cmcadams
Quintessential Chatty Farker
- Joined
- Feb 15, 2006
- Location
- Waynesville, Ohio
My first wellington, and it turned out very well. The two things I would change would be to use thicker slices of proscuitto so they hold together better, and I'd do more puff pasty decoration on the top of the wellington.
I seared a tenderloin in a skillet that was not nonstick, then set the skillet aside. I chopped up 1.5 lbs of mushrooms and cooked them to get rid of water in a dry skillet on medium heat, with shallot and fresh thyme added.
The proscuitto was laid out and the mushrooms layered on top, then the tenderloin was wrapped in the proscuitto. The whole thing was wrapped tightly in plastic wrap and refrigerated for 30 minutes.
I had 2 sheets of puff pasty thawed, and I pressed them along the seams to make one larger sheet, then rolled it all out to about 1/4" thickness. I put the tenderloin on that, then pulled one side of the pastry over the meat, put egg wash on it, then pulled the other side up, using the egg wash as glue. I also egg-washed the ends and closed them. I turned the whole thing over and cut a couple of slits to allow steam to release, then made some little leaves out of the leftover puff pastry. I should have done about 3 times as much, and made a nicer decoration along the top. The whole thing got the egg wash treatment, then went in a 425 degree BGE for about 40 minutes.
http://farm4.static.flickr.com/3102/3137479250_5e100c53b6.jpg
While the wellington was on the egg, I put in 2 cups of beef stock into the skillet I seared the tenderloin in, over med-high heat, until it reduced by half, then I added in 1 cup of cream, and course ground black pepper (I would have used green peppercorns, but I couldn't get them in time). This was served with the meat later.
For the sides, I used a V slicer to cut 5 pototoes very thin. In a nonstick skillet (10"), with olive oil brushed on the bottom, I laid out a layer of potatoes, trying to make it look nice, then topped that layer with fleur de sel salt and black pepper, after brushing olive oil on the potato layer. I did about 7 layers, with fresh, chopped rosemary in between 2 of the layers, olive oil and salt and pepper between every layer. The potatoes went on the stove over a medium high heat until I could hear the potatoes sizzling very nicely, then the skillet was added to the BGE along with the wellington.
After 10 minutes, I carefully drained off any excess oil from the potatoes, and flipped the potatoes onto a plate, turning the whole thing upside down, then slide it all back into the skillet, and back on the BGE for another 15 or so minutes.
Along with the meat and potatoes, I made a salad out of chopped Swiss chard, fried pancetta crumbles and diced shallot. This was topped with a warmed misture of 1 part honey to 1 part balsamic vinegar, brought to a boil then allowed to cool. The whole thing was then topped with pomegranate seeds.
I seared a tenderloin in a skillet that was not nonstick, then set the skillet aside. I chopped up 1.5 lbs of mushrooms and cooked them to get rid of water in a dry skillet on medium heat, with shallot and fresh thyme added.
The proscuitto was laid out and the mushrooms layered on top, then the tenderloin was wrapped in the proscuitto. The whole thing was wrapped tightly in plastic wrap and refrigerated for 30 minutes.
I had 2 sheets of puff pasty thawed, and I pressed them along the seams to make one larger sheet, then rolled it all out to about 1/4" thickness. I put the tenderloin on that, then pulled one side of the pastry over the meat, put egg wash on it, then pulled the other side up, using the egg wash as glue. I also egg-washed the ends and closed them. I turned the whole thing over and cut a couple of slits to allow steam to release, then made some little leaves out of the leftover puff pastry. I should have done about 3 times as much, and made a nicer decoration along the top. The whole thing got the egg wash treatment, then went in a 425 degree BGE for about 40 minutes.
http://farm4.static.flickr.com/3102/3137479250_5e100c53b6.jpg
While the wellington was on the egg, I put in 2 cups of beef stock into the skillet I seared the tenderloin in, over med-high heat, until it reduced by half, then I added in 1 cup of cream, and course ground black pepper (I would have used green peppercorns, but I couldn't get them in time). This was served with the meat later.
For the sides, I used a V slicer to cut 5 pototoes very thin. In a nonstick skillet (10"), with olive oil brushed on the bottom, I laid out a layer of potatoes, trying to make it look nice, then topped that layer with fleur de sel salt and black pepper, after brushing olive oil on the potato layer. I did about 7 layers, with fresh, chopped rosemary in between 2 of the layers, olive oil and salt and pepper between every layer. The potatoes went on the stove over a medium high heat until I could hear the potatoes sizzling very nicely, then the skillet was added to the BGE along with the wellington.
After 10 minutes, I carefully drained off any excess oil from the potatoes, and flipped the potatoes onto a plate, turning the whole thing upside down, then slide it all back into the skillet, and back on the BGE for another 15 or so minutes.
Along with the meat and potatoes, I made a salad out of chopped Swiss chard, fried pancetta crumbles and diced shallot. This was topped with a warmed misture of 1 part honey to 1 part balsamic vinegar, brought to a boil then allowed to cool. The whole thing was then topped with pomegranate seeds.
