The trick is to smoke the meat and not make the meat smoke
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Beef Wellington

Beef Wellington - Day 2

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This blog entry will describe Day 2 of my recent BEEF WELLINGTON cook. When we left off at the end of Day 1 (see BEEF WELLINGTON-DAY 1), the beef tenderloin had been seared and wrapped in prosciutto coated with the duxelle (mushroom, shallot, garlic, thyme paste) and held together with a sheet of plastic wrap. The plastic wrap had aided in initially wrapping the meat and also helped give the roast a cylindrical shape while it cooled and firmed up in the fridge. The Green Peppercorn Sauce had also spent the night in the fridge and all that was left for it was to be gently reheated on the stove. Then just before serving I’d add in the brined green peppercorns (minus the brine). Originally the recipe was intended to be made in one day. In reading the recipe comments section, I’d found that many folks left the plastic wrapped roast stay in the fridge overnight together with the peppercorn sauce. They finished it off the next day. This made the recipe a lot more predictable on the day you actually wished to serve it. The time variables from 3 separate reductions all occurred on the first day, when you weren't trying to coordinate an end time with the rest of the meal. Day 2 should prove to be rather predictable, or so I thought. I was in for a big surprise, but I’ll save that for the proper time. Read More...
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Beef Wellington - Day 1

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This first blog entry starting the new year in 2012 is about how I ended my year in 2011: Making Beef Wellington on the grill. For whatever reason I’d decided about two years ago that I wanted to make Beef Wellington. There was something about meat and puff pastry in the same dish that intrigued me. Making it in the oven had zero appeal to me though, but somehow the idea of doing it on the grill was intriguing. I actually put it in my year end blog entry LOOKING BACK, LOOKING AHEAD 2010, where I listed it as one of the 5 new things I would like to make in 2011. It was looking like I wouldn’t make that goal in 2011. But then I was looking for something different to make for New Years and I hit upon the idea of making Beef Wellington. Just as I did with the cook, I’ll divide this blog entry into two parts: One covering Day 1 and one covering DAY 2. Read More...
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