The scene: it’s just a run-of-the-mill Tuesday night here.
The kids are coloring, throwing the football in the house and fighting. They’ve already eaten since they’re on the 5:30 pm chicken-nuggets-every-night track.
But my husband will be home soon and the adults crave more than dino-shaped poultry can provide.
What to do?
I decided it was time to pull from the freezer the Beef Wellington I had ordered for just such an occasion. It’s heat & serve, but it smelled and tasted like I made it from scratch.
First, I opened up the box of Beef Wellington. They’re individually vacuum-sealed bundles of heaven . . .
Then, I unwrapped them and followed the instructions in the Gourmet Guide that came with the package. I sprayed a stainless steel rack with cooking spray and arranged the pastries on the rack on top of a cooking sheet. That’s so they won’t bake up soggy on the bottom. It’s a very important step.
Don’t they look like the perfect bakery-fresh pastries?
Then, I put them in a 400-degree oven for about 40 minutes according to the instructions. At about minute 6 I started smelling something really wonderful — probably the duxelle.
This is what they looked like after baking to my liking . . .
Oh, yeah. Crispy pastry goodness filled with filet mignon and a mushroom duxelle that is exquisite!
Can you see the amazing mushroom and herb mixture that surrounds the filet? Oh, mixed with the flaky goodness of the pastry and the juiciness of the beef, it is unbelievable.
Now, you can keep yours in the oven for a bit longer if you like a little less pink — or keep it in for less time if you like more pink. You decide.
But I know that this was just right for a wintry weekday evening where a can of soup was looking like it was going to make an appearance.
And this was just as easy! Serve with your favorite vegetable or a wild rice. Yum!
Hooray for heat & serve! Here’s where I ordered mine. Now I’m all out. I need to stock up again ’cause it looks like it’s going to be a long winter.
And this will definitely take the chill off.
