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Wednesday, April 25, 2012

Beef Wellington with Gorgonzola

Wow.  This was FANTASTIC.  Mouth-watering!  A little time consuming, but it's sort of nice to do a little preparation at a time, and not all at once.  Might want to start preparation on this recipe 3-4 hours before desired serving time.


Four 1 1/2" thick center-cut filet mignons
2 Tbsp unsalted butter
2 Tbsp chopped shallots
2 Tbsp minced garlic
1 large egg
1 puff pastry sheet (from a 17 1/4 oz package frozen puff pastry) thawed
4 Tbsp fresh gorgonzola cheese
1/2 Cup beef demiglace
1/2 Cup madeiera cooking wine


Preheat oven to 425F.

Pat filets dry and season with salt and pepper.  In a shallow roasting pan, roast filets in the middle of the oven 10 minutes, set aside and cool.  (Filets will be baked again later).  Chill filets, covered, until cold about 1 hour.

In skillet, melt butter.  Add shallots and garlic and simmer until tender.  Set aside.

Lightly beat egg in small bowl to use as an egg wash.

On a lightly floured surface, roll out puff pastry sheet into a 14" square.  Trim edges to form four equal large squares.  Put 1 Tbsp gorgonzola in the center of each square.  Top gorgonzola with shallots and butter.  Top mixture with a filet, pressing down into the middle of the pastry square.  Wrap 2 corners of the pastry on top of the filet, sealing with egg wash.  Wrap remaining corners and seal in same manner.  Seal any and all gaps of filets with pastry and egg wash, and place in a nonstick baking pan, seam-side down.  Chill beef wellingtons loosely covered, about 1 hour.  Save remaining egg wash.

Preheat oven to 425F.  Brush top and sides of wellingtons with remaining egg wash.  Bake 20 minutes, or until pastry is golden on top and meat thermometer reads desired temperature (suggest med-rare or medium).

While beef is roasting, boil beef demiglace and madiera for 1 minute, then keep warm. 

Serve beef wellingtons with sauce.

Thursday, April 12, 2012

Broiled Peaches with Bourbon Caramel over Vanilla Ice Cream

This recipe came from Cooking Light magazine, and it called for pineapple.  When I made it last summer, peaches were in season and the recipe sounded so good with peaches.  It was fantastic!  Such a nice treat!

1/2 Cup granulated sugar (or artificial sweetener)
3 Tbsp plus 2 Tsp bourbon, divided
3 Tbsp water
1 Tsp fresh lemon juice
1/4 Cup heavy whipping cream
1 Tsp vanilla extract
4 large peaches, rinsed, cored and sliced into 1/2" thick slices
cooking spray
3 Tbsp brown sugar
2 Cups vanilla ice cream

1.  Combine sugar, 3 Tbsp bourbon, water and lemon juice in a medium saucepan over med-high heat; cook 2 mins or until sugar dissolves, stirring constantly.  Bring to a boil; reduce heat to medium and cook without stirring about 10 mins or until golden.  Remove from heat.  Carefully add cream, stirring constantly (mixture will bubble vigorously).  Cool slightly.  Stir in remaining bourbon and vanilla.

2.  Preheat broiler to high.

3.  Arrange peaches on a foil-lined baking sheet coated with cooking spray; sprinkle evenly with brown sugar.  Broil 5 inches from heat for 12 minutes or until golden brown.

4.  Scoop ice cream into bowls, arrange peach slices on top.  Top with caramel sauce!  Serve immediately.