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Old School Beef Wellington

b
BHAppeal Oct 15, 2007 11:30 PM

It's been awhile since this topic has been updated, I have a craving for this old school dish, and my ever so cutting edge dining daughter wants to experience the real deal. So, is there any where around town that serves a top notch version of this venerable, okay maybe outmoded classic?

Thanks.

  1. b
    Burger Boy Oct 16, 2007 12:19 AM

    Call or check out on line, The Dal Rae, I think I saw it on their menu when I was there.

    2 Replies
    1. re: Burger Boy
      David Kahn Oct 16, 2007 02:21 PM

      That was my first thought too, but looking at their menu online (http://www.dalrae.com/dinner.htm ), it looks as though they have only Chateaubriand, which I think is a slightly different dish. Still, I love this place.

      -----
      Dal Rae
      9023 E. Washington Blvd., Pico Rivera, CA 90660

      1. re: David Kahn
        wilafur Oct 16, 2007 02:27 PM

        chateaubriand is a very different dish. it's essentially a filet mignon for 2.

    2. Servorg Oct 16, 2007 04:06 AM

      There are places around that offer it as specials, or that may have it on their menu for a limited period of time like Bistro Garden in Studio City. 2117 on Sawtelle has a lamb Wellington on it's regular menu, but no beef. Someone posted that they had seen it on the menu at Palomino in Westwood but I have not seen it there myself. One of the very few that offers it as a regular menu item, and does it very traditionally (including the pate) is Le Petit Chateau in North Hollywood.

      http://www.lepetitchateau.org/

      1. wutzizname Oct 16, 2007 06:43 AM

        Whale & Ale
        327 W 7th St
        San Pedro, CA 90731
        310 832-0363

        Marina Del Rey Bar & Grill
        13534 Bali Way at Admiralt
        Marina del Rey, CA 90292
        310 301-1000

        2 Replies
        1. re: wutzizname
          Servorg Oct 16, 2007 06:56 AM

          It's hard to tell exactly, but looking at the menus for both of these restaurants versions it appears that neither of them use pate between the pastry crust and the meat. The Marina Del Rey B&G says something about "pate of potatoes" which would be an approach different from anything I have ever encountered and the Whale and Ale doesn't list pate in their description. Will have to check them out further as this is a dish we do enjoy on occasion as long as it is made correctly.

          1. re: Servorg
            c
            compucook Oct 16, 2007 07:48 AM

            Recently my husband had something resembling a Wellington at Flemming's Steakhouse that he really enjoyed. It was called a Flemmington. There are Flemming's steakhouses in Woodland Hills, maybe the South Bay and Palm Springs.

        2. d
          Diana Oct 16, 2007 08:18 AM

          The best beef Welly I had in memory was on New Year's at The Robin Hood English Pub. I was sort of surprised. Not because their food isn't good, but that they pulled off such good BW for so large a crowd.

          Almost as good as Mom's.

          I think it's only done there on special occasions, though.

          1. e
            ErikaK Oct 16, 2007 09:49 AM

            Certainly Sir Winston's on the Queen Mary has this, that is old school fine dining

            2 Replies
            1. re: ErikaK
              d
              Diana Oct 16, 2007 11:18 AM

              I wouldn't call Sir Winston's "fine" in any sense of the word or by any stretch of imagination.

              1. re: ErikaK
                maxzook Oct 16, 2007 12:56 PM

                Good news: Sir Winston's uses pate, which is old school.

                http://www.queenmary.com/index.php?page=sirwinstonsmenu

                Bad news: Sir Winston's uses phyllo, which is not. Classic BW uses puff pastry, a very different thing.

                http://www.epicurious.com/recipes/foo...

              2. WildSwede Oct 16, 2007 11:17 AM

                I had it at Derek's in Pasadena, but found once all the outside parts were gone, the meat was unseasoned and bland.

                6 Replies
                1. re: WildSwede
                  Will Owen Oct 16, 2007 02:30 PM

                  It usually is - hey, it's tenderloin, after all. That's why they wrap it up in all that stuff, like spreading some wonderfully delectable frosting over a Ralphs white sheet cake.

                  We really are probably on the wrong coast to have a reliable source for this dish, but old-school chop houses of the more expensive sort are certainly the places to look. The only time I've ever had it, I had to make it! With duxelles, alas, not foie gras...

                  1. re: WildSwede
                    RacerX Oct 16, 2007 04:42 PM

                    I've also tried the version at Derek's and have to agree with WildSwede - kinda bland and uninspiring.

                    By comparison, I've had the Beef Flemington at Flemmings as mentioned by compucook and quite liked it actually.

                    For a decent fascimile, I've been buying frozen Beef Wellingtons which are carried by some Costcos.

                    1. re: RacerX
                      WildSwede Oct 17, 2007 11:54 AM

                      Would it be so hard to salt and pepper the damn thing before they put all those other yummies on it??

                      1. re: WildSwede
                        Servorg Oct 17, 2007 12:03 PM

                        There is such wide individual variation in taste for (especially) salt and pepper that it makes sense to leave most of it up to the diner. That way they won't be complaining about over salting - and which nothing can be done about after the fact short of cooking another meal for them.

                        1. re: Servorg
                          hrhboo Oct 17, 2007 12:05 PM

                          Also, unless they are individual wellingtons, they're usually sliced from a larger piece that is salted on the outer edges only.

                          1. re: hrhboo
                            WildSwede Oct 17, 2007 03:24 PM

                            Good points, but a LITTLE seasoning would have definitely made it a really good Wellington.

                  2. j
                    JBC Oct 17, 2007 07:35 AM

                    For an Old School Beef Wellington, try it at an Old School Institution that prides itself on NOT changing anything. I never had it there, but at The Arches in Newport Beach they still carve it for you tableside:

                    http://www.thearchesrestaurant.com

                    You'd have to call and ask what ingredients they use.

                    4 Replies
                    1. re: JBC
                      n
                      New Trial Oct 17, 2007 05:35 PM

                      The ingredients are now memories. The Arches closed a few months ago.

                      1. re: New Trial
                        Servorg Oct 17, 2007 05:40 PM

                        Don't know what restaurant you are thinking of but the Arches is STILL OPEN and serving dinner as we type.

                        1. re: Servorg
                          n
                          New Trial Oct 17, 2007 06:23 PM

                          I was in fact thinking of the original Arches on PCH, which closed back in July. What I was not aware of until now was that the owner opened a new place in the old Aubergine space in Cannery Village. According to the O.C. Register, it was originally going to be called The Arches Grill and Barbeque but, per the restaurant's website, is still named simply "The Arches." http://www.ocregister.com/ocregister/...

                          1. re: New Trial
                            j
                            JBC Nov 9, 2007 06:47 AM

                            Bad News - They've updated their website and sadly the Beef Wellington, and a few other dishes, are gone.

                            It also appears that they've 2 restaurants; the other being called "Arches On The Water".

                    2. wutzizname Oct 28, 2007 05:08 PM

                      Well, I guess this is your answer...

                      http://www.chowhound.com/topics/454795

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