Okay my mamma want Beef Wellington for her b-day dinner, no problem kinda. I made it twice before, one time came out great, the other time bad.
Si I'm not really worry about making it but i do have some questions and substitute to runs by you all to get your opinions.
1. Our store don't stock liver pate, it say i can sun with ham or that fancy bacon. I was wondering though what about liverwurst spread or something like that, maybe even those devil ham spread?
2. Can I make the mushroom duxelles a day ahead?
3. Also there is the bearnaise to sauce to go with with, but I saw a mustard horseradish sauce that people use. And of course a pan dripping sauce, any one have a favorite? Right now I'm leaning to the mustard horseradish.
Actually i kinda want to make everything a day ahead but I think the dough would get all soggy so i don't really want to push it.
both made by Cat-Scratch