Beef wellington my Christmas (with pics)
- Thread starter Zenduri
- Start date
I agree i was expecting it to jump maybe 4-5 degrees but it jumped about 18 and topped about 68.8. I rested it for about 15-20 mins and it increased that much during that time. The only reason i could think is when i took it out the fridge last night and left it in the kitchen that the internal temp didnt get to room temp. When i put it in the oven the internal temp was about 13 degrees (my kitchen is fairly cold) so there could have been a hefty delay in the meat itself getting upto temp. I had it in the over for nearly 50 mins to get to 50 degrees internal so i think because the core temp was fairly low when i put it in, there was a delay in it heating up and therefore a huge delay in the core temp hence the big jump.
Did taste stunning though regardless. Might use Dijon mustard next time though as the english mustard was fairly strong and while i dont mind it, i think it may have been a bit overpowering.
Ended up having it with some roast potatoes, mustard mash, roast parsnips and carrots, roast potatoes and a couple of small yorkshire puddings. Best christmas dinner i think ive had so far!
Don
I've never seen any meet rise 18 degrees! Only explanation is maybe the probe wasn't all the way into the centre of the meat upon the first reading?
Either way, it still looks good! Medium rare is perfect for wellington and although yours looks more medium, it still looks epically good!
Either way, it still looks good! Medium rare is perfect for wellington and although yours looks more medium, it still looks epically good!
I've never seen any meet rise 18 degrees! Only explanation is maybe the probe wasn't all the way into the centre of the meat upon the first reading?
Either way, it still looks good! Medium rare is perfect for wellington and although yours looks more medium, it still looks epically good!
I had a bit of a sweat on when i saw it resting and keep rising and rising. Probe was all the way in and center of the fillet and the thermometer was calibrated so i have no idea what happened.
Side note though it was stunning regardless and thanks again for all your help, i have a few things i will do different next time i make one which should just improve it more.
bit late to this post. but i find that Calum Franklin Beef wellington, kicks Gordons out of the playing field
https://www.sainsburysmagazine.co.uk/recipes/mains/ultimate-beef-wellington
https://www.sainsburysmagazine.co.uk/recipes/mains/ultimate-beef-wellington
That looks brilliant for your first go, I'd happily serve that to my missus who likes her beef slightly more done than I prefer.
And if you like roast potatoes, I did these, 3 hours at 160 with 120ml of chicken stock added for the roasting, but everything else done normally.
And if you like roast potatoes, I did these, 3 hours at 160 with 120ml of chicken stock added for the roasting, but everything else done normally.