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12-03-2017, 12:24 PM | #1 |
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Beef Wellington
Question here.
I've decided to make Beef Wellington for a pre-Christmas Dinner. I've heard good things about substituting Prosciutto for the Pate'. (For a number of reasons I think this might be a good idea. Not for me) Anyway - your thoughts?? Also, any experiences with making Beef Wellington? I have ordered a whole beef tenderloin and am actually thinking of cutting off a portion to make steaks for 1 person that might be allergic to the seeds in the mustard. Any pastry tricks I should be aware of?? Also planning to do double / twice baked potatoes. Other side recommendations? Thx.
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12-03-2017, 01:17 PM | #2 |
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for a side I would think you'd want something with some acidity in the sauce... maybe Brussels Sprouts roasted with bacon and tossed with sherry vinegar
I have not done beef Wellington, so no help can I give, good luck!
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12-03-2017, 01:25 PM | #3 |
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I've never done one and I think that I've eaten it only once or twice in fifty years. It isn't an easy dish, so I'd stick to the traditional recipe. Asparagus with hollandaise would go well with it for the same reason Jeff outlined. Hollandaise has a definite lemon twang to it that will brighten anything you serve with it. Invest in some top shelf bread and some Irish butter (like Kerrygold) for another side. European butter isn't better than domestic, but it has a much higher butter fat level. Almost like another product altogether.
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12-03-2017, 05:23 PM | #4 |
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plan on doing a test run...
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"Success is not final, failure is not fatal: it is the courage to continue that counts." - Sir Winston Churchill "A sick thought can devour the body's flesh more than fever or consumption." - Guy de Maupassant |
12-04-2017, 07:08 AM | #5 |
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My plan for this coming weekend.
My fallback is just a beef tenderloin cut into 1/2 inch sections so that people can have as much or little as they like. Rare / Medium Rare/ Medium / Well done ends. Thanks guys.
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"Those who rarely, if ever, think very far into the past or ahead into the future by more than a few months - tend to be the most rigid and rule-anchored, struggling with change of any kind." Dr. Robert K Cooper |
12-04-2017, 12:55 PM | #6 |
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Honestly, I have only done beef tenderloin once , do medallions on grill , it's easier and really good...
And , I have requests for medallions for Christmas, I said , someone buys , I cook , 3 people said no problem , so ... Go that route sir Dan |
12-04-2017, 04:06 PM | #7 |
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ever consider a standing rib roast?
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"Success is not final, failure is not fatal: it is the courage to continue that counts." - Sir Winston Churchill "A sick thought can devour the body's flesh more than fever or consumption." - Guy de Maupassant |
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