![]() As if beef tenderloin wasn't bringing enough umami, this mixture takes it to the next level. The mushrooms: AKA the duxelle, this mixture of mushrooms, shallots, and thyme is SUPER savory. Browning the meat on all sides, including the ends, does tons for the flavor of the Wellington as a whole. That's why we season liberally (about 1 teaspoon kosher salt per pound) and sear the meat before anything else. The best cut of beef for beef Wellington: We're starting with one of the most tender cuts of beef ever-the tenderloin! Beef tenderloin is super delicious, but without bones or much marbling, it's not the most flavorful cut of beef in the world. Traditionally, the dish centers around beef surrounded by pâté, mushrooms and some form of ham that is then wrapped in puff pastry and baked in the oven. The celebratory dish became a classic that rose to popularity as a fancy centerpiece served at dinner parties and holidays in the mid 1900's. ![]() What is beef Wellington? Beef Wellington is a traditional British dish it’s said to have originated in the 1800s after the Duke of Wellington won a victory in Waterloo. While this dish may seem daunting, we've broken it down step-by-step so you can serve up this holiday staple with all of the flavor and none of the stress. With four components-tender beef tenderloin, a savory duxelle, prosciutto, and flaky puff pastry-this is the centerpiece that will wow from the very first slice. Beef Wellington is a classic on holiday spreads for very good reason. ![]() The roast turkey is a Thanksgiving classic, but if you’re really looking to impress your holiday guests this year, beef Wellington is the centerpiece you should present.
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