Sounds great. That 04 Arigiano must have been excellent at 10 years.
It really was, Tony. It was also my first successful attempt at Beef Wellington. Last night, I tried my "Poor Man's Beef Wellington" using ground beef tenderloin. We buy the whole tenderloin, trim it and cut it into steaks or roasts and make ground meat out of the remainder. I took about a pound of the ground meat, added sautéed onions and red bell pepper, an egg and some seasoning and formed this into a small loaf. I then browned it on all sides and rolled in in 8 sheets of phyllo dough, sprayed with olive oil and topped with chopped sage (the recipe called for thyme but I was out). I had spread the phyllo dough with a mixture of sautéed finely chopped mushroom, shallots, sherry and sage before rolling it up and roasting it at 400 F for 29 minutes. It was really nice. The recipe is from a book by Rocco DiSpirito and his "less than 350 calorie meals." I have lost about 20 pounds in the last 2 months following his recipes, which are delicious.
