Beef Wellington fillet advice needed please!

[MV Owner]

Dear All,

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.

Thanks




MV Owner

 

[Steve Kroll]

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.

Welcome!

I don't know about filet for Beef Wellington specifically, but Angus and Hereford are the two most prevalent beef cattle breeds raised in the US. Consumer taste generally leans toward Angus.

 

[Dawgluver]

You are out of my league. Can you get Wagu beef tenderloin in London? From what I've read, that's supposed to be excellent. And extremely expensive. Otherwise, nothing wrong with Angus or Hereford.

 

[Silversage]

I make Beef Wellington nearly every year for Christmas. Since tenderloin is so lean and so mild, I don't see much difference between the brands or the grades. I've bought choice, prime, and angus at various times, and have concluded that it's not worth the cost difference (and I'm unusually picky about these things).

I would worry less about the brand, and more about the other ingredients and the technique.

 

[Sir_Loin_of_Beef]

According to Gordon Ramsey, whose signature dish is a beef wellington, use a *&%#@& Aberdeen Angus &*%@# beef fillet of around 1 @%&*# kg.

 

[Addie]

According to Gordon Ramsey, whose signature dish is a beef wellington, use a *&%#@& Aberdeen Angus &*%@# beef fillet of around 1 @%&*# kg.

Whole quote duly noted and not cleaned up. Word for word. I love it. You have captured the very essence of Chef Ramsey.

 

[Mad Cook]

Dear All,

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.

Thanks




MV Owner

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

 

[di reston]

Whatever fillet of beef you choose, make sure it's well hung!

di reston