Dining and Cooking
Decided to try making Beef Wellington thinking we’d be serving 25 people and it ended up being nearly 60.
In Kitchen Confidential

Decided to try making Beef Wellington thinking we’d be serving 25 people and it ended up being nearly 60.


Been seeing a few of these posts with Christmas and New Years, wanted to share my attempt from last night. A week ago we had 15 people signed up for this dinner and we’re trying to build the business so we decided to offer a discounted price.

I was hoping to decorate them, but I was doing a six course dinner essentially solo (off season and my sous is out town, had some amazing help in the form of a dishy who helped plate and a prep cook for about 6 hours) – still very pleased with how it turned out.

Pretty by the book on execution – used the Serious Eats suggestion and subbed in phyllo for the crepe. Made the pastry and duxelle the day before. Duxelle is button, crimini, portobello, shallots, butter, cream, and a half pound of dried porcini rehydrated in Hennessy; once cooled I grated a small foie torchon in for good measure. Served it with a red wine gastrique.

Threw in a couple other pics from dinner for good measure: other dinner options were chicken saltimbocca and maple soy glazed sablefish; lightly fermented carrot with blood orange, Campari, gochujang; tempura-fried ricotta-stuffed eggplant roll up with pickled radish and a (broken, I was cursing myself) charred eggplant emulsion; potato and manchego soup with fennel jam and fronds.

by HeardTheLongWord

21 Comments

  1. AlarmingPrinciple612

    I appreciate how baked through your pastry is 👍

  2. swim_to_survive

    Good job chef.

    Did Wellington for Xmas as well. Never ever again. Smoked prime rib or a smoked brisket is arguably a better use of my time.

    Edit. Also did serious eats as well.

    The porcini in Hennessy is brilliant. I added. Few truffles to my duxelles. Oh and goose pate.

    Edit: imgBB rotated them by default for some reason. And idk why I didn’t have a cut view. Too tired I guess. 3 day prep. 1 day dry rub. 1 day mustard and horseradish slather rub. Day 3 in the morning put the duxelle and phyllo and thin sliced pork wraps together. Half way in the day did the puff wraps and then let it go back in the fridge until 1 hour before plating. Each was a 2” ish thick cut of tenderloin prepped like an individual wellington. Christ it was so much work.

    Pics—

    [1](https://ibb.co/zxBbyXy)

    [2](https://ibb.co/4JwgN9K)

    [3](https://ibb.co/Nrvyj7D)

    [4](https://ibb.co/27Ztm63)

    Edit 2:

    My left over horseradish cream, was about almost 2 cups worth, I incorporated into horseradish cheddar biscuits for scramble eggs the next day. Jesus mother of god I should put that on a brunch menu.

  3. RyanBordello

    Are those carrot trios turned and steamed? If so, I give anyone props on doing that outside Culinary school.

    How big are the fillets? They look rather large but could be the perspective.

    A couple small criticisms I have would be to brighten up the wellington dish with something. Be that chive, or even an emulsified oil dripped into the sauce. And those dill garnishes on the soup could be smaller.

    Other then that, I hope it was successful and gets you more business. I’d be stoked as a patron for that menu and hopefully the help you got from dishy and prep makes them step up and get more involved.

  4. MartinVan_Nostrand

    Crazy great crust on all those babies as well as really good plating! Looks so good I’m very jealous

  5. Loud-Item-1243

    One of the best I’ve seen in 20 years in the business well done chef, much respect 🫡

  10. smurphy8536

    Button, crimini and portobello are just different names for the same mushroom so you don’t need all three lol

  11. Ron_Textall

    Chef, you did an incredible job. Kudos to you and that fucking gem of a dishy. I hope you guys unbuttoned and had a great sit together after service.

  12. TruuCz

    What is the mash/puree served with that wellington. I thought it was cauliflower puree at first but that texture seems a bit off putting to me whatever it is 😅

  13. Valencian_Chowder

    Is that carrot and grapefruit ? Blood Orange??

  15. CryptoCatto86

    I’m doing wellies on Friday for our past captains 👌🏻

  16. nicwolff84

    Can you share the recipe for the soup? I’d love to make it at home with my foodie 10yo. He wants to go to cia when he grows up.

  17. meh_69420

    Damn I hate Wellington and now I want one of those. Good work chef.

  19. iBird

    that meat is GLISTENING my dude, looks incredible, good job

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