Beef Wellington, Why?

[Btone]

for some reason my social media has been full of Beef Wellington recipes,
but i have to ask what the point of the wellington ?.
yes i understand that the a show piece if the chefs skill.
and after trying to make it my self once (it turned out ok) and trying it i few time in Resultants, i have to ask out side of the skill in making it what does it bring to the plate,
it doesn't improve the beef in anyway, given the cut normally used i would say there are much better ways of cooking it, to bring out the best in it.
so what i'm i missing ?

 

[Quartz]

The pastry keeps the fillet hot while the carver is carving so the last pieces are not cold when served.

 

[Jim99]

I've only it once in a restaurant, and quite liked it as something a bit different.

I don't think I'd spend the cash on buying my own fillet to DIY it though.

 

[pre]

Isn't it because Ramsey positioned it as a xmas recipe at one point? Regardless it's like an indulgent stuffed turkey crown for those who don't like turkey - or bones.

 

[m@rty]

Never tried it, however always wanted to. I'm not a massive fan of mushrooms though so would probably need an alternative to that.

 

[the-evaluator]

so what i'm i missing ?

Most likely, nothing. Beef wellington likely isn't your thing.

Never tried it, however always wanted to. I'm not a massive fan of mushrooms though so would probably need an alternative to that.

Ditto. Mushrooms are the devils gonads. When I make beef wellington at home I use chicken liver pate instead of mushroom duxelles. Spinach (make sure it's *VERY* dry) and caramelised onions also work, but I find the onions a little too sweet.

Olive tapenade is another option but I can't abide olives so haven't tried it.

 

[BUDFORCE]

Over hyped rubbish.

Why would you take a nice piece of beef (and it needs to be for wellington) then cover it in pastry and roast it?

The thing with a good peice of beef is don't mess with it, it doesnt need to be messed with, why would you mess with it?

It's like the emperors new clothes of food.

it's like an indulgent stuffed turkey crown for those who don't like turkey

urgh turkey, thats just fitness chicken.

 

[turbot1984]

Over hyped rubbish.

Nonsense!
I had quail wellington once cooked by Gary Usher .. wow!

 

[DJMK4]

The last thing i would want to do with a cut of beef is to roll it around in pastry.


If i wanted to do that, id go and buy a ginsters slice

 

[DJMK4]

Also, why are they not cooking it properly? looks like the beef has been cooked for 2 seconds

 

[whitecrook]

Also, why are they not cooking it properly? looks like the beef has been cooked for 2 seconds

who is they ?

 

[Quartz]

Why would you take a nice piece of beef (and it needs to be for wellington) then cover it in pastry and roast it?

I saw a comment on YT (I can't be bothered to look for it) which pointed out that the pastry keeps the beef hot while carving / serving. Otherwise the fillet gets cold by the time you've finished serving larger numbers.

 

[DJMK4]

who is they ?

Anyone who tries to make a beef wellington


Its basically beef meat in a pastry on its period

 

[Gray2233]

Anyone who tries to make a beef wellington


Its basically beef meat in a pastry on its period

Eating beef that isn't rare is criminal.

 

[DJMK4]

Eating beef that isn't rare is criminal.

Depends, i can do rare, but not French steak rare

Im more of a medium guy

 

[Quartz]

Eating beef that isn't rare is criminal.

I'd like to see you try to eat oxtail rare. Some cuts require a lot of cooking to become sufficiently tender to eat.

 

[DJMK4]

I'd like to see you try to eat oxtail rare. Some cuts require a lot of cooking to become sufficiently tender to eat.

Im pretty sure i posted on these forums once when i discovered that oxtail was actually a tail of cattle (vom)


I thought it was just a name for a flavour


Just like the time i discovered steak and kidney pies actually contained kidneys (vom)

 

[BUDFORCE]

I'd like to see you try to eat oxtail rare. Some cuts require a lot of cooking to become sufficiently tender to eat.

Yup I agree.

But to make beef wellington really you need to use fillet, which A, is an expensive cut of beef, to ruin by roasting it and wrapping it in pastry. B. needs to be at least medium, to medium rare and C. As beef goes is somewhat flavourless cut on top.

Why, oh why you would do this instead of just getting a really good bit of Ribeye or your preferred cut, season well and leave to rest first, then really hot grill (charcoal if you can) and sear to medium rare. Its so simple, and will literally taste so much better than beef wellington, cheaper, and less fannying about.

I did a 2 bone beef rib roast on xmas day, I had it sat in tons of salt, white pepper an american mustard for a day, then seared on charocal BBQ, before putting it in the oven on 120c until it go to 65c internal, so slightly pink. It melted in the mouth, and all the flavour of the fat rendering through the meat, with that high fat content and also the flavour of the seared parts, hmmmmmmmmmmm. Thats ***** on your beef wellington all day.

 

[DJMK4]

Its a posh ginsters slice, thats all it is

 

[whitecrook]

Why, oh why you would do this instead of just getting a really good bit of Ribeye or your preferred cut,

Sometimes I like tea, ometimes coffee. Sometimes I like a Twix, sometimes a Mars bar. Sometimes I like a pastry covered fillet of beef, sometimes I like a ribeye. Never seen so much gatekeeping over a bit of beef before. wow.