When Sunday night rolled around, and I was deep into mostly enjoying a four-day weekend, I committed to piloting another new recipe. This one perhaps implies that I was operating with some ambition, although any distinction in this meal is because of the general reputation of a dish like this. With Amy on hand, it was a night for mini Beef Wellingtons with gorgonzola, along with roasted new potatoes and asparagus. The sauce poivrade alla Madeira and demi-glace was a fitting compliment. Somehow, we still had room for dessert (to be blogged about later).
An additional note: while it is good to now be into the month of February, which brings us so much closer to the spring and summer that I love, I confess to being shocked at seeing the emergence of my new daffodils already:
"Beef Wellingtons with Gorgonzola," from Gourmet Magazine, January 1998. Also found on FoodNetwork.com.
"Sauce Poivrade alla Marsala or Madeira," from More Than Gourmet.
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