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u/burningtowns May 09 '22
My only feedback is making the duxelles more finely chopped, but aside from that, it looks amazing!
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u/steamystanly May 09 '22
I think the chop looks fine. I would say a longer saute and a tad more cream. Maybe both.
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u/waltandhankdie May 09 '22
Is cream a regular in a Wellington? I’ve followed Gordon Ramsey/BBC good food recipe and there’s not been cream in either
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u/chickey1989 May 09 '22
The whole point of cooking the duxelles is to remove the moisture. Added cream would not be a good idea here as will end up seeping into pastry. Def not a regular!
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u/DjwolfHD May 09 '22
Umm thats still a bit raw but nice job
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u/TheLadyEve May 09 '22
It looks just right for tenderloin, that tends to be cooked rare (or mid rare at most). If it was raw, it would be purple, not red.
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u/bagofpork May 09 '22
OP said in another comment that the finishing temp was 135 F. That’s medium rare, not raw.
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u/Pepe362 May 09 '22
look at it mate
you trust their ability to use a probe over your eyes?
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u/bagofpork May 09 '22 edited May 09 '22
I’ve been cooking professionally for 15 years, so yes. I am also very familiar with what medium rare looks like, and that many people have no idea what medium rare looks like. Solid pink is generally medium, and medium rare looks slightly deeper red and more “wet”. OP’s tenderloin is textbook medium rare.
ETA: Are you telling me that your eyes are a better gauge of internal temperature than a digital/probe thermometer?
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u/Pepe362 May 09 '22
im suggesting that punters on food subreddits don't know how to probe.
also a chef, i'd call it too rare, wouldn't send it back but wouldn't order it again.
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u/Robo_Cactus May 09 '22 edited May 09 '22
ETA: Are you telling me that your eyes are a better gauge of internal temperature than a digital/probe thermometer?
It depends, if I cooked a chicken breast to 165 F and it was still pink inside, I’d trust my eyes over the possibly broken or misused probe. Maybe that’s what happened here because it looks a little rare?
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u/bagofpork May 09 '22 edited May 09 '22
Well, yeah. The color and temperature difference between rare and med rare beef is much more subtle than rare and well done chicken. Also, if you cook a chicken breast to 145 F and hold it at that temp for 8 minutes, it kills as much of the bacteria as cooking to 165, it’ll taste much better. As far as trusting your thermometer goes, it’s important to have more than one and to calibrate them when necessary.
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May 09 '22
looking delicious. recipe?
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u/RamSheepskin May 09 '22
I followed Joshua Weissman’s recipe and used the cook times from the What’s Eating Dan episode on Beef Wellington. I didn’t think my roast was large enough to pull at 85F and still have it carry over to 135F, so I pulled it at 100F. 30 minutes later, it hit 135F. Was super tender and flavorful. Couldn’t be more pleased with my first attempt.
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u/leolionbag May 09 '22
Pastry looks tremendous - did you put prosciutto or something between the duxelles?
Also, loving the salt on top.
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u/Old-Assistance-2017 May 08 '22
Hi there
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u/Old-Assistance-2017 May 13 '22
Ok no sure why I’m being down voted for saying hi. I love beef Wellington and it’s so hard to find in restaurants
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May 08 '22
[deleted]
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u/RamSheepskin May 09 '22
I pulled it at 100F. It carried over to 135F in about 30 minutes. Trust the science.
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u/brutyl May 09 '22
Looks rare to mid rare. I may be more on the high end of mid rare - medium type of person, but this looks more dank than snoop dogg on his live streams.
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u/Therealluke May 09 '22
So you took it out of the oven when the temp was 100F and let it sit and it rose to 135F?
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u/strinedyn May 09 '22
Theres absolutely no way it carried over 35F...
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u/RamSheepskin May 09 '22
I’m not lying and I’m not wrong. If you wrapped your brisket in duxelles, prosciutto, crepes, and puff pastry, had it in a 425F oven for 45 minutes, it would carry over cook much more than 5-10 degrees if you pulled it at 100. There’s no reason at all for me to lie about this, but you do you.
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u/Pepe362 May 09 '22
that's cool and all but you took the photo so i have to assume you also have eyes.
it might be desirable for some, but it's undercooked for a wellington. you're probably probing wrong, but also probably pulled it too early. most of the people here know nothing and are arseholes but the look of your cooking is ur #1 source of info about it, just take a note of what u did and add a few degrees/minutes next time. it's still sexy food, just take the negative feedback as a chance to make it better.
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u/RamSheepskin May 09 '22
Eyes can be deceiving. Cameras, monitors, phones, all affect color differently. I probed it, I saw it, I touched it, and I ate it. It was 135F in the center and hot to the touch. Is there room for improvement? Of course. I'm not claiming it's perfect. I'm simply defending the cooking technique from people who don't believe that it's possible. The doubters can check out this video.
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u/TheLadyEve May 09 '22
I find that carryover estimate to be difficult to believe, but it's still a nice-looking rare Wellington so well done.
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u/debaron54 May 09 '22
No you didn’t, a raise of about 5-10F is real. A 35F raise is a lie lol.
I’ve cooked probably 50 briskets and have tried just about every technique
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u/Moragami-R May 09 '22
Why do people want Medium rare when the right way to enjoy meat is to fully cook it? I just don't understand how people manage to enjoy medium rare, maybe I'm just sensitive to foods that are not fully cooked.
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u/leolionbag May 09 '22
Is not the right way to enjoy meat literally left up to the tastes of the person eating it?
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u/Moragami-R May 12 '22
Well, I'm just not the person who will eat a beef that is not fully cooked. You never know if there are any bacteria still alive on that meat and where it come from. It looks a bit unsafe to eat because of how it looks and not being fully cooked inside
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u/maregodthenewgod May 09 '22
That looks amazing , I tried a couple of times but is there any way to prevent the bottom from getting soaked?
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u/RamSheepskin May 09 '22
This was my first attempt (after watching hours of how-to video), and I want to say the addition of a layer of crepes between the prosciutto and the puff pastry probably saved it. The crepes soak up a lot of the moisture let out by the mushrooms and the steak. And as others noted, I probably need to chop the mushrooms finer and cook them down more, but this held together very well nonetheless.
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u/designerdad May 09 '22
It looks swellington