Filet Napoleon Recipes

Steps:

• Season the steak on both sides with the salt and place on a rack set inside a sheet pan for 10 minutes at room temperature while you preheat your oven.
• Preheat the oven to 200 degrees F.
• Insert a probe thermometer horizontally through the side of the steak and roast the steak until it reaches an internal temperature of 120 degrees F, about 30 minutes (see Cook's Note). Remove the steak from the oven and rest uncovered for 10 minutes.
• Meanwhile, place a 12-inch cast-iron pan over high heat until it reaches at least 600 degrees F, about 10 minutes. (You'll know you're close when a half teaspoon water dropped into the middle of the pan is completely evaporated in 5 seconds).
• Brush a very light coat of peanut oil onto both sides of the steak. Sear steak on each side for 1 minute.
• Rest the steak on a rack 5 minutes, and then slice diagonally against the grain to serve.

Steps:

• Melt 2 Tbsp. butter and use to lightly brush both sides of bread slices. Put on baking sheet and toast under broiler for 1 to 2 minutes or til golden brown.
• Heat 2 Tbsp. butter and olive oil in saute pan over high heat and cook onions for 8 to 1 minutes or til lightly caramelized. Keep warm.
• Saute crabmeat in 1 Tbsp. butter. Keep warm. Make Bearnaise sauce according to packet directions.
• Put 1 bread square on each plate. Top with a beef filet, then another square. Add crabmeat and another square. To with onions. Spoon on Bearnaise sauce and garnish with a sprig of tarragon and a sprinkle of paprika on the plate rim. Makes 4 servings.

Steps:

• In a roasting pan roast the beef in the middle of a preheated 400°F oven for 25 to 30 minutes, or until the thermometer registers 120°F. Let the fillet cool completely and discard the larding fat and the strings. Skim the fat from the pan juices and reserve the pan juices.
• In a heavy skillet cook the mushrooms in the butter over moderately low heat, stirring, until all the liquid they give off is evaporated and the mixture is dry, season them with salt and pepper, and let them cool completely. Spread the fillet evenly with the pâté de foie gras, covering the top and sides, and spread the mushrooms evenly over the pâté de foie gras. On a floured surface roll 1 pound of the puff paste into a rectangle about 20- by 12- inches, or large enough to enclose the fillet completely, invert the coated fillet carefully under the middle of the dough, and fold up the long sides of the dough to enclose the fillet brushing the edges of the dough with some of the egg white to seal them. Fold ends of the dough over the fillet and seal them with the remaining egg white. Transfer the fillet, seam side down to a jelly-roll pan or shallow roasting pan and brush the dough with some of the egg wash. Roll out the additional dough and cut the shapes with decorative cutters. Arrange the cutouts on the dough decoratively, brush them with the remaining egg wash, and chill the fillet for at least 1 hour and up to 2 hours. Bake the fillet in the middle of a preheated 400°F oven for 30 minutes, reduce the heat to 350°, and bake the fillet for 5 to 10 minutes more, or until the meat thermometer registers 130°F. for medium-rare meat and the pastry is cooked through. Let the fillet stand for 15 minutes.
• In a saucepan boil the reserved pan juices and the Madeira until the mixture is reduced by one fourth. Add the arrowroot mixture, the broth, the truffles, and salt and pepper to taste and cook the sauce over moderate heat, stirring, being careful not to let it boil, for 5 minutes, or until it is thickened. Loosen the fillet from the jelly-roll pan, transfer it with two spatulas to a heated platter, and garnish it with watercress. Serve the fillet, cut into 3/4-inch-thick slices, with the sauce.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone sheet.
• Separate dough at the seams into 4 squares and place on prepared baking sheet. Score the dough all over with the tines of a fork to prevent it from rising too much when baking. Lightly sprinkle dough sheets with white granulated sugar.
• Cover with a sheet of parchment paper and 3 sheets of aluminum foil. Nest another baking sheet on top to apply some pressure to the dough while it bakes.
• Bake in preheated oven 15 minutes; remove top pan and foil and gently peel off the parchment paper. Return pan to oven and bake until pastry is beautifully browned, 10 to 15 minutes. (Optionally, you can bake about 7 minutes after uncovering, then flip sheets over and bake until brown on the other side, another 7 minutes.)
• Transfer to cooling rack and cool completely before cutting.
• Square the sheets by trimming uneven edges off sheets using a sharp serrated knife with light sawing motion to keep the pastry from breaking. Cut each rectangle crosswise into 3 equal smaller rectangles. Use 3 small rectangles per pastry.

Steps:

• Season filet with salt and pepper.
• Heat 1 tblsp olive oil in saute pan.
• Sear filet on both sides approximately 2 minutes each.
• Finish in pre-heated 350 degree oven until desired doneness.
• In another pan, heat oil and saute sliced fennel until brown on all sides.
• Remove and reserve.
• Add mushrooms to pan and saute until soft.
• Add merlot and deglaze pan.
• Add demi-glace and heat to a boil.
• Turn off heat and swirl in butter.
• Adjust seasonings.
• place potato cake in center of plate.
• Slice filet into three portions.
• Layer one piece on potato cake.
• Top with with sliced, grilled tomato and fennel.
• Repeat steps and top with last piece of filet.
• Spear with rosemary sprig.
• Laddle sauce around edge of plate.

Steps:

• On a lightly floured surface roll out the pastry to 1/16-inch thick. Transfer pastry to a parchment-lined sheet pan and trim edges. With a fork prick surface all over and chill for 30 minutes. Pre-heat oven to 400 degrees. Cover pastry with a second piece of parchment paper and weight down with a second sheet pan. Bake pastry for 10 minutes. Remove top sheet pan and parchment and continue to bake for another 10 to 15 minutes or until golden brown. Transfer pastry to a cooling rack.
• Make the filling: In a heavy saucepan combine the heavy cream, milk, and sugar. Using a knife scrape the seeds of the vanilla bean into the milk mixture and add the whole bean. Bring to a boil. Remove pan from heat and allow to steep for one hour. Discard the bean or reserve for another use.
• Pre-heat the oven to 300 degrees. Whisk the yolks into the cooled milk mixture and strain through a fine sieve into a 9 x 13-inch baking dish. Place the dish in a larger roasting pan and add enough hot water to reach halfway up the side of the dish. Bake custard for 3/4 to 1 hour until a knife inserted in the center comes out clean. let cool; cover and chill for several hours or overnight. To assemble: Transfer pastry to a flat surface. Using a ruler measure out three 3 1/2 x 11-inch strips. With a serrated knife carefully cut the pastry using a gentle sawing motion. With a paring knife cut the custard into two 3 1/2 x 11-inch strips and cut each strip in half crosswise. With a long, wide offset spatula transfer a piece of custard onto a strip of pastry, covering half of it. Transfer a second piece of custard to fill the first layer. Top with a second strip of pastry, smooth side up, and repeat process. If necessary, smooth the sides of the napoleon with a knife so that they are stacked neatly.
• Using a serrated knife carefully slice the napoleon into individual serving pieces. Sift confectioner's sugar over the napoleon to form a thick coating. Heat skewers on stovetop burner until red-hot and brand the sugar with cross hatch marks.
• Recommended drink: 1993 Passito di Pantelleria, Nuova Agricoltura