Sides for Beef Wellington
Posted 15 February 2010 - 10:13 PM
Posted 15 February 2010 - 11:31 PM
Posted 15 February 2010 - 11:56 PM
Personally I'd avoid fruit in the sauce of this dish, as the carrots would give enough balancing sweetness to the plate (though I have a very English/French palate).
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Posted 16 February 2010 - 12:03 AM
Personally I think the pastry gives a good opportunity to get away from potato hegemony, and I like something green with Beef Wellington. In this season, endive ? Leek ? Cabbage ? Elizabeth David gives a French recipe for leeks in red wine, if you're intent on the wine. Port or Madeira also make a complementary sauce.
Beef Wellington's a lot of work. There's good reason to keep the sides simple - I love sprouts so find it easy to agree with that idea. They're not everyone's cup of tea.
What other courses will you serve ? Are you holding off the decision till you've finalised the main plate ?
ETA: I also like leeks cooked to remain a little crunchy, and dressed like a hot salad, Italian style, with oil & vinegar. Something to cut the richness.
Edited by Blether, 16 February 2010 - 12:15 AM.
Posted 16 February 2010 - 02:27 AM
Posted 16 February 2010 - 05:01 AM
Posted 17 February 2010 - 10:35 PM
Then mushroom soup (morels and procini)with a splash of white wine to smooth it out.
Salad consisting of bacon, shallots,spring greens, with a wonderful rosemary / thyme peanut balsamic something.
Veggies need to be light, fresh, green,and blending with the meal.
With such a heavy meal...dessert is still up in the air. Need to have something to cut the richness of the meat. Citrus - Lemon Pie, maybe. Suggestions??
Posted 18 February 2010 - 05:34 AM
eta: crystallised by which I mean caramelised.
Edited by Blether, 18 February 2010 - 05:48 AM.
Posted 18 February 2010 - 05:35 AM
Posted 18 February 2010 - 08:27 PM
Once you have some crunchy vegetable, you could even puree the parsnip - serve the meat on a little parsnip puree, drizzle with red wine / stock reduction - or bring the wine reduction and parsnip puree together ? Parsnip gives a nice sweetness as a third element with the rich meat & a sour-dressed veg - and it's always such a great flavour with beef.
Posted 20 February 2010 - 12:09 AM
Dessert is steering towards Creme Brulee, with a whisper of lemon.
Posted 20 February 2010 - 09:29 AM
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