So yummy with a Chestnut Duxelle and prosciutto liner! I'll post a comment with a full write up if anyone is interested.
by Linden_Arden
7 Comments
Linden_Arden
I bought a full tenderloin of 8+lbs at my local costco and butchered it into a chateaubriand as well as a bunch of petit filet mignons I’ll save for a fancy night, and some small pieces I’ll grill up when we just hanging with some tortillas and such.
I made a Chestnut Duxelle based off a recipe I found in a previous reddit post here:
I smoked the chateaubriand at 225 over Oak and Hickory until it hit 123 IT in my Weber Summit Kamado (WSK), pulled it and set it aside and watched as it hit its max temp of 132, and went back down.
Took the diffuser out of the WSK, raked my coals, flipped the rapid vent thing open, waited a few minutes and had a 700+ degree grate temp and seared the chateaubriand on all sides.
The next day I tempered the chateaubriand and then assembled the beef wellington with prosciutto, the duxelle, and puff pastry, because this was already enough work lol, and preheated the WSK to 425. Cooked it for about 35 minutes until a 100 IT.
Everything individually tasted phenomenal but the mix of the crust, the duxelle, and the filets were just incredible.
Obviously I should have cooked my duxelle a little more, as there was still moisture in it, lesson learned there, the crust would have stuck better with less moisture I assume. My temp never wavered, I monitored with my fireboard (the fan is permanently mounted on my WSM) and I had a little crispier crust then I wanted (bit black center bottom) so if I do this again I’ll go longer on the duxelle and then bake at 400 instead.
My wife made some great sides and I wish I took a plated pic.
The smell, the taste, I can see why this makes the holiday centerpiece in many homes. Needless to say but my WSK kicked ass 🙂
As always, I’m just a hobbyist, I ain’t selling or recommending shiz but thanks for looking and happy cooking!
ajs2294
Nice work looks delicious!
HorsepowerAndFreedom
Great work!
Internal_Swimmer3815
love some wellington
Brodaciouss
I do two whole fillets every year for xmas and this looks impressive my man.
Longjumping_Test_760
Looks fantastic. Am just back from lunch, was completely full but looking at this am hungry again 😂
Naive-Ad-7406
That is majestic. That shows mastery of your craft. Take a bow sir 👌🏽🙌🏾
7 Comments
I bought a full tenderloin of 8+lbs at my local costco and butchered it into a chateaubriand as well as a bunch of petit filet mignons I’ll save for a fancy night, and some small pieces I’ll grill up when we just hanging with some tortillas and such.
I made a Chestnut Duxelle based off a recipe I found in a previous reddit post here:
[https://www.reddit.com/r/AskCulinary/comments/w73eym/mushroom_substitute_in_beef_wellington/](https://www.reddit.com/r/AskCulinary/comments/w73eym/mushroom_substitute_in_beef_wellington/)
Stuck it in the fridge.
I smoked the chateaubriand at 225 over Oak and Hickory until it hit 123 IT in my Weber Summit Kamado (WSK), pulled it and set it aside and watched as it hit its max temp of 132, and went back down.
Took the diffuser out of the WSK, raked my coals, flipped the rapid vent thing open, waited a few minutes and had a 700+ degree grate temp and seared the chateaubriand on all sides.
The next day I tempered the chateaubriand and then assembled the beef wellington with prosciutto, the duxelle, and puff pastry, because this was already enough work lol, and preheated the WSK to 425. Cooked it for about 35 minutes until a 100 IT.
Everything individually tasted phenomenal but the mix of the crust, the duxelle, and the filets were just incredible.
Obviously I should have cooked my duxelle a little more, as there was still moisture in it, lesson learned there, the crust would have stuck better with less moisture I assume. My temp never wavered, I monitored with my fireboard (the fan is permanently mounted on my WSM) and I had a little crispier crust then I wanted (bit black center bottom) so if I do this again I’ll go longer on the duxelle and then bake at 400 instead.
My wife made some great sides and I wish I took a plated pic.
The smell, the taste, I can see why this makes the holiday centerpiece in many homes. Needless to say but my WSK kicked ass 🙂
As always, I’m just a hobbyist, I ain’t selling or recommending shiz but thanks for looking and happy cooking!
Nice work looks delicious!
Great work!
love some wellington
I do two whole fillets every year for xmas and this looks impressive my man.
Looks fantastic. Am just back from lunch, was completely full but looking at this am hungry again 😂
That is majestic. That shows mastery of your craft. Take a bow sir 👌🏽🙌🏾