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

Never mind that he currently holds eight Michelin stars.

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!

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

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

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

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.

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.

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 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.

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.

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.