Have you always wanted to make decadent Beef Wellington, but have no idea where to start? Learn the technique for encasing beef tenderloin in duxelles (browned mushrooms and shallots), then wrapping it in layers of prosciutto and buttery puff pastry. It is baked until golden and flaky on the outside with a juicy rare inside. This meal is sure to impress for any cxelebration! We will make a potato and vegetable side dish and enjoy a classic British dessert. A glass of wine is included.
International
Cultural
Culinary
Class
