Momofuku where he expresses quite articulately that Hudson Valley is a truly respectable farm for ducks. His book is just great!! I want to eat at his Noodle Bar if I ever go back to NYC...
On foie gras, I always wondered why restaurants named their menu items specifically with the Hudson Valley name. Now I know.
Hereford Beef, so I read about them, and I've been enjoying several of their different cuts. For this recipe, I had a 7 ounce filet mignon steak which cost less than a meal from Firehouse Subs! (I know The Fresh Market sale days). I used kitchen twine to tie around the beef to help keep its shape while cooking.
- 1 Filet mignon steak (about 7 ounces)
- 1 Sheet of puff pastry
- Handfull of porcini mushrooms (about 3-4 ounces)
- Small amount of pate
- Splash of wine or stock (about 1 half cup)
- 1 Tablespoon of oil
- Sesason the filet with some course kosher salt and freahly ground pepper. Garlic would also be great.
- Lay out the puff pastry to thaw. When it's easy to unroll, do so gently so that it doesn't tear. Let it continue to thaw about 30 more minutes.
- Soak the porcini mushrooms about 30 minutes in warm water.
- Remove the pate from the packaging by opening, run a knife around the edges, then gently squeeze while inverted. Have a plate ready for it to land.
- Drain the porcini mushrooms when they're rehydrated.
- Saute them in a tablespoon of oil or butter to warm up. Add a splash of wine or stock and heat until evaporated.
- Trim the puff pastry as shown above. Lay 2 slices of pate onto the center, then top with some porcini mushrooms.
- Heat a cast iron skillet until hot. Spray some oil on it - away from the heat. Top with the filet when hot. Brown all sides about 2 mintues each.
- Place the beef onto the mushrooms and remove the twine. Bring up all sides of the puff pastry and make sure the edges are sealed. Flip over and place onto a pan. Brush with eggwash (1 beaten egg and 1 tablespoon of water.)
- Bake in the oven at 400 degrees for 20 minutes until the pastry is golden and the beef is medium rare. Remember to let it rest for 15 minutes before cutting, so that the juices rest and don't run all over that good pastry.