Good beef wellington recipies

[spidey07]

I've tried it a few times but it always winds up with too much moisture. Yeah, I've done the good eats one. I want to make quality beef wellington and any tips would be appreciated. I think my main problem is how to really properly saute mushrooms to get all the moisture out of them and at the same time have them absorb the flavor.

 

[dbk]

http://www.youtube.com/watch?v=SHQNV_5wozg

 

[spidey07]

yeah, I think my main problem is I don't get all the water out of the shrooms.

 

[MagnusTheBrewer]

Chop or grind the mushrooms and use a pan with a large surface area. Melt some butter and add the mushrooms and cook at low heat.

 

[CraKaJaX]

Ask Chef Ramsay.

 

[Howard]

Buy a freeze dryer.

 

[spidey07]

Originally posted by: MagnusTheBrewer
Chop or grind the mushrooms and use a pan with a large surface area. Melt some butter and add the mushrooms and cook at low heat.

Thanks Magnus. What am I going for with the shrooms? I can use a food processor to get them where I want cut wise. Do I need to pour off/cook off the moisture and get it real pasty? Am I trying to cook out the moisture or do I need to try to brown them?

What you're telling me (or what I'm hearing) is I just need to cook off the moisture and concentrate it. I think I wind up stewing the mushrooms rather than actually getting rid of the water.

 

[MagnusTheBrewer]

Originally posted by: spidey07

Originally posted by: MagnusTheBrewer
Chop or grind the mushrooms and use a pan with a large surface area. Melt some butter and add the mushrooms and cook at low heat.

Thanks Magnus. What am I going for with the shrooms? I can use a food processor to get them where I want cut wise. Do I need to pour off/cook off the moisture and get it real pasty? Am I trying to cook out the moisture or do I need to try to brown them?

What you're telling me (or what I'm hearing) is I just need to cook off the moisture and concentrate it. I think I wind up stewing the mushrooms rather than actually getting rid of the water.

You just leave the mushrooms in the pan at low heat till they dry out. Stir occasionally. You are concentrating the mushroom flavor and drying them out.

I usually trim the tender, searing it on all sides with a little clarified butter. Then, I rub the surface with pate and coat in the mushroom duxelle. Next, roll up in puff pastry and brush with butter or cream before baking. I usually decorate the puff pastry with cutouts to aid in portioning and for presentation. A good wine reduction sauce is essential.

 

[TastesLikeChicken]

Originally posted by: spidey07

Originally posted by: MagnusTheBrewer
Chop or grind the mushrooms and use a pan with a large surface area. Melt some butter and add the mushrooms and cook at low heat.

Thanks Magnus. What am I going for with the shrooms? I can use a food processor to get them where I want cut wise. Do I need to pour off/cook off the moisture and get it real pasty? Am I trying to cook out the moisture or do I need to try to brown them?

What you're telling me (or what I'm hearing) is I just need to cook off the moisture and concentrate it. I think I wind up stewing the mushrooms rather than actually getting rid of the water.

Cook the mushrooms before anything else. Place them on a cheesecloth in a colander once you're done cooking them. Let them rest there for 15 - 30 minutes, or however long it takes for the remaining prep. It will allow the thin liquids to drain off while still retaining the necessary flavors of the duxelles. In addition, be sure to let your tenderloin rest till the outside is relatively cool to the touch before wrapping it up.

Makes all the difference.

 

[MagnusTheBrewer]

Originally posted by: TastesLikeChicken

Cook the mushrooms before anything else. Place them on a cheesecloth in a colander once you're done cooking them. Let them rest there for 15 - 30 minutes, or however long it takes for the remaining prep. It will allow the thin liquids to drain off while still retaining the necessary flavors of the duxelles. In addition, be sure to let your tenderloin rest till the outside is relatively cool to the touch before wrapping it up.

Makes all the difference.

I'm wondering where all this liquid seems to be coming from? I've never had so much liquid that the mushrooms needed to be drained. Perhaps you're simply not leaving them in the pan long enough or trying to do too much at once? The mushroom duxelle will get very dark and look like chopped black olives in a layer roughly half an inch thick.

 

[TastesLikeChicken]

Originally posted by: MagnusTheBrewer

Originally posted by: TastesLikeChicken

Cook the mushrooms before anything else. Place them on a cheesecloth in a colander once you're done cooking them. Let them rest there for 15 - 30 minutes, or however long it takes for the remaining prep. It will allow the thin liquids to drain off while still retaining the necessary flavors of the duxelles. In addition, be sure to let your tenderloin rest till the outside is relatively cool to the touch before wrapping it up.

Makes all the difference.

I'm wondering where all this liquid seems to be coming from? I've never had so much liquid that the mushrooms needed to be drained. Perhaps you're simply not leaving them in the pan long enough or trying to do too much at once? The mushroom duxelle will get very dark and look like chopped black olives in a layer roughly half an inch thick.

A lot of the liquid, the majority, comes from the tenderloin itself, not the duxelles. If it's not properly seared and rested, it will bleed profusely. Most people don't sear at a hot enough temp because they are afraid to burn such an expensive product, not to mention that the difference between a proper sear and burning is a fine line. Even experienced chefs will burn a tenderloin on occassion. With a good sear and a proper rest though a decent Wellington is a joy to behold.

That's one thing I enjoy about cooking food. There's a risk/reward factor for taking a chance.

 

[MagnusTheBrewer]

Originally posted by: TastesLikeChicken
Even experienced chefs will burn a tenderloin on occassion. With a good sear and a proper rest though a decent Wellington is a joy to behold.

That's one thing I enjoy about cooking food. There's a risk/reward factor for taking a chance.

Guess I'm not an experienced Chef, I've never burned a tenderloin.

 

[Newbian]

Don't forget to order bulk sized beef at least alternator sized.

 

[spidey07]

Originally posted by: MagnusTheBrewer

Originally posted by: TastesLikeChicken

Cook the mushrooms before anything else. Place them on a cheesecloth in a colander once you're done cooking them. Let them rest there for 15 - 30 minutes, or however long it takes for the remaining prep. It will allow the thin liquids to drain off while still retaining the necessary flavors of the duxelles. In addition, be sure to let your tenderloin rest till the outside is relatively cool to the touch before wrapping it up.

Makes all the difference.

I'm wondering where all this liquid seems to be coming from? I've never had so much liquid that the mushrooms needed to be drained. Perhaps you're simply not leaving them in the pan long enough or trying to do too much at once? The mushroom duxelle will get very dark and look like chopped black olives in a layer roughly half an inch thick.

Yeah, I think my main problem is making a proper duxelle as i really don't know what to do. You guys have given me a lot to work with, thank you.

 

[sonambulo]

Somebody watched Hell's Kitchen tonight...

 

[TastesLikeChicken]

Originally posted by: MagnusTheBrewer

Originally posted by: TastesLikeChicken
Even experienced chefs will burn a tenderloin on occassion. With a good sear and a proper rest though a decent Wellington is a joy to behold.

That's one thing I enjoy about cooking food. There's a risk/reward factor for taking a chance.

Guess I'm not an experienced Chef, I've never burned a tenderloin.

Push the envelope. You might be surprised.

 

[TastesLikeChicken]

Originally posted by: sonambulo
Somebody watched Hell's Kitchen tonight...

I love Hell's Kitchen. Along with Top Chef, Next Food Network Star, Iron Chef (USA or otherwise, though my heart is with the original), Chopped, Alton Brown, Anthony Bourdain, Andrew Zimmern, Last Restaurant Standing, Shopping with Chefs, and just about any other food show.

I began cooking when I was 8 (in 1967) though, so food has always held an interest for me.

 

[Finalnight]

They only time I have heard of Beef Wellington is when Ramsey has previously cussed out people for doing it raw.

Didn't realize it was on again tonight.

 

[moshquerade]

Originally posted by: spidey07
I've tried it a few times but it always winds up with too much moisture. Yeah, I've done the good eats one. I want to make quality beef wellington and any tips would be appreciated. I think my main problem is how to really properly saute mushrooms to get all the moisture out of them and at the same time have them absorb the flavor.

i've heard it's great covered with grits.

 

[between]

 

[effowe]

Sorry for the Necro, but I am making this tonight. We are using Gordon Ramsay's recipe, which calls for English mustard. This is a spicier mustard, which I do not have. I was wondering what sort of substitutes I could use for this? I have whole grain, dijon, horseradish, plain yellow, and some more.. is there any mixture of them that will be good?

 

[Bignate603]

My MIL is making this for Christmas dinner. Never had it before but this thread is making me excited for it.

 

[spidey07]

Sorry for the Necro, but I am making this tonight. We are using Gordon Ramsay's recipe, which calls for English mustard. This is a spicier mustard, which I do not have. I was wondering what sort of substitutes I could use for this? I have whole grain, dijon, horseradish, plain yellow, and some more.. is there any mixture of them that will be good?

I'd taste them to see what you think would be good. I'd be on the horseradish side as that's a classic go with tenderloin ingredient. Whole grain would be a no and plain yellow would work as well. Love me some English mustard though.

Yellow with a touch of fine horseradish would work well IMHO.

 

[effowe]

I'd taste them to see what you think would be good. I'd be on the horseradish side as that's a classic go with tenderloin ingredient. Whole grain would be a no and plain yellow would work as well. Love me some English mustard though.

Yellow with a touch of fine horseradish would work well IMHO.

I found some spicy brown so I used that as the majority, put a dab of whole grain, a decent amount of yellow, and some horseradish and it tasted nice and spicy. It's in the oven now, hope all is well

If it turned out, I'll post some pics.

 

[spidey07]

I found some spicy brown so I used that as the majority, put a dab of whole grain, a decent amount of yellow, and some horseradish and it tasted nice and spicy. It's in the oven now, hope all is well

If it turned out, I'll post some pics.

You know the rules. If you are actively making it and posting, pics are required. Fail or success.

Use a thermometer. Take it out at 135 degrees. Better under than over.