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(YouTube)   How do you prepare a perfect Beef Wellington? Easy, make a Beef Medium-rareington   (youtube.com) divider line
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256 clicks; posted to Food » on 08 Dec 2021 at 2:05 PM (22 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



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2021-12-08 9:50:02 AM  
This recipe is a bit intimidating, but again it's a presentation dish.

There is an easy-man's individual BW version I make using Pepp Farm puff pastry. You have to have a meat thermometer, but I can actually do the whole thing on the grill (because clean up is a breeze that way).

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Beef Wellington (Puff Pastry Recipe)
Youtube sPkUqR2N9Ww
 
2021-12-08 10:08:29 AM  
I tried to make a poor man's version of Beef Wellington for Valentine's day, once. Couldn't find a whole beef tenderloin, so I substituted some sort of lean beef roast that I massacred with a meat mallet until it was nice and tender. That was actually fine, but the bigger problem was that I'm ethically and stylistically opposed to foie gras, so I tried to substitute an olive tapenade for similar texture, and that was way too salty.

Also it takes like three hours to make start to finish, and telling your significant other to wait for that long on Valentine's day after you're already late because you kept trying to find a beef tenderloin basically means that you won't finish off the evening a happy non-resentful bedroom denouement.

I'm not opposed to trying again if I have the time to actually do logistics ahead of time and get a better foie gras substitute.
 
2021-12-08 10:13:23 AM  

Martian_Astronomer: I tried to make a poor man's version of Beef Wellington


Just get a packet of those thin sliced roast beef slices from the lunch meat section and roll it up in some Pillsbury croissants spread with some liverwurst paste/braunschweiger and baked . Then make up a packet of those Au Jus powders and serve on the side in grandma's gravy boat you never use.
 
2021-12-08 11:47:58 AM  
If you have the time:


72-Hour Beef Wellington
Youtube e0OEmrHzJjk


/and the inclination
//and the money
 
2021-12-08 11:50:37 AM  

Martian_Astronomer: I tried to make a poor man's version of Beef Wellington for Valentine's day, once. Couldn't find a whole beef tenderloin, so I substituted some sort of lean beef roast that I massacred with a meat mallet until it was nice and tender. That was actually fine, but the bigger problem was that I'm ethically and stylistically opposed to foie gras, so I tried to substitute an olive tapenade for similar texture, and that was way too salty.

Also it takes like three hours to make start to finish, and telling your significant other to wait for that long on Valentine's day after you're already late because you kept trying to find a beef tenderloin basically means that you won't finish off the evening a happy non-resentful bedroom denouement.


I did mushrooms/ shallots/ kalamata olives in a pan with butter and the chopped it up in the food prep to make a tapenade and it worked really well. (Skipped the prosciutto).  I then cooled it and the steak before covering with the PP and finishing in the oven.

Gordon Ramsey has a good YT video that I tried once, but he slathers waaaay too much mustard on his steak.
 
2021-12-08 11:57:26 AM  

optikeye: Martian_Astronomer: I tried to make a poor man's version of Beef Wellington

Just get a packet of those thin sliced roast beef slices from the lunch meat section and roll it up in some Pillsbury croissants spread with some liverwurst paste/braunschweiger and baked . Then make up a packet of those Au Jus powders and serve on the side in grandma's gravy boat you never use.


Or just Pigs in a Blanket with HP Sauce?
 
2021-12-08 2:11:23 PM  
There's an excellent Wellington recipe in Gordon Ramsey's Masterclass that I've been meaning to try. But...time...
 
Ant
2021-12-08 2:14:14 PM  

Martian_Astronomer: but the bigger problem was that I'm ethically and stylistically opposed to foie gras


Is Beef Wellington supposed to have foie gras in it?
 
2021-12-08 2:16:21 PM  
Back when my friends and I were just becoming not poor, we made a chicken wellington thing that had diced chicken, a marscapone ricotta romano cheese mix, and green peas, wrapped in a puff pastry. It was good and fancy and had nothing to do with the original.
 
2021-12-08 2:17:09 PM  

Ant: Martian_Astronomer: but the bigger problem was that I'm ethically and stylistically opposed to foie gras

Is Beef Wellington supposed to have foie gras in it?


Bigger question, just where in the hell do you get foie gras?!
 
2021-12-08 2:33:46 PM  
Fark user imageView Full Size

My face when the Beefy-Welly arrives with neither chips or tomato sauce.
 
2021-12-08 2:35:18 PM  

Subtonic: Ant: Martian_Astronomer: but the bigger problem was that I'm ethically and stylistically opposed to foie gras

Is Beef Wellington supposed to have foie gras in it?

Bigger question, just where in the hell do you get foie gras?!


I use these guys. It's simply impossible to get foie gras and/or caviar in my town.
 
2021-12-08 2:36:17 PM  
Josh Makes Gordon Ramsay's Beef Wellington With 7-Eleven Ingredients
Youtube MGDT0LYJmxc
 
2021-12-08 2:47:53 PM  

CFitzsimmons: Subtonic: Ant: Martian_Astronomer: but the bigger problem was that I'm ethically and stylistically opposed to foie gras

Is Beef Wellington supposed to have foie gras in it?

Bigger question, just where in the hell do you get foie gras?!

I use these guys. It's simply impossible to get foie gras and/or caviar in my town.


I am so glad I am not drunk right now or I would have $500 worth of perishable foods arriving at my house next week.

Although creamy grits with gruyere and black truffles is rather tasty.

/and the fois gras looks like a fun yet expensive set of food experiments.
 
2021-12-08 2:48:12 PM  

exqqqme: This recipe is a bit intimidating, but again it's a presentation dish.

There is an easy-man's individual BW version I make using Pepp Farm puff pastry.


Did you get the mushed/compressed cardboard puff pastry on the bottom like that video said?
 
2021-12-08 3:30:21 PM  

McGrits: CFitzsimmons: Subtonic: Ant: Martian_Astronomer: but the bigger problem was that I'm ethically and stylistically opposed to foie gras

Is Beef Wellington supposed to have foie gras in it?

Bigger question, just where in the hell do you get foie gras?!

I use these guys. It's simply impossible to get foie gras and/or caviar in my town.

I am so glad I am not drunk right now or I would have $500 worth of perishable foods arriving at my house next week.

Although creamy grits with gruyere and black truffles is rather tasty.

/and the fois gras looks like a fun yet expensive set of food experiments.


It is both fun and expensive. The shipping is where they really get you!
 
2021-12-08 3:33:37 PM  
If offered Beef Wellington, I'd eat it, it's probably delicious. But I'll never make it. What a pain in the ass.

Honestly, the best things wrapped in puff pastry are either cheesy or sweet.

Just regular steak is farking awesome, make that and save yourself a lot of time.
 
2021-12-08 3:48:42 PM  

Subtonic: Ant: Martian_Astronomer: but the bigger problem was that I'm ethically and stylistically opposed to foie gras

Is Beef Wellington supposed to have foie gras in it?

Bigger question, just where in the hell do you get foie gras?!


You can order it from a number of online purveyors, like D'artagnan Meats. Any butcher shop and many specialty meat stores should be able to order it for you if they don't carry it normally.

/ Have never actually bought it because it's so expensive.
 
2021-12-08 4:27:53 PM  

Manfred J. Hattan: exqqqme: This recipe is a bit intimidating, but again it's a presentation dish.

There is an easy-man's individual BW version I make using Pepp Farm puff pastry.

Did you get the mushed/compressed cardboard puff pastry on the bottom like that video said?


The bottom can be a mess because they can stick to the pan, but I think parchment paper might be the answer there.

I cooled the steaks for a few min in the fridge along with the tapenade before covering with puff pastry. I cooked them on a small pan on a indirect grill.

These individual wellies are much faster - I cooked 3 steaks and got the whole thing done and on the table in around 45min.
 
2021-12-08 6:19:11 PM  

phlegmjay: Subtonic: Ant: Martian_Astronomer: but the bigger problem was that I'm ethically and stylistically opposed to foie gras

Is Beef Wellington supposed to have foie gras in it?

Bigger question, just where in the hell do you get foie gras?!

You can order it from a number of online purveyors, like D'artagnan Meats. Any butcher shop and many specialty meat stores should be able to order it for you if they don't carry it normally.

/ Have never actually bought it because it's so expensive.


I've never actually eaten foie gras. I'm guessing it's a whole different thing from your basic liver. I'm not a fan of any mammal liver (cow, sheep, etc). I'm ok with chicken livers, kind of. I think the foie gras goes through some fattening process, which makes it better? Richer?...Just curious.
 
2021-12-08 6:27:48 PM  
You can substitute a pork loin or a game meat to really cut the price down. I think it tastes better too.

Puff pastry is not hard to work with and it is readily available.

Roast the Welly on a  wire rack. to allow the air to get under it.

foie gras is included in the classic recipe ( this is high status dish and is meant to impress) but is often omitted today. In this case, the prosciutto acts as a substitute.

I think the key to a Welly is to have a really good classic sauce with it so be sure to have a good homemade stock at the ready.

Store bought puff pasty is great and super versatile.
 
2021-12-08 6:47:03 PM  

Cortez the Killer: phlegmjay: Subtonic: Ant: Martian_Astronomer: but the bigger problem was that I'm ethically and stylistically opposed to foie gras

Is Beef Wellington supposed to have foie gras in it?

Bigger question, just where in the hell do you get foie gras?!

You can order it from a number of online purveyors, like D'artagnan Meats. Any butcher shop and many specialty meat stores should be able to order it for you if they don't carry it normally.

/ Have never actually bought it because it's so expensive.

I've never actually eaten foie gras. I'm guessing it's a whole different thing from your basic liver. I'm not a fan of any mammal liver (cow, sheep, etc). I'm ok with chicken livers, kind of. I think the foie gras goes through some fattening process, which makes it better? Richer?...Just curious.


It's amazing. It's hard to describe in ways that don't sound disgusting. It's not livery like other livers (though I love those too). It has a somewhat meaty flavor and a delicate, buttery texture. It's incredibly rich. A couple of bites is more than enough.
 
2021-12-08 7:09:35 PM  

phlegmjay: Cortez the Killer: phlegmjay: Subtonic: Ant: Martian_Astronomer: but the bigger problem was that I'm ethically and stylistically opposed to foie gras

Is Beef Wellington supposed to have foie gras in it?

Bigger question, just where in the hell do you get foie gras?!

You can order it from a number of online purveyors, like D'artagnan Meats. Any butcher shop and many specialty meat stores should be able to order it for you if they don't carry it normally.

/ Have never actually bought it because it's so expensive.

I've never actually eaten foie gras. I'm guessing it's a whole different thing from your basic liver. I'm not a fan of any mammal liver (cow, sheep, etc). I'm ok with chicken livers, kind of. I think the foie gras goes through some fattening process, which makes it better? Richer?...Just curious.

It's amazing. It's hard to describe in ways that don't sound disgusting. It's not livery like other livers (though I love those too). It has a somewhat meaty flavor and a delicate, buttery texture. It's incredibly rich. A couple of bites is more than enough.


There are also several different presentations. The most basic is seared foi gras. The seared foi gras may be eaten with a cracker or toast but is also added to things to make the fancy. A bit fancier foi gras by itself are a terrine and then a torchon. Both of the latter turn it into a pate that is more like a butter in texture and is freaking amazing.
 
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