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Started By
Message
re: Beef Wellington (Pic thread - a la MeridianDog)
Posted on 3/11/14 at 4:13 pm to LouisianaLady
Posted on 3/11/14 at 4:13 pm to LouisianaLady
Oh My.....
Looks very nice.
Looks very nice.
0
Posted on 3/11/14 at 4:15 pm to Gris Gris
quote:
up and down voting is just silly anyway
downvoted
Posted on 3/11/14 at 4:19 pm to Tigertown in ATL
Posted on 3/11/14 at 4:30 pm to BRgetthenet
quote:
BRgetthenet
The down vote to you was from me.
I think you owe me an apology.
Her dish was beautiful. I would be proud to have my name associated with this post in any way.
OK just kidding about the apology.
Posted on 3/11/14 at 4:41 pm to Degas
quote:
Although I love fois gras, it seems to get lost in the dish, not to mention it's difficult to find and expensive.
The one I used wasn't 100% duck or goose, so it was only $7, and I actually spread it on both the top and bottom of the filets.. but you're absolutely right in that it would have been just as delicious without it.
This post was edited on 3/11/14 at 4:43 pm
Posted on 3/11/14 at 4:45 pm to BRgetthenet
quote:
Peppercorn sauce
Thank you.
Posted on 3/11/14 at 4:46 pm to BRgetthenet
quote:
Sorry,
FoGedaBoutIt
Seriously - Have no idea who down voted this post. Absolutely beautiful!
Perfect
There I said it.
Posted on 3/11/14 at 4:48 pm to LouisianaLady
I'll be honest, by the time I get around to doing the peppercorn sauce I'm at wit's end.
Last time I made Wellington it was for 30. Never again. This looked a lot more fun.
Last time I made Wellington it was for 30. Never again. This looked a lot more fun.
Posted on 3/11/14 at 4:52 pm to BRgetthenet
quote:
was for 30
Wow! This was much more fun than that
This post was edited on 3/11/14 at 4:53 pm
Posted on 3/11/14 at 5:00 pm to BRgetthenet
quote:
Last time I made Wellington it was for 30. Never again. This looked a lot more fun.
Were you making it using the whole tenderloin or the individual filets like this?
Posted on 3/11/14 at 5:01 pm to Y.A. Tittle
The whole tenderloin.
Never again. I've been asked and I just laugh.
Never again. I've been asked and I just laugh.
Posted on 3/11/14 at 5:03 pm to BRgetthenet
So, how many to get 30 servings? Just curious.
Posted on 3/11/14 at 5:06 pm to Y.A. Tittle
I bought 3 whole tenderloins.
Posted on 3/11/14 at 6:16 pm to LouisianaLady
holy crap
Posted on 3/11/14 at 7:03 pm to LouisianaLady
Perfection!
Posted on 3/11/14 at 7:27 pm to LouisianaLady
Nicely done Double L. With all the posting you were doing while preparing it I was a little worried about you. I wouldn't want mine cooked anymore than that. I believe it was perfect.
I'm hoisting a glass of T-Vine Cab to you right now.
Post your next adventure.
I'm hoisting a glass of T-Vine Cab to you right now.
Post your next adventure.
Posted on 3/11/14 at 7:30 pm to Martini
quote:
I'm hoisting a glass of Stella Artois to you right now.
fiddy
Posted on 3/11/14 at 7:46 pm to LouisianaLady
Looks great LL
Posted on 3/11/14 at 8:20 pm to LouisianaLady
Hell of a job LL. I'd eat that with the swiftness. Agreed with J that's it's a tad rare, but I can see it's tough to really get it to an exact temperature your first go 'round.
always a fantastic night . especially w/ a couple bottles of wine.
quote:
We always make a nice meal over the weekend as a date night, and we spend about the same (~$40 total)
always a fantastic night . especially w/ a couple bottles of wine.
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