December 31, 2023 & January 1, 2024 - Our own Beef Wellington
Martin had noticed a really interesting and elaborate recipe over at SeriousEats - The Ultimate Beef Wellington Recipe. It is quite the production, but darn it, it worked! It really is worth it. We had to make one major change in their recipe, we had to use Pâté, since we couldn’t find foie gras.
Mise En Place
Here’s our other problem. Tenderloin has become a very popular New Year’s dish and we didn’t pick one up early enough, so all we could get were these 3 pieces. They’ll be assembled after searing with the skewers.
The End of the Sear
The blower noise isn’t picked up much by the iPhone. Since the house is so tight, the blower didn’t work right until Martin finally got the makeup air duct working!
Start of the Mushroom Duxelles
This was surprising, the duxelles cleaned the fond from the braise up perfectly!
Duxelles flambé!
This was exciting!
Duxelles complete
There wasn’t any time given for how long you have to cook them after adding the cream, just “Cook until they form one large mass when the pan is shaken”.
The 3 pieces of tenderloin assembled with bamboo skewers. That blue and black handled Swiss wire cutter made quick work of trimming them.
Start of the Wellington assembly. The plastic wrap, phyllo dough and Prosciutto di Parma are laid out.
Spreading the duxelles
The puff pastry wrap. This is the last thing that was done on New Year’s Eve.
It’s now New Year's day and we are ready for dinner! This ran a little late, it’s 8:56 PM.
Livingstone approves of Beef Wellington!