This past weekend I finally made beef wellington. This dish has been on my list of dishes to try ever since seeing it on MasterChef. I did a lot of preparation and research before making this dish so I could understand all the steps involved in making such a complex dish. I combined a few different recipes but this video was a big help in seeing how to execute some of the more technical aspects of this meal, beef wellington video. This recipe is for special occasions. It takes a lot of time to prep but in the end it turns out great. just make sure to take your time as you work through the recipe and trust your meat thermometer. For a nice medium rare pull the wellington out of the oven when the internal temperature reaches 125. As the roast rests it the temp will rise to 130-135. When cutting the wellington use a sharp chef’s knife to prevent the pastry from shredding and falling off. Enjoy.
I lived in England for two years and unfortunately never had too many scones while I was there. When I returned to the US I was at The Dandelion Pub in Philadelphia for brunch and saw scones on their menu. After my first bite I was hooked and had to learn how to make them. Most scone recipes call for either cherries or some other fruit to be baked into the scones but I am not a big fan of this. In the recipe I have cherries or raisins listed as an optional ingredient. It is best to serve these scones as soon as they come out of the oven with your favorite flavor of jam and clotted cream. You can find a great mock clotted cream recipe over on Pork Chop Tuesday’s blog. You will find my scone recipe below. Enjoy!