Dinner: December 25, 2010

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    individual beef wellingtons, port wine reduction, watercress

    1. booiecanoe 40 months ago | reply

      I haven't had beef wellington in years and years. Did you use a recipe?

    2. Jenblossom 40 months ago | reply

      I didn't actually - just kinda winged it :) I did sear the tenderloins in advance, and the duxelles is sort of a more-finely chopped version of a mushroom saute I've made for years. We have a great new butcher shop here, so I was able to get a little piece of real foie gras, which I used thinly sliced over the tops of the tenderloins instead of a pate. And Du Four all butter puff pastry has never done me wrong :D

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