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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-26-2011, 12:40 PM   #1
Moose
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Lightbulb Pr0nFest 2011: Meat & Potatoes In a Shell

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!
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Unread 09-26-2011, 12:45 PM   #2
Don Marco
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Holy cow that looks awesome !

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Unread 09-26-2011, 12:46 PM   #3
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Photobucket is having issues today but what I can see and what you posted yesterday looks great
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Unread 09-26-2011, 12:47 PM   #4
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Unread 09-26-2011, 12:47 PM   #5
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That does look awesome!
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Unread 09-26-2011, 12:54 PM   #6
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Somehow it figures the Missus would be a professional chef. Excellent cook! How much smoke did the beef absorb in 10 minutes? Was it discernable?
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Unread 09-26-2011, 01:22 PM   #7
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Outstanding!
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Unread 09-26-2011, 01:24 PM   #8
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That looks really good!

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Unread 09-26-2011, 01:29 PM   #9
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WOW that looks farking fantastic
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Unread 09-26-2011, 03:02 PM   #10
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Nice colour on that filet, would like to try that once!
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Unread 09-26-2011, 03:10 PM   #11
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Quote:
Originally Posted by deguerre View Post
Somehow it figures the Missus would be a professional chef. Excellent cook! How much smoke did the beef absorb in 10 minutes? Was it discernable?

Yes, I am most lucky The Missus has had such a fine culinary background.

Given that filet is pretty porous, it actually did absorb a discernible smoke flavor. Not a lot, but we could certainly taste it.
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Unread 09-26-2011, 03:23 PM   #12
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man oh man does that ever look so good....Great work!!
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Unread 09-26-2011, 03:30 PM   #13
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That meal looks awesome. Did they really sell that fillet as prime?
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Unread 09-26-2011, 03:35 PM   #14
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Those mushrooms are bigger than my head! (or maybe that's a close up shot.)

Great project. Thanks for sharing.
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Unread 09-26-2011, 04:05 PM   #15
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That is absolutely amazing. A great looking meal with perfectly cooked beef - fantastic work all around!
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