Celebrate Labor Day 2021 With These Backyard Party Recipes

Celebrate Labor Day 2021 With These Backyard Party Recipes

Can you believe that it’s Labor Day 2021 already? Whether you’re cooking for one or many, there’s never been a better time to let your creativity shine with these tried-and-true backyard recipes!

Labor Day 2021 has long signaled that Summer is winding down to a close and Fall will soon be ushered in. 

We’re not letting our tasty backyard celebrations slip by just yet. What better way to celebrate than with these Labor Day recipes?

Check out these delicious party ideas that are perfect for any outdoor celebration! 

All of these recipes can be made in under an hour and most have ingredients you may already have in your fridge.

Whether you’re cooking for one or many, there’s never been a better time to let your creativity shine with these tried-and-true backyard favorites.

Street Corn Caesar Salad

Hand salads open the doors to your creativity. Yes, this is salad you can eat with your hands. Think lettuce cups and endive spears filled with salad ingredients.

Steak Fajitas

Cook flanks steaks on an outdoor grill and serve all the fixin’s on the side for your Labor Day guests to savor!

Poblano Pepper Short Ribs

Social-distance Summer just got hotter with pecks of peppers, two ways! Add fresh air and “bubble friends” for this backyard feast!

Watermelon Margarita

I concocted a cocktail that turned out to be a BIG hit at a backyard BBQ!

You might want to serve this easy and tasty festive, summer drink at your Labor Day picnic.

We use our fruit-flavored tequila to make this “Watermelon Margarita”:

 

Watermelon Margarita Fruit Cocktail for Labor Day

The Recipe:

Prepare the base for the cocktail by emulsifying the inside of a seedless watermelon.

We mushed up (this is a highly technical culinary term – not used by Julia in any of her 700 pages) two large watermelons for our outdoor party.

Add two or more large cans of lime concentrate to the watermelon slush. You can prepare this base in advance. Pour it into a large container and refrigerate.

For Watermelon Margaritas, take a lime wedge and run it around the rim of a margarita glass.

Combine margarita salt with a bit of granulated sugar and place onto a small plate or into a shallow bowl.

Dip the rim of the glass into the salt/sugar combo.

Pour the slush mixture into the glass. Top with a drizzle of Triple Sec Liqueur and a generous splash of fruit flavored tequila. Top with a fresh, pitted cherry.

Off To The Races: Kentucky Derby Party Plans

Off To The Races: Kentucky Derby Party Plans

Kentucky Derby Menu Ideas Party

The Kentucky Derby is this weekend and it’s time to prepare your party provisions!  Share these on Saturday in a small backyard soiree or savor them television side with the hubby.

We all know and love the term, “Spring is in the air,” but imagine, too, the divine way it smells, beckoning us to our backyards with the promise of barbeque with the fixin’s….And with Kentucky Derby right around the corner, we can really pull out the Southern stops for a safe and delicious outdoor gathering.

Whether you’re setting an elegant table or wearing a Kentucky Derby hat as you graze an outdoor buffet, consider these your go-to Kentucky Derby party plans:

Southern Style Charcuterie with This Cocktail Pairing…
Mint Julep Recipe Photo by <a href="https://unsplash.com/@gustavocastilho?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText">Gustavo de Camargo</a> on <a href="https://unsplash.com/s/photos/mint-julep?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText">Unsplash</a>

The Kentucky Derby doesn’t have to be a marathon if you play host this weekend. A simple charcuterie board elevated with Southern-style taste and ingredients will come to the rescue! This board’s arranged with deviled eggs, spiced crackers, pimento spread, pickled okra, millionaire’s bacon, my special cilantro shrimp recipe, and an assortment of turkey and ham roll-ups. Serve with Kentucky Derby’s infamous Mint Juleps and you’ll have yourself a party:

The Savoy Cocktail Book, Harry Craddock, 1930

4 sprigs fresh mint

½ tbls powdered sugar

1 glass bourbon, rye, or Canadian whisky

 

Use a long tumbler and crush mint leaves and dissolved sugar lightly together. Add spirits and fill glass with cracked ice. Stir gently until glass is frosted. Decorate on top with 3 sprigs of mint.

Read On

Breakfast Skillet with Glazed Eggs

From family to family, here in the South, there is debate about how to make a traditional hand pie. But one thing is for sure: This recipe makes for a delicious peach pie!  This recipe yields a pie that looks like a puffy, jelly doughnut and is over-the-top delicious. Top with confectioners’ sugar and cinnamon and serve with vanilla ice cream for a delicious Southern treat.

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Collard Greens With Slow Roasted Pork Belly

This Southern recipe was made from my Farmer’s Market opening day bounty and pulls together a few of my favorite farmer’s market finds: Tender collard greens, paired with rich pork belly. This dish is perfect if you’ve just had a stash of your greens in your drawer that you’ve been looking to work into a dish or perhaps bought a bushel too much from your local farmer’s market trip. This dish makes for a lovely first course or a wonderful side dish.

 

Read On

Chilled Strawberry Soup for Hot Days

My chilled soup adds farm-fresh sweet strawberries for a cool and refreshing treat.This recipe features both ways of making a gazpacho – you have the option to seed the tomatoes or you don’t. Either way, you’ll still have a great batch of gazpacho!

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Fried Pickles and Comeback Sauce: Your How to Guide

Like pickles? You’ll love this recipe, and you’ll be delighted to discover that there are so many ways to create a delicious batter for your fried pickles. I personally like the combination of seasoned flour and buttermilk for a tangy topping. You can fry them whole or sliced, fried in vegetable or peanut oil – Whatever floats your boat! The comeback sauce featured in this recipe is definitely to die for.

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My Recipe for Hushpuppies is Too Good for Your Dog!

I’ve always considered that my recipe for hush puppies is TOO GOOD…Try it and you be the judge. This recipe is my own version of that South Carolina fisherman’s special recipe. The great thing about it is that you don’t have to follow it precisely to get a tasty result. If you’re looking for a recipe that you can get creative with, this is it! Pick and choose your add-ins and sauces.

Read On

Delicious Ideas for World Health Day 2021

Delicious Ideas for World Health Day 2021

It’s World Health Day, and I’m highlighting five recipes that can kickstart your goal of adding more veggies to your meal plans and staying on the healthy-ish side of the table.

 

The theme for this year’s World Health Day is “Building a fairer, healthier world”. The theme is fitting, considering the year we’ve had surrounding our own health and the health of our families and communities.

The “Pandemic 15” is real!

Maybe you’ve pledged to improve your health, now that the world is slowly opening up. You can start by putting one fork in front of the next. It’s easy!

The key is not to feel discouraged, but to start small and
build towards healthier habits!

So, to give you a boost for this year’s World Health Day, I have compiled put together a little listy of my favorite fresh and healthy-ish recipes that are tasty enough that even a picky hubby wouldn’t turn down a plate.

If you’re looking to start your healthy eating journey, start small by adding more veggies with these meals:

Salads are a great start to your healthy journey! Aside from being easy to prepare, this Mediterranean Tuna Salad won’t make you feel guilty about eating something tasty. It’s tuna salad on steroids… and just what you are looking for when that mid-afternoon craving hits!

Read On

Breakfast Skillet with Glazed Eggs

I originally made this recipe because we had so many leftover potatoes. My solution? Turn them as a hash side dish for your main course meal instead! Who says you can’t include carbs in your healthy-ish meal plan. Certainly not me!

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This Vietnamese Eggplant Stew is something I’m really proud of. The eggplant comes out as delicious, velvety, and rich. I learned the technique to make this dish in a cooking class when I visited Hoi An, Vietnam. Totally deserving of my listy since it is WORLD Health Day!​

 

Read On

Just because you are trying to eat veggie-forward meals, doesn’t mean you can’t enjoy your favorite dishes, like roasted chicken with stuffing. Yumm.

This dressing with veggies recipe that I made has squash, mushrooms, and more! Cinnamon, thyme, and chicken broth combine to make this one of the most delish side dishes you can find. I stuff it into roasted chicken, thick pork chops, or even more veggie-forward into zucchini boats. It’s all good!

Read On

Carrots, potatoes, Brussels sprouts, and squash are the stars of this veggie salad. It’s so filling, it doubles as a side dish or main dish meal. Top everything with my very favorite vinaigrette and you have a veggie-forward meal to share with family and friends. 

Read On

Spring Dinner Party Menu Featuring Fresh Dinner Salads

Spring Dinner Party Menu Featuring Fresh Dinner Salads

The secret to entertaining and still having a good time?

 

PLANNING!

Steal my very best springtime entertaining ideas that will guarantee you have just as much fun as your guests with these main course salad ideas!

Secret Squash Jorj Morgan Filming

While March isn’t quite marching away from winter, I feel Spring in the air.

Easter is right around the corner and with vaccinations occurring rapidly, families and friends may start gathering to celebrate a new season.

I have a theory about entertaining. I like to keep my eye on the prize of enjoying my party as much as my guests do. I must admit that I usually accomplish this goal!

The secret to making it all happen is to plan, plan, plan. If you spend the time preparing before-hand, when it comes to party time, everything will be ready!  

Putting these two ideas together, I have a party plan to share with you for your right-around-the-corner Spring get-together. My book, “At Home Entertaining”  (If you don’t find it on your shelf, you can still find it on Amazon), contains a plan for a Sunset Picnic Supper.

This party plan was one that our catering company created when we were asked to design a party to go with a groundbreaking ceremony on the lot that would eventually house a four-story office building. The lot was vacant, so we erected a tent and set each place at multiple tables with individual picnic baskets that held the guest’s china, linen napkins, glassware, and even a stem vase with a single fresh flower.

The meal was presented family-style with servers offering platters of main course salads. We prepared all of the pieces of each salad in advance and keep them refrigerated, assembled the dishes on-site, right before serving.

The party was a hit and I’ve served these main dish salads again and again over the years.

I used that party plan to create one for this year. It includes these dishes:

Grilled Flank Steak With Roasted Onions, Sliced Tomatoes, Blue Cheese and Poblano Pepper Vinaigrette

Here’s how: The day before I’ll pound the flank steaks with the rough side of a meat mallet and place them in marinade overnight. I’ll roast the poblano peppers and add them and a handful of spinach leaves to my favorite vinaigrette recipe to create a deeply colored, subtly spiced sauce. This I’ll chill in the fridge.

I’ll roast small (palm-size) white onions, cut into quarters, in the oven until they are golden and syrupy, and store these in the fridge as well.

On the day of the party, I’ll grill the steaks to just medium-rare. I’ll wrap them in foil and refrigerate until about an hour before the party. Removing the steaks, vinaigrette, and onions from the fridge, about an hour before gives me the time I need to bring everything to room temperature. (I like the way food tastes at room temperature instead of chilled from the fridge.) 

To assemble the salad, I cut ripe, beefsteak tomatoes into slices and lay them around the outside of a large platter. Then I’ll top these with chunks of blue cheese. I’ll lay the onions inside the ring of tomatoes. 

Then I’ll slice the steaks into thin strips and pile them high into the center of the dish. I’ll drizzle some of the vinaigrette over the top of the salad and serve the rest on the side. And

I’ll do all of this before the first guest arrives! The salad will be good-to-go for several hours.

Poached Chicken In Tuna Sauce

This is a dish based loosely on a dish called Vitello Tonnato (veal with tuna-caper sauce) and is perfect for this party because it is made the day ahead. Whole chicken breasts are poached in wine and broth with veggies and herbs.

Then these are sliced and layered onto a platter and covered in a rich sauce made with tuna, anchovies, capers, lemon juice, and mayo.

I’ll refrigerate the dish overnight which allows the slices of chicken to absorb all the flavors of the sauce. All I have to do is remove the platter from the fridge and garnish with lemon slices, capers, and fresh parsley.

I’ll add a ring of baby artichokes around the edge of the platter…. just because I can!

Secret Squash Jorj Morgan Filming

Roasted Salmon In the Grass With Cucumber Mint Sauce

This is the secret to perfectly roasted salmon….Shhhhhhh… don’t tell!

….It’s brown sugar.

Yup, I spice my salmon with brown sugar. I mix the sugar with everything else in my spice drawer and then rub it all over the salmon. Twenty minutes of roasting in a hot oven and you have the most delish salmon that you can easily serve at room temperature.

I’ll lay the salmon over barely sauteed spinach (the grass) and drizzle it with a sauce made from fresh cucumbers, sour cream, and fresh mint. Oh boy!

I’ll round out the menu with Farmer’s Market Orzo Salad from “Canvas and Cuisine” and Herbed Onion Biscuits.

Dessert will be my spring-time favorite
Sunshine Cake from Sunday Best Dishes”

Even I want to be invited to this Spring dinner. How about you?

What I’m Reading and What We’re Eating: Super Supper Book Club Menu

What I’m Reading and What We’re Eating: Super Supper Book Club Menu

I chose a veggie-forward menu for this Super Supper Book Club, Social-Distance Edition. Safely supp over a good read and prepare for what will be a roller coaster discussion and meal!  Click to skip to the recipe

 

In the months before COVID, we started posting a once a month book club guide for you to follow with your group. 

I stopped posting because we couldn’t gather.

But, in today’s environment, with some of the restrictions eased and our ability to safely gather in a socially distance approved way, I thought I would bring it back! My book club has gathered over the summer and we will convene again this week.

For those of you who are still staying home, you might consider starting a virtual book club.

A few of my besties did this over the summer as well, and we found that we gathered (virtually) more often than our in-person club.

I have included the full supper club menu here, but if you wish, just a sampling of one or two dishes works just as well.

Either way, if you are looking for a good read to share with friends (or just on your own), this one’s for you!

 

“The Family Upstairs” by Lisa Jewel

As I read, I had the same feelings that I had when I read The Goldfinch. The abuse of children is never an easy subject.

However, I loved this read because of the development of the characters from childhood to adulthood, the paths their lives eventually take, and The Baby that brings them together.

There are several twists and turns, many of which I didn’t see coming (which to me is the measure of a good suspense novel).

This is my next pick for our Super Supper Book Club.

Gather your readers, give them the title, and dole out the recipes for what will be a roller coaster discussion and meal.

There are three stories woven into the narrative. On Libby’s 25th birthday, she finds out she’s inherited a Chelsea mansion that’s been held in trust.

She soon discovers the house has a dark history based on scant decades-old news coverage. Lucy is living hand-to-mouth in France when her phone reminds her that The Baby is 25.

Without the means or identity, she must resort to some pretty desperate acts in order to get back to England after 24 years. Henry knows everything that happened in the house in the last several years when his family lived there.

He knew why there were so many extra people living there, what happened to the once-opulent residence and its contents, and how and why people were found dead in black robes on the kitchen floor.

I already cooked up some questions for your Super Supper Book Club gathering…

  • Do you think Henry’s lies and violent acts were born out of his need to survive an unimaginable situation, or do you think there is, as Clemency states, “a streak of pure evil” in him?
  • In your opinion, who is the most tragic figure in this novel? 
  • What do you imagine happens to the characters after the book ends?

I chose a veggie-forward menu for this Super Supper Book Club. In contrast to the spartan food the children were given while they lived at 16 Cheyne Walk, this menu celebrates the abundance of the garden with dishes woven into a delicious menu that all your members will enjoy.

Super Supper Book Club Menu

“The Family Upstairs”

 


Fresh Corn, Green Bean and Arugula Salad with Lemon Balsamic Vinaigrette •
Canvas and Cuisine,  page 150

Cauliflower Risotto with Cinnamon-Roasted Butternut Squash • Canvas and Cuisine, page 36

Grilled Portobello Mushrooms with Sun-Dried Tomatoes, Pancetta and Toasted Breadcrumbs (Recipe below) Canvas and Cuisine, page 96

Fresh Fish of the Day in Puttanesca Sauce • Canvas and Cuisine, page 262

Meyer Lemon Olive Oil Cake with Thyme • Canvas and Cuisine, page 341

Grilled Portobello Mushrooms
With Sun-Dried Tomatoes, Pancetta & Toasted Breadcrumbs

Best Stuffed Portabello Recipe

Spending quality time in the Farmer’s market naturally leads to veggie-forward main meals. This is one of these. There’s nothing better than meaty mushrooms, with a tangy, crunchy filling! You can serve these mushrooms as a first course, or as a late-night snack. Or you can stuff smaller mushrooms and serve these to your book club! The flavors are fantastic – everyone is a mushroom lover after tasting this dish!

Ingredients

1 cup Panko Breadcrumbs

2 tablespoons butter, melted, plus 2 more for sauce

1 (3.5-ounce) julienned sun-dried tomatoes packed in oil, drained but save 2 tablespoons of the oil 

4 ounces pancetta, finely diced

4 large garlic cloves, minced, about 2 tablespoons

¼ cup Marsala wine

Juice of ½ medium lemon, about 2 tablespoons

1 teaspoon kosher salt

¼ teaspoon crushed red pepper flakes

2 tablespoons chopped fresh parsley

8 Portobello mushrooms, stem and gills removed

2 tablespoons olive oil

Yields: Serves 4 for a Veggie Main or 8 as an Appy

Time:   30 Minutes

glazed lemon cake with berry sauce
glazed lemon cake with berry sauce

Preheat the oven to 350°. Mix the breadcrumbs with 2 tablespoons of melted butter in a small bowl. Spread the crumbs onto a baking sheet. Toast the buttered crumbs until they begin to crisp, about 5 to 7 minutes. Remove and set aside.

Pour 2 tablespoons of the oil from the sun-dried tomatoes into a skillet over medium-high heat. And the pancetta and cook until crisp. Use a slotted spoon to remove the pancetta to a platter lined with paper towels. 

Add the sun-dried tomatoes to the skillet. Add the garlic and cook for 1 minute. Pour in the wine and simmer until most of the wine has disappeared, about 3 to 5 minutes. Pour in the lemon juice. Season with some of the salt and crushed red pepper. Turn off the heat and swirl in 2 tablespoons of butter. Stir in the parsley.

Heat a grill pan on high heat. Brush the mushrooms with olive oil on both sides. Season with salt and pepper. Grill the mushrooms, turning once, until they are just beginning to soften, about 5 minutes total. Transfer the mushrooms to a platter. Spoon the sun-dried tomatoes into the mushroom caps. Top with pancetta and toasted breadcrumbs.

Fancy Dress Dinner in the New Normal

Fancy Dress Dinner in the New Normal

If you’ve been living in your Lulumons, this Fancy Dress Dinner Party is for you! Prepare a feast for your “bubble friends” or family this Social-distance Summer.

Click to skip to the recipes

 

When was the last time that you dressed up? 

For that matter, when was the last time that you got out of your sweats? 

We discussed this during my walking group’s morning trek the other day. The answers were startling. No one had dressed up in months!

I mean, “fancy- dressed-up”, like sparkles and heels and ties and pocket squares. 

The occasions that we dress for have all gone away.

No more business dinners, charity events, or milestone birthday parties. Weddings are postponed and black tie events are canceled. I’m not even sure that this year’s fall fashions haven’t been hanging in my closet since last spring!

I decided to change things up a bit in my bubble.

I’m planning a fancy dress party that fits with the new normal.

I’ll host a smaller group of friends, maintain a socially-distanced table in an open-air space and absolutely, expressly forbid hugging and kissing.

But there will be place cards and flowers on the table. We’ll be served on real china plates and crystal. Places will be set with linen napkins and a printed menu.

And yes…There will be FOOD.

Really, really good food.

Here’s my fancy-dressed dinner menu:

 

Spinach Salad Topped with Heirloom Tomatoes and Salt and Pepper Fruit

Beef Wellington with Red Wine Demi Glaze

Pommes de Terre Chantilly

Chocolate French Silk Pie

 

Sounds daunting, yes! Well, it’s not. Let me tell you how.

You can make the pie the day before. I’ll tell you a secret. 

I use Ina Garten’s pie crust recipe.

And Ree Drummond’s recipe for the filling. 

I topped the pie with whipped cream and dust with salted caramel sugar from Spice and Tea Exchange.

It’s not only yummy, but it’s also pretty!

 

The salad is created by tossing baby spinach leaves and thin slices of onion with a bit of vinaigrette. I top this with slices of ripe tomato with a dribble of olive oil.

What makes this salad so special is the fruit. I dice watermelon into very small cubes which I spritz with kosher salt. 

Next, I cut strawberries into the same size pieces and sprinkle with pepper. I scatter the “salt and peppered” fruit cubes on top of the tomatoes and chill the salad.

 The bite is crunchy, sweet, and surprisingly refreshing.

 

The Beef Wellington recipe is right out of my book, Fresh Traditions

Seared tenderloin filets are topped with a slice of pate and a spoonful of creamy, sherried mushrooms. Then they are wrapped in pastry and chilled until you are ready to bake. 

Twenty minutes in the oven creates an over-the-top main course, especially when served with a red wine reduction.

But my favorite dish on the menu is the potatoes.

Imagine a mashed potato souffle and you will get your mouth watering for these Chantilly potatoes. Named for a region in France that creates wonderous cream, these potatoes can be prepared in the morning and baked off in the same oven as the beef. Success!

My party is coming soon, and I hope it inspires you to get out of those pj’s and back into the worldAt least a little step towards getting back into the world!

Pommes de Terre Chantilly

Breakfast Skillet with Glazed Eggs

Ingredients

Whipped potatoes meet whipped cream in this most delicious version of mashed potatoes. It’s a fussy presentation which requires a bit of work but is really worth the effort.

4 (1 ½ to 2-inch thick) beef tournedos (center cut fillet of beef)

1 tablespoon olive oil

1 teaspoon kosher salt 

Course ground pepper

1 tablespoon butter

2 large shallots, minced (about 2 tablespoons)

8 ounces Baby portobello mushrooms, sliced (about 2 cups)

2 tablespoons cup sherry

1/3 cup cream

1 tablespoon chopped fresh tarragon

1 (1-pound) package frozen puff pastry, thawed

1 egg, beaten with 1 tablespoon water

4 to 6 ounces pate, preferably duck mousse, cut into 4 slices

Serves:   4

Time:  30-minute Cuisine

glazed lemon cake with berry sauce

Peel the potatoes and cut them into ½-inch cubes. Place the potato cubes into salted, boiling water. Cook until the potatoes are very soft, about 8 to 10 minutes. Use a colander to drain the potatoes. Place 3 tablespoons butter and milk into a large bowl. Use a potato ricer to smoosh the potatoes into the bowl. Stir the potatoes into a smooth puree.

Preheat the oven to 400°. Divide 1 tablespoon butter into four individual baking dishes. Place these onto a baking sheet. Place the dishes into the oven and let the butter melt onto the bottom of each one.

Use an electric mixer to whip the cream into soft peaks. Place about ⅓ of the whipped cream into the center of the potatoes. Gently stir the cream into the potatoes. The potatoes will be soft and light. Scrape the remaining whipped cream into the bowl. Gently fold this cream into the potatoes. You don’t need to overwork the potatoes. You want these to be light and airy. 

Spoon the potatoes into the baking dishes. Sprinkle each dish with Parmesan cheese. Bake until the potatoes are warmed through and the tops begin to turn golden brown on the edges, about 20 to 25 minutes.

Beef Wellington

Ingredients

This renowned dish is easy to make and a super way to show off in front of your guests. The good news is the beef packages can be prepared in advance and baked 30 minutes before you seat your guests. Talk about “fast food”!

4 (1 ½ to 2-inch thick) beef tournedos (center cut fillet of beef)

1 tablespoon olive oil

1 teaspoon kosher salt 

Course ground pepper

1 tablespoon butter

2 large shallots, minced (about 2 tablespoons)

8 ounces Baby portobello mushrooms, sliced (about 2 cups)

2 tablespoons cup sherry

1/3 cup cream

1 tablespoon chopped fresh tarragon

1 (1-pound) package frozen puff pastry, thawed

1 egg, beaten with 1 tablespoon water

4 to 6 ounces pate, preferably duck mousse, cut into 4 slices

Serves:   4

Time:  60-minute Cuisine (Plus chilling)

glazed lemon cake with berry sauce
glazed lemon cake with berry sauce
glazed lemon cake with berry sauce

Preheat the oven to 425°. Brush the beef with olive oil.  Season with salt and pepper.  Heat a skillet over high heat.  Place the steaks into the skillet and sear until well browned, about 3 to 4 minutes.  Turn until both sides are golden, about 3 to 4 minutes more.  Transfer to a rack and cool to room temperature.  

Heat the butter in a skillet over medium-high heat.  Cook the shallots in the pan until soft, about 3 to 4 minutes.  Add the mushrooms to the pan and cook until soft, about 5 minutes.  Add the sherry, cream, and tarragon to the pan.  Season with salt and pepper.  Cook until most of the liquid is absorbed, about 3 to 5 minutes more.  Cool this mixture to room temperature.

Roll out the puff pastry sheets to about ¼-inch thickness.  Cut into 4 rectangles.  Coat a rimmed baking sheet with vegetable oil spray.  Place a beef slice onto a pastry rectangle.  Brush the edges of the dough with a beaten egg. Place a slice of pate on top of the beef.  Top with sautéed mushrooms and the tarragon cream sauce.  Wrap the layered beef with the pastry.  Crimp the top ends together to seal the package.  (Form the bundle into a purse, trimming off the excess pastry.)  Repeat with all the filet slices.  Place each bundle onto the prepared baking sheet.  Cover and chill for at least 1 hour or overnight.

Preheat the oven to 425°. Brush each package with a beaten egg.  Bake for 10 minutes.  Reduce the temperature to 375°.  Bake until the pastry is golden, about 20 minutes more.  Allow to rest for 10 minutes before serving.  Serve with red wine sauce.

Overboard Tip

To make red wine sauce heat 1 tablespoon olive oil in a skillet over medium-high heat.  Cook 2 large minced shallots until soft.  Pour in 1 cup dry red wine.  Reduce until ½ cup remains.  Pour in 1 cup beef broth.  Reduce until 1 cup remains, about 15 minutes.  Stir in 2 tablespoons Dijon mustard, 1 tablespoon lemon juice, and 1 tablespoon chopped fresh