My tying ability is a laughing stock I am aware. Feel free to rip on me.
Other than that this was my first time making a beef Wellington.
Definitely more time consuming and labor intensive than just reverse searing some filets. But definitely worth it 👍
by Remarkable_Card7350
8 Comments
How was it???
looks awesome
Really nice. Are each a single or double serving? Why was the meat tied? Both pieces of beef look fresh. Nicely done.
Really nice. And, I’ve never used mustard.
Looks delicious! Since you made two I have a slightly serious, slightly stupid question: would they be referred to as “Beef Wellingtons” or “Beefs Wellington”?
Looks great, congrats
excluding bake, how long did it take you?
Did the string go inside the pastry or was it just for the seer? Looks great, btw.