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Posted on 3/11/14 at 3:20 pm to LouisianaLady
No peppercorn sauce?
Wtf
Wtf
Posted on 3/11/14 at 3:21 pm to BRgetthenet
Not a single recipe/source I read mentioned a peppercorn sauce. This was not only my first time making beef Wellington, but my first time eating it too.
Does it normally have that?
Does it normally have that?
Posted on 3/11/14 at 3:25 pm to LouisianaLady
Yeah, it's awesome. I'll find it.
Posted on 3/11/14 at 3:26 pm to LouisianaLady
quote:Well if you hit the Sonoma County area Dry Creek and Alexander Valley have some great SBs and Zinfandels. Russian River has great Pinots. If you're in to Pinots try Arista. Can't go wrong there.
We are going to Napa/Sonoma this summer so I wanted some Sauv Blanc from the area.
Posted on 3/11/14 at 3:27 pm to LouisianaLady
Bookmarked fo sho 
Posted on 3/11/14 at 3:28 pm to Gris Gris
quote:
I'm not crazy about beef wellington as I prefer my meat to be a little crispy seared, but that looks awfully good.
I've never tried to cook it, but I've always heard it's sort of a trick bag. If you try to sear the meat before putting it in the pastry, it will overcook and if you don't sear it, it results in that sort of weird greyed on the outside, yet medium rare meat.
Posted on 3/11/14 at 3:32 pm to Y.A. Tittle
quote:I've never heard of Wellington that isn't seared before it's wrapped.
If you try to sear the meat before putting it in the pastry
Yes to some sort of sauce, as people have alluded to. Also, the fois gras is absolutely unnecessary. Although I love fois gras, it seems to get lost in the dish, not to mention it's difficult to find and expensive.
Posted on 3/11/14 at 3:34 pm to hiltacular
quote:That brilliant idea actually began out of necessity. One of my guests preferred their filet medium well, and I had to mark it somehow, hence the initial. I've done it ever since.
I like to carve my guest's initial into the top.
Posted on 3/11/14 at 3:35 pm to Degas
quote:
I've never heard of Wellington that isn't seared before it's wrapped.
There are recipes that don't if you search around -- and they discuss this supposed dilemma. The one pictured here obviously did, and it appears it came out good.
Posted on 3/11/14 at 3:37 pm to Y.A. Tittle
quote:I guess it's for those who don't care for as much flavor.
There are recipes that don't if you search around
Posted on 3/11/14 at 3:38 pm to LouisianaLady
Very nice, LL.
Posted on 3/11/14 at 3:49 pm to LouisianaLady
damn that looks good
Posted on 3/11/14 at 3:58 pm to LouisianaLady
Who would downvote this? That looks delicious and is a good step-by-step.
Posted on 3/11/14 at 4:01 pm to LouisianaLady
For duxelles I sauté my shallot and garlic in just a splash of oil, add shrooms and cook. Add just enough cream that when it reduces it coats everything perfectly with hardly any extra.. Then I pulse in the robo coupe
Posted on 3/11/14 at 4:04 pm to BottomlandBrew
Meridian, for takin his name in vein.
Posted on 3/11/14 at 4:06 pm to BRgetthenet
Nah....up and down voting is just silly anyway. I don't know why they ever instituted that nonsense. I hardly ever notice votes. Wouldn't have noticed this one if you hadn't posted about it.
Posted on 3/11/14 at 4:07 pm to Gris Gris
quote:
I don't know why they ever instituted that nonsense.
It's perfect for the OT. Posted on 3/11/14 at 4:08 pm to Gris Gris
I didn't.
I up voted. I love beef Wellington pic threads! Remember?
I up voted. I love beef Wellington pic threads! Remember?
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