I made a Wellington over the weekend and it was a two day process. First a big hunk of Montana Beef tenderloin was trimmed and seasoned.
Then I seared it on all sides on the Blackstone 22" griddle
I wrapped it tight and gave it an overnight in the fridge. The next day I hand chopped about 4 cups of mushrooms and sweated them down. Then deglazed with Pendelton whiskey.
Wrapped the beef in Prosciutto and the mushroom duxelle. Then another wrap with puff pastry and egg wash.
I cooked the hunk on the Traeger Timberline at about 425 until it hit 125F internal.
It was amazing to see the places where I slacked on the egg wash, really did not brown.
Here is my reveal:
Took a little effort but was totally worth it!
Cheers- Paul
Then I seared it on all sides on the Blackstone 22" griddle
I wrapped it tight and gave it an overnight in the fridge. The next day I hand chopped about 4 cups of mushrooms and sweated them down. Then deglazed with Pendelton whiskey.
Wrapped the beef in Prosciutto and the mushroom duxelle. Then another wrap with puff pastry and egg wash.
I cooked the hunk on the Traeger Timberline at about 425 until it hit 125F internal.
It was amazing to see the places where I slacked on the egg wash, really did not brown.
Here is my reveal:
Took a little effort but was totally worth it!
Cheers- Paul
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