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Beef wellington

rob.ransome

Beef wellington using fillet, duxelles, Parma ham, filo sheet, and puff. Would've liked it cooked a few degrees lower, anyone with a good SV method?

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Comments

rob.ransome

As you advised, the sear was carried out from near fridge temp. I've tried to rush this recipe in the past to disappointing results, and the result I got this time I feel came from allowing more than adequete resting and being sure to wrap tightly between stages. From what id read leading up to it, kenji from serious eats, who has a great piece for this dish, recommended 215c throughout to properly cook the pastry, however from research around evaporative cooling and thermal insulation (and taking in mind I had a relatively small joint) I decided to drop the temp part way through. It worked, I'm not saying it's a defining method but I was happy with the result

The piece of fillet I used weighed roughly 450g

Jack_Mayer_85396

That looks fantastic! Might have to have a go at it this weekend! I'd love to learn of a good SV method as well.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

I would consider searing from really cold, then SV maybe 52C. The question is how long does it take to brown and puff the pastry as to how cold the steak needs to be when you start the bake part. I have actually done this successfully but, didn't write it down (or possibly the Cabernet Monster got me). I works beautifully with SV

jeffreybkim

That is mighty good looking

rob.ransome

Meat was seared prior to cooking, baked convection at around 220c for 20-25 mins and then reduced to 180c for around 10 mins until core temp was at 49c. Rested until 57c

Mike_Kisiel_129680

Beautifully done.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

How did you do this one?

what temp?