Daring Cooks time, challenge two,
Coming off a shaky debut.
Though some made gorgeous fish en croute,
I could not bear to follow suite (refer to previous sushi challenge).
Beef Wellington I chose instead,
With fortitude I forge ahead.
So many layers, so complex,
Fear it may not cook to specs.
Pastry, crepe and thick pate,
Seared and seasoned pink filet.
Start with crepe, paper thin,
Blanket for meat to lay within.
Next pate of spinach n ‘shroom,
Layer threatened, almost consumed.
On to kitchen nemesis,
“Pastry dough!” I viciously hiss.
Past attempts, so unfair,
Picture flour in my hair.
Held held high, I cube the butter,
All the while I darkly mutter.
Add the water spoon by spoon,
Mix awhile and almost swoon.
Feelings toward my never friend,
Are clearly changing, on the mend.
Not too dry, not too wet,
Place it in the fridge to set.
Roll it out like Christmas wrap,
Fold the meat up, tuck the flap.
As the oven does it’s job,
I eat a little broccoli raab (I just wanted to say that).
The final moment here at last,
Crust golden brown, my hopes surpassed.
Cut with knife, firm and swift,
My Wellington, a perfect gift!
Thank you to Simone at JungleFrog-cooking.com for coming up with this challenge. I’ve always wanted to make Beef Wellington and now I can check it off my list.