Beef wellington: part 1

Any food other than BBQ or Grilled.

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Txdragon
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Re: Beef wellington: part 1

Postby Txdragon » Thu Feb 15, 2018 11:11 pm

Russ wrote:
Txdragon wrote:
Russ wrote:Are you making it with pate?

Russ

Good lord, no! Not if i can avoid it!!! :laughing7:


Ok, I make it but with pate, I make my own, in fact I might have to make some pate this weekend. So simple to make, nice on buttered toast triangles.

Russ

I'm not a liver fan. At all. I had an iron deficiency as a child and our family doctor came from what I'd swear now was the civil war era. He recommended I eat liver 3 times a day.. **shudder**
I remember his voice. I remember like it was yesterday.
As soon as I reached the age to say, "nope, I ain't eating that.", I did. And it has stuck since..
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Re: Beef wellington: part 1

Postby OldUsedParts » Fri Feb 16, 2018 6:56 am

Pardnah, I hate to admit it but the only Pate in this house is in the Cat Food Cans :dont: :laughing7: :D :lol: :salut:
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Re: Beef wellington: part 1

Postby Russ » Sat Feb 17, 2018 4:21 pm

I can promise you guys that a good pate is the nectar of the gods. I've had pate a dozen different ways and the way I do mine is good. Served with the right condiments.

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Re: Beef wellington: part 1

Postby bsooner75 » Sat Feb 17, 2018 4:34 pm

I’ll try anything once. But then again, I’ve liked liver & onions ever since I was in a kid.


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Re: Beef wellington: part 1

Postby Russ » Sat Feb 17, 2018 4:53 pm

bsooner75 wrote:I’ll try anything once. But then again, I’ve liked liver & onions ever since I was in a kid.


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Sooner, the texture between pate and liver n onions is completely different, liver n onions were cow livers when I was a kid, but pate is chicken livers. My kids would climb over broken glass to have my pate with crackers with Salami, pickles and my curry onions. The texture is so smooth it's unbelievable. Shop bought just doesn't cut it I'm afraid. IMHO.

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Re: Beef wellington: part 1

Postby OldUsedParts » Sat Feb 17, 2018 4:57 pm

there is not a Gun in Texas big enuff to convince me to eat Liver and Own-yawns :whiteflag: :banghead: :tdown: :censor:
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Re: Beef wellington: part 1

Postby Russ » Sat Feb 17, 2018 5:01 pm

OldUsedParts wrote:there is not a Gun in Texas big enuff to convince me to eat Liver and Own-yawns :whiteflag: :banghead: :tdown: :censor:


What about a steak n kidney pie?

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Re: Beef wellington: part 1

Postby Russ » Sat Feb 17, 2018 5:02 pm

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Re: Beef wellington: part 1

Postby bsooner75 » Sat Feb 17, 2018 5:08 pm

OldUsedParts wrote:there is not a Gun in Texas big enuff to convince me to eat Liver and Own-yawns :whiteflag: :banghead: :tdown: :censor:


LOL - used to go to Wyatt’s cafeteria once a week back in Longview with my Meemaw to eat it. I was probably 5.


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Re: Beef wellington: part 1

Postby outlaw » Sat Feb 17, 2018 5:38 pm

OldUsedParts wrote:there is not a Gun in Texas big enuff to convince me to eat Liver and Own-yawns :whiteflag: :banghead: :tdown: :censor:

Wanna bet?
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Re: Beef wellington: part 1

Postby Williep » Sat Feb 17, 2018 5:59 pm

OldUsedParts wrote:there is not a Gun in Texas big enuff to convince me to eat Liver and Own-yawns :whiteflag: :banghead: :tdown: :censor:



I'm with you bub !!


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Re: Beef wellington: part 1

Postby OldUsedParts » Sat Feb 17, 2018 6:45 pm

outlaw wrote: Wanna bet?


Pea Shooter - FIRE AWAY - - my Mom loved it and would fix it about once a month - - - I would put some gravy and own-yawns on white bread and nibble on it but that was as far as I could get. :whiteflag:
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Re: Beef wellington: part 1

Postby Williep » Sat Feb 17, 2018 6:54 pm

Year's ago I sat down to have supper with my inlaw's and I thought we were having fried steak but after the first bit I thought to myself, this is the worst fried steak I've ever had but I kept that thought to myself. Come to find out, it was fried liver and I've never touched it since. :banghead: :banghead:
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Re: Beef wellington: part 1

Postby Russ » Sat Feb 17, 2018 8:48 pm

Williep wrote:Year's ago I sat down to have supper with my inlaw's and I thought we were having fried steak but after the first bit I thought to myself, this is the worst fried steak I've ever had but I kept that thought to myself. Come to find out, it was fried liver and I've never touched it since. :banghead: :banghead:


Lol, bit like tripe, my late mum tried everything to disguise tripe when I was a kid, I retch thinking about it.

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Re: Beef wellington: part 1

Postby Txdragon » Sun Feb 18, 2018 12:21 am

Finally got a moment to post the results. Was busy between cooking and tearing down an engine today. Yeah, multitasking like a champ! No worries, my hands were cleaned thoroughly between the shop and kitchen.. Lol!

So first up was the duxelles. Mushroom, garlic, shallot, thyme, salt, pepper. Put it in the processor to make a paste, then cook the moisture mostly out.
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Aaannnd it's cookin!!
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Next up.. Seared the tenderloin after generous seasoning. I had to give this British classic a Texas twist and added some 1836 along with a bit of kosher salt.
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Look at that color!!
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Laid out the prosciutto then smeared on the duxelles and some excellent whole grain Grey Poupon.
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Tenderloin all wrapped up and ready to chill for a bit.
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Chilled it in the fridge for a bit, then wrapped it up in the puff pastry. Brushed it with some egg wash and sprinkled with a little kosher salt.
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Baked at 425 for 40 min. Very nice!
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Gave it a 15 min rest before slicing.
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And finally plated with some fried cabbage with bacon.
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Overall, it came out good. Better than I expected. Will I make it again? Probably not. I can honestly think of better ways to cook this beautiful cut.
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