Recipe by Executive Chef Chris Smith
Jory Restaurant, The Allison Inn & Spa

Photography by Aubrie LeGault

Rain Dance 2018 ‘Estate Reserve’ Pinot Noir
Chehalem Mountains AVA (Willamette Valley, OR)



1 sheet puff pastry dough

3 cups mushrooms, preferably a wild mix, chopped

1 shallot, minced

2 cloves garlic, minced

1 tsp fresh thyme, minced

½ tsp fresh sage, minced

¼ cup cream sherry

1 Tbsp butter

Salt to taste

Sherry vinegar to taste

1 egg, beaten

Cooking oil 



Heat oil in a sauté pan over medium high heat. Add mushrooms and sauté until they begin to brown, if pan becomes dry add a little more oil to prevent mushrooms from burning. When mushrooms begin to brown add the shallots, garlic and herbs, sauté until aromatic and deglaze with cream sherry. Add Butter, and reduce sherry until almost dry. Season with salt and sherry vinegar to taste. Remove from heat and cool.

While mushrooms are cooling, preheat your oven to 350 degrees. Remove your puff pastry from the refrigerator and form shells. These can be any shape you desire, but the easiest method is to cut the dough in rectangles or squares and run a knife about 3/8 of an inch in from the edge to form two” L” shapes that don’t quite connect at two corners. Invert the thin strips so that you form a smaller rectangle with raised sides and “knots at 2 corners where the dough overlaps. This will minimize the amount of wasted dough that you have.

Place shell forms on a parchment paper lined baking sheet and brush with beaten egg. Bake for about 15 minutes at 350 degrees. Remove and let cool.

Fill with cooked and cooled mushrooms and bake until warm when ready to eat.


3 Tbsp rendered beef fat (should be able to source from an artisan butcher)

3 Tbsp butter

Sea salt

1 tsp minced garlic


Combine everything and beat together.


2 cups Syrah

4 cups beef bone broth or stock

2 Tbsp huckleberries

2 tsp butter
Salt and pepper to taste


Reduce Syrah to ½ cup.

Add beef broth and further reduce to ½ cup, add huckleberries.

Season to taste. And finish by whisking in butter.


Season your steaks with salt and black pepper.

We recommend a fattier steak such as ribeye or a Wagyu style striploin to pair with Syrah as the fattiness will help mellow out the tannins and create a more harmonious flavor pairing.

On a hot wood or charcoal grill or well-seasoned cast iron pan, sear the steaks and cook to desired doneness. Remove from heat and coat with beef butter.

Allow to rest for 5-7 minutes before slicing.

While steaks are resting, finish cooking your mushroom tarts In a preheated oven at 375 degrees.

Slice steaks and plate with tarts. Finish by drizzling the Syrah jus over the steaks.