Beef Vino Puff Food

BIG BEEF IN RED WINE PIE

Steps:

• If you have time, place the beef in a large bowl with the herbs and star anis and season well with pepper. Pour over all the wine, cover with cling film and chill for up to 24 hrs. The next day sit a colander over another bowl and drain the beef well. Pick out the herbs and star anis and set aside. If you don't have time just start with all the ingredients prepared and ready to cook.
• Heat oven to 170C/150C fan/gas 3 - 4. Heat a drizzle of oil in a large casserole until very hot then brown the meat well in batches. For each batch, heat more oil and brown for around 10 mins before transferring to a plate and repeating the process. When all the meat is done add the vegetables and cook for 5 mins until starting to colour then add the herbs and star anis and cook for a minute more.
• Sprinkle sugar over the vegetables, then scatter over the flour and stir together. Cook for a few minutes until starting to brown, stir in the tomato purée then pour over the wine, scraping the bottom of the pan with your spoon. Tip in the beef and any juices then crumble in the stock cubes. Pour over just enough boiling water from the kettle to cover the meat and vegetables. Season with salt and pepper and bring everything to the boil, stir well, cover and place in the oven for 2 1/2 hrs until the meat is really tender. This can be done up to 3 days in advance and chilled until ready to make the pie or frozen for up to 3 months.
• To make the pie heat oven to 200C/180C fan/ gas 6. Tip the filling into a 2-litre pie or baking dish. Roll the pastry out on a lightly floured surface to fit the pie dish with a slight overhang and drape over the dish. Crimp the edges if you are able to and poke a couple of little steam holes in the middle. Brush the pastry with the beaten egg and sprinkle with flaky sea salt. Bake for 30 mins until golden brown. This is goes well with mash and buttered green beans.

BEEF VINO PUFF

Steps:

• Preheat oven's broiler and set the oven rack about 6 inches from the heat source.
• Place beef tenderloin filets in a broiler pan and broil until slightly browned but still very rare, about 2 minutes per side. Remove the filets and set aside to rest; reduce heat to 375 degrees F (190 degrees C).
• Heat olive oil in a skillet over medium heat and cook and stir shallot and garlic until the shallot is translucent, about 5 minutes.
• Pour in Pinot Noir, bring to a boil, and cook until sauce is reduced by half, about 10 minutes, stirring often. Stir in garlic salt and Italian seasoning. Reduce heat to low.
• Slowly stir cream cheese into the sauce until you get a creamy purple sauce. Remove the sauce from the heat.
• Place puff pastry sheets on a work surface and cut each sheet in half crosswise.
• Spoon a generous amount of sauce onto a puff pastry sheet half, and center a tenderloin filet onto the sauce.
• Fold the puff pastry sheet over the steak and sauce, and press the edges all the way around to seal. Repeat with remaining steaks. Place the pastry-covered steaks onto a baking sheet.
• Whisk the egg white and water in a bowl and brush the mixture over the tops of the pastry.
• Bake in the oven until the pastry is browned and puffed and the steaks are the desired degree of doneness, about 25 minutes. An instant-read meat thermometer inserted into the center of the meat should read at least 145 degrees F (65 degrees C).

BEEF TENDERLOIN "EN CROUTE"

Steps:

• Pre-heat your gas or electric oven to 450 F (230C). Place the beef tenderloin in your roasting tray, dot with butter.
• Place the beef in the oven for about 10 minutes, until half-cooked.
• Remove the tenderloin from the oven, season with salt & pepper and leave to rest until lukewarm. Make sure you save all the delicious caramelized juices from the roasting tray!
• Coat the tenderloin with the foie gras mousse.
• Roll out the puff pastry, and place it on the lightly-oiled baking tray.
• Gently place the tenderloin on the puff pastry, and wrap it up. Avoid pinching the meat.
• Cut off the excess pastry and use it to decorate to your liking. Smear the egg yolk over the wrap.
• Place the wrap in your oven at 440F (220C) for 15 minutes.
• Serve with your favorite side dish, enjoy!

CURRIED BEEF PUFFS

Steps:

• 1. Sauté onion in oil. Add curry powder. Then add ground beef.
• 2. Add soy sauce or salt when beef is almost done.
• 3. Let cool.
• 4. Cut pastry sheets into 9 squares. Fill each square with curried beef. Fold the square into a triangle.
• 5. Put triangles on pan and brush the top of each with a beaten egg (to give it a nice yellow color).
• 6. Bake at 400°F for 30 minutes.
• 7. Serve immediately.

BEEF VINO PUFF

Steps:

• Preheat oven's broiler and set the oven rack about 6 inches from the heat source.
• Place beef tenderloin filets in a broiler pan and broil until slightly browned but still very rare, about 2 minutes per side. Remove the filets and set aside to rest; reduce heat to 375 degrees F (190 degrees C).
• Heat olive oil in a skillet over medium heat and cook and stir shallot and garlic until the shallot is translucent, about 5 minutes.
• Pour in Pinot Noir, bring to a boil, and cook until sauce is reduced by half, about 10 minutes, stirring often. Stir in garlic salt and Italian seasoning. Reduce heat to low.
• Slowly stir cream cheese into the sauce until you get a creamy purple sauce. Remove the sauce from the heat.
• Place puff pastry sheets on a work surface and cut each sheet in half crosswise.
• Spoon a generous amount of sauce onto a puff pastry sheet half, and center a tenderloin filet onto the sauce.
• Fold the puff pastry sheet over the steak and sauce, and press the edges all the way around to seal. Repeat with remaining steaks. Place the pastry-covered steaks onto a baking sheet.
• Whisk the egg white and water in a bowl and brush the mixture over the tops of the pastry.
• Bake in the oven until the pastry is browned and puffed and the steaks are the desired degree of doneness, about 25 minutes. An instant-read meat thermometer inserted into the center of the meat should read at least 145 degrees F (65 degrees C).