Deliciousness-Beef Wellington v3.2

Beef Wellington with Horseradish Cream

Strawberry Spinach Salad

Primavera Risotto

Strawberry-Orange Fools

Beef Wellington

  yield: 2

ingredients

Tenderloin

4 slices  ham

2 garlic cloves, minced

½ t thyme

4 oz mushrooms, minced

¼ c Dijon mustard

Salt and pepper to taste

Puff pastry

Egg wash

Preheat oven 425

In a large skillet over high heat add oil.  Season steak and add to hot skillet. Sear all sides and remove from pan.  Turn heat down to medium and add mushrooms, cook until all liquid and steam dissipates, add garlic and thyme, cook until fragrant.  Remove from heat and set aside.  Coat meat with mustard Lay puff pastry out and lay out the ham on top then  add mushroom mixture.  Then add meat and wrap puff pastry around.  Lay the wellington on a sheet tray lines with parchment paper seam side down.  Coat with egg wash and place in the oven for 20-25 minutes depending on the desired temperature.

Creamy Horseradish Sauce

Ingredients

1/2 cup sour cream

1-2 Tbsp prepared horseradish, drained

2 Tbsp mayonnaise

1 tsp apple cider vinegar

1/4 tsp salt

1/8 tsp black pepper

1 Tbsp chives, finely chopped

Instructions

In a small mixing bowl, stir all of the ingredients together. Serve right away or cover and refrigerate for about 2 weeks

Risotto Primavera

Ingredients

4 cups hot vegetable broth (or chicken broth, homemade or store-bought)

1/2 tablespoons extra-virgin olive oil

2 cloves mined garlic

1/2 medium onion (chopped)

1 cup Arborio rice (or other short-grain Italian rice)

1/4 cup dry white wine

1/2 cup diced zucchini

1/2 cup frozen peas (thawed)

1/2 cup asparagus (cut into 1-inch pieces)

1/2 cup cherry (or grape tomatoes, halved)

Salt and pepper to taste

2 Tablespoons cup chopped fresh basil

1 tablespoon unsalted butter (cut into pieces)

1/4 cup freshly grated Pecorino Romano (or Parmesan cheese, plus more for serving)

Instructions

Keep the broth warm in a small pot.

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, and cook until it’s soft, 3 to 4 minutes, then add the garlic and cook additional minute then add the rice and stir to coat.

Cook until the rice grains are translucent, about 2 minutes. Add the white wine and cook until it’s absorbed.

Add a ladle full of broth or water to cover, cook until it’s absorbed, and give the rice a good stir.

Continue to add the broth and mix as the broth is absorbed until the rice is al dente, adding the zucchini, peas, tomatoes and asparagus, 1/4 teaspoon salt for the last 5 minutes. The process should take about 20 to 25 minutes from the first addition of liquid, with the final product still a bit loose and creamy, but not runny.

Stir in the basil, butter, grated cheese and serve right away.

Spinach Salad Recipe

INGREDIENTS

4 cups fresh spinach

¼ parmesan cheese

¼ cup toasted sliced almonds

1/2 cup Strawberries sliced

INSTRUCTIONS

Prepare the recipe for homemade poppy seed dressing.

Poppy Seed Dressing

Servings: 2 servings

1½ Tbsp balsamic vinegar

2 oz olive oil

1 tsp Dijon mustard

1 garlic clove, minced

1 tsp mayonnaise

1/2 Tbsp honey

1/2 tsp poppy seeds

Salt and pepper

Whisk Balsamic vinegar, oil, Dijon mustard, mayo, honey, poppy seeds, salt, pepper, and minced garlic.

 whisk dressing vigorously until ingredients are combined.

Strawberry-Orange Fools

Servings: 8

Ingredients

4 large navel oranges- 1 large can mandarin orange segments

1 lb. fresh strawberries, hulled and thinly sliced (about 3 cups)

2 Tbsp. (1 oz.) orange liqueur (such as Grand Marnier, optional)

6 Tbsp. granulated sugar

3 cups heavy whipping cream

1 teaspoon vanilla extract

1 box instant vanilla pudding

1 (8-oz.) pkg. crème fraîche or sour cream

4 store-bought waffle cones, roughly crushed

Honey, for topping

Directions

Cut top and bottom ends off oranges using a serrated knife. Cut off rinds, following the curve of each orange, removing all of outer white pith. Using orange membranes as guides, cut out segments, removing and discarding any seeds. Squeeze juice out of membranes into a small bowl; reserve juice for another use, and discard membranes.

Stir together orange segments, strawberries, orange liqueur (if desired), and 4 tablespoons of the sugar in a large bowl until combined. Let mixture stand, undisturbed, until strawberries begin to release their juices, about 10 minutes.

Beat cream in a large bowl with an electric mixer on high speed until soft peaks form, 1 to 2 minutes,add vanilla extract then sour cream and remaining 2 tablespoons sugar to cream mix, sprinkle instant pudding in and whip until combined. Beat mixture on high speed with an electric mixer until soft peaks form and mixture thickens slightly, 15 to 30 seconds.

Divide about one-third of the strawberry mixture among 8 (8-ounce) glasses; divide about one-third of the whipped cream mixture among glasses, spreading in an even layer over strawberry mixture. Reserve 8 larger pieces of waffle cone for garnish; sprinkle about half of remaining waffle cone pieces into each glass. Repeat layers with one-third of the strawberry mixture, one-third of the whipped cream mixture, and remaining half of the waffle cone pieces. Top with remaining strawberry mixture and whipped cream mixture. Top with 8 reserved large waffle cone pieces and a drizzle of honey. Serve immediately.