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08-27-2006, 09:49 PM
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#1
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Assistant Cook
Join Date: Aug 2006
Location: Ottawa, ON, Canada
Posts: 2
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Wellington...
Hi, I'm new to this site but I hope to become an active member of this community.
I'm planning on making Beef Wellington pretty soon, but I'm kind of reluctant to buy a large amount of beef tenderloin. Needless to say, it's pretty expensive.
I was wondering if I could use a replacement meat for it? A less costy part of the same animal, or maybe even pork?
Please don't flame me about this. I'm just a student.
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08-27-2006, 10:00 PM
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#2
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Executive Chef
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,557
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Quote:
Originally Posted by Morigan
Hi, I'm new to this site but I hope to become an active member of this community.
I'm planning on making Beef Wellington pretty soon, but I'm kind of reluctant to buy a large amount of beef tenderloin. Needless to say, it's pretty expensive.
I was wondering if I could use a replacement meat for it? A less costy part of the same animal, or maybe even pork?
Please don't flame me about this. I'm just a student. 
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Sirloin would work, and would be much cheaper than tenderloin. I'd tenderize it though before you sear it and stuff it in the puff pastry, just in case. You don't want to use a fatty piece of beef like a ribeye because the puff pastry may get overly soggy during cooking.
Pork would be very tricky because of the cooking time differential, and since you'd in effect be experimenting by using the pork, I would advise against it.
Another alternative would be salmon. Salmon Wellington actually comes out pretty good.
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08-28-2006, 08:18 AM
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#3
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Head Chef
Join Date: May 2006
Location: England
Posts: 2,039
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Oh, an all time favorite. I too have used a sirloin when its just family and we fancy the pastry. A well hung, well tenderised piece is a good "informal" alternative. It is not as superlative of course, but an excellent way to experiment with this wonderful meal on a budget.
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08-28-2006, 08:23 AM
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#4
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Executive Chef
Join Date: Jul 2006
Posts: 2,927
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I've seen it made with meatloaf....that's a great way to practice.
btw, Welcome to DC, Morigan!
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08-28-2006, 08:48 AM
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#5
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Master Chef
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
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Quote:
Another alternative would be salmon. Salmon Wellington actually comes out pretty good
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as much as I love salmon, and as much as I love foie gras, they don't sound like a very appetizing combination!
I've never used pork, but I know some chefs who have, and they thought the results were fine. Personally, for "practice," I'd go with the meatloaf...
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08-28-2006, 08:56 AM
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#6
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Sous Chef
Join Date: Mar 2006
Location: Straits of Juan de Fuca
Posts: 893
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I've made the Meatloaf Wellington and we all loved it - it's a fun take off!! ;)
Welcome to the forums and let us know if you try this.
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08-28-2006, 08:58 AM
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#7
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Sous Chef
Join Date: Jul 2006
Location: Scottish Borders of England
Posts: 516
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Yes Minced Beef Welly is on a lot of menus over here..
I personally LOVE pork wellington
and Uhh salmon wellington is nice but i minus the foie gras :)
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08-28-2006, 09:00 AM
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#8
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Master Chef
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
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There's another classic dish for salmon in puff pastry. Julia did it on one of her early '80's shows... Coulibiac... I think that is the name..
(I know, it sounds like a disease, but it really was delicious.)
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Wine is the food that completes the meal.
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08-28-2006, 09:35 PM
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#9
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Executive Chef
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,557
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Quote:
Originally Posted by ChefJune
as much as I love salmon, and as much as I love foie gras, they don't sound like a very appetizing combination!
I've never used pork, but I know some chefs who have, and they thought the results were fine. Personally, for "practice," I'd go with the meatloaf... 
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For the Salmon Wellington you wouldn't add the foie gras, just the mushroom duxelles. There's different versions. The best one that I made layered seared wild King salmon, spinach, mushroom duxelle, and a dungeness crab mousse in the puff pastry. I served it with a lobster and ginger beurre blanc.
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"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
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08-28-2006, 11:12 PM
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#10
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Assistant Cook
Join Date: Aug 2006
Location: Ottawa, ON, Canada
Posts: 2
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Thank you for those nice ideas!
Since a few members of my family don't really like red meat, I think I'm gonna do it with salmon, a bit like you described yours, Ironchef.
I'm going to tell you how it turned out after. ;)
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