Im curious as to the sous vide and then cook. Ive done wellington a few times and generally found the time it takes the pastry to cook coincides almost perfectly with the time it take to get the tenderloin to med/rare
Announcement
Collapse
No announcement yet.
First attempt at beef Wellington
Collapse
X
-
- Likes 1
-
That might be true, on a $120 chunk of meat I did not want to risk overcooking it so Sous Vide was the easy answer. When the pastry was done and I probed the center the meat was in the mid 90 degree range. It warmed up a little from there but my guess is it would have been pretty rare if I had not "pre-cooked" it. If you have access to a Sous Vide I just see no reason not to do it that way and if you don't have access, you should
-
interesting. maybe ill try sous vide next time.
- 1 like
-
This is a fantastic dish. Younger brother made it once in a period of him using no salt. Let me tell you, salt it while cooking, everything, hitting it with salt afterwards is not the same. Salt used correctly makes a huge difference! To me, salt added while cooking enhances flavor, adding salt after cooking also helps flavor but you also taste salt if it is just sprinkled on! Not the same.
Comment
Announcement
Collapse
No announcement yet.
Comment