Beef Wellington

  1. Anyone have a good (and not too difficult) recipe? I'd prefer if the recipe did not use foie gras.
  2. you don't have to use foie gras, you can also use duxelles which is chopped mushrooms and shallots sauteed in butter until dry.

    1. Put duxelles around 3lb beef fillet, and wrap in 3 10 inch herb crepes
    2. Roll out 1 1/2 lb puff pastry (1/4 inch thick) and wrap around fillet completely
    *you can decorate your beef wellington by making lattices or whatever with leftover puff pastry
    3. Put pacel on dampened baking sheet, and brush with egg wash (1 tsp egg yolk and 1 tsp water +pinch of salt)
    4. Bake at 400F for 10 min, then lower heat to 350F and bake until golden.

    Let rest for 10 min, then slice and serve.
    Any questions, please PM me, info might of been lost when i was paraphrasing the recipie out of a book
  3. I have a similar recipe to yours, but it's for individual beef wellingtons and the stuffing is this shallot-blue cheese. It's so yummy!

  4. Thanks for the tip! Sound DELICIOUS! I'm going to try it.

  5. Shallot-bleu cheese sounds TDF as well!!! :drool: