liver Pate ( 1# liver-1qt of cream in a HS blender -White pepper & salt to taste) there might be a recipe in the GG thread for that pate. Bake at 350^F until firm-ish to the touch. Let cool before using
1.Sear the filet on all sides
2.when cool, Paint the Pate on the filet
3.Wrap in Puff pastry. ( local Bakery)
4. Paint the puff pastry with an egg wash.
Bake @ 375^F for 20 minutes, or until the puff pastry turns golden brown.
Last edited by Penn; 02-17-2015 at 16:22.
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Penn is offline
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02-17-2015, 13:48
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#6
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Guest
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Reservation: 30 seconds
Drive to restaurant: 20 minutes.
Be seated and order: 3 minutes
Enjoy wine, bread, salad, Imperial topped sea bass, chocolate creme brûlée, and coffee: 1 1/2 hours. 
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02-17-2015, 13:53
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#7
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Quiet Professional
Join Date: Dec 2006
Location: NOVA
Posts: 92
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Looking good
Didn't know you were a closet chef, bro. That's a good looking dinner, but the question remains... did she like it?
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cowboykpy is offline
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02-17-2015, 16:48
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#8
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Quiet Professional
Join Date: Oct 2006
Location: Austin, TX
Posts: 162
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Quote:
Originally Posted by Penn
Very easy!
You can order the Foie Mousse from http://www.dartagnan.com/ or make your own Liver Pate ( 1# liver-1qt of cream in a HS blender -White pepper & salt to taste) there might be a recipe in the GG thread for that pate. Bake at 350^F until firm-ish to the touch. Let cool before using
1.Sear the filet on all sides
2.when cool, Paint the Pate on the filet
3.Wrap in Puff pastry. ( local Bakery)
4. Paint the puff pastry with an egg wash.
Bake @ 375^F for 20 minutes, or until the puff pastry turns golden brown. |
Thanks for the pointers!
I read a bunch of horror stories of soggy puff pastry. Interestingly enough, after I made my decision, I was flipping through Pat LaFrieda's Meat and he suggests putting a round piece of tortilla on each flat side of the filet before wrapping it in puff pastry as a method of soaking up anything that leaks out...supposedly you can't even tell it's in there after you bake it.
Quote:
Originally Posted by WCH
Reservation: 30 seconds
Drive to restaurant: 20 minutes.
Be seated and order: 3 minutes
Enjoy wine, bread, salad, Imperial topped sea bass, chocolate creme brûlée, and coffee: 1 1/2 hours. |
$200 later....
Quote:
Originally Posted by cowboykpy
Didn't know you were a closet chef, bro. That's a good looking dinner, but the question remains... did she like it?
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Of course-fortunately she enjoys being a carnivore as much as I do
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"You may all go to Hell and I will go to Texas" -Davy Crockett
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letinsh is offline
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02-17-2015, 17:06
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#9
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Quiet Professional
Join Date: Nov 2011
Location: Location, Location
Posts: 4,070
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Quote:
Originally Posted by WCH
Reservation: 30 seconds
Drive to restaurant: 20 minutes.
Be seated and order: 3 minutes
Enjoy wine, bread, salad, Imperial topped sea bass, chocolate creme brûlée, and coffee: 1 1/2 hours. |
Bravo
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MR2 is offline
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02-17-2015, 17:08
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#10
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Area Commander
Join Date: Oct 2009
Location: Northeast Utah
Posts: 1,712
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All my wife wanted for Valentine's Day was some sausage - I was happy to oblige.
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