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[quote=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. [/quote]
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