Give your pie a name based on the ingredients and decoration.
Tell us about your proudest moment – or humble failure – in this week’s baking challenge.
My lattice pattern turned out good but the dough was a little under baked on the ends where it was the thickest.
Describe how you added a Wisconsin twist to your creation.
I had fun gathering rosemary and thyme herbs from my garden to add flavor to my mushroom duxelles. Traditional Wellington has the mushroom duxelles on the outside, but I choose to slit my tenderloin creating a spiral look when you cut into the Wellington. This worked good. I also had fun researching the history of the Beef Wellington dish with my dad. We found a couple different stories about when this dish was actually created. Some say it's after Arthur Wellesley, Duke of Wellington back in 1814. While others say it originated in France and was called, "filet de boeuf en croute." We also found a mix of recipes to have different outer wrappings such as crepes, simple dough, and puff pastry.
How did you do?