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Help... Beef tenderloin/beef wellington-Holiday WOW factor! - Page 2

post #31 of 42
I'm glad I'm not a chef. I bet people are not forgiving when you screw up. I don't screw up much but when I do we eat and laugh about it.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #32 of 42

The hard part about being a chef is that other people are hesitant to invite you over for dinner.

 

As for holiday cooking, it's not like people are paying good money. Family and good company are the stars. That's what important.  The meal is in a supporting role.

 

When someone invites me to their home for dinner, if they cook the meal with love, it is a success in my eyes. Was it the best _____ (fill in the blank) that I ever had? WHO CARES! Did get to share it with loved ones? That I care about.

 

For chestnut stuffed chicken ballonttine, a good intro into doing that would be individual leg ballonttines with a stuffing of chestnut, sausage,cognac, thyme, and marjoram

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #33 of 42
Very true Cheflayne, even family seems to feel that if you invite a chef or
professional cook theyre automatically going to be super judgmental and critical.
What they dont get is how nice it is to be invited over to be cooked FOR for a change.
But if they invite me over then expect me to do a lot of work, or just stand there
and supervise, well that can be worse.
Aunt Mable, hands full of raw chicken: "Chef...am i doing this right??"
Me:"Actually no....youre doing something very wrong here."
"Oh no...what IS it??"
"Well....youre not keeping my wine glass near FULL enough!!" :-p
post #34 of 42

Yup, I too have the same problem.

Many people are intimidated by inviting a Chef over for dinner.

Like Meez stated, it is a joy to be invited not to have to cook for an evening.

post #35 of 42

Oddly enough, yesterday my family (28 this year) just requested tenderloin of me for Xmas.  I think it will be a simple roast and sauce Bérnaise, though.   :)

post #36 of 42
I would love the chance to cook for a chef. Am I weird?

I hate beef tenderloin. It tastes like liver. Am I weird?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #37 of 42
Quote:
Originally Posted by Koukouvagia View Post

I hate beef tenderloin. It tastes like liver. Am I weird?

 

Noooo... ahem.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #38 of 42
Quote:
Originally Posted by Koukouvagia View Post

I would love the chance to cook for a chef. Am I weird?

I hate beef tenderloin. It tastes like liver. Am I weird?

 

You're weird with or without beef tenderloin.

post #39 of 42

No you are not  I agree. I'll take a good old rib steak anytime

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #40 of 42
Quote:
Originally Posted by Bhank View Post

Hey all... So I want to wow my family this christmas but they are picky... no goose, duck, lamb. Just eat regular chicken, beef and problem is most don't like to see red in beef (I know right). So I want two do 2 beef wellingtons... one med rare one med well.

Problem is the $.Feeding 14 adults. If I get an untrimmed 7 lb tenderloin can I use the center for 2 or will it be too small? I do not want to do individual as well. Am I better off getting 2 five lb tenderloins or 1 big one? Any help is greatly appreciated. Thanks and Happy Holidays!

Also, any other ideas for fancy WOW factor chicken dishes?

Brad

Hopefully someone will chime in re how much to buy.

I would focus on one main, sides, menu - a definite plan before shopping.

You mentioned a picky family with restricted ingredients. Re beef wellington, haven't seen it on a menu in years. The original? as I understood it, was covered in pate, topped w mushroom duxelles and wrapped in pie dough. (Sounds like a dish that was served on the Titanic - and probably sunk the ship - got mutton?).

Try new things, but I would go with a main you and your family like, are familiar with, on a holiday, or when inviting guests.
post #41 of 42

Since @Cerise has gone there I will reinforce.

 

Wellington is one of those entrées that will keep you in the kitchen and away from the action as host (pouring the booze and telling remember when stories).

No fun on a family holiday IMO.

What will you do if it fails?

The whole show is down the tubes AND you are broke.

 

Make a huge pot of something delish and make that the focus of a bountiful buffet.

Put out the best china and polish the silver.

Nothing says love quite like a humble meal served on beautiful heirloom dishes.

 

mimi

post #42 of 42

I've known a lot of home cooks that do a wonderful job in the kitchen. I always felt that good food comes from the heart, if you care about something it will come out fine. I grew up in a area when you have people over you gave them the best that you have. You should always go to impress, make it like you care and enjoy the people your with. I would rather have a fried chicken dinner than have a person cook a meal out of their comfort zone. The whole idea of a dinner party is to enjoy your guests. Like Flipflopgirl said, get out of the kitchen and get in with your guests. If ever do cook for a chef just make what you know best. I bet it will be hit on everyones plate. 

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