Beef Wellington (1 Viewer)

[Harry Manback]

I want to try and make this, have seen a few recipes out there, would prefer to make a smaller batch as it would likely only be for me and my girlfriend.

Most recipes don't list the predicted price, anyone ever made it for themselves/know the rough cost of the supplies?

 

[Harry Manback]

This is the recipe I was considering.

 

[VA703]

I want to try and make this, have seen a few recipes out there, would prefer to make a smaller batch as it would likely only be for me and my girlfriend.

Most recipes don't list the predicted price, anyone ever made it for themselves/know the rough cost of the supplies?

you are mainly paying for the filet

the rest is pretty simple and cheap

Gordon ramsey has a good instructional video on youtube

 

[TenTimes]

I can confirm putting the meat in the fridge between searing and baking is important

 

[Harry Manback]

I can confirm putting the meat in the fridge between searing and baking is important

Noted!

Are the type of mushrooms used important?

I'm not sure I've ever seen (though I haven't really looked) "Chestnut" mushrooms.

Black Truffles and truffle oil are super expensive, no? Any other uses for Truffle oil?

 

[TLEF316]

If hells kitchen is any indication it's freaking impossible to make one

 

[Harry Manback]

If hells kitchen is any indication it's freaking impossible to make one

I know, I'm terrified of screwing up such a nice cut of meat.

That's partly why I want to do it small scale first.

I think, if I am careful, worst case is the pastry portion is not crispy but the meat will be edible.

 

[VA703]

its really hard to mess this dish up, just get a good sear, then the rest is making sure the dough is cooked

 

[ClownCausedChaos2]

If hells kitchen is any indication it's freaking impossible to make one

Only if you're a ####### donkey. Now piss off.

 

[[icon]]

Beef Chateaubriand > Beef Wellington IMO.

And much easier....

Here's a Chateaubriand I made over Christmas

.

Reducing the Consomme/Chateaubrian Sacue and Shallots

 

[boots11234]

I can confirm putting the meat in the fridge between searing and baking is important

Noted!Are the type of mushrooms used important?

I'm not sure I've ever seen (though I haven't really looked) "Chestnut" mushrooms.

Black Truffles and truffle oil are super expensive, no? Any other uses for Truffle oil?

Truffle oil is like the honey of the gods. Can be used on anything from steak to popcorn. I know Costco carries it. I personally love sea salt mixed with truffle oil. Can buy it pre made from Amazon. That being said it is kind of an acquired taste. I love just smelling it,others think it smells awful.

 

[[icon]]

I can confirm putting the meat in the fridge between searing and baking is important

Noted!Are the type of mushrooms used important?

I'm not sure I've ever seen (though I haven't really looked) "Chestnut" mushrooms.

Black Truffles and truffle oil are super expensive, no? Any other uses for Truffle oil?

Truffle oil is like the honey of the gods. Can be used on anything from steak to popcorn. I know Costco carries it. I personally love sea salt mixed with truffle oil. Can buy it pre made from Amazon. That being said it is kind of an acquired taste. I love just smelling it,others think it smells awful.

Quick heads up on the ruse of truffle oil:

Later that night some research lead me to a website selling legitimate truffle oil, like many-hundreds-of-dollars truffle oil. Wondering why the price had skyrocketed to over $300, I dug deeper and ended up discovering the awful truth. I had been bamboozled. Hoodwinked. Duped. Swindled! Real truffle oil (which contains more truffle than oil instead of the other way around) can go for $90 an ounce, but the stuff you find at super markets is actually a fraud.

When I turned over the bottle over and read the ingredients label, I was horrified by what I found. You would be too. “Organic olive oil and truffle flavoring” it said. Truffle flavoring? What the hell is that?

Remember my new commitment to natural and minimally-processed foods? Brace yourself. Turns out, truffle flavoring is otherwise known as 2-4 dithiapentane, and for those of you who are not familiar with organic chemistry, it’s a carbon-sulphur-carbon-sulphur-carbon chain that you get when combining a cabbage-smelling thiol compound with formaldehyde. Chemistry background aside, does that even sound appetizing? To add insult to injury, the only thing that 2-4 dithiapentane really does is give the oil its smell. Furthermore, the thiol compound most commonly used in this chemical reaction can also be found in bad breath and flatulence. Tasty, right? With olive oil being the first ingredient on the ingredient panel (and therefore existing in the largest quantity), 2-4 dithiapentane gives aroma to the olive oil, but really doesn’t do any real truffle any justice when it comes to the flavor frontier. As a matter of fact, truffle oil really tastes nothing like actual truffle. Once people have experienced both, they often report real truffles as having an amazing earthy flavor, and truffle oil as tasting nothing short of strong and offensive.

 

[TenTimes]

If hells kitchen is any indication it's freaking impossible to make one

I know, I'm terrified of screwing up such a nice cut of meat.

That's partly why I want to do it small scale first.

I think, if I am careful, worst case is the pastry portion is not crispy but the meat will be edible.

Yep. My pastry dough ended up overly soggy (that must be what the fridge time is for) but the meat was still just fine. We ended up just pulling the pastry off and eating the beef alone, screw Ramsay's standards

edit- no idea on the mushrooms, didn't do any of that fancy stuff, just meat and pastry sheet.

 

[EYLive]

I'm not sure if you have any Asian markets in your area. But those stores tend to have entire vacuum sealed beef tenderloins for about $5-$7 a pound. Alton Brown has an episode where he vouched and prepped these type of steaks. So Wellington can be practiced relatively inexpensively that way.

 

[Scoresman]

If hells kitchen is any indication it's freaking impossible to make one

On the other hand, 8 year olds on Masterchef Junior were churning these out ten at a time.

 

[dparker713]

I buy a whole tenderloin when its on-sale and use the chateaubriand portion for beef wellington, I can normally get them for about 6 bucks a pound and you also get 6 or so fillets, beef tips and reserves for stock/soup.

I don't use ham and my preparation uses cream in mushrooms that have been squeezed of their juices, but not fully cooked. Sometimes I include chicken liver pate to the filling, but it's often lost in the whole dish so its generally easier to omit.

If you're going to sear, letting the meat fully rest is important, but as I like my steak rare, I omit this step. Sear or no, the steak is going to leak about the same amount of juice into the pastry, but this allows for the pastry to fully cook before I need to worry about the steak getting too well done - I find the pastry has more forgiveness for going over than the meat does.

Also, if you are serious about making this dish you need to cook by temp and not time, especially if you're using a larger cut of meat.