Recipes For 2005

Beef Wellington

2 lb beef tenderloin
1 TBSP butter
10 oz. package of baby portobello mushrooms
1 tbsp minced shallots shallots
1 tbsp thyme
1 tbsp tawny port

Brown beef in pan with 2 tbsp butter.

Put pan with the beef into a 425 degree oven for about 20 minutes. Remove beef and let cool to room temp

In another fry pan, melt 1 tbsp butter

Put in a 10 oz. pkg of baby portobello mushrooms, finely chopped

Add 1 tbsp minced shallot

Add 1 tbsp fresh thyme

Add 1 tbsp tawny port

Saute until all the liquid is evaporated. Cool to room temp.

Using 1 package of frozen puff pastry - thawed - on a floured surface, roll out to a sheet big enough (eyeball it) to encase the beef.

Using an egg wash (1 egg whipped with a tsp of water), brush wash all around the edges of the puff pastry to use as glue,.

Once encased, brush eggwash all over outside of the puff pastry. Make any designs you wish and brush those, too.

Put into a 425 degree oven - again for about 20 minutes. My meat thermometer actually read 121 degrees when I removed it.

Let sit at room temp for about 15-20 minutes before cutting.

You can make a sauce to go with it:

1-1/2 cups red wine
2 cups beef broth
2 cloves garlic minced
3-4 tbsps flour

After removing the beef from the oven, take it out of the pan and let it rest
In that same pan, with any juices, whisk in the flour to make a paste
Slowly add the red wine and broth and garlic and whisk to combine.
Reduce over medium heat until slightly thickened.
Serve with the beef.