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Beef Wellington

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During a recent trip to Las Vegas, I dined at Smith & Wollensky. Having been there several times already, I was determined to try something other than the NY Strip or the Filet, which, while both excellent, I had had more than once. Following a friends suggestion (a British friend) I tried the Beef Wellington. I was blown away. The combination of puff pastry, fois gras and mushrooms surrounding a perfectly tender and rare filet made for one of the most unusual and delicious beef dishes I had ever had.

Ever since then I've been anxious to find Beef Wellington in LA, but so far I've had no luck.

Any suggestions?

The only mention of this dish in past Chowhound posts is a single restaurant in Burbank that nobody I've asked has heard of and is not listed in the Yellow Pages or Zagat's.

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    Michael Robertson Moore

    I don't know about beef Wellington, but 2117 makes a very good lamb loin Wellington.

    4 Replies
    1. re: Michael Robertson Moore

      That sounds incredible. Please describe.

      1. re: Creamfinger
        m
        Michael Robertson Moore

        A little simpler than the beef Wellington you describe. No mushrooms, no foie gras, just a very good piece of meat cooked in a light pastry crust. A real pleasure, like everything at 2117.

        I'm a fan.

      2. re: Michael Robertson Moore

        Can you tell me where to find 2117?

        1. re: Griller141

          2117 Sawtelle Blvd.
          West Los Angeles
          (310) 477-1617

      3. Spencer's in Pasadena has it. I had it a while ago and thought it was pretty good. I'm not sure if it is a regular menu item or if it was a special for the evening so you may want to call ahead. From the way they described it, it's one of their specialties. They're located at Raymond & Green.

        1. "A Place for Steaks" in Burbank, a funky little home owned place with exceptional food (it is on Burbank Blvd. near the 5), sometimes has Wellington as a special. It is quite good. As is all the food at this nice find, one I wish more people would give a try.

          1. What interests me in your post (besides a good Beef Wellington!) is the positive review for the Las Vegas Smith & Wollensky. It's one of my fav NY steak houses and when I inquired about the Vegas branch on here at another time, it got a rahter nasty putdown from someone. It's good to hear that one of my favorites is (sort of) close by--and that it's up to snuff. Thanks.

            2 Replies
            1. re: roger simon

              Being an expat New Yorker, I tend to be a harsh judge when New York institutions like S&W start popping up in other cities like mushrooms, but I have to say that after four seperate visits to the Vegas S&W, I've yet to be disappointed.

              Incidentally, I'm usually not one to order fish in a steak house, but on my last visit (yes, the Wellington visit), one of my fellow diners ordered the seared ahi tuna. She begged us to taste it, and I have to admit, it was pretty fantastic. Whatever sauce it was that they dizzled over the fish did something magical (ok, maybe that's a bit much, but it was good).

              1. re: Creamfinger

                Thanks a lot. Next time I feel the need to make a contribution to one of those great charitable insitutions like the Bellagio Foundation or the Mandalay Bay Refugee Relief Fund, I'll definitely stop by S&W.

            2. Best and only truly classic Wellington in the City as of a few years ago: Epicure Inn, Topanga Canyon Bl in or near Canoga Park. A great old style haut cuisine European chef in a pretty good restaurant improbably attached to a motel. If it's still there it is well worth the trip. Phone number is (was?)818-888-3300.

              1. The BEST I've ever had, by far was prepared by Lemessier from Givancey in Palm Desert, and Paris. The recipe is over a hundred years old, he's now at a PRIVATE restaurant in Newport Beach in Big Canyon.

                1. This isn't LA, but the Hobbit in Orange sometimes has Beef Wellington as the main course for the night. In fact, it might be this week's main course (I have reservations there for tonight.)