Your Wellington looks delicious, @Iglooo. I hesitated to post a picture of our sliced Wellington as we like it on the rare side. I think most prefer it more medium, like yours.
Because two of the guests at our DIL’s family gathering like no pink at all, our son precooked one of the Wellingtons before encasing so a single cook time would bring them all to the table at the same time with the one more well done. He’s really got this down.
For the Beef Wellington folks… any tips for buying the meat?
Our son uses beef tenderloin. No scrimping on Wellington.
Wow, both Wellingtons look delicious! Thank you.
Yes, beef tenderloin. I ask the butcher to make mine slim and long, usually about 10-12” long 2-3” wide for 3 LBs.
@ChoatieMom Wow that is a bit raw for us. Looks great otherwise.
I use Tyler Florence’s recipe (google) with the layer of prosciutto and the mushroom layer that includes more than mushrooms, and prepared purchased puff pastry. I do not make the green peppercorn sauce.
We are happy with the beef tenderloin/filet from Costco. I asked a butcher there how much better the prime cut is than the choice cut and he said he didn’t think the prime was much better. I always buy the trimmed filet after seeing how much waste I had after doing the trimming myself.
So funny and timely. I posted around Thanksgiving that our son bagged a large buck on a hunting trip with my brother, part of which graced our T-day table, but there was just SO much meat on that animal. DS just sent me pics of a venison Wellington he and DIL made for dinner tonight from some of the backstrap. He said he decided to cook this one longer because it’s game, so more on the medium side:
I love green peppercorn sauce! So much fun! My D is in charge of it. She loves making it. We half the amount of peppercorn. It is so good.
@ChoatieMom Very handsome Wellington!
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