# Beef Wellington - Individual serving or Whole Filet? **URL:** \ **Category:** Cafe Society\ **Created:** [May 28, 2014, 8:52pm UTC](https://boards.straightdope.com/t/beef-wellington-individual-serving-or-whole-filet/689499 "2014-05-28T20:52:40Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![August\_West](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/august_west/32/18069_2.png) [@August\_West](https://boards.straightdope.com/u/August_West)\ **Post date:** [May 28, 2014, 8:52pm UTC](https://boards.straightdope.com/t/beef-wellington-individual-serving-or-whole-filet/689499/1 "2014-05-28T20:52:40Z")
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! ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [May 28, 2014, 9:14pm UTC](https://boards.straightdope.com/t/beef-wellington-individual-serving-or-whole-filet/689499/2 "2014-05-28T21:14:09Z")
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. ---
**Author:** ![Amateur\_Barbarian](https://avatars.discourse-cdn.com/v4/letter/a/59ef9b/32.png) [@Amateur\_Barbarian](https://boards.straightdope.com/u/Amateur_Barbarian)\ **Post date:** [May 28, 2014, 9:31pm UTC](https://boards.straightdope.com/t/beef-wellington-individual-serving-or-whole-filet/689499/3 "2014-05-28T21:31:34Z")
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. ---
**Author:** ![Leo\_Bloom](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/leo_bloom/32/10377_2.png) [@Leo\_Bloom](https://boards.straightdope.com/u/Leo_Bloom)\ **Post date:** [May 28, 2014, 10:04pm UTC](https://boards.straightdope.com/t/beef-wellington-individual-serving-or-whole-filet/689499/4 "2014-05-28T22:04:07Z")
Godspeed. You might like a [Food Lab article on Beef Wellington.](http://www.seriouseats.com/2012/12/the-food-lab-beef-wellington-ultimate.html) ---
**Author:** ![cher3](https://avatars.discourse-cdn.com/v4/letter/c/da6949/32.png) [@cher3](https://boards.straightdope.com/u/cher3)\ **Post date:** [May 28, 2014, 10:18pm UTC](https://boards.straightdope.com/t/beef-wellington-individual-serving-or-whole-filet/689499/5 "2014-05-28T22:18:06Z")
We just did individual ones for Mother’s Day and it was very hard to keep the filet mignon from getting overdone before the pastry was ready. ---
**Author:** ![August\_West](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/august_west/32/18069_2.png) [@August\_West](https://boards.straightdope.com/u/August_West)\ **Post date:** [May 29, 2014, 1:38pm UTC](https://boards.straightdope.com/t/beef-wellington-individual-serving-or-whole-filet/689499/6 "2014-05-29T13:38:10Z")
Good feedback, thanks! My wife is pushing me toward the traditional presentation as well, so I think that’s the way we’ll go. Any further tips from those that have made this dish are welcome. **Leo** , thanks for that link, great tips there! ---
**Author:** ![MrDibble](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mrdibble/32/114_2.png) [@MrDibble](https://boards.straightdope.com/u/MrDibble)\ **Post date:** [May 29, 2014, 2:33pm UTC](https://boards.straightdope.com/t/beef-wellington-individual-serving-or-whole-filet/689499/7 "2014-05-29T14:33:03Z")
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). ---
**Author:** ![Leo\_Bloom](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/leo_bloom/32/10377_2.png) [@Leo\_Bloom](https://boards.straightdope.com/u/Leo_Bloom)\ **Post date:** [May 29, 2014, 2:48pm UTC](https://boards.straightdope.com/t/beef-wellington-individual-serving-or-whole-filet/689499/8 "2014-05-29T14:48:18Z")
Ok, since there are vets here: I’m always been taken with the Food Lab’s intelligence, if not it’s ultimate recipe. I’ve been storing the link above for consulting if and when I do the thing. Any comments on it? ---
**Author:** ![August\_West](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/august_west/32/18069_2.png) [@August\_West](https://boards.straightdope.com/u/August_West)\ **Post date:** [May 29, 2014, 7:03pm UTC](https://boards.straightdope.com/t/beef-wellington-individual-serving-or-whole-filet/689499/9 "2014-05-29T19:03:44Z")
> [@MrDibble](#): > > 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. ---
**Author:** ![butler1850](https://avatars.discourse-cdn.com/v4/letter/b/779978/32.png) [@butler1850](https://boards.straightdope.com/u/butler1850)\ **Post date:** [May 29, 2014, 8:34pm UTC](https://boards.straightdope.com/t/beef-wellington-individual-serving-or-whole-filet/689499/10 "2014-05-29T20:34:48Z")
August, I’ve used venison. I made a whole backstrap into a Wellington. It was good. DO NOT overcook… but you already know that. -Butler ---
**Author:** ![YogSothoth](https://avatars.discourse-cdn.com/v4/letter/y/8edcca/32.png) [@YogSothoth](https://boards.straightdope.com/u/YogSothoth)\ **Post date:** [May 29, 2014, 8:57pm UTC](https://boards.straightdope.com/t/beef-wellington-individual-serving-or-whole-filet/689499/11 "2014-05-29T20:57:23Z")
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. ---
**Author:** ![swampspruce](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/swampspruce/32/261_2.png) [@swampspruce](https://boards.straightdope.com/u/swampspruce)\ **Post date:** [May 29, 2014, 9:12pm UTC](https://boards.straightdope.com/t/beef-wellington-individual-serving-or-whole-filet/689499/12 "2014-05-29T21:12:00Z")
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? 🙂 ---
**Author:** ![Orwell](https://avatars.discourse-cdn.com/v4/letter/o/dfb087/32.png) [@Orwell](https://boards.straightdope.com/u/Orwell)\ **Post date:** [May 29, 2014, 9:21pm UTC](https://boards.straightdope.com/t/beef-wellington-individual-serving-or-whole-filet/689499/13 "2014-05-29T21:21:06Z")
> [@August\_West](#): > > 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 > > 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. 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. ---
**Author:** ![August\_West](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/august_west/32/18069_2.png) [@August\_West](https://boards.straightdope.com/u/August_West)\ **Post date:** [May 29, 2014, 9:34pm UTC](https://boards.straightdope.com/t/beef-wellington-individual-serving-or-whole-filet/689499/14 "2014-05-29T21:34:08Z")
> [@Orwell](#): > > 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. 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? ---
**Author:** ![Orwell](https://avatars.discourse-cdn.com/v4/letter/o/dfb087/32.png) [@Orwell](https://boards.straightdope.com/u/Orwell)\ **Post date:** [May 29, 2014, 9:58pm UTC](https://boards.straightdope.com/t/beef-wellington-individual-serving-or-whole-filet/689499/15 "2014-05-29T21:58:38Z")
> [@August\_West](#): > > 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. 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. ---
**Author:** ![Fiddle\_Peghead](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/fiddle_peghead/32/3506_2.png) [@Fiddle\_Peghead](https://boards.straightdope.com/u/Fiddle_Peghead)\ **Post date:** [May 29, 2014, 10:03pm UTC](https://boards.straightdope.com/t/beef-wellington-individual-serving-or-whole-filet/689499/16 "2014-05-29T22:03:46Z")
I’ll refrain from answering, having never eaten or prepared Beef Wellington. However, I might have a suggestion for [dessert](https://www.youtube.com/watch?v=ezn9Lrdc9ZQ). 😉 🙂 ---
**Author:** ![MikeG](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mikeg/32/4329_2.png) [@MikeG](https://boards.straightdope.com/u/MikeG)\ **Post date:** [May 29, 2014, 10:09pm UTC](https://boards.straightdope.com/t/beef-wellington-individual-serving-or-whole-filet/689499/17 "2014-05-29T22:09:01Z")
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. ---
**Author:** ![Orwell](https://avatars.discourse-cdn.com/v4/letter/o/dfb087/32.png) [@Orwell](https://boards.straightdope.com/u/Orwell)\ **Post date:** [May 29, 2014, 10:35pm UTC](https://boards.straightdope.com/t/beef-wellington-individual-serving-or-whole-filet/689499/18 "2014-05-29T22:35:48Z")
Oh, by the way, I’d like to hear how it turns out using the venison loin. Sounds like a good idea. ---
**Author:** ![the\_diego](https://avatars.discourse-cdn.com/v4/letter/t/7bcc69/32.png) [@the\_diego](https://boards.straightdope.com/u/the_diego)\ **Post date:** [May 29, 2014, 11:44pm UTC](https://boards.straightdope.com/t/beef-wellington-individual-serving-or-whole-filet/689499/19 "2014-05-29T23:44:20Z")
Most Filipinos can’t stand the raw inside of a roast. Is it ok to sear both sides of a slice of BW? ---
**Author:** ![MikeG](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mikeg/32/4329_2.png) [@MikeG](https://boards.straightdope.com/u/MikeG)\ **Post date:** [May 30, 2014, 2:07am UTC](https://boards.straightdope.com/t/beef-wellington-individual-serving-or-whole-filet/689499/20 "2014-05-30T02:07:25Z")
Really Diego? They will eat Balut but not rare beef? Wow. [Next page](https://boards.straightdope.com/t/beef-wellington-individual-serving-or-whole-filet/689499.md?page=2)