Beef Wellington
This was the perfect focal point for our Christmas dinner. A classic that is widely exploited on cooking shows like Hell's Kitchen, I never really felt compelled to make an attempt at this tried and true dish. I felt like it was far too classic to not at least attempt, and boy - I was absolutely not disappointed. The duxelle of mushrooms, shallots, and garlic adds a depth of earthy flavour to this dish, and although I didn't use pate, I absolutely loved the slight tang of the thin dijon layer. I will be making this year over year, especially given that my first attempt tasted like THIS! :)