"Beef Wellington" .. Just in time for your Christmas Feast is my take on the classic yuletide treat. Beef tenderloin hugged by a coating of duxelles and covered in a delicate puff pastry.
The duxelles is finely chopped mixture of mushrooms, onions, shallots and herbs sautéed in butter, and reduced to a paste. I coat the outside of my seasoned tenderloin and the cover it with the pastry.
I then create a savory demi-glace which is gently drizzled across the face of the cut Wellington to add even more flavor as each bite explodes in a burst of butter-like beef, earthy mushrooms, savory sauce and crispy pastry.
Start a new Christmas tradition this year .. Beef Wellington on facebook.com/TheBaldChefCooks
