South Pole’s Beef Wellington
A recipe that is served at the Amundsen-Scott South Pole Station every Christmas. This dish features seared seasoned beef tenderloin, paired with creamy buttered mushrooms, that is cooked in garlic and red wine, and then blended into a beautiful paste, which is then bathed in dijon mustard, and wrapped together in a fluffy filo pastry. This dish is served with a velvety potato and parsnip mash.
This recipe contains a pantry item (red wine), which is not supplied by 7C2U due to alcohol laws.
From $19.95 – $112.95
- Ingredients
Beef tenderloin, mushrooms, puff pastry dough, pork liver paté, Dijon mustard, egg, black pepper, potatoes, parsnips, onions, garlic cloves, salt, butter, thickened cream, white pepper, 7C2U special herbs and spices.
