Sunday, January 2, 2011

New Year's Day - Beef Wellington

The Husband and I made Beef Wellington for New Year's Day dinner with The Sister and her family. The recipe was quite involved and took us some time to put together. I snapped a few pictures during the process.

The Husband preps the Duxelles (mushroom mixture) in the food processor.
The Duxelles (mushroom mixture) sautes on the left, while the tenderloin is seared on the right.
The prosciutto laid out on saran wrap.
After the Duxelles cooled, it was spread on the prosciutto.
The seared tenderloin was rolled up in the Duxelles covered prosciutto and placed in the refrigerator until we were ready to roll it into the puff pastry.
Roll out puff pastry and set beef (saran wrap removed!) in the center.
Fold puff pastry over beef and brush with egg wash to seal pastry.
Bake at 425 degrees for 40-45 minutes until the pastry is golden and a meat thermometer registers 125 degrees. Remove from oven and let rest.
While the meat is resting, roast the fingerling potatoes (olive oil, salt, pepper, rosemary) and make the Green Peppercorn Sauce. I am only showing you one photo of the sauce creation, but it's the most fun part -- the flambe! Can you see the flames?
Be sure to invite your guests into the kitchen to see the flambe show!
Cut the meat. Isn't it pretty?
Sit down at a nice table.
Enjoy your guests, a glass of wine and a fine meal. What better way to spend New Year's Day?

1 comment:

  1. I'm coming to your house Cindy. That dish is Gordon Ramsey's signature dish. Very complicated I've heard but your's looks perfect. And rare like it is supposed to be.

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