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12-03-2017, 12:24 PM | #1 |
Club Member
Join Date: Mar 2006
Location: Tampa, FL
Posts: 3,257
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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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