Your video was great and, very helpful. The presentation was straight forward without the elaborate "mumbo jumbo" that these well know chef's explain.
@rtask That's how I always sear meat, whether it's for a Wellington or if I'm cooking something "bistro-style" and finishing it off in the oven. - Cindy
Mustard is actually traditional as opposed to a variant. I have seen some people try to use french mustard, but that's an obvious variant--it's English mustard. Also traditional would be pâté de foie gras and bacon. Still, this looked very good and I like the sizes. I have seen some try to make them too large and they don't present as well. Thanks!
@LifeofNickandBrian I'm not familiar with using prosciutto or mustard with a Beef Wellington, but it good be a great variation! Sometimes you have to use flour to roll pastry, but many times, especially with stiffer doughs like a puff pastry, you don't need the extra flour. It's there just to make the rolling easier. -Cindy
@ando1135 The Mushroom Duxelle is not supposed to carry the flavors of the meat along with it. If I were making a pan sauce, I would have definitely kept the brown bits in the pan because they do have great flavor! Sometimes there are dishes where you want the different elements to be cooked separately. - Cindy
is that fillet mignon? if so it must've been one big tenderloin, but the question was if u get the same results (or better) by using roasted beef, (such as eye round steak, rib eye steak or other cuts that are a bit tougher in texture but also in flavour), bakin' them medium of course since rare/medium rare would be a bit tough to bite through
@eudaemonian I do use filet mignon in Beef Wellingtons and you're right it was a HUGE tenderloin! (A little too big, I think...) Because the meat cooks for such a short period of time, I'm not sure how another cut of meat would work. I think you're right - it would be tough to bite through. I've begun using smaller pieces of filet mignon and it still makes for a lovely entree. -Cindy
Absolutely awesome video! My kids have been dying to try to make a wellington and we searched the web and this is the most useful and informational.. well done! My daughter is a culinary student in high school here in Boston and is about to make your beef Wellington. I'll letcha know how it comes out! Thanks again!
@SerenityScrappers I made 8 Wellingtons for Christmas dinner last night and people really enjoyed them! They are such a great "make ahead" dinner. I hope your family likes them! - Cindy
Your video was great and, very helpful. The presentation was straight forward without the elaborate "mumbo jumbo" that these well know chef's explain.
ceddie2000 1 week ago
@ceddie2000 Thanks so much for your kind words! A really appreciate them :) -Cindy
harwoodpodcast 1 week ago
thanks for the vid, but searing with olive oil? really?
rtask 2 months ago
@rtask That's how I always sear meat, whether it's for a Wellington or if I'm cooking something "bistro-style" and finishing it off in the oven. - Cindy
harwoodpodcast 2 months ago
@rtask I too like olive oil, for the flavor. I can take heat well enough for a sear. Now if you're frying, NO.
ERdept1 1 month ago
Mustard is actually traditional as opposed to a variant. I have seen some people try to use french mustard, but that's an obvious variant--it's English mustard. Also traditional would be pâté de foie gras and bacon. Still, this looked very good and I like the sizes. I have seen some try to make them too large and they don't present as well. Thanks!
1105Chance 5 months ago 2
looks great.
GreatWall1973 6 months ago
@LifeofNickandBrian I'm not familiar with using prosciutto or mustard with a Beef Wellington, but it good be a great variation! Sometimes you have to use flour to roll pastry, but many times, especially with stiffer doughs like a puff pastry, you don't need the extra flour. It's there just to make the rolling easier. -Cindy
harwoodpodcast 9 months ago
Why rinse the pan before sauteing the duxelles?
ant5111 11 months ago
@ant5111 The duxelles aren't supposed to carry the flavors of the meat along with it.- Cindy
harwoodpodcast 11 months ago
What is the oven cooking temperature?
txrsr71 11 months ago
@txrsr71 425˚F. You can also download or print the entire recipe from our website- HarwoodPodcast(dot)com
- Cindy
harwoodpodcast 11 months ago
i loved the video cooking is fun!!!
0611bobby 11 months ago
so I came here after watching Gordon Ramsay make his Beef Wellington, and I can honestly say that yours does look pretty good as well. Not bad.
Kenshin6321 1 year ago
@Kenshin6321 Thanks for the kind words! -Cindy
harwoodpodcast 1 year ago
@Kenshin6321 HAHA SAME HERE LOL
MrDeverly1 11 months ago
where is the mustard?
martinegelund 1 year ago
@martinegelund No mustard on filet mignon! -Cindy
harwoodpodcast 1 year ago
humm is look yuuumi
l1i2a3oleg 1 year ago
u rinsed out the pan before putting in the shallots??? i almost had a heart attack. those beefy bits on the pan = flavor!
ando1135 1 year ago
@ando1135 The Mushroom Duxelle is not supposed to carry the flavors of the meat along with it. If I were making a pan sauce, I would have definitely kept the brown bits in the pan because they do have great flavor! Sometimes there are dishes where you want the different elements to be cooked separately. - Cindy
harwoodpodcast 1 year ago
is that fillet mignon? if so it must've been one big tenderloin, but the question was if u get the same results (or better) by using roasted beef, (such as eye round steak, rib eye steak or other cuts that are a bit tougher in texture but also in flavour), bakin' them medium of course since rare/medium rare would be a bit tough to bite through
eudaemonian 1 year ago
@eudaemonian I do use filet mignon in Beef Wellingtons and you're right it was a HUGE tenderloin! (A little too big, I think...) Because the meat cooks for such a short period of time, I'm not sure how another cut of meat would work. I think you're right - it would be tough to bite through. I've begun using smaller pieces of filet mignon and it still makes for a lovely entree. -Cindy
harwoodpodcast 1 year ago
Absolutely awesome video! My kids have been dying to try to make a wellington and we searched the web and this is the most useful and informational.. well done! My daughter is a culinary student in high school here in Boston and is about to make your beef Wellington. I'll letcha know how it comes out! Thanks again!
SerenityScrappers 1 year ago
@SerenityScrappers I made 8 Wellingtons for Christmas dinner last night and people really enjoyed them! They are such a great "make ahead" dinner. I hope your family likes them! - Cindy
harwoodpodcast 1 year ago
bravo madam. nice video i enjoyed watching it.
VCthaGOATdunker 1 year ago
What happens if you cut 2 or 3 small slits on top of the pastry before you bake it? Hmmm....
stability599 2 years ago
@stability599 hmmmm...... beef wellington convertible?,.........
eudaemonian 1 year ago