I'm making dinner for 20 people on Saturday and would like to make beef wellingtons w/duxelles, etc. However, our budget for the dinner is low so I was wondering if I could just make a beef bourgignon-type braised beef, thoroughly drain it and cool it, and then use it for the filling for the wellingtons instead of a filet.
Any opinions? Has anyone tried this? Does it sound yummy to you? I'd be calling it Braised Beef Wellingtons. I got the idea from going to Rick Bayless's restaurant for lunch and he had a braised beef dish which he had pressed into beautiful tender squares, so it made for a lovely presentation. I thought adding the wellington idea would work too.