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Beef Wellington using Terres Major

post #1 of 8
Thread Starter 

I've been in the industry over 15 yrs, just commited myself to a schedule I made, to make a Father's day feast, of Beef wellington (for a retirement villa[in house]) for about 150 ppl... I figure 3-4 full servings per loin.

My concern is the size of the loin, and the baking off the pastry in perportion... any thoughts?

post #2 of 8
Whoa, whoa, whoa.... using teres major? I only rememver those little guys being... maybe 10-12 oz?
Just checked, wikipedia says 8-10. Which means less than 2oz. cooked per serving. Also I remember them having a funny shape, with a little tail... I don't think they will cook evenly for your wellingtons. Finally... teres major is in no way a 'loin', being a cut off the chuck.
Not sure what else to say, since you probably are gettingbthe meat in Friday & it's too late to change?
post #3 of 8

Not a lot of meat on the teres major, it is a small muscle. You could try it of course, but I'm just saying.

post #4 of 8
Have you worked with Teres Major before? They're uneven and fairly small. I'm also the chef at a retirement community and my people think it's too tough as well, it was painful watching them come back on plates. I ended up using a good half case (what remained after cutting off tails and "discarding" the ones that were too small) for tips. I won't do that again
post #5 of 8
It's probably too late now but last year I started making a meatloaf Wellington since I can't afford tenderloin. It's much cheaper, you. Can get bigger portion sizes out of it and let's face it, it's easier to chew.

Just cook the wellies on high heat to sear the outside and let it cool before wrapping in pastry and cooking the rest of the way. Just a thought.

"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 #6 of 8

I also question your choice of cut, are they going to be able to chew it? I would save it for a braise.

post #7 of 8
Quote:
Originally Posted by Koukouvagia View Post

It's probably too late now but last year I started making a meatloaf Wellington since I can't afford tenderloin. It's much cheaper, you. Can get bigger portion sizes out of it and let's face it, it's easier to chew.

Just cook the wellies on high heat to sear the outside and let it cool before wrapping in pastry and cooking the rest of the way. Just a though.

 

I like that idea - what's the fat content the chop meat?  Did you make Duxelles to wrap the meat in first?

 

Might not be too late for the OP to grind that terres major up.

post #8 of 8
Quote:
Originally Posted by Mike9 View Post
 

 

I like that idea - what's the fat content the chop meat?  Did you make Duxelles to wrap the meat in first?

 

Might not be too late for the OP to grind that terres major up.

 

Here's my entry from the mince challenge, my meatloaf wellington won.  Post #127 http://www.cheftalk.com/t/84986/march-2015-challenge-mince/120#post_501788

 

It looks like I used 50/50 pork and beef and cooked it all the way through and chilling before wrapping in pastry.  I don't know how much fat was in it but I know that I used chuck and pork butt so it mustve been on the high side.

"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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