Is something missing? Deconstruct-ed beef wellington.
Is something missing? Deconstruct-ed beef wellington.
by Pale-Raspberry3912
10 Comments
beoopbapbeoooooop
looks great to me , any chance of a component list ?
slitelystoopib
I’m assuming the brownish sauce is the duxelles? I’d add whole mushrooms but be careful to not over crowd
Eastern_Bit_9279
Looks great,
not sure how its a deconstructed Wellington,
pretty sure everyone was happy when the reconstructed phase died a hard death 10 years ago.
Just call it what is is
Personally I think it’s missing a Lil bit of red wine sc
qawsedrf12
a little finishing salt on the meat
vinfox
I don’t see pate? And is that some sort of pastry under the onion or is that missing as well?
Regardless, I don’t really like the idea of “deconstructed” beef wellington, because the construction is the entire thing that makes beef wellington impressive or attractive. It’s a more-than-the-sum-of-it’s-parts dish, so breaking it down to it’s components does it no favors. I suppose this looks reasonably nice, and the meat appears well-cooked, but I really don’t see the point in trying to recall beef wellington with it.
Sir_twitch
It looks like you started without knowing what’s in Beef Wellington.
That’s a lot of onion.
Is that puff pastry or just an anemic, half-cooked dough?
Your “duxelle” looks like, well, ya know.
Aside from tacky, what are the microgreens? I hope spinach, but they don’t really look like it.
Otherwise, you’ve nailed early 2000’s deconstructed plating.
TomatilloAccurate475
That’s just dumb.
ionised
Not 100% on the deconstruction, but…
I really like this, but I’d add some un-blitzed mushrooms and a lick of proper English mustard (unless that isn’t the flavour you’re going for). Maybe tighten the pastry up, too.
sk3pt1c
Loving the little drops of dog diarrhea 😅
Wop-Wop
Not sure about the idea, but you are missing an important ingredient: the parma ham!
10 Comments
looks great to me , any chance of a component list ?
I’m assuming the brownish sauce is the duxelles? I’d add whole mushrooms but be careful to not over crowd
Looks great,
not sure how its a deconstructed Wellington,
pretty sure everyone was happy when the reconstructed phase died a hard death 10 years ago.
Just call it what is is
Personally I think it’s missing a Lil bit of red wine sc
a little finishing salt on the meat
I don’t see pate? And is that some sort of pastry under the onion or is that missing as well?
Regardless, I don’t really like the idea of “deconstructed” beef wellington, because the construction is the entire thing that makes beef wellington impressive or attractive. It’s a more-than-the-sum-of-it’s-parts dish, so breaking it down to it’s components does it no favors. I suppose this looks reasonably nice, and the meat appears well-cooked, but I really don’t see the point in trying to recall beef wellington with it.
It looks like you started without knowing what’s in Beef Wellington.
That’s a lot of onion.
Is that puff pastry or just an anemic, half-cooked dough?
Your “duxelle” looks like, well, ya know.
Aside from tacky, what are the microgreens? I hope spinach, but they don’t really look like it.
Otherwise, you’ve nailed early 2000’s deconstructed plating.
That’s just dumb.
Not 100% on the deconstruction, but…
I really like this, but I’d add some un-blitzed mushrooms and a lick of proper English mustard (unless that isn’t the flavour you’re going for). Maybe tighten the pastry up, too.
Loving the little drops of dog diarrhea 😅
Not sure about the idea, but you are missing an important ingredient: the parma ham!