Boeuf Wellington

A Ulander family holiday tradition, made easy(er) by following Gordon Ramsay's instructions: GR Boeuf Wellington.

We had a small 1lb filet from Battle Creek Beef in Prince Frederick.

Next time I will do Julia Child's Filet de Boeuf en Croûte. That will a labour of love!!! With a foie gras-mushroom stuffing, all baked in a brioche dough!

Served with my sous-chef's most excellent version of Ina Garten's Potato and Fennel Dauphinoise

Searing the filet, all wrapped up in Prosciutto and mushroom/chestnut duxelles, wrapped in puff pastry, and voila!

Wrapped in puff, egg washed and ready for the oven