So many recipes.
Your thoughts?
https://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-beef-wellington-recipe2-1952280.amp
My best wishes for anyone brave enough to attempt this expensive and difficult dish. Outside my skill zone.
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If I were to make Beef Wellington again, I would try the filo layer. I only had soggy bottoms once but this would be a nice insurance policy. I have only made individual ones. I used a recipe from fine cooking. Their technique had you freeze the Wellingtons before cooking which allows one to cook it longer without overcooking the meat. The bonus with that technique is that I can make several and keep in freezer for spontaneous âfancyâ meals. I have also given them away as gifts. I like the traditional filling but I also enjoy a filling of spinach and blue cheese. It has been a longtime since I have made these. I think it might be time to make again.
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Todayâs most famous, even notorious, version:
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Serious Eats Recipe reads best to me with a few of thoughts.
- I would Butter the Phyllo before the layer of Prosciutto. having both sides of the Phyllo buttered seems a better bet for achieving the moister Barrier.
- I would skip the Mustard/Horseradish compound Butter. Flavorwise it seems a bad choice with the Foie Duxelles.
- I would definitely use Foie Mousse and would incorporate it into the cooled Duxelles
As an Aside, the Châteubriand is not the Center Cut of the Tenderloin but the Head of the Filet.
The Center Cut is the âCoeurs de filetâ
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Decades ago, a college classmate pulled it off without any hitches. Not sure if he had practice but he was already a confident and prepared student. We werenât expecting failure. He became a renown surgeon and authored over a hundred papers.
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I just watched ATK make this one on PBS the other day:
The vid is right there on the linked page. Iâm of no opinion. I get tired of the presentersâ nonstop oohing and aahing and moaning. Food porn, indeed. 
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I got dizzy watching Gordonâs video!
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am i the only one who finds this comment offensive?
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I do⌠which is why I apologized just before making it. I have been fat for most of my life. My Dad was fat⌠and looking at my baby pictures I was born fat⌠yet no one else in my family was, and my parents did nothing to change that (âeat everything on your plate if you want dessertâ).
It wasnât until the last decade or so that I learned to stop obsessing about food⌠and I have a problem with those in the industry that do not set a better example. Again⌠sorry.
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the thing is: saying âsorryâ before making an offensive comment often comes off as sarcastic.
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No.
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It sounds like youâre more offended by their size than by your feelings.
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I mostly used the Felicity Cloake approach, with Tyler Florenceâs suggestion of 425â°F for 40-45 minutes. We liked it.
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Looks great!
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Sorry? Would you have made the same comments about male âstarsâ of the show oohing over dishes? And their need to focus on losing weight?
You clearly have not stopped obsessing about food, and your problem with those in the industry who donât set a better example is limited to women?
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Thank you!!
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Iâve never had the occasion to make one. Is is worth the âtroubleâ? It looks pretty nice. Taste?
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We liked it. The Felicity Cloake recipe is quite easy.
I havenât tried the filo or prosciutto approach as an inner layer to keep the puff pastry more dry. The bottom layer of puff pastry was a little soggy, but that didnât bother us.
This was the first time I think Iâve made it.
I have made salmon coulibiac 3 or 4 times. This turned out better than my salmon coulibiacs have. Iâm getting a little better with puff pastry.
Itâs repugnant. This kind of body shaming and policing is nasty and pointless. And trying to cover it up in some nonsensical concern trolling is just doubling down.
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