No matter, if turned out well if I do say so myself. I have a grown-up version of the kid friendly favorite and you owe it to yourself to give it a try!
THE RECIPE
We start with a batch of buttermilk biscuit dough -- WAIT, WAIT, if you are pressed for time (as I was on this recent evening with office hours until after 8PM) by all means feel free to substitute your favorite CANNED biscuit in a tin and roll them out to the desired thickness.
But for the purists, please read on:
3 1/4 Cups all purpose flour plus 1/3 cup for kneading
3 teaspoons baking powder
1cup buttermilk
1T butter
1 teaspoon salt
3/4 teaspoon baking soda
3/4 cup oil or shortening
Combine flour, baking soda and salt. Add the oil or shortening slowly, working it into the dry ingredients. Add buttermilk and butter, stir well and turn out onto a lightly floured surface. Knead briefly, adding flour as necessary until a thick consistency (like modeling clay) is achieved. Using a floured rolling pin, roll out to approx. 1/2 in. thickness. Cut out individual biscuits using a 3-4 in. diameter drinking glass. Re-roll the sheet of dough and cut out additional biscuits until used up.
Proceed from here to roll the biscuits to fit around the steak fingers. Follow to end of directions.
SO, for those of you joining us in progress...
1 boneless New York steak (1 pound or larger), cut into pieces approx. 1" X 4"
Salt and crushed black pepper to taste
Dash Worcestershire sauce
1/2 bunch scallions, green and white pieces separated and sliced thinly
3-4T bleu cheese crumbles
Biscuits, one per piece of steak
1 egg and a drop of water, beaten
Preheat oven to 350 degrees Fahrenheit
Beef demi glace (I will have to elaborate on this recipe after I do my segment on stocks; I keep demi in my freezer after freezing it into ice cube trays a` la Anthony Bourdain)
Butter, 1T per cube of frozen demi glace
Season the steak fingers with salt, pepper and Worcestershire sauce. Sear in a cast iron pan or over grill for approximately 30 seconds per side. Sear the ends as well; set aside.
Roll out one biscuit per steak finger large enough to fit the ends of the pieces; lay steak into the center of the biscuit and sprinkle with white scallion pieces, bleu cheese crumbles and a light drizzle of demi glace. Wrap the ends up and press one over the other. Brush the seams with the egg wash and lay seam side down on a non stick baking sheet. Brush egg wash onto the other side; continue until the steak pieces have been used up.
Bake approx. 15 minutes, until biscuits are golden brown and steak reaches an internal temperature of 125 - 130 degrees Fahrenheit
While these were baking, I worked up a fresh green bean side dish.
1/2 pound green beans, ends snipped and threads pulled
1 small shallot, minced
1t olive oil
1T butter
1/2 t white truffle oil
1/8 t chili oil
1T Marsala wine
Sautee beans and shallots in olive oil and butter for 2-3 minutes over high heat; reduce heat and add truffle and chili oils, sautee for another minute. Add Marsala and reduce for 3 minutes. Plate alongside the pigs-in-blankets.
Just before service, warm the demi glace over low heat and whisk in cold butter - this technique is known as "monter au buerre" and allows us to thicken the sauce without making a roux. Remove from heat. Drizzle as described in the last step below.
I didn't like the looks of the "pigs" on their own so I cut them on the bias and stood them upright on the plate.
Sprinkle with the green scallion slices and drizzle the rest of the demi glace on the "pigs" and on the plate.
Please let me know if you try this one, and how you like it!
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