Monday, September 21, 2009

A Day of Good Eats Part III - Main Course

We decided that instead of going out to eat we wanted to make a really fancy nice dinner, so we decided as a main course to make Beef Wellington, Baked Chard in a Bechamel sauce, and carrots. It was amazing. I've never had Beef Wellington and it was so delicious I would probably eat it every day if someone let me. Not only that, it was really fun to make all these dishes and really nice to sit down to a meal like this.

Beef Wellington


  • 2 pieces of beef tenderloin
  • 1/2 cup mushrooms
  • 1 medium onion
  • 1 can beef broth
  • Puff Pastry dough
  • Wine
  • 2tbsp butter softened
  • 2tbsp butter
  • 2 tbsp butter softened
  • egg yolk
  • 2 tbsp wine
  • 2 slices of prosciutto

First you put your meat in a oven safe dish and cover with 2tbsp of butter softened. Bake at 425 for 10 minutes then set aside and let cool completely.

While that's cooling get your onions and mushrooms all chopped up.

Cook those in some butter until nice and brown then set those aside as well and let cool.

Make sure you took out your puff pastry to thaw. Now roll it out til it's big enough to wrap up your meat in.

Rub 2 tbsp butter on tenderloin and then wrap in a slice of proscuitto

I took pictures of the next steps but they disappeared off my phone :(
Set on pastry dough and top with mushrooms and onions.

Fold up the dough and pinch it nice and tight. Brush with your egg yolk.

Put them back in the oven and cook at 450 for 10 minutes and then at 425 for 10 minutes. While thats cooking you have to make your sauce.

In a sauce pan take your beef broth and wine and reduce and simmer.

We served the sauce on the side so we could dip it.

Baked Chard with Bechamel Sauce


  • 1lbs Chard
  • 1 cup whole milk
  • 1tbsp butter
  • 1 tbsp flour
  • Salt
  • Pepper
  • Pinch of nutmeg
  • 1/4 tsp chili powder
  • 1/4 cup bread crumbs

Put your chard in an oven safe dish.

In a sauce sauce pan melt your butter

Add your flour and salt and mix well

Slowly a little bit at time add your milk.

Whisk constantly while doing this (not able to take pictures of this). Eventually you'll have a thin sauce. Turn up the heat a little and continue to whisk until it thickens up. About 3 minutes. Add in your pepper, chili powder, and nutmeg
Pour over your chard (we added mushrooms we had left over) then top with bread crumbs and bake at 375 for 10-12 minutes

This was all so tasty!




Dessert was Rootbeer Floats