My year end blog post for 2010 added Beef Wellington as one of my Top 5 Goals for 2011. Frankly I didn't think I was going to actually make it this year as we got to the end of the year. But suddenly when I was looking for something different to make for New Years Eve dinner Beef Wellington seemed obvious. It is a traditional dinner for Christmas and New Years, so it was the perfect choice. I was also making CHEESY TATERS
, an old favorite, plus CINNAMON-SCENTED SQUASH
for my sides and I decided to make as much of the Wellington ahead of time as I could. This was a cook with many new aspects for me: My first flambe, my first duxelle & my first use of puff pastry. When a recipe starts having lots of French words in it you know it is going to be a challenge. It was a long at times involved process, but none of it was rocket science - although the flambe looked a bit rocket-like. I will let the pictures tell the rest of the story, other than to say everyone loved it and was raving about this meal hours later.