tjcletsgo Posted November 30, 2014 #1 Share Posted November 30, 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 Link to comment Share on other sites More sharing options...
pusywillow Posted November 30, 2014 #2 Share Posted November 30, 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 I have had both onboard and I would go with the shellfish. It was not dismal. You can always order both and judge for yourself. Sue Link to comment Share on other sites More sharing options...
RJ2002 Posted November 30, 2014 #3 Share Posted November 30, 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 Really a matter of personal preference. I don't choose Beef Wellington because I'm not a fan of pate. Link to comment Share on other sites More sharing options...
Husky61 Posted November 30, 2014 #4 Share Posted November 30, 2014 It appears that your question is asking for very subjective answers that I can't see how they would assist you. I prefer the surf and turf because I don't like pate'.:) Link to comment Share on other sites More sharing options...
skynight Posted November 30, 2014 #5 Share Posted November 30, 2014 In the DR the surf is shrimp & the turf is a small filet. Last time I asked for double surf, no turf, and was satisfied. Don't like Beef Wellington, no pate for me. Link to comment Share on other sites More sharing options...
Corfe Mixture Posted November 30, 2014 #6 Share Posted November 30, 2014 In the DR the surf is shrimp & the turf is a small filet. Last time I asked for double surf, no turf, and was satisfied. Don't like Beef Wellington, no pate for me. 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. Link to comment Share on other sites More sharing options...
paul929207 Posted November 30, 2014 #7 Share Posted November 30, 2014 I have enjoyed the surf & turf Link to comment Share on other sites More sharing options...
ar1950 Posted November 30, 2014 #8 Share Posted November 30, 2014 We had the Beef Wellington on our last cruise and found it very good. Subjective, I know. In light of the some of the other posts I have to ask: What Pâté? What Foie Gras? We saw none on our plates. YMMV Link to comment Share on other sites More sharing options...
chrysalis Posted November 30, 2014 #9 Share Posted November 30, 2014 We had the Beef Wellington on our last cruise and found it very good. Subjective, I know. In light of the some of the other posts I have to ask:What Pâté? What Foie Gras? We saw none on our plates. YMMV Beef Wellington has a layer of pate around it, and the surrounded by the pastry. In my view, the pate on the BW has changed compared to what Princess used to serve. Link to comment Share on other sites More sharing options...
Pam in CA Posted November 30, 2014 #10 Share Posted November 30, 2014 It's all a matter of preference; very subjective. I order the surf and turf if it's shrimp (not the lobster which IMHO is yucky onboard) and have only had Beef Wellington in the buffet since I can get it very thinly sliced. Link to comment Share on other sites More sharing options...
ar1950 Posted November 30, 2014 #11 Share Posted November 30, 2014 Beef Wellington has a layer of pate around it, and the surrounded by the pastry. In my view, the pate on the BW has changed compared to what Princess used to serve. If it was there it was virtually nonexistent. And we certainly did not taste it. And I am one who does not care for either Pâté or Foie gras. As I said YMMV.:cool: Link to comment Share on other sites More sharing options...
Mom33 Posted November 30, 2014 #12 Share Posted November 30, 2014 I have made my own surf and turf on board ordering Beef Wellington and shrimp. :D Link to comment Share on other sites More sharing options...
Thrak Posted November 30, 2014 #13 Share Posted November 30, 2014 I've wondered about the Beef Wellington on Princess ships. If it has the layer of pâté I wouldn't even give it a try but, as others have noted, it doesn't necessarily have the pâté. I've always wondered which way Princess goes with this offering. Can anybody verify for certain whether or not Princess does a layer of pâté? Link to comment Share on other sites More sharing options...
tjcletsgo Posted November 30, 2014 Author #14 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. This is what I thought..Mushroom Duxelle's.......I would doubt Princess would serve pate on it because it's more expensive. Link to comment Share on other sites More sharing options...
DanaPointBob Posted November 30, 2014 #15 Share Posted November 30, 2014 It appears that your question is asking for very subjective answers that I can't see how they would assist you. I prefer the surf and turf because I don't like pate'.:) The OP is seeking an opinion. By nature all opinions are subjective not simply food. Having said that my subjective opinion is the beef as I too find cruise ship shellfish dismal. Sent from my D2-927G using Forums mobile app Link to comment Share on other sites More sharing options...
ar1950 Posted November 30, 2014 #16 Share Posted November 30, 2014 (edited) In my wife's 11 year old Princess cookbook (and I am not saying that they still fix it the same way these days) it shows that they used Mushroom Duxelles and NOT Pâté. I can say that what we had a month ago didn't have the heavy layer that the picture in the cookbook shows, barely anything was there. From the taste I doubt that it was Pâté. What I do know for sure was that it was very good. Edited November 30, 2014 by ar1950 Link to comment Share on other sites More sharing options...
DanaPointBob Posted November 30, 2014 #17 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. Well the above post isn't even remotely pretentious. LOL Sent from my D2-927G using Forums mobile app Link to comment Share on other sites More sharing options...
stoneharborlady Posted November 30, 2014 #18 Share Posted November 30, 2014 Well the above post isn't even remotely pretentious. LOL Sent from my D2-927G using Forums mobile app Hmmm, I didnt think so, I thought it very informative.:) Link to comment Share on other sites More sharing options...
shredie Posted November 30, 2014 #19 Share Posted November 30, 2014 (edited) Hmmm, I didnt think so, I thought it very informative.:) I did, too. After awhile, DanaPointBob, you will learn the regular posters here and come to appreciate (or not) their unique contributions. :) Isn't foie gras illegal in California? Edited November 30, 2014 by shredie Link to comment Share on other sites More sharing options...
billco Posted November 30, 2014 #20 Share Posted November 30, 2014 Well the above post isn't even remotely pretentious. LOL Sent from my D2-927G using Forums mobile app Well said. Link to comment Share on other sites More sharing options...
Dorset Cruiser Posted November 30, 2014 #21 Share Posted November 30, 2014 Really a matter of personal preference. I don't choose Beef Wellington because I'm not a fan of pate. No pate in a Beef Wellington. It should be a beef fillet wrapped in prosciutto and a duxelle of mushrooms and covered in puff pastry. Sent from my iPad using Tapatalk HD Link to comment Share on other sites More sharing options...
DanaPointBob Posted November 30, 2014 #22 Share Posted November 30, 2014 Well said. Thanks! Sent from my D2-927G using Forums mobile app Link to comment Share on other sites More sharing options...
Accessor Posted November 30, 2014 #23 Share Posted November 30, 2014 Just got off the Regal today and ordered the wellington...let's just say they are using a very poor quality of beef. My guess it was eye round. Tough, chewy, and inedible. You can easily eat around the mushrooms and pastry (was served completely separated from meat). Sent it back and got the Alfredo. Impossible to screw that one up. The whole "Caribbean inspired" menu to me meant we are in low season with lowest possible revenue P/P for Princess, thus we will reduce the menu with selections that are equally less expensive for them to produce. Some selections were good, but every day Caribbean selections? One of the 3 apps always was a inexpensive fruit dish (who orders fruit for an app at ANY land based restaurant?). On a very positive note, the new "chocolate" deserts from Norman Lover were outstanding. The only bummer was they offered them twice the entire cruise on formal nights only. Link to comment Share on other sites More sharing options...
Rare geoherb Posted November 30, 2014 #24 Share Posted November 30, 2014 I remember the pâté in Princess's beef wellington as well as the mushrooms, but it's been several years since I ordered it. It's hard to get the beef rare enough for my taste on a cruise ship. I generally stick to the seafood options. Link to comment Share on other sites More sharing options...
DanaPointBob Posted November 30, 2014 #25 Share Posted November 30, 2014 I did, too. After awhile, DanaPointBob, you will learn the regular posters here and come to appreciate (or not) their unique contributions. :) Isn't foie gras illegal in California? Thank you for your unique contribution. Sent from my D2-927G using Forums mobile app Link to comment Share on other sites More sharing options...
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