Georgetown Wellington and Boulliebaise with The Brick Hotel
We’re in the Kirby and Holloway kitchen making two awesome dishes!
Michael Smith, executive chef of Georgetown’s Brick Hotel on the Circle comes in to show us how to make Georgetown Wellington with blue cheese sauce. He also takes some time to show us how to make a delicious bouillabaisse you’ll want to try at home.
- 4 to 6 oz Tenderloin cut into 3 1/2 inch medallions
- 1 puff pastry square sliced in half thin wise
- 3 oz Bleu cheese sauce
- 1 oz veg oil
- S&P to taste
- Heat oil in a medium sized sauté pan sauté tenderloin until medium rare.
- Layer 2 pieces of tenderloin over bottom half of pastry.
- Place second half of pastry on top of tenderloin on layer the rest of the tenderloin on top.
- Drizzle bleu cheese sauce over all.
Bleu Cheese sauce
- 4 oz crumbled bleu cheese
- 2 oz mayo
- 2 oz buttermilk
- 2oz Heavy cream
- Combine all ingredients in a sauté pan on medium heat whisking frequently until sauce thickens and becomes creamy
- 6 fresh mussels
- 4 fresh clams
- 4 oz of fresh fish
- 4 shrimp p&d tail on
- 2 oz butter
- 1 oz old bay
- 4 oz sliced fennel
- 2 oz sliced shallots
- 1 oz saffron
- zest from 1 orange
- 2 cups white wine
- 1/2 cup chicken stock
- S&P to taste
- In a medium sauce pan heat butter over medium to high heat, add shallots & fennel and sauté for 2 or 4 minutes, add old bay, saffron and S&P and continue to salute for 1 to 2 minutes.
- Add mussels clams, shrimp, and fish and continue to sauté for another 2 to 3 minutes then add stock and wine.
- Cover and reduce heat and allow to cook until all shellfish have completely opened (Note if shellfish has not opened after a significant amount of time discard and use fresh)
- Pour entire stew into a medium to large soup bowl and garnish with a zest from an orange.