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Old 12-17-2007, 09:17 AM   #1
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Beef Wellington dinner w/ Pictures

made beef wellington last night, my first attempt and i was pretty pleased with the results... i must say though, it was certainly a challenge to keep that sucker from being a water logged mess... anyhow, here is how it turned out, i was going for a brittish isles/irish/english typed theme.
Appetizer - Barley Stuffed Mushrooms w/ Wild Rice



Soup Course - Potato & Leek Soup



Meat course - Beef Wellington



Beer - Killian's Irish Red



Dessert Course - Bailey's Chocolate Moose Torte



One of my favorite dessert's to make... quick and easy and always goes over well. Some thick mint chocolate moose, a cookie crust (made from stelladorro vanilla fingers) and a spoon of hot mint chocolate on the side.




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Old 12-17-2007, 10:18 AM   #2
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That looks like a delicious meal, jj. How did the shrooms taste?
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Old 12-17-2007, 10:20 AM   #3
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That looks like a delicious meal, jj. How did the shrooms taste?
thanks....

Mushrooms came out great, although i love anything with barley involved so im a bit biased ... but yeah they were pretty good. I was happy with the way everything came out, After reading alot of recipies i was scared my wellington would be a sloppy gooey mess, but it worked out well.
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Old 12-17-2007, 10:49 AM   #4
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Terrific!! I haven't tackled the Wellington yet.. hmm.... maybe after the holidays for a little treat for myself..
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Old 12-17-2007, 11:08 AM   #5
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Terrific!! I haven't tackled the Wellington yet.. hmm.... maybe after the holidays for a little treat for myself..
if you haven't tried it i would definetly recommend giving it a whirl, especially if you are a meat and potatoes guy like myself. It has become an instant favorite for me.
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Old 12-17-2007, 12:41 PM   #6
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All I can say is; WOW! You have raised the bar a bit. Now I'm just going to have to make Beef Wellington as one of my "Challenge" dinners.

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Old 12-17-2007, 12:45 PM   #7
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Your wellington is cooked perfectly! I always overcook mine waiting for the pastry to brown. I haven't had potato soup in a long time, I'll have put it on the list to make next week.
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Old 12-17-2007, 12:49 PM   #8
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Great pictures, JJ! Is the mushroom recipe from this site?
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Old 12-17-2007, 01:18 PM   #9
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Wow, your selections and presentations look wonderful! Excellent job, jersey!

Lee
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Old 12-17-2007, 02:19 PM   #10
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Wow, did you do this for a special occasion? I don't think I've ever fixed a 4 course meal like that before, usually I just do a salad, entree and vegetable. The beef looks perfectly cooked to me. I'll have to give this a try at some time.
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Old 12-17-2007, 02:36 PM   #11
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Nice, nice, very nice. Next time just give me the meat. Forget everything else.
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Old 12-17-2007, 04:17 PM   #12
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Joisey, good to see you back. Very Nice! The potato Leek Soup is right up my alley. Gotta make some Vichyssoise soon. The dessert looks fab. Can you share your recipe? TIA.

Thought I'd share a link for another wellington - not that you need to change a thing, but if you want to try something a little different. Always make me drool. (Thinking out loud, I may try this with chicken.)

Individual Beef Wellingtons with Mushroom, Spinach & Blue Cheese Filling - Fine Cooking
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Old 12-17-2007, 06:13 PM   #13
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Originally Posted by Loprraine View Post
Great pictures, JJ! Is the mushroom recipe from this site?
no i got it from a binder with a bunch of hand written recipies i've composed from friends and family, so i'm not sure who to credit it from, i can post it if you'd like...
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Old 12-17-2007, 06:18 PM   #14
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Originally Posted by abjcooking View Post
Wow, did you do this for a special occasion? I don't think I've ever fixed a 4 course meal like that before, usually I just do a salad, entree and vegetable. The beef looks perfectly cooked to me. I'll have to give this a try at some time.
thanks!!! I make special 4 course meals every Wednesday for my girlfriend... I'm a big fan of 4 course meals, I feel like it allows you to serve a nice combination of flavors in smaller portions and you feel full but not stuffed once it all gone. with the holidays and my birthday things have been busy so this week I made it on Sunday instead of Wednesday ... here are a few others ive posted since i joined the site:

- http://www.discusscooking.com/forums...how-39629.html

- http://www.discusscooking.com/forums...tos-39128.html

- http://www.discusscooking.com/forums...4-a-39364.html

- http://www.discusscooking.com/forums...7-a-39110.html

- http://www.discusscooking.com/forums...tml#post522468

They all have photos and some have recipies.
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Old 12-17-2007, 06:21 PM   #15
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Originally Posted by QSis View Post
Wow, your selections and presentations look wonderful! Excellent job, jersey!

Lee
thanks, i put alot of thought into the presentation... its one of the things i enjoy most about cooking.
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Old 12-17-2007, 06:26 PM   #16
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Originally Posted by *amy* View Post
Joisey, good to see you back. Very Nice! The potato Leek Soup is right up my alley. Gotta make some Vichyssoise soon. The dessert looks fab. Can you share your recipe? TIA.

Thought I'd share a link for another wellington - not that you need to change a thing, but if you want to try something a little different. Always make me drool. (Thinking out loud, I may try this with chicken.)

Individual Beef Wellingtons with Mushroom, Spinach & Blue Cheese Filling - Fine Cooking
thanks amy... yeah with the hollidays and stuff i havent been on the internet much. As far as the dessert i will post up a recipe later on for you once i dig it up again...

that recipe looks good, i was actually thinking of trying some individually sized chicken ones myself, as i had it at a pub recently and it was really good. it had a camembert cheese filling.
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Old 12-17-2007, 06:30 PM   #17
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Your wellington is cooked perfectly! I always overcook mine waiting for the pastry to brown. I haven't had potato soup in a long time, I'll have put it on the list to make next week.
thanks... i posted the recipe here:
http://www.discusscooking.com/forums...ipe-41110.html


it has tips on cooking the meat/pastry evenly. you definetly want to sear the meat in a pan first, and bake at a pretty high temprature... if the pastry is golden brown before the meat is done you can cover it with aluminum foil and the pastry will pretty much stay at that color
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Old 12-17-2007, 07:15 PM   #18
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WOW!!!!! I love food porn!. GREAT JOB
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Old 12-17-2007, 07:37 PM   #19
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WOW!!!!! I love food porn!. GREAT JOB

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Old 12-17-2007, 08:03 PM   #20
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thanks!!! I make special 4 course meals every Wednesday for my girlfriend.
You keep doing this and you're gonna end up married!!!
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