Boeuf en Croute (with morels);
Sauteed Arugula 

 

 

  

Boeuf en Croute --Photo by Spencer & Serena

Boeuf en Croute (with morels)

by Spencer & Serena

 

An easy, do-ahead, spectacular, and delicious way to serve filet. Easily expanded to serve however many you need. A nice twist on the standard - without the traditional (and controversial) pate de foie gras. This is a big hit with both my family and my guests.

  

Choose flavorful mushrooms like criminis, portobellos or even porcinis or morels. For the wine, choose something rich you would actually drink - a good Shiraz or Pinotage.   

Perfect served with asparagus. 

• 1 teaspoon olive oil (Or use sunflower oil from the market.) 
• 2 (6 ounce) beef, bison, venison, or elk tenderloin filets (Note that meats other than beef will be more lean. They should be cooked with less rather than more time.) 
• 1 tablespoon butter
• 8 ounces fresh morels
• 1/3 cup minced shallot (Or ramp whites or green onion.)
• 2 cloves garlic, minced (Or green garlic from the market.) 
• 2 tablespoons red wine
• 4 6-inch squares of frozen puff pastry, thawed but still cold
• 1 1/2 cups red wine
• Salt and pepper to taste
• 1 egg (optional)
• 2 tablespoons milk (optional)

1. Heat the oil in a heavy skillet over high heat until very hot. Sear the filets until well-browned on both sides, 1 to 2 minutes per side. Remove the filets from the skillet, and chill in refrigerator for at least 1 hour. Filets must be cold.
2. In the same skillet over medium heat, melt the butter, and cook and stir the mushrooms, shallot, and garlic until the shallots are tender and translucent and the mushrooms have given off their juice, 6 to 8 minutes. Stir in 2 tablespoons of red wine, scraping and dissolving any browned flavor bits from the pan. Transfer the mushroom mix into a bowl, and chill in refrigerator for about 45 minutes.
3. Place 2 pieces of puff pastry on a work surface, and top each with a chilled filet. Spread half the mushroom mixture in a neat layer on top of of each filet, and top each with a piece of puff pastry. Fold and pinch the edges of the pastry together, sealing in the contents, and trim to make a tidy package. Cut a small slit into the top of each package.
4. Pour 1 1/2 cups of red wine into a saucepan over medium heat, and simmer until the wine is reduce by half, about 15 minutes. Season wine sauce to taste with salt and pepper. Meanwhile, whisk egg into milk in a bowl, and brush the pasty packages with the egg mixture for a browner crust, if desired. Return the bundles to the refrigerator to keep cold.
5. Preheat an oven to 450 degrees. Line a baking sheet with parchment paper.
6. Place the puff pastry bundles onto the prepared baking sheet, and bake in the preheated oven until the pastry is golden brown and crisp and the filets are the desired degree of doneness (for medium-rare, about 15 minutes; an instant-read thermometer inserted into the center should read 130 degrees. Serve each filet in the pastry shell with spoonfuls of wine sauce on top.

 Adapted from allrecipes.com    

 Sauteed Arugula  

Sauteed arugula --Photo by Rita~ 

by Rita~


Ingredients

• 1 tablespoon olive oil (Or use sunflower oil from the market.)
• 10 ounces mushrooms, quartered (Use white, portobello, shiitake, oyster, morel or other mushroom offered at the market.)
• 1 red onion, diced (Or use green onions or ramps from the market.)
• 4 garlic cloves, minced (Or use green garlic from the market.)
• 1/3 cup vermouth or 1/3 cup white wine
• 1/4 teaspoon salt
• 1 pinch chili pepper flakes (See Savory Accents)
• 1/2 teaspoon dried or fresh herbs (rosemary, thyme, oregano or parsley)
• 8 cups arugula, ripped into bite size pieces washed and spun dry
• Nutmeg
• Grated cheese (Optional. Ask your favorite DCFM cheese maker.)

Directions

1. In a large pan heat oil over medium high heat. Add mushrooms, onions, and garlic stirring all the while cooking about 4 minutes the pan will be dry till the mushrooms release some liquid.
2. Deglaze the pan with vermouth.
3. Add salt, pepper flakes, herbs, nutmeg and arugula. Cook till wilted about 2-3 minutes.
4. Top with cheese.

Adapted from food.com.

We strive to keep this list as accurate as possible. We probably  missed an item or two that is at the market or listed an item as available when it is not. Chances are that not all items mentioned or listed below will be at each market.  If you see an item at the market that is not listed here please email bill@dcfm.org so we may update the list. 

Whoopie Pies
Yeast raised donuts

The infused vinegars sold by

Nord Haus Gartens and Crafts

use herbs and other flavorings grown by Thomas Nord.

(East Mifflin St.) --Photo by Bill Lubing

Cheese 

Cheese curds

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Fresh Vegetables
Arugula
Asparagus
Basil
Beets
Cilantro
Corn (frozen and popped)
Dill
Garlic (Green and overwintered)
Herbs
Lettuce
Mini Cucumbers
Onions (Seasonal green onions plus numerous overwintered varieties)
Parsnips
Potatoes (several varieties)
Radishes
Ramps
Rhubarb
Sweet Potatoes
Shallots
Salad mixes
Savoy
Sorrel
Spinach
Sweet Peppers
Sweet Potatoes
Swiss Chard
Tomatoes (fresh, canned, and dried)

Turnips
Water Cress

Just one of the varieties of tulips grown by CXL Family Farm.

(North Pinckney St.) --Photo by Bill Lubing

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Bill Lubing