Lamb Stir-Fry with Pomegranate and Yogurt

Lamb Stir-Fry with Pomegranate and Yogurt

Monday, April 13, 2015

Goodbye Winter Recipe: Beef Wellington

We kicked off spring this weekend in Central Park in style. Our picnicking skills were a bit rusty; there was a lot of chips and hummus and other standard fare (zzzzzz!), but the rose and cold beer was flowing. I spent hours just grinning stupidly, looking up and the sun and thanking the heavens that winter was finally over. Before I get lost in a frenzy of spring recipes, I want to share the most decadent recipe I made all winter - Beef Wellington.

On one particularly miserable March evening, Amie and I decided to have  a Dirty Dancing Dinner Party. This is a sign of true winter blues. It's not enough to just cook dinner, but you feel you need a theme...something to rally around, something to dress for, something to motivate you to log out of Netflix. We chose Dirty Dancing because Amie had a killer leotard to wear, we wanted to practice the "lift" and Patrick Swayze in a white tank top can warm up even the coldest of nights. Ha! I got a watermelon for the centerpiece, stuck a doll in the corner of my living room and cranked up the soundtrack. The food, however, was more complicated. The early 1960s aren't exactly the heyday of culinary innovation. Cream of mushroom soup anyone?

Beef Wellington is the exception. This is a ridiculously rich dish and I doubt I will make it more than once a year. I'm not sure the sauce is necessary, but Amie rocked the flambé. (Siberian brandy has some serious burning power)

So on that note, I say goodbye to winter. I'll take bland hummus in the park over filet mignon in the cold any day!

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