Hello Readers and Happy Tuesday,
Last week for the Game of Thrones premier, we wanted to eat something special. Rather quickly, my brain went to European cuisine, and from there it only took about 30 seconds for me to blurt out beef wellington!
It had been years since I made a beef wellington and knew right away I would have to do some heavy substituting. The traditional recipe calls for both a goose liver pate and a mushroom duxelle. The pate and duxelle act as a barrier between the meat and puff pastry ensuring amazing flavor, juicy beef and cooked puff pastry.
Since we are ballin on a budget here at Mayari’s Voyage, and knowing that a barrier was still needed, yet unwilling to search for goose liver or spend a mini fortune, I raided my pantry and decided to use beans, butter, and rosemary.
I blended white beans, black beans, minced garlic and dried rosemary along with 1 stick of salted butter in the food processor. Spread this over the thawed puff pastry and enveloped the less than halfway cooked tenderloin. Read the image captions for further directions.
The official recipe will be posted to the from my notebook page in a few days. Until then readers, thank you much for reading, Cheers!
Chef Mayari
