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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 |
12-05-2017, 06:45 AM | #8 |
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I did a standing rib once in a while during the eighties, just the roast with baked potatoes. Seriously, it wasn't my favorite way to serve beef, but it is maybe the ultimate dinner meal with, as said, robust and special vegetables, such as the sprouts and asparagus mentioned.
We have started roasting sprouts with lemon, vinegar, pepper,parsley and filberts for Christmas day. Just once I would like to serve a Christmas or thanksgiving with a menu of my own, not the same old crap. Green beans, mashed potatoes, packaged dinner rolls served cold. I will never bring prime rib in the house unless I break all of the crock pots first. |
12-05-2017, 06:49 AM | #9 |
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I did a standing rib roast a couple of months back. Turned out really nicely!!
That is another fall back option. Honestly, When I carved the roast and those who wanted medium rare and those who wanted Medium & Well each got their slice with a bone you would have thought I was a magician who conjured the food from the ether. I've come to the conclusion that at some point people were frightened from the kitchen and have just adopted that whatever Appleby's or Chilli's or or (Insert your most hated chain restaurant here) serves is what food is supposed to be like. Cooking takes effort, but it isn't difficult. (Most of the time and some practice required) I travel a lot so I've eaten enough bad restaurant food. (A place that says EAT is usually better than a place that promises Fine Dining) That said when I go out I spend good coin at a really good place. I never get steak out. I can do that at home. Usually duck or bison or alpaca or a fish my local stores can get. OK rant off.
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12-05-2017, 07:11 AM | #10 |
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I'm loving that take. I serve dry aged rib roast for Thanksgiving, Christmas, and Easter. Simple to do and always a family favorite (ask flipflop, he and Jan ate with us one Christmas).
It's always good to serve family favorites. Fewer leftovers for me to consume.
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Every time you think you've become too cynical, the world finds a way to teach you that the real problem is that you haven't become cynical enough Free speech is free speech is free speech. There is no qualifier. If you aren't outraged, you aren't paying attention. Never attribute malice to that what can be explained as stupidity. Unborn lives matter too. |
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