Food Lion Kitchen: Daytime Chef Challenge with Chef Bobby - WSLS 10 NBC in Roanoke/Lynchburg Va

Food Lion Kitchen: Daytime Chef Challenge with Chef Bobby

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Day 2 of Daytime Chef Challenge! Chef Bobby from Carlos Brazilian International Cuisine is our next featured chef.  Today he shares his recipe:

Open Face Beef Wellington with Apple Juice Reduction 

He is using the following my essentials ingredients:

Golden raisins, apple juice, salt & vinegar chips

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Roll out puff pastry

1 egg lightly beaten

½ teaspoon salt

½ lb button mushrooms

¼ cup golden raisins

4 oz of apple juice

7 oz of fillet mignon

2 tablespoon Olive oil

Salt

Pepper

Salted vinegar chips

4 slices of prosciutto

2 tablespoon mustard

Place puff pastry on a baking sheet, lightly brush with beaten egg and salt

Bake puff pastry at 400 until light brown color; put aside

Crush the vinegar chips; put aside

Sautee mushrooms and golden raisins with apple juice

Add pinch of salt & pepper; and two pinches of crushed chips

Prepare fillet mignon by seasoning with salt & pepper to taste

Roll the fillet in the crushed vinegar chips

Put olive oil in a hot pan, sear all sides of the fillet

Drizzle prosciutto slices with yellow mustard

Wrap fillet with prosciutto and wrap everything in aluminum paper

Bake in oven for approximately 20 minutes at 400

Remove the fillet from the aluminum paper and sear all sides of the fillet in order to make the prosciutto crisp.

Let the fillet rest

Place atop puff pastry and cover with the mushroom mixture and apple juice reduction - recipe below

 

 

3 cups apple juice

Salt

Pepper

Garlic Clove

In a sauce pan, reduce apple juice with salt, pepper & garlic clove; put aside

 

APPLE JUICE REDUCTION

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