Where to Get Beef Wellington Reddit
The prettiest Beef Wellington I've ever made. Tasted like heaven as well.
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level 1
There's a lot of beef Wellington pictures on the sub. So I'm guessing from that it's fun to make and good to eat. Can someone explain what's the best things about a beef Wellington, and why one would prepare beef this way, as apposed to grilling it, or searing & baking a fillet with a sauce etc.
level 2
It is a bit of a challenge, but it's definitely one of those recipes you can have fun with. It's a real crowd pleaser when you have guests over. Of course, this one was an Easter dinner I made for just me and my husband. The pastry, duxelles, and the tenderloin come together so nicely and just melt in your mouth. I linked the recipe on another comment, I think you should try it!
level 2
The mix of the tender meat, prosciutto, mushrooms, puff pastry, and then gravy are simply amazing. It's a difficult dish to pull off but by the 3rd time you do it, you will notice how much better you will be getting at it. After making and eating beef wellington for the first time, I immediately understood why all the work is worth it. It's literally delicious.
level 2
I think people really enjoy it because it's sort of a challenge. The goal is to get the puff crispy and golden and the meat to a perfect medium rare. For most home cooks you don't really know if you succeeded until you cut into it.
level 2
It is seared. Then smothered in mustard, doubled smothered in a creamy mushroom duxelles and wrapped in super crispy pastry. The textures are out of this world, the flavor profile is everything you could want. Absolutely delicious.
level 2
Without a sous vide, beef Wellington is extraordinarily difficult to do well. The cost of the ingredients compared to the risk of messing it up makes it not tolerable to the vast majority of people. These factors (along with how delicious it is) make beef Wellington a great meal to show off the capability of you and your sous vide to your friends or family.
level 2
It's super delicious, way more than just a regular fillet. It's wrapped in mushrooms and prosciutto, and then flaky pastry
level 2
This sub is full of beef Wellington and full English breakfasts
level 2
If you want to ease your way into it, try [Alton Brown's Pork Wellington from Good Eats](https://www.youtube.com/watch?v=yXF3JL8NviA) because:
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it's smaller (so you don't need to have a crowd to devour it all)
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it's an easy recipe that allows you to get acquainted with the procedure
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pork tenderloin is cheaper than beef tenderloin, which makes it a more affordable test run
level 2
I had a wellington over 25 years ago that I still haven't forgotten, so I guess that's why.
level 2
You essentially sear the beef before wrapping it in layers of duxelles, prosciutto and pastry. Typical, after wrapping each layer you put the entire log (maybe I could've used a better word?) in the fridge to chill. Then by the time you bake it, you're mostly just cooking the pastry and warming the filet back up. It's delicious! Maybe that answers your question.
level 2
its nothing special. it took off on the internet because of gordon ramsey featuring it in hell's kitchen and people messing it up a ton in the show. there's a reason it fell out of favor as old fashioned.
its not uncommon to eat bread or mushrooms with steak, so the flavors work. i'd prefer a well seared steak, and especially a more flavorful cut than filet.
level 2
I've heard it's incredibly difficult to make, but if done well it's excellent!
level 2
It's kind of a bucket list challenge item to prove to yourself that you've mastered cooking
level 2
because its not a beef wellington then
level 2
Its easy; it is great because its (when I make it) $100 of the best beef joint in pastry. Yeah there are some flavouring enhancements but basically it's the quality of the ingredients that make it special. It's very easy to make
level 2
The trick is to use vinegar to baste the Welly while it cooks. Mmm!
Source: https://www.reddit.com/r/FoodPorn/comments/g5ebwb/the_prettiest_beef_wellington_ive_ever_made/
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