Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Dec 15, 2010 06:53 PM

Beef Wellington - Your tried and true recipe and tips appreciated

So this year for the first time in over 20 years, turkey will not be served at Christmas in the family home. The only person who loved it was my Mum, and since she's passed now I can make whatever I want!

A friend of mine who's attended Christmas Dinner for over 15 years has always hounded me to make a Beef Wellington, so I think that this shall be the year he gets his wish!

I'm a savvy cook, and the recipes I've seen don't seem too daunting, just time consuming, and I'm familiar with all of the techniques used, but there may be something that could trip me up. Aside from the dog getting at it. The visiting dog is the size of a small pony and has no trouble reaching any part of the counter! Literally he could stir stuff on the stove, and I'd train him to do it except he'd pick at it too much. :D

I won't get a chance to do a trial run of this dish, so I'd appreciate your favorite recipe and any tips or tricks that you have! Also, how much can I make the day before? And I'll be doing the unthinkable and using packaged puff pastry, so if you have a favorite brand please tell me what it is.

Thanks in advance

  1. Click to Upload a photo (10 MB limit)
  1. I'm not sure I've ever had a better beef wellington than this one:
    You're wise to use the packaged puff pastry. It's nonsense (IMO) to take the time to make your own when the commercial products are as good as they are. I generally use Pillsbury but there are other good ones out there.

    1. Caroline1 gives a pretty good description on Wellingtons. I am following her directions this year~

      i am using a duck liver pate and some summer jarred truffles. will look up a recipe for a classic Madeira sauce.

      does anyone else has any recommendations?