FESTIVE HOLIDAY ENTERTAINING

Made easy with Essendorfer Genussschmelzerei’s Luciano Fabioso

  BEEF WELLINGTON  is a perfect choice for a special holiday dinner that you can make in advance to take the stress out of your holiday entertaining. And, to make your preparations even easier… we have the perfect product, LUCIANO FABIOSO, our pesto made with sun-dried tomatoes and Italian Black Truffles to use in place of the DUXELLES or LIVER PATE that is sandwiched between the filet and the puff pastry!    3 lbs filet of beef, trimmed (or a whole one, and trim the ends and use for steak, stroganoff or mini beef wellingtons)  Salt & Fresh Ground Pepper  1 Tbsp olive oil  1 jar (more or less to cover) Essendorfer Genussschmelzerei Luciano Fabioso Pesto  1 package of frozen puff pastry, thawed  2 eggs, beaten  Season filet generously with salt and pepper. In a large sauté pan, heat olive oil and sear filet a few minutes on each side until browned. Let cool in refrigerator. Meanwhile, roll out pastry on a lightly floured surface and spread the Luciano Fabioso Pesto onto the middle of the pastry dough, and encase the filet in pesto and wrap in the pastry, using a little water to seal the edges. Any leftover dough can be used to decorate, cutting oval shapes for leaves or strips for crisscrossed pattern. Brush with the beaten egg to give your pastry a nice shiny golden brown finish when it bakes. Refrigerate for 20 minutes, several hours or even the next day and bake before serving in a preheated 400’ oven for about 35-40 minutes or until your meat thermometer reads 125’ for medium rare. LET IT REST 10 MINUTES BEFORE CUTTING OR THE JUICES WILL OOZE OUT. Serve with a Demi Glace sauce.

BEEF WELLINGTON is a perfect choice for a special holiday dinner that you can make in advance to take the stress out of your holiday entertaining. And, to make your preparations even easier… we have the perfect product, LUCIANO FABIOSO, our pesto made with sun-dried tomatoes and Italian Black Truffles to use in place of the DUXELLES or LIVER PATE that is sandwiched between the filet and the puff pastry!

3 lbs filet of beef, trimmed (or a whole one, and trim the ends and use for steak, stroganoff or mini beef wellingtons)

Salt & Fresh Ground Pepper

1 Tbsp olive oil

1 jar (more or less to cover) Essendorfer Genussschmelzerei Luciano Fabioso Pesto

1 package of frozen puff pastry, thawed

2 eggs, beaten

Season filet generously with salt and pepper. In a large sauté pan, heat olive oil and sear filet a few minutes on each side until browned. Let cool in refrigerator. Meanwhile, roll out pastry on a lightly floured surface and spread the Luciano Fabioso Pesto onto the middle of the pastry dough, and encase the filet in pesto and wrap in the pastry, using a little water to seal the edges. Any leftover dough can be used to decorate, cutting oval shapes for leaves or strips for crisscrossed pattern. Brush with the beaten egg to give your pastry a nice shiny golden brown finish when it bakes. Refrigerate for 20 minutes, several hours or even the next day and bake before serving in a preheated 400’ oven for about 35-40 minutes or until your meat thermometer reads 125’ for medium rare. LET IT REST 10 MINUTES BEFORE CUTTING OR THE JUICES WILL OOZE OUT. Serve with a Demi Glace sauce.

Excite your PALATE

WITH THE FLAVORS OF essendorfer

  Chango Mango Chicken  - Grilled Chicken Breasts with Coconut Milk and Essendorfer's  Chango Mango  Sauce   Oase Namib Chicken  - Grilled Chicken Breasts with Coconut Milk and Essendorfer's  Oase Namib  Pesto

Chango Mango Chicken - Grilled Chicken Breasts with Coconut Milk and Essendorfer's Chango Mango Sauce

Oase Namib Chicken - Grilled Chicken Breasts with Coconut Milk and Essendorfer's Oase Namib Pesto

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Exotic Garlic Pesto and Bread Spread

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Essendorfer's Exotic Garlic Pesto & Bread Spread is the perfect marriage with a slice of crusty French baguette.  Made from wild garlic, it is not as pungent as regular garlic but has more healing properties like anti-inflammatory, antifungal, antioxidant and aids in digestion and reduces blood pressure.  Try it as a shrimp dip or saute your shrimp or veggies and pasta in this for a quick and delicious meal.  It is a wonderful substitute for garlic butter on meat or create a special savory salad and mix it with your favorite ingredients as a dressing.  For more ideas on how to use these incredible sauces and pestos, check our page on recipes and ideas and follow us on Facebook @Essenco for updates. 


Raspberry Toni

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Raspberry Toni: A fruit reduction made of raspberries picked at the peak of the season, and without seeds that stick between your teeth!   Impress your guests by pumping up your Prosecco with this fruity secret ingredient, or add it to your cheese platter as an accompaniment to harmonize the flavors of cheese with sweet fruit.  For a memorable ending, drizzle over your dessert, or serve with cookies or ice cream.  Follow us on facebook @Essenco for live demo updates and give Essendorfer a try.


"538" steak and dipping sauce

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Essendorfer's "538" steak and dipping sauce is a one-of-a-kind, U.S. born sauce that was inspired from Mr. Essendorfer's culinary adventures in Florida.   This steak sauce will reveal its extraordinary flavors perfectly with a nicely grilled, juicy steak or give your veggies a wake up call!   Keep an eye out for more information and follow us on facebook @Essenco for live demo updates to give Essendorfer a try.