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Old 12-20-2009, 01:55 PM   #1
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Beef Wellington

I'm making Beef Wellington for my Christmas Dinner, and I'm breaking a cardinal rule by preparing something for guests that I've never fixed before - primarily because it's a little pricey to make.

From the recipes I've read through, there is a (for lack of a better word) "glaze" or "paste" layer between the tenderloin and the puff pastry. It's this paste that has me troubled. Some are spicy mustard-type, some are herbal/butter, some are a savory mix.

In your experience of either eating it or making it, what kind of "glaze" have you liked and, just basically, what was it?

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Old 12-20-2009, 02:43 PM   #2
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mushrooms, when cooked called duxelles. (Traditionally)
beef wellington recipe duxelle - Google Search
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Old 12-20-2009, 02:50 PM   #3
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One can also make individual ones, using a filet. We did that in cooking school last year.
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Old 12-20-2009, 04:12 PM   #4
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I'd go with a duxelle too.
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Old 12-20-2009, 04:23 PM   #5
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Quote:
Originally Posted by Wyogal View Post
mushrooms, when cooked called duxelles. (Traditionally)
beef wellington recipe duxelle - Google Search
the traditional is mushrooms, very finely chopped, and cooked down so no liquid remains. It is then applied as a poultice on the beef before the puff pastry is wrapped around the whole. Traditionally, there is also a layer of foie gras.
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Old 12-20-2009, 04:25 PM   #6
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umm, yes. duxelles.
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Old 12-20-2009, 06:43 PM   #7
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when I make a Wellington I use a mix of finely chopped and sauted mushrooms,parsley,marjoram,a small amount of shallots and several cloves of garlic. This year I'll make this paste,put it on the meat, then wrap and tie into place slices of thin sliced prosciutto then wrap it all in puff pastry.
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Old 12-20-2009, 08:08 PM   #8
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You could practice on a pork tenderloin. Much less expensive.
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Old 12-20-2009, 09:39 PM   #9
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I thank all of you for some very helpful information... all of it!
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Old 12-21-2009, 01:26 AM   #10
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Though I've cooked and added mushrooms in many different ways to many different dishes, I've never made a duxelle, or mushroom stuffing. I've always used the mushrooms to enhance other things, except in certain gravies and soups, where it was the star ingredient. I could go on-line and find a thousand duxelle recipes, I'm sure. But from reading this thread, I believe there are some here that already have tried and true recipes for this wonderful sounding stuffing. Care to share?

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