MERRY CHRISTMAS TO ALL
I’ve had a dish on my really-want-to-try-list for sometime and this seemed like the perfect occasion for it. The two nearest children, Wende and Eric, and family came down on Tuesday for a holiday get-together since they were all leaving town for Christmas. The meal was to be Tyler Florence’s Ultimate Beef Wellington, sided with baked potato and Caesar salad.
As it happened, we had two pieces of filet in the freezer looking for a meal, which meant I made two rather than one, each weighing about two pounds. I have a lot of faith in Tyler, so I followed his recipe as closely as possible. The recipe is very long and rather than take up so much blog space, please click on Ultimate Beef Wellington for it.
Bev got a great deal on the filet butt end, but the first challenge was to trim out all of the junk from the three muscles that are there. Here it is with the fat chunks and silverskin removed – and I ended up with a little piece that will surely make it on to my breakfast plate. I made sure not to completely sever the multiple pieces – except the extra one.
The finished product and as can be seen, they made there own vents. They weren't as dark as they look here.
Using the multiple pieces of meat worked fine and I couldn't tell mine wasn't a single muscle, but I forgot to look at the others.
Bev and I hope you have a super good Christmas Day and we wish you the happiest of New Years.