Category Archive for: ‘Beef’
Let’s Thai Won On – Easy Thai Food

What is Thai Cuisine?

According to Wikipedia “Thai Cuisine is the national cuisine of Thailand. Balance, detail, and variety are of paramount significance to Thai chefs.

Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. Thai chef McDang  characterizes Thai food as demonstrating “intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor”, as well as care being given to the food’s appearance, smell and context.  Australian chef David Thompson, an expert on Thai food, observes that unlike many other cuisines,  Thai cooking rejects simplicity and is about “the juggling of disparate elements to create a harmonious finish”.

In 2017, seven of Thailand’s popular dishes appeared on the list of the “World’s 50 Most Delicious Foods (Readers’ Pick)”— a worldwide online poll of 35,000 people by CNN Travel. Thailand had more dishes on the list than any other country. They were: tom yam goong (4th), pad Thai (5th), som tam (6th), massaman curry (10th), green curry (19th), Thai fried rice (24th) and moo nam tok (36th).

Sounds good to me.  Let us learn a little about the food. – jughandle


Things to Remember

Balance is the KEY to all Thai Food.  Some dishes feature, salty, spicy, sour or sweet flavors, but they don’t overwhelm, they are balanced.  Think sweet and sour, spicy and sweet etc.



Thai Food


The current list of the “World’s  Top 50 Most Delicious Foods” from CNN travel, has Massaman Curry #10 so we will start with that.

Massaman Curry

#1 – Massaman Curry

Chicken Massaman Curry

This curry, which can also use beef, is flavored with tamarind and coconut milk, is ready in under an hour. Serve it over plain white rice.

Chicken Massaman Curry Recipe

Tom Yum Goong

Checking in at #4 in the CNN Travel Top 50 world’s dishes is Tom Yum Goong.  This Thai staple is full of shrimp, mushrooms, tomatoes, lemongrass, galangal (ginger) and kaffir lime leaves. Usually swimming in coconut milk and cream, this hearty soup combines the top four of Thai flavors: sour, salty, spicy and sweet. Best of all is the price: cheap.

Thai food

Tom Yum Goong Recipe

Som Tam

Som Tam is Green Papaya Salad.  CNN Travel ranks this dish 46th of its 50 top dishes world wide.

Green Papaya Salad (Som Tam) is the #1 most popular salad in Thailand and is especially loved by Thai women. It’s low in calories and fat, but very high in taste and eating satisfaction, helping you stay slim. This salad recipe is crunchy and delicious.  It can be served as a side dish/appetizer, or as the main course. Cooked shrimp or crab meat can be added (or cashews if vegetarian), or try eating it as they do in Thailand: with a bowl of sticky rice. ENJOY!

Som Tam

Thai Som Tam

Som Tam Recipe

Pad Thai

Pad Thai is translated as stir-fried noodles. The best Pad Thai dishes are served as street food.  Pad Thai can be eaten with seafood or chicken, or as a veggie dish.  Pad Thai is NOT spicy, it has a more sweet and sour flavor.

Pad Thai

Pad Thai

pad Thai Recipe


Thai fried rice

Thai fried rice is another staple of Thai cooking.  You can order fried rice anywhere.  It can also be ordered with just about any protein.  The meal usually includes either chicken, shrimp, crab or beef. Together with egg, garlic, onions and a delicious seasoning this is an easy go-to meal that can be found at most street vendors.

Fried Rice

Thai Fried Rice

Thai Fried Rice Recipe


Nam Tok Moo

(  Sliced grilled pork salad )

pork salad

Sliced grilled pork salad

This is meat version or Nam Tok Moo.  It is made out of rare grilled pork to allow the juices to run together with the beef blood when its thinly sliced  It is then dressed with ground roasted rice, ground dried chillies, fish sauce, lime juice, shallots and mint. The name means “waterfall pork” which is how liquid runs though the meat while it’s sliced. In Thailand this dish is served and eaten with sticky rice and raw vegetables.

This is another must try dish especially when it made into the list of CNN Go’s World’s 50 most delicious foods in 2011


Nam Tok Moo Recipe

staph in meat | Bacteria-Infused Meat Found in Grocery Stores | Rodale News

This isn’t another push for you to buy organically grown meats, or is it?  You be the judge.  Just the one fact that chickens, pigs, cows, turkeys and other food source animals are injected on a regular basis with antibiotics and other drugs to make them healthy should make you join the parade.  Those are the same antibiotics we use, and when we eat them in our food we they become useless to us over time.  Read on – jughandle


Bacteria-Infused Meat Found in Grocery Stores

I’m sorry for this image, but I need to get your attention




  MRSA antibotic resistant staff infection



Handle with care: A study found that supermarket meat can house bacteria that could infect your skin.

RODALE NEWS, EMMAUS, PA—Previous studies have detected nasty, food-poisoning bacteria in supermarket meat, but a study published Friday in the journal Clinical Infectious Diseases sends the queasiness factor to a whole new level: Half of the U.S. supermarket meat sampled contained staph infection bacteria, including the hard-to-kill and potentially lethal MRSA (methicillin-resistant Staphylococcus aureus) infection.

The researchers ID the overuse of antibiotics in industrial agriculture as a factor in the rise of superbugs in our grocery store food.


Researchers tested 136 total samples (80 different brands) of ground beef, chicken breasts and thighs, ground pork and pork chops, and ground turkey and turkey cutlets purchased from 26 retail grocery stores in five U.S. cities: Chicago; Washington, DC; Fort Lauderdale, Florida; Los Angeles; and Flagstaff, Arizona. Although previous studies have found a strong link between antibiotic-resistant germs and factory farms, this study traces the dangerous bacteria into the food chain. Nearly 80 percent of the turkey products sampled contained staph bacteria; 42 percent of the pork harbored staph, while 41 percent of the chicken and 37 percent of the beef suffered staph contamination. Nearly all of the contaminated meat harbored staph bacteria resistant to at least one human antibiotic.


At the end of 2010, the Food and Drug Administration released a first-of-its-kind agency report, finding that factory farms use a whopping 30 million pounds of antibiotics each year. But even before the release of that report, scientists and doctors had been waving red flags regarding the overuse of antibiotics in farming, and how that, in turn, is threatening human health. In 2009, Prevention magazine published a special report, “The Superbug in Your Supermarket,” which found similar problems with your standard supermarket-bought meat. While MRSA was previously linked to hospital-acquired infections, a new source emerged in 2008, and it was linked back to huge hog farms. The good news is that cooking meat kills MRSA. The bad news is just handling the raw meat can give you a serious skin infection, particularly if you have a cut on your hand. And nose pickers, take heed. Wash your hands well after handling meat because MRSA loves to hang in your nasal passages.

Find out more about how to protect yourself from superbugs in food.

• Steer clear of CAFO meats. CAFO stands for concentrated animal-feeding operation, a nicer word for factory farm. These industrial facilities often use antibiotics to speed growth and prevent disease in their crammed conditions, which is what scientists say accelerates the rise of superbugs. The Union of Concerned Scientists estimates that industrial farms account for 70 percent of the antibiotics used in this country. That heavy use is making vitally important antibiotics work less well on humans.

To find safer forms of meat, check out our Guide to Buying Grass-Fed Beef, or visit or to find organically raised, pastured meat. It’s likely more expensive, but it’s also more nutritious. If you’re strapped for cash, pastured eggs from hens that ate organic feed is a great option—way cheaper than buying four grass-fed Porterhouse steaks!

• Practice nontoxic, commonsense food safety. No matter where your food comes from, it’s always in your family’s best interest to practice good food-safety advice. However, don’t turn to toxic antibacterial soaps and sprays to disinfect. They’re also linked to the rise in superbugs. These stories contain safer alternatives:

via staph in meat | Bacteria-Infused Meat Found in Grocery Stores | Rodale News.

Killing to Eat

I never really intended to write a post about killing animals for food, but while perusing the blogs I like to read, I came upon a great article written by one of my favorite bloggers, Hunter Angler Gardener Cook’s, Hank Shaw.

Hank’s blog discusses in detail the natural way of procuring his food.  Hank is “old school” in that he hunts, fishes, gardens and forages for his food.  Hank doesn’t waste anything.  His recipes include vegetarian dishes, because naturally we don’t always have game around and we need fiber in our diet too.

As you might be aware for almost 3 months I’ve been experimenting with a completely plant-based diet with some success.  As I try to explain to curious meat eaters that question my choice, I am not doing this for any reason other than my personal health.  There are a number of reasons to not eat meat, from religious to ethical and I even know a person who doesn’t eat anything with a bone in it or attached to it because they are just plain grossed out by it.

I wanted to pass along Hank’s article on killing, because, as he points out, 98 per cent of the people who eat meat have never killed anything larger than an insect unless it was an accident. Many don’t consider that they are killing by proxy when they eat meat from the store or drive there in their car with leather seats or even put on their leather shoes or belt.   I’m not a hunter, but I’ve done my share of fishing and I don’t have a problem with killing animals for food.  I do detest sport killing though.  I have a feeling that animals were a gift to mankind and should be respected and treated as a gift, not to be abused or wasted.

Come to Grips

On Killing” deals with the emotional aspect of killing an animal.  A smart hunter does not kill without thinking about the consequences of their actions.  My wife’s family and extended family are big hunters, but not one of them takes it for granted.  A skilled hunter is in touch with nature and knows the game laws and knows that “harvesting” game is important to the welfare of the species.  The days are long gone when teams of men would shoot buffalo from the windows of a passenger train and leave the animal to rot on the ground.  The hunters I know thank the animal and God for providing food for their table and family.

The Blog

by Hank Shaw

UPDATEI want to thank everyone who has responded to this post, both below in the comments section and to me directly via email. More than one of your responses has been so moving it’s stopped me in my tracks. And Zane from Cleveland, your letter choked me up pretty bad. It is rare for me to write about such things; doing so feels like opening a vein in public.  I am glad to know that I am not alone out there. Thank you.

I have been dealing a lot of death lately. I’ve hunted five of the past eight days, and have killed birds on each trip. My larder is filling, and Holly and I are eating well. Lots of duck, some pheasant and even a little of the venison I have left over from the 2010 season. That is the good side of all this, the side of hunting that most people can embrace. I hunt for a lot of reasons, but for me the endgame is always the table.

It is the journey to that table that can sometimes give people pause. What I do to put meat in my freezer is alien to most, anathema to some. In the past seven years, I can count on one hand the times I’ve had to buy meat for the home. This fact alone makes me an outlier, an anomaly. And that I am unashamed — proud, really — of this seems to cause a lot of folks I meet to look at me funny: I am a killer in their midst.

Not too long ago, I was at a book signing event for Hunt Gather Cook when a young woman approached me. She was very excited about foraging, and she had loved that section of my book. Then her face darkened. She told me she’d also read my section on hunting. “How can you enjoy killing so much? I just don’t understand it. You seem like such a nice person, too.” It took a few minutes for me to explain myself to her, and I am grateful that she listened. She left, I think, with a different opinion.

A few weeks later, I was at the University of Oregon talking about wild food to some students. When I mentioned hunting, I could feel the temperature in the room drop. It occurred to me that no one there was a hunter, nor were they close to any hunters. I called for a show of hands. One guy raised his. I asked him briefly about his hunting experience, and it was obvious that it had been traumatic for the poor kid. I let the topic slide and moved on to mushrooms.

When I was in Cambridge, Massachusetts, I spoke with more than 100 diners during my book dinner at Craigie on Main. Only four were hunters, although a few more wanted to start. Over the course of the night, I fielded weird question after weird question from diner after diner. Have I ever shot someone? Did I actually eat what I shot? Wasn’t I afraid of diseases? It was a stark show of ignorance. Not stupidity, mind you, just an utter lack of knowledge of what hunting is all about.

To be sure, these encounters were in college towns among a certain set of people. I had some book events, notably those in Montana, Pittsburgh and Austin, where most everyone who attended either hunted or was at least familiar with it. And in most places I could be assured of a healthy smattering of fellow hook-and-bullet types or farmers, who are equally familiar with the death of animals.

But the fact remains: Most people reading this have never killed anything larger than an insect, and among those who have it’s usually a been fish, or an accident — like running over someone’s dog. Most people have no idea what it’s like to take the life of another creature, let alone why someone would actively seek to do so. Let me try to explain to you the way I did to my young foraging friend on book tour. Let me tell you what it means to kill, at least for me.

To deal death is to experience your world exploding. It is an avalanche of emotion and thought and action.

Armed with a shotgun, it is often done without thought, on instinct alone. A flushing grouse gives you no more than a few seconds to pull the trigger before it disappears into the alders. A rabbit can leap back into the brambles in even less time. Unless you are perfect in that split second, the animal wins. And being human, we are far from perfect. Even with ducks, where you often have plenty of time to prepare for the shot, their speed and agility are more than adequate defenses. We hunters fail more than we succeed.

This is why we will often whoop it up when we finally bring a bird down: We are not being callous, rejoicing in the animal’s death. It is a hard-wired reaction to succeeding at something you have been working for days, months, even years to achieve. In some corner of your brain, it means you will eat today. This reaction can look repulsive from the outside.

Should you arm yourself with a rifle, you then must wrestle your conscious mind. Buck fever is real. A huge set of antlers will hypnotize the best of us, man and woman alike. Even if the animal lacks antlers, as mine often do, you have to contend with The Twin Voices: On one shoulder sits a voice shouting, Shoot! Shoot! You might not get another chance! On the other shoulder sits another voice, grave and calm: Be careful. You must not put that bullet in a place where the animal will suffer. Better to pass a shot than wound an animal.  A wise hunter does not kill lightly.

In that moment when the game shows itself and you ready yourself to shoot, all that matters is that you do your job correctly. And that job is to kill cleanly and quickly. The animal deserves it; we would want no less were the tables turned. And make no mistake: A great many hunters, myself included, do this mental table-turning with some frequency. Seeing animals die so often makes us think of our own death, and I can assure you most of us would rather die with a well-placed shot than wither in a hospital.

sharptail grousePhoto by Hank Shaw

We also know all too well that we are fallible creatures. When we fail to kill cleanly, when we wound the animals we seek, it is our duty to end their suffering ourselves. If there is a moment in this whole process that breaks my heart, it is this one. Everything wants to live, and will try anything it can to escape you. We see ourselves in this struggle, feel tremendous empathy for the struggling bird, the fleeing deer. It is a soul-searing moment where part of you marvels at the animal’s drive to live — to escape! — at the same time the rest of you is consumed with capturing it as fast as possible so you can end this miserable business. This internal conflict is, to me, what being human is all about. A coyote or a hawk has no remorse. We do.

I am not ashamed to tell you that I have shed a tear more than once when I’ve had to deliver the coup de grace to a duck. I’m not sure what it is about ducks, but they affect me more than other animals. I always apologize to it, knowing full well that this is a weak gesture designed mostly to help me feel better. But it does help me feel better. At least a little. So I keep doing it.

As the moment of killing fades, death rides home with you in the back of the truck. Once home, you must transmogrify the animal you killed into meat. The transformation is a mystical one, and every time I “dress” game — such a pleasant euphemism, that — I marvel at how fast my mind toggles from hunter to butcher to cook.

It is a necessary process, and one that is vital to why I have chosen this life, why I am a hunter.

I look down at my keyboard and see death under my fingernails. I smell the fat and gore and meat of dead ducks upon me; it’s been a good week of hunting. And because I eat everything on a duck but the quack, I have become intimate with the insides of waterfowl. Over the years, I’ve gutted and taken apart so many animals that I know the roadmap blindfolded. And that road leads to meals long remembered. I reach into a deer’s guts without thought: I want those kidneys, and that liver. I turn my arm upwards and wrap my fingers around its stopped heart, slick and firm. It will become heart cutlets, or jaeger schnitzel.

Photo by Hank Shaw

Once plucked and gutted, I can take apart a duck in 90 seconds. Maybe less. My fingers intuitively know which way and how hard to pluck each feather from a pheasant’s carcass. I know just where to put my boning knife, sharp as lightning, to slice the tendons that hold a hog’s tongue into its head. I use the same knife to caress its hind legs, separating the natural muscle groups apart along each seam. Some will become roasts, others salami. Animal becomes food. The pop of a goose’s thigh bone disjointing from its body no longer sickens me; all it means is that I need to slip my knife under that bone and around the coveted “oyster,” the best bite on any bird.

Wasting meat is the sin I cannot forgive. When I kill an animal, its death is on my hands, and those animals to whom I’ve had to deliver the coup de grace are especially close to me. There is a bond between us that requires that I do my part to ensure they did not die for nothing. This is why I spend so much time creating recipes for every part of the animal. Nature wastes nothing, and neither should I. It pains me to know that some hunters do not share this feeling, that they care only for backstraps or breasts — and while I know that coyotes and buzzards will eat what we do not, I do not hunt to feed those creatures.

You might ask me that with all this, why bother eating meat at all? Why deal with all the moral and emotional implications? In the face of such constant death, is it not better to be a vegetarian?

For me, no. It is a cold fact that no matter what your dietary choice, animals die so you can eat. Just because you choose not to eat the flesh of animals does not mean that their homes did not fall to the plow to become acres of vegetables and soybeans, wheat and corn. Habitat, more than anything, determines the health of a species. The passenger pigeon may have been snuffed out by hunting, but it was the massive destruction of virgin forest — forest cleared to grow crops — that brought the pigeon to the brink. I have nothing against vegetarians, and the vast majority I’ve met understand what I do and respect it. But to those few who do not, I say this: We all have blood on our hands, only I can see mine.

It all boils down to intimacy. Hunting has created an uncommon closeness between the animals I pursue, the meat I eat, and my own sense of self. There is a terrible seriousness to it all the underlies the thrill of the chase, the camaraderie of being with my fellow hunters and deep sense of calm I feel when alone in the wild. I welcome this weight: It fuels my desire to make something magical with the mortal remains of the game I manage to bring home. It is a feeling every hunter who’s ever stared into the freezer at that special strip of backstrap, or hard-won bird or beast understands.

Meat should be special. It has been for most of human existence. And no modern human understands this more than a hunter. I am at peace with killing my own meat because for me, every duck breast, every boar tongue, every deer heart is a story, not of conquest, but of communion.



I conclude that Hank is a thoughtful conscientious human being and I wish more people would put the thought he does into their meals and where they come from and at what cost.  All of that is kind of the point of this blog. – jughandle 

Marinades, Brines and Rubs


Marinades are flavor-infusing liquids best suited for tougher cuts of meat. In addition to herbs, condiments, spices, and oils, marinades typically include an acid, like lemon juice, wine, vinegar, even dairy.

Adding sweet ingredients to the marinade can help form appealing caramelized, crispy coatings on grilled meats.  The acids in the lemon juice, wine, vinegar, butter milk, etc will actually cook the protein in the meat by chemical reaction.

Always marinate in the refrigerator. And remember, if you’re basting with a liquid in which raw meat marinated, do not apply it during the last three minutes of grilling.

The good news:

Chicken, turkey and fish will take on marinade flavors much more quickly and effectively than red meats.  Fish only need to marinate for 30 minute to an hour.  Chicken and turkey 2 to 3 hours.  Red meats need at least 24 hours to work at all.  The more acid in the marinade the better and quicker it will work.

The bad news:

Marinades only penetrate the meat 1/8 inch at the most no mater how long you soak them.  Think of marinades as a sauce and don’t waste money on expensive ingredients for your marinades.  If you use sugar the sugar will tend to burn on the surface of the meat.  If you like charred meat, fine.  Don’t use alcohol either.  The alcohol will only cook the surface of the meat sealing it from further penetration of the other flavors.  If you use salt in the marinade then you are actually brining your meat.  See Brines below.


Brines are salty solutions that help lean meats hold their moisture so they stay juicy and tender during grilling.Brining is a popular method for preparing poultry, particularly turkey, and lean meats, like pork, that tend to dry out on the grill. Sugar, spices, and herbs are sometimes added to the liquid as well.Soak meats in a container large enough to submerge the meat completely without allowing it to float in the solution. Store in the refrigerator.

Before grilling, rinse brined meat to remove excess salt and dry it with paper towels.

Remember high school chemistry? Yeah, me neither.  But I do remember something about osmosis.  But I remember that in osmosis through a semi permeable membrane like the flesh of the meat, water or other liquid will flow from a lower concentration of salt to a higher one, back and forth until the concentrations are equal.  So first water flows out of the meat and salt flows in which starts to break down the proteins in the cells.  Additonal water will flow into the meat as the protein breaks down causing the meat to be more moist.

The brine can also be used as a vehicle to carry other flavors into the meat with the dissolved salt.  Hence the sugar (to balance the salt) and other flavors that will dissolve in water.

Obviously, there’s more going on than simple osmosis. It is true that salt enters the meat (it tastes more salty after brining). But why is it also more juicy? Well, when water flows out of the meat, salt flows in and begins to break down some of the proteins in the cells. In the broken down state, the molecules become more concentrated and the solute levels rise within the meat. This causes additional water to flow into the meat.

How Stuff Works has a short article describing osmotic pressure with a diagram that may be helpful to visualize the water flow.

What has happened is that through brining, we’ve caused a state change in the cells so that they will draw and hold more water than before. As we cook the meat, the heated proteins will begin to draw in tighter and squeeze out water, but, hopefully, enough water will remain to produce a juicy, tender piece of meat.

Always start with a cold brine.  Refrigerate or ice the meat while brining to prevent bacteria from forming.  Brine for 2 hours per pound of meat and cover the meat with a solution of 1/2 cup of salt per gallon of water.  The other stuff like sugar and herbs are just bonus flavors.


Rubs are seasoning mixtures rubbed on meats before grilling to add spicy or smoky flavors. The best rubs enhance the flavor of the meat without being overbearing and are often blends of strong and mild spices and herbs. When oil or another wet substance is included, it is called a wet rub. A little moisture helps the rub adhere to the meat.

Rubs are an easy way to infuse the surface of your grilled meats with exciting ethnic flavors–from Cajun to Korean.

Setting aside rubbed meats for anywhere from 30 minutes to overnight allows the spices to permeate the meat as much as possible.

Rubs are most effective when used on slow cooking meat as opposed to a fast grilling method.  Slow cooking allows the meat’s juices to blend with the rub while high heat grilling only burns the rub on the surface.


Good luck with your flavoring methods.  Here at the Fat Farm we almost always use either McCormik’s lemon/pepper or just plain salt and pepper.  We let the meat speak for it self – jughandle

Beef Wellington – How to make it tonight

Want to make a killer presentation to your guests tonight try this –

Yes, it looks extremely difficult, but it isn’t.  Beef Wellington is beef tenderloin covered in a layer of prosciutto ham, a button mushroom paste then wrapped in a coat of puff pastry.  Easy.  This isn’t a soufle, you’ll get this right the first time.

At the Store

You are going to make Beef Wellington in a green peppercorn sauce with fingerling Potatoes and warm wilted winter greens.


for the mushroom paste

for the beef
  • 1 (3-pound) center cut beef tenderloin (filet mignon), trimmed
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 12 thin slices prosciutto
  • 6 sprigs of fresh thyme, leaves only
  • 2 tablespoons Dijon mustard
  • 1/4 cup of Flour, for rolling out puff pastry
  • 1 pound puff pastry, thawed in the refrigerator – keep it cold
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon coarse sea salt
  • Minced chives, for garnish
for the green peppercorn sauce
  • 2 tablespoons olive oil
  • 2 shallots, sliced
  • 2 cloves garlic, peeled and smashed
  • 3 sprigs fresh thyme, leaves only
  • 1 cup brandy
  • 1 box beef stock
  • 2 cups cream
  • 2 tablespoons grainy mustard
  • 1/2 cup green peppercorns in brine, drained, brine reserved
for the Mushroom paste
  • Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped.
  • Add butter and olive oil to a large saute pan and set over medium heat.
  • Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated.
  • This paste should be fairly dry so as not to make the pastry soggy
  • Season with salt and pepper and set aside to cool.
for the beef
  •  Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking.
  • Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil – about 2 to 3 minutes if you want your meat med rare.  Cook 2 -3 minutes longer for med.
  • Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board.
  • Overlap the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef.
  • Using a rubber spatula cover evenly with a thin layer of the mushroom paste.
  • Season the surface of the paste with salt and pepper and sprinkle with fresh thyme leaves.
  • When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard.
  • Allow to cool slightly, then roll up in the mushroom paste covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.
  • Preheat oven to 425 degrees F.
  • On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together.
  • Remove beef from refrigerator and cut off plastic.
  • Set the beef in the center of the pastry upside down and fold over the longer sides, brushing the pastry with egg wash to seal.
  • Trim ends if necessary then brush the ends with egg wash and fold over to completely seal the beef – saving the scrap ends to use as a decoration on top if desired.
  • Top with coarse sea salt.
  • Place the beef seam side down on a baking sheet.
  • Brush the top of the pastry with egg wash to brown, then make a couple of slits in the top of the pastry using the tip of a paring knife – this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. If the beef is a little low remember it will continue to cook while resting.  It is more important to not burn the pastry.
  • Remove from oven and rest 20 minutes before cutting into thick slices.
  • Garnish with minced chives
for the green peppercorn sauce
  • Add olive oil to pan after removing beef.
  • Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then,
  • off heat, add brandy and flambe using a long kitchen match. Please keep your hair and face out of the flame
  • After the flame dies down, return to the heat, add stock and reduce by about half.
  • Strain out solids, then add 2 cups cream and mustard.
  • Reduce by half again, then shut off heat and add green peppercorns.

 How to Roast Vegetables