First time making a beef wellington. Despite mixed feelings online, I opted to sous vide the beef (128F for 2hrs). Chilled before baking to prevent overcooking the meat. Baked at 475F on a preheated pizza stone to ensure the dough on the bottom cooked. Under estimated the amount of duxelles but otherwise very happy with the results. Sauce is Bordelaise.
by Alarming-Formal8971
8 Comments
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Inb4 puff pastry police
Looks phenomenal!
Where’d you get the mushrooms
That’s magnificent.
Is that a small roast or huge salt? Looks great.
Man it looks that nice on the bottom and then you plopped it into a sauce.
Looks very good though. Not sure why beef wellington gets a bad rap, it’s one of my favorite things.
Aww lawwd that looks good! From the look of the meat you know it’s tender, and on a puddle of brown heaven with mash mmmm mmm.