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mslagle

Christmas Eve Beef Wellington

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This is the second year we have done beef wellington for Christmas Eve dinner. Not going to lie, this dish takes a lot of prep work.

 

This year I decided to do everything but the puff pastry the night before. Prepped the mushroom duxelles and sauted it until completely dry. Shingled prosciutto and spread a thin layer of the mushroom duxelles over it. Quickly seared the center cut of a prime beef tenderloin and brushed it with dijon mustard. Used Oak Ridge BBQ’s Carne Crusta Steakhouse & Santa Maria rubs. Then wrapped it in the prosciutto/duxelles layer and put it in the fridge overnight. On Christmas Eve I wrapped it in a puff pastry and topped it with another layer of latticed pastry. Cooked on the Kamado Joe at +/- 400 degrees. Pulled the beef wellington when the internal temperature reached 127 degrees. Served it with salad, baked potatoes and a red wine reduction. I forgot got to get a picture while it was on the grill, and the money shot didn’t have the best lighting, but it was a perfect medium rare in the center. The wife and in-laws loved it and that’s what Christmas is all about! 

 

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Some of my family lobbied for this. My reply was no way since world beating steaks here are stress free.

 

If I KNEW I could pull off something like this I would try it next time. Fantastic job!

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27 minutes ago, ckreef said:

Fantastic looking Wellington. How did you ever do the pastry lattice? 

 

 

Me too on both the fantastic  evaluation and the question about the pastry lattice, that looks just perfect. I am thinking you laid out  parallel pastry tubes on a floured flat surface and then pinched them together and  to make the diamond shaped lattice, and then rolled it onto the encrusted roast.  

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1 hour ago, keeperovdeflame said:

Me too on both the fantastic  evaluation and the question about the pastry lattice, that looks just perfect. I am thinking you laid out  parallel pastry tubes on a floured flat surface and then pinched them together and  to make the diamond shaped lattice, and then rolled it onto the encrusted roast.  

 

Unfortunately the real answer isn’t as romantic as imagined. Just used a lattice pastry pie cutter to do the work. 

 

https://m.surlatable.com/product/PRO-183152/Ateco+Lattice+Cutter?productId=PRO-183152&categoryId=cat11221191&categoryIdClicked=Web-Product-Root&mrkgcl=890&mrkgadid=1843226848&affsrcid=AFF0005&utm_source=Google&utm_medium=cpc&utm_campaign=206387981&utm_term=88938809621product_type_l1cooking_tools%26product_type_l2baking_prep&product_id=183152&adpos=1o2&creative=45300852101&device=m&matchtype=&network=g&gclid=EAIaIQobChMI8szJttu-3wIVTFmGCh3pIwtgEAQYAiABEgIWiPD_BwE&_redirect=true

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25 minutes ago, mslagle said:

 

Unfortunately the real answer isn’t as romantic as imagined. Just used a lattice pastry pie cutter to do the work. 

 

Well thanks for the honesty, but I am going to continue to imagine you doing painstaking artisan work by candle light:)

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9 hours ago, keeperovdeflame said:

Well thanks for the honesty, but I am going to continue to imagine you doing painstaking artisan work by candle light:)

 

I'm going with @keeperovdeflame  on this one. Just makes for a better story.

 

But honestly it does present really well. Great effort none the less. 

 

 

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