Beef Wellington, Potatoes Hasselbeck au Gratin…
Beef Wellington, Potatoes Hasselbeck au Gratin, and Steakcouse Creamed Spinach.
Author: Edwin Voskamp
Beef Wellington, it’s what for dinner!
Beef Wellington, it's what for dinner!
The Beef Wellington…
The Beef Wellington, with an inset dough piece, knife decorations, and egg wash, just before it goes into the oven.
The “Potaties Hasselbeck au Gratin” come out to let the Bee
The "Potaties Hasselbeck au Gratin" come out to let the Beef Wellington use the oven: when that comes out and rests, they go in to heat through.
Assembly and into the fridge
Assembly and into the fridge.
The star of the show
The star of the show: 3 pounds of center cut beef tenderloin.
The foie gras for the Beef Wellington
The foie gras for the Beef Wellington.
Step 2 of making puff pastry dough
Step 2 of making puff pastry dough. The big advantage of using grated frozen butter over chilled but beaten pliant butter slab is you can do all the rolling and folding and turning in one go....
Santa apparently used USPS for some of his gifts to the six of us
Santa apparently used USPS for some of his gifts to the six of us.
Love my stand mixer
Love my stand mixer. A big enough powerful enough stable enough stand mixer makes a lot of recipes developed for manual work in a cold drafty 17th, 18th century kitchen a lot improbable. Here it is...