Beef Wellington II
Dec 24, 2021 11:42:58 #
I call it II because QD did it first and inspired me to try it. I am not a mushroom fan so I made it with spinach and Pancetta. I did one individual one because my hubby would not eat it.
First I cooked beef tenderloin Sous Vide method.
First I cooked beef tenderloin Sous Vide method.
After searing it in cast iron skillet, placing in on pancetta and bed of spinach.
(Download)
All wrapped up and place in freezer for an hour.
All done! The bottom of the pastry was not done enough but the steak was cooked perfect!
Dec 24, 2021 12:24:54 #
Looks good, food & photos - I like the cross hatch pattern. Don't know if this is an issue, but I have always started the Wellington from room temp. Another possibility is fat. I made a variation with bacon wrapped around the sides of the meat, it was thick sliced with a good bit of fat. Tasted great but the bottom of the pastry looked like your photo. I repeated the variation with thin sliced bacon, a good bit of the fat trimmed and it baked normally.
Dec 24, 2021 15:41:09 #
JustJill wrote:
I call it II because QD did it first and inspired me to try it. I am not a mushroom fan so I made it with spinach and Pancetta. I did one individual one because my hubby would not eat it.
First I cooked beef tenderloin Sous Vide method.
First I cooked beef tenderloin Sous Vide method.
Wow🎖️An amazing creation 🏆🏆🏆
Dec 24, 2021 16:27:33 #
Quixdraw wrote:
Looks good, food & photos - I like the cross hatch pattern. Don't know if this is an issue, but I have always started the Wellington from room temp. Another possibility is fat. I made a variation with bacon wrapped around the sides of the meat, it was thick sliced with a good bit of fat. Tasted great but the bottom of the pastry looked like your photo. I repeated the variation with thin sliced bacon, a good bit of the fat trimmed and it baked normally.
Thank you very much for your advice. I researched a ton of recipes and finally used one that instructed you to put in in the freezer for an hour. Next time I will not do that. And I will also have the deli counter slice my pancetta much thinner and wrap it around the meat instead of layering it.
So was normal baking for you to start at 400 for 20 minutes and then decrease to 350?
Dec 24, 2021 16:29:22 #
joecichjr wrote:
Wow🎖️An amazing creation 🏆🏆🏆
Thanks Joe! I always enjoy your little images!
Dec 24, 2021 17:42:25 #
JustJill wrote:
Thank you very much for your advice. I researched a ton of recipes and finally used one that instructed you to put in in the freezer for an hour. Next time I will not do that. And I will also have the deli counter slice my pancetta much thinner and wrap it around the meat instead of layering it.
So was normal baking for you to start at 400 for 20 minutes and then decrease to 350?
So was normal baking for you to start at 400 for 20 minutes and then decrease to 350?
425° the whole time. I use an old (2010) Emeril Lagasse Recipe - this is a newer version but basically the same. http://recipeofhealth.com/recipe/individual-beef-wellingtons-emeril-lagasse-532412rb
The bacon version works, you could top with Canadian Bacon instead of wrapping. What to use instead of Mushrooms is a question to ponder.
Dec 24, 2021 19:28:48 #
Quixdraw wrote:
Looks good, food & photos - I like the cross hatch pattern. Don't know if this is an issue, but I have always started the Wellington from room temp. Another possibility is fat. I made a variation with bacon wrapped around the sides of the meat, it was thick sliced with a good bit of fat. Tasted great but the bottom of the pastry looked like your photo. I repeated the variation with thin sliced bacon, a good bit of the fat trimmed and it baked normally.
When I watched Julia Child make it she suggested cutting small holes in the top of the pastry at each end of the top and inserting small inverted cones made from aluminum foil in each hole as an outlet for grease. I tried it with my low budget meatloaf Wellington and it worked well.
Dec 24, 2021 19:29:12 #
Dec 25, 2021 07:23:52 #
Dec 25, 2021 08:24:10 #
Quixdraw wrote:
425° the whole time. I use an old (2010) Emeril Lagasse Recipe - this is a newer version but basically the same. http://recipeofhealth.com/recipe/individual-beef-wellingtons-emeril-lagasse-532412rb
The bacon version works, you could top with Canadian Bacon instead of wrapping. What to use instead of Mushrooms is a question to ponder.
The bacon version works, you could top with Canadian Bacon instead of wrapping. What to use instead of Mushrooms is a question to ponder.
Thanks for the link! I might go with prosciutto next time.
Dec 25, 2021 08:24:49 #
Curmudgeon wrote:
Certainly looks tasty
Thank you for the comment. It was and I will make it again!
Dec 25, 2021 08:25:21 #
Dec 26, 2021 09:25:06 #
Dec 26, 2021 10:58:33 #
Dec 27, 2021 11:19:11 #
What a good idea with the spinach, the last shot looks delicious Jill. 
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