Rancher's Home NY strip (not even USDA graded, very low quality), mechanically tenderized with Jaccard, then sous vide at 133°F for 3 hours, chilled, seared, and covered in store-brand Dijon mustard.
Winn-Dixie brand black forest ham, button mushrooms, and yellow onions.
I did not roll anything in cling wrap; I just folded puff pastry around it. Baked at 400°F for 18 minutes.
Low-quality ingredients. Damn yummy.
Gordon Ramsay would give me a 1 out of 10. I believe Alton Brown would be nicer and give me a 6 out of 10 for effort. Also, I picture AB giving me a better score because he is my cooking hero, and I choose to picture him sparing my feelings.
by Vegeta-Gainesville
24 Comments
I need to clean my stove
Still would
You can’t judge a book by its cover.
Well Beefington
Smash
God damn you still have a winn Dixie? I thought they were gone. I haven’t see one in probably 20 years maybe even longer
Those are some nice looking empanadas.
Actually not too bad-looking considering what you had to work with. Glad to hear it tasted good.
This isn’t shitty at all. This looks amazing 8.9/10 I would eat this and serve it proudly. The cook on those steaks is perfect. Your duxelles looks a little chunky, but that’s not really a bad thing.
Would, needed more time for the puff pastry though, seems chewy on the bottom
It looks good, but the dough looks raw
Looks awesome to me 😳
Not USDA graded, so horse grade?
Looks good
If I made this I’d probably think I was a culinary genius, so great job!
Gordon can go beef his own Wellington for all I care.
I’d devour them
I like the individual size servings of Beef Wellington.
Looks good to me.
Looks a bit doughy but really good.
If you applied a little more technique, like a longer rest for the steak before wrapping, letting the dough proof just a bit on the pan before wrapping, and of course making a tighter wrap of the spread on the steak.
Ramsay would probably give you a fair score for attempting to budgetize high end cuisine.
AB wouldn’t spare your feelings, but again his judgements would be fair.
Both are good men and great chefs who want to see people explore, experiment, and improve.
Close enough is game for horseshoes , hand grenades and wellingtons
Beef wellingpound
This is a great idea, because I’ve been wanting to try making one for a long time. Issue is that my dad is a heathen, and will only eat steak/beef well cooked so I can’t cook a full sized one that he would eat. Doing them separately would alleviate this. Did you follow a specific recipe/method that you can share please?