Williamsburger
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Total Posts:
390
- Joined: 5/26/2005
- Location: Williamsburg, VA
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Recipe/Advice for Beef Wellington
Wed, 12/7/05 2:38 PM
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Did a search on the board and noticed several people have made this dish. I want to try it for Christmas dinner and wondered about recipes and advice to avoid pitfalls (overcooking, undercooking, etc). I am leaning toward using Emril Langasse's Recipe for individual beef wellingtons (would that make them beef slippers?).
Thanks
Cathy
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tonemonster2
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Total Posts:
187
- Joined: 5/21/2003
- Location: NORWALK, CT
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RE: Recipe/Advice for Beef Wellington
Wed, 12/7/05 4:26 PM
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Believe it not we have always found this dish fairly simple to make. Just make sure the filet, or tenderloin , is well trimmed. Duxelles are easy, and we use store bought pate and some Pillsbury dough to wrap it. Enjoy !
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porkbeaks
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Total Posts:
2111
- Joined: 5/6/2005
- Location: Hoschton/Braselton, GA
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RE: Recipe/Advice for Beef Wellington
Wed, 12/7/05 4:29 PM
( permalink)
quote:Originally posted by Williamsburger
Did a search on the board and noticed several people have made this dish. I want to try it for Christmas dinner and wondered about recipes and advice to avoid pitfalls (overcooking, undercooking, etc). I am leaning toward using Emril Langasse's Recipe for individual beef wellingtons (would that make them beef slippers?).
Thanks
Cathy
We've made Beef Wellington a few times (not the individual ones) and the results have always been very, very good. The only recipe we've ever used is Julia Child's from the "French Chef Cookbook". If you don't have the book, you ought to get it. JMHO, pb
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