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5
out of 5
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Wow Wellington !,
October 6, 2009
By Cullens_girl
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"I had Beef Wellington which I bought from one of those pre-made entree' stores. Not a low end kind but supposedly top notch, very disapointing to be sure. So I set out to find a recipe (this one is the one I chose) and away I went. I got enough ingreedients to make 4 outstanding Wellingtons for the same price as I paid for the two pre- made ones.
I have to say I did alter the recipe a bit, just because I was inspired to be creative by this site. I made the duluxes the night before ( I used Scotch as an alcohol sub as we are Scottish & I'm deathly allergic to wine or wine products) I also seared my fillet minon, as the recipe calls for.
The next day I preped the puff pastry,sauteed white mushrooms (morels are out of season but for the duluxes I used a chef mix of mushrooms) for texture I made a cream sauce with butter and heavy cream into the sautee mushrooms finally I stirred in the dulxes mixure. I cooked the cream/butter sauce down to a more pasty than runny consitancy and put together the wellingtons as directed but laids a slice of extra old cheddar on top of the beef before closing .
With my little bit of extra puff pastry I cut out Scottie dogs with a cookie cuttter and placed them on the top.
Add some green/yellow bean carrots and roasted herb garlic baby potatoes to the plate and everyone went crazy over the meal!
The Wellingtons were superb the meat cooked perfectly by following the directions it wsa melt in your mouth tender. The beef stays very hot inside the pastry for some time and wow what a hit.
This is a new favourite for sure....Everyone is still talking about how incredible this meal was and how tender and flavourful the Wellingtons were.....You've got a new fan in me..you are peeking my inner Julia Childs! NOW to try Salmon Wellington!"
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11 of 11 people found this review helpful.
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