Discussion
We have one every Christmas (on the insistence of family)
First thing I'd say is buy your fillet from a local independent butcher rather than online.
Second is, I'm always disappointed with a Wellington - tried the chopped mushroom coating with pate and the plain version and the pastry always seems to come out a soggy mess no matter how we try all the various techniques espoused by the experts.
I'm always left thinking that I wish I'd just cut it into steaks and had those instead with a nice port jus, dauphinoise and a good bottle of red.
I think there's more 'theatre' about them than there is eating enjoyment - other will disagree but I would say IMO they are an over rated thing.
First thing I'd say is buy your fillet from a local independent butcher rather than online.
Second is, I'm always disappointed with a Wellington - tried the chopped mushroom coating with pate and the plain version and the pastry always seems to come out a soggy mess no matter how we try all the various techniques espoused by the experts.
I'm always left thinking that I wish I'd just cut it into steaks and had those instead with a nice port jus, dauphinoise and a good bottle of red.
I think there's more 'theatre' about them than there is eating enjoyment - other will disagree but I would say IMO they are an over rated thing.
I've used the Gordon Ramsey recipe before and it came out great.
I'll echo the post above - don't buy your fillet online - visit a butcher and buy it. You want centre cut, and in my opinion you want it as fat as possible so that you have a bigger margin for error in the cooking time.
However, I'll also echo the rest of the post above. I was planning a Wellington for Xmas eve, but I've changed my mind and now I'm just doing a roast centre cut fillet of beef. I prefer doing it this way to cutting it into steaks. Sear the outside in a very hot pan, then roast in a hot oven for 10 - 15 mins depending on how fat the fillet is. So much easier than Wellington, just as nice and fantastic cold.
I'll echo the post above - don't buy your fillet online - visit a butcher and buy it. You want centre cut, and in my opinion you want it as fat as possible so that you have a bigger margin for error in the cooking time.
However, I'll also echo the rest of the post above. I was planning a Wellington for Xmas eve, but I've changed my mind and now I'm just doing a roast centre cut fillet of beef. I prefer doing it this way to cutting it into steaks. Sear the outside in a very hot pan, then roast in a hot oven for 10 - 15 mins depending on how fat the fillet is. So much easier than Wellington, just as nice and fantastic cold.
Lotobear said:
We have one every Christmas (on the insistence of family)
First thing I'd say is buy your fillet from a local independent butcher rather than online.
Second is, I'm always disappointed with a Wellington - tried the chopped mushroom coating with pate and the plain version and the pastry always seems to come out a soggy mess no matter how we try all the various techniques espoused by the experts.
I'm always left thinking that I wish I'd just cut it into steaks and had those instead with a nice port jus, dauphinoise and a good bottle of red.
I think there's more 'theatre' about them than there is eating enjoyment - other will disagree but I would say IMO they are an over rated thing.
Hard to beat a good beef roast with all the trimmings! First thing I'd say is buy your fillet from a local independent butcher rather than online.
Second is, I'm always disappointed with a Wellington - tried the chopped mushroom coating with pate and the plain version and the pastry always seems to come out a soggy mess no matter how we try all the various techniques espoused by the experts.
I'm always left thinking that I wish I'd just cut it into steaks and had those instead with a nice port jus, dauphinoise and a good bottle of red.
I think there's more 'theatre' about them than there is eating enjoyment - other will disagree but I would say IMO they are an over rated thing.
A while ago we had a private chef in to cook for a dinner party and he water bathed the meat to cook it though before flashing in the pan and then the usual duxelle, panckaes and pastry - that worked really well.
I've followed this process before with very good results.
https://www.youtube.com/watch?v=e0OEmrHzJjk&t=...
I've followed this process before with very good results.
https://www.youtube.com/watch?v=e0OEmrHzJjk&t=...
soad said:
Lotobear said:
We have one every Christmas (on the insistence of family)
First thing I'd say is buy your fillet from a local independent butcher rather than online.
Second is, I'm always disappointed with a Wellington - tried the chopped mushroom coating with pate and the plain version and the pastry always seems to come out a soggy mess no matter how we try all the various techniques espoused by the experts.
I'm always left thinking that I wish I'd just cut it into steaks and had those instead with a nice port jus, dauphinoise and a good bottle of red.
I think there's more 'theatre' about them than there is eating enjoyment - other will disagree but I would say IMO they are an over rated thing.
Hard to beat a good beef roast with all the trimmings! First thing I'd say is buy your fillet from a local independent butcher rather than online.
Second is, I'm always disappointed with a Wellington - tried the chopped mushroom coating with pate and the plain version and the pastry always seems to come out a soggy mess no matter how we try all the various techniques espoused by the experts.
I'm always left thinking that I wish I'd just cut it into steaks and had those instead with a nice port jus, dauphinoise and a good bottle of red.
I think there's more 'theatre' about them than there is eating enjoyment - other will disagree but I would say IMO they are an over rated thing.
A proper rib of beef carved at the table would be my choice though, just as much theatre as a Wellington but added bonus of being tastier
Theres been a few thread in the past on Wellys
https://www.pistonheads.com/gassing/topic.asp?h=0&...
https://www.pistonheads.com/gassing/topic.asp?h=0&...
No need to over complicate it, most important things are to keep everything dry and chilled at every stage and let the uncooked welly rest in the fridge before cooking in a hot preheated oven on a preheated baking steel or even a pizza stone would help.
https://www.pistonheads.com/gassing/topic.asp?h=0&...
https://www.pistonheads.com/gassing/topic.asp?h=0&...
No need to over complicate it, most important things are to keep everything dry and chilled at every stage and let the uncooked welly rest in the fridge before cooking in a hot preheated oven on a preheated baking steel or even a pizza stone would help.
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