JERRY EDWARDS
President, Chef’s Expressions at The Manor/ Executive Chef, The Manor Tavern
themanortavern.com
Award-winning Chef Jerry Edwards, President of Chef’s Expressions Catering at The Manor and Executive Chef at The Manor Tavern, prides himself on creativity in the kitchen, always testing new and inventive recipes for the ever-changing palate. His dynamic talents represent his commitment to top-notch, quality food, fresh from their farm! Located in historic Monkton, The Manor Tavern is a picturesque, 267-year-old property dating back to the time of George Washington. Today, The Manor Tavern is a country oasis in the heart of steeplechase land where friends and family gather for excellent food and service. The lush grounds allow for control of all aspects of the growing process, thus offering the freshest ingredients, from their farm to your table. At The Manor Tavern, taste is everything.
Recognized as a National Industry Icon by the hospitality community, Chef Edwards has won over 50 industry awards and holds an honorary doctorate in hospitality but is most proud of his NACE (National Association of Catering Executives), Hall of Fame Lifetime Achievement Award. Jerry champions numerous local charities including The Red Devils Breast Cancer Organization, the Days of Taste Program where 4th graders learn about the elements of taste and the journey of food from farm to table, and he is the current spokesperson for Meals on Wheels of Central Maryland. Each year he also spearheads a Chef’s Dinner, raising over $100,000 for the charity. In 2011, Chef’s Expressions was honored with the Business Philanthropy Award from the Maryland Chamber of Commerce.
The Manor Tavern’s “Reimagined Beef Wellington”
Ingredients
- 2 8-ounce filet mignons
- 3 ounces fresh white or wild mushrooms
- 1/2 vidalia onion
- Sea Salt
- Black pepper
- 1 ounce butter
- 6 ounces dry red wine
- 4 ounces demi-glace or “Better than Bouillon Roasted Beef Base” (can be found at most stores)
- 1 box puff pastry (puff pastry sheets in frozen food section)
- 6 jumbo asparagus pieces
- 2 or more slices of prosciutto (thinly sliced)
- 1/2 ounce truffle oil
- 4 ounces fresh foie gras (optional)
- Fresh herbs for garnish (rosemary,thyme or herb of your choice)
Instructions
Puff Pastry Plank
- Purchase puff pastry SHEETS in the frozen food section.
- Following instructions, cut pastry into 6” x 2” slices. Bake long slices of the pastry according to directions.
- When complete and cooled, brush with melted butter and a pinch of sea salt.
Filet
- Season both sides generously with salt and pepper.
- Grill mark on a very hot grill on each side for 2 minutes.
- Place on a sheet pan to be finished in the oven after all other ingredients are complete.
Mushroom Sauce
- Dice mushrooms and onions in a rough chop.
- Over medium-high heat in a saute’ pan, melt the butter and cook the mushrooms and onions. Season with salt and pepper.
- When the onions are tender, add the red wine and the beef demi-glaze or bouillon sauce base and reduce to about 5 ounces of liquid remaining.
- Cover sauce to be reheated later.
Asparagus
- All asparagus should be cut to remove the tough bottom of the stems.
- Thick asparagus should be peeled at the remaining bottom to remove fibrous strings in the stem.
- Toss asparagus in truffle oil and salt.
- Take 3 – 5 pieces of asparagus, depending on the size of them and wrap them together in thinly sliced prosciutto.
Foie Gras (optional)
- You may purchase fresh duck or goose liver pate online from Hudson Valley Farms or D’Artagnan or pre-made from your local store. Always purchase Grade A.
- Slice two pieces. The remaining foie gras can be frozen and used at a later date.
- In a clean pan, sauté over high heat until browned on one side. It should still be slightly pink in the middle.
- Place a slice on top of filet to be cooked later.
Assembly
- Roast tenderloin with foie gras on top in 350 oven to desired doneness.Degrees 120 = rare125 = medium rare130 = medium135 = medium well140 or more = well done and ruined.
- Heat mushroom sauce.
- Place asparagus in oven.
- Place finished filet on plate, place asparagus next to beef.
- Pour sauce over filet.
- Place pastry plank on beef as shown.
- Garnish with fresh herbs.
Notes
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