[homemade] I made a beef Wellington for the first time
[homemade] I made a beef Wellington for the first time
by claytonbeaufield
19 Comments
I_T_Gamer
What did you think? Looks like it came out great!
I’m curious because I’ve done this once as well. Mine wasn’t as dialed in as yours, but it was close. From my perspective it was good, but the next time I want it, someone else is making it.
I love to cook for my family, but this was just too much of an investment, both in time and money. Next time I’ll just pay $40 a plate for it, or I’ll just eat steak.
claytonbeaufield
And some pigs in a blanket with the leftover pastry dough
STOOPPPPPP you guys are killing me with this. it looks near perfect!
ideabath
Looks great!!! I made beef Wellington first time this year too. So tasty, really hard to describe.
Mystery-Ess
Nice.
Next time let it rest longer!
NaturalAd5751
That looks amazing bro😭
TrafficOnTheTwos
Smash
ViviSinnerAndInk
You did good!
Arctovigil
Really that is very good. And yeah it is not blood you know how there are different sized cells? Some of them weak often large ones I think burst in cooking temps.
awoo2
I’ve cooked lots of these maybe approaching 40 at this point. Yours looks really nice, the best way we found to rest them was to put them on a tilted cooling rack with a notch cut into the bottom end of the pastry to let any juices run out.
matt_read
Anyone would be lucky to have that for their dinner – the pastry and duxelles look especially good!
If you want any advice: there’s a bit of a grey band on your beef so you might wanna sear harder and faster to get that even cook. Also consider resting a little longer so the meat reabsorbs some of that liquid. Great work though!!!
agroundhere
Mine was a bit too wet, as yours appears to be, but very good and not as difficult as I expected.
MaesterVoodHaus
Looks yummy
AwkwardasHell33
If you wrap the beef in prosciutto it keeps the juices in
drugiye
That’s a really solid first attempt. The pastry has good color and the beef temp looks spot on nailing medium rare on your first Wellington is no joke. How was the bottom? That’s usually where first-timers struggle with sogginess.
North_Fortune_4851
“C’mere big boy! Perfectly cooked!” – Ramsay
budbailey74
Bit of a soggy bottom but well done 👍if you enjoyed those four hours cooking then all the better. That is literally the fun.
![[homemade] I made a beef Wellington for the first time](https://www.diningandcooking.com/wp-content/uploads/2025/12/73tg52iz8t4g1-scaled.jpeg "[homemade] I made a beef Wellington for the first time")
19 Comments
What did you think? Looks like it came out great!
I’m curious because I’ve done this once as well. Mine wasn’t as dialed in as yours, but it was close. From my perspective it was good, but the next time I want it, someone else is making it.
I love to cook for my family, but this was just too much of an investment, both in time and money. Next time I’ll just pay $40 a plate for it, or I’ll just eat steak.
And some pigs in a blanket with the leftover pastry dough
https://imgur.com/a/ihDLvG0
How long did you let it rest before cutting?
STOOPPPPPP you guys are killing me with this. it looks near perfect!
Looks great!!! I made beef Wellington first time this year too. So tasty, really hard to describe.
Nice.
Next time let it rest longer!
That looks amazing bro😭
Smash
You did good!
Really that is very good. And yeah it is not blood you know how there are different sized cells? Some of them weak often large ones I think burst in cooking temps.
I’ve cooked lots of these maybe approaching 40 at this point. Yours looks really nice, the best way we found to rest them was to put them on a tilted cooling rack with a notch cut into the bottom end of the pastry to let any juices run out.
Anyone would be lucky to have that for their dinner – the pastry and duxelles look especially good!
If you want any advice: there’s a bit of a grey band on your beef so you might wanna sear harder and faster to get that even cook. Also consider resting a little longer so the meat reabsorbs some of that liquid. Great work though!!!
Mine was a bit too wet, as yours appears to be, but very good and not as difficult as I expected.
Looks yummy
If you wrap the beef in prosciutto it keeps the juices in
That’s a really solid first attempt. The pastry has good color and the beef temp looks spot on nailing medium rare on your first Wellington is no joke. How was the bottom? That’s usually where first-timers struggle with sogginess.
“C’mere big boy! Perfectly cooked!” – Ramsay
Bit of a soggy bottom but well done 👍if you enjoyed those four hours cooking then all the better. That is literally the fun.
That looks amazing for a first time! GG!