My mother-in-law has a couple dear friends that are like sisters. These are the kinds of friends that have seen many joys and sorrows together and have walked through many seasons of life side-by-side. Their children grew up together and the three of them have remained friends all these years (most of the “kids” are now in their late-20s and early 30s). Every few months they do an overnight together and rotate houses. Two of the ladies live “in town” and when they come out to my in-laws they call it a “country retreat”. They lay around the house and relax together, do a LOT of gabbing, watch movies, eat and just enjoy each others company.
This past weekend was a “country retreat” weekend and they came and stayed the whole weekend instead of just one night. I had been itching to recreate parts of a meal my mom made at Christmas as well as creme brulee (helllloooo birthday toy … err I mean torch) and they indulged me. I got to let the creative juices flow and had so much fun doing it! (My husband and father-in-law got to partake and enjoyed the creativity as well, which they didn’t mind)
The menu for the weekend was:
Beef Wellington with Brown Mustard & Horseradish Sauce
Haricot Vert Bundles Wrapped in Prosciutto Brushed with Herb Oil
Crème Brulee with Berry Compote (I will save this for another post)
The recipe for the Beef Wellingtons is ridiculously long so I will just link to it. It’s a little time consuming and finicky, but oh man does it yield an amazing result that will not disappoint. Check it out here!
I will add that I bought a Boar’s Head brown mustard with horseradish thing to go with it and just added some Penzey’s Fines Herbs to help mellow it just a tad. It was the perfect bite to counter the richness of the meat and pastry.
Haricot Vert Bundles Wrapped in Prosciutto with Herb Oil (2 bundles per person)
3 8 oz bags of fresh haricot verts (the smaller French green beans work much better for this)
Prosciutto (verrrrrry thinly sliced)
1/4 cup chopped parsley
1/4 cup chopped chives
2 tbsp fresh basil paste
2 tsp fresh thyme (chopped)
1/4 cup olive oil
Salt & Pepper to taste
Chop the parsley, thyme and chives pretty finely. Put all in a bowl and add a pinch of salt and a couple grinds of black pepper. Be careful on the salt because the prosciutto is salty.
Slice the slices of prosciutto in half lengthwise.
Blanch the haricot verts and then plunge quickly into an ice bath to stop the cooking. You are going to roast them later, so they don’t need to cook long just get that bright green color.
Make sure the haricot verts are dried very well before starting.
Take about 10 haricot verts and wrap with a strip of prosciutto as many times as it will go around. Lay seam side down on a baking sheet.
Continue until you have made it through the all the haricot verts and prosciutto. I was able to get 2 strips per slice of prosciutto and made 12 bundles total.
Brush with the herb oil on all sides and roast in the oven at 350 for about 10 minutes. We like our veggies not mushy, so we cooked enough to get them to crisp tender and a little crisp on the prosciutto.