Renny Darling's

Black Tie New Year's Eve Gala

 

Burgundian Paupiettes of Beef with Mushroom Wine Sauce

This is a great dish to consider for a party. It can be prepared in advance, it is a medley of flavors and textures and it is delicious. This is not a difficult recipe, but it is a little more work...what with the stuffing and flaming. However, it cooks up in minutes, so that's the trade-off. Seasoned flour can be stored in the freezer indefinitely. It is good to have on hand for chicken or fish. The Mushroom Wine Sauce can be prepared a day earlier and heated before serving. Preparing 18 paupiettes is more than adequate for 12 servings. Leftovers are great the next day.

18 slices Spencer steaks (cut from the small end of a boneless rib roast.) Ask your butcher to cut these just under 1/4-inch thick. This will add up to about 2 1/2 pounds.

1 package (6 ounces) chicken flavored stuffing mix, prepared according to the directions on the package
1 egg, beaten
1/4 teaspoon thyme flakes
1/4 teaspoon sage flakes

1/2 cup butter or margarine

1/4 cup Cognac

Stir together stuffing mix, egg and herbs until blended. Place 1 tablespoon stuffing on the end of each steak, roll it up and fasten it with a toothpick. Roll it in Seasoned Flour. Melt 3 tablespoons butter in a skillet and saute the rolls until meat loses its pinkness, about 2 minutes on each side. Do not crowd the pan and do not overcook. (These steaks are exceedingly tender.)

Place beef rolls in a 9x13-inch metal baking pan. Warm the Cognac in a brandy warmer, ignite and carefully pour over the beef rolls. (Can be held at this point in the refrigerator.) Before serving, bring to room temperature and heat in a 300° oven until heated through. To serve, spoon a little sauce on top and pass the remaining sauce at the table. Serves 12.

Seasoned Flour:
Combine in a plastic bag and shake until blended, 1 cup flour, 2 teaspoons garlic powder, 1 tablespoon paprika, 1/2 cup grated Parmesan cheese and 1 teaspoon salt. Unused Seasoned Flour should be stored in the freezer.

Mushroom & Wine Sauce:
1/2 pound mushrooms, sliced
2 cloves garlic, minced
1 shallot, finely chopped
3 tablespoons butter

1/4 cup dry white wine
1 can (10 1/2 ounces) beef broth
1 teaspoon Bovril (beef-seasoned stock base)
1 tablespoon Sauce Robert (from the market's gourmet section)
2 tablespoons chopped chives
1 tablespoon chopped parsley leaves
salt and pepper to taste

In a saucepan, saute together first 4 ingredients until mushrooms are tender and liquid has evaporated. Add the wine and cook until the wine has evaporated. Stir in the remaining ingredients and simmer sauce for 5 minutes.

 

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