Several images evoke what the brigade aspires to: the blissful one of a table filled with plates and bottles, that of an avid young cook learning from his mentor and, finally, of endless laughter between friends. during a hearty meal.
We firmly believe that one of our roles is the democratization of gastronomy, in particular through sharing. Indeed, the real gourmet must have his recipe book open and accessible. One of our great pleasures is to make you discover new flavors and pairings, then to give you the keys to relive these sensations. Gone are the days of the hidden technique, the secret of Caramilk and the mystery of Big Mac sauce. According to Hippocrates, food is the best medicine and in our opinion, the worst doctor is the one who keeps his medicine!
COOK LIVE, WITH YOU
Season 1 of Chefs Live! began in this spirit of conviviality when the Menu Extra team ardently wanted to join its guests. Having accumulated appearances on television for a few years, Francis and Camilo quickly understood the power of this tool to share their passion. We are inspired by these pioneers like Ricardo, Claudette & Marie-Josée Taillefer, Josée di Stasio, who succeeded in transmitting their passion for cooking to Quebecers through this 8th art.
Still in line with this quest to rethink gastronomy and the ways to introduce it to its aspiring chefs, the brigade has thought about a way to set up a new interactive adventure. Drawing on their experience in the kitchen in front of the camera, our chefs wanted to challenge themselves to cook not only for you, but with you. No quick editing or substitution thanks to the magic of television, we cook everything together from A to Z. Through it all, we chat, we laugh... and we enjoy ourselves!
The concept of Chefs en direct! is simple: the instructions and the ingredients are delivered directly to your home before the cooking class, with the alternative of obtaining the ingredients directly by following the detailed grocery list below. Then comes the digital meeting during which all that remains is to connect with chefs Francis Blais and Camilo Lapointe-Nascimento for a course of about two hours. Recipes, tips and tricks will be revealed to you, all during a friendly and participative moment.
- 300g Pithivier paste
- 200g Beef tenderloin
- 120g Ground beef
- 100g Duxelles
- 150g Gravy
- 4 large chard stalks
- 2 eggs
- 40g Flour
- 60g Truffle vinaigrette
- 2 Heads of Boston lettuce
- 4 Lebanese cucumbers
- 1 medium orange carrot, grated
1 - Preheat the oven to 475° F. In a bowl, add 1 liter of cold water and 80 ml (⅔ cup) of salt and mix with a whisk. Place the beef tenderloin in the brine and refrigerate for 15 minutes. Then, pat dry on absorbent paper and set aside. At Menu Extra, we brine all our meats to season them perfectly and firm up the flesh.
2 - Using a knife, remove the stem from the Swiss chard. Season the leaves with a pinch of salt and olive oil. Place on a baking sheet and bake for 4 minutes. Reserve in the fridge.
3 - Using a rolling pin, roll out the Wellington dough until you obtain a rectangle 3 mm high. Reserve in the fridge on a baking sheet or plate.
4 - In a bowl, mix an egg, flour, mustard and a pinch of salt. In another bowl, combine ground beef and duxelles. Add the two preparations and mix well. Reserve in the fridge.
5 - Place a plastic wrap on a workstation previously moistened with a few drops of water. Spread half of the cooked Swiss chard leaves into a rectangle. Place the beef in the center and roll as tightly as possible to remove the air. Reserve in the fridge.
6 - Place a second plastic wrap and spread the rest of the Swiss chard leaves in a rectangular shape. Add all of the stuffing using an angled spatula or a spatula.
7 - Take out the beef roll and remove its plastic wrap. Place in the center of the spread rectangle of stuffing. Roll the stuffing around the beef tenderloin to surround it well. If you can still see the beef tenderloin, be sure to spread the stuffing a bit more, it's protecting the center piece of beef. To book.
8 - Remove the dough from the fridge. Remove plastic wrap from wellington roll. Place the wellington roll at the end. Make sure you have 2cm of dough sticking out on each side and cut.
9 - Crack an egg and separate the yolk from the white. Using a brush, use the egg yolk to brown the ends of the dough. You can use the egg white for another recipe.
10 - Make a hole 1 cm in diameter in the center of the dough to make a chimney. The chimney serves to evacuate excess humidity in the center of the Wellington.
11 - Place the rest of the dough on the roll of beef, making sure that there is no plastic wrap left. With your hands, mold the dough on the roll and make sure to close the corners.
12 - Using a fork, seal the pasta together. With the rest of the egg yolk, brown the top of the Wellington. With a knife, slice off the excess pastry, keeping a 2cm border on each side.
13 - Put the Wellington on a baking sheet and bake for 25 minutes. After the time has elapsed, let stand for 9 minutes.
14 - Cut the Boston lettuces in half. Peel the carrots and cut into rounds. Clean the cucumbers and cut into rings. Place in a bowl and toss with the truffle vinaigrette.
15 - Heat the sauce in a small saucepan over low heat. The sauce should not reduce. If you taste your sauce and it becomes too concentrated or salty, add a little water or red wine.
16 - Slice the Wellington in half and serve one half per person. Pour the sauce onto the plate.