Got messy when I sliced it. Maybe wet at the bottom? Any tips? It tasted amazing and I did everything as he wrote it out!
by Street_Number442
3 Comments
MaddabbaM
Looks great! I also made his wellington today. I put three layers of phylo. Lastly year I found 1 was not enough. You could try letting it rest longer as well, that might keep the juices in more. The only other thing I can think is that the mushrooms didn’t completely cook off their liquid when making the duxelle.
Dropsofjupiter1715
Gorgeous cut of beef, nice work!
ForTheEmps
Work days ahead. Get a great probe thermometer. Sous vide the beef. Juice is the enemy of crispness and most of the juice is released during your cook. Sous vide will release the juices during the initial Cook so your sear is better. I actually recommend a deep fry. Sounds crazy but oil holds temperature more evenly and a quick hot fry will set the outside of the beef quickly and evenly. Wrap. Freeze. Cook day of.
3 Comments
Looks great! I also made his wellington today. I put three layers of phylo. Lastly year I found 1 was not enough. You could try letting it rest longer as well, that might keep the juices in more. The only other thing I can think is that the mushrooms didn’t completely cook off their liquid when making the duxelle.
Gorgeous cut of beef, nice work!
Work days ahead. Get a great probe thermometer. Sous vide the beef. Juice is the enemy of crispness and most of the juice is released during your cook. Sous vide will release the juices during the initial Cook so your sear is better. I actually recommend a deep fry. Sounds crazy but oil holds temperature more evenly and a quick hot fry will set the outside of the beef quickly and evenly. Wrap. Freeze. Cook day of.