Calling ATOT chefs - updated with pics - party held.

[EliteRetard]

Also:

No more bland flavor with a large roast, even a simple onion/garlic paste can do wonders.

Edit:
In the case of the wellington, I wonder if some "french dip" concentrate injected would be good.

 

[Sho'Nuff]

Pro-tip for future reference, in case you ever make this again. Slice the wellington on top of a couple of clean dish towels. The towels will soak up most of the juice and help keep the pastry relatively dry.

That is a good tip. Thanks.

 

[Sho'Nuff]

Could you post the recipe?

For the Wellington the recipe was basically this: http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-beef-wellington-recipe2.html, but prepared like this: https://www.youtube.com/watch?v=5uXIPhxL5XA

To prep the sauce, I did the following:

Finely chop 2 shallots and 2 garlic cloves. Saute in olive oil over medium heat until soft. Add 2 cups of a lightish merlot wine (low tannin, more on the fruity side) to the pan, along with 2 cups low sodium beef stock (store bought), and a handful of dried cranberries. Reduce heat and simmer until the volume of the resulting melange is ~ 1/2 the starting volume. Strain and add a little (LITTLE) bit of butter to give the sauce a nice sheen. Taste and season with salt, pepper, and a little sugar if needed. Serve with the meat.

FWIW I did not follw a set recipe for the sauce. Its a pretty basic red wine shallot though . . . I didn't invent anything new. Got the idea to add cranberries from my brother in law, who was a professional chef before deciding to switch careers.

 

[Sho'Nuff]

Also:

No more bland flavor with a large roast, even a simple onion/garlic paste can do wonders.

Edit:
In the case of the wellington, I wonder if some "french dip" concentrate injected would be good.

Yeah as a BBQ fanatic I am well versed on the benefits of injecting meat to infuse flavor. That said, we are talking about three pounds of $25-$30/lb filet mignon. For that reason I thought would be sacrilege to screw with the flavor of the meat, beyond a little salt and pepper.

Now I know. And knowing is half the battle.

 

[alkemyst]

Not sure how you converted two dudes from AutoZone into doctors and the guy that run's the Lion's club into a politician, but the food looked OK.

Not textbook, but close enough.

I am glad I am not a foodie.

 

[chimaxi83]

Not sure how you converted two dudes from AutoZone into doctors and the guy that run's the Lion's club into a politician, but the food looked OK.

Not textbook, but close enough.

I am glad I am not a foodie.

Yeah bro, show him how it's done! Next, you can show him all about how

deep throating is fun and all that, but the action is just in the tip.

 

[Hayabusa Rider]

Not sure how you converted two dudes from AutoZone into doctors and the guy that run's the Lion's club into a politician, but the food looked OK.

Not textbook, but close enough.

I am glad I am not a foodie.

I hate that word. "Foodie" sounds childish even if I qualify.

 

[JulesMaximus]

Looks delicious! Got any pics of the One Percenters? 😉

I love Beef Wellington and it looks perfectly cooked to me. :thumbsup:

 

[Hayabusa Rider]

Looks delicious! Got any pics of the One Percenters? 😉

I love Beef Wellington and it looks perfectly cooked to me. :thumbsup:

It does look good. If he makes it again with some of the modifications suggested it would be very good I think.

 

[Kelvrick]

Bumping an old thread, but I tried making this the other night. I thought I would contribute since I used a few suggestions from this thread like cutting over a towel and injecting flavorings (and seared any holes closed). Mine didn't end up being as rare as the OP's. I wished I pulled it out a few minutes earlier, but the beef was still tender. Stole the picture from wife's instagram posting.

 

[EliteRetard]

Looks good, but how did it taste? Hopefully not to bland.
What did you inject into it?

 

[Sho'Nuff]

Bumping an old thread, but I tried making this the other night. I thought I would contribute since I used a few suggestions from this thread like cutting over a towel and injecting flavorings (and seared any holes closed). Mine didn't end up being as rare as the OP's. I wished I pulled it out a few minutes earlier, but the beef was still tender. Stole the picture from wife's instagram posting.

Looks yummy. Nice job. What did you inject into the meat and how did it taste?

 

[MongGrel]

I miss my Grandmothers Prime Ribs, they were huge and incredibly, but she a happy where she is these days without cooking and I take care of her 🙂