This was my first attempt at individual Beef Wellington using an almost fail safe recipe provided by my friend Tom and modified slightly from the Emeril Lagasse recipe on Food TV's web site. The tenderloins were a bit bigger than normal causing me to use double the puff pastry called for in the recipe. No problem with that. The masterpieces were cooked to a a perfect 140 degrees F and accompanied by grilled asparagus marinated with fresh orange juice and zest, olive oil, salt and pepper. Throw in some seasoned Michigan red potatoes and it was food heaven.
Our wine accompaniment was Circa Winery's 2007 Requisite. It paired really well and was a joy to share with family. Circa is located on Michigan's Leelanau Peninsula and is among our favorites to visit on frequent trips to the area.
This may be the first of what becomes a long holiday tradition of dining.
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