Made beef wellington this xmas eve. Maybe its my new butcher or cooking timing, but this was the best thing I've ever made. $35/lb beef tenderloin, never frozen. Prepared sans mushrooms.
by Ok-Expert-6393
12 Comments
DubsAnd49ers
That looks Michelin star worthy.
Illustrious-Art-7465
Did you skip the duxelles? Definitely great temperature
I74Michael
That looks delicious.
Kona1957
Looks really good. I can figure out the meat part, tell me more about the pastry crust.
polytriks
Looks nice but it’s not a Wellington without the duxelles
ClassroomNo4024
No duxelles?
Townie_Downer
How in the heck do you even make that lol
babiekittin
All the people here thinking duxelles makes a wellington when a corn dog is a wellington.
donnyguitar
Why no duxelles? Apart from a possible mushroom allergy, it really shouldn’t be skipped for Beef Wellington. Ideally some foie gras on top too or at least some duck liver or other pate if you can’t access foie gras readily (as is case for me…). The duxelle adds some time, maybe forty minutes or so but worth it.
Comment_Alternative
Meat meat without a shred of organ or mushrooms. Excellent work
macT4537
Looks nice but I have never been into beef Wellington. I’m a simple man. Just give me a rib roast so I can’t cut and freeze some steaks for later and make a prime rib with the rest.
AmanitaMuscaria
Sans mushrooms… what a shame. For me, that’s my favorite part of the entire prep process. But to each their own. The tenderloin looks great.
12 Comments
That looks Michelin star worthy.
Did you skip the duxelles? Definitely great temperature
That looks delicious.
Looks really good. I can figure out the meat part, tell me more about the pastry crust.
Looks nice but it’s not a Wellington without the duxelles
No duxelles?
How in the heck do you even make that lol
All the people here thinking duxelles makes a wellington when a corn dog is a wellington.
Why no duxelles? Apart from a possible mushroom allergy, it really shouldn’t be skipped for Beef Wellington. Ideally some foie gras on top too or at least some duck liver or other pate if you can’t access foie gras readily (as is case for me…). The duxelle adds some time, maybe forty minutes or so but worth it.
Meat meat without a shred of organ or mushrooms. Excellent work
Looks nice but I have never been into beef Wellington. I’m a simple man. Just give me a rib roast so I can’t cut and freeze some steaks for later and make a prime rib with the rest.
Sans mushrooms… what a shame. For me, that’s my favorite part of the entire prep process. But to each their own. The tenderloin looks great.