Where to find beef wellington in chicago

Hospitality Co. Balena, The Bristol, Formento's and determined to put yet another personal-yet-respectful imprint on this classic restaurant genre. They should be so lucky. Add a terrific wine list by Marcello Cancelli bottles and a Coravin-enabled list of premium glass pours , appealing visuals throughout the bilevel loft space and the sort of top-flight service that has become a Boka Group signature, and you have an irresistible combination.

The restaurant's savory, pastry and service elements come together in one superb dish, and that's the beef Wellington. Sized for two, this classic wraps 12 ounces of medium-rare tenderloin in foie gras, mushroom duxelles and spinach, all encased in a magnificent, golden pastry shell.

Served on a thick cutting board, sliced and served tableside, this is the kind of presentation and ritual that makes guests at nearby tables rethink their choices. I've never had a better version of this dish. The surf-and-turf matches a hefty lobster to a half-pound cap steak, a cut that has been gaining a lot of fans in the past couple of years. There are some very good non-steak main courses, notably a pair of well-trimmed, full-flavored lamb chops, resting against a roulade of lamb saddle and lamb sausage, the latter fragrant with orange and nutmeg.

Skuna Bay salmon arrives on a raft of roasted beets, around which is decanted a borscht-like beet broth. Side dishes stretch beyond double-baked predictability to include well-seasoned roasted fingerlings with a dill-accented lemon creme fraiche the overall effect not unlike an everything bagel , potato tartiflette a gratin of potatoes, caramelized onions, country ham and taleggio cheese and a rainbow of roasted cauliflower. Appetizers include steakhouse classics, imaginatively considered.

Centered in the steak tartare is a vivid-yellow egg custard, ringed with lightly pickled mustard seeds; crabcake arrives with a crisped-potato crust, on a bed of celery-root remoulade surrounded by piquant Creole sauce.

Pandel's lobster bisque occupies a textural zone straddling unctuous creaminess and flavor-rich bouillon. Unexpected treats include ricotta dumplings with kuri squash, and a very nice butcher's salad of roast beef, mustard greens and a light ravigote dressing.

And of course there are seafood towers, hot and cold, and in a considerate touch, they're priced per person, so the budget commitment isn't too onerous. Remove roast from the vacuum package and place on a wire rack in a shallow baking pan. Continue cooking to achieve more well done finished product, monitor closely with a meat thermometer for the next 15 minutes as oven temperatures and cooking times can vary and internal temperature continues to rise after removing product from oven.

Once cooked, remove from oven and transfer to plate, and allow resting for 10 minutes before slicing and serving. When you place an order with Chicago Steak Company, we do everything we can to ensure that your package arrives in excellent condition. All of our steaks are vacuum wrapped and flash frozen in their natural juices to lock in the flavor.

The steaks are then wrapped in our attractive food grade paper, sealed with the Chicago Steak Company gold label, and placed in our gorgeous gift box.

Those gift boxes are placed inside our reusable insulated cooler with enough dry ice to keep them cold until arrival. Watch the Video to see how your order is packed, how it will arrive, and how to thaw it properly. For more information please see the Shipping Details page. Offer excludes Gift Certificates and prior purchases, also not valid with any other promotion.

The store will not work correctly in the case when cookies are disabled. Beef Wellington. In stock.