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Registered: 04/08/01
Posts: 19,513
Loc: By The Lake
Chateaubriand Gabba Style.
    #2583693 - 04/20/04 05:59 PM (14 years, 1 month ago)

Ok... So here is MY version of Chateaubriand.

First you take good choice cuts of Fillet Mignion (about a 3 lb roast), trim it down to the silver and slice into 1/8 in. slices.

Next portabello mushrooms are cored and striped of the gills and sliced into 1/8 in slices. Save the stems.

1 in. of the top part of the stems are blended with 1/8 cup of goose liver, salt, pepper and a bit of burgundy. This makes the Pate.

Now you take 6 sheets of filo dough. Layer the sheets onto a board, brushing every other sheet with melted butter. (thin sliced prosciutto can be added in the middle for an added bonus).

Ok... Cut the filo into 6 inch by 6 inch squares and layer slices of mushrooms and beef on to of each other. Make sure to spread a layer of pate in the middle and once you get to two or more inches high, spread another inch of pate on top.
Then close it in by folding the filo dough like a christmas package and twist the top.

Brush this with butter or olive oil and then bake it in a 350 degree oven for 40 minutes. DONT LET THE FILO BURN.. You can expect some burnt edges but dont let its body turn too brown.

Serve with a home made beef burgundy and mushroom gravy and twice baked mashed potatoes..

Now thats good stuff..

Some day I will do a picture thread on this.


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Registered: 08/01/03
Posts: 54,259
Loc: If I was up yer ass you'd...
Re: Chateaubriand Gabba Style. [Re: GabbaDj]
    #2583710 - 04/20/04 06:07 PM (14 years, 1 month ago)

You sir have the best contributions to this forum - thanks for that butcher man.


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General Interest >> Culinary Arts, Gardening and Brewing

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