I’ve felt a bit burnt out with my blog writing lately, though I can’t figure out if it’s because I’ve read through most of the books I really wanted to, or just haven’t felt the yen to cook. It’s a combination of both, but I think the New Year and wintertime is so gray and depressing that it saps the energy out of me. Also, sometimes the thought of making the same old dishes is boring.
So when my friend Corey recommended Behind Closed Doors, my initial reaction was “meh.” It’s not that it didn’t sound good, it’s just that this genre of book is not usually my first choice. Along the same lines of The Girl on The Train (which is one my earliest blog posts), Gone Girl, and the ilk – you know, those psychological thrillers that follow a fairly familiar trajectory of a unreliable female narrator who finds herself in a very twisted peril – this book was actually very intense. Just goes to show, never judge a book by its genre.
I actually read this book in three hours because it hooked me with the first paragraph and didn’t let me go. Starting with a dinner party given by Jack and Grace, the two main characters, it introduces what looks like the ideal, perfect marriage. Jack is wealthy, successful, handsome and charming. Grace is gorgeous, beautifully dressed, maintains a flawless home and figure, and can cook like a dream. So of course you know that there is some seriously fucked-up stuff going on under the surface.
Anytime I look at a person, a couple, a family and they come across as ‘perfect,” I automatically go on red alert. There is no such thing as perfection, so when someone posits that their life, their home, their job, their marriage, their family dynamic has little or no flaws, floats on calm seas, and in particular, when their social media shows nothing but perfection, you can bet money that there is a lot of chaos, drama, trauma and negativity under the surface.
You find out pretty quickly just how evil Jack is, and he is a truly nasty son of a bitch, though his character isn’t really well developed because you don’t get a huge amount of background about why he turned out to be such a bastard. I wish there had been more back story for him, because like all villains, he’s a lot more entertaining. Grace is more developed, and you definitely come to understand just how insinuating Jack’s manipulations are, when you realize exactly why he has targeted her and how he goes about breaking her psychologically. TRIGGER WARNING: there is a scene of animal death, where Jack kills Grace’s dog when they arrive home after their honeymoon. If you’re like me and cannot in any way read about animal violence, be warned. I had to skip over it. It doesn’t detract from the story, and in this case, it truly showcased what a horrendous prick Jack is, so it’s not gratuitous like some books can be when they unnecessarily have scenes of torture, gore, rape and horrendous death of characters, which I absolutely hate.
She waits until Jack has carved the beef Wellington and served it with a gratin of potatoes, and carrots lightly glazed with honey. There are also tiny sugar peas, which I plunged into boiling water just before taking the beef from the oven. Diane marvels that I’ve managed to get everything ready at the same time, and admits that she always chooses a main course like curry, which can be prepared earlier and heated through at the last minute. I’d like to tell her that I’d much rather do as she does, that painstaking calculations and sleepless nights are the currency I pay to serve such a perfect dinner. But the alternative – serving anything that isn’t perfect – isn’t an option.
One of the many ways that Jack has come to control Grace – and by which she has subtly gained back some small control herself – is in his exactitude and precision for all things, particularly cooking. Beef Wellington with duxelles. I’d never made Beef Wellington before and thought it sounded like an exciting challenge, so here we go! Note: I used a center cut of beef tenderloin, which is quite pricey, though I think it’s worth it to splurge once in awhile.
2 pints white button mushrooms
1 large shallot
7 cloves of garlic
4 tablespoons fresh thyme leaves
1 tablespoon dried tarragon
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon sea salt
1 two-pound center cut beef tenderloin
Olive oil, sea salt, and pepper
8-10 slices prosciutto
2-3 tablespoons Dijon mustard
1 pound puff pastry
Flour for rolling out the pastry
1 egg, beaten with a bit of water and sea salt
In a food chopper or processor, pulse together the mushrooms, shallot, garlic, thyme, and tarragon, until finely minced.
Melt the butter and olive oil in a pan, add the chopped mushroom mixture, and saute with a sprinkle of sea salt for 10-12 minutes, until most of the moisture has evaporated. Set aside to cool.
On some plastic wrap, lay out the prosciutto, overlapping so you have a large sheet, then spread a thin layer of the cooled mushroom mixture onto the prosciutto.
Drizzle the meat with olive oil, sea salt and pepper, and sear it in a cast-iron pan on high for about 2 minutes per side, on all four sides.
Remove from heat and allow to cool for about 10 minutes. then smear the Dijon mustard on all sides of the meat.
Place the meat on top of the mushrooms, cover tightly with the prosciutto strips, seal over the plastic, and refrigerate for at least 1-2 hours.
Pre-heat the oven to 425F and sprinkle flour on a flat surface. Roll out the puff pastry long enough so that it will completely cover the meat.
Remove the meat from the refrigerator, cut off the plastic, and lay it in the center of the pastry. Fold over the pastry tightly until the meat is completely covered.
Brush the pastry with the beaten egg and sprinkle over a bit more salt. Place seam-side down on a flat baking tray, cut some slits in the pastry, and bake 45 minutes, or until the internal meat temperature is 120F.
Remove from the oven and let rest for about 15 minutes before slicing with a serrated-edge knife and serving.
I served mine with roasted red creamer potatoes and roasted radishes in a garlic-herb coating.
The cut of meat is incredibly tender, so tender in fact, that we were able to cut it with a fork. Sooooooooo delicious and decadent, a real treat for the tastebuds.