The "beef Wellington" at Black Labrador is a great and affordable dish. The classic version uses filet mignon, but this version (closer to steak and mushroom pie) is probably half the price and still pretty tasty. Cubed beef was nearly fork tender with lots of mushrooms and served with a fresh horseradish and still crunchy steamed broccoli. The pastry lid was just right just like all the pub pies I've had in the U.K. The Lab should do an all mushroom vegetarian version too. I had several recommendations from friends for more classic versions of beef Wellington, including at Queen Vic, B&B Butchers, Tony's, and Maxim's. Stay tuned for those.
#Houston_Pie_Project
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