Easter is a red meat celebration.

And what food could be more indicative of Christ’s Resurrection from the dark tomb than Beef Wellington – in which a delicious thick succulent tenderloin is hidden inside a beautiful puff pastry phyllo dough crust baked to a golden brown?

Beef Wellington

This is actually a photo of the Beef Wellington from the next day – I re-heated/overcooked it and therefore sacrificed its red juicy tender rarity! Nonetheless still delicious with a shallot mushroom chives and cheese layer between the top and the pastry.

Add a side of oven-roasted red potato wedges.

And some asparagus!

I love asparagus-steamed to the perfect degree- these have to be watched like a hawk! I am very happy that this perfect trio did not end up on the floor!

An inexpensive meaty full-bodied Cabernet from Trader Joe’s made a perfect complement to the meal.

Don’t forget the flowers and candles!

Resurrexit!