"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

BEEF CORNELL Recipe

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This recipe for BEEF CORNELL, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, April 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 two-pound beef tenderloin, cut Into 4 equal-size pieces
3 tablespoons butter
2 tablespoons Cognac
1/2 pound crab meat
Salt and pepper

ROUGH PUFF PASTRY
1 1/2 cups lightly packed flour, plus flour for dusting board
1/2 teaspoon salt
3/4 cup chilled butter
iced water
1 egg yolk

Mushroom sauce

Directions:
Directions:
Trim any fat off the meat. Salt and pepper the filets. Heat the butter in a heavy skillet and sear the meat for a minute on each side. Heat the Cognac and pour it over the meat. Ignite it. Shake the skillet until the flame -.- and if you’re not careful, the kitchen — disappears. Remove the meat from the skillet and chill for at least ˝ hour. Reserve any pan juices.
The filets must be cold before you wrap them in the pastry or the dough will get soft and sticky. In addition, the chilled meat will stay rare — the way you like it — while it bakes.

ROUGH PUFF PASTRY

Put the flour in a large bowl and stir in the salt. Cut the butter into chips about the size of almonds. Turn the chips over in the flour to coat them. With a large fork, stir in just enough iced water (no more than two-thirds of a cup) so the mixture can be gathered into a dough ball. The mixture will be lumpy. That’s OK. Place the dough on a lightly floured surface and knead it just enough to get it together. The butter pieces will still be showing. Don’t worry. Wrap in waxed paper and refrigerate for half an hour. Roll dough into a rectangle about 8 inches wide and 20 inches long. Fold it in thirds lengthwise, as you would fold some stationery before putting it in an envelope. Give it a quarter turn so seams are on the outside, and roll it out again. Fold it again the same way, and roll it out again. One more time — a total of three rollings and foldings.
Add flour to the surface and roiling pin as needed. The dough can get a little sticky. Wrap in waxed paper and refrigerate for an hour or more. The dough can be kept in the refrigerator for a day or so or can be wrapped in foil and frozen.
Roll out the pastry as thin as possible on a lightly floured board and cut it into four equal pieces, each just big enough to hold each filet. Place equal portions of the crab meat in the center of each piece and top with a filet. Form the dough around the meat, leaving a small hole in the bottom. Cut three slits across the top of the pastry to let steam escape. Place the meat pies on a baking sheet. Brush the pastry with the egg yolk thinned with a little water. Decorate tops with designs cut from any leftover pastry.
Bake in a preheated 450-degree oven until pastry is golden brown, about 20 minutes. Serve with the mushroom sauce.


Number Of Servings:
Number Of Servings:
4

 

 

 

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