Beef Tenderloin Stew with Mushroom & Raisin Chutney

Comfort food made in the blink of an eye! Jacques Pépin's "Instant Beef Tenderloin Stew" was a cinch to make and didn't require hours of cooking. From start to finish it took about 30 minutes. The beef tenderloin was a bit of a splurge but well worth it. Prepare and serve this stew in a high sided, large skillet with a lid. Make sure your pan is on medium-high heat to sear the vegetables. I didn't get the pan quite hot enough so I had to cook a bit longer and didn't get that nice sear, but it still tasted wonderful! The cold chutney adds another depth of flavor and really enhances the stew.

Recipe

STEW
2 T. butter
1 T. olive oil
1-1/2 c. potatoes, peeled and cut into 1/2" cubes (keep in a bowl of water until ready to use to prevent discoloration)
8-10 small carrots, peeled
8 oz. small button mushrooms
1/3 c. chopped onion
1 T. chopped garlic
1 c. peas, fresh or frozen
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 lb. beef tenderloin, trimmed of fat and cut into 1-1/2" pieces
2-4 oz. dry white or red wine (for deglazing the pan)
Chopped chives or parsley for garnish

Heat 1 T. of the butter and the olive oil in a large skillet over medium-high heat; add the potatoes, carrots and whole mushrooms; cook partially covered for about 8 minutes, stirring occasionally, until cooked through and lightly browned. Add the onion and cook for a minute longer. Add the garlic, peas and 1/4 tsp. salt and cook for another minute or two. Set aside, covered, while you prepare the meat.

Heat the remaining tablespoon of butter in another skillet over medium-high heat until hot but not smoking. Sprinkle 1/4 tsp. salt and pepper on the steak and add it to the skillet in one layer so the meat sears. Saute for 2-3 minutes until browned on all sides. Transfer the meat to the vegetable mixture in the other skillet. Add the wine to the skillet you cooked the meat in and boil for about 10-15 seconds, then pour over the meat and vegetables. Sprinkle with chopped chives. Serve with mushroom and raisin chutney.

MUSHROOM & RAISIN CHUTNEY
Put all of the following ingredients in a stainless steel saucepan, bring to a boil, cover, reduce the heat to low and boil gently for about 10-15 minutes. Cool. Serve cold. Will keep refrigerated for about two weeks.
1 lb. button mushrooms, quartered
1/3 c. dark raisins
2 T. olive oil
2 T. tomato paste
1/2 tsp. yellow mustard seeds
2 bay leaves
1/3 c. dry white wine
1 T. chopped garlic
2 tsp. chopped peeled fresh ginger
1/2 c. coarsely chopped onion
2 T. red wine vinegar
1-1/2 tsp. sugar
1/2 tsp. freshly ground black pepper
1 tsp. salt

– Jacques Pépin, "Fast Food My Way"

Mushroom Velouté

The nights are longer, the weather is crisp and rainy − time for soup. This creamy mushroom soup is quick and easy, a perfect first course to a hearty beef stew. It's worth finding dried wood ear mushrooms (also known as tree ear or cloud ear) for a garnish. I found a 3-oz. package of dried cloud ear mushrooms at a Mediterranean market. Use 1 or 2 of the larger pieces as they really expand when simmered in the soup.

Recipe

2 T. butter
1 c. sliced shallots
1 T. very thinly sliced garlic (or use a vegetable peeler)
1-1/2 T. flour
4 c. chicken stock, heated
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 pound button mushrooms, washed and coarsely chopped
1-2 pieces dried cloud ear mushroom
1/3 c. sliced almonds, toasted for a few minutes on top of the stove or in the oven until lightly browned
1 c. half 'n half

Heat the butter in a saucepan over medium heat and add the shallots and garlic. Cook for 2 or 3 minutes or until softened. Add the flour and stir well for about a minute, then stir in the hot stock, salt, and pepper and bring to a boil.

Add the mushrooms to the stock with a few pieces of the dried cloud ear mushroom. Bring back to a boil, reduce the heat and simmer, partially covered, for 30 minutes. After about ten minutes, remove the cloud ear mushroom, let it cool, then slice in strips to use as a garnish when the soup is done.

When the soup is done, use an immersion blender to puree the soup to a creamy consistency. You can make the soup ahead at this point. When ready to serve, heat the soup, add the half 'n half, stir, and bring back to a boil. Take off the heat and ladle into bowls. Garnish with some of the cloud ear mushroom strips and sliced almonds on top.

– Jacques Pépin, "Fast Food My Way"

Mini Almond Cakes in Raspberry Sauce

The almond cakes can be made a day in advance. Just strain the raspberry sauce, add fresh fruit and you have a quick, delicious and healthy dessert. Serves 4.

Recipe

ALMOND CAKES
1/4 c. whole raw almonds
1/4 c. sugar
1/4 c. flour
1/4 tsp. baking powder
1 egg
3 T. melted butter
2 T. dark rum

RASPBERRY SAUCE
12 oz. frozen raspberries, defrosted
1/3 c. strawberry or raspberry preserves (seedless)

GARNISH
1/2 c. blueberries
1/2 c. sliced strawberries
4 sprigs fresh mint

Preheat the oven to 350 degrees. Put 4 paper liners in muffin tins. Put the almonds, sugar, flour, and baking powder in a small food processor and process until smooth. In a medium bowl whisk together the egg, melted butter and rum. Add the almond mixture and whisk gently until just combined. Pour the batter into the muffin cups and bake 15 minutes. Unmold and cool on a rack.

For the sauce, push the defrosted raspberries through a food mill and then strain through a sieve.

Put the almond cakes on a plate and surround them with the fresh fruit. Generously drizzle the sauce over, garnish with a sprig of mint and serve. If you like your cakes more saturated, roll them around in the raspberry sauce, then put on a plate.

– Jacques Pépin, "More Fast Food My Way"

Stuffed Pork Tenderloin on Grape Tomatoes

A butterflied pork tenderloin is stuffed with fresh spinach and cheddar and served over a bed of sautéed whole grape tomatoes. A 1 to 1-1/4 lb. tenderloin serves 4 people. If you're uncomfortable butterflying the tenderloin, have your butcher do it for you.

Watch Jacques prepare this dish here (at about the 8:25 mark)

Recipe

4 T. olive oil
1/2 c. chopped onion
1 8-oz. package baby spinach
3/4 tsp. salt
3/4 tsp. freshly ground pepper
Pork Tenderloin (about 1-1/4 lbs.)
3/4 c. grated cheddar cheese
1 pint grape tomatoes
1/4 c. fresh chopped parsley

Heat 2 T. of the oil in a large skillet over high heat. Add the onion and cook for about 1 minute, then add the spinach, pushing down into the skillet, and the salt and pepper. Cover and cook over medium heat until the spinach is wilted, about 2-3 minutes. Remove the lid and cook, uncovered, until the liquid from the spinach has evaporated. Transfer to a plate and let cool.

Trim the tenderloin of any fat and silverskin. I had a bit of trouble butterflying it, so I sliced it lengthwise to within about an inch of the other side, laid it open as flat as I could, covered it with saran wrap and pounded it to an even thickness and wide enough that it would enclose the stuffing. Sprinkle with salt and pepper, turn over and lay half of the spinach down the middle, then the cheese, and the rest of the spinach on top. Fold up the sides to enclose the filling. Wrap two strips of foil, about 1" wide, around the tenderloin to keep the stuffing inside. You can also put a bit of foil over the ends so the stuffing doesn't fall out.

Preheat the oven to 350. Heat the remaining 2 T. oil in a large ovenproof skillet. Sprinkle the outside of the tenderloin with salt and pepper and place it in the skillet over medium high heat to brown it on all sides. This takes about 5 minutes. Remove from heat, take off the foil strips and put the skillet in the oven and bake for about 15 to 20 minutes (depending on the thickness of the pork tenderloin). When done, transfer to a platter.

Add the tomatoes to the hot skillet and season with the remaining salt and pepper and add the chopped parsley. Saute over high heat for about 2 to 3 minutes until softened.

Slice the tenderloin crosswise into 8 pieces and spread the tomatoes all around and serve.

– Jacques Pépin, "More Fast Food My Way"

Razor Clams with Pecan Crust and Lime Aioli

The best fried razor clams ever! I've been preparing this recipe for over 15 years now, but for some inexplicable reason, this time I made a few changes. Not a good idea. First of all, instead of a food processor, I decided to use the Vitamix to mix the pecan crust ingredients. The motor is much too powerful and within a few seconds made a nut butter out of the pecans. Second mistake was using a nonstick pan rather than my tried and true cast iron. You just can't get that perfectly even high heat sear with nonstick! So much for experiments. I'll continue to make this fantastic recipe the way I always have.

Recipe

Razor clams (pounded VERY lightly to an even thickness)
Buttermilk
Flour

PECAN MIXTURE
2 c. toasted pecans
3/4 c. flour
1 to 2 tsp. cayenne (depending on your taste)
1/4 c. brown sugar
1/2 tsp. salt

LIME AIOLI: Mix all the ingredients in a small bowl and keep refrigerated.
2 c. mayonnaise
1/4 c. minced garlic
1/8 c. minced shallots
1/2 tsp. worcestershire sauce
1-1/2 tsp. seasoned salt
1/4 c. lime juice

For the pecan crust, pulse the flour, cayenne, brown sugar and salt until grainy in a food processor; add the toasted, cooled pecans, then blend. Lay out a plate with flour, a bowl with buttermilk, and another plate with the pecan mixture. Dredge the razor clams in the flour, then dip in the buttermilk, then press into the pecan mixture.

Fry in peanut or vegetable oil in a searing hot pan for 45 seconds per side ( no more, no less). Serve immediately with the lime aioli.

Vegetable Risotto

Hearty and creamy. Feel free to add whatever vegetables you like. For mine I used fennel, asparagus, peas, red pepper and mushrooms.

Recipe

2 T. olive oil
1/4 c. chopped onion
1 c. Arborio rice
32 oz. vegetable stock
2/3 c. chopped fennel bulb
5 asparagus spears, trimmed, peeled and cut into 1/2" pieces
1 c. frozen peas
1 red pepper, peeled (peel with a vegetable peeler), seeded and chopped
5 large mushrooms cut into 1/4" thick strips
3/4 tsp. salt
1/2 c. freshly grated Parmesan
2 T. butter

Heat the oil in a large skillet, then add the onion and sauté for 1 minute. Add the rice, stir well, then stir in 2-1/2 c. of the stock. Cook for 12 minutes, covered, over medium heat – stir 2 or 3 times otherwise the rice will stick to the bottom of the pan. Uncover and continue cooking, stirring occasionally, until the stock has been absorbed.

Add the fennel, along with another cup of the stock and cook, covered, for 5 minutes, stirring once or twice.

Add the remainder of the vegetables, the remaining stock and the salt and cook, uncovered for another 5-10 minutes, stirring until the mixture is creamy and the rice is tender. Remove from the heat, stir in the cheese and butter and serve immediately. Top with more grated parmesan.

– adapted from Jacques Pépin, "Essential Pepin"