food

Beef Welly for The Hungry Belly

Some dishes aren't meant to be messed around with. Chef Brendan’s knockout recipe for Beef Wellington is one of them. Straight forward, expertly prepared and undeniably delicious. Save room because he’s serving it with Bacon-Wrapped Asparagus, and an Arugula Salad with Fig Balsamic Vinaigrette. And, for dessert, Ricotta Doughnuts with Strawberries and Cream - belly’s up!

food

Beef Welly for The Hungry Belly

Some dishes aren't meant to be messed around with. Chef Brendan’s knockout recipe for Beef Wellington is one of them. Straight forward, expertly prepared and undeniably delicious. Save room because he’s serving it with Bacon-Wrapped Asparagus, and an Arugula Salad with Fig Balsamic Vinaigrette. And, for dessert, Ricotta Doughnuts with Strawberries and Cream - belly’s up!

Ingredients

  • 8 ounce center cut beef filet
  • 4 slices prosciutto
  • 1 tablespoon English mustard
  • 2 ounces black truffle puree
  • 10”x8” sheet puff pastry
  • 1 egg
  • 1 egg yolk

Steps

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. In a hot frying pan lightly sear the seasoned beef filet on all sides. Chill in freezer for 5 minutes.
  3. Roll out 2ft of plastic wrap on a countertop. Lay down the prosciutto uniformly over the plastic and evenly spread a layer of the truffle puree on top.
  4. Remove the filet from the freezer and liberally brush all over with the mustard.
  5. Roll the filet in the prosciutto and continue to wrap the plastic around to make a cylindrical shape, put in the refrigerator for 10 minutes.
  6. Whisk the eggs in a small bowl and set aside.
  7. Unwrap the filet from the plastic. Lay out the sheet of pastry and brush the sides with the egg wash. Lay the filet down in the middle of the pastry.
  8. With the edge closest to you, wrap the pastry around and trim and crimp the edges, brush liberally and with the egg wash.
  9. Place in the oven and bake for 26 minutes. Remove and allow to rest for 5 minutes.

Ingredients

  • 1 ounce shallots, finely chopped
  • 400ml Cabernet Sauvignon
  • 4 ounces unsalted butter
  • Pinch picked thyme leaves

Steps

  1. Heat a saucepan over medium heat, add 1 tablespoon of butter and melt.
  2. Once melted, add the shallots, thyme and red wine and reduce to a syrup.
  3. Reduce the heat to low and gradually whisk in 4 ounces of butter, do not boil.
  4. Season to taste and keep warm until serving.

Ingredients

  • 1 pound wild arugula
  • 6 ounces aged parmesan, shaved
  • 2 cups black mission figs
  • 1 cup smoked almonds, chopped
  • Balsamic Fig Vinaigrette

Steps

  1. Place the arugula, figs and almonds in a large bowl.
  2. Add the dressing to taste and toss to combine.
  3. Plate and top with shaved parmesan.

Ingredients

  • 5 ounces balsamic vinegar
  • 1 ounce red wine vinegar
  • 2 ¼ cups olive oil
  • 4 black mission figs chopped
  • 1 ½ ounces shallots, diced
  • ½ teaspoon rosemary, chopped
  • ½ teaspoon thyme, chopped
  • ½ teaspoon dill, chopped
  • ½ teaspoon tarragon, chopped
  • ½ teaspoon basil, chopped
  • ½ teaspoon chervil, chopped
  • Sugar, to taste
  • Salt and Black Pepper, to taste

Steps

  1. Whisk together the balsamic vinegar, red wine vinegar and the olive oil.
  2. Add the figs, sugar, salt and pepper and mix.
  3. Add shallots and chopped herbs and mix well to combine.

Ingredients

  • 6 ½ whole eggs
  • 50 grams sugar
  • 2 grams salt
  • Zest of 1 orange
  • 5 grams vanilla paste
  • ¼ pound mascarpone
  • 1 pound ricotta cheese
  • 205 grams ap flour
  • 17 grams baking powder
  • ½ pint heavy cream
  • 2 ounces mascarpone
  • 1 ounces powdered sugar, plus more for powdering
  • ½ teaspoon vanilla extract
  • Fresh strawberries, sliced

Steps

  1. Mix the flour and baking powder together and sift.
  2. In a separate bowl whisk together eggs, sugar, salt, zest, vanilla extract, mascarpone and ricotta.
  3. Whisk the flour into the wet ingredients until fully incorporated.
  4. Using a 2 ounce ice cream scoop, scoop one at a time into a large pot filled with oil set to 350 degrees and fry for 5 to 7 minutes.
  5. In a bowl, mix together the heavy cream, mascarpone and powdered sugar. Put mixture in the iSi canister and charge with 2 charges of gas.
  6. Dust the doughnuts in powdered sugar, plate with the strawberries and the whipped cream from the canister.

Ingredients

  • 8 spears jumbo asparagus
  • 8 slices thinly cut bacon
  • Salt and pepper, to taste
  • Cooking oil, as needed

Steps

  1. Preheat the oven to 375 degrees fahrenheit.
  2. Wrap each piece of asparagus with a piece of bacon.
  3. Brush lightly with cooking oil and season with salt and pepper.
  4. Place them on a baking sheet and put them into the oven for about 15 minutes or until the bacon is cooked all the way through and crispy.