FoodBanter.com - View Single Post

graham[_4_]

On 17/10/2014 9:23 AM, wrote:
> On 17 Oct 2014 15:13:40 GMT, notbob > wrote:
>
>> On 2014-10-17, > wrote:
>>
>>> Her trick was using short crust pastry for the base and puff on top,
>>
>> Bingo.
>>
>> I recently came across a recipe for Beef Wellington in a back issue of
>> Fine Cooking magazine, which is famous for always including one
>> detailed all inclusive classic recipe. I was aware of the puff pastry
>> and the duxelles, but had never heard of wrapping the meat in crépes
>> to help absorb the beef juices and so avoid making the puff pastry
>> soggy. According to wiki, some recipes --apparently not all-- include
>> crépes as an ingredient. Regardless, it was too involved for me, so
>> I've not made Beef Wellington.
>>
>> nb
>
> It's not really involved. You need a good tenderloin or two, you do
> need to make the duxelle to paint the meat, but then there's just the
> pastry to make, or buy, your choice. It's somehow a nice dramatic
> dish and quite fun to make and serve.
>
> I have never heard of using crepes, nor would I like them there!
>
I made a meatloaf version once - very economical!! It was great! I just
moulded the minced beef, the lowest fat content I could find, and
roasted it to remove the excess fat and making sure it was cooked
through before wrapping it. It was a family meal *not* for a dinner party.
Graham