Bison Wellington with Wild Mushroom Duxelles & Madeira Wine Sauce
A heritage cut of grass-fed bison, cloaked in earthy duxelles and
silken prosciutto, sealed in golden butter pastry, and finished with a
deeply layered Madeira reduction. Composed for ten guests at the head
of your table — in Westport, Fairfield, Greenwich, or wherever your
evening unfolds.
Pat two trimmed center-cut bison tenderloins dry, season
aggressively with kosher salt and cracked pepper, and sear in
shimmering grapeseed oil until each face is mahogany — roughly 90
seconds per side. Brush warm with Dijon, wrap, and chill.
Pulse two pounds of cremini, shiitake, oyster, and chanterelle
mushrooms to a fine confetti. Sweat in butter with minced shallot,
garlic, and fresh thyme. Deglaze with dry sherry and reduce until
the pan is whisper-dry — the duxelles must hold a clean line on
the spatula. Cool fully.
On plastic wrap, shingle sixteen petals of prosciutto di Parma
into a generous rectangle. Spread the cooled duxelles in an even
velvet layer, set the seared bison atop, and roll into a taut
cylinder. Refrigerate thirty minutes to set.
Encase in all-butter puff pastry, seal the seam, score a fine
herringbone across the top, and gild twice with egg-yolk wash.
Finish with flaky sea salt.
Roast at 425°F on a preheated steel until the crust is
amber-bronze and the internal temperature reads 125°F at the
thickest point — 35 to 40 minutes. Rest a full 15 minutes before
slicing.
Madeira sauce: reduce one cup Madeira and a
half-cup tawny port with sliced shallot, thyme, and bay until
syrupy. Add four cups veal stock, reduce to a glossy nappe,
strain, and mount with cold butter just before service.
Slice into thick medallions, fan across warmed plates, and ladle
the Madeira down the side — never over the crust.
This Week at Private Chef Robert — Recipes & Menus to Come
This space is reserved for upcoming seasonal menus, weekly meal-prep
features, and signature dinner-party plates. Tonight's headliner is
Bison Wellington for ten — but the kitchen never sleeps. Look here in
the weeks ahead for cedar-planked Long Island Sound striped bass,
Provençal lamb shoulder, hand-rolled cavatelli with Connecticut summer
corn, holiday standing ribs, and a rotating collection of healthy
weekly meal-prep menus tailored to Fairfield County families.
[ Slot reserved — Next Feature: Pan-Seared Long Island Sound Striped
Bass with Heirloom Tomato Beurre Blanc ]
[ Slot reserved — Next Feature: Healthy Weekly Meal Prep — A Five-Day
Mediterranean Plan for the Family of Four ]
A Brief History of Westport, CT and Fairfield County
Long before the gallery openings on Main Street and the harvest
dinners along the Saugatuck, the shoreline now known as Westport drew
Paugussett fishermen to its tide-rich estuaries and fertile salt
meadows. Settled in 1693 and incorporated in 1835, the town grew on
the strength of onion farms, shipbuilders, and the bounty of the Long
Island Sound — oysters from Norwalk, blackfish from Compo, sweet corn
from Greenfield Hill. Today Fairfield County's tables still echo that
lineage: discerning, generous, and quietly proud of the Connecticut
coast that feeds them.
Mise en Place — Tools, Plating, Silverware & Garnish
Set out a heavy-bottomed carbon-steel skillet, a digital probe
thermometer, a sharp ten-inch chef's knife, an offset palette knife
for the duxelles, plastic wrap for the prosciutto roll, a baking
steel, and a fine-mesh chinois for the Madeira. Plate on warmed ivory
porcelain coupes — the kind that flatter both the crust and the sauce.
Set the table with weighted steak knives, polished silver forks, and
crystal Bordeaux stems. Garnish each medallion with a single fried
sage leaf, a brushstroke of duxelles, and three drops of aged sherry
vinegar reduction.
Grocery Shopping List — Sourced from Fairfield County's Finest
Begin Saturday morning at the local Fairfield County Farmers Markets
for the wild mushrooms, shallots, garlic, and fresh thyme — flavor
that travels less, tastes more. Cross to
Stew Leonard's in Norwalk for the European butter,
heavy cream, eggs, and pantry staples; their dairy case rewards a
careful eye. For the centerpiece bison tenderloins and prosciutto di
Parma, order through Pat LaFrieda Meats with a few
days' notice — the trim and marbling are simply unmatched. Bring it
all home, pour a glass of Madeira, and let the recipe below begin.
What Are the Top Benefits of Hiring a Private Chef in Westport, CT and
Fairfield County?
Benefit #1 — A Private Chef Transforms Your Home Into a Five-Star
Dining Experience, Tailored Entirely to You
For the Fairfield County homeowner, this means a menu shaped around
your palate, your guests, and your kitchen — not a fixed catering
package. Private Chef Robert handles the discovery call, the sourcing,
the provisioning, the prep, the service, and the cleanup. Unlike a
caterer working at scale off-site, a private chef cooks in front of
you, with you, for you. The payoff is the part that money cannot buy:
your hands stay free, your conversation never breaks, and the night
becomes a memory rather than a logistics exercise.
Benefit #2 — A Designated Server, Host, or Hostess Means You Are Truly
a Guest at Your Own Party
A trained server pours the wine, clears the courses, and reads the
room while Chef Robert plates in the kitchen. You stop checking
timers, stop refilling glasses, stop disappearing into the dish pit at
the end of the night. You sit. You taste. You linger. That single
addition is the line between hosting an event and attending the one
you created — which, for most Fairfield County families, is the entire
reason to hire a private chef in the first place.
Frequently Asked Questions — Private Chef Westport & Fairfield
County
What does a private chef in Fairfield, CT do?
A private chef in Fairfield, CT designs custom menus, sources
premium local ingredients, prepares meals in your home, and handles
full cleanup. Private Chef Robert manages weekly healthy meal prep,
intimate dinner parties, holiday gatherings, and milestone
celebrations across Westport and Fairfield County with discretion
and white-glove care.
How much does it cost to hire a personal chef in Fairfield County,
CT?
Personal chef pricing in Fairfield County typically ranges from $85
to $185 per guest for plated dinners, plus ingredient cost and
gratuity. Weekly meal prep is quoted by household size and dietary
plan. Chef Robert provides a transparent, customized estimate after
a brief discovery call about your preferences and event.
What is the difference between a private chef and a caterer?
A private chef cooks for you personally, in your home, with a menu
tailored to your tastes and household. A caterer prepares food
off-site at scale and delivers it. Chef Robert builds the experience
around your kitchen, your guests, and your evening — not a pre-set
catering package or a banquet line.
Can a private chef accommodate dietary restrictions and allergies
in Fairfield?
Yes. Private Chef Robert routinely accommodates gluten-free,
dairy-free, pescatarian, low-sodium, diabetic-friendly,
kosher-style, and severe allergy protocols. Every menu begins with a
detailed intake of household needs, preferences, and restrictions,
and ingredients are sourced and prepared with strict cross-contact
protocols throughout service.
How do I hire Private Chef Robert for a dinner party in Westport,
CT and Fairfield, CT?
To hire Private Chef Robert, call 602-370-5255 or email
Robert@RobertLGorman.com with your date, guest count, and occasion.
You will receive a tailored proposal within 48 hours covering menu
direction, sourcing, service style, and pricing. Premium dates in
Westport and Fairfield County book quickly.
Styles of Service & the Quiet Power of a Designated Host
Chef Robert tailors service to the room.
Plated multi-course dining suits anniversaries and
milestone birthdays. Family-style platters warm
holiday tables and Sunday gatherings.
Russian (silver) service elevates engagement dinners
with tableside presentation, while
French butler service moves through corporate
evenings with discretion.
Stationed tasting and passed canapé service keeps
cocktail-hour parties fluid. With a designated server or host on the
floor, wine is timed, plates clear quietly, and the host stays where
they belong — at the center of the table, fully present.
Reserve the Evening You'll Be Remembered For
Picture the candles lit, the Madeira reducing on a back burner, your
guests laughing — and you, glass in hand, never once in the kitchen.
Private Chef Robert delivers healthy weekly meal prep, dinner parties,
wedding and engagement dinners, holiday tables, family gatherings, and
corporate entertaining across Westport and Fairfield County.