Personal Beef Wellingtons. Two servings.
Duxelles
Beef Wellingtons
Pink Peppercorn Sauce
For the macaroni and cheese, I used Chef Jean Pierre's recipe here. I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.
For the macaroni and cheese, I used Chef Jean Pierre's recipe here. I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.
Nice! Chef Jean Pierre put out a recipe for individual beef Wellington recently. Did you happen to use his recipe? Looks delightful!
I did not! I actually "made up" this recipe just using the recipe I used for a full beef Wellington before. I think I took that recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.
I did use Jean Pierre's recipe as a guide for the macaroni and cheese, though, ha!
Look I'm going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm.
Watch it, the people in this community don’t like making fun of these 16 pixels.