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Beef Wellington

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Poll Question: Have you eaten it?
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4 [50.00%]
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Icarium View Drop Down
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    Posted: July 10 2013 at 03:43
I have cravings for it all the time after watching Kitchen programs. I bet they are expensive in most places.

I got to have it sometime.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Blacksword Quote  Post ReplyReply Direct Link To This Post Posted: July 10 2013 at 04:23
Yes, a few times. Never in a restaurant though. It's been a long time. I seem to remember quite liking it, but I was probably in my early teens. I'd probably appreciate it more now.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Man With Hat Quote  Post ReplyReply Direct Link To This Post Posted: July 10 2013 at 12:32
No. But I would like to try it.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Dean Quote  Post ReplyReply Direct Link To This Post Posted: July 10 2013 at 13:30
Curiously I cooked one last weekend - the first time in years - and only because our local supermarket was selling fillet steak for half-price.
 
It's difficult to make well because the timings of the various stages are critical to having each element perfectly cooked. Because you must use a big piece of fillet steak it is expensive to make and you can't cut-corners on any of the other ingredients either - good flavoursome (wild) mushrooms for the duxcelles and a quality pâté are essential. I've never bothered with wrapping everything in a crepe before encasing it in pastry - if you pre-cook the steak to blue and make sure the duxcelles is dry enough to soak up any remaining meat juices then the pastry doesn't go soggy. I've seen some recipes wrap the meat in parma ham, but that's an unnecessary addition IMO - ham and beef are not good companions and the pâté is going to overpower any smokey flavour coming from the ham anyway.
 
I like serving it with a thick mushroom sauce made with cream and a little red wine and a cucumber sauce made with crème fraîche and mint (that's not traditional and is more an accompaniment for Salmon en Croute, but it goes surprisingly well with Beef Wellington).
 
The best part of the meal for me is sneaking back into the kitchen to polish off the pastry ends that were too untidy to serve on the plate to your guests. Chef's treats Approve
 
 
I've never ordered it in a restaurant because I've never seen it on the menu (I'm not sure there are that many restaurants that could do the dish justice to be honest).
 
 


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Post Options Post Options   Thanks (0) Thanks(0)   Quote Icarium Quote  Post ReplyReply Direct Link To This Post Posted: July 10 2013 at 13:52
^ that made me hungry
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Epignosis Quote  Post ReplyReply Direct Link To This Post Posted: July 10 2013 at 14:02
I've made it twice.  The first time was so disastrous I could have cried.  The second time was still nothing to scream about, but it was passably delicious.

And I have to share the end pieces with the wife.  Unhappy
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Post Options Post Options   Thanks (0) Thanks(0)   Quote FusionKing Quote  Post ReplyReply Direct Link To This Post Posted: July 10 2013 at 16:20
 I don't remember ever trying it. But I probably have at some bar and resturaunt at some point as a kid with my folks. I'll tell you what is good though...Steak Diane. Tongue
"Man is nothing else but that which he makes of himself" - Sartre
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