So, did one wellington, last night. I think, from here on, we'll be doing individual wellingtons as making the loaf style uses much more meat than we will eat in a meal. that's cool! that means more pastry & mushrooms, too! The Morning After a Wellington means I get to eat the heels for breakfast. the lovely crispy puff pastry, stuffed with Prosciutto & duxelles, popped back in the oven to heat and crisp for breakfast. YUM!
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Looks gorgeous!!! I love it. I ve never made Wellington. Looks difficult to do. -
Looking deeelish! I'm too lazy to make that one. I'll take a steak, and a crescent roll. Dang, that looks good.Comment
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Wow. I have never seen/heard such a thing! Looks freaking awesome Karon Adams ! Please tell me where I can get complete instructions (looks way beyond a recipe!)~!Comment
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That's a beautiful Wellington! Well done!Comment
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Nice work, beef Wellington is just plain great.Comment
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Very pretty wellington. Decoration is gorgeous. Question though... imprinting versus actually venting... does that change the cook characteristic?
Also, comment: Individual wellingtons sound like a great idea, but given the browning/puffing time on the pastry, do you worry about overcooking a smaller piece of meat?Comment
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the meat is well chilled and well insulated under the pastry, ham & duxelles. it doesn't need a vent. the design is only in the egg wash, soesn't pierce the pastry. -
The design on my Wellington is my riff on Hestia. I call myself Hestia's Handmaiden and Consort of the Flame, so...... -
also, I have moved beyond the "I can't do it" stage of kitchen intimidation. if Gordon Ramsay can do it, so can I. it may take more than one go, but I CAN do it and I WILL.
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I am lost for words! Beautiful job!Comment
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fantastic
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Delicious lookin', Karon Adams !!! Love how ya' made th' dough have crop circles!!!!
Super-Cool, Tribal-lookin'!
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When will someone perfect 'Smell O Vision'...better still, 'Taste O Vision'? Looks awesome, must try...Comment
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Instructions for Wellington (this is another one of those recipes that seems intimidating but really isn't.)
wipe clean 1 pound of baby bello mushrooms. pop them in the food processor. add almonds, chestnuts walnuts, if you like. run the processor until the mushrooms become nearly a paste. turn them out into a dry skillet, add 1/4 cup sweet red win. turn the pan to high until you begin to see bubbles coming up, turn down the heat to a simmer and keep simering until the duxelles look nicely dry but not to the point of chalky dry.
remove any silverskin from your meat. bring a skillet to screaming hot and using a small amount of oil, sear the meat on all sides until nicely browned. brush immediately with nice strong mustard and allow to cool with the mustard coating.
unroll some plastic wrap on your counter. lay out your prosciutto (or crepes) on the plastic to make a solid layer with no openings. spread on the duxelles to make a complete layer. lay the meat on the mushrooms & ham, use the plastic wrap to help rolled the ham & mushroom around the meat.
Roll the whole thing VERY tight, pulling on the plastic to make an even, tight package. twist the ends of the plastic tightly. make the package as tight as possible. this helps to shape the finished product.
chill in the fridge for at least one hour.
lay out another layer of plastic, put down puff pastry, pressing together extra if needed to crate a layer large enough to wrap the entire package. unwrap the chilled meat, lay it on the pastry and wrap the pastry around it. trim the pastry to just barely overlap at seams just enough to seal. once again, wrap plastic tightly around the pastry wrapped package, as tight as possible to even things out. put it back in the fridge for an hour.
heat oven to 475.
bring out the meat and unwrap. brush with egg yolks. use knife, fork or skewers to mark through the egg yolk on the pastry without piercing pastry. sprinkle with sea salt. this helps the outer layers of the pstry to be beautifully dry and crispy!
place onto the center of a baking sheet and into the center of the oven. I cheat, I use my BBQ meat thermometer inserted from the end of the rolled package to monitor meat temp.
as soon as yo put the package in the oven, turn the temp down to 425 for 10 minute. then turn temp down to 375 and keep baking until the meat reaches 128 degrees.
remove from oven, take pictures for 5 minutes, cut to serve and enjoy!!
it looks complex because it is a lot of steps, but the steps are almost all simple layering.
if you are a little nervous but want to serve this for a party, put it all together the day before and stop after wrapping the pastry, and leave it in the fridge after that step overnight. that will only help the meat to set in place better. Pull it out about an hour before dinner, brush & bake.Comment
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Looks greatComment
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Wow, this looks fantastic Karon Adams ! I will have to remember this recipe for when the anniversary rolls around.Comment
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come home, give her something relaxing to do (bath, book, whatever, with a glass of wine. put the potatoes in the skillet, green veg on the steamer and Wellington in the oven . once you finish the souffles can go right from the freezer to the oven to the table. would make a marvelous Anniversary -
I hope it happens for you. don't take time out for pictures, you focus on the moments
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Thanks for sharing Karon!!!!Comment
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