Topic profile page for Beef Wellington.
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Topic "Beef wellington" was discussed 0 times on 0 sites in last 3 months
Started 2 days, 16 hours ago (2009-12-23 07:35:00)
by kw
Heading to W'Burg for Christmas. The stepdaughter has her heart set on Beef Wellington. I've looked online and found a ton of recipes. Just wondering if anyone has a favorite or any tips for someone who's never made it before. Thanks.
Started 5 days, 10 hours ago (2009-12-20 13:55:00)
by Selkie
I'm making Beef Wellington for my Christmas Dinner, and I'm breaking a cardinal rule by preparing something for guests that I've never fixed before - primarily because it's a little pricey to make. From the recipes I've read through, there is a (for lack of a better word) "glaze" or "paste" layer between the tenderloin and the puff pastry. It's this paste that has me troubled. Some are spicy ...
Started 6 days, 9 hours ago (2009-12-19 14:28:00)
by Machine
Apologies, I would have put this in the dining and cooking section but apparently not much traffic there, and we are eating this tonight. Pre-prepared Beef Wellington from Bruno's, its pretty good (we had it last weekend), but with some acidity in whatever they used in the mushroom mix to coat the tenderloin before wrapping in pastry. Starting with belgian endive and raddichio salad (with evoo/...
Started 1 week ago (2009-12-19 00:10:00)
by dbcurrie
I'm almost convinced that I'm doing a beef wellington for Christmas dinner, but what potato would you suggest to go with? If I was doing any other roast, I'd do mashed so FIL could drown in gravy, but I'd like to do something else this time around.
Started 1 week, 2 days ago (2009-12-16 19:41:00)
by TexasKevin
I like reality cooking shows like Hell's Kitchen. One of the items they always seem to mess up there is the Wellington. Which inspired me to try to make my own version of it. First tip on this is to not use a huge cut of meat. Use a 4oz filet for each person. Get the pan really hot. I put a little olive oil on the top and ...
Started 1 week, 4 days ago (2009-12-14 15:31:00)
by Buellride
Hello...wondering if anyone has a good Beef Wellington recipe to share? I have seen the Gordon Ramsey version on YouTube and while it seems good I am interested in any other ideas that may be around. Also wondering if there are any sides that you all would recommend with the dinner? This will be a replacement meal for a traditional XMas dinner so I am thinking meat, vegetable, starch and ...
Started 4 weeks, 1 day ago (2009-11-26 12:17:00)
by Oatcake
Hi, Cooked Beef Wellington last Saturday. Considering doing it for New Year or a deconstructed version. So I thought if I shared my recipe for the Wellington, perhaps some people would post suggestions for deconstructing. This fed 2 (very full after) 1. Stuffing. Roast dozen chestnuts and allow to cool. Fairly finely chop the chestnuts, half an opnion, the leaves of 2 stalks of rosemary, and ...
Started 3 days, 7 hours ago (2009-12-22 17:15:00)
by Goodweed of the North
Quote: Originally Posted by Alix I remember that stuff. I haven't thought of it in years. Can you remember the brand name GW? I'll look for it if you can. I wish I could remember the name. I do remember that it came in a little, mushroom shaped plastic container though. I had it many years back (maybe ten, maybe 15). And Kades, you ...
Started 6 days, 6 hours ago (2009-12-19 18:07:00)
by JeSuisJuba
EEP! I was going to say baked stuffed. You could still pipe and fill, use the same seasonings as the others suggested above. Or keep them super clean and just whip with sour cream, a little scallion, horseradish, etc. Oh hey.. how about using smaller potatoes so everyone could have 2-3 twee ones on the plate with the others? That could be quite nice, three little posh potatoes, veg, slice ...
Started 6 days ago (2009-12-20 00:17:00)
by Machine
Opened the la lagune. Some mold and other material under the capsule, looked as if it had leaked at some point. Capsule was soft but not crumbly so tried to get it out with a two step opener, it worked but that cork sure was long. Have had the wine twice in the last year before this, the first example was quite good, so I ordered 6 more from a different store...but provenance was clearly not ...
Started 6 days, 4 hours ago (2009-12-19 20:16:00)
by Buellride
One more thing....would you recommend elevating the individual BWs while in the oven on a cooling rack or otherwise? Would that help brown the bottoms? Thanks again.
