Emeril's Recipes for Meat 'n' Potatoes and Pie

Oct. 7, 2005 — -- In the spirit of "Good Morning America's" trip to the U.K., Emeril Lagasse demonstrated how to cook individual beef Wellingtons with perigroudine sauce and mushroom duxelles as well as stilton potato gratin and lemon meringue pie. These recipes are from Emeril's new book, "Emeril's Delmonico: A New Orleans Restaurant with a Past."

You can find both recipes below. To print the recipes, scroll to the bottom of the page and click the "Print This Article" icon. (All recipes courtesy of Emeril Lagasse, Emeril's Delmonico @2005)
 

Individual Beef Wellingtons w/ Perigourdine Sauce

Ingredients:
Four 6 oz. thickly cut filet mignons
1 tsp. salt
½ tsp. freshly ground black pepper
1 tbsp. olive oil
one-half 17 ¼ oz. package puff pastry (1 sheet), thawed
1 recipe Mushroom Duxelles (recipe follows)
four 1 oz. slices store-bought country style pork or goose liver pate
1 large egg beaten with 2 teaspoons water
1 recipe Perigourdine Sauce (recipe follows)

Directions:
1.   Preheat the oven to 425°. Line a baking sheet with parchment paper and set aside.
2.   Season both sides of each filet with ¼ teaspoon of the salt and 1/8 teaspoon of the pepper. Heat the oil in a large heavy skillet over medium-high heat. Add the filets and sear for 1 minute on each side for medium-rare. Transfer to a plate to cool completely.
3.   Roll out the puff pastry on a lightly-floured surface to a 14-inch square, and cut into four 7-inch squares.
4.   Spread one-quarter of the mushroom duxelles on top of each filet and top with 1 slice of the pate, pressing to flatten. Place 1 filet (pate side down) in the center of a puff pastry square. Using a pastry brush or your finger, paint the inside edges of the pastry with egg wash. Fold the pastry over the filet as though wrapping a package and press the edges to seal. Place the packages seam side down on the prepared baking sheet. Brush the egg wash over the tops and sides of each package and bake until the pastry is golden brown and an instant-read thermometer registers 140° for medium-rare, about 20 minutes.
5.   Remove from the oven and let rest for 10 minutes before serving.
6.   Spoon the sauce into the center of 4 large plates and arrange the beef Wellingtons on the sauce. Accompany with the vegetable of choice.
 

Perigourdine Sauce

Ingredients:
2 cups reduced veal stock
1 tbsp. unsalted butter
1 fresh black truffle, approximately 1-inch in diameter, washed, peeled, very thinly sliced; 1 canned truffle, very thinly sliced; or 2 tbsp. truffle peelings
4 oz. cold fresh goose or duck liver, cut into ½-inch cubes
½ tsp. salt
1/8 tsp. ground white pepper
½ cup dry Madeira wine

Directions:
1.   Place the veal stock in a small sauce pan and warm gently over medium heat. Set aside.
2.   Melt the butter in a medium sauté pan over medium heat. Add the truffle slices to the pan and gently cook for 1 minute. Add the liver, salt and pepper; swirl the pan, and cook for 45 seconds. Add the Madeira, increasing the heat to medium-high and stirring to deglaze the pan, and cook for 2 minutes to slightly reduce the volume. Add the veal stock, stirring well to incorporate, and cook over low heat until warmed through, 30 seconds.
 

Mushroom Duxelles

Ingredients:
1 tbsp. unsalted butter
2 tbsp. minced shallots
½ tsp. minced garlic
10 oz. button mushrooms, wiped clean, stemmed and finely chopped
¼ tsp. salt
1/8 tsp. ground white pepper
2 ½ tbsp. dry white wine

Directions:
1.   Melt the butter in a medium skillet over medium-high heat. Add the shallots and garlic and cook, stirring, for 30 seconds.
2.   Add the mushrooms, salt and pepper, reduce the heat to medium, and cook, stirring, until all the liquid has evaporated and the mushrooms begin to caramelize, about 12 minutes.
3.   Add the wine and cook, stirring to deglaze the pan, until all the liquid has evaporated. Remove from the heat and let cool before using.
4.   Serve immediately.
 

Red Bliss Potato Chips

Ingredients:
2 pounds red bliss potatoes, scrubbed well and patted dry
6 cups vegetable oil
1 ½ tsp. malt vinegar
1 ¼ tsp. salt

Directions:
1.   Using a mandoline or very sharp, heavy knife, slice the potatoes into rounds as thin as possible. Place in a large bowl of water to prevent discoloration.
2.   Heat the oil in a large, heavy pot to 350-360° F.
3.   Remove the potatoes from the water, drain in a colander, and pat dry completely with paper towels. Add the potatoes to the oil in batches, cooking until golden brown, turning with a spider or long-handled slotted spoon to cook evenly, about 2 minutes. Drain on paper towels.
4.   Place the potato chips in a large bowl and toss with the vinegar and salt. Serve immediately.
 

Stilton Potato Gratin

Ingredients:
2 tsp. unsalted butter
2 ½ pounds russet potatoes
1 ¼ tsp. salt
½ tsp. freshly ground black pepper
1 ¾ cups heavy cream
1 tbsp. finely chopped shallots
1 tsp. minced garlic
1 tsp. fresh thyme leaves
2/3 cup crumbled Stilton cheese or other good-quality blue cheese
1 ½ tsp. chopped fresh parsley, for garnish

Directions:
1.   Preheat oven to 350° F. Grease a 9-inch square baking dish with the butter and set aside.
2.   Peel the potatoes and cut crosswise into 1/8-inch slices. Toss the potatoes in a large bowl with 1 teaspoon of the salt and the pepper. Arrange half of the potatoes, slightly overlapping in the prepared dish.
3.   Combine the cream, the remaining ¼ teaspoon salt, the shallots, garlic, and thyme in a small saucepan, bring to a simmer, and simmer for 2 minutes. Ladle half of the hot cream mixture over the potatoes in the dish, evenly distributing the shallots and thyme with the back of the ladle. Crumble half of the cheese over the cream and potatoes, and make another layer each of the remaining potatoes, cream mixture and cheese. Cover tightly with aluminum foil and bake for 45 minutes. Carefully remove the foil and continue baking until bubbly and the top is golden brown, about 15 minutes.
4.   Remove from the oven and let rest until firm enough to cut, 15 to 20 minutes. Cut into portions, garnish with the parsley, and serve hot.