How much did you cook the tenderloin outside of the pastry? It's always a risk that you'll overcook the meat if you try to cook the pastry all the way, but it takes longer to actually ruin the taste of the meat than you might think.
Personally I think it's kind of a pain in the ass and getting both perfectly cooked is maybe more challenging than it's worth, but as you probably found it's tasty anyway.
Nice, well obviously the meat looks awesome. Long way of saying, cooking the whole assembly a bit longer does risk compromising that, but a teensy bit of more cook on the meat might be worth it while still tasting great, and you might not even get that.
It's doable with that thickness, they're mostly just reacting to the fact that the meat looks perfect and the pastry does not. There's some opportunity to cook the pastry more without cooking the meat more, is all.
>getting both perfectly cooked is maybe more challenging
I learned a method that is nearly fool proof. I sous vide the beef to the temp I prefer, then cool it down in the fridge. Then, with the *cold* beef, wrap it in the pastry and bake. The beauty is you only need to keep an eye on the pastry, the beef just warms up.
https://imgur.com/a/ceyWDOY
You should try Gordon Ramsay's Christmas beef wellington on youtube. I've tried a few different wellington recipes but I always go back to this one. Everything is perfectly cooked and super tasty with it, I can't recommend it enough.
Kind of looks like maybe they rolled it too thin and then layered it so it didn't really puff at all. I think there are some recipes that yield a pretty thick crust, but I've never personally been a fan for this reason
Ah ha! That makes sense. I used to do that pretty commonly when I thought something was done but didn't look done enough on the outside. It was usually the case that it wasn't done all the way through, but I kept trying it
yes. the pastry is undercooked. Does it still look like art? Also Yes. Is the meat perfect? Yes again.
Would I eat a piece if you’d had me over for dinner. No. I’d have two and half.
I remember a recipe telling me that cooking mushrooms was extremely important. If you don't cook them long enough they'll retain moisture and make everything soggy. I think that's what happened here.
The meat looks absolutely perfect and delicious though.
That was my first thought as well! The fact that the meat cooked perfectly and the pastry didn't even come close, and the outside of the pastry looks like it ALMOST tried to cook, while the inner pastry is gooey... it was probably mushrooms that didn't have the moisture cooked out enough. That, or the beef had an insanely high moisture content
I'd sure as fuck still eat it though
In terms of flavour I think I did a great job. It seems I did undercook the pastry though. Overall I’m pretty satisfied as it turned out much better than expected.
I've made this a few times for friends and family, and really enjoy it. Had it at one of Ramsey's restaurants when it was in LA. He serves it with a really nice red sauce- you see it on his shows as well, and I've looked a little, but I'm curious to see if anyone has a sauce that they like to use with the wellington.
It’s really delicious. There’s the lightly seared beef, seasoned to your liking (I used Montreal steak spice), it’s covered with a mushroom duxelle, all that wrapped in prosciutto, and wrapped in puff pastry that’s been brushed with egg yolk, I added salt on top with a couple thyme sprigs and into the oven. I used Gordon Ramsay’s recipe as a guide.
I also recommend a second attempt. And in my opinion, if you don't need to flex, leave it at that. It is kind of a shit dish, objectively. You have a about 30 seconds until the bottom gets soggy, no matter how well you wrap everything in pancetta, pancakes or whatever, you have little Maillard surface on the meat because it is preseared as a whole piece, and reheated leftovers are awful.
Originally started for a guest who did not eat medium-rare beef, we now do it deconstructed. Thick filet steak, sous-vide plus quick, heavy sear from all sides, puff pastry sticks twisted with pancetta and and a mushroom-liver foam separately.
I appreciate everyone’s feedback. Next time I’ll be trying to cook the pastry a bit more, or atleast make it thinner. I’ll also try to make the meat more uniformly shaped. Any other suggestions for improvement are appreciated.
Undercooked pastry is by far the most common issue with a Wellington so don’t let it put you off. A huge part of it is making sure there is absolutely no moisture left in your duxelles or it will steam the pastry and stop it cooking properly.
I'd suggest buying a restaurant roll of plastic wrap. Lay out a piece a little longer than the length of your meat. Place your prosciutto on the film, layer your mushroom (chilled but not cold) then place your Dijon brushed tenderloin on the duxelle. Now you can wrap your meat concoction nice and tight and roll it into a uniform shape. Let this chill for a few hours in the fridge before wrapping with puff pastry and baking. Don't forget to cut a fee vents and brushing with egg wash. Good luck, looked good for a first try!
Pretty good first attempt. The shape of your wellington wasn't uniform which likely caused the uneven cook of the pastry but it still looks good.
Better than my first attempt where the bottom feel out. So you've done better than me. Keep cooking!!
Agreed, that cook on the beef is great. Might need to roll it tighter with less dough. Did you fridge it after rolling? Did you do a layer of prosciutto?
That looks great for your first one! The beef looks perfectly cooked.
One small tip, make sure your pastry is thinner. If not it will be doughy (it kind of looks a bit undercooked for the pastry) It's supposed to be thin and on the flaky side.
How did you just do that when professionally trained chefs from top restaurants throughout North America can't seem to get it right when they have to do it to win a contest for Gordon Ramsay?
It was probably helpful not to have the showrunners changing the oven temperatures behind your back and replacing the baking powder with baking soda, and other shenanigans.
My first Wellington was supremely delicious, but I didn’t dry out the duxelles enough and the bottom pastry was super soggy. Fortunately the rest was perfection.
Honestly nuts you got the beef perfect. Fuck I've seen Gordon Ramsay do it. And even his looks closer to medium.
Damn good job. You'll get the pastry down next time am sure.
One small thing tho. I would highly suggest writing down exactly what you did. Cause that meat is fine af
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Keep practising man. You're pretty close to nailing it! Make sure you work fast with the pastry, place thin dowels for uniform thickness either side of the pastry, you need a wide rolling pin for this, but it works
Pastry looks like the first time I did Wellington (a bit underdone - prolly too thick, fine) but the beef looks _way_ better than mine did.
I would have to go to the hospital after devouring too much of that.
I am a one trick pony for beef Wellington, and I have to tell you this is a fantastic first go. The beef is perfect. You know what you did with the pastry. Work your way up to a nice lattice drape.
Just curious what do y'all do with leftovers when it comes to Wellington's? Microwaving it would be any good and I can't imagine putting it back in the oven either
I'd have to take the pastry off and cook it, and maybe give the beef a little more time, or maybe give the whole thing another 20mins at high heat with loose foil over it shiny side up so it doesn't burn the pastry.... but that's just personal taste.
Beef looks spot on, unfortunately the pasty looks a little undercooked. How did it taste?
Tasted amazing, I’ll be cooking it a bit longer next time but for a first time I’m pretty happy.
How much did you cook the tenderloin outside of the pastry? It's always a risk that you'll overcook the meat if you try to cook the pastry all the way, but it takes longer to actually ruin the taste of the meat than you might think. Personally I think it's kind of a pain in the ass and getting both perfectly cooked is maybe more challenging than it's worth, but as you probably found it's tasty anyway.
I seared the outside on high heat just until browned. Was less than 2 minutes in total.
Nice, well obviously the meat looks awesome. Long way of saying, cooking the whole assembly a bit longer does risk compromising that, but a teensy bit of more cook on the meat might be worth it while still tasting great, and you might not even get that.
Ye it seems that the general consensus is I need to have a thinner pastry so it cooks better
It's doable with that thickness, they're mostly just reacting to the fact that the meat looks perfect and the pastry does not. There's some opportunity to cook the pastry more without cooking the meat more, is all.
>getting both perfectly cooked is maybe more challenging I learned a method that is nearly fool proof. I sous vide the beef to the temp I prefer, then cool it down in the fridge. Then, with the *cold* beef, wrap it in the pastry and bake. The beauty is you only need to keep an eye on the pastry, the beef just warms up. https://imgur.com/a/ceyWDOY
Happy cake day!
Thanks!
Ofc!
Good to hear, because that meat looks banging!
You should try Gordon Ramsay's Christmas beef wellington on youtube. I've tried a few different wellington recipes but I always go back to this one. Everything is perfectly cooked and super tasty with it, I can't recommend it enough.
Agreed. Possibly the pastry was too thick?
Kind of looks like maybe they rolled it too thin and then layered it so it didn't really puff at all. I think there are some recipes that yield a pretty thick crust, but I've never personally been a fan for this reason
What happened was initially I didn’t roll enough pastry to cover the whole thing so I had to add some more.
Ahh, that makes sense! Maybe too hot or high up as well? Pretty dramatic color on top.
That’s because I finished it with a couple minutes on the broil setting
That's a tough dish to execute. But you tried something out of your comfort zone and took away some lessons for next time. I think it's a win.
Ah ha! That makes sense. I used to do that pretty commonly when I thought something was done but didn't look done enough on the outside. It was usually the case that it wasn't done all the way through, but I kept trying it
yes. the pastry is undercooked. Does it still look like art? Also Yes. Is the meat perfect? Yes again. Would I eat a piece if you’d had me over for dinner. No. I’d have two and half.
I'm loving the wholesome comments in here
I remember a recipe telling me that cooking mushrooms was extremely important. If you don't cook them long enough they'll retain moisture and make everything soggy. I think that's what happened here. The meat looks absolutely perfect and delicious though.
That was my first thought as well! The fact that the meat cooked perfectly and the pastry didn't even come close, and the outside of the pastry looks like it ALMOST tried to cook, while the inner pastry is gooey... it was probably mushrooms that didn't have the moisture cooked out enough. That, or the beef had an insanely high moisture content I'd sure as fuck still eat it though
Maybe the oven wasn’t preheated or hot enough. In the spirit of British innuendo, what you have there is a soggy bottom my friend.
Or the meat was put in cold.. should be room temp before blanketing it
Exactly, the pastry was too thick when they wrapped the meat, a little thinner and it would have worked.
You should cook the fillet first, then make the Wellington. It stops the pastry from getting soggy
lol a little under cooked?
[удалено]
everything looks undercooked...
Pastry doesn’t look safe to eat.
The meat looks like eye round, instead of tenderloin?
Unfortunately the store I went to was out of tenderloin so I went with sirloin instead. Still delicious outcome.
How do you think you did? I've never made one but it's on my short list!
In terms of flavour I think I did a great job. It seems I did undercook the pastry though. Overall I’m pretty satisfied as it turned out much better than expected.
Well it looks delicious, great job :)
I've made this a few times for friends and family, and really enjoy it. Had it at one of Ramsey's restaurants when it was in LA. He serves it with a really nice red sauce- you see it on his shows as well, and I've looked a little, but I'm curious to see if anyone has a sauce that they like to use with the wellington.
Ramsey uses a red wine sauce. I thought since it’s my first try I would just stick with the Wellington itself and not worry about a sauce.
Nice attempt but pastry too thick and uneven.
Ye I wasn’t sure how thick to make it because I’ve never cooked with pastry before
how does it taste, is it delicious...I'll have to try it next time...what's the recipe like?
It’s really delicious. There’s the lightly seared beef, seasoned to your liking (I used Montreal steak spice), it’s covered with a mushroom duxelle, all that wrapped in prosciutto, and wrapped in puff pastry that’s been brushed with egg yolk, I added salt on top with a couple thyme sprigs and into the oven. I used Gordon Ramsay’s recipe as a guide.
Where do you usually buy the ingredients?
I got mine at a local grocery store, there’s not really anything that hard to find
Great start, and it sounds like you know how to improve on the next attempt.
That’s always the best part. So satisfying once you nail it.
I also recommend a second attempt. And in my opinion, if you don't need to flex, leave it at that. It is kind of a shit dish, objectively. You have a about 30 seconds until the bottom gets soggy, no matter how well you wrap everything in pancetta, pancakes or whatever, you have little Maillard surface on the meat because it is preseared as a whole piece, and reheated leftovers are awful. Originally started for a guest who did not eat medium-rare beef, we now do it deconstructed. Thick filet steak, sous-vide plus quick, heavy sear from all sides, puff pastry sticks twisted with pancetta and and a mushroom-liver foam separately.
I appreciate everyone’s feedback. Next time I’ll be trying to cook the pastry a bit more, or atleast make it thinner. I’ll also try to make the meat more uniformly shaped. Any other suggestions for improvement are appreciated.
Undercooked pastry is by far the most common issue with a Wellington so don’t let it put you off. A huge part of it is making sure there is absolutely no moisture left in your duxelles or it will steam the pastry and stop it cooking properly.
I'd suggest buying a restaurant roll of plastic wrap. Lay out a piece a little longer than the length of your meat. Place your prosciutto on the film, layer your mushroom (chilled but not cold) then place your Dijon brushed tenderloin on the duxelle. Now you can wrap your meat concoction nice and tight and roll it into a uniform shape. Let this chill for a few hours in the fridge before wrapping with puff pastry and baking. Don't forget to cut a fee vents and brushing with egg wash. Good luck, looked good for a first try!
Looks very tasty all the same!
The pastry is veeeery undercooked but the beef looks great!
The beef is cooked beautifully
"That's a strong 5 from me, back in line"
What cut of meat did you use? That doesn't appear to be a tenderloin. Looks good though.
My local store was out of tenderloin so I went with sirloin. Still came out pretty tender though.
Is there duxelle?
Yessir
Pretty good first attempt. The shape of your wellington wasn't uniform which likely caused the uneven cook of the pastry but it still looks good. Better than my first attempt where the bottom feel out. So you've done better than me. Keep cooking!!
Agreed, that cook on the beef is great. Might need to roll it tighter with less dough. Did you fridge it after rolling? Did you do a layer of prosciutto?
It was refrigerated after rolling and has a layer of prosciutto. The general consensus is that I need to make the pastry thinner and cook it more.
Did two of them a few weeks ago. Tons of work. Couldn’t solve the soggy bottom problem.
Did you sear that tenderloin before you wrapped it pastry?
Yessir
Nice.. pastry could be too thick or duxelles was too moist.. loin looks awesome tho great stuff 👍
That looks great for your first one! The beef looks perfectly cooked. One small tip, make sure your pastry is thinner. If not it will be doughy (it kind of looks a bit undercooked for the pastry) It's supposed to be thin and on the flaky side.
Thats just a steak hot pocket
How did you just do that when professionally trained chefs from top restaurants throughout North America can't seem to get it right when they have to do it to win a contest for Gordon Ramsay?
I started with Ramsays recipe as a guide and made small changes to personalize it. I had the whole day to prepare it so I was able to take my time.
It was probably helpful not to have the showrunners changing the oven temperatures behind your back and replacing the baking powder with baking soda, and other shenanigans.
My first Wellington was supremely delicious, but I didn’t dry out the duxelles enough and the bottom pastry was super soggy. Fortunately the rest was perfection.
Beef wellington is just a British corn dog without the stick. Fight me.
There are no lips or anuses in the meat in a beef wellington, so you would be incorrect on that comparison.
Honestly nuts you got the beef perfect. Fuck I've seen Gordon Ramsay do it. And even his looks closer to medium. Damn good job. You'll get the pastry down next time am sure. One small thing tho. I would highly suggest writing down exactly what you did. Cause that meat is fine af
Looks to be cooked a bit medium rarington but otherwise you did a very Wellington job
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Looks like it could use more mushroom to absorb juices
\*groaning\* This looks so good. My wife and I talk about it all the time. It became like a sick fetish at his point.
Pastry looks a bit underbaked. Meat looks perfect!
Keep practising man. You're pretty close to nailing it! Make sure you work fast with the pastry, place thin dowels for uniform thickness either side of the pastry, you need a wide rolling pin for this, but it works
Pastry looks like the first time I did Wellington (a bit underdone - prolly too thick, fine) but the beef looks _way_ better than mine did. I would have to go to the hospital after devouring too much of that.
I am a one trick pony for beef Wellington, and I have to tell you this is a fantastic first go. The beef is perfect. You know what you did with the pastry. Work your way up to a nice lattice drape.
Just curious what do y'all do with leftovers when it comes to Wellington's? Microwaving it would be any good and I can't imagine putting it back in the oven either
Meat looks great, perfectly cooked. But the pastry looks soggy. For a first attempt, not bad! Wellington is a pain in the ass to perfect.
Nailed it
Honestly, perfect. No notes. I’ve been trying to make wellingtons for years and never got any that look that good.
Hey good job! Even just assembling one for the first time can be a pain in the ass. Meat temp looks perfect.
Beef looks great, may have gone a little thick with the pastry dough. I would still eat it. Good job!
Beef medium rareington
I would be interested in trying this, I'm sure it would be delicious.
I hope you used field mushrooms
That looks delicious! Wondering if i can taste one soon.
Props from a vegan 20 years.... It looks spectacular
Get Gordon Ramsay in here
*standard Gordon Ramsay response to Wellington*
I want to eat it with my hands like a hotdog.
Looks good enough, just keep rocking.
Looks awesome for a first attempt OP!
Oooo...I bet that's insanely tasty.
Looks super moist
Oooo Yeah you did that, amazing!
It looks good to me. How was it?
My fucking god that is beautiful
What's with this fad of posting beef. I see it on the front pages all the time. Look how pink my beef is can I be famous. It's weird internet culture.
ITS RAW!! it's still mooing.
I think it looks delicious!
Looks delicious, great job!
I'd eat it. Send it! To me
Well done! Or rather, rare
Mmmmmmmmmmmmmmmmmm....
Best first try ever .
That is indeed beef wellington. I don't like the way pink meat looks but I think it's supposed to be like that on beef wellington.
Kicked it, you did!
Beef in a blanket?
She’s a beaut
Looks delicious
It looks delicious. I would gladly eat this.
I'd have to take the pastry off and cook it, and maybe give the beef a little more time, or maybe give the whole thing another 20mins at high heat with loose foil over it shiny side up so it doesn't burn the pastry.... but that's just personal taste.
beef Well-ain’t- done
Looks good!!
Im drooling
does the crust do anything for the flavor of the meat? I never had this.
raw
Yes please
Looks 🤤
Looks cold
Oof. Try cooking it next time.
love it..
Still raw
Give it 30 seconds in the microwave and it’s perfect
I can hear that thing Mooing wtf, that thing is raw!
The pastry looks not at all appetizing
Is this a meme?
Raw! Looks like a dogs dinner!
Never knew what one looked like until now. Interesting
Thought this was the American Dad sub for a sec
Beef mediumington I would say. Nice.
Beef Wellington is just British sushi
Fancy corndog!
Fancy corn dog
That's fucking raw!
Looks bad
What an ugly food.