Beef Wellington Mushroom & Chestnuts and Sauce au Foigras

What was the last embarrassing moment that you had?

My list is long but let me share you the latest one. Imagine this: Christmas shopping rush is everywhere. This is my favorite time of the year not only because of the gifts that I will receive but I always feel great to offer gifts to people I care. And besides who doesn't love shopping, aside from our husbands (of course :-) ). I was garbed with my favorite winter outfit, my bag, my list and my wallet. I decided to go early morning so I have plenty of time to choose before really buying them. I entered the first shop, and there the sound goes, "beep". I disregarded it and continued looking around and eventually decided to go. There the sound went again "beep". I just made few steps and there the security of the shop stopped me. Explaining that I "beeped" and stuff. I gave my bag and everything and they found nothing and let me go. I was disgusted and told them their security alarm must be broken or something. Then I went to go to the next shop. And the same thing happened again ,the security alarm "beeped" once again. So I said "I must leave", but there goes the security to check my stuffs "Again". Believe it or not after the fifth shop and I had the same "beeping" incident I finally decided to go back home. My worst nightmare, in reality. What must be beeping on me? My keys, my bag, my sweater? I have really no idea...Well I'll just be shopping gifts online I guess. I bet you have a lot of embarrassing moments to share too.

By the way, I would like to invite you to check out the beautiful feature write-up about Dhanggit's Kitchen on Femina Magazine. Thanks again Rajani for this!

I am sending a slice of this yummy Beef Wellington with Mushrooms and Chestnuts over at talented Haalo of Cook Almost Anything, this week's host of Weekend Herb Blogging #214, that delicious event pioneered by Kalyn now under Haalo's caring hands. If you want to participate please don't forget to check out the link.




Photos from top to bottom, left to right: The beef freshly cut, the two Mayumi's playing in the kitchen, the plate of beef with veggies before serving, the beef with the knife, and Mayumi trying to write her name.

Beef Wellington with Mushrooms and Chestnuts in Sauce au Foiegras
serves 6- 8 persons

This is a very easy and yet delicious festive dish you can prepare for this holiday.

about 1 and half kilo of beef tenderloin trimmed
3-4 tablespoons of olive oil
15 g of butter
4 pieces of parma ham
shallots chopped
about 80 g of chestnuts (i used fresh chestnuts that i boiled and mashed)
250 g of mushrooms (champignon de paris) finely chopped
salt, pepper and lots of herbs: rosemary and thyme
1 roll of puff pastry
1 egg yolk

for the sauce:
15 g of butter
1 small shallots finely chopped
2 tablespoons of olive oil
100 g of bloc de foiegras
60 ml of veal stock
1 tablespoon of heavy cream

On a pan with oil and butter brown the beef briefly on all sides. Add salt, pepper and herbs. On the same pan, fry the shallots, mushrooms and chestnuts, add some salt and pepper. You can pass this on a mixer to have a fine consistent texture. Roll out your puff pastry , put your parma ham, spread evenly the chestnut-mushroom mixture and put the beef on the top. Closely evenly the sides of the dough. Be sure you seal tightly the edges. With the brush spread evenly the eggyolk. YOu can make some the designs on the top using your knife. Bake this on a preheated oven at 250°celsius for 20-25 minutes. Set it aside and let it rest for about five to seven minutes before slicing it.

For the sauce, on the pan brown your shallots with olive oil. Add your sliced foeigras. Pour the veal broth and let it simmer for few minutes. Put some salt and pepper. Just before turning off the heat. Add the butter and heavy cream to thicken the sauce.