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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking


RECIPE

Serves 2 or more

A CookTale

Ever since I was a preteen I remember that Steak and Kidney Pie was served in my parent’s home. I guess it was a carryover from my father’s background, from Welsh slipped into the family genes. Kidneys on toast, Lamb Chops and Hash Browns and Steak and Eggs, were all memories of weekend breakfasts. And Cathie enjoys Kidneys and requests them as well.
One important tip. Kidneys should be submerged in salted water or milk and refrigerated overnight. Traditionally the pie crust is Puff Pastry, but I will never master that technique. Pepperidge Farm prepared Puff Pastry Crust work for me.

INGREDIENTS

2 TB of EVOO (more if needed)
1 LB of Beef (We used Fillet of Beef)
12 Ounces of Veal, Beef or Lamb Kidneys (quartered)
2 medium Yellow Onions, (in a large dice)
2 TB Butter
3 Turnips (peeled & shaped into batons)
10 Ounces of White Mushrooms
1 TB Flour (for thickening) & 1 TB (for pastry dusting)
2 Ounces of Demi-Glace + 1 cup of Beef Stock (to form a rich stock)
Kosher Salt & freshly ground Black Pepper (to taste)
1/4 Cup of Worcestershire Sauce
1 Egg mixed with 1/4 Cup Milk

METHOD

1. Heat the EVOO in a large frying pan. Sear & seal the Beef. Remove to a large bowl. Sear & seal the Kidneys in the same pan. Remove to a bowl.

2. Add the Onions to the pan & cook for 3-4 minutes. Remove to the bowl.

3.Add 1 TB of Butter & the Turnip batons to the pan. Saute until tender. Remove to the bowl.

4. Add another TB of Butter to the pan & saute the Mushrooms until browned & tender. Add to the bowl.

5. Add the stock to the pan, stir well & bring to a boil.
Turn the heat down and simmer for 10 minutes without a lid. If the liquid begins to evaporate add more stock.
Remove from the heat. Add Salt, Pepper & Worcestershire sauce. Return the bowl contents to the pan & coat the Meats & Vegetables. Allow to cool slightly.

6. Place the cooked mixture into a 9″ pie dish.
Roll out the prepared pastry 2 inches larger than the 9″ plate. Using a rolling pin, lift the pastry and place it over the top of the pie dish. Trim & crimp the edges with your fingers and thumb. Brush the surface with the Egg mixture.

7. Preheat the oven to 375F. Bake for 15 minutes or until the crust has flaked & lightly browned.

You do not want the (pricey) Fillet of Beef to overcook & dry ou

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