Several images evoke what the brigade aspires to: the blissful image of a table filled with plates and bottles, that of an eager young cook learning from his mentor and, finally, that of endless laughter between friends during a warm meal.
We firmly believe that one of our roles is the democratization of gastronomy, particularly through sharing. Indeed, the true gastronome must have his or her recipe book open and accessible. One of our great pleasures is to help you discover new flavors and pairings, then give you the keys to relive these sensations. Gone are the days of hidden techniques, 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 or her remedy!
Join us here on Thursday, April 27th at 6:30pm to watch the Chefs Workshop live!
COOKING LIVE, WITH YOU
Season 1 of Chefs en direct! began in this spirit of conviviality, as the Menu Extra team eagerly sought to connect with their guests. Having made numerous television appearances over the past few years, Francis and Camilo quickly understood the power of this tool to share their passion. We are inspired by pioneers like Ricardo, Claudette & Marie-Josée Taillefer, and Josée di Stasio, who have successfully shared their passion for cooking with Quebecers through this 8th art.
Continuing with this quest to rethink gastronomy and the ways to introduce it to its aspiring chefs, the brigade has been thinking about a way to set up a new interactive adventure. With their experience in the kitchen in front of the camera, our chefs wanted to take on the challenge of cooking not only for you, but with you. No editing or quick substitutions 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: instructions and ingredients are delivered directly to your home before the cooking class, with the option to purchase the ingredients directly by following the detailed grocery list below. Then comes the digital meeting, during which all that's left to do is connect with chefs Francis Blais and Camilo Lapointe-Nascimento for a class of approximately two hours. Recipes, tips, and tricks will be revealed to you, all during a friendly and participatory moment.
Click here to get your box of ingredients
Chefs Live! and participate in this gastronomic workshop.
WELLINGTON RECIPE
Ingredients
- 300g Pithiviers paste
- 200g Beef fillet
- 120g Minced beef
- 100g Duxelles
- 150g Sauce
- 4 large stalks of Swiss chard
- 2 Eggs
- 40 g Flour
- 60g Truffle Vinaigrette
- 2 heads of Boston lettuce
- 4 Lebanese cucumbers
- 1 medium-sized orange carrot, grated
1 - Preheat 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 chill for 15 minutes. Then, pat dry on a paper towel and set aside. At Menu Extra, we brine all our meats to perfectly season them 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. Refrigerate.
3 - Using a rolling pin, roll out the Wellington dough into a 3mm rectangle. Place in the fridge on a baking sheet or plate.
4 - In a bowl, mix one egg, flour, mustard, and a pinch of salt. In another bowl, mix the ground beef and duxelles. Stir the two mixtures together and mix well. Refrigerate.
5 - Place plastic wrap on a work surface that has been 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 any air. Refrigerate.
6 - Place a second plastic wrap over the top and spread the remaining chard leaves into a rectangular shape. Add all of the filling using an angled spatula or a rubber spatula.
7 - Remove the beef roll and remove its plastic wrap. Place it in the center of the rolled-out rectangle of stuffing. Roll the stuffing around the beef tenderloin to enclose it well. If you can still see the beef tenderloin, make sure to spread the stuffing a little more; this protects the center piece of beef. Set aside.
8 - Remove the dough from the refrigerator. Remove the plastic wrap from the Wellington roll. Place the Wellington roll on end. Make sure there is 2cm of dough overhanging on each side and trim.
9 - Crack an egg and separate the yolk from the white. Using a brush, use the egg yolk to brown the edges of the dough. You can use the egg white for another recipe.
10 - Make a 1 cm diameter hole in the center of the dough to create a chimney. The chimney is used to vent excess moisture into the center of the Wellington.
11 - Place the remaining dough on the beef roll, making sure there is no plastic wrap left. Using your hands, press the dough onto the roll, making sure to seal the corners tightly.
12 - Using a fork, seal the pasta together. With the remaining egg yolk, brown the top of the Wellington. With a knife, trim the excess dough, leaving a 2 cm border on each side.
13 - Place the Wellington on a baking sheet and bake for 25 minutes. After the time has elapsed, let it rest for 9 minutes.
14 - Cut the Boston lettuce in half. Peel the carrots and cut into rounds. Clean the cucumbers and cut into rounds. 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.
Good food!