Big Poppa
Administrator
OK got a crazy hair...."I think Ill cook Beef Wellington....
Started at home with some white mushrooms, baby bellas and pureed them with about 10 cloves of garlic, onion some thyme oregano and sage pulsed with garlic and regular olive oil
then seared some tenderloin with Big Poppa's Double Secret, rolled the pastry out and put a layer of prosciutto and the mushroom puree
onto the one star at 300
pulled at 135
served with some MAK roasted little taters with red bell pepper butter olive oil and Big Poppa's Desert Gold Cooked on the one star for 1 hour ten minutes at 400...some string beans
Started at home with some white mushrooms, baby bellas and pureed them with about 10 cloves of garlic, onion some thyme oregano and sage pulsed with garlic and regular olive oil
then seared some tenderloin with Big Poppa's Double Secret, rolled the pastry out and put a layer of prosciutto and the mushroom puree
onto the one star at 300
pulled at 135
served with some MAK roasted little taters with red bell pepper butter olive oil and Big Poppa's Desert Gold Cooked on the one star for 1 hour ten minutes at 400...some string beans
