Cook another one.
Need to feed 12 people with Beef Welington
Hello there.Christmas is comming and I am organising a party with my friends.They always said they wanted me to feed them so here I am.I selected beef welington as the main course for around 6 people yet all of a sudden i've got that doubled /img/vbsmilies/smilies/smiles.gif What do you propose?Cooking a biger than usual welington so that it can feed more people?Or do i have to cook another one?
1 - 14 of 14 Posts
That is very simple , if one is not enough you need two.
Alright, thats what i'll do.Thanks a lot for your replies!
Why not get 12 filet mignons and make individual wellingtons.
Cook another one.
That's a good idea too but I really like the way that it looks sliced, don't you think?Why not get 12 filet mignons and make individual wellingtons.
Better make 2 large ones. If more show up you can stretch it and cut them a bit smaller and if there are less than 12 you make them lager
An Individual wellington is just not the same as large one you slice just before serving
An Individual wellington is just not the same as large one you slice just before serving
Make three. Just because. Then use the extra dough to create large numbers 1,2, 3 to put on the top.
I agree with you and berndy, it's much more fun to slice the whole filet. 6oz portion/person should be good. You didn't ask but are you making a mushroom duxelle to cover the filet? If going traditional, put a small slice of duck pate on bottom and duxelle on top, wrap with savory crepes and then the puff pastry. That will ensure the puff pastry will be nice and crispy by the time you get ready to serve. I like to serve my Beef Wellington with potatoes duchesse, a nice hollandaise, roasted shallots, brandied tiger prawns and grilled asparagus. If you have any questions on technique, please let me know. BTW, I plan to serve Beef Wellington at my dinner table this Christmas as well. Cheers!
Sounds extremely old fashioned but that can be good sometimes. The crepes seem unnecessary, I use prosciutto instead.I agree with you and berndy, it's much more fun to slice the whole filet. 6oz portion/person should be good. You didn't ask but are you making a mushroom duxelle to cover the filet? If going traditional, put a small slice of duck pate on bottom and duxelle on top, wrap with savory crepes and then the puff pastry. That will ensure the puff pastry will be nice and crispy by the time you get ready to serve. I like to serve my Beef Wellington with potatoes duchesse, a nice hollandaise, roasted shallots, brandied tiger prawns and grilled asparagus. If you have any questions on technique, please let me know. BTW, I plan to serve Beef Wellington at my dinner table this Christmas as well. Cheers!
Yes, more the classical version but it puts smiles all around the table including mine. A nice glass of Pinot to cut through the richness of this dish and you are well on your way!
Brings to mind the Kreutzer Sonata.Sounds extremely old fashioned but that can be good sometimes.
I was watching "Chopped" the other night and the judges had some criticisms for one of the contestants that wasn't very well received. He dismissed the criticism by saying oh well the judges were of an older generation and a little old fashioned. I laughed out loud and thought, hell if the judges are of an older generation and old fashioned, what the hell am I? BTW, nobody needs to answer that. :~)
Omg what?!Brings to mind the Kreutzer Sonata.
Remember the judges on Chopped are TV personalities not necessarily good cooks or Chefs. They are paid to act superior and criticize. I went on a trip to the north east one year and ate at four or five of food network Chef's restaurants. The only one that stood out was Blue Ginger. According to a James Beard Newsletter Cauliflower will be the new kale in 2017. I don't really like ether what does that make me.
1 - 14 of 14 Posts
- This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Chef Forum
A forum community dedicated to Professional Chefs. Come join the discussion about recipes, prep, kitchens, styles, tips, tricks, reviews, accessories, schools, and more!
Full Forum Listing
Explore Our Forums
Top Contributors this Month
View All
chrislehrer
17 Replies
retiredbaker
15 Replies
butzy
14 Replies
Recommended Communities
