British classic
gets isle touch

This dish was prepared by Ryan Durham of Pipeline Cafe on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Beef Wellington Pipeline Cafe Style

1 sheet puff pastry
2 tablespoons olive oil
4 6-8 ounce beef tenderloins (filet mignon)
Salt and pepper, to taste
>> Sauce:
1/2 cup heavy cream (or substitute half-and-half)
1/2 cup blue cheese

Preheat oven to 425 degrees.

Cut puff pastry into 4 pieces, each about the size of the filets. Place on greased baking pan and puncture with a fork several times (for even rising). Brush lightly with olive oil and bake 7-10 minutes, until golden. Cool.

Prepare a grill.

Use remaining olive oil to brush tenderloins. Sprinkle with salt and pepper. Grill to desired doneness.

To make sauce: In heavy pot on low heat, bring cream to boil. Remove from heat and stir in cheese.

Pour sauce over filets and top each with puff pastry. Serve with mashed potatoes and spinach (recipes follow).

Horseradish Mashed Potatoes

2 pounds red potatoes
4 tablespoons butter
2 tablespoons prepared horseradish
1/4 cup roasted garlic
1 cup cream
Salt and pepper, to taste

Bring potatoes and 1 to 2 gallons salted water to a boil. Reduce heat and cook until potatoes are tender. Drain. Place potatoes in large mixing bowl. Roughly mash potatoes (do not over-mash). Stir in butter, horseradish and garlic. Add cream, 1/4 cup at a time until creamy (amount depends on how dry potatoes are after cooking; more may be required). Season with salt and pepper.

Sautéed Spinach

2 tablespoons olive oil
3 cloves garlic, thinly sliced
1 pound spinach leaves, cleaned
Salt and pepper, to taste

In sauté pan, heat oil until just about to smoke. Reduce heat; add garlic and stir until light brown (do not burn). Add spinach a little at a time, adding more as it wilts and cooks down. Toss lightly 1 minute. Season with salt and pepper.

Nutritional information unavailable.

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