Step 1: I made the duxelles, a finely chopped and then sauteed mixture or mushrooms, garlic, shallots, and thyme. Thank goodness for the food processor, otherwise I would have been chopping those mushrooms all day.
|Mom and I also made brownies|
Step 3: Ryan seared the Beef tenderloin. (Our cut of meat was not quite what the recipe called for and it still had the silver skin on it. I highly recommend you get it cut off if you attempt this recipe).
Step 4: We shingled the prosciutto onto cling wrap, and spread the duxelles on-top. The beef was then slathered in black truffle butter and rolled up inside the prosciutto. This was then set to rest in the refrigerator for 30 minutes.
Meanwhile... I was also making roasted potatoes.
Step 5: The beef came out of the fridge and was wrapped in puff pastry. We thought we might not have enough, but with a coaxing we stretched it out. The whole thing went into the oven for 45 minutes and came out looking and smelling incredible.
This was a good instance of how cooking at home can save you money. Overall, this meal cost between $75-$100 to prepare. (I added in a few cents here and there for all the oil, salt, pepper, potatoes, green beans...) Per person that is $12.50-$16.60 figuring that it serves 6 people. in an upscale restaurant this could easily have cost $21 or more. Ryan found a restaurant in NYC that will serve a three course meal for $75, but adds $8 if you want the Beef Wellington.
We all agreed that we would make Beef Wellington again, but not for quite some time.