Good morning to all! Well it’s Wednesday and time for the signature recipe of the week. This week’s recipe is Paulie’s Peppercorn Filet with a Wild Mushroom Sauce and Horseradish smashed Potatoes. This dish is one of my long time favorites; I first started serving it back in 1995. And has always been a top seller on every menu I put it on. I always make the sauce the day before or at least in the morning, giving the flavors more time to develop, you should also season the Filets in the morning. If you do decide to make the sauce the day prior or in the morning it will really cut down the work you have to do before dinner time. You will only have to cook the Smashed Potatoes and Steaks. Well enough chit –chat let’s get to it. Have a great Wednesday everyone, and as always just have fun!!
Paulie’s Peppercorn Filet with a Wild Mushroom Sauce & Horseradish Smashed Potatoes
For The Steaks
Filets- 4; 6 ounce
Dry Mustard- ½ cup
Cracked Peppercorns- 1 cup (you can buy them cracked or do it yourself)
1) Spread the peppercorn on a plate. In a mesh strainer, or a shaker add the dry mustard and coat the Filets with the mustard. Then press the Filets into the peppercorns coating both sides, chill until ready to cook.
Wild Mushroom Sauce
Butter- 6 tablespoons; plus 4 tablespoons
Flour- ½ cup
Onion- ½ cup (medium diced)
Garlic- 2 tablespoons (minced)
Mushrooms- 1 ½ cups (you can use button, but I would mix it up. Whatever is available)
Red wine- ½ cup
A-1 Sauce- 1 tablespoon
Worcestershire Sauce- 2 tablespoons
Thyme- 1 tablespoons (fresh, removed from stems)
Green Onions- 1 tablespoon (sliced)
Beef Stock- 4 cups
Marinara Sauce- 1/3 cup (see Toasted Ravioli recipe)
Salt & Pepper- To taste
Method to the Madness
1) In a sauté pan melt 6 tablespoons of butter and slowly add the flour, making a roux. Cook until golden brown and pasty. Remove from heat set aside.
2) In a sauce pot melt the remaining butter over medium heat. Add the onions, garlic, and mushrooms sauté until onions become translucent. De glaze pot with the red wine and reduce by half.
3) Add the A-1, Worcestershire, Tabasco, thyme, green onions, beef stock, and the Marinara. Simmer for 45 minutes. Increase the heat to high and bring to a boil and add the roux a small amount at a time. Will become gravy like.
4) Turn off the heat, and puree until smooth, or only for puree for 15-20 seconds. For a sauce that’s a little chunkier. Season with salt & pepper. Chill until service. Heat it back up for dinner time
Red Skinned Smashed Potatoes
Red Skinned Potatoes- 3 pounds
Butter- 8 tablespoons (I didn’t say this was healthy)
Horseradish- 1/3 cup (store bought prepared, optional)
Heavy Whipping Cream- 2 cups
Salt & White Pepper- To taste
Method to the Madness
1) Boil potatoes until fork tender, 25-30 minutes strain. Put the potatoes back into the same pot over low heat. Add butter, horseradish, cream, and salt & pepper. And Smash.
2) On a dinner plate pile on some potatoes and the cooked Fillets and top with about 4 ounces of the sauce. ENJOY!!!! Chopped Parsley is a nice garnish.
• Tips on cooking Steaks are with the Asian Steak Salad recipe
• As you probably noticed I use a lot of garlic in my recipes. I usually use store bought garlic that has been chopped and is in Olive Oil. I buy a big container of it and always have it on hand.
• I also almost always use red skinned potatoes for mashed potatoes; I do not peel them to cut down on prep time. If you like your potatoes peeled feel free.
• There are no rules or regulations here. Just have fun