Picked up granddaughter at work and noticed beef tenderloin was on sale
so I picked one up while waiting for her. She made dinner tonight.

I cut a nice section of the tenderloin and she made Beef Wellington with
it. She started the prep last night and finished it today. It was
very good.

Last night she also made vanilla bean ice cream. It was served with
puff pastry crumbles and a blueberry sauce.

After wrapping the beef there was some puff pastry left over so she
brushed it with butter, sprinkled cinnamon sugar and baked it. The
blueberries were fresh ones with a sugar syrup and Chamboard liqueur.

Her dad and his wife came for dinner. She really did good. I helped a
bit but she did 90% of the work.

https://i.postimg.cc/BbBhn3k6/BeefWell.jpg

On Saturday, August 22, 2020 at 9:18:53 PM UTC-5, Ed Pawlowski wrote:
>
> Picked up granddaughter at work and noticed beef tenderloin was on sale
> so I picked one up while waiting for her. She made dinner tonight.
>
> I cut a nice section of the tenderloin and she made Beef Wellington with
> it. She started the prep last night and finished it today. It was
> very good.
>
> Last night she also made vanilla bean ice cream. It was served with
> puff pastry crumbles and a blueberry sauce.
>
> After wrapping the beef there was some puff pastry left over so she
> brushed it with butter, sprinkled cinnamon sugar and baked it. The
> blueberries were fresh ones with a sugar syrup and Chamboard liqueur.
>
> Her dad and his wife came for dinner. She really did good. I helped a
> bit but she did 90% of the work.
>
> https://i.postimg.cc/BbBhn3k6/BeefWell.jpg
>
I must say that looks good enough to eat and darn good looking, too.

On 8/22/2020 10:57 PM, wrote:
> On Saturday, August 22, 2020 at 9:18:53 PM UTC-5, Ed Pawlowski wrote:
>>
>> Picked up granddaughter at work and noticed beef tenderloin was on sale
>> so I picked one up while waiting for her. She made dinner tonight.
>>
>> I cut a nice section of the tenderloin and she made Beef Wellington with
>> it. She started the prep last night and finished it today. It was
>> very good.
>>
>> Last night she also made vanilla bean ice cream. It was served with
>> puff pastry crumbles and a blueberry sauce.
>>
>> After wrapping the beef there was some puff pastry left over so she
>> brushed it with butter, sprinkled cinnamon sugar and baked it. The
>> blueberries were fresh ones with a sugar syrup and Chamboard liqueur.
>>
>> Her dad and his wife came for dinner. She really did good. I helped a
>> bit but she did 90% of the work.
>>
>> https://i.postimg.cc/BbBhn3k6/BeefWell.jpg
>>
> I must say that looks good enough to eat and darn good looking, too.
>
It was very good to eat. The pastry broke up a bit when sliced so I did
not take a photo of it but is was delicious. She also made a red wine
sauce to go with it.

Ed Pawlowski wrote:
>
> >> https://i.postimg.cc/BbBhn3k6/BeefWell.jpg

> It was very good to eat. The pastry broke up a bit when sliced so I did
> not take a photo of it but is was delicious.

Yeah, a slice photo showing the inside would have been nice.
The plate does look a bit small/crowded for slicing open
though. I thought maybe you cut into the top and used the
pastry as a bowl at first.


> She also made a red wine sauce to go with it.

That sounds good. I made a stuffed steak topped with
a red wine sauce (used Merlot) once it it was so tasty.
Saw it done on the old cooking show, "Great Chefs"
That was a good show without all the hype.

On this, I seem to remember that the red wine sauce was
just Merlot, slowly simmered and reduced to a syrup
consistancy then a little butter mixed in.

About blueberries ('bluets' in french), I was walking past one of those urban fruit stands and couldn't believe my eyes. You know what? They were selling small crates of them, strawberries and some other kind of berry for just a buck each !!

On 8/23/2020 7:47 AM, Gary wrote:
> Ed Pawlowski wrote:
>>
>>>> https://i.postimg.cc/BbBhn3k6/BeefWell.jpg
>
>> It was very good to eat. The pastry broke up a bit when sliced so I did
>> not take a photo of it but is was delicious.
>
> Yeah, a slice photo showing the inside would have been nice.
> The plate does look a bit small/crowded for slicing open
> though. I thought maybe you cut into the top and used the
> pastry as a bowl at first.
>
>
>> She also made a red wine sauce to go with it.
>
> That sounds good. I made a stuffed steak topped with
> a red wine sauce (used Merlot) once it it was so tasty.
> Saw it done on the old cooking show, "Great Chefs"
> That was a good show without all the hype.
>
> On this, I seem to remember that the red wine sauce was
> just Merlot, slowly simmered and reduced to a syrup
> consistancy then a little butter mixed in.
>

Not sure if it had butter but it started in the pan where the meat was
browned and then the fat and trimmings were rendered. Bottle of wine
added and reduced.

On 8/22/2020 10:18 PM, Ed Pawlowski wrote:
> Picked up granddaughter at work and noticed beef tenderloin was on sale
> so I picked one up while waiting for her.Â* She made dinner tonight.
>
> I cut a nice section of the tenderloin and she made Beef Wellington with
> it.Â*Â* She started the prep last night and finished it today.Â* It was
> very good.
>
> Last night she also made vanilla bean ice cream.Â* It was served with
> puff pastry crumbles and a blueberry sauce.
>
> After wrapping the beef there was some puff pastry left over so she
> brushed it with butter, sprinkled cinnamon sugar and baked it.Â* The
> blueberries were fresh ones with a sugar syrup and Chamboard liqueur.
>
> Her dad and his wife came for dinner.Â* She really did good.Â* I helped a
> bit but she did 90% of the work.
>
> https://i.postimg.cc/BbBhn3k6/BeefWell.jpg
>

Oh, that's beautiful!

Jill