Beef Wellington Duxelles Ingredients Individual Wellington Ingredients

February Recipe Beef wellington Duxelles Ingredients Individual Wellington Ingredients

1 ½ lbs. Mushrooms (Shitake & Cremini) 4 Center Cut Filet Mignon Steaks 8 oz Terrine of Liver Mousse Pate

6 Tbsp. Butter (7 oz. each) 1 Package Puff Pastry, 2 Large Shallots, Finely Chopped 1 Tbsp. Canola Oil Defrosted for 2 hours in Fridge 4 Cloves Garlic, Finely Chopped 2 Oz. Brandy Small Handful of Flour

1 Tbsp. Fresh Thyme, Finely Chopped 4 Tsp. Dijon Mustard 1 Egg & 2 Tsp. Water ¼ Cup Dry Sherry (For Egg Wash) Directions 1. Clean mushrooms with a damp cloth, stem, and chop about ¼ inch. 2. For the duxelles, heat a large skillet over medium-high heat, melt butter to a foam. Add mushrooms and brown until fragrant and volume reduces to about half. Add shallots, garlic, thyme, salt, and pepper and stir to soften shallots, about 3 minutes. Add sherry and let absorb fully then remove from heat and cool in a shallow bowl or on a tray. 3. Bring meat to room temperature and pat dry. Gently press down each steak to spread surface area a bit, leaving steaks 2 to 2 ½ inches thick, and season with salt and pepper. Heat a cast iron skillet or griddle over high, add 1 tablespoon of oil, and brush or wipe the oil around the pan. Add the meat to pan and reduce heat to medium-high. Cook meat to develop a crust but not to cook through (about 1 minute on each). Turn the heat off, add brandy and let it absorb, turning the meat in it. Remove from pan and transfer to plate. Let steaks cool completely (10 - 15 minutes) and add about 1 teaspoon of mustard to each steak and spread to coat the top side of each steak. 4. Preheat oven to 425°F. Roll out dough a bit on floured surface and cut into 4 portions. Leave a border on each piece of dough and spread a centered layer of liver mousse pate on each piece (about 2 ounces). Top with about ¼ portion of cooled duxelles and center a steak, mustard side down, in the mushrooms. Wrap and trim the pastry, using egg wash to seal, flip, and brush with more egg wash. 5. Arrange wellingtons on parchment-lined baking sheet and bake until golden, about 20 - 30 minutes. Enjoy! February Recipe Herb Encrusted Rack of Lamb Serves: 4 people Ingredients 4 New Zealand Rack of Lamb (14 - 16 oz. Each) 1 Tsp. Salt & Pepper 1 Cup Grey Poupon Dijon Mustard 1 Tsp. Fresh Garlic, Chopped 2 Tbsp. Worcestershire Sauce 2 Cups Panko Breadcrumbs 2 Tbsp. A-1 Sauce 1 Bunch Italian Parsley, Chopped 1 Tbsp. Fresh Rosemary, Chopped Directions 1. Clean all fat and blue skin from rack of lamb and French the bones. 2. Combine mustard, worcestershire, A-1, rosemary, salt, and pepper in a mixing bowl. Brush the mustard mixture over the rack of lamb. 3. In another bowl, mix the breadcrumbs, parsley, salt, and pepper together. Press the mustard basted rack of lamb into the breadcrumb mixture. Refrigerate for at least 30 minutes. 4. Preheat the oven to 400°F. Take the lamb out of the refrigerator and pan fry over medium-high heat until golden brown on both sides. Finish in the oven at 400°F until the internal temperature is at least 120°F. 5. Let rest for 10 minutes and then serve. Enjoy!