Beef Wellington [General]
2009 Nov 5
I've made more Wellingtons in my lifetime than one can dream of
both individuals and whole beef tenderloins for buffets/brunch
varieties:
duxelle as mentioned above
duxelle + foie gras
foie gras + truffle
Speciality ham and high end cheese
blah blah
easy to make
spendy yes
the trick is to cooking it properly is to get the internal temperature correct
rare and well done are sometimes asked for but difficult to attain
MR-M seems the nicest
both individuals and whole beef tenderloins for buffets/brunch
varieties:
duxelle as mentioned above
duxelle + foie gras
foie gras + truffle
Speciality ham and high end cheese
blah blah
easy to make
spendy yes
the trick is to cooking it properly is to get the internal temperature correct
rare and well done are sometimes asked for but difficult to attain
MR-M seems the nicest
foodluver