Beef Wellington - Anybody ever tried it on the egg?

QBabe

I'm tossing around the idea of doing a Beef Wellington on the egg at the Florida Eggfest. Seems like it should work just fine, but wondered if any of you more adventurous cooks out there have ever done one? I'm planning a practice run this weekend, so thought I'd throw the question out there for you fine folks.[p]I've found a couple of recipes on foodtv.com but if anyone has a favorite, I'd love it! Any tips on making it, even in the traditional way, would be greatly appreciated. Not only have I never done it on the the egg, but I've never done it period![p]Thanks,
Tonia
:~)
[ul][li]Florida Eggfest - March 18 & 19, 2005[/ul]

mad max beyond eggdome

QBabe,
first, i've never made one myself, but don't see why you couldn't get excellent results. .. i was just checking one of my cookbooks, and its a pretty simple dish. .[p]roast a tenderloin till very rare, spread a puff pastry dough, put some sauted mushrooms on the dough, then the roast, wrap her up, and then bake at 425 degrees till done. ..[p]i'm thinking, roast your tenderloin on the egg indirect with nothing more than some olive oil, salt, pepper, and maybe some garlic (i don't think i'd use any of our favorite bbq rubs like cowlick on this one, except maybe as a seasoning, rather than a heavy rub) till it hits about 120 internal. . .then, while you are setting it up in the pastry, set your egg up like you are going to do a pizza, at 425 degrees, and then put the wellington on your pizza stone till done. ..[p]oughta be really good. . .just my two cents. . .let us know how it turns out.. . .heck, even if you make some mistakes, its gotta be good. . .:)

mad max beyond eggdome

mad max beyond eggdome,
since you piqued my interest here, i went and pulled out what i consider my cooking 'bible'. .. julia child's original "the french chef cookbook" to see what the master had to say on this topic (circa 1968) . . .she recommended a 24 hour marinade for the tenderloin made as follows:[p]in a saute pan, [p]1/3 cup olive oil... .saute 1/2 cup each onion, carrots and celery, 1/4 tsp each of dried thyme and sage, 1 bay leaf, 3 allspice berries or cloves, 6 peppercorns ...cook this for about 10 minutes until all the veggies are soft. ..pour this over the tenderloin in a big dish along with 1 tsp salt, 1 cup dry white vermouth and 1/3 cup cognac. . .let it marinade for 24 hours, turning the beef every so often to insure good coverage. .. [p]she also recommends, while roasting the beef, to insure it stays moist, either covering it with some suet, or basting regularly with some olive oil.. .[p]also, her mushroom recipe calls for 2 lbs of mushrooms (sounds like a lot to me), 4 tbs minced shallots or scallions, 1/2 cup dry madeira wine, salt and pepper, and 4 to 5 tbs of mousse de foie gras. ..saute the mushrooms in butter, add the shallots/scallions, then add the madeira and reduce till the liquid's gone, then beat in the mousse de foie gras.. ..[p]sounds a little more involved, but hey, if its good enough for julia its good enough for me. .. [p]good luck. .hope this helped a little. ..might just have to try this myself now. .

katman

QBabe,
I've never tried anything like this on the Egg so please report back on your results. How the pastry reacts to the egg environment should be interesting. You probably don't want to keep too much moisture in the cooker or you might not get a good flake. On the other hand, if you cook directly on a stone or platesetter you will probably suck a lot of moisture out of the dough so this may be a good time to use a screen or double thick foil.[p]Make sure you peel the beef!

Unknown

Have not done one on the ceramic but did one on our Klose mobile at Las Vegas cookoff for the anything but turnin. Worked wonderful, we thought it was fantastic, to bad the judges didn't think so.

QBabe

mad max beyond eggdome,[p]Thanks, Max. I sort of figured that it'd be pretty hard to go wrong when you're starting out with a beef tenderloin, but thought maybe someone had done it before.[p]Will let you know how it works out![p]Tonia
:~)

QBabe

katman,[p]Both of the recipes I found (one an Emeril one and one from Epicurious.com) call for baking it on a jelly roll sheet or a baking sheet. Glad I have guinea pigs on Saturday to taste test the experimental cook for me! Will post the results one way or another (and maybe a pic if I can get the hardware/software problems with my camera programs working again)...[p]Thanks for the input,
Tonia
:~)

QBabe

duck,[p]Sorry the judges didn't think so. Thanks for the feedback. [p]Tonia
:~)