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Beef Wellington - nailed it
GoooDawgs
Posts: 1,060
Had our 6 closest friends over last night for our annual Christmas dinner. We decided on beef wellington and it was incredible.
Started out with a CAB Choice Tenderloin (butcher and I thought it looked better than the Prime ones)
Quick sear on the egg, then immediately coated in stone ground mustard. Then chopped up the mushrooms, shallots, garlic, thyme and threw them on the skillet to remove the moisture. Laid out the thinly sliced Prosciutto ham on some plastic wrap, covered the ham in the mushroom mixture, aka duxelles, and then add the seared beef. This was then wrapped very tightly, and after an hour in the fridge was wrapped in a puff pastry.
Then, after some creative use of leaf stamps on the pastry (don't you judge!
) it was ready to go back on until it hit medium rare.
It was incredible. Highly recommend giving this dish a shot - it's actually a lot of fun to make.
To top it off... look what had to go on the egg at midnight to get ready for the Saturday night party...
Started out with a CAB Choice Tenderloin (butcher and I thought it looked better than the Prime ones)
Quick sear on the egg, then immediately coated in stone ground mustard. Then chopped up the mushrooms, shallots, garlic, thyme and threw them on the skillet to remove the moisture. Laid out the thinly sliced Prosciutto ham on some plastic wrap, covered the ham in the mushroom mixture, aka duxelles, and then add the seared beef. This was then wrapped very tightly, and after an hour in the fridge was wrapped in a puff pastry.
Then, after some creative use of leaf stamps on the pastry (don't you judge!
) it was ready to go back on until it hit medium rare. It was incredible. Highly recommend giving this dish a shot - it's actually a lot of fun to make.
To top it off... look what had to go on the egg at midnight to get ready for the Saturday night party...
Milton, GA
XL BGE & FB300
XL BGE & FB300
Comments
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Dude that looks awesome. Wellington is a labor of love. Leaves were a nice touch.
"Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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Yessir looks perfect
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Way to bring it home. A masterpiece right there. Congrats.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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Great job on the Wellington! Tonight is looking good too
XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
Excellent.
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Wow!! Great job!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Very nice!The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string. -
Looks perfect! You can make a couple of plain crepes and lay them on top of the puff pastry and put the beef on the crepes. It will catch the beef drippings and allow the bottom pastry to puff.
Steve
Caledon, ON
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That's money.
Well done!
South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS -
Beautiful!Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
Wow excellent cooks on both parts. I’m digging the pastry leaves!
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Looks great
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Sweeeeeet! Did you have a Maverick thermometer in the tenderloin while it cooked? Or did you just thermapen it?
One day I’ll be brave enough to try it. Nicely done!LBGE since June 2012
Omaha, NE
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Nice cook, this one is on the to do list_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
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One day! You absolutely nailed it. I’ve gotta pull the trigger on this one day, soon. Awesome job!!
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Well done. Wellington is a special dinner for sure. I’m sure everyone loved it.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 -
If I didn’t already have the beef ribs for Christmas dinner I would try this. Looks amazing! Great job!
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I actually used my Flameboss 300 and had 2 probes in the meat to keep extra attention to internal temp. Hard part is some of the wives (except for mine who knows better) wanted medium well. I directed them to the microwave.SaltySam said:Sweeeeeet! Did you have a Maverick thermometer in the tenderloin while it cooked? Or did you just thermapen it?
One day I’ll be brave enough to try it. Nicely done!
Fortunately because the ends were slightly tapered and a smaller diameter, I was able to keep the majority medium rare to medium, and sliced the ends off for the ones that wanted it more done.
Very fun cook. Next time I'll find cling wrap that's 18" wide instead of the normal 12" as the wrapping process would be much easier.Milton, GA
XL BGE & FB300 -
Excellent
I'm planning Beef Wellington for our Christmas party Friday night, I can only hope to achieve results similar to yours.
They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Any smoking wood or just straight lump?Kansas City: Too Much City for One State - Missouri side
2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
Barbeque, Homebrew and Blues... -
One of my absolute faves, and you made it look awesome."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
No wood for this one. Only Rockwood since there were so many other flavors going on. Plus it was only exposed to the heat for a quick sear, and then it roasted for about 45 minutes while it was covered in the pastry. I didn't think the smoke could get to the meat, and even if it could, the smoke would have had to go through the pastry, which wouldn't have tasted good.vb4677 said:Any smoking wood or just straight lump?Milton, GA
XL BGE & FB300 -
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As Gordon mf Ramsay would say...Beef Wellington. Done.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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