Chateaubriand at 50°C (122°F) via sous vide. Wellington then cooked from frozen using Chris Young‘s method.
Parsnip puree and green beans with garlic as sides. Port wine reduction on top.
by CeeKa
22 Comments
BostonBestEats
OMG, there’s something wrong with it!
I’m not sure what, but I’m sure someone will tell us.
LordOfFudge
You had me at parsnips.
goshdammitfromimgur
Looks fantastic
Consistent_Solitario
Recipe?
SOLUNAR
Amazing
StyrmanAllan
Sorry to disappoint you, not finding anything to complain about. Looks great!
jbstans
Oh hello! I’m planning on trying to make one this Christmas.
What’s Chris youngs method?
Alternative-Half-783
Only hate I have is I wasn’t invited.
justeatandbequiet
Picture perfect! Who would hate seeing this on their plate?
itlynstalyn
Someone knows how to cook puff pastry, a revelation.
maasd
ChatGPT doing some great photos these days /s. JK – looks amazing!
TheFlyingMunkey
That’s one of the best looking Wellingtons that I’ve ever seen!
I saw Chris Young’s method a while ago,.I subscribe to his excellent YouTube channel. It’s interesting, I’m keen to try it one day.
How was it?
FuzzyAppearance7636
Im not a hater per se but I’ve never seen a single beef Wellington that looked appetizing.
Yours is definitely among the prettier I’ve seen FWIW
Trubtheturtle
It looks so good there is no way it doesn’t taste worse than it looks.
Mister_Vandemar
That’s lovely
thecakeisali
I’m making my first Wellington for a dinner Wednesday, definitely trying this method. I was worried I wouldn’t have enough time to prep that day, but I have plenty of time tomorrow. Thanks friend, you just took my anxiety from crippling to the normal 50%!
kebmpb
You are this isn’t screenshots from a Publix commercial 🤔
stinkbugsinfest
Damn this just made me extremely hungry.
carguy82j
Who is hating wellingtons? This looks amazing
Khatib
Absolutely unpuffed puff pastry, as always.
Do a google image search for beef wellington, or even “Gordon Ramsay beef wellington” to make sure you’re filtering out the sous vide ones. You’ll see the puff pastry is puffed out very thick, vs the thin, upuffed result in OPs pic and most of the ones you’ll see in here for the coming Christmas season. I’m sure it still tasted good, but it could’ve been better, and simpler.
22 Comments
OMG, there’s something wrong with it!
I’m not sure what, but I’m sure someone will tell us.
You had me at parsnips.
Looks fantastic
Recipe?
Amazing
Sorry to disappoint you, not finding anything to complain about. Looks great!
Oh hello! I’m planning on trying to make one this Christmas.
What’s Chris youngs method?
Only hate I have is I wasn’t invited.
Picture perfect! Who would hate seeing this on their plate?
Someone knows how to cook puff pastry, a revelation.
ChatGPT doing some great photos these days /s. JK – looks amazing!
That’s one of the best looking Wellingtons that I’ve ever seen!
I saw Chris Young’s method a while ago,.I subscribe to his excellent YouTube channel. It’s interesting, I’m keen to try it one day.
How was it?
Im not a hater per se but I’ve never seen a single beef Wellington that looked appetizing.
Yours is definitely among the prettier I’ve seen FWIW
It looks so good there is no way it doesn’t taste worse than it looks.
That’s lovely
I’m making my first Wellington for a dinner Wednesday, definitely trying this method. I was worried I wouldn’t have enough time to prep that day, but I have plenty of time tomorrow. Thanks friend, you just took my anxiety from crippling to the normal 50%!
You are this isn’t screenshots from a Publix commercial 🤔
Damn this just made me extremely hungry.
Who is hating wellingtons? This looks amazing
Absolutely unpuffed puff pastry, as always.
Do a google image search for beef wellington, or even “Gordon Ramsay beef wellington” to make sure you’re filtering out the sous vide ones. You’ll see the puff pastry is puffed out very thick, vs the thin, upuffed result in OPs pic and most of the ones you’ll see in here for the coming Christmas season. I’m sure it still tasted good, but it could’ve been better, and simpler.
[Don’t sous vide your wellington.](https://www.reddit.com/r/sousvide/comments/100jb9d/beef_wellington_545c_for_3_hrs_apologies_kenji/j2r8woi/)
I’m in. I don’t know who isn’t, but I already don’t like them.
Why would you ever sous vide tenderloin?