Day 316: Mushroom Soup, Beef Wellington, P&J Pavé and Cocktails
Dinner and dancing (not me, I dance like Elaine) to a live band tonight – mushroom soup with figs and bits of crispy pork in the bottom of the bowl, beef Wellington, and a PB&J pavé (kind of like mousse, squared, on graham crust). I’m sorry, it was difficult to photograph by candle and wine and Christmastreelight.
After, Jeremy took Emily and I down to Tent City and mixed us up some cocktails. (I think I have not yet written a blog post this year after so many cocktails.) Mojitos with something fancy I can’t remember. Martinis with chambord. Cosmos. Something else I wrote down on a napkin and left on the table. I think it had grapefruit juice in it.
Classic Alberta Beef Wellington
1 whole Alberta beef tenderloin, clean (all fat removed)
1 lb Alberta wild mushrooms
4 oz foie gras mousse or fresh foie gras
3 lbs puff pastry (raw)
1 egg beaten for egg wash
Salt and pepperSear the whole tenderloin in olive oil on every side and season. Cool down. Clean and finely chop the mushrooms. Sweat them in butter and cook until all the water has evaporated seasoning. Cool down. Mix the duxelle of mushroom with the foie gras mousse gently. Cover the cold tenderloin with the duxelle.
Roll the puff pastry to get a sheet 12 x 36 inches and a ½ inch thick. Brush the edge with egg wash. Place the tenderloin in centre and wrap everything. On a cookie tray cook the tenderloin at 375°F for 35 minutes in the center of the oven.
Let the tenderloin rest for 5 minutes then cut the portion and serve with the sauce of your choice.Serves 4.
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November 11 2008 | beef and eating out | 4 Comments »
