The Recipe I have wanted to make beef wellington for a long time. The mysterious dish has always piqued my interest, and I finally had an opportunity to make it. The recipe is inspired by Gordon Ramsay, but he used more expensive ingredients that I wouldn't be able to afford, such as an entire beef tenderloin. I've linked a cheaper recipe and the video where Gordon Ramsay cooks the dish so you can see what I followed. I hope you'll also try to make the poor man's beef wellington. The Process This recipe was extremely hands-on compared to some other recipes I've made. I understand why everything had to be done, but I haven't done most of what I needed to do today. When cooking steak of any kind, my family usually heads towards the grill, but I had to pan-sear and bake this cut of meat. Putting it in the pan for a sear added flavor to the meat, but also ensured that my beef wouldn't be an unappetizing grey color. I seared the beef and let it rest while I prepared to put the mushrooms in the food processor. Then my food processor didn't work. I knew that I shouldn't let the steak rest too long since I only cooked the outside, so I quickly got a knife and got to chopping. Luckily, my knife speed has increased despite not being able to do a proper cutting method due to an injury to my right ring finger, but I still got the pieces small enough to be similar to a duxelles. I then realized that I don't have any plastic wrap, so I had to improvise while laying out my ham. I spread the mushrooms on top of the ham, then placed the filet of beef tenderloin on top. I wrapped it as tight as I could and let it rest while I prepared the puff pastry. I set it out and unwrapped the beef, ham, and mushroom wrap. It was messy and the three didn't want to stick together, but it was mu fault for not preparing a proper duxelles and having ham that was a bit too thick. I wrapped in in the puff pastry, and failed at trimming it. I may have ripped the pastry more than I should have, but at least I got it to cover the beef. The Reviews
I Made Plenty of MistakesAs mentioned in the reviews, I had overcooked the beef and let it rest too long, which let the pastry get soggy. The juices from the steak combined with the moisture from the mushrooms (which I'm assuming I didn't cook long enough,) left the pastry soggy. I'll have to fiddle with our food processor more and work on my technique for rolling the ingredients together more tightly. I could have also seared it for less time because I had seared it for longer than I should have. The final mistake here leads for room to grow and improve, and maybe a hint that I should go back to less complicated dishes. Thank you for following my short culinary journey.
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AuthorHi, I'm Laurin Hoke. I've always liked the idea of cooking, and now I have a chance to practice! I hope you'll follow my cooking (or burning) journey! |