Phyllo Wrapped Fillets with Cheese and Mushrooms

/home/wpcom/public_html/wp-content/blogs.dir/24f/19765641/files/2014/12/img_0504.jpg
This one is from Fine Cooking. It is quite a bit of work, but worth the effort for a special meal.

Ingredients:
1 lb. fresh white button or cremini mushrooms, cleaned
2 medium shallots
1 clove garlic, cut in half
2 TBSP unsalted butter
1 TBSP olive oil
1/4 c chopped fresh flat-leaf parsley
Salt and pepper
6 filets mignons, 6 oz. each and about 1-3/4 inches thick
Salt
1 TBSP unsalted butter
1 cakes peppercorn Boursin cheese
1 package phyllo dough, thawed in the refrigerator overnight
1/2 c unsalted butter, melted; more if needed
1/4 c thinly sliced fresh chives

Put the mushrooms, shallots and garlic in a food processor and pulse until finely chopped but not puréed; scrape the bowl as needed. Transfer the chopped mushrooms to the center of a clean dishtowel.

Heat the butter and oil in a 10-inch skillet or sauté pan over medium heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms are very soft and fragrant and the liquid has evaporated, 5 – 8 minutes. Add the parsley; season with 1/2 tsp salt and pepper to taste.

Season the filets mignons generously on all sides with salt. Heat the butter in a 10-inch skillet or sauté pan over medium-high heat until very hot and sizzling. Sear the fillets on sides. Transfer to a plate lined with paper towels. Cover and refrigerate for at least 1 hour.

Remove at least 24 sheets of phyllo from the package and cut to size that will wrap around the beef. Cover them with -plastic wrap and a damp dishtowel while you work to keep them from drying out.

Lay a single phyllo sheet on a clean, dry surface. With a pastry brush, lightly paint an even coat of the melted butter over the entire surface of the square. Sprinkle with about 1/2 tsp. of the chives. Set a second sheet over the first. Brush butter over it as well and sprinkle with another 1/2 tsp. chives.
Make four layers, omitting the chives from the last layer. Blot one filet dry with a paper towel, set it in the center and sprinkle it with salt. Spread about 2 TBSP of the Boursin on the filet and top that with 2 generous TBSP of the mushroom filling. Fold the phyllo over the fillet to make a package and place on parchment lined baking pan. Repeat with the remaining fillets. Don’t worry if you tear the phyllo it’s very forgiving. Keep in the fridge until ready to bake.

Take them out of the refrigerator about 20 minutes before you’re ready to bake them.

Position an oven rack in the lower third of the oven and heat the oven to 400°F.

Bake them for 17 – 22 min rotating the baking sheet after 10 minutes to ensure evening browning, until an instant-read thermometer inserted through the side of each packet and into the center of the filet reads 130°F for medium rare.

Serves 6.

/home/wpcom/public_html/wp-content/blogs.dir/24f/19765641/files/2014/12/img_0499.jpg

/home/wpcom/public_html/wp-content/blogs.dir/24f/19765641/files/2014/12/img_0491.jpg

Apple Galette

/home/wpcom/public_html/wp-content/blogs.dir/24f/19765641/files/2014/12/img_0477.jpg
This is from Bon Appetit. It’s a quick and easy dessert that looks impressive and tastes heavenly.

Ingredients:
1/4 c salted butter
1 vanilla bean, split lengthwise
All-purpose flour (for dusting)
1 pound baking apples, scrubbed, sliced 1/8″ thick
3 TBSP dark muscovado or dark brown sugar
1 egg
1 TBSP granulated sugar

Tart Dough:
1 TBSP sugar
1/2 tsp salt
1 c flour
6 TBSP chilled unsalted butter, cut into pieces
1 egg, beaten to blend

Pulse sugar, salt, and 1 c flour in a food processor. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining. Drizzle egg over butter mixture and pulse a couple times until dough just comes together.

Turn out dough onto a lightly floured surface and knead until smooth (a few dry spots are okay). Form dough into a disk. Wrap in plastic and chill until firm, at least 2 hours.

For the galette:
Place a rack in middle of oven and preheat to 375°.

Place butter in a small saucepan and scrape in vanilla seeds; add pod. Cook over medium heat, stirring often, until butter foams, then browns (be careful not to burn), 5-8 minutes. Remove pan from heat and remove pod.

Roll out dough on a lightly floured surface into a rough 14×10″ rectangle about 1/8″ thick.

Transfer to a parchment-lined baking sheet. Arrange apples on top, overlapping and leaving a 1 1/2″ border.

Brush apples with brown butter and sprinkle with muscovado sugar. Lift edges of dough over apples, tucking and overlapping as needed to keep rectangular shape.

Beat egg with 1 tsp water in a small bowl and brush crust with egg wash. Sprinkle with granulated sugar and bake, rotating once, until apples are soft and juicy and crust is golden brown, 40-50 minutes. Let cool slightly on baking sheet before slicing.

Serve with whipped cream.

Serves 6 – 8.

/home/wpcom/public_html/wp-content/blogs.dir/24f/19765641/files/2014/12/img_0475.jpg