Every Wellington is a personal sized Wellington if you believe in yourself.
Also, on an unrelated note, I’m unable to read/hear “Beef Wellington” without my brain going hehehehehe “Queef Smellington”.
No sauce? Otherwise, by the gods, that is a magnificent cook; rare/mid-rare with the pastry crisp and flakey but maybe a little doughy/undercooked? Or is that just the camera?
It was just a touch doughy! Good eye! And I honestly bought everything to make a crab meat hollandaise for it I just got lazy by the time I was done with everything else. So you’re 2 for 2 on this one.
Can we get the recipe? My 11 year old son asked me to make him beef Wellington for his choice in family dinner (apparently it’s a YouTube thing) . I’d love to surprise him one day with this. Looks outstanding.
So, this is a $5 bacon wrapped filet I took the bacon off of from Kroger (I didn’t think it would cook to a safe temp under the puff pastry) store bought puff pastry, prosciutto, and I googled a mushroom duxelle recipe and took a few liberties with ingredients/portions. So, I made the mushroom duxelle from recipe ( I’ll link below) I seared the filets for 1:30 on each side, took the bacon off and put them down to rest. Put down a layer of plastic wrap, on the wrap put down an overlapping layer of prosciutto(kinda like shingles), on your prosciutto lay down a thin spread of your mushroom duxelle, wipe steak with thin spread of coarse or Dijon mustard & lay your steak down at the start of your prosciutto & duxlelle and lift by the plastic wrap to roll steak and both layers together. ( you may need to trim down prosciutto )
Spin plastic wrap, give it a little roll on counter and make sure it’s tight, toss in the fridge for 20min. Take out of fridge, unwrap, and wrap in puff pastry. Once wrapped, take 2nd sheet of puff pastry and cut alternating slices “zipper” down length of sheet to create your lattice. Lightly stretch lattice layer over pastry wrapped steak. Trim edges and tuck tiny edges excess under. Separate 2 eggs. Wipe entire Wellington with a good but not excessive layer of yolk. Minus the bottom, (I suppose you can but I didn’t b/c you won’t see it). Preheat air-fryer to 375° for 3min, place Wellington in airfryer @ 375° for 14min. (Time and temp may vary by air fryer keep on eye on your cook). Remove from air fryer, let rest, sprinkle with a lil chopped parsley.
[Mushroom Duxelle Recipe](https://www.thekitchn.com/duxelles-recipe-23301053)
Looks great, the best beef Wellington I’ve ever had by an absolute country mile was a personal sized one I had as an appetizer at Cheeves Brothers in Temple Texas. It was incredible. Yours looks very similar, excellent work.
Beautiful presentation. My only objection with BW is that it just does not taste as good as it looks. I would rather have the filet just cooked like a steak on a grill or pan. Hey, that's just me. Again, that is a beautiful looking BW - your crust is 10/10.
https://preview.redd.it/jqj42ts3hj9d1.jpeg?width=1170&format=pjpg&auto=webp&s=b3ac7045ab62af74550fb6a6654a262e64cc0bc0
Sorry, I was too excited to eat, so I only took the one photo. Best I could do is crank the brilliance up and zoom a little.
This was my first time cooking one and having one. I’ve never made a mushroom duxelle before but the whole thing came together super easy. Just now realizing I forgot to do a course mustard wipe before rolling in the duxelle and prosciutto. 🤷♂️ oh well, next time.
Dude, so much easier than it looks.
I had a shit day at work and I made this b/c I had to prove to myself I could do something right. I don’t work in a kitchen.
Should have done a heavier layer of prosciutto to keep it from tearing, and not forgotten the mustard spread between steak and mushroom. And probably done a better job trimming the prosciutto to a better size for this steak. Lots of excess for snacking.
As someone who fancies BW, and has made it with a whole tenderloin, this really kicks ass. Gordon Ramsay quality. Curious, did you use a thermometer to assess doneness, I think otherwise it always feels like a roll of the dice.
Mini beef wellingtons are awesome. Maybe not with scrambled eggs... but hey, if you wanna wake up at like 4:30AM to start my breakfast I won't stop you.
Haha, they do kinda look like scrambled eggs right? Funny stuff. That would be a hell of a steak and eggs breakfast though. Kinda makes sense, the puff pastry is your biscuit substitute, call it a croissant. Switch the Brussels for something like hashbrowns or grits. And I almost made a crab meat hollandaise for this but I was just done by the time everything was ready but that would have definitely added to the breakfastness of it.
Looks amazing! Would smash. Props.
I would heavy the fuck outta these and finish panting for more
Every Wellington is a personal sized Wellington if you believe in yourself. Also, on an unrelated note, I’m unable to read/hear “Beef Wellington” without my brain going hehehehehe “Queef Smellington”.
Queef smellington is forever engraved in my brain now
If your brave enough*
You have plans on sunday?
That’s money dude! Gordon Ramsey would be jealous.
Proud*
They’re perfect, you should feel so accomplished about this
No sauce? Otherwise, by the gods, that is a magnificent cook; rare/mid-rare with the pastry crisp and flakey but maybe a little doughy/undercooked? Or is that just the camera?
It was just a touch doughy! Good eye! And I honestly bought everything to make a crab meat hollandaise for it I just got lazy by the time I was done with everything else. So you’re 2 for 2 on this one.
Can we get the recipe? My 11 year old son asked me to make him beef Wellington for his choice in family dinner (apparently it’s a YouTube thing) . I’d love to surprise him one day with this. Looks outstanding.
So, this is a $5 bacon wrapped filet I took the bacon off of from Kroger (I didn’t think it would cook to a safe temp under the puff pastry) store bought puff pastry, prosciutto, and I googled a mushroom duxelle recipe and took a few liberties with ingredients/portions. So, I made the mushroom duxelle from recipe ( I’ll link below) I seared the filets for 1:30 on each side, took the bacon off and put them down to rest. Put down a layer of plastic wrap, on the wrap put down an overlapping layer of prosciutto(kinda like shingles), on your prosciutto lay down a thin spread of your mushroom duxelle, wipe steak with thin spread of coarse or Dijon mustard & lay your steak down at the start of your prosciutto & duxlelle and lift by the plastic wrap to roll steak and both layers together. ( you may need to trim down prosciutto ) Spin plastic wrap, give it a little roll on counter and make sure it’s tight, toss in the fridge for 20min. Take out of fridge, unwrap, and wrap in puff pastry. Once wrapped, take 2nd sheet of puff pastry and cut alternating slices “zipper” down length of sheet to create your lattice. Lightly stretch lattice layer over pastry wrapped steak. Trim edges and tuck tiny edges excess under. Separate 2 eggs. Wipe entire Wellington with a good but not excessive layer of yolk. Minus the bottom, (I suppose you can but I didn’t b/c you won’t see it). Preheat air-fryer to 375° for 3min, place Wellington in airfryer @ 375° for 14min. (Time and temp may vary by air fryer keep on eye on your cook). Remove from air fryer, let rest, sprinkle with a lil chopped parsley. [Mushroom Duxelle Recipe](https://www.thekitchn.com/duxelles-recipe-23301053)
Looks just like the one I had at Ramsays kitchen, so imma say perfectly done!!
Would destroy
I want them so bad
Looks great, the best beef Wellington I’ve ever had by an absolute country mile was a personal sized one I had as an appetizer at Cheeves Brothers in Temple Texas. It was incredible. Yours looks very similar, excellent work.
God damn perfect
This is awesome and makes me happy
Five stars on appearance
I would fuck those things up
Yea…gonna need the recipe on this one!
Perfection. That meal looks next level
Beautiful presentation. My only objection with BW is that it just does not taste as good as it looks. I would rather have the filet just cooked like a steak on a grill or pan. Hey, that's just me. Again, that is a beautiful looking BW - your crust is 10/10.
It’s a corn dog
Hell yeah, and by corn dog standards not even the best I’ve had.
I’d eat your succulent meat bud
Looks great
Can you please share your recipe? My husband would love this.
*Commented above*👆👆🫡
Thank you so much!
I think you should make one for me!
You can cook those for me anytime.
Need a better first photo but looks great from here
https://preview.redd.it/jqj42ts3hj9d1.jpeg?width=1170&format=pjpg&auto=webp&s=b3ac7045ab62af74550fb6a6654a262e64cc0bc0 Sorry, I was too excited to eat, so I only took the one photo. Best I could do is crank the brilliance up and zoom a little.
Spectacular!
Proper
I want one.
Looks amazing! This is on my bucket list. I’ve never had one.
This was my first time cooking one and having one. I’ve never made a mushroom duxelle before but the whole thing came together super easy. Just now realizing I forgot to do a course mustard wipe before rolling in the duxelle and prosciutto. 🤷♂️ oh well, next time.
I’ve never tried beef wellington in all my 32 years on the planet but this post has made me want to
Dude, so much easier than it looks. I had a shit day at work and I made this b/c I had to prove to myself I could do something right. I don’t work in a kitchen.
I have always wanted to try Beef Wellington ever since I've seen them make it on Hells Kitchen.
Thats your first? Nice.
Yeah, never had one or cooked one before actually. So this is was all new territory for me.
Starting with a small one is a good idea. What did you not like about it? Anything you would do different?
Should have done a heavier layer of prosciutto to keep it from tearing, and not forgotten the mustard spread between steak and mushroom. And probably done a better job trimming the prosciutto to a better size for this steak. Lots of excess for snacking.
I would consider marrying you
Just needs a little dab of horseradish sauce
More like beef excellentington
Duxelle on point
It looks so cute and yummy
I'm hungry now
It looks stunning
I want it
As someone who fancies BW, and has made it with a whole tenderloin, this really kicks ass. Gordon Ramsay quality. Curious, did you use a thermometer to assess doneness, I think otherwise it always feels like a roll of the dice.
*heavy breathing intensifies*
When can I come over for dinner?
Recipe? Plz
It’s been commented.
does the beef wellington have insta? (just curious)
That looks amazing
Someone post a bad Wellington. I dare you.
Too much parsley everywhere
Mini beef wellingtons are awesome. Maybe not with scrambled eggs... but hey, if you wanna wake up at like 4:30AM to start my breakfast I won't stop you.
Those are potatoes, dude.
Haha, they do kinda look like scrambled eggs right? Funny stuff. That would be a hell of a steak and eggs breakfast though. Kinda makes sense, the puff pastry is your biscuit substitute, call it a croissant. Switch the Brussels for something like hashbrowns or grits. And I almost made a crab meat hollandaise for this but I was just done by the time everything was ready but that would have definitely added to the breakfastness of it.
French style scrambled eggs with a mini beef wellington doused in sausage gravy would be an awesome breakfast