specialities de la maison, Anna, Kristina, JP Amateau

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Chef’s Recipe: J.P. Amateau’s Beef Wellington

Wednesday, 30 March 2011 | Tags: , ,

For our disastrous test of the cookbook Spécialités de la Maison on Anna & Kristina's Grocery Bag, our guest chef was J.P. Amateau. He was happy to share this beef wellington recipe with us after that unsavoury menu!

Ingredients

Sauce:
1/2 cup onion, chopped
1/4 cup celery, chopped
1/4 cup carrot, chopped
1 bay leaf
1/4 tbsp peppercorn
1/2 cup red wine
2 quarts water
8 oz veal demi-glaze concentrate
Thyme leaf
1 tbsp tomato paste

Duxelle:
1 lb Crimini mushrooms
10 tbsp butter
10 tbsp shallot, chopped
1 tsp balsamic vinegar
1 cup white wine

4 – 7 oz fillets, seasoned and seared
Puff pastry sheets
Blue cheese to finish

Preparation

To make the sauce:

Sauté veggies in oil until brown. Add tomato paste. De-glaze with red wine and reduce. Add the herbs and water and reduce. Add demi-glaze.

To make the duxelle:

Put the mushrooms in a food processor then sauté in butter and shallots. Add the wine and reduce till dry. Season with salt and pepper.

To make the Wellington:

Lay out puff pastry, put duxelle in middle, and wrap over like a package. Turn bottom side up and brush with an egg wash. Bake at 425 degrees for about 20 minutes for medium rare.

To serve:

Put on a plate and sprinkle cheese and reduced sauce all around. Serve with baby carrots and sunburst squash. Adding butter to the sauce right before serving will make the dish richer.

 

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  • nanainmontana

    Love J.P.!!! He is the awesome!!!

    • Anna Wallner

      Thanks for watching! He was a great guest. Too bad our dishes didn’t turn out very well!