Leslee will demonstrate how to make of the most iconic dishes, Beef Wellington.  We’ll be using Filet Mignons, wrapped in prosciutto, with traditional mushroom duxelles, in a flaky puff pastry.  A great meal for any level of experience, that will leave you and your guests feeling like you are a professional Chef.  Our accompanying sides with be mini, cheesy potato gratins, made in a muffin pan; and a side of light and flavorful winter greens.  After a hearty meal, we’ll keep dessert light, with a soft and pillowy raspberry mousse.  

Filet Mignon Wellingtons with Mushroom Duxelles Topped with a tri-color peppercorn sauce

Petite Potato Gratin Stacks

Warm Wilted Winter Greens

Raspberry Mousse with Chambord Whipped Cream

Figgy Sparkler Cocktail

Instructor:  Leslee Nuttelman