Show-off beef dish and courgette omelette

I have fallen head over heels in love with beef wellington and courgette omelette. First time I saw in in one of the cooking show. Enthusiastically headed to Safeway to buy a pastry, and beef, and cheese, and rocket, and egg and etc, etc

After a hectic time in the kitchen  I'm finally awarded myself with my classic but seem luxurious show-off beef dish. This is  juicy, tender cut of beef cooked inside a buttery and flaky package of puff pastry. Oh for you information, there’s an optional literal layer of flavor in there between the steak and the pastry, a mousse of foie gras. I choose mushroom as I have no aversions to the deliciousness that is foie gras. Well, I'm glad I just happened to have some of the highest quality, marbleized, melt-in-mouth dish in my kitchen. You can try it too!

Ingredients:

2 1/2 pounds beef tenderloin

 2 tablespoons butter, softened

 2 tablespoons butter

 1 onion, chopped

 1/2 cup sliced fresh mushrooms

 2 ounces liver pate

 2 tablespoons butter, softened

 salt and pepper to taste

 1 package frozen puff pastry, thawed

 1 egg yolk, beaten

 1 cup beef broth

Preheat oven to 220 degrees C. Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.

Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.

Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.

Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a baking dish, cut a few slits in the top of the dough, and brush with egg yolk.

Bake at 230 degrees C for 10 minutes, then reduce heat to 220 degrees C for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.

Place all reserved juices in a small saucepan over high heat. Add sliced shallots, peppercorns, thyme, garlic, bay leaf and season with salt. Stir in beef stock and boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.

Also my other favourite absolute trophy of a food, Courgette omelette topped with chives, buffalo mozzarella and crunchy rocket. It’s was more like a frittata, all vegetables still had that fresh snap and the mozzarella was melted enough it became a cheesy spread. For those who are not familiar with courgette, it’s a variety of cucurtbit, which means it's from the same family as cucumber, or squash or melon. It is the most popular vegetable of the squash family, being extremely versatile, tender and easy to cook. Just don't boil them! As they will become mushy and lose their flavour. They have a deep green skin with firm pale flesh and are also known as zucchini.

It’s pure pleasure on a plate