I'm tough, I can take it....

My version of Beef Wellington....

www.cathy.co.za/beef.html

Cheers
Cathy(xyz)

"cathyxyz" wrote in message
oups.com...
I'm tough, I can take it....

My version of Beef Wellington....

www.cathy.co.za/beef.html

Cheers
Cathy(xyz)

You're tough, you can take it?
Shouldn't be hard to take praise.
It's fantastic/fabulous. You should be really proud.
Thanks for posting it. An inspiration.
Dee Dee

"cathyxyz" wrote in message
oups.com...
I'm tough, I can take it....

My version of Beef Wellington....

www.cathy.co.za/beef.html

Cheers
Cathy(xyz)

It looks beautiful! Can you please post the recipe - i've never attempted
it :-)
Teri

cathyxyz wrote:
I'm tough, I can take it....

My version of Beef Wellington....

www.cathy.co.za/beef.html

Cheers
Cathy(xyz)

Fantastic! I've never been so daring. I did have an "individual
Wellington" at a banquet once; apparently they used slices of prime filet
and did the en croute thing so each person would have their own encased
little Wellington. It was quite tasty but I've never tried to prepare it
(either way).

Jill

On 25 Feb 2006 10:31:30 -0800, "cathyxyz"
wrote:

I'm tough, I can take it....

My version of Beef Wellington....

www.cathy.co.za/beef.html

Cheers
Cathy(xyz)

Wowza!
--
modom

"My baby's got no clothes
'Cause she's makin' chicken soup."

-- Chuck E. Weiss

"cathyxyz" wrote in message
oups.com...
I'm tough, I can take it....

My version of Beef Wellington....



C'est magnifique!!

Chris

Sheldon wrote:
cathyxyz wrote:
I'm tough, I can take it....

My version of Beef Wellington....

www.cathy.co.za/beef.html

Nery nice!

What are those two bisquit looking things?

Roast half-spuds....

Cheers
Cathy(xyz)

cathyxyz wrote:
Sheldon wrote:
cathyxyz wrote:
I'm tough, I can take it....

My version of Beef Wellington....

www.cathy.co.za/beef.html

Nery nice!

What are those two bisquit looking things?

Roast half-spuds....

Cheers
Cathy(xyz)

I guess you peeled them first? I agree with Sheldon, they look like
rolls/biscuits. What type of spud?

Jill

jmcquown wrote:


I guess you peeled them first?

Yep. Peeled 'em.


I agree with Sheldon, they look like
rolls/biscuits. What type of spud?

King Edward.. just joking Normal, white, roasting spuds - available
at our supermarkets..

Cheers
Cathy(xyz)

On Sat, 25 Feb 2006 10:31:30 -0800, cathyxyz wrote:

I'm tough, I can take it....

My version of Beef Wellington....

www.cathy.co.za/beef.html

Cheers
Cathy(xyz)

The Wellington looks like a LOT of work. Very nice..the beef color is
perfect!

jay wrote:
On Sat, 25 Feb 2006 10:31:30 -0800, cathyxyz wrote:

I'm tough, I can take it....

My version of Beef Wellington....

www.cathy.co.za/beef.html

Cheers
Cathy(xyz)

The Wellington looks like a LOT of work.

Not as bad as it looks!


Very nice..the beef color is
perfect!

Thanks. It tasted good too.....

Cheers
Cathy(xyz)

"jay" wrote in message
news
On Sat, 25 Feb 2006 10:31:30 -0800, cathyxyz wrote:

I'm tough, I can take it....

My version of Beef Wellington....

www.cathy.co.za/beef.html

Cheers
Cathy(xyz)

The Wellington looks like a LOT of work. Very nice..the beef color is
perfect!


I can just taste it looking at the pic and the perfect beef color as you
describe! Yum!

Elisa

cathyxyz wrote:

Believe it or not, got the idea from watching a Jamie Oliver show...its
much easier than it looks!

Well, it *looks* fabulous!

But... first of all, I have some generic objections. I happen to think
that of all the famous recipes Beef Wellington is one of the most
overrated. Here is what I posted some years ago:
Beef Wellington is not exactly one of my favourite dishes. Roasting or
browning a solid piece of meat and then steaming it (which is what
happens, once you enclose it in a pastry shell and continue to cook)
does nothing for its flavour, except for dumbing it down. The pastry
adds its own bland-down effect and the optional addition of foie gras is
designed more to impress the guest than to improve the dish in this
case. It's not accidental that most pie-type meat dishes call for
*minced* meat - it somehow blends in and contributes to the making of a
harmonious whole, rather than to a combination of basically unrelated
ingredients. But that's just MHO and it doesn't mean I wouldn't be able
to enjoy the dish - just not on the same level as a really well-composed
one.

My version is as follows:

[ingredients snipped]

1) Sautee the mushrooms with garlic (and red wine) in butter - set
aside to cool
2) Place pastry on a board
3) Lay bacon slices on pastry until covered
4) Spread cooked mushrooms over bacon
5) Place fillet on top of mushrooms
6) Roll pastry around this lot, seal, and wash with egg

Bake this at 220 deg C for 20-25 minutes.

Please correct me if I am mistaken but, to me, it looks like you forgot
to include an important step in the above instructions. Is there really
no prior roasting, or at least browning, of the meat? This would mean
that the meat is just steamed. Besides, considering the enclosing
pastry, 20-25 minutes in total seems too short a time for a 600g piece
of beef, which is likely to end up almost raw.

Victor

"cathyxyz" writes:

Splosh of red wine

Is "splosh" the scientific term?
Your Wellington looks amazing. You should be proud! I agree with
your decision on the pate, I couldn't eat pate myself.

Stacia

"cathyxyz" wrote in message
oups.com...
I'm tough, I can take it....

My version of Beef Wellington....

www.cathy.co.za/beef.html

Cheers
Cathy(xyz)

Very nice. I'm so impressed with the Wellington. It looks done to
perfection.
Janet