HONOLULU (HawaiiNewsNow) - On today's Chai's Choices, Chef Chai makes a delicious beef Wellington with a side dish of brussel sprouts.
But before we get to the recipe, Chef wanted to ask for your support of a Canned Food Drive for the River of Life Mission. Drop off food donations anytime now through Friday morning at 10:00 AM at the Chinatown Police Substation located at 79 North Hotel Street.
Beef Tenderloin Wellington
with Mushroom Foie Gras Puffs Merlot Demiglace
Ingredients: 5 lbs of beef tenderloin clean
1 large piece of puff pastry
1 lb button mushroom slices
2 tablespoons vegetable oil
2 tablespoons butter
1 tablespoon chopped garlic
1.5 tablespoons chopped shallot
1 tablespoon chopped black truffle (optional)
½ cup red wine
large pinch of black pepper
½ tablespoon fresh herbs
(equal part of thyme, tarragon, chive and parsley)
1 egg wash
2 cups red Merlot Demiglace
~To prepare Duxelles In a sauté pan with medium high heat, add vegetable oil, butter, shallot and garlic, sauté for a few seconds to sweat the garlic add mushroom and cook for a minute add red wine.
The mushroom will release more liquid and that is normal, add truffle and season with salt and pepper and keep cooking until all the liquid is gone about 10-15 minutes, set aside once it cool down toss in fresh herbs and mix well.
~ In a hot pan with high heat, sear the beef about 1 minute on each side, season with salt and pepper to taste, once it done set aside to let them rest for a few minutes. Then coat them evenly with the mushroom Duxelles, wrap them with a wrap and spin several time to tight the meat and mushroom, Keep in the refrigerator for half an hour.
~ On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together.
~ Remove beef from refrigerator and plastic wrap and set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef.
~ Saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet. Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife - this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices
Ingredient: 1 cup merlot
2 cups veal stock
1 tablespoon roasted garlic (3 cloves)
1 tablespoon roasted shallot (1 large clove)
1/4 lb unsalted butter (room temperature)
~ In a sauce pot combine veal stock, merlot, roasted garlic and shallot and bring to a boil to reduce the liquid to one cup
~ then whip in butter, turn heat off.
Tip: when adding butter to any sauce, make sure to turn the heat off. If the sauce to hot, you might suppurate the butter.
Sautéed Brussels Sprout with Baby Corn and Bacon
Ingredients: 1 lb Brussels Sprouts
½ lb baby corn
6 strips bacon cut to ½ inch long
½ tablespoon chopped garlic
1 cup chicken stock or hot water
1 tablespoon oyster sauce
large pinch of ground black pepper
~In a sauté pan with medium heat, sauté bacon until turn to a light brown almost crispy, add garlic and Brussels sprout sauté for 30 seconds then add chicken stock, bring to a boil.
~ Add asparagus, baby corn, oyster sauce, and pepper and cook until the asparagus are cooked, turn heat off and serve as a side dish. (you may need to add more chicken stock or hot water if the sauce is getting dry.
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