Beef Wellington…
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wrote on 23 Dec 2021, 13:21 last edited by
Yeah, I’m pushing myself this year. Rather than our traditional tenderloin, I decided to try and kick it up a notch. Running into two primary questions, though…
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Wegmans is out of Foie Gras, will a general duck liver mousse work as well for this?
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Dough work is not my forte… Would a store bought puff pastry work okay?
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wrote on 23 Dec 2021, 13:28 last edited by
I got nothing.
Mik? Others?
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wrote on 23 Dec 2021, 15:48 last edited by
Yes to both. That reminds me - I have foie gras and puff pastry sheets.
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wrote on 23 Dec 2021, 16:25 last edited by
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wrote on 23 Dec 2021, 16:45 last edited by
Definitely high maintenance cooking
But when it works, it’s a dream.
Lots of recipes online. I think gordon Ramsey one gets the most play
I did what this website suggests to solve the “sogginess” problem
https://www.seriouseats.com/the-ultimate-beef-wellington-recipe
Two doughs. Phyllo and Puff.
And yes no problem buying supermarket doughs. The recipe is hard enough to get right as it is. No sense in adding more angst to it.
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Definitely high maintenance cooking
But when it works, it’s a dream.
Lots of recipes online. I think gordon Ramsey one gets the most play
I did what this website suggests to solve the “sogginess” problem
https://www.seriouseats.com/the-ultimate-beef-wellington-recipe
Two doughs. Phyllo and Puff.
And yes no problem buying supermarket doughs. The recipe is hard enough to get right as it is. No sense in adding more angst to it.
wrote on 23 Dec 2021, 16:58 last edited by@bachophile said in Beef Wellington…:
Definitely high maintenance cooking
But when it works, it’s a dream.
Lots of recipes online. I think gordon Ramsey one gets the most play
I did what this website suggests to solve the “sogginess” problem
https://www.seriouseats.com/the-ultimate-beef-wellington-recipe
Two doughs. Phyllo and Puff.
And yes no problem buying supermarket doughs. The recipe is hard enough to get right as it is. No sense in adding more angst to it.
Lol, that's the exact
recipeinstructions that I am looking at. When I am trying something new, I typically look to J. Kenji Lopez-Alt first... -
Yeah, I’m pushing myself this year. Rather than our traditional tenderloin, I decided to try and kick it up a notch. Running into two primary questions, though…
-
Wegmans is out of Foie Gras, will a general duck liver mousse work as well for this?
-
Dough work is not my forte… Would a store bought puff pastry work okay?
wrote on 23 Dec 2021, 18:21 last edited by@lufins-dad said in Beef Wellington…:
Yeah, I’m pushing myself this year. Rather than our traditional tenderloin, I decided to try and kick it up a notch. Running into two primary questions, though…
-
Wegmans is out of Foie Gras, will a general duck liver mousse work as well for this?
-
Dough work is not my forte… Would a store bought puff pastry work okay?
- Don't know. Not my kind of thing.
- Yes, the store puff pastry should work fine. I would bet most fancy restaurants use premade puff, too.
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