Beef Wellington with Sautéed Wild Mushrooms, Parsley and Red Wine Sauce
Beef Wellington with Sautéed Wild Mushrooms, Parsley and Red Wine Sauce
by Living-Airline9487
5 Comments
Philly_ExecChef
The duxelle there REALLY needs further reduction, so you can tighten the Wellington. Those mushrooms look lightly sautéed.
grabmebytheproton
Hey now, no sneaky saturation please. Agree about the duxelles… needs to be heavily cooked out. What’s the pastry? Is it puff? Kind of looks like a filo. Would love to see the bake on it
Stunning_Cat9282
Wellington is poorly executed. Sauce looks a bit too loose in my opinion. Hardly any color on your veg. I’d give it a 4/10
cheftt51dudu
What is wild about those mushrooms? They look like king oyster, beech, and oyster mushrooms. All available at the store.
Aslan-the-Patient
Ok for the first time bud, few really important things to focus on before you try to do things like making fresh pastry (will improve the dish if you can get it right but it’s a dish in and of itself that takes practice, one thing at a time).
1: the duxelle needs to be chopped finer and cooked down further, it’s vital to remove the water or you end up with soggy puff.
2a: That quenelle looks like cud out of a cow’s mouth. I’m guessing that is ‘parsley sauce’. There are a few ways to make this much better, first remove all the thick stems for stock trim, they are too fibrous and drastically reduce the final result. Blanch your parsley quickly in boiling water, shock in ice to keep it vibrant.
2b: You can also add some oven roasted garlic cloves to give it some oomf and a nice texture, otherwise just add salt and a pinch of lemon zest/juice and dribble oil in slowly till you have a nice smooth thick purée. Nutmeg and a tiny bit of marjoram or thyme can also be pretty tasty, if you need to cheat on your greens you can get away with a bit of spinach, it will change the flavour a hair but can be nice if you need a lot.
3: That sauce could do with thickening up a fair bit and for a cleaner looking plate pull it all in a bit, veg in a tighter ring. To give it some additional lustre add some red wine and reduce by half. There is a method of testing thickness by coating the back of the spoon and drawing through it, it should be syrupy and ooze back together slowly.
5 Comments
The duxelle there REALLY needs further reduction, so you can tighten the Wellington. Those mushrooms look lightly sautéed.
Hey now, no sneaky saturation please. Agree about the duxelles… needs to be heavily cooked out. What’s the pastry? Is it puff? Kind of looks like a filo. Would love to see the bake on it
Wellington is poorly executed.
Sauce looks a bit too loose in my opinion.
Hardly any color on your veg.
I’d give it a 4/10
What is wild about those mushrooms? They look like king oyster, beech, and oyster mushrooms. All available at the store.
Ok for the first time bud, few really important things to focus on before you try to do things like making fresh pastry (will improve the dish if you can get it right but it’s a dish in and of itself that takes practice, one thing at a time).
1: the duxelle needs to be chopped finer and cooked down further, it’s vital to remove the water or you end up with soggy puff.
2a: That quenelle looks like cud out of a cow’s mouth. I’m guessing that is ‘parsley sauce’. There are a few ways to make this much better, first remove all the thick stems for stock trim, they are too fibrous and drastically reduce the final result. Blanch your parsley quickly in boiling water, shock in ice to keep it vibrant.
2b: You can also add some oven roasted garlic cloves to give it some oomf and a nice texture, otherwise just add salt and a pinch of lemon zest/juice and dribble oil in slowly till you have a nice smooth thick purée. Nutmeg and a tiny bit of marjoram or thyme can also be pretty tasty, if you need to cheat on your greens you can get away with a bit of spinach, it will change the flavour a hair but can be nice if you need a lot.
3: That sauce could do with thickening up a fair bit and for a cleaner looking plate pull it all in a bit, veg in a tighter ring. To give it some additional lustre add some red wine and reduce by half. There is a method of testing thickness by coating the back of the spoon and drawing through it, it should be syrupy and ooze back together slowly.