Beef Wellington - Tips
Discussion
Hi All,
I was wondering if anyone had any tips for cooking a Beef Wellington. I've done 3 or 4 now and normally follow Gordon Ramsey's recipe
https://www.gordonramsay.com/gr/recipes/beef-welli...
This works fine, expect almost always end up with a "soggy bottom". Now the obvious answer is to cook it for longer, but then I don't want to ruin the Beef.
If you have any tips I would be must grateful.
I was wondering if anyone had any tips for cooking a Beef Wellington. I've done 3 or 4 now and normally follow Gordon Ramsey's recipe
https://www.gordonramsay.com/gr/recipes/beef-welli...
This works fine, expect almost always end up with a "soggy bottom". Now the obvious answer is to cook it for longer, but then I don't want to ruin the Beef.
If you have any tips I would be must grateful.
Jordan247 said:
Hi All,
I was wondering if anyone had any tips for cooking a Beef Wellington. I've done 3 or 4 now and normally follow Gordon Ramsey's recipe
https://www.gordonramsay.com/gr/recipes/beef-welli...
This works fine, expect almost always end up with a "soggy bottom". Now the obvious answer is to cook it for longer, but then I don't want to ruin the Beef.
If you have any tips I would be must grateful.
I have the same issue. I think a square baking rack helps to keep the bottom ventilated and crisperI was wondering if anyone had any tips for cooking a Beef Wellington. I've done 3 or 4 now and normally follow Gordon Ramsey's recipe
https://www.gordonramsay.com/gr/recipes/beef-welli...
This works fine, expect almost always end up with a "soggy bottom". Now the obvious answer is to cook it for longer, but then I don't want to ruin the Beef.
If you have any tips I would be must grateful.
I don't tend to cook individual wellingtons so it may be different because I cook a big one for longer, but that said...
I chill for much longer than 30 minutes, I season the beef, wrap it and then store it in the fridge for at least 24 hours, sometimes longer. I sear the beef and then chill again I make the duxel after searing the beef, using the same pan and then let that sit for 24 hours before applying to the beef. Once I have the beef wrapped I chill again for at least a couple of hours.
I have never cook one on a rack, always in roasting tin. If you are doing an individual one then it might be an idea to pre-heat the pan, or as suggested on a rack to allow airflow.
I chill for much longer than 30 minutes, I season the beef, wrap it and then store it in the fridge for at least 24 hours, sometimes longer. I sear the beef and then chill again I make the duxel after searing the beef, using the same pan and then let that sit for 24 hours before applying to the beef. Once I have the beef wrapped I chill again for at least a couple of hours.
I have never cook one on a rack, always in roasting tin. If you are doing an individual one then it might be an idea to pre-heat the pan, or as suggested on a rack to allow airflow.
Few tips.
Make sure your duxelles is dry, not just "not wet" but actually dry when cold, ie. pretty much dehydrated.
Chill everything multiple times and at every stage so the whole thing is cold when cooked.
Use shop bought puff pastry and roll it thinner before use.
Preheat your oven to 200-220 depending on its thermostat.
Preheat the tray you are cooking on and make sure its a heavy one that retains the heat and is properly hot before you put the wellington in it, better still cook on a baking steel with a bit of silicon paper underneath it.
If constructed correctly it will stand upright when cooked so you can rest vertically. Sounds mad but thats a Michelin tip.
No need for racks or anything like that.
Make sure your duxelles is dry, not just "not wet" but actually dry when cold, ie. pretty much dehydrated.
Chill everything multiple times and at every stage so the whole thing is cold when cooked.
Use shop bought puff pastry and roll it thinner before use.
Preheat your oven to 200-220 depending on its thermostat.
Preheat the tray you are cooking on and make sure its a heavy one that retains the heat and is properly hot before you put the wellington in it, better still cook on a baking steel with a bit of silicon paper underneath it.
If constructed correctly it will stand upright when cooked so you can rest vertically. Sounds mad but thats a Michelin tip.
No need for racks or anything like that.
21TonyK said:
Few tips.
Make sure your duxelles is dry, not just "not wet" but actually dry when cold, ie. pretty much dehydrated.
Chill everything multiple times and at every stage so the whole thing is cold when cooked.
Use shop bought puff pastry and roll it thinner before use.
Preheat your oven to 200-220 depending on its thermostat.
Preheat the tray you are cooking on and make sure its a heavy one that retains the heat and is properly hot before you put the wellington in it, better still cook on a baking steel with a bit of silicon paper underneath it.
If constructed correctly it will stand upright when cooked so you can rest vertically. Sounds mad but thats a Michelin tip.
No need for racks or anything like that.
ThisMake sure your duxelles is dry, not just "not wet" but actually dry when cold, ie. pretty much dehydrated.
Chill everything multiple times and at every stage so the whole thing is cold when cooked.
Use shop bought puff pastry and roll it thinner before use.
Preheat your oven to 200-220 depending on its thermostat.
Preheat the tray you are cooking on and make sure its a heavy one that retains the heat and is properly hot before you put the wellington in it, better still cook on a baking steel with a bit of silicon paper underneath it.
If constructed correctly it will stand upright when cooked so you can rest vertically. Sounds mad but thats a Michelin tip.
No need for racks or anything like that.
for those that don't know silicon is baking parchment
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff