Cook the Issue 2010: 200th post!! Beef Wellingtoncomments (8) November 20th, 2010 in Gallery
This was a lot of work, but wow, what a dish-- incredible. We had a little dinner party to celebrate the occasion-- everyone was quite taken with this recipe: "excellent", and "amazing" were the comments. The beef was perfectly cooked (I only took it up to 125 degrees) and the pate/duxelles mixture, plus the crepes, made a delicious savory coating-- then the buttery puff pastry over the whole thing-- whoa. The sauce was good too-- very beefy and complemented the flavor very well. As cook's privilege, I snagged one of the heels and the beef juices plus the duxelles and pate were amazing with the pastry. Amazingly delicious.
Recipe Used: Classic Beef Wellington
posted in: Gallery, Cook the issue 2010