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DINNER INSPIRED BY WANDAVISION

cook:

20 min

Picture for Dinner inspired by WandaVision

4,419,792 views  Enjoy a blast from the past with this lavish 1950s feast. Starting with a simple lobster thermidor, moving onto a classic rendition of Chicken a la King, and finishing with an impressive Steak Diane. Or if all else fails, go with the classic Breakfast for Dinner. We hear it’s very European.

4 servings

US

original

metric

INGREDIENTS

For the Puff Pastry Dough

For the Puff Pastry Dough

all purpose flour

24 oz all purpose flour

kosher salt

½ oz kosher salt

unsalted butter, soft

4 oz unsalted butter, soft

water, cold

10 oz water, cold

unsalted butter, cubed + cold

1 lb unsalted butter, cubed + cold

For the Lobster Tail Thermidor

For the Lobster Tail Thermidor

lobster tails

4 lobster tails

unsalted butter

4 tbsp unsalted butter

shallot, finely chopped

0.5 shallot, finely chopped

all purpose flour

4 tbsp all purpose flour

milk, room temperature

1 cup milk, room temperature

dry sherry

2 tbsp dry sherry

heavy cream

½ cup heavy cream

egg yolk

1 egg yolk

mustard powder

½ tsp mustard powder

kosher salt

1 ½ tsp kosher salt

freshly ground black pepper

½ tsp freshly ground black pepper

gruyere, grated

⅓ cup gruyere, grated

lemon wedges

lemon wedges

paprika

paprika

For the Minced Meat Filling

For the Minced Meat Filling

olive oil + more as needed

1 tbsp olive oil + more as needed

chuck roast, trimmed and minced

1 ½ lb chuck roast, trimmed and minced

small onion, small diced

1 small onion, small diced

celery rib, small diced

1 celery rib, small diced

small carrots, washed + small diced

3 small carrots, washed + small diced

tomato paste

1 tbsp tomato paste

garlic cloves, minced

1 garlic cloves, minced

beef stock, preferably homemade

½ cup beef stock, preferably homemade

worcheshire sauce

2 tsp worcheshire sauce

dried oregano

¼ tsp dried oregano

dried thyme

½ tsp dried thyme

cayenne

⅛ tsp cayenne

kosher salt

kosher salt

freshly ground black pepper

freshly ground black pepper

For the Minced Meat Turnover

For the Minced Meat Turnover

egg

1 egg

kosher salt

⅛ tsp kosher salt

For the Vol  au Vent

For the Vol au Vent

egg

1 egg

salt

⅛ tsp salt

For the Chicken a la King

For the Chicken a la King

olive oil

olive oil

chicken breasts, cubed

2 chicken breasts, cubed

unsalted butter

4 tbsp unsalted butter

mushrooms, sliced

8 oz mushrooms, sliced

small onion, diced

1 small onion, diced

celery rib, diced

1 celery rib, diced

all purpose flour

4 tbsp all purpose flour

white wine

¼ cup white wine

chicken stock

2 cup chicken stock

heavy cream

¼ cup heavy cream

frozen peas

½ cup frozen peas

pimentos (cherry peppers), drained and chopped

⅓ cup pimentos (cherry peppers), drained and chopped

kosher salt

kosher salt

freshly ground black pepper

freshly ground black pepper

For the Twiced  Baked New Potatoes

For the Twiced Baked New Potatoes

baby potatoes

1 lb baby potatoes

olive oil

1 tbsp olive oil

as needed kosher salt

as needed kosher salt

as needed freshly ground black pepper

as needed freshly ground black pepper

sprigs fresh thyme

3 sprigs fresh thyme

For the Mint Jellies

For the Mint Jellies

gelatin

½ oz gelatin

water, divided

12 oz water, divided

white vinegar

4 oz white vinegar

sugar

2 tbsp sugar

mint

1 bunch mint

green food coloring

1 ½ drops green food coloring

For the Steak Diane

For the Steak Diane

(4 oz) filet mignons

4 (4 oz) filet mignons

as needed kosher salt

as needed kosher salt

as needed freshly ground black pepper

as needed freshly ground black pepper

reduced or concentrated beef broth, preferably homemade

½ cup reduced or concentrated beef broth, preferably homemade

olive oil

1 tbsp olive oil

butter, cold

2 tbsp butter, cold

shallot, finely chopped

1 shallot, finely chopped

garlic cloves, finely chopped

1 garlic cloves, finely chopped

cognac

¼ cup cognac

dijon mustard

2 tsp dijon mustard

worcestershire sauce

2 tsp worcestershire sauce

dashes hot sauce of choice (tabasco)

2.5 dashes hot sauce of choice (tabasco)

heavy cream

½ cup heavy cream

to taste kosher salt

to taste kosher salt

to taste freshly ground black pepper

to taste freshly ground black pepper

parsley, chopped

1 tbsp parsley, chopped

DIRECTIONS

1.

For the Puff Pastry Dough

1.

Combine flour, salt, soft butter, and water in the bowl of a stand mixer.

kosher salt

½ oz kosher salt

unsalted butter, soft

4 oz unsalted butter, soft

water, cold

10 oz water, cold

all purpose flour

20 oz all purpose flour

2.

Mix with a dough hook until a shaggy dough forms.

3.

Remove the dough from the bowl and knead for 1-2 minutes until the dough is homogenous.

4.

Roll the rough out to a rectangle ½ inch in thickness.

5.

Wrap the dough in plastic wrap and refrigerate for 20 minutes.

6.

Meanwhile, combine flour with the cold butter in the bowl of a stand mixer. Beat the butter with the paddle attachment until the butter and flour have combined. Switch out the paddle attachment for the dough hook attachment and continue mixing until the butter is pliable but still firm. Transfer the butter for a well-floured work surface.

all purpose flour

4 oz all purpose flour

unsalted butter, cubed + cold

1 lb unsalted butter, cubed + cold

7.

Roll the butter block into a rectangle and fold the butter over itself. Repeat the rolling and folding until the butter is homogenous. Shape the butter into a rectangle just less than half the size of the dough. Refrigerate for 5 minutes or until the dough is ready.

8.

Place the butter block on one half of the dough. Fold the dough over the butter block and crimp the sides with your fingers to enclose the block.

9.

Turn the dough 90° and roll the dough out to a rectangle again ½ inch in thickness and about 9 inches x 20 inches.

10.

Perform a 4-fold by folding the dough over itself about half of the way. Fold the other half on itself to meet the over half. Then fold the top half over the bottom half. (See video clarity if necessary). Make sure to dust off any excess flour between each fold.

11.

Wrap the dough in plastic wrap and refrigerate for 20 minutes.

12.

Removed the dough from the fridge. Arrange the dough on your work surface such that the folded side (without visible layers) is on the left. Roll the dough out to ½ inch thickness and about 9 inches x 20 inches.

13.

Perform a 3-fold by folding the top section of the dough ⅔ over itself. Fold the bottom half completely over the top half. (See video for clarity if necessary).

14.

Turn the dough 90°, and roll the dough out again to a 9 inches x 20 inches rectangle about ½ inch in thickness.

15.

Perform another 4-fold and then wrap the dough in plastic wrap. Refrigerate the dough for 30 minutes.

16.

Removed the dough from the fridge. Arrange the dough on your work surface such that the folded side (without visible layers) is on the left. Roll the dough out to ½ inch thickness and about 9 inches x 20 inches.

17.

Perform a final 3-fold. Wrap the dough in plastic wrap and refrigerate until ready to use, at least 2 hours or up to overnight.

18.

For the Lobster Tail Thermidor

1.

Bring a large pot of water to boil.

2.

Add the lobster tails and cook for 7-10 minutes or until the shells have turned red and the meat is opaque.

lobster tails

4 lobster tails

3.

Remove the lobster tails from the boiling water and place them in an ice bath.

4.

Once the tails are cool enough to handle. Cut a straight line down the membrane bottom of the lobster tails. Remove the remaining membrane and the lobster meat.

5.

Cut the meat into small cubes and reserve until ready to use in the refrigerator.

6.

Rinse and dry the lobster tail shells and reserve until ready to use.

7.

In a large skillet, melt the butter. Add the shallot and cook for 1 minute.

unsalted butter

4 tbsp unsalted butter

shallot, finely chopped

0.5 shallot, finely chopped

8.

Add the flour and stir to combine the roux. Cook for another 3-4 minutes.

all purpose flour

4 tbsp all purpose flour

9.

Slowly add the milk in multiple additions, making sure each additional is fully incorporated before adding the next.

milk, room temperature

1 cup milk, room temperature

10.

Add the sherry and stir to combine. Reduce the heat to low and let cook while you prepare the egg mixture.

dry sherry

2 tbsp dry sherry

11.

In a small bowl, combine the heavy cream and egg yolk.

heavy cream

½ cup heavy cream

egg yolk

1 egg yolk

12.

Temper about 1/2 cup of the béchamel sauce into the egg yolks. Add the egg mixture to the remaining béchamel sauce. Stir in the mustard powder, salt, and pepper. Cook the sauce on low heat until the sauce has thickened, about 2-5 minutes.

mustard powder

½ tsp mustard powder

kosher salt

1 ½ tsp kosher salt

freshly ground black pepper

½ tsp freshly ground black pepper

13.

Turn off the heat and fold in the lobster meat.

14.

Spoon the mixture into the reserved lobster shells. Top them with the gruyere cheese.

gruyere, grated

⅓ cup gruyere, grated

15.

Broil the lobster tails for 4-6 minutes or until the cheese is bubbling and browned. Serve with lemon wedges and a sprinkling of paprika.

lemon wedges

lemon wedges

paprika

paprika

16.

For the Minced Meat Filling

1.

Heat olive oil in a large skillet. Once shimmering, add the beef. Cook until browned on all sides, about 2-3 minutes.

olive oil + more as needed

1 tbsp olive oil + more as needed

chuck roast, trimmed and minced

1 ½ lb chuck roast, trimmed and minced

2.

Remove the beef from the skillet with a slotted spoon. Reserve in a bowl until ready to use.

3.

Add more oil if necessary and then add the vegetables. Cook until they are tender and well browned, about 5-7 minutes.

olive oil + more as needed

1 tbsp olive oil + more as needed

small onion, small diced

1 small onion, small diced

celery rib, small diced

1 celery rib, small diced

small carrots, washed + small diced

3 small carrots, washed + small diced

4.

Add the tomato paste and garlic, sauté for 30 seconds.

tomato paste

1 tbsp tomato paste

garlic cloves, minced

1 garlic cloves, minced

5.

Deglaze the pan with the beef stock and add back the reserved beef, Worcestershire sauce, oregano, thyme, cayenne, salt, and pepper to taste.

beef stock, preferably homemade

½ cup beef stock, preferably homemade

worcheshire sauce

2 tsp worcheshire sauce

dried oregano

¼ tsp dried oregano

dried thyme

½ tsp dried thyme

cayenne

⅛ tsp cayenne

kosher salt

kosher salt

freshly ground black pepper

freshly ground black pepper

6.

Cook until almost all of the liquid has evaporated.

7.

Remove the meat mixture from the heat and transfer to a large bowl. Allow to cool until room temperature or refrigerate overnight.

8.

For the Minced Meat Turnover

1.

Combine the egg and salt in a small bowl. Whisk together until the egg is completely homogenous.

egg

1 egg

kosher salt

⅛ tsp kosher salt

2.

Roll out puff dough to ⅛ inch - ⅙ inch thickness and cut 4.5 inch squares.

For the Puff Pastry Dough

For the Puff Pastry Dough

3.

Place 1-2 tablespoons of filling in the center of each square.

4.

Using a pastry brush, trace the outside of each square with egg wash, then fold the square in half diagonally, enclosing the filling.

5.

Crimp the edges of the turnovers with a fork and brush the tops with egg wash.

6.

Refrigerate the turnovers for 20 minutes.

7.

Meanwhile, preheat the oven to 375°F with fan.

8.

Removed the turnovers from the refrigerator. Brush the pastry with more egg wash.

9.

Bake for 15-20 minutes or until the pastry is golden brown.

10.

Allow to cool for 15-30 minutes before serving.

11.

For the Vol-au-Vent

1.

Combine the egg and salt in a small bowl. Whisk together until the egg is completely homogeneous.

egg

1 egg

salt

⅛ tsp salt

2.

Roll out the puff dough to ¼ inch thickness.

For the Puff Pastry Dough

For the Puff Pastry Dough

3.

Punch out 8 rounds using a 3 ½ inch cutter. Cut another smaller round out of four of eight rounds using a 2 inch cutter. Transfer all of the rounds to a large baking sheet lined with parchment paper.

4.

Egg wash the whole rounds and then lay the cut rounds over top and brush with egg wash again. Don’t let the egg wash drip onto the cut sides of the dough as it will prevent them from rising evenly.

5.

Refrigerate the vol-au-vents for a minimum of 20 minutes or up to 2 hours.

6.

Remove the sheet tray from the fridge and brush them with egg wash once again.

7.

Bake at 375°F for 25-30 minutes. Be sure to rotate the pan halfway through baking.

8.

Allow to cool slightly before serving, or keep at room temperature until ready to serve.

9.

For the Chicken a la King

1.

Heat olive oil in a large skillet. Brown the chicken on all sides, about 2 minutes per side.

olive oil

olive oil

chicken breasts, cubed

2 chicken breasts, cubed

2.

Remove the chicken and add butter. Once bubbling, add the mushrooms and cook until they have released all of their liquid.

unsalted butter

2 tbsp unsalted butter

mushrooms, sliced

8 oz mushrooms, sliced

3.

Add the remaining butter, celery, and onions. Cook until the vegetables are tender.

unsalted butter

2 tbsp unsalted butter

small onion, diced

1 small onion, diced

celery rib, diced

1 celery rib, diced

4.

Add the flour, stir until combined and cook for an additional 1-2 minutes.

all purpose flour

4 tbsp all purpose flour

5.

Deglaze the pan with the white wine and cook for 1 minute.

white wine

¼ cup white wine

6.

Slowly add the chicken stock in multiple additions, stirring until completely combined before the next addition.

chicken stock

2 cup chicken stock

7.

Add the chicken back to the mixture and simmer for 5 minutes.

8.

Turn off the heat and add the heavy cream, peas, and pimentos.

heavy cream

¼ cup heavy cream

frozen peas

½ cup frozen peas

pimentos (cherry peppers), drained and chopped

⅓ cup pimentos (cherry peppers), drained and chopped

9.

Season the filling with salt and pepper to taste.

kosher salt

kosher salt

freshly ground black pepper

freshly ground black pepper

10.

Refrigerate until ready to use. Reheat in a large skillet before serving.

11.

Spoon filling into prepared vol-au-vents.

12.

For the Twice-Baked New Potatoes

1.

Fill a large pot with water and bring to a boil.

2.

Add the potatoes and cook for 15-20 minutes, or until par-cooked.

baby potatoes

1 lb baby potatoes

3.

Meanwhile, preheat the oven to 400°F with fan

4.

Drain the potatoes and arrange them on a sheet tray.

5.

With the back of a wooden spatula or meat pounder, lightly crush each potato.

6.

Drizzle the potatoes with olive oil, and season them generously with salt and pepper.

olive oil

1 tbsp olive oil

as needed kosher salt

as needed kosher salt

as needed freshly ground black pepper

as needed freshly ground black pepper

7.

Add the thyme sprigs to the sheet pan.

sprigs fresh thyme

3 sprigs fresh thyme

8.

Bake for 20 minutes or until the potatoes are crispy.

9.

For the Mint Jellies

1.

Sprinkle the gelatin over water, let sit at room temperature until fully hydrated.

water, divided

4 oz water, divided

gelatin

½ oz gelatin

2.

Bring the remaining water, vinegar, and sugar to a boil. Turn off the heat and add the mint, let steep for 10 minutes.

water, divided

8 oz water, divided

white vinegar

4 oz white vinegar

sugar

2 tbsp sugar

mint

1 bunch mint

3.

Strain the mint mixture and reserve the liquid. Add the hydrated gelatin to the liquid and stir to dissolve the gelatin.

4.

Add the food coloring and stir until the color is homogenous.

green food coloring

1 ½ drops green food coloring

5.

Dispense the mixture into the silicone mold of your choice.

6.

Refrigerate overnight.

7.

Gently remove the jellies from the molds and refrigerate until ready to serve. If the jellies seem stuck in the molds, submerge the outside of the molds in hot water for 5-10 seconds and then try again.

8.

For the Steak Diane

1.

Season both sides of each filet with salt and pepper. Let the steaks sit at room temperature for 15-20 minutes.

(4 oz) filet mignons

4 (4 oz) filet mignons

as needed kosher salt

as needed kosher salt

as needed freshly ground black pepper

as needed freshly ground black pepper

2.

Heat the olive oil in a large skillet over medium-high heat. Once shimmering, sear the steaks, about 1-2 minutes per side. Remove the steaks from the pan and reserve them on a plate.

olive oil

1 tbsp olive oil

3.

Add the butter to the pan, once foaming, add the shallot and garlic. Cook for 2-3 minutes until the shallots are tender and the butter is browned.

butter, cold

2 tbsp butter, cold

shallot, finely chopped

1 shallot, finely chopped

garlic cloves, finely chopped

1 garlic cloves, finely chopped

4.

Deglaze the pan with the cognac, cook for 1-2 minutes or until the alcohol smell is gone.

cognac

¼ cup cognac

5.

Add the mustard, worcestershire sauce, hot sauce, and reduced stock. Cook for an additional 2-3 minutes to further reduce the sauce.

dijon mustard

2 tsp dijon mustard

worcestershire sauce

2 tsp worcestershire sauce

reduced or concentrated beef broth, preferably homemade

½ cup reduced or concentrated beef broth, preferably homemade

dashes hot sauce of choice (tabasco)

2.5 dashes hot sauce of choice (tabasco)

6.

Turn the heat to low and add the heavy cream. Cook for another 2-3 minutes until the sauce is simmering and slightly thickened.

heavy cream

½ cup heavy cream

7.

Add back the steak and the residual juices from the plate.

8.

Spoon the sauce over the steak and cook until the steaks have reached your desired doneness, about 5-7 minutes. Season the sauce with salt and pepper.

to taste kosher salt

to taste kosher salt

to taste freshly ground black pepper

to taste freshly ground black pepper

9.

Garnish with parsley and serve.

parsley, chopped

1 tbsp parsley, chopped

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