Back from town - shopping for thanksgiving dinner. Ate at the local new restaurant and the food was excellent as always.
Doing a Beef Wellington for dinner on Thursday - starting the prep tomorrow - salt crust, rinse, dry, sear, hot mustard/horseradish coating, duxelles layer, prosciutto layer and finally a filo dough layer.
Wrap in poly and refrigerate for 24 hours minimum. Unwrap, rewrap with a sheet of puff pastry and into a 425°F oven for 25 minutes or so. The beef will be chilled from the fridge holding it back to medium rare while the puff pastry browns nicely.
Salivating as I type...
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