Beef Wellington. Whose made one before? Updating with Pics..
- Thread starter catreaper
- Start date
The Gordon Ramsey comment got me good. Best of luck tomorrow friend, I’ll pray for you
Probably ask @Nape sure he can give you some tips
No doubt, or @Cyberty seems to know a thing or two
a couple tips:
Salt and dry age the tenderloin in the fridge for max 24 hours. Turn every 8 hours. You want to remove excess water and concentrate the flavor.
Make sure you cook the mushrooms to very well done. Cut small before the saute. You want to remove as much water from the ingredients as possible. After cooking, Let them drain well in a fine sieve strainer to remove any excess oil and water. Well coooked mushrooms do not loose flavor, they concentrate flavor along with more umami tones. Mushrooms also shrink a lot because of water loss, so start with more mushrooms than you think you need. If you have leftover cooked mushrooms, serve them the next day warmed and spread on toasted French bread.
These tips will help insure that you don’t end up with a soggy puff pastry container.
Post pics.
Salt and dry age the tenderloin in the fridge for max 24 hours. Turn every 8 hours. You want to remove excess water and concentrate the flavor.
Make sure you cook the mushrooms to very well done. Cut small before the saute. You want to remove as much water from the ingredients as possible. After cooking, Let them drain well in a fine sieve strainer to remove any excess oil and water. Well coooked mushrooms do not loose flavor, they concentrate flavor along with more umami tones. Mushrooms also shrink a lot because of water loss, so start with more mushrooms than you think you need. If you have leftover cooked mushrooms, serve them the next day warmed and spread on toasted French bread.
These tips will help insure that you don’t end up with a soggy puff pastry container.
Post pics.
I had my wife make them few Christmas ago. She followed Ramsey recipe to a T. It was solid AF.
Nice. Looking good so far.
I am interested to find out how the blended mushrooms taste. Mushrooms have a similar enzyme in their cell walls to onions and garlic. The more the cell walls are cut, the spicier the onion or garlic. I have blended raw mushrooms before and did not like the result. The cooking did not reduce the raw onion bite to them. I never tried it again. If I need to blend them, then I blend them after the sauté.
How did they taste?
How did they taste?
catreaper
Master Baiter
No idea yet. Dealing with power issues and the oven going off and on. Hopefully it doesn’t fuck the temps up too much.
BigBucnNole
Elite
North Tampa doesn't have power issues.
catreaper
Master Baiter
In riverview. We’re back on now, and almost back up to temp.
All that work and you go cheap on the asparagus??
catreaper
Master Baiter
I fucked that up bad. Was so concerned with the main meal.All that work and you go cheap on the asparagus??
catreaper
Master Baiter
Was pretty damn good all things considered. The breading with mushrooms was right up my alley. Will make it again for sure.
Look like you didn’t add enough doe.
I’d fuck that meat, nice job!!
catreaper
Master Baiter
By the way, a tornado touched down in riverview tonight.
BigBucnNole
Elite
Shit got crazy for about 30 minutes, not too surprised. I walked outside an hour ago and saw stars. I think we are clear.
catreaper
Master Baiter
Supposed to rain all day tomorrow though.
