With its layers of duxelles, puff pastry, and beef, there are a lot of steps that go into makingbeef Wellington. But on top of its tedious cooking process, beef Wellington is also expensive. The dish typically calls for beef tenderloin, the tender cut of beef that filet mignon comes from, in addition to pricey prosciutto.With these high-priced meats, beef Wellington isn't exactly budget-friendly. However, there's still a way you can enjoy it without having to overspend.
As model and TV personality Chrissy Teigen shared in her cookbook, "Cravings: All Together," substituting meatloaf for the beef tenderloin in a beef Wellington can actually work pretty well. It won't taste exactly like the classic, but it can definitely satisfy a craving, especially since all of the other components are the same. Whereas you can generally expect to pay $20 to $30 per pound of beef tenderloin, using ground beef in your Wellington instead will only cost you around $5 to $6 per pound.
In addition to being cheaper, meatloaf also has the advantage of being easier to work with. If you've ever attempted to make beef Wellington the traditional way, you know that one of the biggest challenges is ensuring the beef tenderloin is cooked properly. That's because there are two rounds of cooking involved. First, you have to brown it in a pan, which can be hard to do evenly,unless you tie it up with twine so it holds its shape. Then, once the meat gets wrapped in the prosciutto, duxelles, and puff pastry, it goes into the oven to finish cooking. If the oven is set at the wrong temperature, or the tenderloin wasn't cooked long enough beforehand, this could easily lead to a beef Wellington that has a perfectly golden outer crust, but an overcooked inside.
When you use meatloaf, on the other hand, you forgo all of these challenges because meatloaf doesn't require any pre-cooking, and it holds its shape without twine. All you have to do is make meatloaf like you normally would, assemble your Wellington, and put it in the oven. You can also cook it to an internal temperature of 160 degrees without it becoming tough (the same temperature for a beef tenderloin would be considered well-done).
Flavoring A Meatloaf Wellington
Meatloaf Wellington may be cheaper and more foolproof to make, but the taste and texture will be noticeably different. While you can't exactly change the texture of ground beef to resemble tenderloin, there's more flexibility when it comes to flavor. Beef tenderloin on its own is actually very bland, so it relies on ingredients including mustard and foie gras to give it more flavor in a Wellington. By pairing your meatloaf with these same ingredients, you can make it taste more like a beef Wellingtonand less like a classic meatloaf.
Of course, replicating the taste of a traditional beef Wellington is by no means a requirement, and you can take creative liberties with your meatloaf flavoring. Chrissy Teigen, for example, recommends using Thanksgiving stuffing mix instead of breadcrumbs to make the meatloaf even juicier. You can use a tried-and-true meatloaf recipe with flavors like garlic and thyme, or take some inspiration from meatloaf variations from around the world. Just keep in mind that too much extra moisture can make the puff pastry of the Wellington soggy, so you may want to stay away from common meatloaf additives like ketchup, Worcestershire sauce, and milk. Ultimately, if you like meatloaf as much as you like beef Wellington, you can't go wrong with this cheaper variation.
It won't taste exactly like the classic, but it can definitely satisfy a craving, especially since all of the other components are the same. Whereas you can generally expect to pay $20 to $30 per pound of beef tenderloin, using ground beef in your Wellington instead will only cost you around $5 to $6 per pound.
But on top of its tedious cooking process, beef Wellington is also expensive. The dish typically calls for beef tenderloin, the tender cut of beef that filet mignon comes from, in addition to pricey prosciutto. With these high-priced meats, beef Wellington isn't exactly budget-friendly.
My roast is going to yield about 6 portions at a cost of $2.17 per portion of beef. Adding in the rest of the ingredients the total price of just the Wellington comes to $24.55 divided by six people is $4.09 per person. Add in a vegetable and starch it comes out to $4.97.
Like many famous meals, the exact origin of Beef Wellington is unknown, though it was most likely inspired by a handful of places and cultures. The widely accepted story is that it was created to celebrate Arthur Wellesley, Irish general of the British army, becoming the first Duke of Wellington—hence the name.
“When you isolate that muscle and take out any silver skin and gristly bits, it is just as comparable to the tenderloin chew-wise — very soft — but it has way more flavor, and you cook it exactly the same as a tenderloin steak,” she says.
Beef Wellington is a nice cut of meat, usually a fillet steak, beef tenderloin, or filet mignon. It uses the center-cut portion of the meat that is known to be the most tender and juicy part of the cow. The meat is wrapped in a mustard sauce, then a mushroom duxelles and prosciutto.
Whether you've tried it or not, we're pretty sure you've heard people rave about this dish. And they're not wrong. Even world-class chef Gordon Ramsay has stated that it's one of his “all-time favorite main courses,” as he calls it the “ultimate indulgence.”
Excess moisture doesn't make the beef extra juicy. Instead, it prevents the puff pastry from fully crisping up, ultimately causing the crust to get soggy. Luckily, using proper cooking techniques can prevent too much moisture from collecting in your beef Wellington.
What do I serve with beef Wellington? Simple steamed or sautéed greens work perfectly well as a side for beef Wellington, especially with a good glug of homemade gravy drizzled over the top. Otherwise, creamy mashed potatoes make an even more indulgent Wellington side dish that tastes divine.
In most of Ramsay's restaurants, you can find it on the menu. However, Ramsay has revealed his favorite American food is grits topped with shrimp and Parmesan cheese.
You always want to ensure you have enough to feed everyone at the table, and that's especially true for a main attraction like a beef tenderloin. It's actually fairly easy to figure out how much you need to buy: Simply purchase 8 ounces (1/2 pound) of meat per person.
Beef Wellington is a nice cut of meat, usually a fillet steak, beef tenderloin, or filet mignon. It uses the center-cut portion of the meat that is known to be the most tender and juicy part of the cow.
With a similar texture, ground chicken or ground turkey can be superb substitutes for ground beef. The poultry is a bit paler than beef, which can change the appearance of some dishes, but they still taste equally delicious.
Flat Iron Steak. Also known as top blade, this cut can be grilled, braised or pan-fried. ...
Shoulder Tender/ Teres Major. A very lean cut of meat from the cow's shoulder that is an inexpensive substitute for filet mignon or beef tenderloin. ...
Introduction: My name is Margart Wisoky, I am a gorgeous, shiny, successful, beautiful, adventurous, excited, pleasant person who loves writing and wants to share my knowledge and understanding with you.
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