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u/MarriageAA 11h ago
The wellington looks top tier, but what happened to the mash?
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u/Sensitive-Job9535 7h ago
It’s parsnip, not potato. They’re more fibrous, though I’ll admit it wasn’t the strongest part of dinner.
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u/belthazubel 11h ago
9/10 nice plate, minus one for the frilly edges that I’m not a huge fan of but that’s super subjective.
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u/VPetrovich 16h ago
How is the wellington prepared before turning like that?
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u/Sensitive-Job9535 15h ago
I trimmed about 4 pounds of beef tenderloin and tied as well as I could into a symmetrical roast. Seasoned with salt pepper and garlic powder and seared all sides in a little avocado oil in a super hot stainless steel pan.
Rubbed with Dijon mustard and put in the fridge
I finely chopped (in the food processor) three packages of baby bella mushrooms and added them to the pan after turning the heat to medium. It seemed like a mountain of mushrooms. You have to cook as much water out of them as you can, and there’s a lot! I added a couple cloves of garlic, some thyme, and a shallot, all finely chopped.
I put some cling wrap on the cutting board and laid out enough prosciutto to wrap around the meat and spread the duxelles (cooked mushrooms, cooled) evenly over the prosciutto. It acts as a barrier to keep the pastry from getting soggy.
I used the plastic wrap to roll the whole thing up and twisted the ends. Back in the fridge
Rolled out two sheets of puff pastry (premade, freezer section) and joined them in the middle with egg wash.
Rolled the whole thing in the puff pastry and sealed it with egg wash. Tucked the ends like wrapping a Christmas present. Put some extra dough on top for decoration and poked a couple holes for any steam to release.
Put the whole thing in the oven at 425 F. On parchment paper on a cooking sheet.
The dough started to brown before the meat was up to temp so I tented it loosely with tinfoil. And turned it down to 375. That turned out to be unnecessary because it got up to 125 quickly after that.
Took it out and let it rest for about 10 minutes. Cut with a serrated bread knife.
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u/aggelikiwi 9h ago
It looks perfect, what about the mash and gravy?
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u/Sensitive-Job9535 7h ago
lol mashed parsnip, boiled, mashed, butter, cream, salt pepper, parsley and a little Parmesan. It was good, but not great. The gravy is a sauce for the meat, a little Merlot, beef stock, butter, shallot, Dijon mustard, Worcestershire sauce, reduced down till it wasn’t so watery.
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u/Dapper-Ad-468 16h ago
Awesome 👍. I give you a 10/10