Recently, my friend and I went to a wine tasting. When the sommelier stated that the wine we were loving would go well paired with beef wellington, we decided to take on the challenge. First, I prepared a red wine sauce using 2.5 ox tail for flavor. Then, we covered the tenderloin in fois gras, made a duxelles, and wrapped the whole thing in pastry dough.
A little grilled asparagus and arugula salad on the side....
and, of course, dark chocolate cupcakes for dessert.
Even the boys had a version of a pastry wrapped meat for dinner - a pig-in-a-blanket.
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