Made a Beef Wellington for Christmas. I followed the Serious Eats recipe. https://www.seriouseats.com/the-ultimate-beef-wellington-recipe
Beef Wellington
Made a Beef Wellington for Christmas. I followed the Serious Eats recipe. https://www.seriouseats.com/the-ultimate-beef-wellington-recipe
40 Comments
ms_lane@lemmy.world · 25 pts · 227d
I sure hope you didn't forage for the mushrooms.
bulwark@lemmy.world · 20 pts · 227d
Lol, I foraged in the produce section. The gray stuff on the prosciutto is portabella, oyster, and shiitake.
deadbeef79000@lemmy.nz · 10 pts · 227d
Nah, death caps are for when you make individual beef wellington.
Linktank@lemmy.today · 24 pts · 227d
First picture looks like grey carpet with meat on it.
SCmSTR@lemmy.blahaj.zone · 14 pts · 227d
Thought it was bricks and mortar
funkless_eck@sh.itjust.works · 4 pts · 227d
you can dye the mushrooms if you like I guess
derin@lemmy.beru.co · 10 pts · 227d
Looks great, good job!
MonkderVierte@lemmy.zip · 7 pts · 226d
Oh, i do this with salmon, hazelnut and spinach.
SoleInvictus@lemmy.blahaj.zone · 3 pts · 226d
Tell me you have a recipe. I need it. NEED.
MonkderVierte@lemmy.zip · 3 pts · 226d
https://lemmy.zip/comment/23576228
peetabix@sh.itjust.works · 2 pts · 226d
That sounds really good.
SocialMediaRefugee@lemmy.world · 1 pts · 226d
How the heck did you do it with salmon?
MonkderVierte@lemmy.zip · 3 pts · 226d
Dough, cream cheese (Frischkäse) + crushed nuts, add salmon, spinach on top, spices, roll up, bake.
JohnnyEnzyme@piefed.social · 6 pts · 226d
My issue with Wellington isn't that it doesn't look perfectly loverly, but that the actual eating of it is something of a chore, with everything kind of flying apart as the cutlery goes to work.
I'm thinking that maybe making smaller, thinner loaves would work out better if it could then be eaten like a sandwich. That way, everything has a much higher ability to hold together. Another alternative might be making it like a toasted hoagie / submarine sandwich, between two halves of flaky bread.
Oh wow... actually it's a thing:
https://www.google.com/search?udm=2&q=sandwich+version+of+beef+wellington
PolarKraken@lemmy.dbzer0.com · 11 pts · 226d
Really thought you were slow-walking us to turning this into a hot dog lol
JohnnyEnzyme@piefed.social · 5 pts · 226d
Shit... that missed opportunity is going to haunt me now.
SlurpingPus@lemmy.world · 4 pts · 226d
Wait until you hear how you bungled your way past writing “my beef with Wellington is...”.
JohnnyEnzyme@piefed.social · 2 pts · 226d
There goes my comedy writing career!
PolarKraken@lemmy.dbzer0.com · 2 pts · 226d
Good thing we didn't point out the big one then. Sheesh 👀
isyasad@lemmy.world · 3 pts · 226d
The same thought process can lead you to discover the "mini chimichanga" which is so much better than the full size thing
JohnnyEnzyme@piefed.social · 2 pts · 226d
I don't really eat deep-fried food anymore, but I'd be curious to try them, yeah.
They kinda remind me of Indian samosas, which are of course delicious.
Ledivin@lemmy.world · 1 pts · 226d
Ha, "samosa" was my immediate reaction! Or like a Mexican eggroll or something
SocialMediaRefugee@lemmy.world · 2 pts · 226d
Cool!
lowspeedchase@lemmy.dbzer0.com · 5 pts · 226d
Did one last year, the double crust made it super crunchy and people really seemed to like it - in my repertoire now.
TropicalDingdong@lemmy.world · 3 pts · 227d
I thought the top panel was an attempt at home made Dubai style chocolate
xxce2AAb@feddit.dk · 3 pts · 227d
Impressive!
tgcoldrockn@lemmy.world · 3 pts · 226d
No one is saying anything about the tortured goose liver? Shame.
Kolanaki@pawb.social · 1 pts · 226d
tgcoldrockn@lemmy.world · 2 pts · 226d
classic wellingtons have both. they are the gray slabs on top.
MBech@feddit.dk · 1 pts · 226d
Well we torture everything else, so why not the geese too?
Rhoeri@lemmy.world · 2 pts · 227d
Looks amazing! The girlfriend and I keep telling ourselves we’ll make this one day and that one day has yet to arrive.
SocialMediaRefugee@lemmy.world · 2 pts · 226d
I need to make this someday. It is one of Gordon Ramsay's go to dishes. Tenderloin is an investment nowadays though.
CheeseNoodle@lemmy.world · 2 pts · 227d
I actually managed to get one this year and alas my oven left 1/4 cooked perfectly, 1/2 overdone and the last 1/4 as shoe leather.
Seleni@lemmy.world · 3 pts · 226d
Sounds like you might need a new oven.
Ledivin@lemmy.world · 1 pts · 226d
Or just to start rotating often 🤷♂️ plenty of people are still successful cooks with uneven ovens
Natanael@infosec.pub · 2 pts · 226d
Why does that look like sand
SocialMediaRefugee@lemmy.world · 3 pts · 226d
It is a fine dice of mushrooms (aka "duxelle"), and a few other things, that gets made into a layer you wrap around the meat. It looks like they were very traditional and put two peppered slabs of seared pate on it too.
Bluegrass_Addict@lemmy.ca · 1 pts · 227d
that looks goood
MIDItheKID@lemmy.world · 1 pts · 226d
Here's my Christmas eve Wellington from this year. It's only a 4 year old tradition at this point, but I'm getting pretty damn good at it. I sous vide the beef so it's always perfectly cooked and tender. Getting the puff pastry to cook without over cooking the beef is the hard part. It takes several steps of refrigeration while doing the layers/wraps.
https://imgur.com/a/4O2ATMo
https://imgur.com/a/vE2Vdiu
xc2215x@lemmy.world · 1 pts · 226d
Nice wellington.
razzazzika@lemmy.zip · 0 pts · 226d
I cant handle meat that raw. I would need to cook the meat before wrapping it in bread then cook it again. Else I'd throw up.