What's cooking?

Dinner at our house these days are anything but bland. See below for one of "Insane Mommy's" many creations..... for a price I'll cook for you too and toss in a bennie or two! :)

Sunday's Menu:

Beef Wellington, buttered corn, fresh spring mix with home made sour cream and honey dressing.

Dessert: YES dessert shortbread cake with fresh strawberries AND whipped cream!

This meal is sure to impress your husband's boss - or your best friend! Total ecstasy! Serve with a gorgeous Cab and he'll buy you whatever you want!

Prep Time: 45 minutes

Cook Time: 30 minutes

Ingredients:

2 filets mignon, 1-inch thick

2 sheets puff pastry - Peppridge Farm Puff Pastry

Salt and pepper to taste

1 Tbsp. unsalted butter

4 Tbsp. Mushroom Duxelles (recipe below)

1 egg +one table spoon water for egg wash

Preparation Beef Wellington:

This is so easy and does not require any real skill other than following directions. It does, however, involve some steps - which I've included a photo tutorial showing how to assemble. What could be easier?!

1. Thaw puff pastry according to package directions. - takes about 40 minutes.

2. Filets are often irregular in shape, if yours are use a piece of kitchen twine to tie them into a round. - I did not have kitchen twine...should have checked my bedside table!

3. Season filets generously with salt and pepper. - I use kosher or sea salt and salt moderately - flavor is so much better than iodized salt.

4. Pre-heat a medium (10-inch) non-stick skillet over medium heat. Add butter and swirl in pan to melt.

5. Cook filets on both sides for about 3 minutes until well-browned, then brown the edges. Note: Regularly check the internal temperature of the filets, they should not be cooked past 120F at the center.*** Allow filets to cool, then wrap in plastic and chill for at least a couple of hours. In the meantime make the duxelles*. (pronounced dook-SEHL, is a finely chopped (minced) mixture of mushrooms, or mushroom stems, onions, shallots and herbs sauteed in butter and reduced to a paste).

6. Heat oven to 400F. Whisk together egg and 1 tablespoon water (egg wash).

7. Wrap the filets in puff pastry according to the steps below for Individual Beef Wellingtons. Brush with egg wash, and bake in center of oven until golden brown; about 30 minutes. ***Note: The filets are deliberately undercooked and then chilled to prevent them from overcooking in the final step. They should come out of the oven medium rare after the final baking.

Ingredients for Mushroom Duxelles:

1/2 lb.mushrooms (morels are great, but button mushrooms work)

2 Tbsp. unsalted butter; divided

3 Tbsp. finely chopped shallot. Salt and pepper to taste1/2 tsp. dried thyme or 1 1/2 Tbsp. fresh thyme leaves1/4 cup dry vermouth, sherry, or white wine - I used vermouth as I drank the white wine while prepping!

Preparation for mushroom duxelle:

1. Finely chop mushrooms in a food processor.

2. Scrape mushrooms out into a clean, cotton towel and wring out as much liquid as you can over the sink. I DID NOT DO THIS - and it turned out fine!

3. Heat a large (10-inch) non-stick skillet over a burner set between medium and medium-high.

4. Add 1 tablespoon butter and swirl to melt and avoid burning.

5. Add mushrooms, shallots, a pinch of salt, a pinch of black pepper, and thyme.

6. Cook, stirring frequently, until mushrooms appear dry and are beginning to brown; about 5 minutes.

7. Stir in remaining tablespoon of butter, and, when melted, the vermouth.

8. Cook, stirring frequently, until the vermouth has evaporated.

9. Remove from heat and cool.Note: Duxelles freeze well, so although this recipe produces more than you need for two wellingtons, you can save the remainder for future use.