Kitchen Confidential

(page 6 of 21)

Photo by Marc Thomas Kallweit

Beef Wellington

The Firehouse

When Lloyd Harvego bought The Firehouse in 1999, the Old Sacramento establishment had already been open for nearly 40 years, so he doesn’t know exactly when the Beef Wellington first appeared on the menu, but he does know that around 2004 or so, the item was cut to make way for more contemporary dishes.

But some regulars weren’t taking no for an answer. And they still don’t, so the old-school dish has remained an off-the-menu staple ever since.

Chef Jay Veregge, director of culinary operations for the Harvego Restaurant Group, says the entrée is a “classic and it will never go out of style,” and he’s happy to keep accommodating those who crave it.

The dish, which requires at least a day’s notice, features puff pastry spread with mushroom duxelles—a paste made of finely chopped and sautéed mushrooms, shallots and herbs—that envelops a prosciutto-wrapped filet mignon (traditionally beef Wellington is made with foie gras or pâté in place of the prosciutto, which The Firehouse can also do on request for an additional charge). The Wellington is then baked at 450 degrees until the pastry is golden and flaky. The medium-rare steak rests hidden inside. “It’s that kind of surprise package that people really enjoy,” says Veregge.

And now you can too. $44. 1112 2nd St. 916-442-4772.

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