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[quote=Anonymous][quote]I am planning to make Beef Wellington for Thanksgiving.[/quote] +1 [quote]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.[/quote] This should be fine. Stick with duxelle/parma. [quote]How much tenderloin should I get? [/quote] 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. [quote]If you have any favorite recipes, I would love to see it.[/quote] [url=https://www.youtube.com/watch?v=Cyskqnp1j64 ]Start with Gordon Ramsay[/url] [/quote]
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