When I was a young whippersnapper I worked as busboy, carparker, bartender, waiter, and accountant at a nearby country club. Every major summer Sunday (Mother's Day, Father's Day, etc.) dinner was a buffet including carved prime rib. Without fail, one dinner special on the following Tuesday was Beef Andalusia. I don't know if that is a "defined" entree like beef Wellington. Beef Andalusia was a slice of prime rib; spread some mustard on one side, add a couple of tomato slices on that then a couple of cheese slices on top. Stick that under the broiler to heat and melt the cheese. Or maybe just put it in the steamer.
Last edited by MikeH
on Wed Dec 27, 2006 12:19 am, edited 1 time in total.