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Beef Wellington

ImmersionFD
ImmersionFD Posts: 32
in Beef
Filets were dry brined for 2-3 hours and also added cracked peppercorns. I cooked them on the big green egg indirect at around 425, with one chunk pecan wood. Next time I will sear the filets before they go into the pastry and cook at lower temp to get more even cooking. You can see the grey on outside and red on inside. When I reverse sear filets it never looks like that. Outside of my nitpicking these things turned out amazingly well one of our best meals on the egg.
1 Large BGE & 1 Mini-Max BGE (Smokey & the Bandit) +  1 custom Challenger cart for their home. Kick Ash Basket & Igrill2, and cast iron inside for finishing reverse sears.
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Comments

  • bgebrent
    bgebrent Posts: 19,636
    Beautiful Wellington!
    Sandy Springs & Dawsonville Ga
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  • ThrillSeeker
    ThrillSeeker Posts: 306
    I've always wanted to try that.  Great pic.

    Large BGE - Medium BGE - Too many accessories to name

    Antioch, TN

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  • johnmitchell
    johnmitchell Posts: 6,749
    That looks fantastic.. Juicy and succulent.. I bet it tasted good..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    always good to sear them first.  extra color and flavor too.

    looks great though.
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • SciAggie
    SciAggie Posts: 6,481
    Beef Wellington is a fantastic cook. Great job. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Cookbook_Chip
    Cookbook_Chip Posts: 1,299
    Gotta do this. How long at 425?  I'd be ecstatic with that!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
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  • Jstroke
    Jstroke Posts: 2,600
    Very well done. Full salute
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • ImmersionFD
    ImmersionFD Posts: 32
    Cookbook_Chip, I think around 20 minutes?? I've got a wireless probe in the meat so I'm cooking based on temp not time, so I tend to forget how long I cook things for. I use the igrill2 and its awesome. 
    1 Large BGE & 1 Mini-Max BGE (Smokey & the Bandit) +  1 custom Challenger cart for their home. Kick Ash Basket & Igrill2, and cast iron inside for finishing reverse sears.
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  • Cookbook_Chip
    Cookbook_Chip Posts: 1,299
    ImmersionFD said:
    Cookbook_Chip, I think around 20 minutes?? I've got a wireless probe in the meat so I'm cooking based on temp not time, so I tend to forget how long I cook things for. I use the igrill2 and its awesome. 
    Thanks - I thought maybe the puff pastry took a certain time.  But 20 mins at 425 should do it!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
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