The amount of steps involved in this is wild compared to any other steak recipe I’ve tried.

Meat – patted dry, salted, seared and covered in mustard

Douxelle – holy chopmoly

Parsley pancakes – the easy bit

Puff pastry – shop bought cheat mode

Oi vey I started at 4:30 and only was oven ready at 7:00

VERY happy with myself though, was delicious with a red wine gravy and broccoli.

Not sure what to do to make the pastry not look quite so raw when the meat is ready though.

by Fraser7288

17 Comments

  1. greeni113

    I’d do a bit less duxelle, there’s not mushroom for tge meat.

    Did you egg wash tge pastry?

  2. throwitallaway69000

    Food process or blender the mushroom. Looks pretty good. Gordon Ramsey recipe is a great one to follow. The red wine sauce is amazing.

  3. Mundane_Ad_3811

    good for a first time but i think you forgot to do an egg wash

  4. N-LI-10-ME

    Looks great. How’d it taste? That’s where the real feedback comes from,

  5. Actual_Asparagus_

    Salute to you, my first attempt didn’t go as well.

  6. 77Nomad77

    I generally prep the beef wrapped portion the night before. Then the puff pastry portion and right into the oven. Looks amazing!

  7. dentalexaminer

    Impressive! I’m not ready to try a Wellington yet. I’m too chicken!

  8. zazachard

    Shoudunt mushroom gilling be more blended? Like pasteish ? Other than that dough look lil pale, everything else look pretty spot on. Good job annoying dish

  9. typer84C2

    I just did my first too. To get that golden brown pastry I did an egg wash using 1 whole egg and 1 yolk mixed.

    To help with the cooking load you can prep the Wellington the day prior and wrap tightly and store in the fridge. I did that and cooking it on Thanksgiving Day was a breeze.

  10. Shoddy_Detail_976

    It’s terrible, truely an abomination. You’ll need to come over to my house to practice a lot more. Lets say every Monday and Thursday around 4pm, plates ready by 6:30pm? Sweet. See you then!

    🤣🤍🔥

  11. Open_Mortgage_4645

    The duxelles should be minced finer. If you look at the minced garlic that comes in a jar, that’s how the duxelles should be minced. Probably and twice as fine as this picture shows.