Originally Posted by MV Owner
I have just said hello in the introductions forum and would appreciate help with the following question.
I am due to cook a beef wellington in a month or two and wish to make a real splash of a meal. As part of my preparation I am in the process of selecting some fillet beef.
I would appreciate thoughts on what is considered the best 'breed' of beef for beef wellington. I know that beef fillet isn't the most flavoursome beef but have I been advised that Aberdeen Angus and Hereford beef are both worth considering.
I would be appreciative of any thoughts.
English cook speaking (although I'm from "oop north" where all the good nosh comes from
Your best bet would be to go to a really good independent butcher (not a supermarket meat counter - you need a specialist who knows from whence s/he speaks). Get some recommendations from people who use independent butchers.
Be aware that cheap isn't cheap, if you get my meaning. The fillet will cost you serious money so you need to go to the right source to be sure you aren't wasting your hard earned cash.
Also, Don't waste your time on making the pastry. Even Jamie Oliver and other cooks admit to using the bought stuff. I've used the "Jusroll" ready rolled butter version with some considerable success. Life's too short to faff about with puff pastry