This might just be a function of my low expectations, but I feel American Airlines deserves some credit here…
In this post:
American is serving special meals for its 100th anniversary
A few months ago I covered how American is serving special centennial‑themed inflight meals in premium cabins, to celebrate its 100th anniversary. Many of these are only available for pre-order, given that American allows that up to 20 hours before departure.
In domestic first class, the most common special meal being served is the Beef Wellington with roasted vegetables and asparagus with bearnaise sauce. This comes with a Waldorf Salad as the appetizer, and a pecan tart as the dessert.
So when I saw this available for pre-order on my recent flight, I couldn’t help but order. Not because this is something I’d ordinarily be interested in on a plane, but instead, because I was curious about the execution (the same reason I ordered American’s sliders & fries).
Well, below you can see what the dish looked like…
This first class dish was better than I was expecting!
In the past I’ve shared my general approach to ordering airplane food. The idea is that airline catering budgets are really low (especially for domestic first class), so I try to order the thing that I think can both be best executed on a budget, and also that reheats well (given the realities of preparing airplane food).
Ordinarily, a beef filet wouldn’t really check either of those boxes — I’m not a huge meat eater, but when I do eat it, I enjoy a higher quality piece of meat, and ideally not one that’s reheated.
Back in the day I had tried American’s “steak” in domestic first class, and I can’t say it was great. My worry was that the piece of meat here would be even lower quality, since I imagine other components of the dish cost more than normal, so you’d assume there would be even more budget control.
So while I don’t want to exaggerate and suggest this was some amazing meal that I would’ve been delighted to be served in a restaurant, it was better than I was expecting. I’m not a huge Waldorf Salad fan, but the Beef Wellington pastry had a good texture, the veggies were crisp, and the beef at least wasn’t lower quality than usual (so it was just your typical hockey puck). Meanwhile the pecan tart was excellent.
Personally I probably wouldn’t order this again, but if you do like airplane beef, then you’ll probably be pretty happy ordering this.
Bottom line
I had my first chance to try one of American Airlines’ centennial-themed dishes, as the Beef Wellington was on the pre-order menu for my domestic flight. I was a little skeptical as to how bad the execution would be, given tight catering budgets. But it was better than I was expecting — that’s not to say it was something you’d expect to be served in a nice restaurant, but for what it is, I can’t complain!
If you’ve dared to order American’s Beef Wellington, what did you think?
Had this last week (as Ben pictured)- it was decent! Certainly as good as a lot of "airport food", surprisingly edible, although not gourmet restaurant fare obviously. Nice for the price and for getting it on a sub-3-hour flight (MIA - CTG).
Tangentially, I get "not wasting calories" and certainly don't waste food, but the number of picky eaters I see in comments is just weird to me (but, Americans in general are really strange...
Had this last week (as Ben pictured)- it was decent! Certainly as good as a lot of "airport food", surprisingly edible, although not gourmet restaurant fare obviously. Nice for the price and for getting it on a sub-3-hour flight (MIA - CTG).
Tangentially, I get "not wasting calories" and certainly don't waste food, but the number of picky eaters I see in comments is just weird to me (but, Americans in general are really strange about food - favoring some of the worst stuff on the planet but negging interesting foods).
I ordered this dish ahead and unfortunately regret the decision. The food was significantly overcooked, resulting in a tough texture that made it inedible. Additionally, I did not receive the Waldorf salad or the pecan tart as described. Instead, I was served the same salad as everyone else, and for dessert I was only offered a choice between sorbet or a cheese plate. Overall, the experience did not match what was advertised or expected.
I had it last week. It was a nasty mess of soggy on the outside and rubbery on the inside, it smelled good in the cabin,,, but...no bueno. The pecan pie was ok though.
On my recent CID STD CID SWIVEL SEAT getaway I tried both Centennial Entrees. The Beef was not great but while looking way over cooked, the asparagus still had flavor
You’re correct that the pecan tart was great!
The chicken diss was okay. Both needed the ‘gravy/sauce’ ;-)
But the best food on the trip was the mushroom risotto and champagne at DFW Flagship Dining. Worth the walks from & to C...
On my recent CID STD CID SWIVEL SEAT getaway I tried both Centennial Entrees. The Beef was not great but while looking way over cooked, the asparagus still had flavor
You’re correct that the pecan tart was great!
The chicken diss was okay. Both needed the ‘gravy/sauce’ ;-)
But the best food on the trip was the mushroom risotto and champagne at DFW Flagship Dining. Worth the walks from & to C & A respectively
Shout out to excellent Flight Attendants Nancy, Karen, & Linda. Got to fly with them out and back
Ben, please be advised that here on the right side of the pond it would simply be called a beef pasty, lad …. :-)
Oh, no no no - after the mushroom murders, Australians don't eat Beef Wellington.
That Bearnaise sure is broken...which is quite fitting for Robert! After all, the Thought Follower in Travel likes to remind us of Robert's frequent broken seats, broken bathrooms at the MCO Admirals Club and more. It's a level of Premium that Tim can only hope Delta reaches!
Would be better if you showed a photo of what it looked like after you cut into it. Just showing the complete dish - sure it looks flaky and not soggy but we can't tell about the inside.
It looks like a rather edible gastropub combo meal from a place deep in the English countryside that doesn't try too hard, but it's not bad, after all.
Rather than this Bernaise, a simple red wine reduction would have been a much better choice IMHO, but I see the "booze" problem...
I ordered it and thought it was done pretty well, actually tasty.
Great crew on the flight as well.
RDU-PHX last month.
Why would anybody spend good money traveling on a US3 when there are so many superior foreign carriers to select from?
Well, if it was a donestic flight, what rlse could he fly on?
Please explain to me how I'd be able to fly a foreign carrier when flying from Dallas to Washington. Dont get me wrong, I'd love to fly Air France, but how is that possible? I'm waiting.
@Jason, since the OP likely won't follow up on your valid point, I'll engage. This is theoretically possible (not very practical - which is your point) using nested tickets or a multi-city itinerary on a single ticket with Air Canada, routing through Toronto or Montreal, assuming your Texas airport has AC service.
For example:
Ticket 1: AUS–YYZ–AUS
Ticket 2: YYZ–DCA/IAD–YYZ
Or, perhaps, it could be booked as a single multi-city itinerary.
So the beef was or wasn’t a typical hockey puck?
Reasonably sure the pecan tart comes from Sweet Street desserts (or one of their competitors). That’s a $3+ dessert even at wholesale pricing so good on American for upping their spend a bit.
Switched to American from United out of Houston and haven't looked back. The food in business class is a viable healthy meal on American. Scott Kirby's team at United just cannot deliver on dining at 30K ft no matter what the fair!
@Steve, glad you're having good experiences with AA. As another Texas-based flyer who switched from DL to UA in the last two years, I've also noticed UA's catering shortcomings. Recent AA flights have shown slightly better catering than UA, though it varies. After roughly ten years of DL loyalty, I'm admittedly burned out on their catering as well.
That said, UA also offers "signature" dishes catered from their hubs, but at least 50% of the...
@Steve, glad you're having good experiences with AA. As another Texas-based flyer who switched from DL to UA in the last two years, I've also noticed UA's catering shortcomings. Recent AA flights have shown slightly better catering than UA, though it varies. After roughly ten years of DL loyalty, I'm admittedly burned out on their catering as well.
That said, UA also offers "signature" dishes catered from their hubs, but at least 50% of the time my pre-ordered selection isn't loaded, and I end up with a substitute.
All in all, this Beef Wellington looks like something I'd enjoy, as Ben described.
Ummmm.... I thought you didn't eat pork Lucky? Isn't Beef Wellington wrapped in prosciutto? Was this one different?
Beef wellington does not have pork. It's a pastry shell with mushrroms, covering a piece of beef. There is no pork
My wife ordered it MEX-PHX and she said it was disgusting, of course she is an excellent cook . To each his own!
Maybe it would be worth trying Friday out of MIA - MEX? Please let me know your opinoin please!
Maybe it would be worth trying Friday eve out of MIA-MEX? Please let me know your opinion please!
What is the nasty white bowl of yellow junk ?
It’s allegedly “Bearnaise” sauce. It’s broken, hence the bubbles of oil. Hollandaise-based sauce doesn’t tolerate reheating very well unless it’s full of stabilizers, which I’d guess this is and it still broke. It probably can’t tolerate the high temp in the convection ovens on board.
I am glad to see AA up its food game. Back when I flew AA a lot (due Corp tvl policy) I always ordered the seafood platter which was chilled and delicious regardless of where it was catered.
I dislike AA and chose not to fly them but again, they are trying and the main cabin meal upgs look promising as well.
I preordered the Wellington for my flight to LHR today. And flying in the flagship preferred suite. Looking forward to trying them both. The international version comes with caviar canapés as well.
I've had it twice now. Enjoyable both times; the second time the meat was well done, and the first time is was medium well. Though I think the best part was the layer of mushrooms! I was impressed both times that the vegetables were not grossly overcooked.
Interestingly, both times I had it, it was served in a round bowl, whereas it looks like yours was served in the older-style casserole dish. It works better...
I've had it twice now. Enjoyable both times; the second time the meat was well done, and the first time is was medium well. Though I think the best part was the layer of mushrooms! I was impressed both times that the vegetables were not grossly overcooked.
Interestingly, both times I had it, it was served in a round bowl, whereas it looks like yours was served in the older-style casserole dish. It works better in the bowl, I think--had more vegetables and a little more space to work with on cutting it apart.
For those saying it's a short rib pie--it's not. The meat inside is not short rib.
For us asparagus enthusiasts, anyone genetically gifted with a sulfur-sensitive nose is in for a memorable lavatory experience about thirty minutes after the trays are removed. and for the rest of the flight. Gutsy call on vegetables by AA, too.
Asparagus enthusiast is a thing?
My aunt and uncle had a small farm that grew asparagus. They had a lot of direct enthusiastic customers for their products.
LOL actually....yes
Any better than those AWFUL over-cooked sliders?
I have to agree with you Ben, its not bad. I ordered it too just for the novelty and probably wouldnt order it again just because I tend to eat lighter on planes. But for airplane beef wellington, they did a great job. Lots of flavor and the mushrooms and veggies were perfect. The pecan tart was the best part. I have to give them credit as I think they spent a bit more on this meal than others. Plus being a UA flyer, its so much better than the UA meals nowadays.
Glad to see Ben and other posters enjoying this meal. While I'm on record as being frequently disappointed in AA's overall operations and service, I've found their steaks on Trans-Atlantic Business class flights to be consistently enjoyable, as well.
I had it, and agree that it wasn't awful. The Wellington pastry was nice. The only complaint I have is that the beef, although tasty, was tough.
BTW, when I got on I didn't feel up to par and asked if they could hold my meal until later. The FA said sure, we won't cook it until later.(!) A couple of hours before landing (ORD-HNL) she asked if I would like it then.
The FA's were really great.
Steak pie.
Ben you missed the classic Insta moment with a slice through the middle a tactical parting to show the inside ;-)
But that's not a beef wellington.
Don’t call it beef wellington when its actually a puffed short rib pie.
It's even more blasphemous than calling Delta, premium.
Making a proper Beef Wellington is a rather laborious process so kudos to AA for adding it to their 100 anniversary offerings.
My buddy is rolling the dice Friday, I’m sticking with the short rib (I think) which is typically perfectly fine. Which is better?
This is like a short rib lie, I mean pie.
Try it. It's actually pretty good. It's just not really a beef wellington.
I had it the other night going to BOS. It was as good as it gets for domestic airline meals.
Enjoy the chowdah! (And Dunkin!)