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?
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!
Presently, the founding Headmaster of Our Lady of Walsingham Academy in Colorado Springs (see www. OLWclassical.org), former headmaster and Academic Dean at The Lyceum (a school he founded in 2003, see theLyceum.org) Mark loves sacred music and Gregorian Chant and singing with his lovely wife, Stephanie, and their children.
There’s no shame in blogging your dinner – Homer did it all the time! Anytime they sat down to eat he describes in great detail how and what was prepared, before all hands go out to the viands. Happy Easter.
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