• Pat Flood (@rebarcock) passed away 9/21/25. Pat played a huge role in encouraging the devolopmemt of this site and donated the very first dollar to get it started. Check the thread at the top of the board for the obituary and please feel free to pay your respects there. I am going to get all the content from that thread over to his family so they can see how many people really cared for Pat outside of what they ever knew. Pat loved to tell stories and always wanted everyone else to tell stories. I think a great way we can honor Pat is to tell a story in his thread (also pinned at the top of the board).

Beef Wellington. Whose made one before? Updating with Pics..

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.
 
I tried and failed OP. It was a fun failure though as I went to what I’m good at, seafood.

And I failed in inexplicable fashion. Those white pigeons known as seagulls had the best meal of their lives.
 
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?
 
Cyberty said:
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?
Click to expand...
No idea yet. Dealing with power issues and the oven going off and on. Hopefully it doesn’t fuck the temps up too much.
 

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