Calling ATOT chefs - updated with pics - party held.

[Sho'Nuff]

yah i burn my meat to a great tasting black

And I'm fine with that. People shoul eat what they like how they like it. I don't particularly care for meat done to that level of done-ness. But its fine with me if you like it that way.

 

[NetWareHead]

Core temp read 135 when I pulled it from the oven. Was surprised it was not less red to be honest.

135 by definition is medium which is pink to light pink. Actually if you ask me, the very center seems to have the slightest touch of medium rare in it. I'd say you did perfectly. :thumbsup:

 

[norseamd]

think i remember eading that scientists figured out that anything less than medium rare in not good for you

 

[dank69]

think i remember eading that scientists figured out that anything less than medium rare in not good for you

lol, bacon isn't good for you either.

 

[IndyColtsFan]

That looks great -- nice job.

 

[Sho'Nuff]

135 by definition is medium which is pink to light pink. Actually if you ask me, the very center seems to have the slightest touch of medium rare in it. I'd say you did perfectly. :thumbsup:

Thanks! This was one of the more complex recipes I've tried. But all went well.

 

[norseamd]

lol, bacon isn't good for you either.

and cooking on a grill might give you some carcinigens

 

[rudeguy]

Thanks! This was one of the more complex recipes I've tried. But all went well.

I'm honestly impressed and a bit envious. A traveling party sounds like a ton of fun and it sounds like it went over quite well. Don't mind the rare haters, some people here eat steak with ketchup.

Though I am mad you took the Brit's advice. Now he's going to have an even bigger head for the next few months.

 

[norseamd]

rare haters

he can eat what he wants to eat

 

[Howard]

135 by definition is medium which is pink to light pink. Actually if you ask me, the very center seems to have the slightest touch of medium rare in it. I'd say you did perfectly. :thumbsup:

Which definition?

 

[Sho'Nuff]

I'm honestly impressed and a bit envious. A traveling party sounds like a ton of fun and it sounds like it went over quite well. Don't mind the rare haters, some people here eat steak with ketchup.

Though I am mad you took the Brit's advice. Now he's going to have an even bigger head for the next few months.

Thanks and we did have a lot of fun. BY the time everyone made it to my house for dinner they were all quite tipsy, so that made everything a bit more relaxed. I was on my sixth glass of wine at that point, so I am lucky I did not drop the Wellington when I put it in the oven.

 

[Howard]

Core temp read 135 when I pulled it from the oven. Was surprised it was not less red to be honest.

Were you using a leave-in thermometer or did you do a spot check right before you pulled it? I read somewhere that a leave-in thermometer always errs on the high side because the metal of the tube is continuously warming the tip from the outside heat.

Here are the pics as promised. Overall it was a success, though the Wellington was quite bland IMO.

Not enough salt/umami agents

 

[jaedaliu]

Not enough salt/umami agents

Sounded like he did great. The wellington was meant to be eaten with the sauce.

Congrats to OP for serving a great main course. You've inspired me to have a nicer dinner party at my place.... in a couple years. Right now I'm in a tiny 1 bedroom apartment.

 

[NetWareHead]

Which definition?

Not using the USDA recommended temperatures which has you cook steaks to minimum of 145. I like my steaks a little more rare than that.

 

[Sho'Nuff]

Were you using a leave-in thermometer or did you do a spot check right before you pulled it? I read somewhere that a leave-in thermometer always errs on the high side because the metal of the tube is continuously warming the tip from the outside heat.

Not enough salt/umami agents

Temps were taken with an instant read right before I pulled the meat out of the oven.

There was not a lot of salt used . . . particularly as the recipe did not call of a lot of salt.

 

[Gibsons]

Temps were taken with an instant read right before I pulled the meat out of the oven.

There was not a lot of salt used . . . particularly as the recipe did not call of a lot of salt.

Did you use prosciutto on the beef? That should be a buttload of salt.

 

[Howard]

Not using the USDA recommended temperatures which has you cook steaks to minimum of 145. I like my steaks a little more rare than that.

Great shitty answer.

 

[KeithTalent]

Grr, if you are going to update a thread with pics, post them in the OP!

Anyway, looks really good and glad to hear it worked out.

KT

 

[WelshBloke]

Looks good. :thumbsup:

Though I am mad you took the Brit's advice. Now he's going to have an even bigger head for the next few months.

Not enough salt/umami agents

The type of mushrooms can make a big difference, I used dried porcini mushrooms last time, they were good.

 

[TastesLikeChicken]

Nice job. The tenderloin appears to be cooked to the perfect temp. Looks like it got a minor case of soggy bottom but that is nearly impossible to avoid.

 

[Sho'Nuff]

Nice job. The tenderloin appears to be cooked to the perfect temp. Looks like it got a minor case of soggy bottom but that is nearly impossible to avoid.

Actually the bottom was nice and crisp when it came out of the oven (see the pic I posted of the bottom. The bottom wasn't soggy or wet at all until I cut the wellington. Then it was impossible to stop the juicy goodness from flowing onto the pastry.

 

[Sho'Nuff]

Grr, if you are going to update a thread with pics, post them in the OP!

Anyway, looks really good and glad to hear it worked out.

KT

Fine fine fine! Pics are now included in the OP.

And thanks. I had fun with this recipe even though getting the timing down right for the dinner party introduced quite a bit of stress.

 

[yuchai]

Good job! That looks great.

 

[Mr. Pedantic]

Fine fine fine! Pics are now included in the OP.

And thanks. I had fun with this recipe even though getting the timing down right for the dinner party introduced quite a bit of stress.

Could you post the recipe?

 

[TastesLikeChicken]

Actually the bottom was nice and crisp when it came out of the oven (see the pic I posted of the bottom. The bottom wasn't soggy or wet at all until I cut the wellington. Then it was impossible to stop the juicy goodness from flowing onto the pastry.

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.