Every New Years day for the last twenty five or so years we have made Beef Willington- how well the meal turns out is our harbinger for how our year ahead will be.
Table set and ready to go with some new holiday candles made by Liz in the UK
I am responsible for making the pastry wrap and decorating them, which is the hardest and most fun. I try and make it individualistic, for each of us. Steve’s is on the right.
The meat wrapped pastry after cooking. the holes are for venting.
Using a different recipe based on the Elk, our sauce base was made from cranberries, mexican chocolate, port wine, and other secret ingredients Steve won't tell. ☺
Our dessert- Creme Brulee'- with vanilla bean
Melting brown sugar on the Creme Brulle'
Elk Wellington, Cranberry Mole' sauce, Ginger Glazed Carrots,
Roquefort Salad, and Creme Brulle'
Steve, the master chef in this endeavor- without his culinary skills
this meal would not be the success it always is- thanks T