Give your pie a name based on the ingredients and decoration.
Traditional Beef Wellington
Tell us about your proudest moment – or humble failure – in this week’s baking challenge.
I'd never attempted Beef Wellington before so I basically stuck with Gordon Ramsey's recipe. I have made puff pastry before and together they were a hit! I had extra pastry left over so my son eagerly turned it into an appetizer of baked brie/red currant preserves on crackers. I feel like we should've thrown a party having such a beautiful, fancy meal!
Describe how you added a Wisconsin twist to your creation.
The recipe called for a variety of mushrooms so I used what we had left from the dried morels picked from our backyard this spring. I also picked fresh squash blossoms from our garden to serve on the side.
How did you do?