ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › tips on making a traditional Beef Wellington?
New Posts  All Forums:Forum Nav:

tips on making a traditional Beef Wellington? - Page 2

post #31 of 32
Quote:
Originally Posted by boar_d_laze View Post
 

The OP was asking for "tips."  Puff pastry is a huge PITA, and home made isn't much if any better.  So, using store bought puff pastry is a good tip.  FWIW, it appears Ramsay used pre-made in his video.

 

Another tip for "traditional" or "classic" Wellington, is don't wrap it in Parma ham, or anything else for that matter.  Ramsay's recipe is a modern affectation.  Duxelles and/or pate de porc or pate de foie gras are traditional.  Especially pate de foie gras. 

 

Another is cooking the fillet to something more than a mere sear during the searing process.  You want just enough cooking time to brown the croute (aka crust) in a very hot oven and not much more, or the beef will tend to [ugh] steam.  I think Ramsay gets a lot of cooking done in his searing pan, but I wouldn't swear to it.

 

Sauce Perigeaux is a good way to bring truffles to the party.  Can't go wrong with truffles.

 

BDL 


Try poking 3 holes in top with a skewer to help prevent meat steaming. Had prepared like this 6-7 times with no negative effect on outcome of pastry and meat never 'steams'.

post #32 of 32
Nice comment ... in a good thread. Howard ... the comment before yours ... was four(4) years ago. Nice resurrection.

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › tips on making a traditional Beef Wellington?