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Patrick Williams, Pierpont’s at Union Station

Patrick Williams never went to culinary school; instead he worked his way up from the dish line at Harry’s Uptown Supper Club in Manhattan, Kan., where he was studying English at the university, to the new executive chef for Pierpont’s. “I saw what was going on in the kitchen and I knew that was it for me,” Williams says.

Climbing the ladder of chef positions, his skills come from years of concentrating on “getting it right,” which may be relatively easy to do when your teachers include chefs Celina Tio, Michael Smith, Debbie Gold, Ray Comiskey and John Korycki Williams believes strongly in using ingredients with a balance of flavor and texture, with thoughtful execution, a combination the Filet Elliott offers. “It’s a good seasonal dish with the duck confit and mushrooms, and the sweetness of the demi-glace,” he says.

Click for a printable version of Filet Elliott.

Filet Elliott

Syrah demi-glace:
1 shallot, minced
1-1/2 cups Madeira wine
1/2 cup Syrah (or other full-bodied red wine)
2 cups glace de canard
1 cup glace de veau
1/4 teaspoon dried tarragon
1/4 teaspoon brown sugar
4 fresh blackberries, crushed
1/4 teaspoon iodized salt
Pinch ground white pepper

Reduce Madeira and Syrah wines by half with the blackberries, shallots and tarragon. Add the remaining ingredients and reduce by half again (or to a nappé consistency, until it can coat the back of a spoon). Serves eight.

Duck confit:
4 duck leg quarters
4 minced garlic cloves
4 sprigs thyme
4 dried bay leaves
1 tablespoon iodized salt
2 tablespoons whole black peppercorns
Clarified butter as needed

Rub the duck legs with the salt and garlic and place them, skin side down, in a perforated pan with an underlining pan to catch any moisture. Place a bay leaf and thyme sprig on each leg. Place a sheet of parchment or wax paper on top of the legs to prevent them from drying out too much and refrigerate for 12-14 hours. Rinse each leg, then pat dry with paper towel and place them, skin side down, on a baking rack. Grease a cast-iron pot with the butter and add the peppercorns to the bottom, coating evenly. Place the legs fat-side down, cover the pot and slow roast at 200°F until the leg meat falls off the bone (12-14 hours). Allow to cool, then pull the meat off the bones. Place the meat in a glass or heavy-duty plastic container and top with the rendered fat to cover meat completely. Add clarified butter, if needed. Serves eight.

Preparation for each Filet Elliott:
2 teaspoons olive oil
1 5- to 6-ounce beef tenderloin filet
Ground sea salt to taste
Fresh cracked black pepper to taste
1 ounce assorted sliced mushrooms
2 ounces shredded duck confit
2 ounces Syrah (or other full-bodied red wine)
2 ounces Syrah demi-glace
1 ounce unsalted butter

Heat a sauté pan on medium-high heat. Add 1 teaspoon of the olive oil to coat. Season the tenderloin with sea salt and black pepper, then sear in the oil. When the steak is close to desired doneness, remove from pan to rest. Add the remaining oil, then add mushrooms and season with salt and pepper. When the mushrooms are brown, add the duck confit and deglaze with the Syrah wine. After the wine subsides and reduces by half, add the Syrah demi-glace, stirring well, then whisk in the butter. Pile the confit and mushrooms on top of the steak, drizzle any remaining sauce over the steak and serve with your favorite mashed potatoes or creamy polenta recipe. Serves one.