 |
| A Royal Celebration on a plate! Beef Wellington accompanied by Roasted Tomatoes and Basil over fresh baby greens! |
In less than 7 hours Prince William will marry the beautiful, elegant and soon to be Princess Kate Middleton. Networks have been and will be broadcasting every detail as the information becomes available (including the Royal Menu no doubt!)
Tomorrow you can eat like a King and a Queen too! Here is a delicious, elegant and regal meal inspired by the Royal Wedding (and of course my "Prince" Pierre.)
Beef Wellington
For the pastry:
1/2 cup brown rice flour
1/4 cup tapioca flour
1/4 cup potato starch
1/4 tsp xanthan gum
4 tbs butter, room temperature
4oz neufetchel cheese or light cream cheese, room temperature
1/4tsp fresh ground sea salt
1/4tsp fresh ground black pepper
Mix dry ingredients together, then knead in room temperature butter and light cream cheese until the dough is formed. Form dough into a disk, wrap in plastic wrap and set aside in the refrigerator.
For the Filling:
1 pound of beef tenderloin, about 1 inch thick
2 tbs olive oil
1 large vidalia or sweet onion, finely chopped
2 large portabello mushroom caps, finely chopped
8-10 sprigs of fresh thyme
5 cloves of garlic, minced
1 teaspoon balsamic vinegar
1/4 cup of cream sherry
Freshly ground sea salt & pepper to taste
Place a large skillet on medium high heat and add the Olive oil. One the oil is hot add the chopped onion, fresh thyme sprigs and chopped portabello mushroom caps. Stir together. Cook for 8 - 10 minutes or until the onions are tender and the edges have started to turn a golden brown. Add minced garlic. Stir in the balsamic vinegar and cream sherry. Cook for an additional 5-8 minutes. Set aside.
Preheat oven to 425 degrees. While the filling is cooking cut the beef into 2 inch chunks. Lightly grease a muffin tin with butter. Remove your dough from the refrigerator and cut into 7 even pieces, set one piece aside (this will be for the tops). Push 1 each of the 6 pieces of dough into one of the muffin cups. Place 1 piece of beef into each dough lined cup. Top beef with 1-2 teaspoons of the onion mushroom filling and cover with reserved dough. Make a small cut in the top of each little Beef Wellington and place in the oven.
Bake for 25-30 minutes or until the crust is just golden brown, cook a bit longer if you prefer your meat well done.
To make a delightful gravy, add 1 teaspoon of potato starch to 2 cups of chicken stock or milk. Add the mix to the leftover filling in the skillet. Cook for 5-8 minutes or until the gravy has reached the desired consistency. You may add a bit more cream sherry if you like.
 |
| Roasted Tomatoes & Basil straight out of the oven! |
10 cocktail tomatoes, sliced in half and seeds removed
2 hand fulls of fresh basil
1/4 cup freshly grated Parmesan cheese
2 tbs balsamic vinegar
2 tbs olive oil
Freshly ground sea salt & pepper to taste
5 cups of fresh baby greens
Preheat oven to 425 degrees. Slice tomatoes in half, remove the stems and seeds. Place in a oven safe baking dish. Tear the fresh basil leaves. Add and toss together fresh basil leaves, grated Parmesan cheese, balsamic vinegar, olive oil, sea salt and pepper. Bake for 30 minutes. Toss hot roasted tomatoes over fresh baby greens and serve immediately. Enjoy this brilliantly easy side dish.
Queen Elizabeth's Strawberries & Cream
4 cups of strawberries
2 teaspoons of pure honey
1 teaspoon cream sherry
Premium Vanilla Ice Cream
Slice strawberries and place in a large bowl. Mix the sliced strawberries with pure honey and cream sherry. Serve in a lovely dish on top of 2 generous scoops of premium vanilla ice cream.
Royal Honeymoon
2 parts Moonstone coconut lemongrass sake
1 part Bacardi rock coconut rum
2 parts lite coconut milk
3 teaspoons freshly shaved coconut meat
Shake all ingredients together with ice, strain and pour into your favorite martini glass. Please enjoy responsibly.
*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. *
This recipe was created by Amy Rota-Poulin author of Cooking Gluten Free With Amy. Enjoy!
Please visit http://www.glutenfreewithamy.com
For more royal recipes, give my cookbook a look, Cooking Gluten Free With Amy available at the Northshire Bookstore and online!
 |
| The Beef Wellington Cooking to perfection |
No comments:
Post a Comment