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.
On Mother’s Day I cooked dinner for my family. The menu was made up of Fillet Mignon with the Guinness reduction, double stuffed potatoes with cheese and bacon, sauteed mushrooms, and oven roasted asparagus. Putting the meal together turned into a family effort with everyone pitching in on various parts of the meal. I’m getting closer and closer to perfecting the Guiness reduction and should have the final version of it nailed down in the next few attempts. With this attempt I was focusing on getting the right consistency to allow the sauce to grab onto the steak better. For dessert I made bananas foster. Now I am not a huge fan of cooked fruit and was surprised with how well it turned out. The bananas foster will be getting a dedicated post in the very near future. I hope all of you also had enjoyable Mother’s Days.