Barbara's Vertical Stuffed Potatoes and Contemporary Beef Wellington Recipes (from my Williams-Sonoma shower)

These both were very yummy!


The vertical stuffed potatoes are a slight twist on twice-baked potatoes. They look so gourmet!!!

Barbara’s Vertical Stuffed Potatoes

4 large baking potatoes
1 box boursin cheese or 1 cup cream cheese
chives (optional)
shredded velveeta
8 T whipping cream
4 T butter
Fresh rosemary sprigs
Paprika

Scrub the potato well and prick several times with a fork. Oil the potato and bake at 425 degrees for about 45 min. to an hour depending on the size of the potato. Remove from oven and cool for a few minutes.
Cut a thin slice crosswise from both ends of the potato. This will allow the potato to sit on the plate. Cut potato in half crosswise. Carefully scoop out the pulp leaving about ¼ inch around the shell. Brush a little oil on the skins of each potato half.
With a mixer, mash the pulp until smooth. Add seasonings, boursin cheese or cream cheese, butter, cream, and velveeta cheese. Mix until smooth.

Place the mashed potato mixture in a pastry bag. Use a large star top and pipe the potato mixture into each potato half. Potatoes can be made ahead of time, covered and refrigerated. When ready to serve, place on a baking sheet and back at 325 degrees for approx. 30 min.
Sprinkle a little paprika on the potatoes
Garnish with fresh rosemary.

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Contemporary Beef Wellington

Duxelles
¼ c. (1/2 stick) butter
1 T finely chopped shallots
1 lb. mushrooms, finely chopped
¼ c. (or less) madeira (wine)
2 T. minced parsley
salt and pepper to taste
ground nutmeg to taste

Beef Wellington
6 (8-ounce) beef fillets, cooked but at room temperature (Trim the fillets of all fat and season with salt and pepper. Barbara cooked them on a griddle on the oven—it was one of those ones that are rectangular and went over a couple of stove eyes. Cook for a few minutes on each side—they will be cooking in the oven too so you want to make sure they are not overcooked. )
Salt and pepper to taste
12 sheets phyllo pastry
1 c. (2 sticks) butter, melted

For the duxelles, melt the butter in a skillet and stir in the shallots. Cook over low heat until tender. Stir in the mushrooms and cook for 10-15 min over low heat or until all the liquid evaporates and the mixture is very dark in color, stirring occasionally. Stir in the wine, parsley, salt, pepper, and nutmeg. Increase the heat slightly and cook until all the liquid evaporates. Chill, covered. In the refrigerated until needed.
For the beef wellington, preheat the oven to 375 degrees. Cut 2 sheets of plastic wrap slightly longer than the phyllo and arrange the sheets overlapping on a work surface. Cover the phyllo with a damp paper towel (this will help avoid drying out).
Stack 2 sheets of the phyllo on the plastic wrap, brushing each sheet with some of the melted butter. Arrange one fillet 3 inches from the end of the narrow edge of the phyllo stack and spread the fillet with ¼ cup of the duxelles. Fold 3 inches of the phyllo over and brush the exposed phyllo with melted butter. Using the plastic wrap turn the fillet and phyllo and brush with melted butter. Fold in the long sides of the phyllo and brush with melted butter. Continue folding the phyllo (as you would a burrito) around the steak, brushing with melted butter after each turn..
Arrange seam side down on a buttered baking sheet. Repeat the process with the remaining phyllo, remaining butter and remaining fillets. Bake for 20-30 min. or until the pastry is puffed and golden brown and the fillets register 140 degrees on a meat thermometer for rare. Freeze for future use if desired.


**i think i might call WS and check on the beef wellington recipe because it didnt mention anywhere in the recipe about cooking the meat but i know she cooked it before hand. i didnt take notes because i figured it would be in there. i did the best i could from memory. ill let you know.