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make a beef wellington
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make a beef wellington
Don't worry fam I'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
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'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
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
THIS is a magic secret I'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
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
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've saved the juices from the sous vide. That's gonna make a WONDERFUL sauce to go with the wellington
I've saved the juices from the sous vide. That's gonna make a WONDERFUL sauce to go with the wellington
"I BET THEY'RE 8BTERWZTED ABOUT YOUR MEAT IN THE FREEZER" - little brother
Fuck u bro
I do what I want
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
I also added in Asian inspired basalmic vinegar too
WAS IT ALL A MISTAKE?
We'll find out soon...
Poured in all those lovely sous vide juices, and a glassful of red wine along with the rosemary from the sous vide
I also added in Asian inspired basalmic vinegar tooWAS IT ALL A MISTAKE?
We'll find out soon...
Update: added some crushed garlic too
FUCK
I forgot to roast it
Ah well
Kitchen smells like
H
E
A
V
E
N
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
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
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
You ugly bastard of a child
I hope you taste better than you look
IT'S SO BEAUTIFUL
Edit: back in the oven for a few b/c I made the dough too thick at the ends and it's still raw
