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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]I do my sacrosanct beef Wellington, and a variety of sides and a fruit mousse cake, ie, my favorite foods. [/quote]

What recipe do you use?  I’m the PP whose son requested beef Wellington after eating it on a cruise last year.  I’ve never made it before although I think I’ve seen Gordon Ramsay make it on TV!  [/quote]

Sorry, I've made it for so long that now I wing it. It's probably very close to the recipes on the internet, except that I don't roll the dough in a cylinder like the traditional Wellington. I place my log of prosciutto-covered filet mignon (with mustard, pepper and Porcini mushroom duxelles) on a sheet of Dufour puff pastry, then place a second sheet over the log, and seal the two sheets together with egg yolk... But then, I don't cut off those extra bits: the pastry sheets are pretty large and they just lie there in the oven all around the meat, puff up and become absolutely delicious. The whole thing looks like a rectangle of puff pastry with a large bump in the middle where the meat is. I make lots of gravy and when you soak it up with the crispy puff pastry on your plate, it's just heaven. Whole Foods usually sells small aluminum containers of demi-glacé (which is a meat reduction jelly), and I use that as a base for my gravy, along with the strained juice from the porcini. I get dried porcini mushrooms and rehydrate them before use - that kind is very flavorful.

If this is the first time you're making it, Gordon Ramsay is a good place to start. Even if it doesn't come out exactly like you wanted, it's worth your while!

[/quote]

Sounds like a Giant Wellington Ravioli!  :D [/quote]

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