Following on from Michael Longergan's post ("Brunch Today"), the menu
gave me an idea for dinner tonight, I had a yearning for fillet of
beef. I said I would post a pix but I forgot - so picture this guys:

This is what I cooked:
Deconstructed Beef Wellington (for 2)

Baked four small squares of ready rolled puff pastry and set aside in a
warm second oven.
Earlier, cooked a mushroom duxelles - sauted mushrooms in butter with
garlic and french shallots, (little garlicky onions), chopped
scallions and parsley, seasoning, little dry sherry.
Cooked a quick method hollandaise sauce - googled this group for 'quick
hollandaise' and found thread started by Margie 21 Nov 1998 with recipe
by 'Fishrkulbt'. Dead easy. Added f. chopped parsley.
Sauted in oven proof crueset frypan, a small fillet of beef (about
500g/1lb), finished cooking in hot oven to rare.
On individual serving plates, put a pastry layer, seeded mustard,
sliced rare beef, spoonfuls of mushroom duxelles, second pastry square.
Drizzled hollandaise sauce around plate (not over stack).
Presented at table with side dish of steamed dutch carrots and
homegrown broccoli (from neighbour),
Oh. Oh..... I've recalled I had tiny roasted 'tatters' in the oven!
(I'm reporting this between courses).
Well, the meal was delicious without the potatoes!!!! Gosh, who else
forgets some element of the meal??

The next course is lemon yogurt cream with blueberries.

We are drinking a divine aussie red - Annies Lane 2001 Shiraz (on sale
for $34 down from $55).
(I've never paid $50 for a bottle of wine retail.)

Why do you ask, are we eating such a special dinner on a Monday? I
don't know -we just felt like fillet steak and Michael's post was the
divine intervention. Thank you Michael.

Excuse me whilst we eat dessert,
Cheers
Bronwyn
Oz

In article . com>,
"Bronwyn" > wrote:

> Following on from Michael Longergan's post ("Brunch Today"), the menu
> gave me an idea for dinner tonight, I had a yearning for fillet of
> beef. I said I would post a pix but I forgot - so picture this guys:
>
> This is what I cooked:
> Deconstructed Beef Wellington (for 2)
>
> Baked four small squares of ready rolled puff pastry and set aside in a
> warm second oven.
> Earlier, cooked a mushroom duxelles - sauted mushrooms in butter with
> garlic and french shallots, (little garlicky onions), chopped
> scallions and parsley, seasoning, little dry sherry.
> Cooked a quick method hollandaise sauce - googled this group for 'quick
> hollandaise' and found thread started by Margie 21 Nov 1998 with recipe
> by 'Fishrkulbt'. Dead easy. Added f. chopped parsley.
> Sauted in oven proof crueset frypan, a small fillet of beef (about
> 500g/1lb), finished cooking in hot oven to rare.
> On individual serving plates, put a pastry layer, seeded mustard,
> sliced rare beef, spoonfuls of mushroom duxelles, second pastry square.
> Drizzled hollandaise sauce around plate (not over stack).
> Presented at table with side dish of steamed dutch carrots and
> homegrown broccoli (from neighbour),
> Oh. Oh..... I've recalled I had tiny roasted 'tatters' in the oven!
> (I'm reporting this between courses).
> Well, the meal was delicious without the potatoes!!!! Gosh, who else
> forgets some element of the meal??
>
> The next course is lemon yogurt cream with blueberries.
>
> We are drinking a divine aussie red - Annies Lane 2001 Shiraz (on sale
> for $34 down from $55).
> (I've never paid $50 for a bottle of wine retail.)
>
> Why do you ask, are we eating such a special dinner on a Monday? I
> don't know -we just felt like fillet steak and Michael's post was the
> divine intervention. Thank you Michael.
>
> Excuse me whilst we eat dessert,
> Cheers
> Bronwyn
> Oz

That sounds divine... :-)

Nothing wrong with a fancy meal on a weekday if you have the time to
prepare it!
--
Peace, Om

Remove extra . to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Michael "Dog3" Lonergan said...

> I'm glad you enjoyed your evening. Brunch was very good although
> pricey. There was a table of seasonal fruits and all types of breads
> and muffins. Cheeses and a huge bowl of iced, chilled shrimp. There
> was also lox, bagels, cream cheese and capers. Omelets made to order
> were available along with their Benedicts. I had the "Crab &
> Langoustine" (very good) while my friends had other items. For the
> table we had a couple of orders of sausage gravy and biscuits which
> was so-so. Matt had the "Steak" benedict which was very good. We wound
> up tasting each other's food and I found most of it quite good.
>
> Michael


I pledge to photograph next Sunday's brunch at my favorite brunch
restaurant. Buffet tables AND seat plating!

Andy

In article >, Andy <q> wrote:

> I pledge to photograph next Sunday's brunch at my favorite brunch
> restaurant. Buffet tables AND seat plating!
>
> Andy

We look forward to the jpegs...... ;-D
--
Peace, Om

Remove extra . to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

OmManiPadmeOmelet said...

> In article >, Andy <q> wrote:
>
>> I pledge to photograph next Sunday's brunch at my favorite brunch
>> restaurant. Buffet tables AND seat plating!
>>
>> Andy
>
> We look forward to the jpegs...... ;-D

I look forward to brunching.

Andy

X-No-Archive: Yes

Bronwyn: How could you do that to me?! I'm on Weight Watchers and I
am already drooling all over my keyboard after reading about your
deconstructed Wellilngton!! YUM! Now I've got to get Beef
Wellington out of my mind before dinner time! A-r-g-h!

Here in Philly I happen to love Four Seasons' Sunday brunches (haven't
been there since going on the diet, though....LOL). Everything from
Sevruga Caviar to Rack of Lamb, Pate' de foie gras, bowls of
blackberries and raspberries as big as a baby's fist, vats of home made
ice cream, awesome creme brulee', Napoleons, steak tartare, Floating
Island, Eggs with Crabmeat and Hollandaise, Brook Trout, Mahi Mahi,
Colossal Shrimp........you name it. I have to force myself not to
dream of all that and some Mimosas to wash it down. :-)

Always Question wrote:
> X-No-Archive: Yes
>
> Bronwyn: How could you do that to me?! I'm on Weight Watchers and I
> am already drooling all over my keyboard after reading about your
> deconstructed Wellilngton!! YUM! Now I've got to get Beef
> Wellington out of my mind before dinner time! A-r-g-h!
>
Not her fault you're on Weight Watchers! But can't you construct something
similar and figure it into the portioning thing they do? Is it a points
system?

Jill

Oh pshaw, on Mon 09 Oct 2006 01:16:22p, jmcquown meant to say...

> Always Question wrote:
>> X-No-Archive: Yes
>>
>> Bronwyn: How could you do that to me?! I'm on Weight Watchers and I
>> am already drooling all over my keyboard after reading about your
>> deconstructed Wellilngton!! YUM! Now I've got to get Beef
>> Wellington out of my mind before dinner time! A-r-g-h!
>>
> Not her fault you're on Weight Watchers! But can't you construct something
> similar and figure it into the portioning thing they do? Is it a points
> system?
>
> Jill

Yes, that could certainly be done. I do it all the time with recipes.
Obviously not neverything always works, but it does most of the time.

Using the points system, one can eat virtually anything as long as the points
are accounted for.

--
Wayne Boatwright @¿@¬
_____________________

Wayne Boatwright wrote:
> Oh pshaw, on Mon 09 Oct 2006 01:16:22p, jmcquown meant to say...
>
>> Always Question wrote:
>>> X-No-Archive: Yes
>>>
>>> Bronwyn: How could you do that to me?! I'm on Weight Watchers
>>> and I
>>> am already drooling all over my keyboard after reading about your
>>> deconstructed Wellilngton!! YUM! Now I've got to get Beef
>>> Wellington out of my mind before dinner time! A-r-g-h!
>>>
>> Not her fault you're on Weight Watchers! But can't you construct
>> something similar and figure it into the portioning thing they do?
>> Is it a points system?
>>
>> Jill
>
> Yes, that could certainly be done. I do it all the time with recipes.
> Obviously not neverything always works, but it does most of the time.
>
> Using the points system, one can eat virtually anything as long as
> the points are accounted for.

This is why I hate seeing people make excuses for not eating what they'd
like but then, well, you know, they can make an excuse for a jelly-doughnut


Jill

X-No-Archive: Yes

LOL, yes, Jill, you're right. I am on the Flex Point system....(and so
far, btw, have lost 20 pounds)........and I can eat anything as long
as I monitor the points and don't exceed my allotted points for the
day.

I have a ton of recipes from the WW site online that I printed out in
hard copy and gathered into my own recipe book of great dietetic menus.
It's true that you can adapt almost any recipe to one for people on
the WW Flex point diet, except that there are certain substitutions
that have to be made, of course. The Beef Wellington would probably be
hard to make substitutes for.......what with the luscious puff pastry,
Hollandaise, rich cheeses, to say nothing of the well-marbled (with
fat) tenderloin itself. But I guess it could be somewhat done. I do
have a recipe for "diet" Hollandaise that uses Eggbeaters instead of
whole eggs and very light margarine instead of butter, but I'm here to
say that it doesn't taste anywhere near as marvelous as regular
Hollandaise. {{{{{{{{sigh}}}}}}}}}.

I have some super soup recipes, though, that don't taste at all
"diety"........broccoli and shrimp chowder, for instance. Also, a
great recipe for "Beef and Beer Stew" which is easy to make and is
delicious and loved by my entire family. I have to say that the WW
flex diet is a snap to be on........it's almost painless. :-)

I was of course teasing when I complained about the post describing the
Beef Wellington. It sounded so darned good that I wanted to eat some
immediately.......thus the drool marks.


> > Using the points system, one can eat virtually anything as long as
> > the points are accounted for.
>
> This is why I hate seeing people make excuses for not eating what they'd
> like but then, well, you know, they can make an excuse for a jelly-doughnut
>

> Jill