BEEF WELLINGTON WORKSHOP

THE ART of ENTERTAINING
Named after the Duke of Wellington whose favorite dish comprised beef,
mushrooms & truffles cooked in pastry with red wine, Beef Wellington is a
luxurious dish synonymous with aristocratic English cuisine. This holiday
treat your guests to this delicious classical French technique menu sure
to add decadence and elegance to your entertaining extravaganza!

Sunday, November 19^th
10 AM – 3 PM

Recipes include:

CLASSIC BEEF WELLINGTON
– a whole center cut beef tenderloin
seasoned with truffle salt, wrapped in paper thin
prosciutto slices with a wild mushroom thyme duxelle
and encased in a flaky, buttery puff pastry crust

MUSHROOM DUXELLE
– a mélange of sautéed sliced
 wild and crimini mushrooms
with fresh thyme

MERLOT REDUCTION SAUCE
– a velvety reduction sauce with
beef broth and merlot red wine

GREEN BEANS with BACON BUNDLES
– fresh green beans steamed al dente,
wrapped in strips of smoky bacon
and finished in the oven

DUCHESS POTATOES
– creamy buttery mashed potatoes piped into
rosettes using a pastry bag fitted with
a star tip, then oven baked until just golden
with a creamy interior and lightly crisp exterior

CAULIFLOWER SOUP with CHEDDAR
– a creamy golden Yukon Potato
and cauliflower soup, served topped with
shredded British white cheddar cheese

ENGLISH STICKY TOFFEE CAKE
– this British dessert classic is the perfect showstopper
finale to your holiday dinner, tender and moist cake
smothered in a silky brown butter toffee caramel sauce,
served individually for an impressive presentation!

$145 per person