Beef Wellington Appreciation Club

Nitefly

Nitefly

Nitefly

Man of Honour
Joined
24 Sep 2005
Posts
36,060
Nothing can compare to a Beef Wellington.

I have just indulged spectacularly.

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Now… all gone.

Spread the good word, for beef wellington is our savior. Amen.

Are you eating a beef wellington today? If not… repent!

(P.s. yes I’m eating off a tray in front of Jonathan Creek because I’m a shameful millennial.)
 
I’ve never had one, never been anywhere that serves them.

I must change this, the look delish! I waited years to try French onion soup and was blown away, I hope this is as nice.
 
Josh said:
I’ve never had one, never been anywhere that serves them.

I must change this, the look delish! I waited years to try French onion soup and was blown away, I hope this is as nice.
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Best thing about it is that it’s absurdly easy. You can’t really go wrong.

Went with this recipe this time:

Beef Wellington Recipe | Gordon Ramsay Recipes

www.gordonramsay.com www.gordonramsay.com

Swapped out the eggs for milk on the pastry though, hate that ‘eggy pastry residue’ you sometimes get.

You could also try swapping out the Parma ham for another cured meat, as it can be quite overpowering. You can also add a splash of white wine to the mushrooms, which can be good :)
 
BUDFORCE said:
Appreciate I'm gonna get a thread ban, but sorry no, not for me.

So many nice things you can do with a good but if beef, put it in pastry really?
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Yes. Roll it up in a pastry and mushrooms, cook it to perfection, put it into a blender and then inject it into your veins for pure ‘Waterloo’.

robfosters said:
Thinly veiled “I’m such a good cook that me and my fantastic food are far too superior to slum it in the now eating thread” thread.
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Barely any skilful cooking in it! But if you’re inferring that I’m a professional in buying tasty things, assembling them and eating them… then yes. Today’s feast continued my streak onwards from yesterday; I put some cheese and crusty bread together, with butter :cool:
 
ive made it a few time, and it is more work than a standard one. But calum franklin, the ultimate beef wellington. is just fanstice
 
HoneyBadger said:
How do you avoid a soggy bottom from the meat juice?
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Make sure the mushroom duxelle is very dry and wrap the beef in pancakes (I make mine with spinach in the batter) with the seal at the top of the beef rather than on the bottom. I'm yet to get the pastry on the bottom as crisp as I'd like it, but it's definitely not soggy.

I don't like mushrooms so I ditch the duxelle and use a thin layer of chicken liver pate instead.
 
BUDFORCE said:
Appreciate I'm gonna get a thread ban, but sorry no, not for me.

So many nice things you can do with a good but if beef, put it in pastry really?
Click to expand...

I'm often one to poo-poo fine dining because a lot of it is overpriced cack and tiny portions.

Try a beef wellington from a decently reviewed place, even if you need to make it for yourself (it's really not that difficult either). The fact it's in pastry helps it cook and secure the flavour of the other ingredients, it's pretty much the only acceptable way to oven bake a good joint of beef or steak in my mind.

I've friends that literally don't eat the pastry.
 
Our Christmas do was at a place that served beef Wellington and it was literally some pulled overcooked beef in little pie cases like kidney pies you get in tins. It was the only part of the menu I was looking forward to and I was very disappointed.. Still looking for a good beef Wellington!
 
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