The Anaheim White House Complaint - Bad Politicians at the Anaheim White House

Review by CAK on 2007-11-05
ANAHEIM, CALIFORNIA -- We dine out at a fancy restaurant 4 to 6 times a year. One of the restaurants we usually choose for steak is The Dal Rae Steakhouse located at 9023 E. Washington Blvd., near the intersection of Rosemead Blvd., in Pico Rivera where the food, the service and the comfortable surroundings are without a doubt... outstanding.

Since Beef Wellington was not on the Dal Rae menu, and I was in the mood to have beef wellington, after asking some of our friends.. The Anaheim White House was recommended.

Not to take any chances I called the Anaheim White House restaurant on Sunday, Nov. 4th 2007 at 3PM in the afternoon to ask if they did indeed have Beef Wellington on the menu.."oh yes" the gentleman told me.. so I asked and he told me what came with it etc...and sooo...we made a reservation for that evening, got dressed up and off we went.

After being seated in what seemed to me overly ostentatious surroundings, I searched and searched the menu for the beef wellington. Much to our surprise we learned from the waiter that they did not serve beef wellington.

Now you tell me what you would have done? There is nothing worse then being conned. I have had this happen before with dept. stores that claim to have something I ask for or promise they provide services by telephone and then not have the merchandise or the service available when I get there. Trying to sell me what I did not ask for is not good business as far as I am concerned. I don;t like being conned.

I think they were shocked when we stood up and left the famous Anaheim White House . I suppose most people would settle for something else on their menu after making such an effort at dressing, driving, valet parking and being just plain hungry by that time..I don't care what movie stars have eaten there or how great a chef they have. I feel sorry for anyone who is willing to allow this kind of non-sense or be intimidated by anyone in any restaurant or store.

We immediately called the Dal Rae and yes we had to wait another 1 1/2 hours for dinner..but it was well worth the trip, as well as, the wait. I came to find out that if I give the Dal Rae 2 days notice I can have that Beef Wellington, fine wine, scrumptious dessert and excellent service by the warm & caring people I've grown accustomed to.
Comments:11 Replies - Latest reply on 2007-11-05
Posted by jktshff1 on 2007-11-05:
good post and good information. thanks
Posted by Anonymous on 2007-11-05:
I would have done exactly what you did,get up and bail outta there.
Did you get your Beef Wellington somewhere else?Downtown Disney perhaps?LOL
Posted by CAK on 2007-11-05:
No I have yet to have my Beef Wellington..but if you have any recommendations..let me know.
Posted by Anonymous on 2007-11-05:
Good move CAK!
Posted by jktshff1 on 2007-11-05:
Taken from and all credit is due to :


8 (4 or 5 oz.) filet Mignon
1 1/3 tsp. salt
1/4 plus a pinch of pepper
2/3 c. chopped onion
2/3 c. chopped carrots
2/3 c. chopped celery
1/3 c. plus 2 tbsp. vegetable oil
3 tbsp. brandy, 1 c. red wine
3/4 tsp. fines herbs
1 1/3 tbsp. butter
Mushroom filling, recipe below
Pastry, recipe below
3 egg yolks
3 tsp. water
2 2/3 c. beef broth
1 1/3 tbsp. tomato paste
2 2/3 tbsp. cornstarch
1/3 c. Madeira or other sweet wine
Diced fresh mushrooms
Carrot curls
Celery fans
Fresh parsley sprigs

You may please feel free to use Pepperidge farm frozen puff pastry instead of making it from scratch.

Please note an additional 1 cup of red wine after brandy listing.

Sprinkle fillets with salt and pepper, and place in a shallow dish. Saute onion, carrots, and celery in oil until tender. Add red wine, brandy and herbs. Pour mixture over filets; cover and marinate in refrigerator overnight. Drain steaks, reserving marinade. Saute fillets in butter in a skillet just until lightly browned on both sides. Place filets in pan; cover and freeze 10 minutes. Remove from freezer, and refrigerate 2 hours. Prepare mushroom filling; chill at least 2 hours.


2 2/3 lb. fresh mushrooms, finely chopped
1/3 c. mince green onion
3 tbsp. butter
1/3 c. Madeira or other dry sweet wine
Salt and pepper to taste

Place mushrooms in a clean towel or cheese cloth and squeeze until barely moist, reserving juice. Saute mushrooms and onion in butter; cook over medium heat until all liquid is evaporated. Add salt and pepper. Prepare pastry; chill 2 hours.


4 c. all purpose flour
2 tsp. salt
1 c. chilled butter plus 2 tbsp. cubed
1/3 c. shortening, chilled
1/2 to 2/3 c. ice water

Combine flour and salt in a large bowl; cut in chilled butter and shortening with a pastry blender until mixture resembles coarse meal. Sprinkle ice water evenly over surface; stir with a fork until all dry ingredients are moistened. Shape dough into a ball. Roll pastry into an 18 inch square on a lightly floured board or pastry cloth; cut into 8 (9 x 6 inch) rectangles. Spread each pastry rectangle with 1/3 cup mushroom filling; top with a filet.

Combine egg yolks and water; brush edges of pastry with egg mixture to seal. Fold pastry over, and pinch together. (Trim excess pastry is necessary). Place Wellingtons, seam side down, on a lightly greased baking sheet. Brush with egg mixture; repeat after 1 minute. Roll pastry trimming cut into decorative shapes and arrange on top of Wellingtons, if desired. Brush with remaining egg mixture. Bake at 400 degrees for 25 minutes or until golden brown. Combine reserved marinade, reserved mushroom juice, beef broth, and tomato paste in a saucepan; simmer 1 hour. Dissolve cornstarch in Madeira; stir into broth mixture and cook, stirring constantly until thickened. Garnish with mushrooms, carrots, parsley, celery fans.
Posted by Anonymous on 2007-11-05:
Good for you, CAK!! (VH)
Posted by Anonymous on 2007-11-05:
I like my fillet mignon without all this extra junk.
throw a piece of bacon around it and grill it.MMMMMMMMM
Posted by CAK on 2007-11-05:
ha ha thank you jkthff1, but I must tell you that the recommendation i was looking for was a restaurant..As a mother of 3, I have done more than my share of cooking and still do. I so do need the luxury of eating out now and again..and i don;t mean Macdonald's..
Posted by jktshff1 on 2007-11-05:
steve, coat it with course ground pepper and sea salt, then wrap the bacon on it...mmmmmmmmm
Posted by Anonymous on 2007-11-05:
Posted by jktshff1 on 2007-11-05:
Haven't been to CA. in a year or so.
Here's one, same site bigger portions
get the hubby to help

1 (6 lb.) whole beef tenderloin roast
1 (17 1/4 oz.) pkg. frozen puff pastry
1 med. sized onion, minced
1 (8 oz.) pkg. mushrooms, finely chopped
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. red wine
1/2 lb. goose or duck liver pate OR 17 oz. can liver pate
1 egg, separated
2 tsp. milk
Bordelaise sauce
Parsley for garnish

(Ask your butcher to trim tenderloin of fat).

(Available at specialty stores).

About 2 hours before serving:

1. Preheat oven to 425 degrees F. In large oven roasting pan on rack, form tenderloin into ring so that thick end rests on thin end to hold securely. Brush beef with 1 tablespoon melted butter.

Insert meat thermometer into center of tenderloin. Roast tenderloin 40 minutes or until thermometer reaches 120 degrees F (very rare). Remove tenderloin from oven and let stand 30 minutes. Do not turn oven off.

2. Thaw pastry as label directs.

3. Meanwhile, in 10 inch skillet over medium-high heat, in 3 tablespoons hot butter, cook onion until tender. Add mushrooms, thyme, salt, and pepper, and cook, stirring occasionally, until all liquid evaporates. Stir in red wine and cook over medium heat until mixture is dry. Remove skillet from heat; cool slightly.

4. On lightly floured surface, with floured rolling pin, roll 1 sheet puff pastry into 14 x 12 inch rectangle. Place puff pastry sheet on ungreased large cookie sheet. Center partially roasted tenderloin ring on dough. With knife, cut pastry with 1 inch border all around tenderloin.

5. Spread pate evenly over tenderloin; top with mushroom mixture. With pastry brush, brush some egg white on pastry around tenderloin. On lightly floured surface, roll second sheet puff pastry as above; place loosely over tenderloin ring, pressing pastry around base of tenderloin to seal; crimp pastry border to make a pretty edge.

6. In cup, with fork, beat egg yolk with milk; brush top and sides of pastry with egg mixture. Bake Beef Wellington 10 minutes; reduce heat to 375 degrees F; bake 20 minutes longer or until crust is golden. With 2 pancake turners, transfer roast to warm platter. Let stand 15 minutes for easier slicing.

7. Prepare Bordelaise Sauce.

8. To serve, garnish with parsley, cut Beef Wellington into wedges. Serve with Bordelaise Sauce.

Makes 10 servings.


In heavy 1 quart saucepan over low heat, in 3 tablespoons hot butter, cook 1 tablespoon minced onion until tender. Stir in 3 tablespoons all-purpose flour; cook until lightly browned; add 1 tablespoon chopped parsley, 1/4 teaspoon dried thyme leaves, and 1/8 teaspoon ground black pepper.

Slowly stir in one 10 1/2 ounce can condensed beef broth (bouillon), 1/2 cup red wine, and 1/4 cup water. Increase heat to medium-high; cook mixture, stirring constantly, until sauce boils and thickens

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