A Cinquain for my Muse

Muse

Beautiful, terrible

Demanding, inspiring, uplifting

I couldn’t live without your lyre

Terpsichore

Beef Wellington & More

So it has been a great week since I last posted! I went sledding with some friends on Friday and am still sore. Next week’s adventure is ice skating and I also hung out at The Muse on Friday for Factory and Saturday for Cloister, great music and people on both nights.

So today based upon a Facebook inquiry I have decided to prepare Beef Wellington, White Cheddar & Gorgonzola Macaroni & Cheese, and Sautéed Zucchini with Shallots because, well, because I feel like it.

First, the individual Beef Wellington  (adapted from Cooking For Two & Simply Recipes) :

Ingredients

1 1/2 lb Beef Tenderloin, cut into 4 pieces

6 tbsp butter, softened

1/2 onion, chopped

1/2 c. mushrooms, fresh diced

12 slices prosciutto (I like piccolo)

1 Sheet Frozen Puff Pastry, thawed

1 egg yolk, beaten

1 can Beef Consomme

Directions:

Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish and spread with 2 tablespoons softened butter, Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.

Melt 2 tablespoons butter in a skillet over medium heat, Saute onion and mushrooms. Remove from heat and let cool. Season with salt and pepper.

Lay out prosciutto, spread mushroom mixture over the top, place beef cut in center, and roll up. You can use plastic wrap or toothpicks to hold in place for now.

Roll out the puff pastry dough, cut into four equal squares. Place beef in center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9×13 baking dish, cut a few slits in the top of the dough and brush with egg yolk.

Bake at 450 degrees (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside to rest.

Meanwhile,  place all reserved juices in a small saucepan over high heat. Stir in beef consomme; boil for 10 to 15 minutes, or until just slightly reduced. Strain & serve with beef.

Beef Wellington

Meanwhile, the White Cheddar & Blue Marble Jack Macaroni & Cheese (adapted from Food.com):

Ingredients

1/2 lb Rigatoni

1 tbsp butter

1/8 cup all-purpose flour

1 cup whole milk

1/2 cup whipping cream

1 1/2 cups grated white cheddar cheese

3/4 cup grated Blue Marble Jack

1 tbsp minced fresh chives

Directions

Oven should already by preheated. Grease baking dish.

Cook pasta until al dente, drain.

Mix cheddar and Blue Marble Jack

Melt butter over medium-low heat, add flour, cook 1 minute to make roux (do not brown.

Gradually whisk in milk & cream, simmer until mixture thickens slightly, whisking occasionally.

Reduce heat to low, add all but 1/2 cup of cheese mix, whisk until cheese melts.

Add cooked pasta to sauce, stir to coat, transfer mixture to prepared baking dish, sprinkle with remaining 1/2 cup cheese and bake until sauce begins to bubble. Sprinkle with chives & serve.

White Cheddar & Blue Jack Macaroni & Cheese

All the while, the Sautéed Zucchini with Shallots (adapted from 101 Cookbooks):

Ingredients:

2 tbsp EVOO

5 medium garlic cloves, thinly sliced

3 medium shallots, or new red onions, diced

2 medium zucchini, sliced into 1/4 thick coins

Salt to taste

Directions

Heat the oil over medium high heat. Stir in the garlic and cook until it starts to take on a hint of color. Stir in the shallots and a big pinch of salt, and cook until they start to soften, a couple of minutes. Add the zucchini, stir to get it coated with a bit of oil, and arrange the coins in as much of a single layer as your pan permits. Cook, stirring occasionally until the zucchini browns, about 10 minutes. Taste, and adjust the seasoning if necessary.

Sauteed Zucchini

I posted all three of these dishes together because it annoys me when cooking blogs only make the main dish and not a whole meal.

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