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Started By
Message
My Wellington with pics
Posted on 12/27/12 at 5:46 pm
Posted on 12/27/12 at 5:46 pm
I did the Duxelle the night before with 9 pints of shrooms, 6 shallots, 8 garlic cloves, fresh thyme, in the food processor. Then sauteed with a stick of unsalted butter and extra virgin olive oil for quite some time. An hour at a low simmer.
I cooked it down to get all the water out of the Duxelle. This took a while because of the amount. Then I placed in the fridge and went to House of Blues to hear my little brother sing.
I took it out Christmas morning, and started to trim the filets. After trimming the filets, I coated them with olive oil, salt and pepper.
I seared them, let them rest, then rubbed with Dijon mustard.
While they rested, I spread saran wrap on the counter. I shingled the prosciutto to the width of the filets, which I cut in half. Then spread the Duxelle over the prosciutto.
After I rolled up the filets, they went back in the fridge for 30 minutes or so to tighten up.
The pastry dough got rolled out, and each got wrapped. The seam side gets placed down on the rack.
At this point, make your eggwash and add a little whole milk, then brush the top and toss some rock salt over the top.
Using the drippings from searing the meat, I made the peppercorn sauce with garlic, cloves, thyme, beef stock, heavy cream, German mustard, green peppercorns, and brandy. Light that motha'. Before adding the cream, strain out all the solids and add liquid back to the pan.
Get a long match, or lighter, and let that sucker burn.
While you're doing the sauce, pop'em in at 350 for 45 minutes.
I sliced them about 3/4's of an inch. Here are some of the cuts the real carnivores ate.
I forgot to take a shot of one sliced with the sauce. Sorry about that. There are other nit picky things you've got to do, like brine the peppercorn in vinegar and such. I just didn't mention it here. This is a good overview for somebody who wants to try it sometime.
This was all kind of meh. Carson's Uppidy Chicken would have been better.
I cooked it down to get all the water out of the Duxelle. This took a while because of the amount. Then I placed in the fridge and went to House of Blues to hear my little brother sing.
I took it out Christmas morning, and started to trim the filets. After trimming the filets, I coated them with olive oil, salt and pepper.
I seared them, let them rest, then rubbed with Dijon mustard.
While they rested, I spread saran wrap on the counter. I shingled the prosciutto to the width of the filets, which I cut in half. Then spread the Duxelle over the prosciutto.
After I rolled up the filets, they went back in the fridge for 30 minutes or so to tighten up.
The pastry dough got rolled out, and each got wrapped. The seam side gets placed down on the rack.
At this point, make your eggwash and add a little whole milk, then brush the top and toss some rock salt over the top.
Using the drippings from searing the meat, I made the peppercorn sauce with garlic, cloves, thyme, beef stock, heavy cream, German mustard, green peppercorns, and brandy. Light that motha'. Before adding the cream, strain out all the solids and add liquid back to the pan.
Get a long match, or lighter, and let that sucker burn.
While you're doing the sauce, pop'em in at 350 for 45 minutes.
I sliced them about 3/4's of an inch. Here are some of the cuts the real carnivores ate.
I forgot to take a shot of one sliced with the sauce. Sorry about that. There are other nit picky things you've got to do, like brine the peppercorn in vinegar and such. I just didn't mention it here. This is a good overview for somebody who wants to try it sometime.
This was all kind of meh. Carson's Uppidy Chicken would have been better.
This post was edited on 12/27/12 at 7:47 pm
Posted on 12/27/12 at 5:49 pm to BRgetthenet
pics are all really small. cant really see anything
Posted on 12/27/12 at 6:34 pm to BRgetthenet
Baller kitchen. Nice work.
Posted on 12/27/12 at 6:47 pm to BRgetthenet
Looks good and like a lot of work...
Posted on 12/27/12 at 6:57 pm to BRgetthenet
Nice kitchen. That yours? You're looking pretty cute and tall (said in a semi cougar like manner).
And, the food looks good, too. Too bad it was "meh" after all that work.
I was in a restaurant some months ago attached to a hotel. Dry erase board has specials on it. The app was "duck cells on toast". I couldn't figure out what in the heck that was, so I asked. Waiter described duxelle. I had a hard time containing myself.
And, the food looks good, too. Too bad it was "meh" after all that work.
I was in a restaurant some months ago attached to a hotel. Dry erase board has specials on it. The app was "duck cells on toast". I couldn't figure out what in the heck that was, so I asked. Waiter described duxelle. I had a hard time containing myself.
This post was edited on 12/27/12 at 6:58 pm
Posted on 12/28/12 at 10:11 am to BRgetthenet
I like,
can you purchase pastry dough?
what would you think of wrapping it in filo dough?
do roll it from the middle or from one end?
looks good
can you purchase pastry dough?
what would you think of wrapping it in filo dough?
do roll it from the middle or from one end?
looks good
Posted on 12/28/12 at 10:14 am to BRgetthenet
Pics are small but from what I see they look great.
I do wish I could see a pic of the inside when they were done.
I do wish I could see a pic of the inside when they were done.
Posted on 12/28/12 at 10:47 am to BRgetthenet
quote:
let that sucker burn
I'm sure you have a trivet under your pot.. but be careful of a hot pot on your granite countertop... js
quote:
can you purchase pastry dough?
Pillsbury crescent rolls come in a sheet that you can probably sub/cheat/get away with.. but it's usually better homemade.
This post was edited on 12/28/12 at 10:49 am
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