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| 1000 Calorie Beef Wellington Recipe courtesy Sara Moulton Show: Emeril Live Episode: Emeril's 1000th Show Celebration Overall User Rating:  |
Christmas Eve Dinner
12/25/2005 at 11:16am
User: ron from oregon, OH User Rating:
Great recipe. Used scratch made pate rather than canned. One of best recipes on food network!
Perfect Party Item
12/08/2004 at 08:08pm
User: KA from Dellroy, OH User Rating:
I first used this recipe for a Halloween party this year (2004). There were over 100 guests. I had never used this recipe, so I was not sure if I was making a mistake going cold or if I picked a winner. As it turned out it was BETTER than just a winner!! Everyone raved. I am using it again for a smaller party of 18 for Xmas. My only advice is to do the majority of the recipe the day before and finish with the pastry the next day. The KEY is to have that loin cool/cold. It makes for an easy job. As an extra note, I did not use the pate (it was omitted) and simply used the mushrooms with some sliced onions. A great recipe for everyone to ooh and ahh over.
Big Hit!
12/07/2005 at 10:36pm
User: David from Austin, TX User Rating:
Ambitious I must admit, but when done right this dish rocks. If at first you don't succeed, don't give up. Try, try again.
Just say No to Foie Gras
11/21/2005 at 06:34pm
User: Lucinda from Tucson, AZ User Rating:
Please, please do not use Foie Gras. The inhumane treatment of the duck is unconscionable! http://www.stopforcefeeding.com/page.php?module=home
EXCELLENT HOLIDAY MEAL
08/21/2004 at 12:55pm
User: M from BLOOMFIELD HILLS, MI User Rating:
My husband and I make this every year for Christmas dinner. Our secret is that we cook the beef the day before and the mushrooms as well. We prefer mousse truffe instead. It spreads easier and is less expensive. We also make it in individual servings. We have made it a month ahead and froze it complete with the puff pastry. It gets rave reviews. Love all of Sara Moulton's recipes. They always turn out great.
Fantastic
01/23/2005 at 03:15am
User: KATHERINE from McMurray, PA User Rating:
I just served this meal for a 10 person dinner party and it was superb!!! I also used the mousse truffe plus the mushrooms and agree with the past review that the meat should be cold and everything besides the pastry can be done the day before. This was a first time for me making Beef Wellington and it was one of the easiest and most successful dinner parties I've had. The guests were still talking about the meal as they left. Sarah is great, just wish she still had her cooking live show.