skip to main content

question about beef wellington...

18 years ago

sigh. Yes, I'm still going to try to do this. I know. simplify. but I really wanted to make these, so I can simplify other areas if I run out of time, I guess.

1. I found two kinds of pates to put inside the pastry with the beef. Which kind should I use?

One is Pate Paysan

described as " a perfect combination of chicken, pork, parsley, garlic and spices. "Paysan" connotes a person of the country, reflecting this patÃ© traditional and rustic roots. Delicious with a beaujolais!"

The other is a vegetable pate "Spinach PÃ¢tÃ© is a creamy spinach terrine accented with Roqeufort cheese."

I'm thinking the first one, but not sure.

2. If I were to make some kind of sauce to serve with the Wellington - can I make something with my Brown sauce? What would I do with it?

Thank you!

Sort by:Oldest

Comments (10)

kframe19
18 years ago
Definitely the first one. The liver in the pate adds a lot of flavor to the beef.
stacy3
Original Author
18 years ago
thanks kframe!
Related Discussions
Beef Wellington
Q
Comments (5)
I have this in my file and want to make it the for my next dinner party. I've had good luck with other recipes from Tyler. The sauce sounds good to me too....I know someone else here has a peppercorn sauce but I can't remember who and I don't have the recipe. I'm thinking it was Ann or maybe Lori. David Here is a link that might be useful: Tyler's Beef Wellington
...See More
Question for Dishdone's Beef Enchiladas
Q
Comments (2)
I don't know, I just sort of sprinkle it in. I'd say about a tablespoon. You could always add more (or less) if you want to, it's all pretty much to taste. Let me know how it goes!
...See More
Question about roasting corned beef
Q
Comments (2)
It's MOST important to cook meat to a certain internal temperature, rather than so many hours per pound at a certain oven temperature. In this case, the meat is done when it reaches the internal temperature of 160-degrees F. If you bake them in individual oven bags, the bags are more forgiving for time (and meat often cooks a little faster in the bags) and your meat won't dry out if one has to cook longer than the other. -Grainlady
...See More
Beef Wellington?
Q
Comments (19)
Lindsey, foie gras and pate are not the same thing. Foie gras is a special kind of duck liver and is just the liver itself, not a concoction using it as an ingredient. There are dozens and maybe hundreds of different types of pâtés. Whether it's pâté de foie or pâté de foie gras or a different type of liver pate, the liver meat is to a pâté what beef is to a meat loaf - an ingredient but not the only one. I love foie gras and enjoy it when I find it well prepared and less than an arm and a leg's price, I love pâtés of all types too. I'm not a Beef Wellington fan but I'm glad you are happy with the preparation you make and that it's a family tradition. sheilajoyce, I've purchased standing rib roasts at Costco a few times and I found them to be very good in quality but even there, they weren't cheap or even reasonable in price. It's been a few years and I don't know if they still sell them. For a "huge" family dinner, I wouldn't do a standing rib roast, too many at least in mine who wouldn't appreciate the treat for what it is. For friends or my immediate family, yes.
...See More
User
18 years ago
Stacy, the safest bet is to go with the liver pate. I also like using a mushroom duxelle in Beef Wellington. And yes you can use your brown sauce. If you made a traditional brown sauce (Julia Child's) then just use it. You can enhance the flavour by letting it simmer on low for a few hours to reduce and strengthen the flavour. That sauce is great for making a peppercorn sauce or a mushroom sauce as well.

Looking forward to pictures of your wonderful dinner.

Ann
User
18 years ago
Stacy, liver pate for sure.

I posted a whole bunch of ideas for your brown sauce on this thread. The mushroom sauce would be perfect but just adding some Maderia to your brown sauce would also be wonderful.

One thought, pass your sauce at the table so people can use it after they have opened the pastry, don't serve it over the Wellington's. Under could work but passing separately is better.

Here is a link that might be useful: Uses for Brown Sauce
stacy3
Original Author
18 years ago
thanks ann And Sharon. Things are moving along, moving along - lol. Sure wish the house had gotten cleaned yesterday, would have helped.

Good I have the perfect serving dish as part of my great great aunt's china that I can put the sauce in at the table.

Stacy
User
18 years ago
So good to hear you sound relaxed....can't wait for your gorgeous pictures.
riverrat1
18 years ago
Liver pate for sure.

I just checked the other thread to see if you had checked in. Sounds like things are going well!

I, too, can't wait to see the pictures.
stacy3
Original Author
18 years ago
hee hee - must be a big change from the frenzied maniac of last night! They'll be here in less than an hour and the wellingtons are put together ready for oven so are the mushrooms, cheese nips...I stil lhave to do hollandaise and cook asparagus. Fruit and stuff is cut up for the fondue - and kids pizzas are prebaked - just need warming up.

Oh and soup is done - cheese is grated for tops, and bread is toasted. Here I am feeling quite proud - watch - I'll self destruct - lol.

Only thing to do is fix ME up. good lord, if i answered the door like this they'd wonder what the "real" theme is...

Stacy
kframe19
18 years ago
"I also like using a mushroom duxelle in Beef Wellington."

OOOOOOOOooohhhhhhh...

Mikey LIKE!
deborah_ps
18 years ago
Stacy,
You do sound relaxed!
Glad you are on point and choosing to continue with your planned meal.
I totally connected when you mentioned it being more stress to change your plans in mid stream. I get focused like that too :)
And pamper yourself just a bit :)

Related Stories

FURNITURE How to Buy a Quality Sofa That Will Last

Learn about foam versus feathers, seat depth, springs, fabric and more for a couch that will work for years to come

KITCHEN DESIGN Stay Cool About Picking the Right Refrigerator

By KitchenLab Interiors

If all the options for refrigeration leave you hot under the collar, this guide to choosing a fridge and freezer will help you chill out

FLOORS What to Ask When Considering Heated Floors

By Toronto Interior Design Group

These questions can help you decide if radiant floor heating is right for you — and what your options are

GREEN BUILDING 6 Green-Roof Myths, Busted

By Mariana Pickering (Emu Building Science)

Leaky, costly, a pain to maintain ... nope, nope and nope. Get the truth about living roofs and see examples from simple to elaborate

HOME TECH Why Google Just Paid $3.2 Billion for a Company That Makes Thermostats

By Mitchell Parker

Smart home technology just got a new champion — and everyone is speculating about the reasons

KITCHEN DESIGN 9 Award-Winning Kitchens from KBIS 2013 to Drool Over

By Karen LeBlanc Design TV Host & Writer/Blogger

See top-rated designs from this year's Kitchen and Bath Industry Show and get details about the designers' visions

LIFE How to Prepare for and Live With a Power Outage

By Lisa Frederick

When electricity loss puts food, water and heat in jeopardy, don't be in the dark about how to stay as safe and comfortable as possible

ORGANIZING ‘Tidying Up’ Author Marie Kondo Tells How to ‘Spark Joy’ at Home

A new book from the author of ‘The Life-Changing Magic of Tidying Up’ delves deeper into her KonMari Method of decluttering and organizing

DECLUTTERING Foolproof Ways to Declutter Your Kitchen

If you find yourself fumbling through cupboards to find what you’re looking for, it’s time to take action with these simple steps

HOMES AROUND THE WORLD Houzz Tour: A Home Nestled in New Zealand’s Coastal Hills

By Emily Hutchinson

A couple build a modern family home influenced by their Sri Lankan heritage and their stunning new surroundings

Sponsored

Whisler Home Improvement

9 Reviews

Franklin County's Committed Home Improvement Professionals

More Discussions

Do you want to see what I got FREE this week.....take a peek...

63

I made a cassoulet!

16

No-Bake Summer Desserts?

20

What do you eat when it's REALLY hot?

30

Have you made fruit leather? Any tips?

3