- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Beef Wellington (Pic thread - a la MeridianDog)
Posted on 3/11/14 at 1:11 pm
Posted on 3/11/14 at 1:11 pm
I've been trying to make dishes I've never made before each time I cook, so Saturday night, I tried my hand at Beef Wellington.
I spent the day Saturday frantically store hopping, and was unable to find 100% duck or goose liver for the recipe, so I had to use a duck and pork blend..
It worked fine for me.
Beef Wellington is a multi-step process, beginning with the duxelles. You want to do these first so they're completely cool when ready to use.
Here's what you'll need:
Begin with roughly chopping the mushrooms, shallot, and garlic.
De-leaf the fresh thyme and place all in food processor and pulse until very very fine (almost a paste).
I actually pulsed a little too much and got a pastey result, but it really doesn't matter that much.
Heat your butter and olive oil in a pan, and cook your mixture until the mushrooms are a nice dark brown. Since my mixture was pastey, I just cooked until the mixture was brown
Season to taste, and your duxelles is done. Set it aside so it cools completely.
At this point, you would move on to step two and make the dough for the wellington. I hate baking and honestly didn't find this super necessary. So I just had puff pastry dough thawing.
Next, we move on to the meat. The filets were on sale at Fresh Market, so I got these two for $22 total. No idea if that's a good price because I don't buy filets, but it was less than I anticipated spending, so that was nice.
I stopped in at Red Stick Spice Company (this store is awesome) and chose this seasoning blend for the filets.
At this point it was time to pour a glass of wine. You can only make it so long without..
Now it's time to sear the filets.
About a minute on each side.
^ That filet had a weird hanging guy. I pulled him off later.
Once seared, spread a thick layer of the foie gras on each filet, and then top with your duxelles mixture.
Place the filets with the topped side down on your pastry dough.
And gently make bundles.. pinching together.
Glaze in your beaten egg wash.
And bake!
Now I must warn you .. I kept them rare. About 15-18 minutes. If you want med-rare, you can go longer. I prefer med-rare, but I was so afraid of overcooking and my thermometer was acting up.
I served with roasted asparagus.
A lot of people kept referencing the long process and how pricey this is to make. While it's not a weeknight meal for the working (wo)man, I didn't find it tedious at all. We always make a nice meal over the weekend as a date night, and we spend about the same (~$40 total) and some of the things we've made have taken much more work than this.
This was absolutely delicious. Jones just took off the pastry from a leftover filet and seared the meat. Got it to a nice med-rare and enjoyed. He actually liked it even better today.
I spent the day Saturday frantically store hopping, and was unable to find 100% duck or goose liver for the recipe, so I had to use a duck and pork blend..
It worked fine for me.
Beef Wellington is a multi-step process, beginning with the duxelles. You want to do these first so they're completely cool when ready to use.
Here's what you'll need:
Begin with roughly chopping the mushrooms, shallot, and garlic.
De-leaf the fresh thyme and place all in food processor and pulse until very very fine (almost a paste).
I actually pulsed a little too much and got a pastey result, but it really doesn't matter that much.
Heat your butter and olive oil in a pan, and cook your mixture until the mushrooms are a nice dark brown. Since my mixture was pastey, I just cooked until the mixture was brown
Season to taste, and your duxelles is done. Set it aside so it cools completely.
At this point, you would move on to step two and make the dough for the wellington. I hate baking and honestly didn't find this super necessary. So I just had puff pastry dough thawing.
Next, we move on to the meat. The filets were on sale at Fresh Market, so I got these two for $22 total. No idea if that's a good price because I don't buy filets, but it was less than I anticipated spending, so that was nice.
I stopped in at Red Stick Spice Company (this store is awesome) and chose this seasoning blend for the filets.
At this point it was time to pour a glass of wine. You can only make it so long without..
Now it's time to sear the filets.
About a minute on each side.
^ That filet had a weird hanging guy. I pulled him off later.
Once seared, spread a thick layer of the foie gras on each filet, and then top with your duxelles mixture.
Place the filets with the topped side down on your pastry dough.
And gently make bundles.. pinching together.
Glaze in your beaten egg wash.
And bake!
Now I must warn you .. I kept them rare. About 15-18 minutes. If you want med-rare, you can go longer. I prefer med-rare, but I was so afraid of overcooking and my thermometer was acting up.
I served with roasted asparagus.
A lot of people kept referencing the long process and how pricey this is to make. While it's not a weeknight meal for the working (wo)man, I didn't find it tedious at all. We always make a nice meal over the weekend as a date night, and we spend about the same (~$40 total) and some of the things we've made have taken much more work than this.
This was absolutely delicious. Jones just took off the pastry from a leftover filet and seared the meat. Got it to a nice med-rare and enjoyed. He actually liked it even better today.
This post was edited on 3/11/14 at 1:14 pm
Posted on 3/11/14 at 1:16 pm to LouisianaLady
That looks good, LL. IWEI.
I'd rather my steak be slightly more done, but otherwise, it looks excellent. Good job and thanks for posting!
I'd rather my steak be slightly more done, but otherwise, it looks excellent. Good job and thanks for posting!
Posted on 3/11/14 at 1:21 pm to LouisianaLady
It looks great to me but no #ForkShot?? MD is disappointed in this thread.
Posted on 3/11/14 at 1:22 pm to LouisianaLady
Very nice I could eat that everyday
Posted on 3/11/14 at 1:23 pm to LouisianaLady
flaky on the outside and pink on the inside
just how i like mine
just how i like mine
Posted on 3/11/14 at 1:24 pm to LouisianaLady
Very nice!
I would hurt myself eating that.
I would hurt myself eating that.
Posted on 3/11/14 at 1:30 pm to LouisianaLady
I'm not crazy about beef wellington as I prefer my meat to be a little crispy seared, but that looks awfully good.
I went to a restaurant in a small town a year or so ago. I think I posted about it. Anyway, there was a chalk board at the hostess desk with specials and the app special was "duck cells". I wish I'd taken a pic. I thought it was something involving duck with which I wasn't familiar, so we asked the waiter, who began explaining about the mushrooms etc... It was very very hard to keep a straight face. We burst after he left.
I went to a restaurant in a small town a year or so ago. I think I posted about it. Anyway, there was a chalk board at the hostess desk with specials and the app special was "duck cells". I wish I'd taken a pic. I thought it was something involving duck with which I wasn't familiar, so we asked the waiter, who began explaining about the mushrooms etc... It was very very hard to keep a straight face. We burst after he left.
Posted on 3/11/14 at 1:39 pm to Btrtigerfan
Looks like my idea of a perfect med-rare. Uniform pink color, virtually no grey on the outside, and the center isn't blue at all. Rare steaks have a cool center, and by the look of those the center is warm. Hard for it not to be after 15 minutes in the oven. Impressive work.
Posted on 3/11/14 at 1:40 pm to Rouge
quote:
flaky on the outside and pink on the inside
just how i like mine
Nice pics!
Posted on 3/11/14 at 1:48 pm to LouisianaLady
I am impressed and would eat
Posted on 3/11/14 at 2:29 pm to LouisianaLady
Yum.
Where's you get that Taft Street? That's a pretty limited production winery if it's the same place I'm thinking of.
Where's you get that Taft Street? That's a pretty limited production winery if it's the same place I'm thinking of.
Posted on 3/11/14 at 2:31 pm to HungryTiger
quote:
Looks like my idea of a perfect med-rare.
I agree that the middle is spot on. I'm not that great with always getting meat done exactly medium rare. The inside of those steaks are beautiful.
Posted on 3/11/14 at 2:34 pm to Gris Gris
quote:Me either. Damn hard to get past rare...unless I forget about 'em.
I'm not that great with always getting meat done exactly medium rare.
Posted on 3/11/14 at 2:38 pm to LouisianaLady
Very nice!
Did you let the filets cool down completely before wrapping them? I would recommend that to people trying this for the first time, just as you did with the duxcell.
I always find that the puff pastry is a bit tricky to work with. If you mess with it too soon out of the freezer/fridge it breaks, too long and it gets gummy and hard to manipulate. Then there's the question of rolling it thinner which adds to the degree of difficulty.
You're correct that it's not that difficult of a dish to make, and the results can be incredible. Besides the first time I tried making this dish to experiment, I've since only made it for guests and it's absolutely wowed them.
Recommednations: try it with some sort of sauce on the plate (not over the crispy puff), some sort of jus or demi ftw. Also, with a knife, slit a hole or two in the top to allow the moisture to escape during cooking. I like to carve my guest's initial into the top.
Again, nicely done!
Did you let the filets cool down completely before wrapping them? I would recommend that to people trying this for the first time, just as you did with the duxcell.
I always find that the puff pastry is a bit tricky to work with. If you mess with it too soon out of the freezer/fridge it breaks, too long and it gets gummy and hard to manipulate. Then there's the question of rolling it thinner which adds to the degree of difficulty.
You're correct that it's not that difficult of a dish to make, and the results can be incredible. Besides the first time I tried making this dish to experiment, I've since only made it for guests and it's absolutely wowed them.
Recommednations: try it with some sort of sauce on the plate (not over the crispy puff), some sort of jus or demi ftw. Also, with a knife, slit a hole or two in the top to allow the moisture to escape during cooking. I like to carve my guest's initial into the top.
Again, nicely done!
Posted on 3/11/14 at 3:16 pm to Degas
quote:
I like to carve my guest's initial into the top.
Posted on 3/11/14 at 3:18 pm to DonChowder
quote:
Yum. Where's you get that Taft Street? That's a pretty limited production winery if it's the same place I'm thinking of.
The wine guy at Specs in Galveston told Jones to buy it when he told him I love Sauv Blancs.
We are going to Napa/Sonoma this summer so I wanted some Sauv Blanc from the area.
Popular
Back to top
Follow TigerDroppings for LSU Football News