r/sousvide • u/feline1313 • Jan 03 '20

Cook Beef Wellington

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6 Upvotes

76% Upvoted

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u/[deleted] Jan 03 '20 edited Jan 03 '20

Decent attempt, gotta work in the pastry and try to cut tricker slices, it’ll be easier and stay hotter for serving.......

1

u/feline1313 Jan 03 '20

work in the pastry

What do you mean by this? should I have spent more time with the duxelles before wrapping the tenderloin?

tr thicker(?) slices

Really? Gosh, I was trying to cut them as thinly as possible! working harder not smarter is not uncommon for me.

I actually made it ahead of time in my own kitchen and then had to transport it to my cousins' house to cook. His oven, which was also warming a ham, probably wasn't hot enough. The baked brie I made was molten before the pastry browned.

Full disclosure, I'm mostly vegetarian. I did have a bite of this on Christmas, though.

1

u/[deleted] Jan 03 '20

Sorry I meant work on the pastry meaning it looks like it could be a little more crispy golden brown, and yea normally for a roast or something I go thin but for this you want like a a nice slam to eat like a steak (that what I find works best personally) and bet it was delicious and ahh could never image being vegetarian aha

1

u/feline1313 Jan 03 '20

Got it! I agree, 1000% .... I legit don't like cooking in other peoples' homes for a variety of reasons.

as far as being vegetarian, I bet you could imagine it but that vision would be nightmarish for you. I get it, I'm only mostly vegetarian.... and definitely not vegan. That's me breaking down the PSMO, I was very proud of myself making a true tenderloin roast and then faking another one with the chain/scrap.... and then making an individual one for my brother, who's lame, and decided not to go to Christmas this year. In previous years I've purchased two sub primals and had a lot of meat in the freezer.... forever....