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Beef Wellington
ImmersionFD
Posts: 32
Snake River Farms filets dry brined for 5 house, then added cracked pepper, Dijon mustard and seared in Solidteknics cast iron 60 seconds per side.
Then handed over to Kathy who made stuffing with mushroom duxelles & foie gras, then wrapped in puff pastry.
Then I took it out side on the Big Green Egg indirect heat. Was enjoying too many adult beverages and overcooked it a bit more than i would like but it still got eaten.
We make a great indoor/outdoor cooking team.
Then handed over to Kathy who made stuffing with mushroom duxelles & foie gras, then wrapped in puff pastry.
Then I took it out side on the Big Green Egg indirect heat. Was enjoying too many adult beverages and overcooked it a bit more than i would like but it still got eaten.
We make a great indoor/outdoor cooking team.
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.
Comments
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Man that looks good. I need to try 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 -
Dude. That rocksXL & MM BGE, 36" Blackstone - Newport News, VA
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Top shelf.
"Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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Really looks impressive. Never have had foie grasI cook. I eat. I repeat. Thornville, Ohio
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Man, that looks good!
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SumBitch!!!! Dat looks good!!!
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Then I took it out side on the Big Green Egg indirect heat. Was enjoying too many adult beverages and overcooked it a bit more than i would like but it still got eaten.
Understandable. I've ruined several meals due to the same indulging of adult beverages....
I might have a drinking problem though.. Oh well.What I do when I'm black out drunk is none of my business...
John Central CT -
Pretty darn cool! Bravo !!!
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Looks great. Kudos, it's not easy to make a beef wellington. Lots of components! Consider dry aging the fillet for a couple of days (reduces the moisture) and then searing it on all four sides, then let it cool before putting the wellington together. I wouldn't have the confidence to finish it on the egg. Excellent!!D'you think I could interest you in a pair of zircon-encrusted tweezers?
Newtown Square, PA -
That's a bold cook on the Egg - looks great!!!Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
Awesome! One of my favorites! Never been brave enough to try making it myself--may have to give it a whirl!
LBGE Chicago, IL -
Outstanding. You do indeed make a great team.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Giving you an A+ for effort but only a 7 out of 10 score for charring Kathy's pastry...get the bottle under control buddy.lolThank you,DarianGalveston Texas
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We've done something like that (think it was a recipe from Cooks Illustrated) for Christmas Eve, where everyone got to wrap their own mini-Wellington and apply the egg wash. Tasty stuff.
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I think kathy brushes in butter as opposed to egg wash.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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Never should have looked at this before my simple lunch. Great cook and result. Way to move outside the comfort zone and bring it home.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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