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First attempt at beef Wellington

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  • Meatyorology
    Club Member
    • May 2017
    • 102
    • Burlington, Vermont

    First attempt at beef Wellington

    I seared the filet then cooked it sous vide before wrapping it. It was easier than I expected and cooking it sous vide is easy mode but the meat was not nearly as tender as I would have expected for $25/pound prime tenderloin.
    Attached Files
  • texastweeter
    Club Member
    • Jul 2017
    • 2932
    • Republic of Texas

    #2
    Olive tapenade or mushroom duxelle in between the puff pastry and the tenderloin?

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Never heard of olive tapenade with beef Wellington. You some kinda Italian/British blend in your bloodline? Did you go sneak off and get you AncestryDNA kit ??

    • texastweeter
      texastweeter commented
      Editing a comment
      Nope, had it twice with olives at restaurants, not a fan. Ancestry DNA says I'm VERY predominantly Scottish. My short squatty foul tempered stature agrees. Troutman
  • Meatyorology
    Club Member
    • May 2017
    • 102
    • Burlington, Vermont

    #3
    Yes there is a picture of the duxelle in there on top of the parma ham

    Comment


    • texastweeter
      texastweeter commented
      Editing a comment
      Good deal. I think it is way better with the duxelle than a tapenade. Well it looked fantastic. Do you have a pic of the loin out of the cryobag raw?
  • Woodson
    Former Member
    • Jun 2019
    • 80
    • Missouri

    #4
    I want to do this.

    Comment

    • mountainsmoker
      Banned Former Member
      • Jun 2019
      • 1815
      • Bryson City, NC

      #5
      I am a little surprised it turned out a little tough. What grade was the tenderloin. Tell us a little about your cook. You seared it, what was it's temp when you put it in the SV. What was the SV temp and how long. Once you wrap with the pastry, how long did you cook it and what was the temp of the tenderloin when you took it out.

      Comment


      • Meatyorology
        Meatyorology commented
        Editing a comment
        It was prime tenderloin, I seared it, gave it a little coat of mustard and let it cool down (maybe 15 minutes) before bagging it and cooking sous vide at 126 for 2 hours. The tenderloin was 124 in the center after cooking. Then I chilled it in the fridge before making the duxelle.
    • RonB
      Club Member
      • Apr 2016
      • 13506
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      #6
      That looks great.

      Comment

      • Bill P
        Founding Member
        • Jul 2014
        • 74
        • Wilmington, Delaware
        • Weber 22.5" Silver (since 2000)
          Large BGE with BBQ Guru thermostatic blower (since 2006)
          Hasty-Bake Legacy (July 2014)
          Also owned COS and Weber Smokey Mountain for short time in early 2000's.
          Thermapen instant thermometer.
          William & Sonoma meat probe.
          Taylor digital with remote display, meat probe but use for pit.

        #7
        Looks awesome. Bet it tasted as good as it looks. Nice going!

        Comment

        • barelfly
          Club Member
          • Dec 2017
          • 1430
          • New Mexico
          • Smokin-It 3D
            Weber Kettle with an SNS
            Masterbuilt kettle that I call the $30 wonder grill
            Bullet by Bull Grills gasser
            Anova WiFi sous vide machine
            Thermoworks Thermapen and Chef Alarm

          #8
          This is one of my favorite meals to make. You have a nice pastry dough there as well! Is it homemade pastry?

          Comment


          • Meatyorology
            Meatyorology commented
            Editing a comment
            It was a "European" store bought pastry, I had never heard of the brand.
        • Greygoose
          Club Member
          • May 2019
          • 720
          • South Shore,MA

          #9
          Nice work there

          Comment

          • fzxdoc
            Founding Member
            • Jul 2014
            • 5364
            • My toys:
              Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
              Pit Barrel Cooker (which rocks), named Pretty Baby
              Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
              Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
              Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners


              Adrenaline BBQ Company Gear:
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              Grill Grates: five 17.375 sections (retired to storage)
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              2 Grill Grate Griddles
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              Fireboard Gear:
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              Shun Classic Series:
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              Gokujo Boning and Fillet Knife
              3 1/2 inch Paring Knife

            #10
            What a beautiful look to that cook. I bet it tasted great, even if it wasn't fall-apart tender. You had some awesome flavors wrapped around that piece of meat.

            Kathryn

            Comment

            • HawkerXP
              Club Member
              • Jul 2016
              • 6312
              • Virginia
              • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
                Thermopops
                Dot and Chef Alarm with probes
                Slo n Sear
                Cold beer

              #11
              Looks great!

              Comment

              • jgreen
                Charter Member
                • Oct 2014
                • 2735
                • Winnipeg Manitoba Canada
                • Cookers:
                  Broil King XL
                  Broil King Smoke
                  Weber Kettle 26
                  Grilla Pellet smoker
                  Capital 40 natural gas
                  Napoleon Pro 22 kettle

                  Thermometer:
                  Maverick 733
                  Thermapen (ok..4 thermapens)
                  Thermo works DOT (or two)
                  Fireboard (probably my favourite)
                  Thermworks Smoke (or two)

                  Accessories:
                  SnS (original, plus and XL)
                  DnG pans, 6 or 7 of these
                  Vortex
                  Grillgrates
                  and, maybe some other toys as well

                #12
                Looks fantastic. That pastry is phenomenal. Maybe longer in the SV bath would be more tender? Not an expert on that but I think that is usually how it works.

                Comment

                • Troutman
                  Club Member
                  • Aug 2017
                  • 7771
                  • 1521

                  • OUTDOOR COOKERS

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                  #13
                  That was an excellent looking Wellington. Looks like you did everything correctly. I too am surprised that you thought the beef was tough. I normally don’t buy prime tenderloin because even the lesser grades are super tender. I’m wondering if it had something to do with the shocking of the meat after you cooked it.

                  Comment

                  • Meatyorology
                    Club Member
                    • May 2017
                    • 102
                    • Burlington, Vermont

                    #14
                    I may have been overly harsh in my initial assessment, the subsequent slices I have had as leftovers have been quite tender and tasty albeit without the having that fresh crispy pastry, but still very good. Will definitely give it another go before crowning it the new traditional Christmas eve dinner but it is now on the short list. Thanks all for the replies and feedback

                    Comment

                    • klflowers
                      Club Member
                      • Sep 2015
                      • 3658
                      • Tennessee

                      #15
                      Every time I think this site has given me the last something new, I am proved wrong. Beef Wellington. Duxcelle. Tapenade. Damn.

                      Comment

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                      2021 Meat-Up In Memphis Canceled

                      We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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