Hey /ck/, you have any tips on making a good beef wellington? I'm gonna try my hand at it for the first time in a couple weeks, so is there anything I should know before getting into this?
This is the recipe right here. I tried it once and it came out awesome. Only bad thing is I went a little heavy on the duxelle
no, just very experienced. cooking beef squeezes out juices. these leak through duxelles and slices of ham. there's always at least a gum layer on the inside of the bottom part of the pastry. some people use herb crepes to add another layer to the barrier. you also wanna cook on a rack to get even heating. learning how to cook wellington and minimise the sogginess is mostly about getting familiar with your oven and wrapping as well as you can, but precooking the beef is by far the most effective way of doing it.
yo, dont forget to work with a cold dough, beef and duxelles when assembling that shit. roll up tight in cling and let set in the fridge for an hour or so before roasting on a rack. hot oven obviously
Don't overcomplicate it. I've made a few before, my family loves it when I do, and keeping it simple is always the answer. It's actually easy to make despite being daunting.
My sister and gf won't eat foie gras so I use a mushroom duxelle and mustard all over the beef after searing it. Using tenderloin leaves room for flavor anyways.
Most important thing is cooking the meat right, and making sure when you bake it there's parchment under it. Otherwise the bottom will get soggy.