brandy

Filet de Bœuf with Porcini-Green Peppercorn Sauce

/ Ren

Aged, grass-fed filet of beef tenderloin is salt-crusted in a blazing hot iron skillet then finished in a 550-degree oven to a perfect medium-rare.  Served with a classic demi-glace with shallots, porcini mushrooms, aged brandy and cracked green peppercorns, finished with a knob of double Devon cream butter..

Filet de Bœuf with Porcini-Green Peppercorn Sauce

For the Steaks

Aged tenderloin filets, cut 2-1/2 inch thick
Coarse sea salt

Blot filets dry, then lightly sprinkle coarse sea salt on all surfaces.  Wrap loosely in butcher’s paper and refrigerate 4 hours.

Unwrap filets, blot dry and allow to stand 30 minutes at room temperature.  Meanwhile, pre-heat an iron skillet over medium-high heat for 15 minutes and pre-heat your oven to 550 degrees.

Sprinkle a little coarse sea salt in the bottom of the skillet and carefully lay down the filets.  Sear without moving for 3 minutes, re-salt the pan and sear the other side for 3 minutes.

Transfer the pan with the filets to the hot oven and roast about 7-8 minutes for medium rare.  Transfer filets to a dish to rest while you prepare the sauce.

For the Sauce

1 shallot, minced
1/4 cup porcini mushrooms, brushed clean and thinly sliced
2 teaspoons butter
6 oz demi-glace
3 oz fine brandy, cognac, port or Madeira
1/2 tablespoon freshly-cracked dry green peppercorns
1 tablespoon double Devon cream butter, cold

Add 1 tablespoon butter to the hot pan that the steaks were cooked in.  Add shallots and mushrooms and saute 2 minutes. Carefully add the brandy off the heat, taking care not to set the neighborhood on fire.  Return to heat and reduce until only 1 tablespoon of liquid remains.

Add the peppercorns and demi-glace and bring to a boil.  Remove sauce from the heat and whisk in double Devon cream butter.

Plate steaks and sauce and serve immediately with grilled asparagus and new potatoes, perhaps.

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Fig Jam with Vanilla and Brandy

/ Ren

Turkish figs, brandy, vanilla bean, fresh lemon and wildflower honey..

Fig Jam with Vanilla and Brandy

Makes 1 Pint

1 pound figs, stemmed and quartered (mission figs will produce a darker colored jam than Turkish figs)
4 oz brandy
1/4 cup raw wildflower honey
juice from 1/2 lemon
1 vanilla bean, split and scraped

Combine all ingredients except honey in a stainless steel pot.  Allow to macerate on the counter for 1 hour, then slowly bring to a boil over medium-low heat.  Partially cover and boil gently, stirring often until figs are tender, about 40 minutes.  Remove from heat.

Add honey and a pinch of salt and mash all together with a flat-bottomed potato masher.  Taste and adjust flavor with lemon and/or honey if you think it needs it  (I prefer mine slightly more tart than sweet).

Allow to cool to room temperature before transferring to the refrigerator for up to 1 month.

To keep for up to 1 year, transfer jam to a glass jar leaving at least 1/2 inch headroom, then seal and process in a boiling water bath for 10 minutes.

Lobster Bisque

/ Ren

Maine lobster, cream, dry sherry, aromatic herbs and vegetables and shaved black truffles.  A classic..

Lobster Bisque

Lobster Bisque

Serves 2

2 shell-on Maine or Canadian lobster tails, as fresh as possible
1 1/2 cups court-bouillon or fish stock
4 oz fresh cream
1 oz brandy
2 oz dry sherry
1 tablespoon fresh tarragon
1 tablespoon fresh thyme
1/4 fresh lemon, cut into wedges
1 carrot, diced
2 stalks celery, diced
1/2 yellow onion, diced
1 sweet bulb onion, split and thinly-sliced
1 tablespoon fresh parsley
1 Roma tomato, diced
2 cloves garlic, peeled and quartered
1 tablespoon half-sharp paprika
2 tablespoons tomato paste
8-10 smoked black peppercorns
1 bay leaf
butter

Sauté celery, onions, carrots, tomatoes, herbs and lobster shells in a tablespoon of butter over medium-low heat until vegetables are tender and the shells have turned bright red in color.

Add sherry and brandy and simmer until most of the liquid has evaporated, then add court-bouillon, lemon, pepper and paprika, reduce heat and simmer 1 hour.

Run a wooden skewer lengthwise through each lobster tail, then lower into the liquid and gently poach for 2 minutes.  Remove lobster from pan and allow to cool enough to handle.

Pour stock through a fine strainer into a clean saucepan, pressing on and discarding the solids.  Whisk in tomato paste and simmer until reduced by about 1/3 in volume.

Heat butter in a heavy skillet over medium-low heat, and cook sweet onions until translucent.  Add chopped parsley, lobster medallions and any remaining pieces of lobster meat and gently poach until the lobster is just done.

Whisk the cream into the bisque, then finish with 2 tablespoons of the onion, butter and parsley mixture.

To serve, ladle bisque into a shallow bowl and arrange butter-drenched lobster medallions and pieces on top. Season lightly with freshly-ground black pepper and Maldon sea salt and garnish with fresh tarragon, thinly-shaved black truffles and bits of edible flowers.