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.
Lemon Meringue Pie
Ingredients:
1 recipe sweet piecrust (recipe follows)1 ¼ cup granulated sugar
5 tbsp. cornstarch
1 cup milk
½ cup cold water
1/8 tsp. salt
6 large egg yolks
2/3 cup fresh lemon juice
2 tbsp. finely grated lemon zest
1 ½ tbsp. Limoncello lemon liqueur
2 tbsp. cold unsalted butter, cut into pieces
4 large egg whites, at room temperature
¼ tsp. cream of tartar
6 tbsp. confectioners' sugar
Directions:
1. Remove the dough from the refrigerator and roll out into a 12-inch circle on a lightly-floured surface. Transfer the dough to a 9-inch pie pan, pressing gently to fit, trim the edge to within ½ inch of the pan, turn under and crimp decoratively. Refrigerate for 30 minutes to 1 hour.
2. Preheat the oven to 375°.
3. Line the pie shell with parchment paper and fill with pie weights, dry beans or rice. Bake until the crust is set, about 12 minutes. Remove the parchment paper and weights and bake until lightly colored, 8 to 10 minutes. Cool on a wire rack before filling.
4. Combine the granulated sugar, cornstarch, milk, water and a pinch of salt in a large nonreactive saucepan, whisk to combine, and bring to a simmer over medium heat, whisking occasionally. As the mixture reaches a simmer and begins to thicken and turn clear (4 to 5 minutes), whisk in the egg yolks, two at a time. Slowly add the lemon juice, whisking constantly, and add the zest and liqueur. Add the butter 1 piece at a time and, whisking constantly, return to a simmer. Remove from the heat and pour immediately into the prepared piecrust.
5. Beat the egg whites, cream of tartar and remaining pinch of salt in a large bowl with an electric mixer until soft peaks form. Beating constantly, gradually add the confectioners' sugar and beat until glossy stiff peaks form, being careful not to overbeat, as this will make the meringue difficult to spread.
6. Transfer the meringue to a pastry bag fitted with a medium star tip. Working one row at a time, pipe the meringue across the top of the hot lemon filling in a zigzag pattern, alternating directions with each row. Cover the pie filling completely, going out of the pastry edges, so the meringue does not draw up or weep during baking. (Alternatively, spread the meringue evenly over the pie filling using a rubber spatula, smoothing out to the pastry edges. Make decorative peaks in the meringue using a dull knife or the back of the spoon.)
7. To quickly cook the meringue, preheat the broiler with the rack in the highest position. Place the pie under the broiler and cook until the meringue is set and golden brown (1 to 2 minutes), watching carefully to avoid burning. (Alternatively, the meringue can be cooked in a preheated 325° oven until set and golden brown, 14 to 16 minutes.)
8. Transfer the pie to a wire rack to cool completely before serving.
Sweet Piecrust
Ingredients:
1 ¼ cup all purpose flour
1 tbsp. sugar
¼ tsp. salt
6 tbsp. cold unsalted butter, cut into pieces
2 tbsp. cold vegetable shortening
3 to 4 tbsp. ice water, or as needed
Directions:
1. Sift the flour, sugar and salt into a large bowl. With your fingers, work the butter and shortening into the dry ingredients until the mixture resembles coarse crumbs. Add 3 tablespoons of the ice water and work with your fingers until dough comes together, adding more water as needed, 1 teaspoon at a time, to make a smooth dough, being careful not to overwork it.
2. Form the dough into a disk shape, wrap tightly in a plastic wrap and refrigerate for at least 30 minutes before using.