The Beef Well-well-Wellington...is actually kinda rare....

 

 

Strap on your Wellington boots and grab some ingredients...here we go

 

THATS A LOT OF MEAT!

 

Don't forget to flip that big guy

 

 chop up your shallots, thyme, parsley with your scariest knife

Get your shallots drunk on wine and mix in your garlic and herbs

 

 

 

Set your behemoth to the side and rub it down with Dijon mustard... this feels inappropriate at first but its ok.... its worth it  

Peel this paper thin prosciutto and place onto plastic wrap.... easier said than done

Place your drunk shallots and herbs onto your paper thin meats

 

 

Place your mustard massaged tenderloin on top

And wrap up this meat on meat crime like so... and place into the freezer

 make sure your pastry dough is not frozen like mine was... or you'll have to wait 40 minutes to thaw

 Prep your potatoes how ever you like your taters... = )

 Time to break out that big wooden thing your mom used to chase you around the house with and roll out some pastry dough so that it will completely cover your beef like a meat sweater

 cover your meat with said sweater ; )

 baste your care package with egg wash and place in the oven

 Take out of oven after 27 minutes

 Cut open, realize its still mooing... place back in oven for 10 more minutes

 

Well Well Well..... Beef Wellington! Enjoy

Todays captions brought to you by......greg. :-D