Rec: Deconstructed Beef Wellington Michael Dog3 read

Following on from Michael Longergan's post ("Brunch Today"), the menu gave me an idea for dinner tonight, I had a yearning for fillet of beef. I said I would post a pix but I forgot - so picture this guys:

This is what I cooked: Deconstructed Beef Wellington (for 2)

Baked four small squares of ready rolled puff pastry and set aside in a warm second oven. Earlier, cooked a mushroom duxelles - sauted mushrooms in butter with garlic and french shallots, (little garlicky onions), chopped scallions and parsley, seasoning, little dry sherry. Cooked a quick method hollandaise sauce - googled this group for 'quick hollandaise' and found thread started by Margie 21 Nov 1998 with recipe by 'Fishrkulbt'. Dead easy. Added f. chopped parsley. Sauted in oven proof crueset frypan, a small fillet of beef (about 500g-1lb), finished cooking in hot oven to rare. On individual serving plates, put a pastry layer, seeded mustard, sliced rare beef, spoonfuls of mushroom duxelles, second pastry square. Drizzled hollandaise sauce around plate (not over stack). Presented at table with side dish of steamed dutch carrots and homegrown broccoli (from neighbour), Oh. Oh..... I've recalled I had tiny roasted 'tatters' in the oven! (I'm reporting this between courses). Well, the meal was delicious without the potatoes!!!! Gosh, who else forgets some element of the meal??

The next course is lemon yogurt cream with blueberries.

We are drinking a divine aussie red - Annies Lane 2001 Shiraz (on sale for $34 down from $55). (I've never paid $50 for a bottle of wine retail.)

Why do you ask, are we eating such a special dinner on a Monday? I don't know -we just felt like fillet steak and Michael's post was the divine intervention. Thank you Michael.

Excuse me whilst we eat dessert, Cheers Bronwyn Oz