Loomis Home Tour
10th Annual Loomis Basin Holiday Home Tour
Saturday, December 9, 2017
9 a.m. to 4 p.m.
http://www.holidayhometourloomis.com/

Cordova High School Presents: A Christmas Carol
2239 Chase Dr, Rancho Cordova

Thu. Dec 7th 2017, 7:00 pm
Fri. Dec 8th 2017, 7:00 pm
Sat. Dec 9th 2017, 2:00 pm
Sat. Dec 9th 2017, 7:00 pm
Sun. Dec 10th 2017, 2:00 pm
https://www.onthestage.com/show/cordova-high-school/a-christmas-carol-8822

Glam Out Holiday

Book An Appointment
Ginaglaspey@gmail.com

Make-up Artist Gina Scheiber
https://www.instagram.com/ginascheibermakeup/

Segale Bros. Christmas Tree Lot
Open Daily at 8am
Lincoln Center South, Stockton
(Safeway parking lot near Pacific Avenue)

Emigh’s Outdoor Living
3535 El Camino Ave
Sacramento
(916) 486-9500
http://www.emighsoutdoorliving.com/

Manly Minute: 5 Tips for Buying a Used Car
http://abcnews.go.com/Business/wireStory/edmunds-buy-car-private-party-51454035

Wine Country Holiday
http://www.fairmont.com/sonoma/
http://www.fairmont.com/sonoma/promotions/holidays/

Beef Wellington

Yield: 1 each 2 ½ to 3 lb Beef Wellington

Prep time: 40 minutes

Total time: 3 hours

Difficulty Level: Medium

Ingredients

1 each 2 ½ to 3 lb. Center- cut Beef Tenderloin

2 tsp. Course Sea Salt

½ tsp. Freshly Ground Black Pepper

Oil for Frying

2 Tbsp. Unsalted Butter

3 Tbsp. Finely Minced Shallots

1 lb White Button Mushrooms, Stems Removed & Finely Chopped

¼ cup Dry White Wine

All Purpose Flour, for Dusting

1 lb Frozen Puff Pastry, Thawed

1 each, Large Egg, Lightly Beaten

Additional Course Sea Salt for Sprinkling (optional)

Preparation

  • Tie the tenderloin with kitchen twine in 1 inch increments to form an even cylindrical shape.
  • Heat a large cast-iron or heavy skillet over medium-high heat. Season the beef with 1 tsp of salt and black pepper.  Add a few tablespoons of oil to the pan and then add the prepared Beef Tenderloin.  Sear the beef on all sides until well browned on all surfaces, including the ends.
  • Transfer the tenderloin to a sheet pan fitted with a roasting rack, or a cutting board with drainage well; allow the tenderloin to rest until cool. Cut and remove all of the kitchen twine from the tenderloin and discard.  Chill the tenderloin until ready to assemble and the beef is cold, at least 1 hour or overnight in the refrigerator.
  • Meanwhile, in an additional skillet, heat the butter over a medium heat. Add the shallots, cooking until they become soft and translucent, about 4 minutes. Add the chopped mushrooms; season with the remaining tsp of salt and ¼ tsp of pepper.  Add the white wine, and continue to cook until the mixture is dry, about 5 minutes more.  Cool at room temperature or in the refrigerator for up to a day.
  • On a lightly floured surface, roll the puff pastry into a rectangle ¼ inch thick and large enough to enclose the beef. If using store-bought puff pastry, it may be necessary to lay out 2 pieces, overlapping, and roll them into one piece.  Spread the top of the tenderloin evenly with half the mushroom mixture.
  • Carefully invert the coated tenderloin into the middle of the puff pastry, mushroom side down. Spread remaining mushrooms over the top and sides of the tenderloin.  Fold up the long sides of the dough to enclose the tenderloin, brushing the edges of the dough with the beaten egg to seal.  Trim the ends if necessary, then fold up, and seal.   Carefully transfer the tenderloin, seam side down, to a baking sheet, and chill at least 2 hours or overnight.

Preheat the oven to 425 degrees.  Place a baking sheet in the middle rack in the oven until hot, about 15 minutes.  Decorate that top of the puff pastry (if desired) by lightly scoring it with a fork or knife.   Brush the top of the dough with the beaten egg wash. Cut 2 to 3 slits in the pastry to allow steam to vent out during the cooking process.  Sprinkle the prepared dough with sea salt if desired.  Carefully transfer the prepared Wellington to the preheated baking sheet.

  • Bake the Wellington until the pastry is golden brown and the beef registers 118 to 120 degrees for medium rare, or 125 to 130 for medium. (about 30-40 minutes). Cover the pastry with foil if it begins to get too brown while cooking.  Let the finished Wellington rest on a cutting board for 10 to 15 minutes before slicing with a sharp knife.

 

Variations:

Classically Beef Wellington is prepared with a duck or pork liver pate spread on the meat before applying the mushrooms.  Not everyone cares for the flavor of pate so this step can be omitted.

You can also arrange thinly sliced prosciutto ham atop a sheet of plastic wrap, then spread your mushroom mixture evenly atop the ham, add you tenderloin and use the plastic to wrap the beef prior to wrapping it with the pastry.

Kulture
2331 K Street
(916) 442-2728

Kids’ Artful Stocking Stuffers
Crocker Art Museum
216 O St.
Sacramento
https://www.crockerart.org/shop
@crockerart

 

 

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