Beef Wellington & Twice Baked Potatoes:
One of the things I’ve never tried is Beef Wellington; I asked the missus if she wouldn’t mind giving it a whirl, and was more than happy to oblige. The Missus used to be a professional chef, so she just used her own special version of the dish that she developed over the years that she recalled from memory.
Along with the Beef Wellington, she also prepared her world famous twice baked potatoes, which we haven’t had in what seems like ages.
So to get started, we used a prime eye of filet that was fully trimmed:
Also, some portabello and button shrooms:
Then seasoned with Rub Company Santa Maria rub:
Then onto the oval for about 10 minutes of smoke:
After the smoke, I seared the filet on all sides over very hot heat:
Then, I grilled up the mushrooms:
When the mushrooms were done, I brought them inside so The Missus could saute the mushrooms, herbs, and shallots:
Then we wrapped the filet in the mushroom, shallot, and herb paste, with a final wrapping of prosciutto:
Then, The Missus prepped the taters:
A few hours later, we wrapped the meat in puff pastry. To help bind the pastry together at the ends, we brushed the ends of the pastry with egg yolks, while to help brown the pastry, we brushed the top with egg whites:
Then into the oven for about 40 mins, along with the Twice Baked taters.
Here’s how it looked when we pulled it out:
After letting it rest for about 15 mins, we sliced:
Finally, served sliced on a bed of green peppercorn sauce, accompanied by a twice baked potato. The meal was scrumptious, although VERY rich.
Thanks for checking out my meat & potatoes in a shell!
One of the things I’ve never tried is Beef Wellington; I asked the missus if she wouldn’t mind giving it a whirl, and was more than happy to oblige. The Missus used to be a professional chef, so she just used her own special version of the dish that she developed over the years that she recalled from memory.
Along with the Beef Wellington, she also prepared her world famous twice baked potatoes, which we haven’t had in what seems like ages.
So to get started, we used a prime eye of filet that was fully trimmed:
Also, some portabello and button shrooms:
Then seasoned with Rub Company Santa Maria rub:
Then onto the oval for about 10 minutes of smoke:
After the smoke, I seared the filet on all sides over very hot heat:
Then, I grilled up the mushrooms:
When the mushrooms were done, I brought them inside so The Missus could saute the mushrooms, herbs, and shallots:
Then we wrapped the filet in the mushroom, shallot, and herb paste, with a final wrapping of prosciutto:
Then, The Missus prepped the taters:
A few hours later, we wrapped the meat in puff pastry. To help bind the pastry together at the ends, we brushed the ends of the pastry with egg yolks, while to help brown the pastry, we brushed the top with egg whites:
Then into the oven for about 40 mins, along with the Twice Baked taters.
Here’s how it looked when we pulled it out:
After letting it rest for about 15 mins, we sliced:
Finally, served sliced on a bed of green peppercorn sauce, accompanied by a twice baked potato. The meal was scrumptious, although VERY rich.
Thanks for checking out my meat & potatoes in a shell!
