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Christmas trial run - Beef Wellington

SciAggie
SciAggie Posts: 6,481
in EggHead Forum
Made individual beef wellingtons for the first time. Oh man.....
I'm a fan now. 
I almost over cooked the filets - That's the reason for a trial run, eh? The tastes were spectacular. 

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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Comments

  • Griffin
    Griffin Posts: 8,200
    Dayum!! Rocked it.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Spaightlabs
    Spaightlabs Posts: 2,349
    Boom!
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  • SGH
    SGH Posts: 28,989
    Looks like a winner to me brother. Great job :clap: 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Tinyfish
    Tinyfish Posts: 1,755
    Home run.
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  • SciAggie
    SciAggie Posts: 6,481
    I seared the filets 90 seconds per side and that was too much. I learned they need lava heat for 60 seconds per side - no more. 
    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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  • Tbent
    Tbent Posts: 225
    That is awesome! Any recipe to share?
    L, S, MM, Mini
    Washington, IL
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  • blind99
    blind99 Posts: 4,974
    Wowzer. More instructions please. I want to make those!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Very sweet cook!! Don't leave us hanging on the details 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • bgebrent
    bgebrent Posts: 19,636
    Beautiful cook brother Aggie!  Prosciutto wrapped asparagus looks great and the perfect accompaniment!  Great job!
    Sandy Springs & Dawsonville Ga
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  • nolaegghead
    nolaegghead Posts: 42,109
    edited December 2015
    Nice cook!  I'm partially an Aggie...did some of my senior level math and chemistry at Texas A&M.   It was easier than Texas State. ;)
    ______________________________________________
    I love lamp..
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  • buzzvol
    buzzvol Posts: 534
    Wowza!  Fantastic looking cook.  Did you bake the bread too?
    Lawrenceville, GA
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  • SciAggie
    SciAggie Posts: 6,481
    Thanks to all for the comments - I fell asleep in a food coma afterward. 
    I blended several recipes together for this cook. 
    http://www.jessicagavin.com/individual-beef-wellington-mushroom-sauce/
    this recipe is basically what I did. It's important to make sure the mushroom mixture is dry when you have finished cooking; you don't want it to release moisture inside the pastry. 
    I seared the filets for 90 seconds a side in a hot skillet. That was too much. I think 60 seconds per side in a crazy hot skillet might get it done. The pastry takes at least 25 minutes to cook and you don't want to overlook those beautiful filets.
    I copied one thing Gordon Ramsey did in his YouTube video making this - I wrapped the finished pastry package (w/out decoration) in plastic wrap and twisted the wrap to righted the pastry package. Then I put it back in the refrigerator for a bit to firm the dough back up some. When I took it out, I added to decoration, added the egg wash, and baked.
    I made the bread - this was my first attempt at ciabatta. I used my regular sourdough and just handled it differently. After my usual 12 hour 1st rise I rolled the dough onto a floured board and separated it into two pieces. I carefully formed two loaves and let it rest for about 30 minutes. My wife was needing the oven so I went ahead and baked them - they needed a longer second rise. 
    This meal was actually quite easy to make. I'll definitely be making this for Christmas dinner with family. 
    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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  • ColAngus
    ColAngus Posts: 123
    Hey SciAggie, I'm planning to cook beef wellington tonight. What temp did you cook these after you wrapped them in the dough?

    Direct or indirect?
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  • SciAggie
    SciAggie Posts: 6,481
    ColAngus said:
    Hey SciAggie, I'm planning to cook beef wellington tonight. What temp did you cook these after you wrapped them in the dough?

    Direct or indirect?
    Sorry for the late reply friend; we cooked indirect at 400-425 degrees. I hope yours turns out well. 
    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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  • Jstroke
    Jstroke Posts: 2,605
    I have nothing to add. A low bow from the waist. Full honors.
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • DoubleEgger
    DoubleEgger Posts: 19,175
    Nice cook. I want to try this. 
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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    Every last morsel on that plate looks delicious, just fantastic. Great job and thanks for sharing.
    Stillwater, MN
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