Beef Wellington Question

[Anonymous]

I am planning to make Beef Wellington for Thanksgiving. There are about 14 meat eaters. I have never done this before, but I experiment on my guests all the time, and it generally pans out. The plan is to make it all the way up to rolling it in duxelle/parma ham (maybe crepes?) the night before and refrigerate, and only do the pastry part on the day of.

How much tenderloin should I get? I don't know what a decent portion size would be. I am also planning on a ham and a roast chicken or something for the non-beef eaters. Also, should I get this from a butcher, or should Costco suffice? I think they carry trimmed tenderloin, and it's a bit less expensive than the butcher ($12-$15/lb). I just don't know anything about the quality.

If you have any favorite recipes, I would love to see it.

[Anonymous]

I have made this delicious recipe using duck pate: https://www.foodnetwork.com/recipes/individual-beef-wellingtons-3646272

With this sauce: https://www.thespruceeats.com/marchand-de-vin-red-wine-sauce-996103

One option is you could make a few salmon wellingtons for non-meat eaters. I have done it without a recipe, but I think you could follow the above one with the mushroom duxelles but no pate.

[Anonymous]

Anonymous wrote:I have made this delicious recipe using duck pate: https://www.foodnetwork.com/recipes/individual-beef-wellingtons-3646272

With this sauce: https://www.thespruceeats.com/marchand-de-vin-red-wine-sauce-996103

One option is you could make a few salmon wellingtons for non-meat eaters. I have done it without a recipe, but I think you could follow the above one with the mushroom duxelles but no pate.

To answer your other question, I used the trimmed tenderloin from BJs, and it was very good.

[Anonymous]

The November/December issue of Cooks Illustrated from the early 2020s (I think 2020 itself) has a great beef well recipe and delves into the questions you have asked. I made it for the first time that Christmas and it was superb. The issue was available in the Libby app; however, I don’t know for how long Libby/your library keeps past issues.

[Anonymous]

I do a beef Wellington every Christmas; I buy at Whole Foods, and ask for enough to feed 8 people. It came to $120 or something last year. That's already a long beef wellington. You'll have to do 2.

[Anonymous]

You will need to actually make at least 2 or three. I always buy the USDA Prime Tenderloin at Costco. Martha Stewart has a fail-proof recipe.

[Anonymous]

You’re brave! This is one of those dishes Gordon Ramsey uses to weed people out on Hell’s Kitchen.

[Anonymous]

I am planning to make Beef Wellington for Thanksgiving.

+1

The plan is to make it all the way up to rolling it in duxelle/parma ham (maybe crepes?) the night before and refrigerate, and only do the pastry part on the day of.

This should be fine. Stick with duxelle/parma.

How much tenderloin should I get?

We do 1 pound per person. More if we dry brine. Costco product should be fine. If you need help trimming, get it from a butcher and tip them for a trim.

If you have any favorite recipes, I would love to see it.

Start with Gordon Ramsay

[Anonymous]

Gordon Ramsey is a terrible cook. I would never start there.

[Anonymous]

Highly recommend you try it once beforehand. It’s hard enough to do for 4-6 people. Your group is large! Just make sure you can actually do it and not for the first time under pressure.

Good luck!

[Anonymous]

Anonymous wrote:Gordon Ramsey is a terrible cook. I would never start there.

Never mind that he currently holds eight Michelin stars.