Est. 2023

The Art of
Fine Living

Exploring the intersection of culinary tradition, modern gastronomy, and the stories behind the plate.

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Recipe of the Day

Featured Dish

Featured: Rustic Fig Tart

45 Mins Serves 4 Medium

Caramelized Fig & Goat Cheese Tart with Honey Glaze

A perfect balance of sweet and savory. This tart combines the earthiness of goat cheese with the floral sweetness of fresh figs, finished with a balsamic reduction and thyme.

Chef

Chef Elena Roussos

Pastry Specialist

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Culinary Masterclass

The Perfect Beef Wellington

Ingredients

Check your pantry

  • 2 lb Center-cut beef tenderloin, trimmed
  • 2 tbsp Olive oil, extra virgin
  • 1 lb Mixed mushrooms (cremini, shiitake), finely chopped
  • 1/2 cup Shallots, minced
  • 2 tbsp Fresh thyme leaves
  • 12 slices Prosciutto di Parma
  • 1 lb Puff pastry, thawed
  • 2 Egg yolks, beaten
  • Pinch Sea salt flakes (Maldon)
  • 1/4 cup Dijon Mustard

"The key to a dry Wellington is cooking the mushroom duxelles until absolutely no moisture remains."

Preparation

1

Prepare the Beef

Tie the tenderloin so it holds a cylindrical shape. Season generously with salt and pepper. Heat oil in a large skillet over high heat. Sear the beef on all sides until well-browned. Remove from heat and brush immediately with Dijon mustard while hot. Let cool.

2

Make the Duxelles

In a food processor, pulse mushrooms and shallots until finely chopped. Add to the skillet and cook over medium heat with thyme until all liquid has evaporated. This is crucial to prevent a soggy pastry. Season with salt and pepper. Cool completely.

3

Wrap the Prosciutto

Lay out plastic wrap on a work surface. Arrange prosciutto slices in a rectangle slightly wider than the beef. Spread the cooled mushroom duxelles evenly over the prosciutto. Place the beef in the center and roll the prosciutto around it using the plastic wrap to tighten. Chill for 30 minutes.

4

Encase in Pastry

Roll out puff pastry. Remove plastic from beef and place in center of pastry. Brush edges with egg wash. Fold pastry over beef, sealing seams tightly. Trim excess. Place seam-side down on baking sheet. Brush entire surface with egg wash. Score with a knife for decoration.

5

Bake & Serve

Bake at 400°F (200°C) for 40-45 minutes until pastry is golden brown and internal temperature reaches 135°F for medium-rare. Rest for 10 minutes before slicing.

The Culinary Minds

Chef

Marco Pierre

Executive Chef

Master of French classicism with a modern twist.

Chef

Sarah Chen

Head of Innovation

Fusion specialist bringing Asian aromatics to the table.

Chef

Julian Rossi

Sous Chef

Pasta artisan and sourcing expert.

Chef

Elena Roussos

Patissier

Creator of the Rustic Fig Tart.

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