BUFFALO
WELLINGTON
Buffalo
Wellington:
1 medium onion chopped
12 white mushrooms
8 tbsp olive oil
1/2 cup white port wine
4 - 7oz buffalo filets
4 oz of goat cheese
2 sheets of puffed pastry dough
Salt & pepper to taste
Sprigs of rosemary for decoration
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Sauce:
The trimmings from the filets or
3 oz of buffalo meat
3 tbsp of olive oil
1/2 chopped onion
1 tsp paprika
1/2 cup white port wine
1/2 cup white wine
1/2 cup beef stock
2 cloves garlic
1 sprig of rosemary
1/4 cup heavy cream
1 oz sherry |
Buffalo Wellington:
Sauté for 4 minutes 1 chopped onion and 12 sliced mushrooms
in about 4 tablespoons of olive oil, adding salt and pepper
to taste. Add 1/2 cup of white port wine and cook another
minute or two. Set aside when done.
Trim visible fat off buffalo filets and save trimmings for
the sauce. Salt & pepper the buffalo filets to taste. Brown
filets on top and bottom only, using 2 tbsp olive oil. Open
1 sheet of puffed pastry dough and cut in half. Stretch
dough slightly. Place 1 filet, 2 tbsp of the sautéed
mushrooms and 1 oz of goat cheese on the dough and wrap
tightly. Do the same with the other 3 filets. Put about 2
tbsp olive oil on bottom of a large iron skillet. Place all
4 filets on iron skillet and cook in a 425 degree preheated
oven for about 25 minutes. Once time is up, using a very
sharp knife, cut filets in half for rare, and wait 5 minutes
to cut for medium.
Sauce:
In about 3 tbsp olive oil, place trimmings of filets (or
about 3 oz of buffalo meat), 1/2 chopped onion, 1 tsp
paprika, 1/2 cup port wine, 1/2 cup white wine, 1/2 cup beef
stock, 2 cloves of garlic (pressed), the needles of 1 sprig
of rosemary very finely chopped, and salt and pepper to
taste. Cook over medium heat for about 15 minutes. Add about
1/4 cup of heavy cream and cook until sauce gets thick. When
done sprinkle with 1/2 oz of sherry.
Presentation:
Place a few tablespoons of sauce on a plate. Place the 2
halves of the Buffalo Wellington on sauce. Place a sprig of
rosemary in the middle for decoration and aroma. Serve with
homemade dumplings or potatoes.
NOTE: Photo to the left shows the Buffalo Wellington served
with homemade dumplings. You can serve with garlic or
horseradish mashed potatoes as well. For the dumpling
recipe, please refer to www.ChefAlbrich.com/dumplings. |
What is the difference between
Private Chefs and Personal Chefs?
Chef Albrich "Al"
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