Happy New Year's Eve Eve!

New Year's Eve is tomorrow. Every year, I make Beef Wellington. I prepare the puff pastry the day before. (Yep. That's today.) I shop for the beef tenderloin and pate. I plan the wine and side dishes.  I forget the mushrooms... I play out in my head how the preparation will go and then throw the plan out the window since I always have to look up how to make the wine reduction sauce I serve as an accompaniment. There are however, a few basics to making Beef Wellington I will share with you, Dear Readers.
1. Plan. 
​     This may mean making the puff pastry or it may mean purchasing it and making certain it is defrosted.
​2. Buy the good stuff.
​     Use good butter. Purchase only a tender cut of beef. (Plan for 4-6 ounces/person.) Buy good mushrooms like                  portabellas. Buy heavy cream. Buy      good wine.
​3. Assemble all the parts.
​     Sear the beef and cook and season the mushrooms so they are cold when you assemble  the Wellington.
​4. Make the wine reduction.
​     Pour some wine into a pot and reduce it by half. This way, when you are ready to make your sauce, you're "ready."
5. Have fun.
​     That wine you bought for the sauce can also sauce you!

​Happy New Year's Eve Eve, Dear Readers!