Go to the Recipe: Hearty Greens Wellington
Thanks for the fun recipe! I was wondering if you would ever give a detailed tour of the kitchen behind you? I wish I could open every drawer and see what you have hiding. What’s in the craftsman?Thanks! Debra
Is there a point to your post?
Brian it looks like our forum bug is effecting what is viewable, Debra has a long post but it includes emojis. This is one thing that is causing the forum to cut parts of the posts.
Gotcha. Thanks for letting me know. I'll remove.
Hi Debra, That’s a great suggestion! We keep all kinds of things in the Craftsman—but the best are the chefs’ knife collections. Here’s a wayback machine post with pictures: https://www.chefsteps.com/activities/the-chefsteps-kitchen-team-shares-their-favorite-knives.
I've got a bit of a strange idea/question. Have ya'll tried binding mushrooms with transglutaminase? I'm wondering if you could create basically a sheet of duxelles and wrap that around the tenderloin and get a super crispy seared mushroom crust.
OHH yea. Check this activity out. https://www.chefsteps.com/activities/hi-tech-mushroom-burger
How come you didn't do mushrooms and possibly parma ham before the greens? It is not like it is a vegetarian dish anyway ;-)
I will definitely try this, but also wondering why not bag it and do it sous vide instead of in oven? Doesn't work for the greens?
This is a strangely appealing idea!
Made this last night as an alternative to the rich, traditional Wellington we enjoy for the holidays. It-turned-out-perfect! Followed the mustard and fresh rosemary rub, plus the greens. So amazed at how evenly cooked and moist it turned out. Low and slow for the win. I baked in my convection gas oven on the roast setting with an internal thermometer.
Well Breville is trying to sell an oven, not the Joule anymore.
This is my new go to for fish I don't want to ruin
I believe the idea is that this is a cleaner and easier dish to make vs the traditional setup. Ham and duxelle would undoubtedly be tasty additions, but not necessarily let the greens shine properly.
Cooked this last night…not nearly as pretty as yours but the pork tenderloin was perfectly cook. I actually used some Moo Goo I saw mentioned here a while back to join the 2 smaller tenderloins together, wrapped tightly in cling wrap for about an hour or so, then proceeded with recipe. I had some leek that I added to the veg wrap but it was too fibrous and never softened enough. Won’t try that again.
Great recipe….used beef tenderloin with chard & kale for greens but added a duxelles (from the other Wellington recipe) deglazed with Brandy, seasoned with Dijon, salt, pepper, rosemary. For the side, I used the left over chard, kale, mushrooms, and onion sautéed with butter. Excellent all around including the simplicity of everything.
