Beef wellington anyone?

[Marcia (Mrs. Pete)]

I am using de-gilled portobello mushrooms in the beef wellington. I am also doing a vegetarian "wellington" using a mix of wild mushrooms--hedgehog, chanterelle, blue foot, and porcini (that's for me since I don't eat red meat).

I can get good pate. I actually have a container of Hudson Valley pate de foie gras in the fridge right now. Should I use that, do you think? Or would it be too rich?

I would use it, sparingly. Just for the additional flavor. But, that's just me!! No matter how you do this, it's pretty rich.

Oh, for your vegetarian wellington, I'd go with a thicker crepe. Have you already made them? Not that it's a big deal to make more but, it's just one of those things you check off of your list, when you are done.

[Lindy]

Puff pastry and I say go with the pate too. Tenderloin is very lean and will benefit from the added fat. You're not putting enough of it on to make the dish too rich - at least not just because of the pate. The whole thing is rich, but isn't that the point of making it for a special occassion?

[liamsaunt]

Update: wellington is off the menu for New Year's Eve.

As I mentioned in the present thread in the "on-topic" forum, my uncle passed away on Christmas day. All of my local family members including us tried to get a flight to near where he lived (Asheville NC), but everything out of here is delayed/sold out until Friday because of the blizzard. My parents and brother made the decision to leave this AM via car together to make it for his first rememberance tomorrow night. There is going to be a second one with ash scattering in the spring that John and I are going to.

Them leaving plus another non-related cancellation from a friend has me at a party of eight, with two non-meat eaters. So I am doing a fondue theme instead with individual filets mignon for the red meat eaters.

The stock and roast are in the deep freeze and will be featured at a later date on the food porn thread. Thanks for the help and advice.

[Marcia (Mrs. Pete)]

Becky, food saves. The time with family is much more precious. Safe travels...