"If you are shopping for ingrediants, note that "shank" is basically leg meat. -A tougher cut, and sometimes not sold under this name in US grocery stores. (Butcher shops, yes) A great substitute is stew meat, often a mix of better cuts. Either way, this is a wonderful recipe. Tip: this cooking technique, braising in liquid, tends to tenderize e"

"I have made six of these; it's wonderful recipe. I have a few suggestions for home baking: 1. Use fresh blueberries, if at all possible. 2. When mixing the filling, mush about 25% of the berries to blend into the flour, sugar and the rest. 3. Since 1.25 cups is only about 6 ounces, I'd increase that to 1.5 or 1.75 cups (6 to 9 oz.) for a slight"

"I'm making this tonight, but can tell from the ingredients and by comparing recipies that this will be terrific. A couple of tips:
Here's Emeril's recipe for Port Wine Syrup:
2 cups ruby Port wine
1 cup sugar
Combine Port and sugar in a medium saucepan. Bring to a boil and cook over medium-high heat until reduced to a syrup.
Also, for a quick review on techniques used, search the Beef Wellington recipies for a video by Sara Moulton. She's showing individual small wraps, but the larger version carved at table is a little more dramatic. I have a few relatives coming over who insist on medium-well or well done beef, ick, so I'm making a smaller second tenderloin that has been cooked longer. (Well done tenderloin - Can you believe it!? But a good cook is also gracious about such things.)
Foie gras is traditional, but adding gorgonzola or oysters would be terrific, and goat cheese (which I'll use) will be good.