76. Cilantro Walnut Filling p.420

76. Cilantro Walnut Filling p.420

The Recipe
This is the filling for Twenty-First Century Beef Wellington. The filling for Beef Wellington in the 19th and 20th centuries was a duxelles and paté de foie. It’s a very French preparation which was renamed and popularized by the British. This twenty-first century version has a lot more in common with Argentina than the [...]

17 August 2007 | Beef, Veal, Pork, and Lamb, The Book | 2 Comments
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