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Cook the Issue 2010

Cook the Issue 2010 - Beef Wellington

By user-4713770, member

December 13th, 2010

Beef Wellington finally made it to the table, but not without a few bumps along the way.  First of all let me say that frozen puff pastry is a blessing, especially today as I would have ruined the homemade.

I was so happy to have finished with ease and early so a relaxed afternoon was all that I had to look forward to and having all the elements ready to go made a big difference, a great lesson for the future.  With that said, I took a few pictures and sat down to enter them...something just wasn't right, so I retrieved the food sealer bag and sure enough the roast was a small eye round roast, in my haste to get out of the freezing garage, I grabbed the wrong package early in the morning. 

Thank goodness there was plenty of duxelles and pate since I had to start over at 3:15 with a frozen hunk of tenderloin.  Gordon Ramsey wouldn't hire me to make his Wellingtons in Hell's Kitchen based on looks alone, but we finally ate at 7:00 thanks to frozen puff pastry, auto defrost on the micro/convection, and prosciutto.

My pictures are lousy, too dark for pictures, but the Wellington was really good despite all the extra work. 

posted in: Gallery
Comments (5)

Pielove writes: ICD-- wow, stuffed with lobster tails! No, I probably won't be making Wellington again for a long time-- I prefer a nice seared steak.

Lesleycooks, we had potatoes with our Wellington, but ICD is right that it is very rich, so lighter sides would be appreciated. I do hope you'll post a photo here! Posted: 4:25 pm on December 13th

user-4713770 writes: Pie, I used to make Beef Wellington for Christmas and it never occurred to me to do a lot of the prep ahead of time, but that is a great lesson learned for the future.

If you ever want another decadent beef tenderloin, let me know, not as much work and stuffed with lobster tails.
Posted: 2:08 pm on December 13th

user-4713770 writes: LesleyCooks, I had roasted asparagus and a fennel and persimmon salad. Roasted potatoes would be great, but I love Jacques Pepin's tomato Provencal recipe. Green beans almondine also crossed my mind, but honestly with all the last minute things going on it was just easier to roast the asparagus while the beef was resting.

This is a very rich dinner so I preferred lighter sides. I thought about carrots Vichy or glazed carrots.

Posted: 2:02 pm on December 13th

LesleyCooks writes: I'm making this tomorrow night and am wondering what I should accompany it with. Suggestions appreciated. I wondered if potatoes would be to much with the pastry. So...Tomatoes Provencal, sauteed green beans?? Posted: 1:39 pm on December 13th

Pielove writes: That is beautiful! Great work!! Posted: 10:06 am on December 13th

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