That sounds wonderful! Yeah... duxelles, the way I was taught, is just shallots and mushrooms sauteed in butter, then doused with cream and reduced to a paste. So it's very close!
I think we would have liked it your way better, without the pate. I just had always been caught by the written description of a Beef Wellington, and had to try it traditionally, first.
Re: Beeves Wellington
That sounds wonderful! Yeah... duxelles, the way I was taught, is just shallots and mushrooms sauteed in butter, then doused with cream and reduced to a paste. So it's very close!
I think we would have liked it your way better, without the pate. I just had always been caught by the written description of a Beef Wellington, and had to try it traditionally, first.