Filet of Beef en croute / Beef Wellington
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- Опубликовано: 1 окт 2024
- This video demonstrates how to, stuff wrap in pastry, bake and slice a large piece of beef tenderloin. I gave this preparation two names because a Beef Wellington is also a Beef en Croute, with distinctions that I’m noting for you here.The two century old preparation that was popularized under the name “Beef Wellington” is in fact a spin on previous French “Filet de Boeuf en Croute” preparations that predated the Beef Wellington’s popularity. The beef in pastry idea can also legitimately be traced to many similar French versions of this type of preparation without any of them considered to be a “Beef Wellington”. In other words, a Beef Wellington will always be a “beef en croute” but a “beef en croute” is not necessarily a Beef Wellington. I’m making this distinction for you because Beef Wellington has some specific traditional regionally driven recipes, most of which include ingredient choices such as foie gras, duxelle, truffles, truffle sauce(s), Madeira sauce(s) and tend to have a slightly more qualifying ingredient list.
On the other hand, my version here includes spinach which is considered to be an “outside the box” approach to any traditional Beef Wellington. Under the guise of “Beef en Croute” I could easily include any number of other ingredients without compromising the use of the term “beef en Croute”. On the other hand, if I included chicken mousse and figs into the stuffing I would be compromising any reasonable expectations for serving that preparation as an actual Beef Wellington.
The truth is, is that the use of the term “Wellington” has been adulterated to such an extent that it’s now being attached to seafood, fowl and vegetable versions of en croute style preparations. One of the reasons for this is that any association with the use of the successful word “Wellington” lends some respectful high end anticipation, simply by association with the word “Wellington”.
Having said all of that, I strongly recommend that you take note of my approach at assembling this preparation because you can apply my method(s) to any number of versions that you choose to make, whether you call them Beef en Croute or Beef Wellington LOL.
This is a fantastic recipe. I made a version of beef wellington for christmas dinner a few years ago. I used dijon mustard, duxelles, duck liver paté and parma ham; and served it with potato gratin, string beans with bacon, roasted shallots and a bordeaux sauce (made from brown stock according your instructions). I don't mean to praise myself, but that was one of the best dishes I have ever eaten!
Bravo !! I like the sound of your previous Xmas dinner, especially the inclusion of a Bordelaise sauce, which I've included many times with this preparation!!
And yes, there are moments when a good cook has trouble restraining an outburst of success while trying hard to display some humility LOL !! In other words, I can totally relate to your comment !!
Thanks for sharing.
Thanks John. Only wish i was around during your heyday! Making a video library of your recipes to learn from. Happy New Year!
Thank you and same to you. BTW - My hey Day isn't over yet lol
what a great dish and recipe .tq share how to make this recipe.i will do in my content in jungle.anyway im from malaysia😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊
Thank you.
One of the great things about good cooking is that it has no borders LOL Have fun with it
What about the slice of ham? I think I like it just as well without, as en croute.
Then don't put any ham in yours lol
Beautiful 😍 😘
Thank you.
Brilliant., This Vid' hit all the bases I needed including use of "commercial-puff-pastry" (I have some in the frig, but never had the courage to use it) to mushroom-duxelles; important and so easy :) ., In short I learned a lot :) Thanks very much for posting :)
Thank you and you're very welcome.
I remember being very excited when I first learned how to make beef en croute when I was 22 years old. Of course, i was working in a professional restaurant environment at the time. If I had not been a professional cook I don't know if I would have ever learned it as a domestic cook. I'm glad you learned it and that you like it!!!
Way too much sauce, unless you like soggy pastry. Chopped parsley? See a doctor!
Comments like your's remind the viewers that we need to keep all of the "cooking dorks" on their couches with their remotes.
On the other hand, it's always troubling to experience a person suffering from such a "dysfunctional interpersonal communication" condition like your's.
I'll say a prayer for you and wish you a happy new year!!
What a stupid comment. That sauce looks outstanding. Don’t use sauce if you don’t want. And what’s wrong with a bit of parsley?