Beef Wellington

Gordon Ramsay's family fare cook book challenge day 49:

*Beef Wellington, Wilted Boston Lettuce & Sauteed Potatoes With Thyme and Garlic

Recipe online: http://www.bbcgoodfood.com/recipes/2538/beef-wellington

Oh my, beef wellington, how come I never knew you until now. You are so flavorful. Tender juicy beef with flat cap mushroom puree that is warm and aromatic. The prosciutto gave you a great punch in flavor and texture that can be taken a bite into. I love your outer layer pastry that is golden brown and crispy, it completed the flavor and kept all the goodness inside. Ok, enough, it was a really delicious dinner we had.

 

It was a wholesome, hearty even a little elegant meal.  The rich flavor will force you wanting to drink some wine. It is like Reggis and Kelly, salt and pepper or Santa and Rudolph, you will know when the other half is missing. It absolutely worth all my trips and adventures to get the beef tenderloin that was fresh and good quality, the beef was evenly heated and very moist.Me and my husband both kicked back on the couch after the meal. See, if we had this in a restaurant we will have to sit straight and then drive home, while we are already home we can just lay back and enjoyed the relaxing and  satisfied moment with great flavor still mingle in our mouth.

The Dish was not too difficult to make, it took some time though, took me about one and half hour to finish up the whole thing. There was a lot waiting: waiting for the beef to chill after wrapped in prosciutto, waiting for it to bake, and waiting for it to rest before cutting. This would be a great meal for a weekend family party. Even takes long to make, compared to other complicated recipes, this one probably is a good bet, since it can not really go too wrong as long as you follow the instruction.  

You will have a little ready made pastry left from the trimming after wrapping the beef. Here is a good way not to waste it. Just make it a thin flat disc, sprinkle lightly some salt and pepper and then some chopped shallot. Bake it with the wellington for 15munites. Mmmm, a very delicious salty pizza bread.