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Classic Beef Wellington

I made this for the first time last night and have to say was a bit intimidated but was surprised how easy it was. Biggest issue is time management, and the first cut I held my breath and when I looked at the meat, it was beautiful! It turned out perfect and I even took it out to rest 4 minutes early. I did not have any issue with the pastry not being cooked at all. It was a nice brown crispy texture and the meat was fabulously nice and tender and flavored perfect. I served mine with roasted baby red potatoes lightly seasoned worth olive oil and onion soup mix with fresh baby spinach cooked with olive oil, garlic, red onion and bacon bits. If you want my full recipe, please reply. Can't wait to make this again!

Oct 20, 2013
Jensended in Recipes