The Chef: Josh Bratton of Cleaver and Cork

From Staff Reports

The Chefs column highlights our local culinary masters. They share a recipe that has a lot of meaning to them and thankfully, how to make it. (Well at least most of it, sometimes secrets must remain that.) This month’s chef is …

Josh Bratton of Cleaver and Cork

I got a pretty late start in the restaurant industry, starting in my early thirties. But it turned out I kind of excelled at it and finally found something I loved. I wanted to learn everything I could about cooking.

In the kitchen, I started as an expo (prep food to go out) and out of boredom started helping the prep cooks. After a little pushing and hard work, I got a line cook position where I learned the basics.

I soon realized cooking for the masses with mediocre menus and dishes wasn’t where I wanted to be. So I moved on to restaurants that put creativity and quality in the hands of the chefs and that’s where the fun and passion kicked in. As I continued to learn and progress, I became the head chef of a restaurant and then moved on to one of the most successful companies in Atlanta, where one of their restaurants was awarded a Michelin Star.

Then I was contacted by Audrey of Cleaver and Cork and offered a position, which I love to this day. There’s a real romance in food for me because it brings people together and some of the best memories people have are being surrounded by the food we eat. I do miss the kitchen, but the life of a chef is not an easy one and with Cleaver and Cork I get the best of both worlds. I get to work with the finest quality products that few people have access to, interact with and educate customers all while having a quality of life.

Beef Wellington is an absolute classic dish that few people are willing to take the time and effort to make. And I wanted to make it for Valentine’s Day this year. I love the fact it will take me hours to make them properly because I want to make dishes that will leave a lasting memory of an occasion like Valentine’s Day.

P.S. I still need a valentine this year and will be accepting applications for the position at [email protected].

Beff Wellington

Ingredients
16 oz Chateaubriand (Center Cut of Beef Tenderloin)
Puff Pastry
6 slices Prosciutto
1 lb Mushroom-Small Small Chopped
1 large or 2 small shallot-Small Diced
2 Teaspoons dry or 1 teaspoon fresh chopped Thyme
2 Tablespoons fresh minced Garlic
1 teaspoon dry or ½ teaspoon fresh chopped Rosemary
Dijon Mustard
Salt/Pepper
2 eggs
2 oz unsalted butter
1/8 cup Avocado oil

In a pan heat the avocado oil on medium/high heat until shimmering.

Season beef with salt and pepper. Sear beef on all sides, ends included, for 2 minutes. Remove and chill 20 minutes. Searing all sides not only adds flavor but it helps to keep the juices from leaking out.

In a pan melt butter on medium heat, add shallots/garlic and cook 2 minutes. Add mushrooms, thyme, rosemary, pinch of salt and pepper. This is a very important step. You must cook all of this to get as much moisture out as possible. Once you think you’ve cooked it enough you probably haven’t so keep going. Once you stop seeing liquid in the bottom of the pan remove and chill at least 15 minutes. This is called a mushroom duxelles.

Next, get a sheet of plastic wrap laid over a cutting board. On this lay Prosciutto out overlapping each piece slightly. Three pieces on the bottom and three on the top. The prosciutto should essentially look like a sheet of paper that will be used to wrap the beef and mushroom duxelles in.

Once the prosciutto in in place take out the mushroom duxelles and make an even layer over the prosciutto leaving about 1/2 inch space around the edges.

Remove the beef and add a generous layer of Dijon Mustard over the whole piece. Lay in the center of the prosciutto/duxelles and using the plastic wrap start to fold and roll it as tight as possible. Once that is done roll in a fresh piece of plastic wrap roll and tighten as much as possible making sure the ends are rolled tightly as well. Chill for at least 30 minutes.

At this time add one whole egg, one egg yolk, and 2 tablespoons of water to a bowl and whisk.

On a cutting board lay out puff pastry. Brush edges about 1 inch, with some of the egg mix. Remove beef from plastic wrap and roll tightly in puff pastry. Trim excess pastry. Tuck and close up the ends. Once again, roll this tightly in plastic wrap and chill 30 minutes.

Preheat oven to 400f. Remove Wellington from plastic wrap and evenly brush egg wash over the whole Wellington. Place this on a foil-lined pan and cook for 35 minutes. Remove and let rest for 10 minutes. Slice into 1 inch slices.