My first Welly

[JCBBQ]

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.

[Jerod Broussard]

Love me some shrooms.

[JCBBQ]

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]

JCBBQ me no Netflix

[HawkerXP]

Oooo... bring it on. Please

[grantgallagher]

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)

[JCBBQ]

LolMy young nephew who’s cooked several says the exact same thing! Thanks

[Spinaker]

Yes! Load up the shrooms!

Beef Wellingtons are so damn good!

[Steve B]

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.

[barelfly]

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!

[JCBBQ]

Thank you!

[bbqLuv]

Make the Tastiest Pastry-Wrapped Beef Tenderloin Roast: ChefSteps Beef Wellington - Bing video
Too much work, but I would never turn it down.

[JCBBQ]

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

[grantgallagher]

That a whole bunch of mushrooms, love it!

[JCBBQ]

grantgallagher yep 2lbs

[JCBBQ]

My standard Christmas morning drink: Ramos Fizz

[Steve B]

Get the day started 🙌

[JCBBQ]

[rodkeary]

Looks perfect.

[SheilaAnn]

You did lattice work on the crust? Dang…..You came to play! Gorgeous!

[Sweaty Paul]

Beautiful job.

[grantgallagher]

Nicely done, mate! That looks amazing.

[Steve B]

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. 🤦🏼🤣

[JCBBQ]

"K"

[Steve B]

Damn. I know that. WTF is wrong with me. 😁

[ecowper]

Yeah, he’s EriK and I’m EriC :-)

[barelfly]

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

Outstanding cook!

[JCBBQ]

Thank you 🙏

[JCBBQ]

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?

[JCBBQ]

grantgallagher so just put the duxelles straight on the inside of the puff pastry?

[barelfly]

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?

[texastweeter]

You need it to keep the puff from getting soggy.