Clearly I am really getting into the international foods.
Have you guys been watching the Olympics?
So far I have only watched a few runs of the Men’s Half Pipe Snowboard finals and that is only because my family is back it is kind of a big deal around here, seeing as my brothers live and breath snowboarding.
Ok, but today is all about the food.
I am having a ton of fun cooking up some international foods.
Today we are doing French.
I mean, crepes?
Not sure it gets more French than crepes. Crepes are a french classic, but in all honesty (and I think you guys already know this) I make crepes all the time. Like all the time. I think of them as a French tortilla. A delicious French tortilla. French tortillas that can go sweet and savory. So many options.
I know a lot of people are intimidated by crepes and I am aware that you can buy them at the grocery store these days, but I promise crepes are actually very easy. It takes a few crepes to get into the flow, but practice makes perfect and you get to eat the ones that tear or end up looking funny.
What is not to love about that?
If you are really not into making the crepes than buy them from the store and if your store is lame and does not carry them, use a tortilla.
But really just make the crepes. And use the leftover crepes and make ice cream tacos. Ah huh. Do it.
For the filling, I kept things very simple.
I wanted to let the beef tenderloin’s flavor really shine through and not to over power it with a bunch of different ingredients like I typically do. So I went with a simple and classic combo that I knew would not dissapoint.
Finish everything off with a drizzle of balsamic glaze and a pat of blue cheese butter.
Kind of fancy, right?
But simple too!
- 2 large eggs
- 3/4 cup milk (I use 2%)
- 1 cup white whole wheat flour or whole wheat pastry flour (or all purpose flour)
- 3 tablespoons butter
- 1/4 teaspoon salt
- 1/2 cup water
- 2 (4 to 6 ounce) beef tenderloin filets or your favorite cut of meat (you can also sub chicken or seafood)
- freshly crack coarse black pepper
- coarse salt
- 2 tablespoons butter
- 1 clove garlic minced or grated
- 6-12 ounces baby bella mushrooms, sliced
- 6 ounces fresh spinach
- 2 tablespoons balsamic vinegar
- salt and pepper, to taste
- a pinch of fresh nutmeg
- 2-4 ounces blue cheese, crumbled
- fresh parsley, for garnish
- [blue cheese butter | http://www.halfbakedharvest.com/steak-and-french-fry-salad-with-blue-cheese-butter-poached-eggs/], for serving (optional)
- Balsamic Glaze
- 1/2 cup balsamic vinegar
- 1 teaspoon brown sugar (optional)
To make the crepes. Add butter to a small saucepan and heat over medium heat. Whisk constantly until brown bits appear on the bottom, about 5-6 minutes, then immediately remove from heat and set aside. Combine all the remaining ingredients in a blender or food processor. Add the browned butter and pulse for 30 seconds or until well combined. Place the crepe batter in the refrigerator for about 30 minutes. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a 12 inch non-stick pan. Add butter or cooking spray (I like to use cooking spray) to coat. Pour 1/3 cup of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. Makes about 10 crepes.
To make the balsamic glaze, add the vinegar and brown sugar (if using) to a small saucepan and bring to a boil. Reduce to a very low simmer and cook for 10-15 minutes, until liquid reduces by about half and is slightly syrupy. Remove from heat, pour the glaze into a bowl or glass to pour, and set aside to cool and thicken.
Cook the steak via you're preferred method - I like to grill it or sear the steak on the stove. Heat your grill to medium high. Rub the steaks with 1 tablespoon olive oil, salt and pepper on both sides and grill until your preferred doneness. I like mine about medium-rare, which was about 3-5 minutes per side (this depends on the thickness of your steak). If cooking the steaks on the stove follow the same directions. Remove the steaks and place on a cutting board. Let them rest 10 minutes before slicing against the grain into 1/4 inch strips.
Meanwhile heat a medium skillet over medium high heat, add 2 tablespoons butter and toss in the mushrooms in a single layer. Don't stir them! Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and add the spinach. Season with salt and pepper, to taste. Continue cooking about 5 minutes or until the spinach is beginning to wilt. Add the garlic and cook for about 10 seconds. Add the balsamic vinegar, and simmer until the mushrooms have soaked up all remaining vinegar. Remove from the heat, taste and adjust seasonings if needed.
To assemble, layer a crepe flat on a plate and sprinkle on the spinach and mushrooms. Add a few slices of steak and a sprinkle of blue cheese. Fold the crepe up into triangles or little burritos. Drizzle with the balsamic glaze and add a dollop of blue cheese butter if desired. Sprinkle with fresh parsley. YUM.
Simple food that looks kind of fancy. Yup, sounds good to me.