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Welcome

Welcome to the new Lobel’s Culinary Club.

In the years since we launched our Web site and online butcher shop, the Lobel’s Culinary Club has become the cornerstone of our communications with our customers old and new. Our e-mails span the latest news about products and promotions to help you plan peak dining experiences for family meals, special events, and casual entertaining.

A fundamental part of the Culinary Club content comes from our unique perspective as butchers on meat handling and preparation. And while there are many recipes to share, we want to help you go beyond specific recipes to a wider world of in-depth explorations of cooking techniques. When you understand the fundamentals, you are free to invent your own culinary masterpieces.

We believe the more you know about preparing the finest meat money can buy, the more you will enjoy serving it to your family and friends.

With the launch of our expanded Culinary Club, we’ve created a living archive of knowledge that is gleaned from past e-mails and will grow with future e-mails.

Within the Culinary Club, we hope you’ll find numerous and useful resources to enhance your confidence in preparing the finest and freshest meats available, and ensure your absolute delight with the results.

For your dining pleasure,

lobels Signature

Stanley, David, Mark, and Evan Lobel

Lobel Family at the Carving Station

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Articles by Subject:

  • 175th anniversary
  • about lobel's
  • ask the butcher
  • autumn
  • bacon
  • barbecue
  • beef
  • beer
  • braising
  • christmas
  • cinco de mayo
  • cooking tools
  • culinary classics
  • culinary diy
  • cut of the month
  • easter
  • entertaining
  • food history
  • food pairings
  • grilling
  • guide to meat
  • hanukkah
  • holidays
  • lamb
  • lobel's prime meats in manhattan
  • new products
  • pantry
  • passover
  • pork
  • poultry
  • recipes & techniques
  • recipes & techniques
  • roasting
  • sausage
  • seafood
  • seasons
  • smoking
  • social media
  • spring
  • st patrick's day
  • stewing
  • summer
  • super sunday
  • thanksgiving
  • t-roy cooks
  • valentine's day
  • veal
  • videos
  • winter
  • yankee stadium

Culinary Classic: Beef Wellington

On September 13,2012 In beef , culinary classics , valentine's day

If homemade soup is comfort in a cup, Beef Wellington is indulgence on a platter.

It starts with luxurious ingredients and comes to table in elegant golden glory.

A beautifully medium-rare beef fillet, pâté, and duxelles wrapped in puff pastry and baked to flaky, crusty perfection is a dish that hails “celebration.”

Serve Beef Wellington as you would dress to impress. It’s not your any-night-of-the-week meal thrown together after a long, hard day of work. Rather, it is a dish that demands attention in its preparation—and commands attention when presented to your dining companions.

Beef Wellington

Origins of the Dish

Various claims exist for the origins of Beef Wellington, starting with Arthur Wellesley,  the first Duke of Wellington and the Anglo-Irish general who brought down Napoleon at Waterloo. Wellington is said to have had a fondness for a dish of fillet, truffles, and Madeira, cooked in pastry. Documentation, however, doesn’t support this.

One other theory that connects the dish to the duke is that a well-browned Beef Wellington resembled the brown, shiny military boots that were named after the duke—Wellingtons, or Wellies in common use.

Another claim suggests that, during the Napoleonic Wars, an unnamed British chef created the dish as an Anglicized version of the French dish, filet de boeuf en croûte.

And yet another theory holds that the dish originated in Wellington, New Zealand, where it was created for a civic gala.

The Ingredients

The ne plus ultra Beef Wellington could very well be the Lobels’ recipe for a glamorous preparation that calls for pâté de foie gras and truffles to accompany a whole USDA Prime or Wagyu tenderloin.

And while serving an entire tenderloin is truly impressive, Wellington can also be made in single portions by slicing the tenderloin into individual filets mignon before building and baking deliriously rich pastry packets.

Duxelles are an integral component and common to most recipes, whereas the inclusion of pâté varies from version to version.

Duxelles are minced mushrooms of just about any variety that can be uncooked, sautéed alone, or sautéed with other such ingredients like shallots, garlic, sherry, or port wine. Sauteeing helps to remove the water from the mushrooms, thus concentrating their flavor.

Pâté of any sort will work. Although some variations of the recipe substitute for the pâté a layer of dry-cured ham—such as prosciutto or Serrano—and then spreading it with the duxelles before centering the fillet and rolling it into the pastry.

Whether you choose to use ham, pâté, or something entirely different, the point is to add some fat and a whole lot of flavor to the tenderloin, which is a comparatively lean cut on its own.

 

Do you adore Beef Wellington? What is your favorite variation? Have you ever tried making this Culinary Classic at home? Any tips or tricks?

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