Beef Wellington

In honor of Eat an Animal for PETA Day, I made Beef Wellington.

Salad dressing - Dijon vinaigrette

In a 1 qt mason jar

1 cup white wine vinegar
3 cloves garlic, minced
1 shallot, minced (2 Tbsp)

combine and let set for 30 minutes

then add

3 Tbsp Dijon mustard
2 cups olive oil
salt and pepper to taste

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place lid on and shake

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4-10 oz. USDA Choice Beef Tenderloins

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I tied these with twine so they would remain uniform. Salt and pepper thoroughly and sear in 1 Tbsp butter.

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After both sides are seared, place on plate and put in fridge.

Mushroom Duxelle

8 oz. crimini mushrooms
2 Tbsp. butter
3 Tbsp. finely chopped shallot
1/2 tsp. dried thyme
1/4 cup dry white wine

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Place criminis in food processor and run until fine chop.

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Place all ingredients in a large saute pan. I used the same pan that I seared the beef tenderloin in.

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Stirring frequently, reduce until it is a firm paste.

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Place mushroom duxelle in a bowl and set aside.

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Select potatoes that are similar in size and do not have any bad spots. Wash and dry. Using a fork, dock each potato thoroughly. Coat with olive oil and season with salt and pepper.

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Follow the directions in the link for proper temp/cooking time for the number of potatoes you are baking.

Nice......it's 9:45 am and I so want some beef now!!!!!!!!!!!!!!

I purchased 1 lb. of puff pastry for this.

Roll out one half of the puff pastry and cut in half.

Set 1 beef tenderloin on each half

Top with 2 Tbsp. mushroom duxelle and three generous slices of foie gras.

Brush the edges of the pastry with egg wash.

Repeat with the other beef tenderloins.

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Pull up the corners to make a pouch, sealing the edges.

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Brush the pouches with more egg wash.

Bake @ 400 degrees for 30 minutes.

The Wine
Sterling Vineyards Meritage

The Salad with Dijon vinaigrette

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The Beef Wellington

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Served with steamed brussel sprouts with roasted garlic, baked potato, bordelaise sauce.

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and of course, dessert

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