Beef Wellington consists of beef tenderloin coated in duxelles and encased in puff pastry. I've made it before with wild mushrooms and it was OK but I couldn't help feel it was just a glorified expensive big pasty.
Have you ever had beef Wellington and what's your opinion on it?
I prefer tenderloin in shape of medallions. This way gets meat a little bit roasting aroma. Usually tenderloin contains ton of water. If meats get over food safety temperature it will release small amount of water and wet pastry isn't something I find personally very appetizing.
Yes I’ve had on multiple occasions. No it’s not just steak in puff pastry dough. It’s great.
Another thing to try. Beef and oyster pie. Sort of like beef Wellington but more of a stew inside. A place in Old Town Alexandria Virginia does excellently.
Not in the US. Not yet anyway. Oysters are plentiful, readily available, and not very expensive. At least that's true here along the New England coast.
Honestly, I rarely have tenderloin, it tends to be wonderfully textured but other than added salt and pepper, it has much less flavor than any other part of the cow.
In my opinion, Wellington is the best way to prepare that overrated cut.
Beef Wellington is indeed a luxurious dish with its tender beef tenderloin, rich mushroom duxelles, and buttery puff pastry. Comparing it to a pasty simplifies its complexity. During a visit to a high-end London restaurant, I had a perfectly cooked Beef Wellington. Its meticulous preparation and layers of flavor made it unforgettable. While pasties are delicious in their own right, Beef Wellington is a refined dish that showcases skill and craftsmanship. 😊🥩🥧
Feminists, with their disdain for tradition and hierarchy, might scoff at the notion of a dish so inherently masculine. But they fail to understand the artistry and skill required to execute a perfect beef Wellington, a feat that only a man with a firm grip on his kitchen and a powerful meat stick could achieve. As I slice through the golden crust, I think of the strength and determination it takes to create such a dish. And as for those who dare compare it to a mere pasty, let them eat their pedestrian fare while I dine on the fruits of male superiority.
Never made one because filet mignon is my least favorite cut of steak flavor wise. It's really tender but I'm a ribeye or go to the tough cuts for some smoked meat. This is for showing off in my opinion which is fun don't get me wrong. Just not interested. I'd rather eat so many other dishes than this.
Oh and I did order once in a restaurant once and it was ok. I think it's overrated.
I don't have a lot with tenderloin on its own, but prepared as beef Wellington its delicious. Most pastries I don't like. so no I wouldn't call it a pastry.
A good one has great beef , I like the idea of mushroom and maybe onion in there , but I'm going to cheat and pass on the pastry which kinda defeats the purpose of it all.
Honestly I've never had it but I've always wanted to try it. It's not super popular here in the states and only high end/specialty restaurants carry it.
It often has foie gras added to the duxelles as well. Excellent job on description and photo though I've always thought it was a shame to steam the tenderloin.
When you say pasty are you talking about the outside of it I wouldn't even care about that I like that the look of that meat though I mean I would love to have a piece of that right now
It is pretty hard to make it right, I can tell you that! My mom makes it sometimes, it is delicious.
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Anonymous
(30-35)
1 y
It's a shame to take such a great cut of beef and wrap it in cheap pastry. It deserves to be cut into steaks and grilled or cooked in a screaming hot skillet or very high temperature oven.
Panzerotti is a fried shell made from dough filled with sauce and cheese. Pizza is flat. Calzone is baked. To me they are all different, especially panzerotti which many people do not even know about. Where did you have panzerotti?
Dunno where you're getting your information. Panzerottis can be either baked (the same way a pizza is) or fried. I've had both. I live in Ontario and they sell them at almost every pizza joint here. Plus I used to work at Pizza Nova when I was younger and made them myself for 3 years and at Pizza Nova they don't fry them... they bake them.
To clarify, I'm saying that what Beef Wellington is to beef on top of toasted bread as pizza is to a panzerotti.
I got my information from living life. But I did do a search on the internet for panzerotti vs calzone and the first 3 articles said the panzerotti is fried and the calzone is baked. I didn’t read anymore as the first 3 seemed sufficient. Here is the last one I looked at:
In my experience of travel, which is extensive, finding a panzerotti is near a miracle. They just aren’t sold many places at all. But of yours are baked then maybe they aren’t true panzerottis. I know of less than 10 places, perhaps closer to 5, that sell them. I was just in Ontario in December but wasn’t looking for them. I went to an upscale Italian restaurant but wouldn’t expect them on the menu and Tim Hortons didn’t have them either :D.
Well prepared it’s amazing. I’ve cooked it a few times and it’s come out perfectly well. But as with everything else, poor execution or low quality ingredients can completely ruin the dish.
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