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re: Doing a Beef Wellington for super bowl. questions
Posted on 2/13/22 at 2:50 pm to whatiknowsofar
Posted on 2/13/22 at 2:50 pm to whatiknowsofar
Expensive- yes. However it needs help in the flavor department. Wrapping in a pastry laden in butter only helps a tenderloin. Further, if you have to ask why when adding mushrooms to something, you’ll likely not understand the answer
0
Posted on 2/13/22 at 2:53 pm to fr33manator
Not sure I would have used such beautiful mushrooms for duxelles. Use buttons for this & sauté the Maggie’s so you can showcase their beautiful & variety of textures. Yes on the sear, although don’t wear it out. Yes on making sure the tenderloin is fully trimmed first (no side muscle, no silver skin)
Posted on 2/13/22 at 4:23 pm to LouisianaLady
Oh it wasn’t really to you. It’s going to be good regardless if it’s typical super bowl fare
Posted on 2/14/22 at 12:36 pm to whatiknowsofar
quote:
I've never understood Beef Wellington.
Why are you wrapping expensive arse steak in bread and mushrooms.
Makes no sense to me.
Same here, but props for him doing it.
Wasn’t it created by the English, the worst cooks on the planet
Posted on 2/14/22 at 12:39 pm to fr33manator
Posted on 2/14/22 at 8:18 pm to fr33manator
Did you take pic? How was it?
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