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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.
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