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

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:[nbsp][nbsp]Leslee Nuttelman