Thread: Beef Wellington.

I’ve been tossing and turning all night worrying about my duxelles. Although it is only one aspect of this classic dish, the variables seem to be overwhelming.

Take for example the mushrooms. One is torn between; button, Portobello (with the stems and gills removed before chopping), dried porcini soaked in hot water to soften and Gordon Ramsey’s distinct recommendation of chestnut mushrooms. What would you advise based on your own endeavours with this recipe?

Then there is the contumacious issues as to whether the addition of blanched spinach is overwhelming or one should simmer the mix in red wine or a teaspoon of double cream!

Dunno, I reckon you should just get to and make one or two and post them here please!

I believe the so-called classic version has been compromised with unnecessary complexities with the new class of chefs.....

Leave it be.
A nice hardy-rich sauce with beef.

The best Beef Wellington I have consumed in Thailand was from a place called Two Chefs in Karon Beach.I know that doesn't sound too flash,as the Chefs are a chain,but jeez when you have a need of something from home,that really hit the spot.

i heard magic mushroom go well with anything

Field mushrooms, grown in cow pats. Stem on, gills included.

Obvious init.

The peasants of the U.K have also been having sleepless nights about a Hamburger.Front page news story about a politician eating a hamburger.Did he use a knife and fork,or was it chopsticks? I cannot sleep,hamburgers affect sleep through worry.

My pastry always ended up soggy.

Originally Posted by MANICHAEAN

I’ve been tossing and turning all night worrying about my duxelles. Although it is only one aspect of this classic dish, the variables seem to be overwhelming.

Take for example the mushrooms. One is torn between; button, Portobello (with the stems and gills removed before chopping), dried porcini soaked in hot water to soften and Gordon Ramsey’s distinct recommendation of chestnut mushrooms. What would you advise based on your own endeavours with this recipe?

Then there is the contumacious issues as to whether the addition of blanched spinach is overwhelming or one should simmer the mix in red wine or a teaspoon of double cream!

Piss or get off the pot

You really are quite articulate.