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Old 12-03-2017, 01:24 PM   #1
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Join Date: Mar 2006
Location: Tampa, FL
Posts: 3,256
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?

"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
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