Recipe and Tip of the Month


Beef Wellington for two

  • Two 6 to 8 oz beef tenderloin each
  • 1-2 oz oil
  • 10-12 oz mushrooms
  • 1/2 onion
  • 1/2 a stick unsalted butter
  • 1 lemon to taste
  • Pinch nutmeg
  • 4-6 oz breadcrumbs
  • 1 package puff pastry
  • 1 egg
  • Port to taste
  • 2 oz’s goose liver or duck pate (optional)
  • Flour for rolling

    1-Put dry tenderloins dry with paper towels, season with salt and pepper
    2-Heat skillet with oil when hot add tenderloins sear on both sides.
    3-Place on rack and cool.
    4-Melt butter and add diced onions cook until soft then add chopped mushrooms.
    5-Purée in blender or food processor add back to pan add lemon juice, nutmeg, pate, breadcrumbs and port.
    6-Simmer until blended. The mixture should be firm. Add more breadcrumbs if not firm.  Season to taste and cool.
    7-Place puffy pastry on a floured cutting board and use a large round cookie cutter about 4 inches larger than the tenderloin.
    8-Cut the puff pastry into 2 rounds then cut 2 more rounds about 6 inches or roll out to fit the top.
    9-Pat dry tenderloins and place on puff pastry.
    10-Place mushroom mixture on top egg wash around tenderloin.
    11-Place large piece of puff pastry on top and seal. Garnish with puff pastry leaves. (Optional)
    12-Brush with egg wash.
    13-Poke a few air holes in the dough.
    14-Bake at 400 F for 30 to 45 minutes.
    15-Remove and let stand 10 to 15 minutes
    16-Enjoy with a nice bottle of Cabernet Sauvignon


    Tip of the Month


    Rosemary is our featured herb this month. I love the smell of fresh rosemary and wish I could grow it inside, but always seem to kill them. One of my favorite things to do is brush a little garlic infused olive oil on a steak during grilling using a rosemary sprig for a brush. Lends a wonderful flavor to the meat.

    Popular for its rich pine-like fragrance, rosemary is an excellent accompaniment to pork and chicken. In Mediterranean cuisine, rosemary is most often associated with vegetables sautéed in olive oil, such as zucchini, tomatoes and eggplant. Sprinkle dried rosemary on charcoal when grilling for a delicious, aromatic treat.

    A perennial evergreen shrub, rosemary resembles a thick-needled small pine, and even has a piney smell. The leaves resemble pine needles, which are thick and leathery, about 3/4 inch long. The upper surface is a dark green and undersides white and hairy. The flowers are small, blue or pale blue, growing in clusters along the branch. The shrub can reach a height of 6 ft outdoors—though, I can never get them to grow this high!

    Rosemary has a wide variety of uses outside of the kitchen. Historically, people used rosemary to treat a variety of ailments, such as: depression, headaches, muscle spasms, rheumatism, skin ailments and wounds. It was also burned along with juniper berries in early hospitals to "cleanse the air," as it does have some antibacterial effects.

    Please note:  Rosemary oil should be used sparingly since over-use can produce poisoning symptoms. Always follow the directions on the container.