Dot-com Bubble-Inflating Steak
Cornell Business Recipes
Benjamin Lewis '01
Issue date: 9/6/00 Section: Diversions
2 filet mignon, each 1.5 inch thick
10 crimi mushrooms, chopped finely
2 small shallots, diced
a splash of Madeira
butter
olive oil
egg wash if you have an egg on hand
salt & freshly ground pepper
puff pastry
Preheat oven to 450F and make sure to follow the puff pastry instructions for defrosting and refrigerating.
Make a duxelle: fry shallots until golden in some butter and olive oil. Then add mushrooms and cook for a few minutes until they are sufficiently shriveled. Splash in the Madeira and cook for a minute or two to evaporate the alcohol. Chill.
Cook steaks for 3 minutes over medium high heat, turning once. Set aside and cool for a few minutes.
Put the steak on the puff pastry. Put duxelle on steak. Wrap with dough, coat outside in oil, or egg wash. Then bake at 450o for 9-15 minutes until the pastry puffs, effectively simulating the reverse of the dot-com bubble burst!
10 crimi mushrooms, chopped finely
2 small shallots, diced
a splash of Madeira
butter
olive oil
egg wash if you have an egg on hand
salt & freshly ground pepper
puff pastry
Preheat oven to 450F and make sure to follow the puff pastry instructions for defrosting and refrigerating.
Make a duxelle: fry shallots until golden in some butter and olive oil. Then add mushrooms and cook for a few minutes until they are sufficiently shriveled. Splash in the Madeira and cook for a minute or two to evaporate the alcohol. Chill.
Cook steaks for 3 minutes over medium high heat, turning once. Set aside and cool for a few minutes.
Put the steak on the puff pastry. Put duxelle on steak. Wrap with dough, coat outside in oil, or egg wash. Then bake at 450o for 9-15 minutes until the pastry puffs, effectively simulating the reverse of the dot-com bubble burst!