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?
 |
Of course-fortunately she enjoys being a carnivore as much as I do
