Beef Wellington.
I first heard about this one day while watching an episode of Take Home Chef. It sounded fancy, and being a French dish, I thought it would be hard. But watching, it didn't seem to bad. So I decided to try it.
My hubby hates mushrooms. No joke. He will pick them out of everything. And sometimes once he picks them out, he gives them to me. I could eat mushrooms on almost everything, or just raw. Yum. But even though he hates them, I thought maybe this would be a way I could "sneak" them in without him noticing, and if he liked the flavor I could spring it on him and he'd decide they weren't that bad?! It was worth a shot.
Well my pastry didn't work out so well.. I tell you, I'm not a baker. Anything dough related and I just don't get along. It was too thin and too small and I did the scores too deep. Needless to say, it completely fell apart during cooking. I took the broken pieces and ate them with my meat anyway, but my hubs didn't even try them (the mushrooms came off with the pastry).
And preparing for this meal was an adventure. I have never purchased wine before and had no clue what I was doing. Because of our religion, (and our choice not to)we don't drink wine, or any alcohol for that matter. The thing about cooking with wine is you cook out all the alcohol and are left with the flavor. I picked up a cheap bottle of the same kind they used on the show and checked out. And who do I see as I'm leaving the store? The Missionaries, of course! Of all the days to run into them in the middle of the Southern Bible Belt. What are the odds? Crazy.
I get everything out and start preparing the meal and I ask my hubs to work on opening the wine bottle. Only problem, we didn't have a cork screw. He tried sticking it with a nail, screwing it... nothing worked. He eventually had to run to the store for one.
Even with all the mishaps, it turned out delicious and definitely something I want to try again (I'd better... I have a more than half-full bottle of wine sitting on my cupboard! It will add a nice flavor to tomato sauces as well!).
You don't have to use a Beef Tenderloin. I didn't. I found a cheaper roast with little fat that was a uniformly round size. I would recommend cutting all fat off first, no matter what piece of meat you choose.
I hope you find the courage to try this, it is really delicious and a meal in itself. I paired it with sauteed spinach (1TBS butter in a frying pan, add the spinach, a little lemon juice, salt and pepper and cook just until wilted.). And we used the left over beef for French Dip sandwiches the next day, mixing our wine sauce with an Au Jus packet.
Yum!
