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Old 07-18-2007, 07:21 AM   #1
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ISO help making beef wellington

There is numerous recipes for this dish and i was wondering what the experts of this forum would do to make this dish the tastiest that it can be .

Thank you

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Old 07-18-2007, 08:44 AM   #2
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I'm not one of the 'experts' around here, but most I think would say they use their favorite recipe to make it the tastiest it can be... that probably sounds flip, but really don't mean it to be. Maybe I don't understand the question...

I think a lot of us have posted recipes for Beef Wellington, so maybe you ought to try a few and see which is your favorite.
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Old 07-18-2007, 09:54 AM   #3
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Hi nick. I'm no expert, but these appeal to me (particularly the first recipe):

Individual Beef Wellingtons with Mushroom, Spinach & Blue Cheese Filling - Fine Cooking


Individual Beef Croustades with Boursin & Mushrooms - Fine Cooking

(I don't think I want to know the calorie/fat count though. )
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Old 07-18-2007, 10:46 AM   #4
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Quote:
Originally Posted by cjs
I'm not one of the 'experts' around here, but most I think would say they use their favorite recipe to make it the tastiest it can be... ....
Well, if you're not one of the 'experts' around here, then there probably aren't ANY!

FWIW... this lady is a Certified Culinarian!
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Old 07-18-2007, 12:23 PM   #5
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Here's the RECIPE

AND

Here's a
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Old 07-18-2007, 12:37 PM   #6
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I'm pretty sure the 'Classic' recipe has foie gras.

I've had it...never made it. Maybe someone who has made this can give Nick a couple tips so he doesn't ruin an expensive cut of meat?
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Old 07-18-2007, 01:04 PM   #7
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Beef Wellington help?
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Old 11-10-2007, 09:46 AM   #8
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Quote:
Originally Posted by Caine View Post
Here's the RECIPE

AND

Here's a
it says this is a private video? id like to watch this demonstration anyone able to see it?
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Old 11-10-2007, 03:44 PM   #9
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I have made it once and found that the beef was too rare for my liking. Not sure how to solve that problem. Any ideas? Anyone?
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Old 11-10-2007, 08:57 PM   #10
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This is a very easy, although perhaps not that authentic, version of beef wellington in a step-by-step video. It also tells you to about cooking times for rare, medium-rare and medium.
Beef Wellington by VideoJug

Personally I would have used the more traditional liver pate rather than the minced chicken. And yes, foie gras is even more traditional.
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