Home

Private Chef Service

Catering

Menus

Recipes

Etiquette

Press

About

 
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


 
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
PREPARATION:


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"

Special Recipes
.
Lobster Margarita
Rare Tuna with Spiked Tropical Salad
Buffalo Wellington




Shop Chef Albrich's Gourmet Products



 

Buffalo Wellington

 







 

Visit Chef Albrich "Al" at his new
B&B-Alluring View
in Jonas Ridge - Banner Elk NC

P. O. Box 545935, Miami, Florida 33154  Phone: 305.409.1212 or Linville, NC: 828.733.2718  E-mail: marketing@chefalbrich.com

Website designed by kuprian.com