Great Cooking Demonstration at the Fair

Friday afternoon I attended a cooking demo by Chef Shawn Ward from Jack Fry's. He made a beef tenderloin with a beurre blanc, topped with asparagus, pancetta, and parm. reggiano. It was very delicious, but even better was a NY Strip with a Stilton cream sauce and onion rings. YUMMY!!

Also, if you have a chance to go to the Fair, try to see the new Tiger Show in the parking lot of the South Wing--it's pretty amazing!

That sounds awesome! Would you mind posting the recipe?

I left them at home, but I'll bring them in tomorrow and post them.

That would be great. Thanks!

Filet with Parma Prosciutto, asparagus, and a sage beurre blanc:

1/3c dry white wine
2T champagne vinegar
1 diced shallot
chopped sage (reserve stems)
1/4c heavy cream
butter (did not have measurement for this but it's not a lot)
cayenne pepper
beef tenderloin
chopped asparagus
Prosciutto de Parma
parmigiano reggiano

Combine white wine, champagne vinegar, and shallots and reduce by half. Add heavy cream, bring to a boil, and whisk in butter. Strain shallots and add chopped sage. Season with salt and pepper and cayenne pepper.

Grill filet to desired temperature. Top with prosciutto, grilled asparagus, and parm. reggiano.


Stilton cream sauce:

3-4 shallot, finely diced
1c veal stock
2c white wine
2qt cream
2 1/2c Stilton, crumbled

Saute shallots in butter until tender. Add veal stock and reduce by half. Add white wine and reduce by half. Add cream and bring back to a boil then turn down to a simmer. Simmer until thick and stir in stilton. Add salt and pepper to taste.

Serve over NY Strip and garnish with chopped chives.

This looks fantastic! Thanks again for sharing!