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Two cookers, one Wellington

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    Two cookers, one Wellington

    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.
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    Then I seared it on all sides on the Blackstone 22" griddle

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    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.

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    It was amazing to see the places where I slacked on the egg wash, really did not brown.

    Here is my reveal:
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    Took a little effort but was totally worth it!

    Cheers- Paul

    #2
    Beautiful!

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      #3
      Very, very nice!

      Comment


        #4
        that is really spectacular. those asparagus look awesome too. what are you drinking?

        Comment


        • allsid
          allsid commented
          Editing a comment
          Pendelton on the rocks. I think it is the Pendelton "midnight" version. Something about that whiskey and mushrooms is insanely good-

        #5
        I hauled trailers to Montana from Spokane last December. I'm sorry now I didn't stop in at your house for lunch instead of Jasper's in St. Regis!

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          #6
          Now that's some good eats right there!

          Comment


            #7
            Lookin' good. Nothing like Montana beef. with enough time, one could make a from scratch wellington from all Montana products..

            Montana Beef
            Rattlesnake Distillery Whiskey
            Wheat Montana Flour
            Handpicked Morels
            And the list goes on..

            Looks delicious!

            Comment


            • Keltonfoss
              Keltonfoss commented
              Editing a comment
              Unfortunately I don't get the chance to relax all that often during my business trips unless we are doing our quarterly store trips, which are by Jet. Here are a few from last spring though https://imgur.com/a/P8pzA

            • allsid
              allsid commented
              Editing a comment
              Forgot to mention the use of Alpine Touch twice in this recipe Keltonfoss

            • Keltonfoss
              Keltonfoss commented
              Editing a comment
              Hey, they are right down the street Have you tried any of their other blends? I have their hickory blend, and while I dont use it if I am cooking on the GMG, It's wonderful when its -20 and you want that little bit of smokey flavor on something. allsid

            #8
            Looks incredible. Lot more work than I am usually willing to do but sure worth it.

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              #9
              Looks wonderful

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                #10
                Yes! That looks awesome. That griddle is getting some serious work!

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                  #11
                  That is one spectacular cook Paul.....I love beef Wellington. Been on my to do list for a while now, may have just moved up closer to the top of the queue...... again well done !!!

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                    #12
                    Magnificent!

                    Oh, what is a head fire starter?

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                      #13
                      Great lookin' cook!

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                        #14
                        Nice method and result! I'm a big fan, but as you know, it's a bit labor-intensive so it only happens every couple of years.

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                          #15
                          Other then it seems like the guy is on crack, I think Gordon Ramsey's recipe is spot on and a must try.....

                          Beef Wellington

                          Comment


                          • allsid
                            allsid commented
                            Editing a comment
                            GR has a new restaurant in Vegas and I have seen the beef wellington posts in a bunch of groups I am in and on Instagram. Same amount of swearing, just my cook is less famous

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