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Filet de Bouef en Croute

EdFEdF Posts: 42
edited 6:44AM in EggHead Forum
<p />Or as we English speakers say, Beef Wellington, the Christmas meal this year. This is the first time I've posted a picture, not having a digital camera before, though I've been egging for 4-1/2 years.[p]You can cook just about anything in the egg.[p]- Ed


  • EdFEdF Posts: 121
    Hmm, image too big?
  • thirdeyethirdeye Posts: 7,428
    EdF,[p]Very nice.[p]<font size="3.5" color="green">~t<html><font size="3.5" color="red">h<html><font size="3.5" color="blue"><font size="3.5" color="blue">i<html><html><font size="3.5" color="orange">r<html><font size="3.5" color="green">d<html><font size="3.5" color="red">e<html><font size="3.5" color="blue">y<html><font size="3.5" color="orange">e<font size="3.5"<font size="3.5" color="red">~<html><font size=3.5" color="black"><html>
    Happy Trails

    Barbecue is not rocket surgery
  • stikestike Posts: 15,597
    <p />EdF,
    nice work!
    we did them a bit different, as individual filets using phyllo pastry. also seared the tenderloins and let them cool before wrapping and doing the final roast til done[p]this was some of the leftovers. these didn't brown as much, because we didn't give them an egg or butter brushing.[p][p]

    ed egli avea del cul fatto trombetta -Dante
  • EdF,
    Looks incredible, anyway you could share the recipe?

  • ronbeauxronbeaux Posts: 988
    Nice work!!!

  • EdFEdF Posts: 42
    TheStormyDog,[p]We used the version in Julia Child's Art of French Cooking, Vol II - which would be way too long to type out, since it incorporates recipes for sauce (Ragout in this case), brioche (for the wrapper, done by my amazing wife), one for stuffed filet (mushrooms, good ham, duck pate, marsala, shallots, parsley & seasonings), and the final assembly.[p]We made everything a day ahead of time. The filet gets sliced into 1/2" sections that are reassembled salted and peppered with a tablespoon or two of the cooked stuffing between each slice. This gets tied up in oiled cheesecloth and string, then roasted ~25 minutes at dome ~475. Then refrigerate the roast overnight so the brioche dough can first rise twice, then be deflated and weighted so it won't rise after the second one. [p]Next day, about an hour or two before serving, roll out the brioche, put the filet on it, cut off the strings and cloth, then cover with another rolling pin full of brioche. Paint on some egg beaten with a tsp of water, twice. Into the egg at ~475 dome for 20 minutes, drop the temp to ~400 dome and cook until you get 120 internal for rare, or how you like it.[p]Yum.
  • EdFEdF Posts: 42
    stike,[p]Looks beautiful. We'd be happy to help you with that bottle, too. ;-)[p]- Ed
  • jake42jake42 Posts: 932
    <p />EdF,Tried that myself. Did'nt look as good as yours though. Nice job.

  • EdFEdF Posts: 42
    jake42,[p]They look pretty fine to me. Nice touch with the blue cheese.[p]- Ed

  • stikestike Posts: 15,597
    it's long drained....[p]got two more '66s which we want to drink new year's eve, but the crowd is more the gulp and spill type. would like to kill them off in our (and the wine's!) 40th years. (ok, technically 41st).[p]anybody wanna help?

    ed egli avea del cul fatto trombetta -Dante
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