Posts Tagged With: Beef Wellington

Eat Pie

Rabbits! I remember to say that every now and then. You know, for good luck. At least that’s what my mom told me.

Do I have a surprise for you today. Not only do you get me 😀  but you’re also getting Lissa Matthews! I’ll let you visit with her first.  We were chatting about pies, cooking and food on FB the other day and she was on a baking frenzy. We exchanged recipes and I though hey! Come visit 69SOS with me. So here she is sharing her pie recipe with us…and I think I’ll have to make this for Meat Man since he’s such a PB lover.

Take it away Lissa.

Every year there are a couple of pies that are necessary. Yes. I said necessary. My husband’s favorite, Pecan Pie. And my favorite, Peanut Butter Pie. I’ve been making both for more than 20 years and it’s only at the holidays that I make them, so they don’t get old. But then, does having pie ever really get old?

My peanut butter pie is very easy to make, creamy, and you can make it as sinless as you want…


Peanut Butter Pie

1 refrigerated pie shell
¾ cup powdered sugar
½ cup creamy peanut butter
1 small box vanilla or French vanilla pudding/pie filling (I use instant, no cook, sometimes I even use the fat free sugar free)
8 oz. tub Cool Whip (any variety except flavored)
Bake the pie shell according to package directions for pudding/pie filling for 10 minutes. Cool.
Mix powdered sugar and peanut butter until crumbly. Put ¾ of the mixture on the bottom of cooled pie shell. Prepare pudding according to package directions for pie filling. Add to pie shell. Chill for one hour.

Top with Cool Whip and sprinkle with remaining powdered sugar/peanut butter mixture. Serve immediately or chill.
I appreciate Cristal for inviting me to tag along on her post about pie… Of course, I think instead of a refrigerated shell with this recipe, you should use Cristal’s homemade one.
Now, for a little shameless promo:
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Pastry Chef Cass Jamieson’s only desire had been to own a bakery. After a stint in pastry school, she quickly learned that trying to make your dreams come true wasn’t easy. She was dejected when her bakery closed and soon returned to the classroom as a teacher to eager young bakers with the same stars in their eyes that had once been in hers.

So, when the stubborn, determined, and hot as summer in Texas cowboy walked into Cass’s pastry kitchen, it turned her life and libido upside down. When he seeks her out for heated kisses and her thoughts on his cake bakery idea, she gives in to the lust, but gives cautious business advice born of experience, only Jackson didn’t see it that way.

Who will bend first in this battle of wills involving sugar and spice and everything naughty and nice?

Warning: Uses of frosting that frosting was never intended for. A dirt road showdown. A lesson in milking cows. A whole truck full of mouthwatering cupcakes (some that’ll even make ya tipsy). A little family drama. And dreams on their way to coming true…


Hey there! Thanks for sticking around to see what I was offering up. And since we’re kinda talking cowboys, Elemental Heat is my hot cowboy tale set in the Colorado Rockies in winter.

Jenna takes a big risk and decides to live in the moment. After months of communication by social media, she accepts an invitation to Colorado where she finally meets her cowboy. Burned by past romances, Jenna is determined to move on and goes with one goal in mind—a booty call with a tall, dark, sexy cowboy.Chet is a romantic at heart and when Jenna arrives, he knows there’s more to her than a pretty face and a hot body. A casual fling won’t do. He’s smitten and decides to woo her the old-fashioned way with time and patience. And of course, hot sex.Their chemistry is elemental and they come together with heat that sears the snowy peaks. When Mother Nature steps in, Jenna is forced to face the feelings she’s tried so hard to keep buried and Chet has to draw on his mountain skills to save the woman he has come to love

Now, how about something hot and savoury for dinner? It might be a little scary for you but it’s really not all that bad. Just take a deep breath and dive in.
Easy Beef Wellington

It really is easy and don’t let it intimidate you. Have everything ready beforehand and read the instructions first so you know what you’re supposed to do when. The puff pastry is probably the trickiest part, but don’t sweat it. Make sure surface is floured just enough to keep it from sticking and the pastry will get sticky if it gets warm, so you do have to move quickly with it.

2 tsp canola oil
2 lb centre cut beef tenderloin, trimmed and string removed
½ tsp each salt and pepper
1 pk whole bella mushrooms, or portabella finely chopped (the finer the better) in processor or with knife
1 tsp unsalted butter
1 shallot, finely chopped
1 tsp fresh thyme leaves chopped – hold one end of the stem and run your nails down the stem gently pull against the leaf so they come off in your fingers – easy way to get them off
3-4 slices prosciutto
1-2 tbsp flour
1/g package puff pastry, thaw according to pkg directions
1 egg for egg wash
1 tbs water
½ tsp kosher or coarse salt

Take a deep breath and have a glass of wine handy
• Heat 1 tsp oil skillet over med-high heat.
• Season beef with half S&P on all sides and sear in skillet, cooking 2 minutes on each side until brown. Set aside on a towel lined plate and refrigerate to cool
While beef cools
• Add 1 tsp oil and butter to used skillet – cook shallots til soft and fragrant but not browned
• Then add mushrooms, rest of S&P and sauté stirring constantly until mushroom give up their liquid and brown slightly
• Stir in thyme and put in small bowl, cool completely – put in frig if you have to and stir it around to cool
Once everything is cool…probably about half hour to 45 minutes – so have a sip of wine!
• Lay out a larger piece of plastic wrap and lay prosciutto evenly
• Spread mushroom mixture – proper term for this is duxelles (pronounced dook-SEHL )
• Dry bottom of meat with paper towel and place in centre
• Pick up one edge of plastic wrap and roll it around the meat to make a cylinder, twist ends and refrigerate
Now the tricky part: puff pastry – which really isn’t so tricky if you RELAX
• Beat egg and water together to use as a glue for the pasty ends and for a wash and set aside
• Dust work surface with flour and roll pastry into a rectangle as best you can about 1/8 inch thick
• NOTE- it has to be big enough to cover the meat completely and extra inch or two around
• Place meat in centre of pastry
• Paint ends with the egg wash and wrap around the beef, if it’s too big, trim off but make sure there is a slight overlap
• Tuck ends in
• Place seam side down on parchment paper lined baking tray.
• Cover and chill minimum 20 minutes or up to two hours – this helps to stop the pastry from getting soggy during cooking – note mine still did a bit and I think next time I would put it on a broiler type pan with holes still using the parchment paper and poke holes in the paper so the juices drip through to the catch pan
Time to cook!
• Preheat oven to 425°
• Paint chilled pasty with remaining egg wash
• Cut 3 diagonal slits across the top with a sharp knife and sprinkle with coarse salt
• Roast on 2nd rack from bottom
• 45 minutes for medium or until thermometer reads 160°
• Let meat rest for at least 10 minutes and if possible not in its juices because that means a ‘soggy bottom’
• Cut into 1 inch slices using a serrated knife. Don’t push down the pastry. Put your forefinger and middle finger on one side of pastry and thumb the other lightly and the knife between your forefingers…saw gently until cut through.
• Plate it
• Ta da!

I’ll have some exciting news for my January 1, 2014 blog. Don’t forget to come back and get the scoop.

Merry Christmas and have a safe and Happy New Year!

You can find me at:!/CristalRyder

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