- 1 teaspoon [5 mL] peanut oil
- 4 approximately 3/4-inch [2-cm] thick tenderloin beef slices or club steaks
- 1 teaspoon [5 mL] salt
- 1 tablespoon [15 mL] gray pepper
- 1 tablespoon [15 mL] freshly chopped chives
1 1/2 teaspoons [7.5 mL] dried
- 1/4 cup [60 g] butter
- 2 tablespoons [30 mL] Madeira wine
- 1 pound [454 g] puff pastry dough
- 8 ounces [227 g] liver pate
- 1 egg yolk
- 2 teaspoons [10 mL] water
- 1 cup [250 mL] hot Madeira wine sauce, to serve
Brown or Spanish Sauce
- 1/2 cup [125 mL] peanut oil
- 1 medium onion, minced
- 1 medium carrot, finely minced
- 2 ounces [56 g] finely chopped lean veal
- 2 ounces [56 g] finely chopped lean ham
- 4 parsley sprigs, chopped
- 3/4 cup [105 g] flour
- 10 cups [2.5 L] beef broth [homemade or canned]
- 2 tablespoons [30 mL] mushrooms scraps
- 2 cloves
- 2 bay leaves
- 2 cups [500 mL] white wine
- 1/2 teaspoon [2.5 L] salt [more if desired]
- 1/2 teaspoon [2.5 L] gray pepper [more if desired]
Easy Demi-Glaze Sauce
- 3 cups [750 mL] brown or Spanish sauce
- 5 cups [1.25 L] beef broth or consomme
- 2 tablespoons [30 mL] mushroom scraps
- 5 tablespoons [75 mL] Madeira wine
Madeira Wine Sauce
- 2 1/2 cups [625 mL] lean brown cooking juices
- 3/4 cup [190 mL] Madeira wine
- 2 cups [500 mL] easy demi-glaze sauce
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- Prepare brown or Spanish and easy demi-glaze sauces.
- Lay tenderloin or club steaks onto a working surface.
- Evenly sprinkle steaks with salt, gray pepper and freshly chopped or dried chives; set aside.
- Into a large enough to hold steaks side-by-side, melt butter over medium heat.
- When no longer foamy, brown steaks for 1 minute on each side.
- Pour Madeira wine all over steaks, and flambe.
- Remove frypan from heat; leave steaks to wait for 1 minute.
- Then using a slotted spoon, transfer steaks onto a plate.
- Leave steaks to cool, then refrigerate steaks for 30 minutes.
- Then, lightly grease a baking sheet with sides with peanut oil and preheat oven to 200°C [400°F].
- Remove steaks from refrigerator; arrange steaks well apart onto baking sheet.
- Using a knife, evenly spread liver pate over each steak; set aside.
- Divide puff pastry dough into 4 equal parts.
- Roll each part into a rectangle, and little larger than enough to wrap top and sides of each steak.
- Delicately lift one piece of dough; top each steak with a piece of dough.
- Neatly fold sides of dough underneath each steak; cut excess dough.
- Cut tiny leaves into ramaining dough; decorate steaks with leaves of dough.
- Cut an 'X' into the center of dough on top of each steak.
- Lightly beat together egg yolk and water.
- Brush dough with mixture.
- Transfer baking sheet onto middle rack of preheated oven.
- Bake into preheated oven until golden, for 20 to 25 minutes.
- Remove from oven; transfer steaks onto warm individual plates.
- Pour hot Madeira wine sauce into a sauceboat and serve, along with steaks.
Brown or Spanish Sauce
- Into a heavy medium-size casserole, heat peanut oil over medium heat.
- Stirring from time to time, cook together minced onion and carrot, finely chopped veal and ham and chopped parsley uncovered into hot oil to soften vegetables.
- Sprinkle all over with flour; well mix using a wooden spoon.
- Cook over low heat stirring from to time to time for 12 to 15 minutes, until floured is just colored.
- Stirring, slow pour in beef broth.
- Stir over medium heat, until boiling.
- Mix in mushrooms scraps and lower heat to really low heat.
- Mix in cloves, bay leaves, white wine, salt and gray pepper.
- Leave sauce to simmer really slowly for 1 hour, stirring from time to time.
- Using a slotted spoon, remove and throw away floating scum and fat.
- Strain sauce into a bowl, through a strainer already lined with quite a few layers cottoncheese cloth.
- Using the back of a spoon, press vegetables through strainer to recuperate as much as possible of the juices.
- Rinse cooking casserole before pouring in strained sauce.
- Bring sauce to a boil over medium heat.
- Lower heat and leave sauce to simmer slowly removing floating fat using a metal spoon.
- When all fat has been removed, sauce should be translucent.
- Taste sauce adding more salt and/or gray pepper if desired.
- Reserve.
Easy Demi-Glaze Sauce
- Pour brown or Spanish sauce and beef broth or consomme into a large casserole; add mushroom scraps.
- Bring mixture to a boil over medium heat.
- Lower heat and leave sauce to simmer slowly for 30 minutes, until reduced to 1/3rd of its volume.
- Stir in Madeira wine before straining sauce through a small sieve already lined with cottoncheese cloth, into a clean bowl.
- Sauce is now ready to be used.
Madeira Wine Sauce
- Bring lean brown cooking juices to a boil into a medium casserole.
- Lower heat; leave juices to boil slowly until reduced to 1/4th of its volume.
- Remove from heat and pour mixture into a small bowl.
- Leave to cool completely, until of jelly consistency.
- Into a medium casserole, mix together Madeira wine and 1 tablespoon [15 mL] of jelly.
- Reserve remaining jelly refrigerated for another use, sealed into a glass jar.
- Bring liquid to a hard boil over medium heat.
- Leave to boil for approximately 15 minutes, until reduced by half.
- Lower heat before mixing in demi-glaze sauce.
- Heat sauce until really hot, for approximately 2 minutes, before serving.
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