Ah, Christmas!
A season of magic-- tiny lights winking on fragrant fir trees... glass balls colored like jewels, delicate as a sigh...strands of silvery tinsel shimmering in the darkness...secrets wrapped in bright paper and shining ribbons...
A season of traditions--working together to decorate the tree...taking turns stirring the Christmas pudding...stockings hung by a festive hearth...Christmas crackers waiting on the dinner table... zany pranks by Christmas elves...watching (and loving) old Christmas movies for the millionth time...
A season of rich food and mouth-watering smells--spicy mulled cider simmering on a kitchen stove, fragrant pumpkin pies cooling on a shelf...the crisp smell of fresh oranges and tangerines...sweet smells of decadent cookies and candies and cakes...The heavenly aromas of dinner cooking--tender Beef Wellington and roasted herb potatoes, caramelized root vegetables and minted green peas... feather-light yeast rolls straight from the oven...
A season of happy holiday sounds--the tinkling laughter of excited children...the cheerful chattering of family and friends...joyful voices raised in song...familiar Christmas carols softly playing, reminding us of the reason for the season...
A season of good will--a time of giving gifts and sharing riches...a time of lending a hand to those in need...a time of love and forgiveness...a kinder, gentler time...
A season of warm wishes--for merriment and happiness...for peace and hope...for comfort and joy...
All these things and more we wish for you this holiday season...
Noillaig Shona Dhaoibh!
(Merry Christmas to all!)
--Grainne and Siobhan
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RECIPE FOR SIOBHAN'S BEEF WELLINGTON
For the Duxelles:
3 c. finely chopped mixed mushrooms (shitake, cremini, portabello, button )
1 small sweet onion, finely chopped
1 clove garlic, finely chopped
2 shallots, peeled and finely chopped
2 sprigs fresh thyme, leaves only
2 Tbsp unsalted butter
3 Tbsp extra virgin olive oil
coarse sea salt and fresh ground black pepper
For the Beef:
1 center cut beef tenderloin (2 - 2 1/2 lbs.)
ground black pepper
extra virgin olive oil
coarse sea salt and fresh ground black pepper
12 thin slices proscuitto
6 sprigs fresh thyme, leaves only
3 Tbsp English or Dijon Mustard
1 box frozen phyllo dough sheets
2 large eggs, slightly beaten
1/2 tsp sea salt
minced chives
To make Duxelles:
Add mushrooms, shallots, garlic, onion, and thyme to food processor; pulse until finely chopped; set aside. Add butter and olive oil to med saute pan and place on medium heat. Add mushroom mixture and saute for 8 to 10 min until most of the liquid has evaporated. Season with salt and pepper, and set aside to cool.
To Prepare the Beef:
Tie the tenderloin in 4 different places with clean unused house string, so that it holds its cylindrical shape while cooking. Drizzle tenderloin with olive oil and season with salt and pepper; lightly coat a heavy-based skillet with olive oil and heat on stove. When pan is hot, sear tenderloin all over, including ends, for approx. 3 - 4 minutes. Remove from heat and remove string.
Meanwhile, set out prosciutto on a sheet of plastic wrap, approx. 18" long, on countertop or cutting board. Shingle the prosciutto so that it forms a rectangle big enough to encompass the entire tenderloin.
Using a rubber spatula, spread a thin layer of mustard evenly over tenderloin; allow to cool slightly. Next apply a layer of duxelles to mustard, rolling and patting as you work. Tightly roll duxelle-coated beef up into the proscuitto, using the plastic wrap to hold in place; Twist ends of wrap to seal completely and tuck ends underneath. Refrigerate for 30 min or more to ensure tenderloin holds its shape. Lay out 2 more sheets,
Preheat oven to 425 deg. Prepare phyllo dough according to package instructions. Brush(or spray) first 2 sheets of phyllo with butter and quickly but carefully(!) roll tenderloin in dough. Repeat process, laying out 2 sheets at a time, buttering, and rolling tenderloin until you have 12 layers. Place tenderloin seam side down on baking dish, tucking ends securely underneath and gently brush outer layer with egg wash. Top with coarse sea salt. Make a2 or 3 diagonal slits in the top of the pastry to vent. Bake for 45 - 55 min., until pastry is golden brown and internal temperature of beef is 130 deg. F or more (Siobhan and I like our beef a little more done than that--we leave ours in for 10 min. longer.) Remove from oven and let rest before cutting into thick slices. Garnish with fresh minced chives and serve. Enjoy!
Tips for Working with Phyllo
- Defrost your phyllo dough in the refrigerator. The night before you are going to make your baklava, put the package of phyllo dough in the refrigerator to defrost. Do not try to use frozen phyllo — it will crack.
- Unwrap it carefully. The phyllo usually comes rolled up in plastic and should unwrap easily. Leave the larger plastic sheet beneath it and try to unroll it in the place where you will be using it so you won't have to move it once it's laid out.
- Cover with a dampened tea towel. Dampen a cotton or linen tea towel and place it over the unrolled sheets. Important: Be sure the towel is wrung out very well. If the towel is too damp, it will gum up the sheets.
- Keep it covered. Always replace the tea towel after you have removed a sheet of phyllo from the stack.
- Handle gently. Be gentle with the sheets of phyllo. Keep the stack near your baking dish so you don't have to transport it very far once you lift a sheet off of the stack.
- Rips and tears are OK. Phyllo dough rips easily, but that's OK. You are building up several layers of dough, so a rip or ragged edge here and there will be fine, and likely hidden within the baklava. Even if your last piece tears a little, it will only contribute to the rustic, many-layered look of the dish.
- Trimming the phyllo. Phyllo comes in many sizes and a single sheet may not fit into your baking pan. One option is to trim the phyllo to fit: simply measure the inside of your pan and, using a scissors, cut the whole stack to fit. I find that scissors are easier than a knife, which can pull and drag on the layers.
- Trimming isn't always necessary. Even if your sheets aren't a perfect fit to your pan, you can still use them without trimming. Just fold them over to fit, being sure that you stagger the folds so you aren't creating extra layers in one place.
- Don't use a ton of butter. You don't have to coat each layer completely with butter. Just gently brush the butter on here and there without covering every inch of the surface. Don't press really hard or you'll drag or tear the phyllo sheet.
