After the delay for Valentine’s Day due to hubby being under the weather, I put my filet mignon, pie crust and mushrooms back into the freezer so they would not spoil. I took them back out to thaw on Tuesday, so I could make my beef wellington last night.
I found a shortcut recipe using filet mignons instead of a whole beef tenderloin. I realized that a three pound tenderloin was too much for the two of us. She still uses puff pastry-I decided to try a shortcut with gluten free pie crust-the same one I used for my lemon meringue pie.
I took the filets out of the fridge about 45 minutes before I cooked them, sprinkled liberally with salt and pepper, and let them sit.
I had already boiled my potatoes for my lyonnaise potatoes, and I went ahead and fried the onions until they were golden brown.
I unwrapped the pie crusts (they came two to a package, just the right size) and tried to flip one out of the pie tin. I was really soft, and got stuck. I scraped out as much dough as I could and put it on a greased sheet of parchment paper. I had already patted the filets dry, and seared them on all sides.
I tried to add gluten free rice flour to make the dough workable, but it was just too thin to cover the filet. So I had to scratch it.
I finished cooking the steaks and potatoes. They were both really good. But it wasn’t what I wanted to do.
Sometimes we have to know when something isn’t working. Apparently, trying to shortcut beef wellington was a bad idea. You really do need puff pastry. And because it is so time consuming and difficult, I chickened out.
There are some things I am really confident about making, but this wasn’t one of them. Oh well, I have plenty of other dishes in my repertoire that do work. You have to try to focus on the positive.
I have always said, if managers did that, instead of telling you what you are doing wrong all the time, a lot less people would quit their job. The same goes of anything you are trying to accomplish. Focus on what you can do, not what you can’t. Focus on what you can eat, not what you can’t.
I won’t be eating beef wellington anytime soon. And that’s fine with me.