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Off Topic TN Forums
Cooking Forum
Beef(deer) wellington?
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<blockquote data-quote="DaveB" data-source="post: 4816635" data-attributes="member: 5958"><p>Beef Wellington uses the tenderloin, yes? Hmm, I think the beef would be marbled more than a deer backstrap or tenderloin. </p><p></p><p>Still, can you compensate with extra prosciutto? Need to think about that, maybe less? </p><p></p><p>The pastry is pretty rich...You know, I think you may be okay but I would cut that temp a few degrees (assumption your oven thermostat or your thermometer is accurate). </p><p></p><p>I had this once in England...(My Mom-Australian heritage-INSISTED on it)... one of the very few things in England you can eat.</p></blockquote><p></p>
[QUOTE="DaveB, post: 4816635, member: 5958"] Beef Wellington uses the tenderloin, yes? Hmm, I think the beef would be marbled more than a deer backstrap or tenderloin. Still, can you compensate with extra prosciutto? Need to think about that, maybe less? The pastry is pretty rich...You know, I think you may be okay but I would cut that temp a few degrees (assumption your oven thermostat or your thermometer is accurate). I had this once in England...(My Mom-Australian heritage-INSISTED on it)... one of the very few things in England you can eat. [/QUOTE]
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Beef(deer) wellington?
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