Help - beef Wellington

[TVC]

Are you just doing a clean red wine sauce with it?

 

[Cycling Naturalist]

Are you just doing a clean red wine sauce with it?

Pretty well - there will be a reservation of a spoonful of the duxelle, the use of red wine and then adjustments with port and perhaps red currant at the seasoning adjustment point. I want to flare off the alcohol, but not to reduce too much as I want some moisture on the plate.

 

[Archie_tect]

Patrick, here are some tips for first timers:
http://www.bbcgoodfood.com/content/tips-making-perfect-beef-wellington

Hope it goes well, good luck.

 

[Cycling Naturalist]

Patrick, here are some tips for first timers:
http://www.bbcgoodfood.com/content/tips-making-perfect-beef-wellington

Hope it goes well, good luck.

Thanks - I like the way he uses the egg as glue.

 

[ufkacbln]

Lidl......

 

[Pale Rider]

Beef Wellington does look like a lot of fuss for a posh meat pie, and far too easy to end up with something barely edible.

The Lidl ones might be very good, a lot of their stuff is.

 

[Archie_tect]

To be honest I'd prefer to have the pate as a starter with toast, then a nice fillet steak with a salad using the lovely mushrooms to make a forestiere sauce followed by apple pie and clotted cream using the pastry... yum.

 

[Cycling Naturalist]

To be honest I'd prefer to have the pate as a starter with toast, then a nice fillet steak with a salad using the lovely mushrooms to make a forestiere sauce followed by apple pie and clotted cream using the pastry... yum.

I quite agree - I think the pate would make the dish over rich. My thinking is that when you have got very high quality ingredients, then you need to keep it as simple as possible, and concentrate on getting the basics right.

 

[Markymark]

Final advice, make sure you serve it with brown sauce, not ketchup.

 

[TVC]

Final advice, make sure you serve it with brown sauce, not ketchup.

Oh no, another UKIP supporter.

 

[Cycling Naturalist]

Final advice, make sure you serve it with brown sauce, not ketchup.

Is that before or after the whole thing goes in the deep fat fryer for finishing?

 

[Lullabelle]

Oi Patrick, this is cooking chez TVC

Our lunch today: pigeon breast on a pillow of leek and oyster mushroom, seared cauliflower, picked watercress and port jus

 

[vernon]

Oi Patrick, this is cooking chez TVC View attachment 75668



Our lunch today: pigeon breast on a pillow of leek and oyster mushroom, seared cauliflower, picked watercress and port jus

That pigeon needed implants to make the meal more substantial.

 

[Fnaar]

Use proper rubber wellingtons

 

[TVC]

That pigeon needed implants to make the meal more substantial.

It was just lunch