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Beef Wellington in the Ventura County Area?!

Raytors13 Mar 24, 2009 12:18 PM

I live in Simi Valley. I've recently became a fan of the t.v. show Hell's Kitchen. One dish that has caught my attention and would love to try is Beef Wellington. I've googled and searched the internet, because my knowledge of dining is very limited. I apologize if there is a posting for this already. I have looked and every posting that I've found was from 2007. I saw that the Crown & Anchor (a pub in T.O.) was mentioned, but I had called them and was told that they do not serve that for dinner. So here I am asking for any suggestions on where to find a Restaurant that serves Beef Wellington. Thank you!

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  1. Servorg RE: Raytors13 Mar 24, 2009 07:30 PM

    Probably your closest bet is Fleming's Steakhouse in Woodland Hills. They do a Beef Wellington that they call Beef Flemington. You need to call them 24 hours in advance however as it is no longer a regular menu item (but they will prepare if for you on request).

    http://www.flemingssteakhouse.com/loc...

    7 Replies
    1. re: Servorg
      o
      OCElizabeth RE: Servorg Mar 25, 2009 12:17 AM

      I had the Beef Flemington at the Flemings in Newport Beach and I was seriously underwhelmed. My husband got the ribeye I believe, and I ate pretty much his whole dinner, boxed mine up and threw it away in the safety of my own home. Maybe it was an off night, but I do NOT recommend the wellington at Flemings, if you are going there and spending that $$$, do yourself a favor and get a straight steak, they did that very well but the wellington was a bust.

      1. re: OCElizabeth
        sbritchky RE: OCElizabeth Mar 25, 2009 04:38 AM

        What was the problem with the Beef Wellington?

        1. re: sbritchky
          o
          OCElizabeth RE: sbritchky Mar 25, 2009 10:48 AM

          I ordered it MR and it came out M/MW and there was no layer of anything yummy between the meat and pastry...just dry overcooked underseasoned beef and dry flaky pastry crust. Bleh.

          1. re: OCElizabeth
            Servorg RE: OCElizabeth Mar 25, 2009 11:03 AM

            It sounds like the kitchen was really off its game that night. I don't think they normally prepare it the way yours came out (not that that excuses the very poor execution of the one you had). Hope you sent it back.

            http://www.projo.com/food/content/wk-...

            1. re: Servorg
              o
              OCElizabeth RE: Servorg Mar 25, 2009 11:27 PM

              No...I made my husband eat it and I ate his rib eye :-O he's not so into food as me...to him, it was meat, so it was ok! :-)

            2. re: OCElizabeth
              sbritchky RE: OCElizabeth Mar 26, 2009 12:34 AM

              No foie gras and fine mushroom duxelles under the pastry? Then it's not Beef Wellington, it's Pillsbury Dough Boy Beef Helper.

              1. re: sbritchky
                o
                OCElizabeth RE: sbritchky Mar 26, 2009 08:48 AM

                That was my feeling exactly!!

      2. sbritchky RE: Raytors13 Mar 24, 2009 08:30 PM

        If you try Fleming's or elsewhere, Raytors13, please report back. I love Beef Wellington and have one at least every ten years. The only problem with a place that doesn't make this retro dish constantly is they may not be up to the tricky coordination that gets the pastry and the beef to complete cooking at the same time. Also, I'd check to see that they spread both a mushroom duxelle and foie gras (not chopped chicken liver) under the pastry. Please do explore and let everyone know what you find.

        The great exponent of Beef Wellington, of course, was Louis Szathmary in Chicago at The Bakery, which would have been a huge focus of conversation on chowhound in the Seventies, if punch-tape input weren't so clumsy. I just checked the Chicago board and was shocked to see almost no discussion of the dish that once ruled that mighty city (kind of like not finding tea-oil foam in Los Angeles circa 2039, but that's too ridiculous even to contemplate). My thought was you might look up the couple of remaining places there that still have Wellington and ask if they know of California colleagues that serve it.

        Good luck, and keep us posted!

        1. creamfinger RE: Raytors13 Mar 24, 2009 11:36 PM

          I know it's not exactly Ventura, but I figured I'd mention it anyway. I noticed Beef Wellington is on the dinner menu at Le Petit Chateau on Lankershim in N. Hollywood. I haven't tried it so I can't speak to the quality, but please report back if you do.

          http://www.lepetitchateau.org/

          -----
          Le Petit Chateau Restaurant
          4615 Lankershim Blvd, North Hollywood, CA 91602

          4 Replies
          1. re: creamfinger
            Servorg RE: creamfinger Mar 25, 2009 04:43 AM

            If Le Petit was any place close to SV it would have been the first place I would have recommended since my review here: http://chowhound.chow.com/topics/454795

            1. re: Servorg
              t
              tofuburrito RE: Servorg Mar 25, 2009 01:13 PM

              I guess close is relative. I live in Simi and wouldn't think twice about going to N. Hollywood for a food find.

              1. re: tofuburrito
                Servorg RE: tofuburrito Mar 25, 2009 01:16 PM

                And I am willing to bet you would put that in your post too. Usually the hounds that will "travel" to find the good stuff make that known in their request and those that aren't so fond of logging miles ask for recommendations within a more restricted area (as the OP did).

            2. re: creamfinger
              maxzook RE: creamfinger Mar 26, 2009 09:00 AM

              Most restaurants that serve beef Wellington do it as a occasional special, as it's a bit involved to serve on a daily basis. I've ordered it a couple of times where they make it as individually wrapped servings, kind of like a ludicrously overpriced beef pasty. That ain't beef Wellington.

              It's been at least fifteen years since I've had it at Le Petit Chateau, but it was very good ... and it's the only place I've ever been to that has it on its regular dinner menu.

            3. s
              schrutefarms RE: Raytors13 Mar 25, 2009 01:24 PM

              Not in Ventura, but the only place I've seen it on a menu is at the Magic Castle. Pretty good, too.

              1. j
                JBC RE: Raytors13 Mar 26, 2009 01:35 PM

                Beef Wellington - An English (?) Dish - Is available at the following English establishments (non of which are close to Simi Valley though):

                Sir Winston's - Long Beach
                http://queenmary.com/index.php?page=s...

                Tha Whale & Ale - San Pedro
                http://www.whaleandale.com

                The Olde Ship - Orange County (Saturday Nights Only, Every Sat. Night ?):
                http://www.theoldeship.com/menu.html

                And:

                Does it really HAVE TO have Pate to be Beef Wellington ?
                http://www.channel4.com/food/recipes/...

                5 Replies
                1. re: JBC
                  sbritchky RE: JBC Mar 26, 2009 02:17 PM

                  Ham instead of pâté de foie gras? No wonder Gordon Ramsay had to sneak out of town under cover of night.

                  Thanks for the list, JBC. I can't imagine a better place in Southern California to have this dish than the Queen Mary. Their description of Sir Winston's Wellington -- foie gras, prime beef -- and the fact that they serve it every night (as a "Signature Entree") are very promising. I may need to rent a tux and grow Seventies sideburns!

                  -----
                  Sir Winston's
                  1126 Queens Highway, Long Beach, CA 90802

                  1. re: JBC
                    maxzook RE: JBC Mar 26, 2009 02:20 PM

                    Gordo's wrong -- it must have pâté:

                    http://www.epicurious.com/recipes/foo...
                    http://en.wikipedia.org/wiki/Beef_Wel...

                    Sir Winston's is wrong -- phyllo is not the same as puff pastry.

                    Whale and Ale has the puff pastry and sauce périgourdine right, but they describe the cut of meat as filet mignon, which could be interpreted as a slice of the tenderloin -- or it could mean they're using tenderloin steaks and cutting corners doing it "individual" style.

                    And The Olde Ship website punts by not describing how they make it.

                    ADDENDUM: I just looked at the Le Petit Chateau website, and I see that they also describe the cut as "filet mignon". And I remember that they make it using the entire tenderloin, so maybe I'm being unfair to Whale and Ale.

                    http://www.lepetitchateau.org/frenchc...

                    1. re: maxzook
                      sbritchky RE: maxzook Mar 26, 2009 02:28 PM

                      Oops -- you're right, maxzook. They do use phyllo.

                      1. re: maxzook
                        Servorg RE: maxzook Mar 26, 2009 02:28 PM

                        Le Petit Chateau serves individual portions, Max. I imagine that they really need to do it that way due to the variable preferences of the diners who are apt to ask for it from well done to rare, and everything in between.

                        Pate is an absolute necessity, so, while I have my doubts about Flemings - their location to Simi Valley may make it worth the OP's time and money to give it a try. Some day we are going to make it down to the QM and give that one a try.

                        1. re: Servorg
                          maxzook RE: Servorg Mar 26, 2009 03:38 PM

                          That's too bad, I distinctly remember when I had it there (many years ago) that it was made from slices of a whole tenderloin.

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