Christmas Beef Wellington

Fidel

Started yesterday and made the duxelles from white mushrooms, porcini mushrooms, garlic, shallots, thyme, butter, salt, pepper, and a little EVOO.








Seasoned a 3 pound center beef tenderloin roast with salt, pepper, and Penzey's bouquet garni, then seared for a couple minutes per side, rubbed it with a little dijon mustard and let it rest for a half hour. Meanwhile I laid a layer of thin prosciutto and covered that with the duxelles, then wrapped all that around the roast. Wrapped tightly and back into the fridge for an hour.








Took it out, wrapped it in puff pastry dough, then onto the egg at 425&deg indirect until the roast was 123&deg internal.








Served with a nice '02 Napa Valley Cab, some roast fingerling potatoes, and green bean bundles with a pecan brown sugar syrup glaze.





Dessert for my wife and a family friend was a chocolate cheesecake with a dark chocolate ganache. Mine was a 15 year old Balvenie. All in all a pretty good meal. Merry Christmas/Happy Festivus everyone.

DynaGreaseball

A work of art! Mighty fine looking viddles.

mikeb6109

Looking good!! Any pics of it sliced??

Merry Christmas my friend!

Florida Grillin Girl

Wow, Rod, that looks beautiful. That's a nice looking crust.
Merry Christmas to you and your family!

Faith

FlaPoolman

That looks fantastic,, was Stike over to visit :laugh: Great looking meal
Merry Christmas

Hoss

LAWDAMERCY!!! :woohoo: NICE!

Jeffersonian

Beautiful cook, Rod, and an excellent choice in scotch.

Fidel

The plated/sliced pics were all so poor I didn't post them. Washed out, colorless, and just awful.

I blame the whisky.

Boss Hogg

Hi Rod! WOW! I've got a long way to go with my eggin skills! Looks delicious.
Brian

Clay Q

Beautiful Christmas dinner!
Cheers!

Fidel

Thanks Faith -- back to you.

Fidel

If stike was here I would have had a lot more scotch!

Fidel

I have to blame that bottle of scotch on a very, very good friend of mine. Honestly it is one of the better whiskys I've had.

FlaPoolman

or a lot less,,,,,,,,,,,,,,,,,,,,,,, left :woohoo:

Fidel

Thanks Brian. I really enjoyed doing it. Preparing Christmas dinner is one of my favorite things to do.

Jeffersonian

That's a dang good friend. My absolute favorite. Merry Christmas, Rod.

Fidel

Thanks Clay. Hope y'all had a terrific holiday up north.

Fidel

Dang good friend indeed. One of the finest men I've ever had the pleasure of knowing.

Once that whisky opens up a little with an ice cube it is silky and smooth as butter.

Fidel

Thanks much. Been far too long since I've posted a cook.

Fidel

It didn't suck.

ranger ray

wow! that's fantastic..... the food and drink!!!!!! thanks for the inspiration//// ray

Luvs to shoot clay

Awesome, Wow. I am inspired! Got to give that a shot! Might try the Wellington too

AZRP

Nice dude, Merry Christmas!!! -RP

Smokin' not stirred

Looks good, nice touch with the holly. Did it come out medium rare? Also like that you're still rocking the KC emblem. Good stuff.

Hoosier

In the words of Anthony Bordain, that is "food porn" Simply gorgeous. Wish I had the patience to pull off something like that.

Fidel

Honestly looks like it takes a lot more work than it actually does. Worth the effort.

Fidel

It was closer to medium. My wife prefers her beef done medium and I acquiesce to her when I cook a dish we share.

The holly was not my idea. I was inspired by one Stike did a couple years ago that looked a whole lot better than mine. I should know better than attempt to do anything artistic like he does. But it got me brownie points with the wife and company we had over.

The Chiefs have always been and will always be my favorite team. 16-0 or 0-16 I will still cheer for them.

Fidel

Thanks man -- back at ya

Grand Oeuf Vert

Oh boy that looks good!

Boxerpapa

I can not comment on the scotch, but you have one heck of a bottle of Charles Krug Cabernet. The Wellington looks great too. Merry Christmas.

Grandpas Grub

Great looking cook. Merry Christmas.

Kent