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Old 08-15-2014, 10:03 AM   #1
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Default Beef Wellingtons

We did Beef Wellingtons for the first time

http://onenine3bbq.blogspot.com/2014...llingtons.html
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Old 08-15-2014, 10:14 AM   #2
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Default Re: Beef Wellingtons

Looks good....

Do you think that the beef would have been closer to medium rare if you did not cook it ahead of time or cooked it less? I have always wanted to try one after watching hell's kitchen. I know that they can be finnicky due to the pastry cooking. Great Post!
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Old 08-15-2014, 10:18 AM   #3
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Default Re: Beef Wellingtons

Congrats on being adventurous! I only tried to make this once man year sago and failed miserably. A fillet is simply a sliced tenderloin so you were good to go with that. I have never seen a recipe using that particular beef coating before. Interesting. Classically the tenderloin was coated with a liver pate. That is how I have always had it served in restaurants. SC's own Tyler Florence has a recipe using mushroom duxelles instead of pate. I would like to try this sometime. http://www.foodnetwork.com/recipes/t...-recipe2.html#!
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Old 08-15-2014, 10:24 AM   #4
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Default Re: Beef Wellingtons

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Originally Posted by ShutTheSuccop View Post
Looks good....

Do you think that the beef would have been closer to medium rare if you did not cook it ahead of time or cooked it less? I have always wanted to try one after watching hell's kitchen. I know that they can be finnicky due to the pastry cooking. Great Post!
I think it would have been closer to med rare-med if the pastry was a little thinner or was thawed more. We had to cook it a little longer than the recipe recommends.

It could have been part of the searing too. That was just something the recipe said to do.
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Old 08-16-2014, 12:05 AM   #5
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Default Re: Beef Wellingtons

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Originally Posted by The Yancey View Post
Congrats on being adventurous! I only tried to make this once man year sago and failed miserably. A fillet is simply a sliced tenderloin so you were good to go with that. I have never seen a recipe using that particular beef coating before. Interesting. Classically the tenderloin was coated with a liver pate. That is how I have always had it served in restaurants. SC's own Tyler Florence has a recipe using mushroom duxelles instead of pate. I would like to try this sometime. http://www.foodnetwork.com/recipes/t...-recipe2.html#!
Huh... Didn't know he was from SC. Still don't like him.
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Old 08-16-2014, 09:02 AM   #6
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Default Re: Beef Wellingtons

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Originally Posted by cack View Post
We did Beef Wellingtons for the first time

http://onenine3bbq.blogspot.com/2014...llingtons.html
Do you have a link to the recipe for cooking times? Looks delicious like something I would want to try to learn.
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Old 08-16-2014, 10:11 AM   #7
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Default Re: Beef Wellingtons

Combine both a duxelle and pate - with pate on the bottom and sides and a well drained duxelle on top. Yes thin out the pastry- especially with a heavy sear/ browning. Normally it was made with a whole tenderloin and sliced, harder to do with individual portions but use the thicker head of the tenderloin if you can.
also great is a Salmon version - spinach, shallot and pernod instead of duxelle, thick piece of salmon and a lightened bernaise. A Montrachet and you're off to the races
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Old 08-16-2014, 10:21 AM   #8
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Default Re: Beef Wellingtons

Quote:
Originally Posted by Nassau Gamecock View Post
Combine both a duxelle and pate - with pate on the bottom and sides and a well drained duxelle on top. Yes thin out the pastry- especially with a heavy sear/ browning. Normally it was made with a whole tenderloin and sliced, harder to do with individual portions but use the thicker head of the tenderloin if you can.
also great is a Salmon version - spinach, shallot and pernod instead of duxelle, thick piece of salmon and a lightened bernaise. A Montrachet and you're off to the races
Another wine aficionado...you and I would get along just fine.
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Old 08-16-2014, 12:24 PM   #9
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Default Re: Beef Wellingtons

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Another wine aficionado...you and I would get along just fine.
'Specially if you're buying!
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Old 08-16-2014, 01:48 PM   #10
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Default Re: Beef Wellingtons

Definitely not a bottle for Cheap Wine Wednesday!
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