I’ve decide to make Beef Wellington this weekend for a small dinner party. My question for those who have made or eaten this dish, which way would you prefer to have it served?
I can either make the traditional presentation of wrapping the entire filet and all accoutrements in a puff pastry log, or I could make individual Wellingtons (for lack of a better word).
I have to say I’m leaning towards making many smaller ones, as I think I would like having a higher ratio of pastry to filling, but my one concern is drying out the beef.
Opinions and recipes are welcome!
Oh yeah, I almost forgot to mention I’m using fresh-picked morels for the duxelles, it’s going to be mind-blowing!
I’d do the whole thing for a dinner party. It’s easier, and I’d think your individual steaks would be overdone by the time the pastry is sufficiently browned. I’m sure there’s a work-around, though.
The restaurant style of an individual cut in its own puff is heavenly, but may be too much for home ovens and cooks, especially turning out several, simultaneously, without hassle and without ruining the delicate little beasts.
Go with whole fillet. I’ve done individual, a couple times, and you get better done meat with the whole fillet (which I’ve done lots).
I can’t help but feel you’re wasting morels making duxelles from them, though. Too many other competing flavours there to really do the delicate morel flavour justice, plus you have to really cook down the duxelles to get it dry enough (or else you’ll have soggy pastry as the water steams off).
You may be right, although I’m not sure I agree with the “delicate” description, I think morels have an earthy, smoky flavor that I hope will complement the dish. Cooking them down should concentrate the flavor even more. If it matters, I believe I’ve now decided to use a venison tenderloin in place of filet, so I’m not even going to call this creation Beef Wellington anymore for fear of purists
So I guess I’m making Filet de Venaison en Croute avec duxelles aux
champignons sauvages et pâte. (sounds classier in French, non?).
Anyone ever used venison? I have no fear of “gamey” flavors detracting from the dish, the deer I shot is from corn country and the filet is well trimmed of fat and silverskin. Feel free to try and talk me out if it, though.
I’ve done both versions. I would have to say that the individual versions are more filling since you get more pastry vs. the weight of the beef, but the whole filet is easier and much faster. If you have time and don’t mind cooking, I’d do the individual portions, otherwise stick with the easier one.
My first inclination was to say individual as there is no such thing as too much puff pastry. However, I think in this case a filet is the way to go and definitely use the morels! And grilled asparagus if you can get it fresh. What are your wine/beer choices to go with this and when should I be over for supper?
Are you using the deer loin or tenderloin. They are two different cuts. The loin is typically three inches or so thick but the tenderloin is not much more than an inch thick - way too small to Wellingtonize. I wouldn’t be afraid to try the recipe with a deer loin - as it is plenty lean and tender enough - but have never done so.
In any event, I wouldn’t worry about gamey flavor either - properly handled venison has little or no gaminess. Now, drive home with the deer on the hood of your Jeep and then hang it for a couple of days before you get around to skinning it - that’s where the dreaded gaminess comes from.
See, I was going to say “backstrap”, but that seems to confuse people also. I am using the chunk of meat that lies along the spine on the outside of the deer, not the small pieces on the inside that I cook up the same day I butcher the deer.
swampspruce, I happen to have fresh asparagus (both wild and domesticated) from my very own yard that I will grill and serve with this dish! Dinner is at 6, come on over.
Wine is a very good question. I’m thinking something bold and with some acidity, maybe Barolo?
You are using the larger loin, which is the ribeye in beef. Although the beef tenderloin, or filet mignon, is used when making beef wellington, a deer tenderloin (located inside the ribcage) is way too small.
I love mushrooms and I wouldnt use morels either. I’d use regular button mushrooms which really do have a lot of flavor when they are cooked down. I’d add some porcini for added flavor.
