Chef George has been busy all day preparing tonight dinner and everything smells excellent I can’t wait to taste. We are starting out with Oysters on the half shell along with my favorite champagne Veuve Clicquit. The dinner menu is Beef Wellington with red wine sauce with truffle butter, Yam gratin with gruyere, and roasted Brussels sprouts with apple wood smoked bacon. The wines that will accompany the meal will be a 1982 Chateau Cheval Blanc from St. Emilion France. Cheval is one of my favorites as well. A 1985 Gevrey Chambertin Burgundy , and a 1999 Colgin Cabernet Sauvignon Herb Lamb Vineyard.
More to come ...... Recipes are listed in the comments if anyone wants to try any of these. If you do please be sure to let me know how you enjoyed them.
Beef Wellington
ReplyDeleteServes: 8
Active Time: 55 mins
Total Time: 0:07:20 - 1:01:20
Ingredients
Tenderloin fillets (about 6 oz each)
Salt and pepper
Wegmans Pan Searing Flour
1 Tbsp Wegmans Pure Olive Oil
1 pkg (16 oz) Wegmans Puff Pastry Sheet, thawed
All-purpose flour
1 cup Mushroom Duxelles (see related recipe), divided
1/2 pkg Les Trois Petits Cochons Pate with Mushrooms (Cheese Shop), cut into 8 slices
1 large Wegmans Egg
1 Tbsp water
You'll Need: Large skillet, pastry brush, parchment paper, baking sheet
Directions
1. Season with salt and pepper and dust beef with pan-searing flour. Heat oil in pan on MEDIUM-HIGH until oil faintly smokes.
2. Add beef fillet. Sear 1-2 min each side. Remove from pan; refrigerate minimum 4 hours (to overnight). Repeat with all fillets.
3. Roll puff pastry on lightly floured work surface to 14x20-inches. Cut into 8 equal pieces (about 7x5-inches).
4. Spread each fillet with even portion of mushroom duxelles. Top each with pate slice.
5. Center fillets, pate/duxelles-side down on pastry squares. Whisk together egg and 1 Tbsp water in small bowl to make egg wash. Brush egg wash along outside exposed edges of pastry. Bring pastry corners toward center; mold dough to seal tenderloin completely. Place beef pastries (Wellingtons) seam-side down on parchment-covered baking sheet.
6. Brush tops and sides thoroughly with remaining egg wash. Score tops very lightly in crisscross pattern; refrigerate 2 hours.
7. Preheat oven to 400 degrees. Bake Wellingtons 25 min until internal temp of beef reaches 130 degrees for Medium. (Check by inserting thermometer halfway into thickest part of beef.) Rest 10-15 min before serving.
8. Serve with Red Wine Sauce with Truffle Butter.
Red Wine Sauce with Truffle Butter
ReplyDeleteIngredients
1 cup dry red wine
2 containers (11 oz each) Food You Feel Good About Beef Culinary Gravy
3 oz black truffle butter
Directions - Heat wine in saucepan on MEDIUM-HIGH 8-10 min, until reduced by half. Add gravy; cook, stirring, until warmed through. Whisk in truffle butter.
Yam Gratin with Gruyere
ReplyDeleteServes: 8
Active Time: 20 mins
Total Time: 1:45
Ingredients
2 cups Wegmans Heavy Cream
1 tsp salt
3 lbs yams, peeled
1/2 cup Shredded Grand Cru Gruyere (Cheese Shop)
You'll Need: 9-inch x 9-inch baking dish, mandoline, nonstick cooking spray, large baking sheet
Directions
Preheat oven to 350 degrees.
1. Spray baking dish with nonstick spray. Place baking dish on baking sheet.
2. Stir together heavy cream and salt in large bowl. Using mandoline, slice yams into bowl, coating slices with cream mixture as you work.
3. Layer 1/3 of yams in baking dish. Sprinkle with half of cheese. Repeat with another 1/3 of yams and remainder of cheese. Top with remaining yams. Pour any remaining yam-cream mixture over top.
4. Bake uncovered on center rack of oven 30 min. Remove from oven.
5. Press fork or spatula, carefully, against top layer to allow liquid to flow over "crust." Replace pan in oven; bake 30 min. Remove pan; press top layer to allow liquid to flow over top. Replace pan in oven; bake 40-45 min or until yams are tender. Remove from oven; let rest 15 min.
Roasted Brussels Sprouts with Applewood Smoked Bacon
ReplyDeleteServes: 8
Active Time: 20 mins
Total Time: 1:00
Ingredients
6 slices Wegmans Applewood Smoked Uncured Bacon, cut in 1-inch pieces
2 lbs Brussels sprouts, trimmed, quartered
3 Tbsp Wegmans Basting Oil
Salt and pepper to taste
1/2 cup peeled chestnuts (Produce Dept), halved (4 oz)
Directions
Preheat oven to 350 degrees.
1. Heat large ovenproof skillet on MEDIUM-HIGH. Add bacon; cook, turning occasionally, until crisp. Remove from pan; set aside. Drain drippings from pan.
2. Toss Brussels sprouts with basting oil; season to taste with salt and pepper. Add to pan; roast in oven about 30 min.
3. Remove from oven; stir in chestnuts and cooked bacon. Return to oven about 10 min to heat.