TO PREPARE CABERNET REDUCTION: Pour the wine into a small heavy
saucepan and bring to a boil. Turn down the heat to low and simmer
for 45 minutes to 1 hour, or until 1/2 cup remains and the consistency
TO PREPARE BEEF: Season the steaks with salt and pepper. Heat 1
tablespoon of the olive oil in a nonstick pan set over medium heat
and sear the filets on all sides, about 1 minute per side, or until
browned. Remove the filets and any juices they have released and
Add the remaining 1 tablespoon of olive oil to the pan and saute
the onions for about 5 minutes or until light golden brown. Turn
down the heat to medium-low, add the beef stock and any reserved
beef juices, and continue to cook until the onions have cooked all
the way through and are moist but not wet, about 5 minutes longer.
Stir in the thyme and season with salt and pepper to taste. Transfer
to a mixing bowl and let the onions cool completely. Crumble the
goat cheese into the onions and mix gently with a fork to incorporate.
Roll out the puff pastry until it measures 14 inches square and
then cut into four 7-inch squares (the squares should be large enough
to fold around the fillets). Brush the edges of the puff pastry
with the beaten egg and place 3 tablespoons of the onion-goat cheese
mixture in the center of each square, spreading it out with the
back of a spoon. Place the beef filets on top of the mixture and
spoon the remaining onion mixture on top of the filets and around
the sides. To finish, bring up the 4 corners, and tightly enclose
the puff pastry by closing the sides over and using more beaten
egg to seal. (Don't worry too much about how this looks as the joined
edges will be on the bottom o the puff pastry package when serving.)
Turn over the puff pastry and place on a lightly oiled baking sheet.
Let rest in the refrigerator for about 30 minutes.
Preheat the oven to 400 degrees F. When ready to bake, remove the
packages from the refrigerator and brush the surface with the beaten
egg. Bake in the oven for about 20 minutes for medium-rare, 25 minutes
for medium, or until the pastry is golden brown. (If the pastry
gets browned too quickly, cover with foil and continue to bake.)
TO PREPARE THE GREEN BEANS AND WALNUTS: About 15 minutes before
you are ready to serve, prepare the green beans. Blanch the beans
in a saucepan of salted boiling water to cover for about 5 minutes,
until they turn bright green and are just tender; they should still
have a bite to them. Drain the beans and lay out on paper towels
to dry. Zest the lemon with a zester or vegetable grater and set
aside. Juice the lemon. Melt the butter in a large skillet over
medium heat, add the blanched beans, and sauté for about
3 minutes, taking care not to overcook them. Add the lemon zest,
2 tablespoons of the lemon juice, and season with salt and pepper
to taste. Taste, and add more lemon juice if desired. Toss the walnuts
with the green beans.
TO SERVE: Place the pastry-covered steaks in the center of warmed
serving plates. Using tongs, arrange the green beans next to the
pastry. Drizzle any remaining butter from the pan over the green
beans. Spoon 2 tablespoons of the warmed Cabernet reduction next
to the steaks.
WINE RECOMMENDATION: Ringing in the New Year with this recipe demands
a powerful and elegant wine, such as a fine California Cabernet
Sauvignon or a classified Red Bordeaux from France.
HELPFUL TIPS: Use small pastry cutters or a sharp knife to cut
out decorative shapes from any extra puff pastry and attach to the
top of the pastry with beaten egg before baking. Using frozen puff
pastry is certainly easier than making puff pastry from scratch,
but feel free to use homemade if you prefer. Typically, frozen puff
pastry comes 2 sheets to a box, with each sheet measuring 9 inches
square, as we have used here.
Recipe reprinted by permission of Harper Collins. All rights reserved.