Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Christmas Beef Wellington
Options
Fidel
Posts: 10,172
Started yesterday and made the duxelles from white mushrooms, porcini mushrooms, garlic, shallots, thyme, butter, salt, pepper, and a little EVOO.
Seasoned a 3 pound center beef tenderloin roast with salt, pepper, and Penzey's bouquet garni, then seared for a couple minutes per side, rubbed it with a little dijon mustard and let it rest for a half hour. Meanwhile I laid a layer of thin prosciutto and covered that with the duxelles, then wrapped all that around the roast. Wrapped tightly and back into the fridge for an hour.
Took it out, wrapped it in puff pastry dough, then onto the egg at 425° indirect until the roast was 123° internal.
Served with a nice '02 Napa Valley Cab, some roast fingerling potatoes, and green bean bundles with a pecan brown sugar syrup glaze.
Dessert for my wife and a family friend was a chocolate cheesecake with a dark chocolate ganache. Mine was a 15 year old Balvenie. All in all a pretty good meal. Merry Christmas/Happy Festivus everyone.
Seasoned a 3 pound center beef tenderloin roast with salt, pepper, and Penzey's bouquet garni, then seared for a couple minutes per side, rubbed it with a little dijon mustard and let it rest for a half hour. Meanwhile I laid a layer of thin prosciutto and covered that with the duxelles, then wrapped all that around the roast. Wrapped tightly and back into the fridge for an hour.
Took it out, wrapped it in puff pastry dough, then onto the egg at 425° indirect until the roast was 123° internal.
Served with a nice '02 Napa Valley Cab, some roast fingerling potatoes, and green bean bundles with a pecan brown sugar syrup glaze.
Dessert for my wife and a family friend was a chocolate cheesecake with a dark chocolate ganache. Mine was a 15 year old Balvenie. All in all a pretty good meal. Merry Christmas/Happy Festivus everyone.
Comments
-
A work of art! Mighty fine looking viddles.
-
Looking good!! Any pics of it sliced??
Merry Christmas my friend! -
Wow, Rod, that looks beautiful. That's a nice looking crust.
Merry Christmas to you and your family!
FaithHappily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
That looks fantastic,, was Stike over to visit :laugh: Great looking meal
Merry Christmas -
LAWDAMERCY!!! :woohoo: NICE!
-
Beautiful cook, Rod, and an excellent choice in scotch.
-
The plated/sliced pics were all so poor I didn't post them. Washed out, colorless, and just awful.
I blame the whisky. -
Hi Rod! WOW! I've got a long way to go with my eggin skills! Looks delicious.
Brian -
Beautiful Christmas dinner!
Cheers! -
Thanks Faith -- back to you.
-
If stike was here I would have had a lot more scotch!
-
I have to blame that bottle of scotch on a very, very good friend of mine. Honestly it is one of the better whiskys I've had.
-
or a lot less,,,,,,,,,,,,,,,,,,,,,,, left :woohoo:
-
Thanks Brian. I really enjoyed doing it. Preparing Christmas dinner is one of my favorite things to do.
-
That's a dang good friend. My absolute favorite. Merry Christmas, Rod.
-
Thanks Clay. Hope y'all had a terrific holiday up north.
-
Dang good friend indeed. One of the finest men I've ever had the pleasure of knowing.
Once that whisky opens up a little with an ice cube it is silky and smooth as butter. -
Thanks much. Been far too long since I've posted a cook.
-
It didn't suck.
-
wow! that's fantastic..... the food and drink!!!!!! thanks for the inspiration//// ray
-
Awesome, Wow. I am inspired! Got to give that a shot! Might try the Wellington too
-
Nice dude, Merry Christmas!!! -RP
-
Looks good, nice touch with the holly. Did it come out medium rare? Also like that you're still rocking the KC emblem. Good stuff.
-
In the words of Anthony Bordain, that is "food porn" Simply gorgeous. Wish I had the patience to pull off something like that.
-
Honestly looks like it takes a lot more work than it actually does. Worth the effort.
-
It was closer to medium. My wife prefers her beef done medium and I acquiesce to her when I cook a dish we share.
The holly was not my idea. I was inspired by one Stike did a couple years ago that looked a whole lot better than mine. I should know better than attempt to do anything artistic like he does. But it got me brownie points with the wife and company we had over.
The Chiefs have always been and will always be my favorite team. 16-0 or 0-16 I will still cheer for them. -
Thanks man -- back at ya
-
Oh boy that looks good!
-
I can not comment on the scotch, but you have one heck of a bottle of Charles Krug Cabernet. The Wellington looks great too. Merry Christmas.
-
Great looking cook. Merry Christmas.
Kent
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 165 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum