​Recently I was selected as a brand ambassador for Alexian Pâté and Specialty Meats. I love their pâté for their assortment of preparation (coarse cuts, creamy and spreadable, vegetable and vegan varieties), quality and flavors. Whether part of a charcuterie platter or on their own, its entertaining made easy.
 
One of the pâtés I received was Wild Forest Mushroom Pâté. I thought this might be an easier way to prepare Beef Wellington than make my own duxelles. With that in mind, I scoured the web for a traditional Beef Wellington recipe. Two recipes that piqued my interest were by Melissa Clark of The New York Times and Tyler Florence of the Food Network.  I decided to follow Ms. Clark’s recipe albeit they were similar in preparation. I am going to list all the ingredients you’ll need If you are going to prepare the mushroom duxelles. For the recipe you’ll need, tied center-cut beef tenderloin, pancetta or bacon, unsalted butter, assorted mushrooms (mix of cremini, white, shiitake, chanterelles or oyster), a shallot, extra-virgin olive oil, fresh garlic, fresh thyme, dry sherry or dry vermouth, kosher salt, freshly ground black pepper, Dijon mustard, thinly sliced prosciutto, an egg and a 16-ounce package of puff pastry.

I recently saw a delicious dessert in The New York Times for an easy to make Lemon Cheesecake Tart by Yossy Arefi. I thought this would be a lovely dessert for Easter. You’ll need a pan with a removable bottom, I used a fluted tart pan. For the recipe you need flour, sugar, fine salt, lemon zest and juice, unsalted butter, cream cheese and eggs. ​