It’s pretty skookum, as we used to say in Alaska. You can also make it with whole Hatch chilis or even Anaheims if you want to be more authentic, but it’s a PITA because you have seed them, roast them, peel them and then dice them. I’ve done it that way and see no advantage in flavor, but a lot more labor.
Thanks for the recipe and the new word, which I had to look up to get its proper meaning.
I agree, that recipe does sound pretty damn skookum. Definitely going to try it this chili-weather season.
Use pre-rolled puff pastry… sear and dry your tenderloin before wrapping… drain your duxelle well …you will do fine !!!
If your GF loved it that might be reason enough to make it again. 
If duck was too greasey could chicken be substituted?
Sure, but I used duck because my chef friend suggested it and got some for me. He moved ~10 years ago and I miss him.
Thanks! Will do this for my next “important” meal/event.
I make Beef Wellington a couple times a year, it always turns out great. I go the whole hog with foie gras, wild mushroom duxelles and crêpes.
I also do an Ostrich Wellington with ordinary pâté.
Thing I want to cook this summer is a proper US-style smoked brisket.
You and @Cervaise should do a meetup and cook us all brisket. I’d show up for sure if possible. (I’d chip in for costs)
Ostrich were a big deal around here for about a minute, years ago. I cooked lots of ostrich back then.
Unfortunately, all the “farmers” who tried their hand at ostrich were pure speculators who had no real knowledge about animal husbandry and they all lost their investment. Ostrich is no longer a thing here.
Ostrich is very common, and cheaper than beef here (and better for you)
I LOVED ostrich, since it’s so lean and I dislike fat (yes, I know “fat is flavor”).
The first farms around here that had ostrich had them die for all sorts of stupid reasons. The first winter everyone thought their ostrich had broken wings.
Summary
The first hard snow fell on their backs; it melted, dripped down, refroze, and formed heavy icicles that pulled their wings down.
ISTM you have only a few choices for lean meat.
It has fat (e.g. marbled beef but then, of course, it is not “lean”), you add fat (butter most likely but could be bacon or something else) or you use a sauce (of which there are many).
Plain lean meat is bleh when it comes to taste.
I disagree. I regularly buy steak, trim off every bit of fat, then grind it. Then I form 1/2 pound burgers and sous vide them rare. Drain off more fat, Pat them dry, then use a torch to sear them. Delicious burgers!
Similarly, I have filet mignon cut a bit thicker than usual, requesting little fat. Sous vide rare, then sear. Mmmmmmm.
The Timpano from the film “Big Night”
apparently Stanley Tucci has the recipe in his cookbook
We stole it from the Chinookan language and then corrupted it to mean anything out of the ordinary.
Did you see my link to my older ‘Barbecued Beef Brisket!’ post upthread? If you follow the steps in the Cooks’ Country video of that OP, as well as the advice contributed in the other posts, you will be pretty much guaranteed to have a perfect smoked brisket.
Maybe it’s just because of where I grew up, but IMHO lasagna is dead easy to make and all kinds of riffs are done on it. I consider it a ‘kitchen sink’ dish - you can look in the fridge, throw what needs to be used up in there and it comes out great. And as already mentioned, if you make a big 'un, it freezes great. I actually have a recipe for one that fits in a loaf pan, so 4 servings. As a two-person household it comes in handy, though I often double the filling recipe and freeze half of it so I can easily make more of it later.
I’m a little constrained by a small kitchen, and that I live alone. If I make anything like a pork shoulder I’m going to be eating the whole thing myself. But there are a few things I’m tempted to try.
I saw Jacques Pépin make a Paris-Brest on his cooking show once, and it looked interesting. It’s a round choux pastry filled with hazlenut pastry cream. The dough is piped into a large circle to celebrate the Paris-to-Brest bicycle race, and I’ve always thought it would be fun to try piping. The only occasion I’d have to make one would be a dinner at my curling club, so I’ve wondered if I could do one in the shape of a curling stone.
I’d like to try making bratwurst, or some other sausage, so I could form them in the shape of balloon animals. I just think it would be funny to have a sausage poodle turning on a rotisserie while it cooked.
I keep a constantly updated list of “Things to try/use up”. It’s a combination of foods I have never made but want to try, and things I ought to cook soon because I have a big supply of a particular ingredient that I should use before it goes bad. There is some overlap in the two categories but they aren’t the same.
Things on the current list I have never made before but would like to try, include:
- popovers
- Danish donuts using an aebelskiver (because a tenant left one behind and I just found it hiding in the back of an unused drawer)
Things that were on the last version of the list that I have gotten around to trying include:
- preserved lemons
- pao de queijo
These are a cinch to make. Go for it!
My mother made beef Wellington when I was a kid. She did a very good job, everything came out the way you would expect it should.
And it’s wildly overrated, especially in light of the ridiculous amount of work involved. In my opinion it’s an imbalanced dish, the pastry is stupid and adds nothing because it’s so thin and ends up being soaked in beef juice and I guess it makes it look pretty but who gives a fuck? I think Gordon Ramsay is laughing his ass off at the way he’s put one over on everybody that this is his signature dish and it’s so great. Bullshit. Fussy waste of a good roast. (Says the woman who really is no fan of chateaubriand, I’ll take prime rib or brisket every time.)
My most recent adventure in making something I’ve always wanted to make is the very down-home simple Salisbury steak! Just made it last week after a lifetime of appreciating it (when it’s done well… Although when I was a kid Salisbury steak was my absolute favorite TV dinner) It was delicious and I am certain to make it many times in the future because it’s also dead simple, cheap, and easy to make in quantity for several meals over several days. When I have a freezer again I’m sure I’ll test out how well it freezes.
I am a big fan of ground beef generally, assuming it’s very fresh and very good quality with somewhere between 75 and 80% lean to fat, no leaner. It’s yummy and versatile and cheap.
And here is a tip from a ground beef aficionado: stop buying the stuff made by the supermarket, unless you select your own whole beef cuts, like a chuck roast, and have them grind it for you while you wait. (Doing that eliminates the “cheap” part.) and only bother doing that if you plan on cooking it within 24 hours. Instead, go for prepackaged, vacuum sealed ground beef rolls. The cuts they use are pretty standardized because they turn the stuff out in huge quantities, as opposed to just sweeping up whatever fell on the floor and throwing it in the grinder, which I’m pretty sure is not that much of an exaggeration of what most supermarkets actually do.
The vacuum sealing keeps it fresh. I’m sure any adult who cooks around here is aware of the fact that ground beef oxidizes very fast which really ruins it. It doesn’t have to be rotting to be nasty, and once it goes gray, which happens in 24 hours, it’s nasty. But that also means once you bust open that rolled beef you either have to re-vacuum it yourself or freeze it if you’re not gonna use all of it right away because that’ll oxidize just as fast as the crap the supermarket is putting out.