Made a Beef Wellington for Christmas. I followed the Serious Eats recipe. https://www.seriouseats.com/the-ultimate-beef-wellington-recipe
Did one last year, the double crust made it super crunchy and people really seemed to like it - in my repertoire now.
Here’s my Christmas eve Wellington from this year. It’s only a 4 year old tradition at this point, but I’m getting pretty damn good at it. I sous vide the beef so it’s always perfectly cooked and tender. Getting the puff pastry to cook without over cooking the beef is the hard part. It takes several steps of refrigeration while doing the layers/wraps.
I need to make this someday. It is one of Gordon Ramsay’s go to dishes. Tenderloin is an investment nowadays though.
Why does that look like sand
It is a fine dice of mushrooms (aka “duxelle”), and a few other things, that gets made into a layer you wrap around the meat. It looks like they were very traditional and put two peppered slabs of seared pate on it too.
Oh, i do this with salmon, hazelnut and spinach.
Tell me you have a recipe. I need it. NEED.
That sounds really good.
How the heck did you do it with salmon?
Dough, cream cheese (Frischkäse) + crushed nuts, add salmon, spinach on top, spices, roll up, bake.
My issue with Wellington isn’t that it doesn’t look perfectly loverly, but that the actual eating of it is something of a chore, with everything kind of flying apart as the cutlery goes to work.
I’m thinking that maybe making smaller, thinner loaves would work out better if it could then be eaten like a sandwich. That way, everything has a much higher ability to hold together. Another alternative might be making it like a toasted hoagie / submarine sandwich, between two halves of flaky bread.
Oh wow… actually it’s a thing:
https://www.google.com/search?udm=2&&q=sandwich+version+of+beef+wellingtonCool!
Really thought you were slow-walking us to turning this into a hot dog lol
Shit… that missed opportunity is going to haunt me now.
Wait until you hear how you bungled your way past writing “my beef with Wellington is…”.
There goes my comedy writing career!
Good thing we didn’t point out the big one then. Sheesh 👀
The same thought process can lead you to discover the “mini chimichanga” which is so much better than the full size thing
I don’t really eat deep-fried food anymore, but I’d be curious to try them, yeah.
They kinda remind me of Indian samosas, which are of course delicious.
Ha, “samosa” was my immediate reaction! Or like a Mexican eggroll or something
I sure hope you didn’t forage for the mushrooms.
Lol, I foraged in the produce section. The gray stuff on the prosciutto is portabella, oyster, and shiitake.
Nah, death caps are for when you make individual beef wellington.
First picture looks like grey carpet with meat on it.
Thought it was bricks and mortar
you can dye the mushrooms if you like I guess
No one is saying anything about the tortured goose liver? Shame.
Well we torture everything else, so why not the geese too?
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classic wellingtons have both. they are the gray slabs on top.
Looks great, good job!
Nice wellington.
I cant handle meat that raw. I would need to cook the meat before wrapping it in bread then cook it again. Else I’d throw up.
I thought the top panel was an attempt at home made Dubai style chocolate
I actually managed to get one this year and alas my oven left 1/4 cooked perfectly, 1/2 overdone and the last 1/4 as shoe leather.
Sounds like you might need a new oven.
Or just to start rotating often 🤷♂️ plenty of people are still successful cooks with uneven ovens
Looks amazing! The girlfriend and I keep telling ourselves we’ll make this one day and that one day has yet to arrive.
