Beef Wellington

Coconut Cream Pie: Combine the half and half and coconut milk. Place the coconut/half and half mixture into a medium size heavy metal saucepan. Place the beaten egg yolks, sugar, salt. and cornstarch into the pan as well. Whisk to combine. Place on low heat and slowly whisk. Keep whisking; this is the part that needs just a little patience. It can take up to 15 minutes for the ingredients to thicken. DO NOT turn the heat up to speed up the process. As you whisk you will start to feel a slight resistance to the whisk as you make your way around the pot. The pudding is starting to thicken. Don't walk away from the pot; when it starts to thicken it will happen all at once.

Keep whisking until the pudding starts to boil: it will release thick bubbles that will come to the top like a little volcano. It has to reach this stage for it to set up properly. Once it starts to boil, whisk a little faster for a minute. Take the pudding off the heat and add the vanilla, butter and coconut. Mix to combine.

Pour the pudding into the pie crust while it's hot. Place a piece of plastic wrap on top of the pudding, pressing down on the surface of the pudding slightly so the plastic wrap sticks to it to prevent a film from forming on the pudding when it cools. Refrigerate pie for about 4 hours. Top with whipped cream or Cool Whip. Garish with shredded coconut.

Heat oil in a large skillet over medium-high heat. Season the beef with salt and pepper, then sear on all sides until browned to lock in juices. Remove from the skillet and set aside to cool slightly.

Add butter and mushrooms to the skillet; cook and stir over medium heat until mushrooms are tender. Add in the cream and bring to a simmer until it reduces to a thickened consistency. Then set aside to cool.

Preheat the oven to 400°F (200°C). Lay puff pastry out on a clean surface. (You can roll it out a little thinner if you need more surface area).

Place the tenderloin onto the puff pastry. Spoon the mushroom mixture all over the beef. Wrap the puff pastry over the beef and tuck everything in so that its completely wrapped up. Place Wellington onto a baking sheet, and brush the top with beaten egg.

Bake to desired temperature using a thermometer. See below.

Add the wine to a saucepan over medium heat. Bring to a simmer, reduce by ⅔. Add in the beef broth and thyme. Continue to simmer. Mix the cornstarch with water until dissolved. Add the mixture in small increments until the sauce thickens to a creamy consistency. Then remove from the heat and stir in the butter until combined. Then set aside. Season with salt and pepper to taste.

Mashed Potatoes: Boil potatoes until tender. Mash until smooth and mix with butter and cream. Season with salt and black pepper.

For dressing, in a blender, combine vinegar, pear halves and salt; cover and process until smooth. While processing, gradually add oil in a steady stream.

In a salad bowl, combine the greens, sliced pears, tomato, walnuts and cheese. Drizzle with desired amount of dressing; toss to coat. Serve with pepper if desired.

Slice the beef into ½ inch thick slices.