You could even do this, if you got a wild hair...
Use only the wide end of a boneless ribeye steak, called the Delmonico, 1.5 inches thick, bacon wrapped around the interior, and first grilled barely to rare, as Vontel would have, in preparation for the Wellington.
Use the gizzard pate, and gizzard gravy.
When this is ready to bake it should be about 2.5 inches high and about 6 inches across.
Bake only until the pastry is light brown.
Accompany this with only say a Caesar salad, green vegetable, etc. The Wellington pastry itself is already enough starch.
Use the gizzard pate, and gizzard gravy.
When this is ready to bake it should be about 2.5 inches high and about 6 inches across.
Bake only until the pastry is light brown.
Accompany this with only say a Caesar salad, green vegetable, etc. The Wellington pastry itself is already enough starch.
It's also too big a portion for one person...
Primates of Park Avenue: you can ask the chef in your local fine restaurant to prepare this for you. They may look at you rather strangely, but no matter. It would help if they already routinely serve Beef Wellington.
This post dedicated to Randy Fertel. He may think I am crazy.
Primates of Park Avenue: you can ask the chef in your local fine restaurant to prepare this for you. They may look at you rather strangely, but no matter. It would help if they already routinely serve Beef Wellington.
This post dedicated to Randy Fertel. He may think I am crazy.
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