Sunday, March 20, 2011

Beef Wellington dinner

Dan was away in Cambridge all week (at a leadership / management seminar at Harvard!) so I decided to make him a special French dinner when he got home. Here's the menu:

truffled foie gras and champagne gelée on crostini round
salad of frisee, roquefort cheese, toasted walnut and pear
with an apple cider vinaigrette
citroen granita in lemon cup
beef Wellington with Port wine sauce
roasted potato tourneés
crepes Suzette with Grand Mariner

I had one hand on the fire extinguisher
 while making the flambéed butter sauce!

                                                                                                 Photo by Dan Ryan

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