Did someone call Wellington

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tropics

Epic Pitmaster
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Jun 25, 2014
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Attleboro,Ma
Pulled a small Beef Tenderloin out of the freezer,defrosted it for Friday nights dinner.

Browned in the CI pan,then browned some diced Onions and Mushrooms.

Wrapped in Puff Pastry after every thing was cooled 


Folded the pastry over from corner to corner


Brushed with egg wash as I folded 

All ready for the oven


Probe was set for 135* IT 


It was  climbing faster then I wanted 


Stopped at 147* IT I didn't even want to slice it 

But SWMBO was hungry 



Was not as bad as I thought next time I will stop it at 128* IT

Plated with mashed tatters Mushroom Onion gravy & Carrots


Sat. we had enough for another dinner

Heres what my plate looked like


Last shot of Wellington


As always Thanks for watching

Richie
 
Very nice meal there Richie, 
Looks-Great.gif
points.gif
 
 
Holy cow!

That looks fantastic, Richie!

Great job on making the carousel!

Point!

Al
Al Thanks it is nice seeing it ride around Thanks for the points I appreciate it

Richie
 
We were just talking about that yesterday in a pot pie thread. Very cool.. beef Wellington [emoji]128526[/emoji]
Points :points1:
Tropics pulled the Wellington Trigger. Lol nice
 
Last edited:
We were just talking about that yesterday in a pot pie thread. Very cool.. beef Wellington [emoji]128526[/emoji]
Points
points1.png

Tropics pulled the Wellington Trigger. Lol nice
I made mine on Friday I seen the post,but I didn't take a pic of my plate so I waited to take the pic last night.Thanks for the points I appreciate it

Richie
 
Wow Richie!! I've only had Beef Wellington a couple of times--when I felt rich and went out for dinner.

Yours looks fantastic. The meat finish was perfect for Miss Linda and me--wouldn't have wanted it any rarer.

Might have to take out a 2nd mortgage and buy some beef tenderloin to try this. [emoji]129300[/emoji]

POINT

This certainly deserved to ride the carousel.

Gary
 
I made mine on Friday I seen the post,but I didn't take a pic of my plate so I waited to take the pic last night.Thanks for the points I appreciate it
Richie
we used to sear the fillet and chill it. Then assemble the Wellington in the afternoon..then stick it back in the fridge with the puff pastry.. then bake it off later in the evening..
 
Wow Richie!! I've only had Beef Wellington a couple of times--when I felt rich and went out for dinner.

Yours looks fantastic. The meat finish was perfect for Miss Linda and me--wouldn't have wanted it any rarer.

Might have to take out a 2nd mortgage and buy some beef tenderloin to try this. [emoji]129300[/emoji]

POINT

This certainly deserved to ride the carousel.

Gary
Gary Thank You I was satisfied with the finish considering the last one I had was at a wedding,it was grey color inside YUCK.Thanks for the kind words and the points I appreciate it.

Richie
 
Richie, that Wellington mighty tasty going round and round up there.
Point for the Carousel!
points1.png


I've never done a Beef Wellington and now am inspired.
Chile for me to inspire you I'm  Flattered I am sure you will be doing one soon Thanks for the points I appreciate it

Richie 
 
 
I made mine on Friday I seen the post,but I didn't take a pic of my plate so I waited to take the pic last night.Thanks for the points I appreciate it
Richie
we used to sear the fillet and chill it. Then assemble the Wellington in the afternoon..then stick it back in the fridge with the puff pastry.. then bake it off later in the evening..
Rings I did refridge for a few hours till COOLED 

Richie
 
 
Looks like a great idea!  Points!

points.gif
Eddie this is hard to not like,got so use to cooking low temp didn't give carry over as much thought as I should have.Thanks for the points I appreciate it

Richie
 
Nice color and presentation for sure! Point worthy of course!

Mushrooms are a staple around my house. That's a nicely marbled tenderloin too!
 
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