Entrees » Beef Wellington
This entrée is a surefire hit for special occasions. Beautiful, delicious, meticulously prepared. That's Beef Wellington. Personal chef Eliot Morgan dispels any fear of creating this dish with his calm explanation of the steps. Easier than you might think, just don't rush the process, and the result will be a gorgeous pastry-wrapped beef tenderloin with prosciutto and mushrooms that's a keeper for your recipe repertoire.
Posted Friday, March 30, 2012, at 3:24 pm by Carolyn Waldron-Parr:I made two of these for a big group of family. They came out AMAZING. Follow Eliot's steps and yours will come out great too!
Posted Tuesday, April 5, 2011, at 9:21 pm by CaseyLartigue:Thanks, Eliot. I WILL try this and will report back the results... Please let me know if you have any other cooking videos.
Posted Thursday, March 31, 2011, at 10:58 pm by Eliot Morgan:There is nothing done in a professional kitchen that you can't replicate at home--nothing. In a professional kitchen we have to work faster, and at times have easy access to ingredients you my have to put in some extra effort to source, but it is all doable. As for speed, you'll pick it up over time. Don't be afraid to change an ingredient. If you prefer Portobellos or Chanterelles, make the substitute. The thing to watch is the technique. Watch the steps. Take a look at the ingredients. They're all good. You're going to love it. Beef Wellington is so worth the time. Pick a red wine with notes of pepper and dark fruit to stand up to the mushrooms and the caramelization of the beef. If you prefer beer, you'll want to try a hoppy one with this dish. A Dogfish Head 90 Minute IPA with its up front hops and malty finish is a fantastic earthy match. Feel free to post about your results. If you have a problem, I'll troubleshoot. Have fun.
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