Thread by @yaycapitalism, might fuck around and |

might fuck around and
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make a beef wellington

might fuck around and | https://abs.twimg.com/emoji/v2/... draggable=

| \ /____| |_____/ https://abs.twimg.com/emoji/v2/... draggable="false" alt="✊" title="Raised fist" aria-label="Emoji: Raised fist">__/\_https://abs.twimg.com/emoji/v2/... draggable="false" alt="✊" title="Raised fist" aria-label="Emoji: Raised fist">make a beef wellington" title="might fuck around and | https://abs.twimg.com/emoji/v2/... draggable="false" alt="👀" title="Eyes" aria-label="Emoji: Eyes"> | \ /____| |_____/ https://abs.twimg.com/emoji/v2/... draggable="false" alt="✊" title="Raised fist" aria-label="Emoji: Raised fist">__/\_https://abs.twimg.com/emoji/v2/... draggable="false" alt="✊" title="Raised fist" aria-label="Emoji: Raised fist">make a beef wellington" class="img-responsive" style="max-width:100%;"/>

Don& #39;t worry fam I& #39;ve already made all the appropriate and inappropriate dick jokes

Update: TRIMMED AND READY

This is called the cannon

The rest will be cut into steaks or medallions

@NickLowary the one recipe that will take the fillet from upper-middle class straight to royalty

Tied with butcher& #39;s twine, seasoned and ready for some sous vide action!

Prepping the mushroom duxell as I wait

Approx 1 lb mushrooms, and 4 shallots should work for this recipe - bc my little brother is helping me, and he hates mushrooms

So part of the wellington will be duxell-less

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Prepping the mushroom duxell as I waitApprox 1 lb mushrooms, and 4 shallots should work for this recipe - bc my little brother is helping me, and he hates mushroomsSo part of the wellington will be duxell-less https://abs.twimg.com/emoji/v2/... draggable=

https://abs.twimg.com/emoji/v2/... draggable="false" alt="😬" title="Grimacing face" aria-label="Emoji: Grimacing face">https://abs.twimg.com/emoji/v2/... draggable="false" alt="😬" title="Grimacing face" aria-label="Emoji: Grimacing face">" title="Prepping the mushroom duxell as I waitApprox 1 lb mushrooms, and 4 shallots should work for this recipe - bc my little brother is helping me, and he hates mushroomsSo part of the wellington will be duxell-less https://abs.twimg.com/emoji/v2/... draggable="false" alt="😬" title="Grimacing face" aria-label="Emoji: Grimacing face">https://abs.twimg.com/emoji/v2/... draggable="false" alt="😬" title="Grimacing face" aria-label="Emoji: Grimacing face">https://abs.twimg.com/emoji/v2/... draggable="false" alt="😬" title="Grimacing face" aria-label="Emoji: Grimacing face">" class="img-responsive" style="max-width:100%;"/>

THIS is a magic secret I& #39;ve discovered

This is dry-aged fat

Dry aging adds a wonderful nutty/mushroom-y flavor to beef

And a lot of that flavor gets captured in the fat

Strip steak fat cap rendered = dry aged tallow GREAT for seating steaks...

or sautéing mushroom & shallot

Ooooooooooo
Wooooahhhhh
My duxell-a

M-m-m-myyyy
Ay
Ay
AY
AY
WOOO

M-m-my duxell-a!

Now off to the fridge with you!

Uncovered, so it continues to dry out and lose moisture

Four hours later...

LET THE SEARING COMMENSE

I& #39;ve saved the juices from the sous vide. That& #39;s gonna make a WONDERFUL sauce to go with the wellington

"I BET THEY& #39;RE 8BTERWZTED ABOUT YOUR MEAT IN THE FREEZER" - little brother

Fuck u bro

I do what I want

Wow, spelling, how does it work

While the steak rests, time for the sauce

Poured in all those lovely sous vide juices, and a glassful of red wine along with the rosemary from the sous vide

https://abs.twimg.com/emoji/v2/... draggable="false" alt="😬" title="Grimacing face" aria-label="Emoji: Grimacing face">

https://abs.twimg.com/emoji/v2/... draggable="false" alt="😬" title="Grimacing face" aria-label="Emoji: Grimacing face"> I also added in Asian inspired basalmic vinegar too

WAS IT ALL A MISTAKE?

We& #39;ll find out soon...

While the steak rests, time for the saucePoured in all those lovely sous vide juices, and a glassful of red wine along with the rosemary from the sous videhttps://abs.twimg.com/emoji/v2/... draggable=

https://abs.twimg.com/emoji/v2/... draggable="false" alt="😬" title="Grimacing face" aria-label="Emoji: Grimacing face"> I also added in Asian inspired basalmic vinegar tooWAS IT ALL A MISTAKE?We& #39;ll find out soon..." title="While the steak rests, time for the saucePoured in all those lovely sous vide juices, and a glassful of red wine along with the rosemary from the sous videhttps://abs.twimg.com/emoji/v2/... draggable="false" alt="😬" title="Grimacing face" aria-label="Emoji: Grimacing face">https://abs.twimg.com/emoji/v2/... draggable="false" alt="😬" title="Grimacing face" aria-label="Emoji: Grimacing face"> I also added in Asian inspired basalmic vinegar tooWAS IT ALL A MISTAKE?We& #39;ll find out soon..." class="img-responsive" style="max-width:100%;"/>

Update: added some crushed garlic too

FUCK

I forgot to roast it

Ah well

Kitchen smells like

H
E
A
V
E
N

PS @Not_Naked_Now thanks for the tip about the wooden spatula

MY GOD

How did I not remember how nice they clean up the pan bottom

Whole grain Dijon mustard

READY FOR LAYERING

Duxell to one side in honor of my little brother who *hates* mushrooms

Ready for the oven

You ugly bastard of a child

I hope you taste better than you look

IT& #39;S SO BEAUTIFUL

Edit: back in the oven for a few b/c I made the dough too thick at the ends and it& #39;s still raw

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