Final week, for a cocktail party to celebrate two current birthdays, Tom’s and our friend Betty’s, I made a Beef Wellington. Whereas the meat is cooling, chop 250g chestnut (and wild, if you happen to like) mushrooms as finely as possible so they have the feel of coarse breadcrumbs. You can use a food processor to do that, but ensure you pulse-chop the mushrooms so they don’t change into a slurry. This recipe is tailored from Chef Gordon Ramsey’s Beef Wellington and is on Simply Recipes. I have a few issues I might do or substitute as well.
To skillet, add butter and melt over medium heat. Add mushroom combination and prepare dinner until liquid has evaporated, about 25 minutes. Season with salt and pepper, then let cool in fridge. Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup additional-virgin olive oil; pour … Read more