Official Group
Blue Planet Grill, New York
Phillberto Jimenez, former sous chef of the Sandy-ravaged River Café, lands a golden culinary-career opportunity in the wake of the storm’s destruction. He is now head chef at the Blue Planet Grill (BPG).
Despite all the destruction in the area, stoic New Yorkers seek and discover hope and opportunities. Jimenez says he’s found heart and hope in this “new kitchen,” where he’ll continue honing his culinary talents. At BPG, Jimenez will lead a top-notch culinary team, working in tandem with the entire restaurant staff.
BPG is in the heart of New York’s financial district, across the street from the 9/11 memorial. Slightly over a year old, the restaurant has received accolades for its global fusion fare and liquid art cocktails, designed by the city’s renowned Artemio Vasquez.
Blue Planet Grill Dining Room
A hotspot for tourists due to its location, it’s gaining traction with locals and foodies. BPG’s owner, Jacob Krumgalz, started catering to a diversity of customers. Unbeatable talent has been part of BPG’s mission from the beginning.
“Our menu covers all the bases, satisfying the simplest or pickiest of palates,” Krumgalz says. “Serving breakfast, lunch and dinner, it offers a healthy array of hearty comfort foods sprinkled with savory surprises–everything from tasty Country French Toast to a high-class version of the Philly Cheese Dog, and, among some of the dinner dishes, succulent stroganoffs, Whole Grilled Branzino, fresh ravioli-fare, and, of course, a fine cut of steak. And now, with Jimenez steering and heading up our menu and culinary staff, plus Artemio–a definite local draw–regularly serving up his collection of creative cocktails, Blue Planet Grill is poised for one fabulous winter season.”
We are excited to be able to share a classic dish with twists from chef Jimenez. I remember making this favorite in the 60s and it’s always a treat.
Classic Beef Wellington with Foie Gras and Mushroom Duxelle from our Chef Jimenez
This elegant staple of 1960s dinner parties derives its name from The Duke of Wellington, the nineteenth century English statesman and military officer. The name is not due to his gourmet tastes, but instead, because the final dish is said to resemble the shiny dark military boots he wore.
First prepare Mushroom Duxelle:
Heat the butter in a medium skillet over medium-high heat.
Add the shallots and garlic and cook, stirring, for 30 seconds.
Add the mushrooms, salt, and white pepper, reduce the heat to medium, and cook, stirring, until all the liquid has evaporated and the mushrooms begin to caramelize, about 12 minutes.
Add the wine and cook, stirring to deglaze the pan, until all the liquid has evaporated.
Remove from the heat and let cool before using.
Cut one slice of Foie Gras about 1.5″ thick, season with salt and pepper, sear for 30 seconds on each side on the hot pan, set aside.
Directions
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
Classic Beef Wellington with Foie Gras and Mushroom Duxelle
Season both sides of filet with salt and pepper.
Heat the oil in a large heavy skillet over medium-high heat.
Add the filet and sear for 1 minute on each side for medium-rare.
Transfer to a plate to cool completely.
Roll out the puff pastry on a lightly floured surface to a 14-inch square, and cut into 4 (7-inch) squares.
Spread one-quarter of the mushroom duxelles on top of each filet and top with foie gras Place one filet, mushroom side down, in the center of a puff pastry square.
Using a pastry brush or your finger, paint the inside edges of the pastry with egg wash.
Fold the pastry over the filet as though wrapping a package and press the edges to seal.
Place the packages seam-side down on the prepared baking sheet.
Brush the egg wash over the tops and sides of each package and bake until the pastry is golden brown and an instant-read thermometer registers 140 degrees F for medium-rare, about 15 minutes.
Remove from the oven and let rest for 10 minutes before serving.
Place the Beef Wellingtons in the center of 4 large plates, and accompany with the sauce and vegetables of choice.
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Images courtesy of Blue Planet Grill
