Here is a recipe from Brennan’s that was demonstrated by Chef Mike Roussel at the 1996 Chef’s Charity for Children. It is the main component in the Eggs Owen. This hash is made with beef tenderloin, the part of the cow that Filet Mignon comes from. This is a great dish even without the eggs.
1 large Idaho Potato
1/4 cup (1/2 stick) Butter
1 pound Beef Tenderloin, diced small (Beef tips can be substituted)
1/2 cup Onions, finely chopped
1/2 cup Celery, finely chopped
1/2 cup Grenn Bell Pepper, finely chopped
2 tablespoons Garlic, finely chopped
2 Bay Leaves
1 tablespoon Worcestershire Sauce
2 tablespoons all-purpose Flour
1/2 cup Scallions, finely chopped
Pinch of Cayenne pepper
Pinch of White Pepper
1 cup Beef Stock
1/4 cup fresh Parsley, finely chopped
Salt and Black Pepper
Peel and cube the potato. Fill a large saucepan with water and bring the liquid to a boil. Add the potatoes to the boiling water and cook until tender, about 15 minutes; do not overcook.
Melt the butter in a large skillet and brown the beef tenderloin over moderately high heat, about 3 to 4 minutes. Remove the meat from the pan with a slotted spoon and set aside. Add the onions to the skillet and cook for 2 minutes, then stir in the celery, bell pepper, garlic, and bay leaves. Cook the vegetables for 2 to 3 minutes until tender, then blend in the Worcestershire, flour, scallions, cayenne, and white pepper. Season with salt and pepper to taste. Whisk the beef stock into the mixture and return the diced meat to the pan. When the mixture comes to a boil, lower the heat and simmer about 10 minutes, until the liquid has reduced. Remove the bay leaves and fold in the diced potatoes and parsley.
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