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| Beef Wellington. |
Three of my friends and I have started our own little cooking club where we get together once a month to try out new recipes and enjoy lunch together. We usually meet at my house since I am centrally located, and this month we made Beef Wellington. It was a dreary rainy day so I set the table with my Blue Ridge dishes to brighten the mood. The Lenten Roses that were blooming in my garden made a lovely arrangement for the table.
Boguska arrived early to help get all the ingredients together, and here she is preparing the baking pan with parchment paper.
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| Boguska preparing the baking pan. |
We browned the tenderloin on all sides,(shown here) with the duxelle (mushroom and shallot paste) and prosciutto that the meat is wrapped in.
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| The tenderloin wrapped with duxelle and prosciutto ready to be wrapped in the puff pastry. |
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| Out of the oven nicely browned and ready to be sliced. |
We plated the Wellington with a side of sauteed carrots and fennel. The side dish was quite delicious as was the beef.
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| This was a perfect medium-rare. |
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| Assunta has cleaned her plate and is waiting for dessert. |
We prepared a pistachio pudding topped with a slice of kiwi, whipped cream and a tiny coconut macaroon. Unfortunately we forgot to get a photo of the dessert.
Assunta will be planning our meal for April---a shrimp and tomato sauce served over spaghetti squash. I think she is also bringing homemade ice cream.
The recipe we used can be found at
https://tasty.co/recipe/show-stopping-beef-wellington.
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