Beef Wellington!

After a beautiful tossed salad and fruit plate, the Main Course.
Gingery, warm brownies with a dollop of cool, whipped cream followed.

Filets tucked in then pinched with care.
Brushed with an egg wash.

Every year the newspaper company sponsors a cooking show and school in Prior Lake. It's a popular hit as aspiring cooks gather on a fall Saturday to broaden their gourmet skills, see the latest gadgets and listen to the foodies. Kathleen and daughter Jennifer attended this year's show, had fun and brought home some kitchen tricks -- and useful gifts. It's a very successful enterprise for the newspaper.
But the biggest payoff for us came last night when one of the show's organizers, our pal Laurie Hartmann, demonstrated what she had learned that day.
It was delicious.

While we sipped our drinks, Laurie rolled out her dough, wrapped it around three hot filets mignon, brushed on an egg wash, then popped the bundles back into the oven for their final browning.
Voila! Beef Wellington! Just like the pros do it.
It was a great holiday treat, as we poured the exquisite au jus on our dinners, talked over old times and future plans and celebrated a wonderful, longtime friendship.
Laurie can organize a successful cooking school for sure, but her best work may very well be in her own kitchen.

Tender Beef Wellington cut with a butter knife.