Comments on: Beef Wellington http://abstractgourmet.com/2006/09/beef-wellington/?utm_source=rss&utm_medium=rss&utm_campaign=beef-wellington Home cooked goodness Thu, 09 Feb 2012 08:48:41 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Twitted by tinybites http://abstractgourmet.com/2006/09/beef-wellington/comment-page-1/#comment-32481 Twitted by tinybites Sun, 27 Dec 2009 18:44:22 +0000 http://abstractgourmet.com/2006/09/beef-wellington/#comment-32481 [...] This post was Twitted by tinybites [...] [...] This post was Twitted by tinybites [...]

]]> By: Sean http://abstractgourmet.com/2006/09/beef-wellington/comment-page-1/#comment-18756 Sean Sun, 20 Jul 2008 10:33:58 +0000 http://abstractgourmet.com/2006/09/beef-wellington/#comment-18756 Heh I did the same thing. (yeah I know this is 2 years old but ...) But your site has saved me some grief, I went and bought a thermometer. Gordon's recipe works. All I can say is amazing. Heh I did the same thing.
(yeah I know this is 2 years old but …)
But your site has saved me some grief, I went and bought a thermometer.

Gordon’s recipe works. All I can say is amazing.

]]> By: Matt http://abstractgourmet.com/2006/09/beef-wellington/comment-page-1/#comment-1021 Matt Sun, 01 Oct 2006 10:35:45 +0000 http://abstractgourmet.com/2006/09/beef-wellington/#comment-1021 Hey Kris, Lovely to have you along, and nice to know I'm not the only meat obsessive out there. Come back anytime :) cheers, Matt Hey Kris,

Lovely to have you along, and nice to know I’m not the only meat obsessive out there. Come back anytime :)

cheers,
Matt

]]> By: Kris http://abstractgourmet.com/2006/09/beef-wellington/comment-page-1/#comment-1015 Kris Sun, 01 Oct 2006 05:08:13 +0000 http://abstractgourmet.com/2006/09/beef-wellington/#comment-1015 wow! I am now going to buy a big hunk of beef fillet. I think it's really cool that you did that recipe twice because the first time didn't really work out. A lot of people don't, you know. You do, I do, a lot of other people do but, honestly most people think overdone meat is just dandy. New to your blog but I love it already! wow! I am now going to buy a big hunk of beef fillet. I think it’s really cool that you did that recipe twice because the first time didn’t really work out. A lot of people don’t, you know. You do, I do, a lot of other people do but, honestly most people think overdone meat is just dandy. New to your blog but I love it already!

]]> By: Abstract Gourmet : Blog Archive : Beef Fillet with Mushroom Gratin http://abstractgourmet.com/2006/09/beef-wellington/comment-page-1/#comment-990 Abstract Gourmet : Blog Archive : Beef Fillet with Mushroom Gratin Fri, 29 Sep 2006 02:54:55 +0000 http://abstractgourmet.com/2006/09/beef-wellington/#comment-990 [...] Something draws me to large hunks of meat. It’s strange really, because there are only two people who generally need to be fed in my household, and so I generally don’t need a kilo or two of solid beef in one piece to carve a meal out of. However, since the astounding success of my beef wellington recently, I’ve become somewhat enamoured with that special cut that is the beef fillet. [...] [...] Something draws me to large hunks of meat. It’s strange really, because there are only two people who generally need to be fed in my household, and so I generally don’t need a kilo or two of solid beef in one piece to carve a meal out of. However, since the astounding success of my beef wellington recently, I’ve become somewhat enamoured with that special cut that is the beef fillet. [...]

]]> By: Luca http://abstractgourmet.com/2006/09/beef-wellington/comment-page-1/#comment-909 Luca Mon, 25 Sep 2006 09:38:31 +0000 http://abstractgourmet.com/2006/09/beef-wellington/#comment-909 Hahaha ... cool. I came home to a nice kilogram of beautiful marbled beef tonight. My first thought was 'wellington,' but then decided to do something easier. Cut it into two small steaks, two large steaks and two minute steaks and they're all marinating in red wine, brandy, olive oil, garlic, bay leaves and rosemary at the moment. Hot tip: put them in a plastic bag, tie the plastic bag up and 1 cup of wine will actually cover the whole thing! Man I love plastic bags for marinating. I've got some garlic and potatoes in the oven. Guess I'll start the beef on top, finish it in the oven and then deglaze the pan with some port and chicken stock. OK, it's boring, but at least it's easy! Cheers, Luca Hahaha … cool. I came home to a nice kilogram of beautiful marbled beef tonight. My first thought was ‘wellington,’ but then decided to do something easier. Cut it into two small steaks, two large steaks and two minute steaks and they’re all marinating in red wine, brandy, olive oil, garlic, bay leaves and rosemary at the moment. Hot tip: put them in a plastic bag, tie the plastic bag up and 1 cup of wine will actually cover the whole thing! Man I love plastic bags for marinating. I’ve got some garlic and potatoes in the oven. Guess I’ll start the beef on top, finish it in the oven and then deglaze the pan with some port and chicken stock. OK, it’s boring, but at least it’s easy!

Cheers,

Luca

]]> By: Matt http://abstractgourmet.com/2006/09/beef-wellington/comment-page-1/#comment-905 Matt Mon, 25 Sep 2006 04:44:43 +0000 http://abstractgourmet.com/2006/09/beef-wellington/#comment-905 Hey Luca, yeh love to knock out of few of these things and actually do them justice. Been reading your coffee stuff at the new blog and liking it too... If your attention to detail with food is anywhere near the level of your coffee, I can a food blog being awesome... Now I'm off to Epic again :) Hey Luca, yeh love to knock out of few of these things and actually do them justice. Been reading your coffee stuff at the new blog and liking it too… If your attention to detail with food is anywhere near the level of your coffee, I can a food blog being awesome…

Now I’m off to Epic again :)

]]> By: Luca http://abstractgourmet.com/2006/09/beef-wellington/comment-page-1/#comment-867 Luca Fri, 22 Sep 2006 14:26:56 +0000 http://abstractgourmet.com/2006/09/beef-wellington/#comment-867 How damned satisfying is it when you learn to do one of the classics! Really need to start up a food blog ... mushroom risotto is nearing what I want; up to iteration five or so now ... How damned satisfying is it when you learn to do one of the classics! Really need to start up a food blog … mushroom risotto is nearing what I want; up to iteration five or so now …

]]> By: jules http://abstractgourmet.com/2006/09/beef-wellington/comment-page-1/#comment-800 jules Tue, 19 Sep 2006 08:07:47 +0000 http://abstractgourmet.com/2006/09/beef-wellington/#comment-800 lovely post matt...always good to see triumph in the face of defeat...your photo documentation is great... I know how you feel when you over cook a nice piece of meat.. agree with anthony on the fear and pastry thing...it just takes time lovely post matt…always good to see triumph in the face of defeat…your photo documentation is great… I know how you feel when you over cook a nice piece of meat..

agree with anthony on the fear and pastry thing…it just takes time

]]> By: Matt http://abstractgourmet.com/2006/09/beef-wellington/comment-page-1/#comment-738 Matt Thu, 14 Sep 2006 09:20:35 +0000 http://abstractgourmet.com/2006/09/beef-wellington/#comment-738 Hey Anthony... Puff pastry is the next thing on my list... I just need to stage my run up. I treat anything that borders on "baking" like a rare and special voodoo. Larding needle you say...I had to look that one up, which is what comes from not having ready access to a grandmother. I like the idea though... byo fat.. I must investigate. Cheers Hey Anthony… Puff pastry is the next thing on my list… I just need to stage my run up. I treat anything that borders on “baking” like a rare and special voodoo.

Larding needle you say…I had to look that one up, which is what comes from not having ready access to a grandmother. I like the idea though… byo fat.. I must investigate.

Cheers

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