I thought I'd share my little adventure of the other day in which I prepared and old favorite for the boss'.
Since my boss is an avid Gourmet I thought it'd be cool to let him in the kitchen for a little one on one collaboration.
Here's the menu followed by a little insight to all the varied steps:
Zesty Dipping Sauce
wood Grilled Romaine
Classic Beef Wellington
Seared Beef Tenderloin
Wrapped in Brioche pastry
Mushroom Duxelle and Liver Pate
Served a La Perigourdine
Save a Little Room for Something Sweet…
The entree was Wellington of Beef with Sauce Perigeaux.
I have made it a million times in my career but never, never, did I say never?....have I ever made it taste like this one.
As my boss is an avid Gourmet he has also made the dish. In fact it was the dish he made 40 years ago this week at the engagement party for he and his wife.
So many steps......
I made 1 cup of liver pate adding Madeira to it.
I made 1 cup of mushroom Duxelle with cream and a red Burgundy added
I made a half recipe of Brioche dough....I had always used puff pastry before to dismal results.
I took a whole tenderloin and cleaned out the Chateau Briand, coated it with buter Kosher Salt and black pepper. I seared it in olive oil and butter in a heavy copper pan, on all sides as well as the end, and placed it in a 400 degree oven for 20 minutes. Took it out with an internal temperature of 110. I placed it on a frozen pan right out of the freezer to stop the cooking. I took it out to the patio room where it is winter temperature to allow it to cool.
Hor d Oeuvres were tempura fried oysters with mignonette sauce. Appetizer was wood grilled romaine with balsamic vinaigrette, avocado slices and tomato brunoise. Dessert was mixed berry sherbert......
While that ate the appetizer....I placed a very thin coat of both pate and duxelle all around the meat. I rolled out the brioche about 1/8 inch thick and placed the meat on top. I egg washed the edges and sealed the whole thing, removing any excess dough. I egg washed the whole thing an into the oven it went at 450 degrees for 20 minutes. Took it out with an internal temperature of 130 and it sat on the counter for 1 few minutes while the Mrs. took pictures. When I sliced the first slice....it was a perfect.....and I mean PERFECT medium rare. Lots of freshly shaved truffles in the brown sauce.....Madeira too.