I first learn about Rachel Khoo on my long boring 12 hours flight to Singapore. Watching this bubbly lady with her bright red lipstick and cute giggle swiveling in her tiny French kitchen delivering promising looking dishes makes me want to try out her recipe immediately. The show might be a romanticized version of a single lady (chef)'s life in Paris but there's no less sweat and hard work behind her success story. Oh, and she carries half Malaysian Chinese blood which makes us 'connected' in a very remote sense of way ;)
I adapted below recipe from Rachel Khoo's The Little Paris Kitchen with a little modification.
Ingredients:
Serves 2
2 beef (or venison) steaks, each about 175g and 2cm thick
salt and freshly ground black pepper
1 large red onions, finely sliced
15g butter
pinch sugar
pinch salt
2 tbsp Sherry
250g puff pastry or butter dough
1.5 tbsp Dijon mustard
1 egg mixed with 2 tbsp water, for the egg-wash
Method:
1. Place a large non-stick frying pan over the highest possible heat. Season the meat all over with salt and pepper. When the pan is smoking hot, put in the steaks and sear for 30 seconds on each side. Remove and set aside.
2. In the same pan over a medium heat, gently cook the onions with the butter, sugar and salt for 20 minutes until caramelized and soft. Add the Armagnac and cook, stirring occasionally, for 10 minutes until the onions become drier.
3. Leave to cool for 10 minutes before blending to a smooth paste in a food processor. Refrigerate for about an hour until cold (or freeze for speed). I skip this step because I don't want to wash the blender and just use the red onion as is.
4. Preheat the oven to 200C/400F/Gas 6 and line a baking tray with baking paper. Between two sheets of baking paper, roll out the pastry to ½ cm/1/5in thick. For each piece of steak cut two pastry rectangles slightly larger than the steak. Brush each piece of steak with mustard on both sides, then place in the middle of a piece of pastry.
5. Top the steak with a heaped tablespoon of the onion mix (I just use the saute red onion directly). Brush egg wash around the pastry edges and cover with another piece of pastry. Press the edges to seal the parcel, then trim the excess pastry to leave a 1cm/½in border and crimp with a fork. Repeat for the remaining steak.
6. Cut a little cross in the top of each parcel and brush the pastry with egg wash. Place the parcels on the lined tray and bake for 12-15 minutes for medium-rare. Mine is well done after 15 minutes so adjust your cooking time accordingly.
7. Serve with your favorite green or eat it as is.
The red onion sherry combination is excellent, provides just enough sweetness to the steak with a 'sting' from the mustard, absolutely delicious. With my modified 'lazy/speed-up' process, this is done in just over half an hour, definitely a keeper for an anytime meal.
I adapted below recipe from Rachel Khoo's The Little Paris Kitchen with a little modification.
Serves 2
2 beef (or venison) steaks, each about 175g and 2cm thick
salt and freshly ground black pepper
1 large red onions, finely sliced
15g butter
pinch sugar
pinch salt
2 tbsp Sherry
250g puff pastry or butter dough
1.5 tbsp Dijon mustard
1 egg mixed with 2 tbsp water, for the egg-wash
Method:
1. Place a large non-stick frying pan over the highest possible heat. Season the meat all over with salt and pepper. When the pan is smoking hot, put in the steaks and sear for 30 seconds on each side. Remove and set aside.
2. In the same pan over a medium heat, gently cook the onions with the butter, sugar and salt for 20 minutes until caramelized and soft. Add the Armagnac and cook, stirring occasionally, for 10 minutes until the onions become drier.
3. Leave to cool for 10 minutes before blending to a smooth paste in a food processor. Refrigerate for about an hour until cold (or freeze for speed). I skip this step because I don't want to wash the blender and just use the red onion as is.
4. Preheat the oven to 200C/400F/Gas 6 and line a baking tray with baking paper. Between two sheets of baking paper, roll out the pastry to ½ cm/1/5in thick. For each piece of steak cut two pastry rectangles slightly larger than the steak. Brush each piece of steak with mustard on both sides, then place in the middle of a piece of pastry.
5. Top the steak with a heaped tablespoon of the onion mix (I just use the saute red onion directly). Brush egg wash around the pastry edges and cover with another piece of pastry. Press the edges to seal the parcel, then trim the excess pastry to leave a 1cm/½in border and crimp with a fork. Repeat for the remaining steak.
6. Cut a little cross in the top of each parcel and brush the pastry with egg wash. Place the parcels on the lined tray and bake for 12-15 minutes for medium-rare. Mine is well done after 15 minutes so adjust your cooking time accordingly.
7. Serve with your favorite green or eat it as is.
The red onion sherry combination is excellent, provides just enough sweetness to the steak with a 'sting' from the mustard, absolutely delicious. With my modified 'lazy/speed-up' process, this is done in just over half an hour, definitely a keeper for an anytime meal.
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