Photo

Photo detail

Grand finale madeira sauce

Stories this photo appears in:

Tease photo

In the Kitchen: Meet Chef Pawel Podbielski of Le Refuge

The Making of Filet de boeuf Wellington

Chef Pawel Podbielski sprinkles flour on the counter so the pastry won't stick. He is making Filet de boeuf Wellington, a customer favorite, at Le Refuge on Washington Street. "Last Saturday night I made 12 of these and they all sold out," he says. "I'm getting this pan nice and hot and then I'll add Kaola gold oil because it's no trans fat and has a buttery taste."

Tease photo

In the Kitchen: Meet Chef Pawel Podbielski of Le Refuge

The Making of Filet de boeuf Wellington

Chef Pawel Podbielski sprinkles flour on the counter so the pastry won't stick. He is making Filet de boeuf Wellington, a customer favorite, at Le Refuge on Washington Street. "Last Saturday night I made 12 of these and they all sold out," he says. "I'm getting this pan nice and hot and then I'll add Kaola gold oil because it's no trans fat and has a buttery taste."

Comments

Use the comment form below to begin a discussion about this content.

Sign in to comment