shredie Posted November 30, 2014 #26 Share Posted November 30, 2014 Thank you for your unique contribution. I try. :p::);) Link to comment Share on other sites More sharing options...
Corfe Mixture Posted November 30, 2014 #27 Share Posted November 30, 2014 (edited) Well the above post isn't even remotely pretentious. LOL Oops, and there I was trying to be helpful and avoid you being surprised and disappointed when you don't get what you expect in Europe. Just don't order Filet Mignon over here. You will be in for a very big surprise!!! Edited November 30, 2014 by Corfe Mixture wrong spelling of Filet Link to comment Share on other sites More sharing options...
Hawaiidan Posted November 30, 2014 #28 Share Posted November 30, 2014 All this talk about pate in a Beef Wellington is most interesting to us Europeans as we do not use pate in Beef Wellington, and certainly not fois gras, so if you come to Europe and order Beef Wellington you are likely to be very surprised. For information only, and not saying one is right and the other is wrong, a European Beef Wellington has a coating of 'mushroom duxelles' which consists of finely chopped mushrooms and shallots, perhaps with a little cream, and mixed into a paste and then the pastry. If you want fois gras with your beef in Europe, you really need to order a Tournedos Rossini, but it will be topped with a slice of hot fois gras and only fois gras, but note it not be wrapped in pastry. If anyone in France replaced fois gras with a pate and called it Tournedos Rossini, Gioachino Rossini would probably turn in his grave. Beef Wellington, a British dish Never has used 'Pate" its a mushroom duxelle of shallots and mushrooms sautéed with cognac ...NEVER cream and reduced Americans eat the classic Wellington..... not with pate. Someone must have been confused by the thin layer between the meat and pastry..... Now don't be like the jerk I saw in a dining room who complained his Wellington was not well done.... because it is served medium rare...... If it were served well done it would be called" Beef Abomination" If you want lobster king crab, Langostine , Wellington, Rossini, Then you need to cruise other lines like Regent and Oceania where at no charge it is available every day in every dining venue ...You can grab a lobster and filet sandwich at the pool grill !!! Link to comment Share on other sites More sharing options...
jeffdal Posted November 30, 2014 #29 Share Posted November 30, 2014 Sent from my iPhone using Forums Link to comment Share on other sites More sharing options...
GUT2407 Posted November 30, 2014 #30 Share Posted November 30, 2014 Either have both or Surf and Turf with Wellington as the Turf. Link to comment Share on other sites More sharing options...
Loonbeam Posted November 30, 2014 #31 Share Posted November 30, 2014 It's not Pate'. Not sure exactly what it was, but I did ask if it was Pate' (which I rarely eat and not in combo with beef) and they said it was not. Link to comment Share on other sites More sharing options...
chrysalis Posted November 30, 2014 #32 Share Posted November 30, 2014 Beef Wellington, a British dish Never has used 'Pate" its a mushroom duxelle of shallots and mushrooms sautéed with cognac ...NEVER cream and reduced Americans eat the classic Wellington..... not with pate. Someone must have been confused by the thin layer between the meat and pastry..... Now don't be like the jerk I saw in a dining room who complained his Wellington was not well done.... because it is served medium rare...... If it were served well done it would be called" Beef Abomination" If you want lobster king crab, Langostine , Wellington, Rossini, Then you need to cruise other lines like Regent and Oceania where at no charge it is available every day in every dining venue ...You can grab a lobster and filet sandwich at the pool grill !!! Guess you need to correct this..... http://en.wikipedia.org/wiki/Beef_Wellington Link to comment Share on other sites More sharing options...
Buck Turgidson Posted November 30, 2014 #33 Share Posted November 30, 2014 Oops, and there I was trying to be helpful and avoid you being surprised and disappointed when you don't get what you expect in Europe. Just don't order Filet Mignon over here. You will be in for a very big surprise!!! I noticed on a Cunard cruise some people from Australia would pronounce the "t" in filet, here in the states the "t" is silent. How is it pronounced in Europe? thanks. Link to comment Share on other sites More sharing options...
shredie Posted November 30, 2014 #34 Share Posted November 30, 2014 I noticed on a Cunard cruise some people from Australia would pronounce the "t" in filet, here in the states the "t" is silent. How is it pronounced in Europe? thanks. "Europe" is a big place. In the UK, I think I've generally heard "FILL-ET" but in France, where the word comes from, the "t" is generally silent. Now there's Italy, Germany, Spain, etc., lots of other countries in Europe and I imagine there are words in the respective languages to describe the thing.;) Link to comment Share on other sites More sharing options...
ar1950 Posted November 30, 2014 #35 Share Posted November 30, 2014 [ATTACH]332828[/ATTACH] Here's a pic of my Beef Wellington from Friday night on the Emerald Princess. I also got the lobster too. [ATTACH]332829[/ATTACH] Sent from my iPhone using Forums Exactly. Notice there is virtually nothing between the pastry and the beef. So no matter what is supposed to be there it is not much. I doubt seriously that it is Pâté. Apparently you liked it as did we. No Lobster on the Golden shorty cruise though. :( Link to comment Share on other sites More sharing options...
ar1950 Posted November 30, 2014 #36 Share Posted November 30, 2014 (edited) Guess you need to correct this..... http://en.wikipedia.org/wiki/Beef_Wellington If it is a "Pâté" on Princess it isn't a liver based one. We tasted no liver flavor in our meal on the Golden. I think that is what got this whole discussion started. Edited November 30, 2014 by ar1950 Link to comment Share on other sites More sharing options...
Rare Bimmer09 Posted November 30, 2014 #37 Share Posted November 30, 2014 If it is a "Pâté" on Princess it isn't a liver based one. We tasted no liver flavor in our meal on the Golden. I think that is what got this whole discussion started. I am one of those people, who when he sees pate on a menu orders it without hesitation. Ditto seared foie gras. Ditto beef Wellington. If there was pate in the beef Wellington I ate on the Ocean Princess two months ago it was wearing a disguise. I will order it again on the Ruby in January and cut a cross section for photo analysis. If it has a discrete pate then I won't be complaining. I'll ask for seconds! I watched Gordon Ramsay make one from scratch on The F Word and he didn't use pate but it may be a regional thing (i.e France). Norris Link to comment Share on other sites More sharing options...
ar1950 Posted December 1, 2014 #38 Share Posted December 1, 2014 I am one of those people, who when he sees pate on a menu orders it without hesitation. Ditto seared foie gras. Ditto beef Wellington. If there was pate in the beef Wellington I ate on the Ocean Princess two months ago it was wearing a disguise. I will order it again on the Ruby in January and cut a cross section for photo analysis. If it has a discrete pate then I won't be complaining. I'll ask for seconds! I watched Gordon Ramsay make one from scratch on The F Word and he didn't use pate but it may be a regional thing (i.e France). Norris Norris, your wonderful pictures and comments about what you had on your Ocean Princess review is what got my wife and me interested in trying it. Thank you for your review!! :cool: Link to comment Share on other sites More sharing options...
Rare Bimmer09 Posted December 1, 2014 #39 Share Posted December 1, 2014 Norris, your wonderful pictures and comments about what you had on your Ocean Princess review is what got my wife and me interested in trying it. Thank you for your review!! :cool: Thanks for the kind words re my long Ocean ramble! It was good to have you contributing as we went along. Beef Wellington on the Ocean Princess Norris Link to comment Share on other sites More sharing options...
ar1950 Posted December 1, 2014 #40 Share Posted December 1, 2014 (edited) Thanks for the kind words re my long Ocean ramble! It was good to have you contributing as we went along. Beef Wellington on the Ocean Princess Norris Yep, that was the picture......lol! IMHO, after seeing that picture I think anyone who likes a nice beef dish would try it. After all, if it isn't to your liking, order something else. I bet a lot of folks would be surprised if they tried it. Edited December 1, 2014 by ar1950 Link to comment Share on other sites More sharing options...
tjcletsgo Posted December 1, 2014 Author #41 Share Posted December 1, 2014 Thanks for the kind words re my long Ocean ramble! It was good to have you contributing as we went along. Beef Wellington on the Ocean Princess Norris OMG, I'm getting that next weekend! With a lobster/prawn on the side!:D Janie Link to comment Share on other sites More sharing options...
ar1950 Posted December 1, 2014 #42 Share Posted December 1, 2014 OMG, I'm getting that next weekend! With a lobster/prawn on the side!:D Janie Yes indeed, as well you should. I suggest that if it was as good as what we had you will be a very happy cruiser. Link to comment Share on other sites More sharing options...
Dorset Cruiser Posted December 1, 2014 #43 Share Posted December 1, 2014 Guess you need to correct this..... http://en.wikipedia.org/wiki/Beef_Wellington You don't believe whats written in Wikipedia, do you? Sent from my iPad using Tapatalk HD Link to comment Share on other sites More sharing options...
Dorset Cruiser Posted December 1, 2014 #44 Share Posted December 1, 2014 I noticed on a Cunard cruise some people from Australia would pronounce the "t" in filet, here in the states the "t" is silent. How is it pronounced in Europe? thanks. Fillet steak sounds the 't' but Filet Mignon (being French) does not. Sent from my iPad using Tapatalk HD Link to comment Share on other sites More sharing options...
IECalCruiser Posted December 1, 2014 #45 Share Posted December 1, 2014 You don't believe whats written in Wikipedia, do you? Sent from my iPad using Tapatalk HD I googled Beef Wellington and only one recipe in more than a dozen included pate. Looks like that Wikipedia entry does need to be corrected. Sent from my iPad using Forums mobile app Link to comment Share on other sites More sharing options...
RocketMan275 Posted December 1, 2014 #46 Share Posted December 1, 2014 Which do you prefer? The shellfish on cruise ships is pretty dismal :eek: and I've never had Beef Wellington so I'm leaning towards that. Which do you like better?:D Janie It would depend. The only time I ordered Beef Wellington, was in a shore restaurant and it was prepared with a liver pate. I hated it. I understand that the Beef Wellington can also be prepared with a mushroom pate. I've seen a recipe for that and I intend to fix it for New Years. So it depends. Link to comment Share on other sites More sharing options...
Sunviking Posted December 1, 2014 #47 Share Posted December 1, 2014 You don't believe whats written in Wikipedia, do you? Sent from my iPad using Tapatalk HD I have to agree with you Dorset Cruiser. I wouldn't trust Wikipedia as the authority for many things and especially not for cooking. My experience with real Beef Wellington has always included a duxelles of mushrooms and shallots. I have made it a number of times here at home and that's what I used based on a very old recipe handed down to me. The last time I tried Beef Wellington on a Princess ship a few years ago I sent it back because it was awful and not really beef wellington. Link to comment Share on other sites More sharing options...
reney313 Posted December 1, 2014 #48 Share Posted December 1, 2014 My husband loves the Beef Wellington on Princess (and he has confirmed he "thought" it was more of a mushroom pate/mush). I love the surf and turf (the large shrimp). The second formal night is normally the only formal night we attend for these two dishes...and sometimes the only night we attend the MDR. Link to comment Share on other sites More sharing options...
Dorset Cruiser Posted December 1, 2014 #49 Share Posted December 1, 2014 I have to agree with you Dorset Cruiser. I wouldn't trust Wikipedia as the authority for many things and especially not for cooking. My experience with real Beef Wellington has always included a duxelles of mushrooms and shallots. I have made it a number of times here at home and that's what I used based on a very old recipe handed down to me. The last time I tried Beef Wellington on a Princess ship a few years ago I sent it back because it was awful and not really beef wellington. The Beef Wellington served on our last two Princess cruises was inedible with mushy pastry and 'grey' beef 😔 Sent from my iPad using Tapatalk HD Link to comment Share on other sites More sharing options...
chrysalis Posted December 1, 2014 #50 Share Posted December 1, 2014 You don't believe whats written in Wikipedia, do you? Sent from my iPad using Tapatalk HD No, not at all....but I have had it with liver pate....never with prosciutto, although I would probably like it. I, too, believe that Princess started to use eye of the round beef instead of filet, a few years ago. Link to comment Share on other sites More sharing options...
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