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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Home dry-aging bags — age beef in your fridge, restaurant quality
Record your recipes and experiments — organized cooking journal
Post oak chunks — the wood behind Central Texas barbecue
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Home dry-aging bags — age beef in your fridge, restaurant quality
Record your recipes and experiments — organized cooking journal
Post oak chunks — the wood behind Central Texas barbecue
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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+Bring beef stock to a boil then reduce heat and simmer for 2 hrs until 1-2 cups is left. +Preheat oven to 350* F +Trim the beef. +Season with S & P +Spread pate de foie gras around beef evenly. +Mince the black truffle and sprinkle over foie gras and beef. +Roll out puff pastry to 1/8th inch thick. +Use egg wash on puff pastry seals and trim the excess off. +Bake on a sheet pan for 35-40 minutes. Meat should be 125*-130*F +Brush melted butter ontop. +Allow to rest for 5 minutes. +Slice first into 1/2 inch slices. Then add the demi-glace sauce.