Beef Wellington

Last week, I started into a "retro food" kick and put Beef Wellington on the menu. I found a neat website of original recipes from era cookbooks. For my first foray, it wasn't too bad! Holy cow the meat is an expensive cut; I always forget that Beef Tenderloin is super pricey but super good. So, after purchasing it, I knew I really couldn't screw this up.


This recipe called for a mix of onions and mushrooms...next time, I'd mince the onions and mushrooms into more of a paste instead of a goopy mess. It started to soggy the pastry you wrap around. I'd also do some new tricks on getting the pastry tighter to the meat. (Gordon Ramsay shows how it should be done.)


A beauty!


Scott dishes it up.

I think this dish should go on the "once a year" rotation. I do want to try some more soups...now that it's winter, the ol' standby soups always look super appealing. We have a ham bone from our Xmas ham...perhaps a bit of ham soup is on the menu??

Another lazy holiday day...did some shopping yesterday, a big cleaning blitz (even scrubbed the master bathroom with our german Coronet Scrubber, and then watched "The Wind and the Willows/Legend of Ichabod Crane" on DVD. Not sure what we're doing today...maybe another movie? More shopping? Certainly more laziness......haha!

Tschüß!!!