This easy creamy gravy, spiked with Marsala wine, can be whisked together while the main event of your meal is cooking. Start by browning mushrooms in butter to give the gravy plenty of savory flavor. Add flour to thicken, simmer in Marsala wine and beef broth, and finish with heavy cream. Serve this versatile gravy with everything from meatloaf to beef Wellington.
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Beef Wellington. Even it’s name is a bit stuffy. As for haughty cuisine, I place it in the same class as oysters Rockefeller, beef bourguigon, Caesar salad, and baked Alaska. We also assume it’s a dish only that only the well-heeled and well-to-do can afford. I’ve seen it described as ritzy and swank, and my personal favorite descriptors have been highfalutin and fancy-schmancy. It’s basically a steak fillet covered with pate de foie gras, then wrapped in pastry and baked. The beef [tenderloin] is seared, then topped with either foie…
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