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Beef Wellington Pipeline Cafe Style Horseradish Mashed Potatoes Sautéed Spinach White Chocolate Cherry Bread Pudding Plum Ginger Sauce

Beef Wellington Pipeline Cafe Style
From the Kitchen of: Chef Ryan Durham of Pipeline Cafe

4 6-8 oz. beef tenderloin (filet mingon)
1 sheet of puff pastry, cut into 4 pieces
1/2 c. blue cheese
1/2 c. heavy cream (half & half can be substituted)
2 Tbs. olive oil

Cut puff pastry into desired shape (about the size of the filet). Place on greased or non stick baking pan, with a fork puncture several times (this aides even rising). Brush on light coat of olive oil and bake at 425 degrees for 7-10 minutes until golden. Remove from oven, allow to cool. Use remainder of olive oil to brush tenderloins/ Salt & pepper to taste. Grill to desired temperature. In heavy bottom pot on low heat bring cream to a boil. Remove cream from heat and stir in cheese until combined. Pour cheese mixture over each filet and top with puff pastry. Serve with Sautéed Spinach and Horseradish Mashed Potatoes (recipes below)

Horseradish Mashed Potatoes
From the Kitchen of: Chef Ryan Durham of Pipeline Cafe

2 lb. red potatoes
1 c. cream
4 Tbs. butter
2 Tbs. prepared horseradish
1/4 c. roasted garlic
salt & pepper

Bring potatoes and 1 to 2 gallons of salted water to a boil. Reduce heat and cook until potatoes are tender. Drain off remaining water and place potatoes in large mixing bowl. With a large fork or potato masher, roughly mash potatoes (do not over mash). Stir in butter, horseradish and garlic. Add cream, 1/4 cup at a time until creamy (amount of cream depends on how moist or dry the potatoes are after cooking. Extra cream may be required). Salt & pepper to taste.

Sautéed Spinach
From the Kitchen of: Chef Ryan Durham of Pipeline Cafe

1 lb. spinach leaves, cleaned
2 Tbs. olive oil
3 cloves garlic, thinly sliced
salt & pepper

In sautéed pan, heat oil until just before smoking point. Reduce heat, add sliced garlic and stir (do not burn). When garlic becomes light brown, add spinach (if spinach does not all fit in pan, add a little at a time, spinach will wilt down as it cooks). Toss lightly for about 1 minute. Add salt & pepper to taste.

White Chocolate Cherry Bread Pudding
From the Kitchen of: Chef Ryan Durham of Pipeline Cafe

6 eggs
4 egg yolks
1 c. + 2 Tbs. sugar
1/2 c. vanilla rum
3 1/2 c. half & half
5 c. cubed Great Harvest White Bread
1/4 c. dried cherries, diced
1/2 c. white chocolate chips

Place half & half and rum in pot. Heat mixture on medium heat until just before boiling. Remove from heat. In mixing bowl combine eggs with one cup of sugar until thoroughly combined. Slowly add half & half mixture until incorporated. Mix bread, cherries and chocolate chips. Grease cups and add remaining sugar to bottom of cups. Fill cups 3/4 full or bread mixture. Add 1/2 of milk mixture to bread mixture and allow to soak for 10 minutes. Cover with the rest of egg mixture. Bake at 300 degrees for 30-45 minutes until set and firm to the touch. Allow to sit for 10 to 15 minutes before unmolding and serve with whip cream and plum ginger sauce (recipe below).

1 lb. ripe plums
1/2 c. sugar
4 pc. whole clove
1 tsp. ginger root
pinch of salt
2 c. pear or white grape juice
1 Tbs. cornstarch

Place all ingredients in pot. Reserve 1/4 c. of juice. Bring to a boil then reduce heat and simmer until plums are soft. Remove seed from plums. Puree until smooth. Strain back into pot to remove any large pieces. Bring puree back to boiling. Mix cornstarch and reserved juice. Add to boiling mixture. Cook until thick. Serve with White Chocolate Cherry Bread Pudding.