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My first Welly

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    My first Welly

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ID:	1147273 I’m excited to cook my first Beef Wellington. So many recipes out there. Just gonna do a hybrid of some that seemed straight forward.

    I got a jump on it today. Made the Duxelles and salted the 3lb Chateaubriande.

    4 types of mushrooms- trumpet, crimini, shiitake and maitake. Beef from Chateau Costco.

    more to come.



    #2
    Love me some shrooms.

    Comment


    • JCBBQ
      JCBBQ commented
      Editing a comment
      I’ve always wanted to understand more about em. No one likes them in my family but the guy at the farmers market where I got these was so full of info I’m gonna make a mission in 2022 to learn. Have you seen Fantastic Funghi on Netflix? Absolutely fascinating.

    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      JCBBQ me no Netflix

    #3
    Oooo... bring it on. Please

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      #4
      Cook the crap out of that duxelles. If it starts leaking moisture your pastry will be f’d. (This has never happened to me at all, lol)

      Comment


      • JCBBQ
        JCBBQ commented
        Editing a comment
        LolMy young nephew who’s cooked several says the exact same thing! Thanks

      #5
      Yes! Load up the shrooms!

      Beef Wellingtons are so damn good!

      Comment


        #6
        I’m making my first as well for Christmas. I’m actually not a fan, but it’s my wife’s favorite. So it’s mainly for her.

        Comment


          #7
          Outstanding! One of my favorites. As grantgallagher states, cook the duxelles down, and then cook it down some more.

          My wife and I were talking about making this again soon and then you pop this up! It’s a sign.

          Enjoy your dinner - it’s going to be great!

          Comment


          • JCBBQ
            JCBBQ commented
            Editing a comment
            Thank you!

          #8
          Make the Tastiest Pastry-Wrapped Beef Tenderloin Roast: ChefSteps Beef Wellington - Bing video
          Too much work, but I would never turn it down.
          Last edited by bbqLuv; December 24, 2021, 10:50 AM.

          Comment


            #9
            grantgallagher barelfly took advantage of a hot griddle and cooked the shrooms down some more

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            • grantgallagher
              grantgallagher commented
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              That a whole bunch of mushrooms, love it!

            • JCBBQ
              JCBBQ commented
              Editing a comment
              grantgallagher yep 2lbs

            #10
            My standard Christmas morning drink: Ramos Fizz

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            • Steve B
              Steve B commented
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              Get the day started 🙌

            #11
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            Comment


            • rodkeary
              rodkeary commented
              Editing a comment
              Looks perfect.

            • SheilaAnn
              SheilaAnn commented
              Editing a comment
              You did lattice work on the crust? Dang…..You came to play! Gorgeous!

            • Sweaty Paul
              Sweaty Paul commented
              Editing a comment
              Beautiful job.

            #12
            Nicely done, mate! That looks amazing.

            Comment


              #13
              Nice Eric.
              And sorry. For some damn ass reason I still have a mental block about you having a c or a k. When we finally get together just swat me upside my head and remind me. 🤦🏼🤣

              Comment


              • JCBBQ
                JCBBQ commented
                Editing a comment
                “K”

              • Steve B
                Steve B commented
                Editing a comment
                Damn. I know that. WTF is wrong with me. 😁

              • ecowper
                ecowper commented
                Editing a comment
                Yeah, he’s EriK and I’m EriC :-)

              #14
              Oh my! That is absolutely perfect! And the decor on the pastry!

              Outstanding cook!

              Comment


              • JCBBQ
                JCBBQ commented
                Editing a comment
                Thank you 🙏

              #15
              I have a question. The recipe I used called to wrap in prosciutto. I did that but didn’t care for it. Too salty and I didn’t want to taste ham.

              Does it need to be wrapped. Can you use something else?

              Comment


              • JCBBQ
                JCBBQ commented
                Editing a comment
                grantgallagher so just put the duxelles straight on the inside of the puff pastry?

              • barelfly
                barelfly commented
                Editing a comment
                You cook the duxelles down to draw the moisture out, but I wonder if the prosciutto still provides a barrier for the meat/shrooms so the pastry dough cooks well. But only one way to find out! And, put the duxelles down on wrap and then wrap the meat and hold it in fridge still. I don’t think I would put it on the pastry dough.

                Do you think prosciutto is salty in general, or this particular brand was?
                Last edited by barelfly; December 26, 2021, 08:36 AM.

              • texastweeter
                texastweeter commented
                Editing a comment
                You need it to keep the puff from getting soggy.

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