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Where fine food and elegance meet in an 1850's home.
Kansas City's most romantic restaurant.

Recipes    

Beef Wellington

Ingredients:

Oven: 400º                                                                 
125º Internal temperature for Medium Rare
7 oz. Beef Tenderloin Filet                                        
½ of a small Shallot
Puff Pastry (according to package instructions)     
½ c. Mushrooms
(I prefer Oyster Mushrooms)
Salt & Pepper to taste                                                           
1 c. Fresh Spinach
3 tbsps. Oil of choice                                                 
½ tsp. Dijon Mustard
1 clove of Garlic                                                        
1 tsp. Poppy or Black Sesame seeds

Instructions:

Sear seasoned Filet in hot oil on all sides.  Let rest & cool.
Sauté mushrooms and drain on paper towel.
Sauté spinach until limp, then drain on paper towel.
Place Puff Pastry on floured surface.
After Filet, Mushrooms, & Spinach have cooled, brush mustard onto Filet.  Scatter Mushrooms & Spinach on top of pastry, place filet in the center and wrap tightly with seam on the bottom.  Trim off any excess pastry and let rest in refrigerator for 20 minutes.
Place a skillet hot oven with a dab of oil.  This heated skillet will help to seal the seam on the bottom.
Remove filet from refrigerator and brush with egg wash, sprinkle with Sesame or Poppy seeds. 
Score the top with a sharp knife (not going all the way through).  Place meat thermometer into the center of the filet (I use a digital thermometer with alarm).
Place filet into heated skillet (with the seam down).  It will take between 15-25 minutes to reach 125º interal temperature.  You are looking for the perfect temperature and time.
Let it rest 15-20 minutes.  If you have an electric knife, this is a perfect time to use it.

Oyster/Mushroom Sauce

1 tbsp. Unsalted Butter
4 cups of Oyster Mushrooms
1/4 cup White Wine
1 & 1/3 cup heavy Cream
Sea salt & Pepper (freshly ground) to taste
1 tsp. Fresh finely chopped Rosemary
This is the time for a large non-stick pan.

DeDe Shields
Shields Manor Bistro


TILAPIA WITH FRESH BASIL & THYME

So good, so healthy and so fast.

INGREDIENTS:
Makes two servings
2 whole tilapia
1 tablespoon olive oil
Salt and pepper to taste
4 sprigs of fresh thyme, chopped
8 leaves of fresh basil, chopped
2 lemons, thin-sliced
2 cups choice of vegetables, see instructions
1 tablespoon olive oil

INSTRUCTIONS:
Wash fish inside and out, and then pat dry. Brush with olive oil, salt and
pepper and sprinkle with fresh thyme and basil. Fill inside of each fish
with 5-6 lemon slices.

Sauté vegetables in olive oil until a little tender, about 10 minutes.
Squash, onions, carrots, fennel, and peppers are good winter vegetable
choices, but celery might be too strong and overpower the delicate flavor of
the fish.

Add ¼ cup of water to poach pan. Put vegetables in pan. Cover with the fish,
lay lemon slices on top of fish (about 4) and drizzle with olive oil. Cover
with lid or aluminum foil. Place in a 400-degree oven for 10 minutes. Then
uncover the fish and leave it uncovered until the thermometer reaches 135
degrees.

lisa waterman gray, IACP
writer~editor~photographer
thestoryteller@everestkc.net