Extreme Carryover Cooking

Botch

I just read Steve Dunn's redo of Beef Wellington in the latest Cooks Illustrated.  After it's assembled, he puts it into a 450-degree oven, and when a center probe hits only 85, he pulls it out.  Leaving it on the counter for 45 minutes actually gets the center up to 130, an unbelievable range.  
There's a couple cool pics on Googlez Images if you type in "cooks illustrated beef wellington", but I can't get the image reproduced here.  
 

HeavyG

I believe that @SonVolt posted a pic of when he made that a few weeks ago.

Tracked it down...

https://eggheadforum.com/discussion/comment/2549417#Comment_2549417

Botch

Huh, somehow I completely missed that.  Thanks G!  

SonVolt

Yep, I was suspicious of that much carry-over but it worked. That said, I don't like beef wrapped in pastry.  The recipe - and beef wellington in general - is just too much for me. 

texaswig

That's crazy I would have never thought that. 

alaskanassasin

its in a sleeping bag. makes sense

caliking

Count me as another who wouldn't have thought that would work. Thanks for posting. 

Foghorn

That seems like a lot, but I guess it makes sense.  You get the same effect with Lomo al Trapo - if you don't get it immediately out of the cloth and salt when you take it off the coals.  I've overcooked one by just setting it down and leaving it wrapped for a while.  Pulling as soon as the center meat temp hits 100 and then moving at a fairly leisurely (don't hurry, but don't walk away from it) pace to unwrap seems to give the medium rare center I'm looking for.

https://www.seriouseats.com/recipes/2015/08/lomo-al-trapo-colombian-cloth-wrapped-salt-crusted-beef-tenderloin-recipe.html

JohnInCarolina

Foghorn said:

That seems like a lot, but I guess it makes sense.  You get the same effect with Lomo al Trapo - if you don't get it immediately out of the cloth and salt when you take it off the coals.  I've overcooked one by just setting it down and leaving it wrapped for a while.  Pulling as soon as the center meat temp hits 100 and then moving at a fairly leisurely (don't hurry, but don't walk away from it) pace to unwrap seems to give the medium rare center I'm looking for.

https://www.seriouseats.com/recipes/2015/08/lomo-al-trapo-colombian-cloth-wrapped-salt-crusted-beef-tenderloin-recipe.html

Dan that recipe looks interesting. I'm surprised I've never heard of that.  How does it turn out in your experience?

Foghorn

JohnInCarolina said:

Foghorn said:

That seems like a lot, but I guess it makes sense.  You get the same effect with Lomo al Trapo - if you don't get it immediately out of the cloth and salt when you take it off the coals.  I've overcooked one by just setting it down and leaving it wrapped for a while.  Pulling as soon as the center meat temp hits 100 and then moving at a fairly leisurely (don't hurry, but don't walk away from it) pace to unwrap seems to give the medium rare center I'm looking for.

https://www.seriouseats.com/recipes/2015/08/lomo-al-trapo-colombian-cloth-wrapped-salt-crusted-beef-tenderloin-recipe.html

Dan that recipe looks interesting. I'm surprised I've never heard of that.  How does it turn out in your experience?

I like it a lot.   It's was particularly good pre-pandemic when you host a gathering of people who don't know each other all that well because it is a great conversation starter.  In addition, it is a really good way to cook a tenderloin - with the potential pitfalls above mentioned.  Because of the carryover cooking it is a challenge to be precise on the temp.  You also should plan for a heat resistant place to set the meat in the cloth as you take it out of the coals.  Some of the coals may stick to your rag (I cut a rectangle out of a clean but old T-shirt that I need to throw out) and melt an area on your plastic table - or so I've heard 

Also, you can play around with the "scatter herbs on the salt" portion of the cook and flavor it however you like with dry rubs or whatever.

Full disclosure:  I like tenderloin better than ribeye so I might be biased.

rekameohs

Botch said:

I just read Steve Dunn's redo of Beef Wellington in the latest Cooks Illustrated.  After it's assembled, he puts it into a 450-degree oven, and when a center probe hits only 85, he pulls it out.  Leaving it on the counter for 45 minutes actually gets the center up to 130, an unbelievable range.  
 

I was surprised when I read that too.  They decided on 85 by doing several (many?) of them, each time pulling at a lower temp.

JohnInCarolina

Foghorn said:

JohnInCarolina said:

Foghorn said:

That seems like a lot, but I guess it makes sense.  You get the same effect with Lomo al Trapo - if you don't get it immediately out of the cloth and salt when you take it off the coals.  I've overcooked one by just setting it down and leaving it wrapped for a while.  Pulling as soon as the center meat temp hits 100 and then moving at a fairly leisurely (don't hurry, but don't walk away from it) pace to unwrap seems to give the medium rare center I'm looking for.

https://www.seriouseats.com/recipes/2015/08/lomo-al-trapo-colombian-cloth-wrapped-salt-crusted-beef-tenderloin-recipe.html

Dan that recipe looks interesting. I'm surprised I've never heard of that.  How does it turn out in your experience?

I like it a lot.   It's was particularly good pre-pandemic when you host a gathering of people who don't know each other all that well because it is a great conversation starter.  In addition, it is a really good way to cook a tenderloin - with the potential pitfalls above mentioned.  Because of the carryover cooking it is a challenge to be precise on the temp.  You also should plan for a heat resistant place to set the meat in the cloth as you take it out of the coals.  Some of the coals may stick to your rag (I cut a rectangle out of a clean but old T-shirt that I need to throw out) and melt an area on your plastic table - or so I've heard 

Also, you can play around with the "scatter herbs on the salt" portion of the cook and flavor it however you like with dry rubs or whatever.

Full disclosure:  I like tenderloin better than ribeye so I might be biased.

I'm game for trying it.  I usually do BT's using the APL recipe, which I love and has never failed me.  That being said this looks different and fun to try, and I'd be interested to see how it turns out by comparison.  I like the overall simplicity of it.

Teefus

Mom did prime rib that way. Oven on 450* for about 30-45 minutes and then shut it off. Leave the door shut. It's done in a couple hours. It was always good. I adhere to a more conventional approach.