Does anyone know how to make Beef Wellington? I've found some recipes, but I like meat very well done, and don't know how to adjust the recipes so the bread part doesn't burn. (Gee, I hope that makes sense.) Thanks for any advice.
Amen. If I paid big buck for a beautiful cut of meat and someone asked me to destroy it, I would be devastated.Originally Posted by megra
Your father is right. There are some restaurants even here where, if you asked for a well done steak, they would simply refuse very politely to cook it that way and suggest that you have something else from the menu. If I had a house guest who asked for a well done fillet steak, it would break my heart to ruin what is a very expensive and potentially beautiful piece of meat by overcooking it. I'd do it, without a word, but I'd probably never serve them fillet again or any of the other expensive cuts of beef that need to be medium rare to bleu to get the best out of them.