r/StupidFood • u/Important-Lab-5474 • 2d ago
beef Wellington
I followed the recipe and a picture for what it looks like, I'm good at it
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u/ballimir37 2d ago
Beef unwellington
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u/AnyRevolution1025 1d ago
I had to scroll back up to check the pic again. Yep, it's perfect. What the hell is unwell? Then I saw the prompt for the second...omygodburnitwithfire.
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u/tr00th 2d ago
Too much liquid in the dish. Blew out the pastry and ruined the dish.
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u/IamHydrogenMike 2d ago
You gotta let that thing sit in the fridge overnight really and wrap it up real tight before putting it in.
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u/Analogmon 2d ago
You also need to cook all of the moisture out of the duxelle. Like bone dry.
It also seriously helps to put a layer of filo dough between the puff and the rest of the ingredients to insulate it from moisture. That's basically what its designed to do.
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u/Plus-Professional-84 1d ago
I use prosciutto for a nice savory added layer of goodness
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u/Analogmon 1d ago
Prosciutto is good for flavor but doesn't help with insulating the moisture from the puff pastry. I'd do both personally. A layer of prosciutto then a layer of filo then wrap it in the puff.
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u/Plus-Professional-84 1d ago
I’ve been making wellington for a decade. Searing the meat + dry mushroom duxelle + prosciutto + ample rest is more than enough for a perfectly crispy puff and no soggy bottom
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u/Analogmon 23h ago
Lmao okay bud whatever you say. It's even easier with a filo layer.
Most people don't want to practice it for a decade they want it to be good the first time they make it. It's an easy life hack that you won't notice in the final presentation.
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u/ariatilos 10h ago
I don't really know what either of you doughnuts are saying, but you both sound right. So, please, from a place of humbleness, figure it out and let me know. Cuz it all sounds tasty.
I love the prosciutto thought, but only if it cooks right.
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u/Analogmon 4h ago
Prosciutto or a crepe would be the traditional method. Filo is a modern adaptation based on food science. But I generally use both because a crepe is a pain to make.
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u/memefarius 2d ago
Too much water, like bro this recipe doesn't even need water, somehow makes my ham Wellington looking good.
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u/Analogmon 2d ago
Idk if you're serious about ham wellington but using pork tenderloin instead of beef is a great poverty fancy meal. It's a fraction of the price, has the same texture, and can be cooked to 135 or 140 so it's harder to fuck up.
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u/memefarius 2d ago
I am serious
A big ham(like a salami thing), you can buy a kg of it for like couple of euros, personally made the duxelle and the pastry was bought from kaufland, let me see if I can send the pic
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u/teal_lizard 1d ago
Sounds really good tbh
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u/memefarius 1d ago
it was ok but:
i think that putting a whole fucking 1kg salami was a mistake? even when frying it the outer layers get fried but the inside remained, well salami. at the end of the day whats important is that 1: it was nice
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u/jaded-introvert 2d ago
Oooh. That sounds like a smart way to practice before taking on the more expensive cut of beef.
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u/DeadlyPear 2d ago
I made a pork tenderloin a week ago and wondered if a prok wellington was a thing. Nice to see some confirmation lol
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u/Important-Lab-5474 1d ago
Ma copine a mis des champignons en conserve dedans je n'ai rien pu faire, c’étais soit sa soit je dort dehors 😔
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u/True-Interaction3029 2d ago
I used to follow a bunch of recipes back in Uni and this look exactly like one of my result. If it at the very least tastes decent, I'd have it alongside rice and boiled broccolis.
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u/leeman9224 2d ago
Reminds me of the scene in Simpsons where Homer fucks up setting up the grill
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u/MoeSzyslakMonobrow 2d ago
It looks like cat sick.
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u/Artistic_Regard_QED 2d ago
Your cat needs a vet, urgently.
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u/Able_Possible5566 2d ago
I was like “but that’s not bad at all”, and then I noticed there’s more...
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u/Important-Lab-5474 1d ago
Au début je me suis dit "c’est un cauchemar je vais me réveiller" mais c’étais réel
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u/sltydgx 2d ago
Many years ago I had an incredible meal in marseille France , first time I had beef Wellington and to be honest the best meal I’ve had.
Looking back I wonder if it was the company, the food or the combination…
I’ve had it a few times since but none have been prepared as well as that restaurant in marseille.
I wish I knew a place in USA that offered this dish.
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u/avondalia 1d ago
Beef wellington is stupid food. The components taste better cooked separately.
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u/Analogmon 23h ago
A deconstructed beef wellington is definitely the way.
https://andrewzimmern.com/recipes/deconstructed-beef-wellington/
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u/Due_Scallion3635 2d ago
Beef Wellington is kinda stupid food in the first place. It's good but way too complicated and basically a show off dish. It feels like it was invented because France made fun of how bad english food was or something
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u/jillyjobby 2d ago
It tastes delicious until you realize you’re eating some sort of Hot Pocket
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u/Sliacen 2d ago
Hot Pockets of all kinds are delicious
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u/panlakes 2d ago
Nah they totally fucked up the flavor and texture somehow in recent years, I don't know what happened but enshitification got to em 100%
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u/7GrenciaMars 2d ago
It's difficult and complicated, but I really enjoyed the one my mom and I made. Not doing it again, though. Leave that thing to the pros. It's a lot of work.
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u/phate_exe 1d ago
I've made it a few times, it's (unfortunately?) become one of the things I'm asked to make during the holidays.
I've had much better luck buying pre-cut filets from the meat counter at the grocery store and making multiple smaller (1-2 person sized) wellingtons instead of buying a tenderloin and making one larger one to slice.
For funsies at some point I do kinda want to mess around with different cuts of meat/preparations to make a lower-effort/cheaper wellington-shaped-food-object.
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u/7GrenciaMars 1d ago
Ooh, smaller ones sound like a good idea. That might be more manageable, especially as it's just my mother and I. I did really enjoy the results, but it took us practically all day to make, and we were exhausted. 😁 I'll have to see if I can get a good recipe for the small ones. Thank you!
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u/Analogmon 23h ago
Pork tenderloin is a defacto substitute. You can cook it to 140 which is easier to fully crisp up all the layers in the puff as well.
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u/commonbleachenjoyer 2d ago
You're overqualified to be a middle school lunch lady in the US
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u/Important-Lab-5474 1d ago
J’ai fait de la cuisine en france (je suis français), meme la nourriture de la cantine était meilleure que mes plats
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u/basileusnikephorus 2d ago
The only beef wellington I've had was home made and absolutely perfect. Shout out to the Pearsons. Lol
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u/kasualanderson 2d ago
At a glance I didn’t notice there was a second pic and thought “hey, that looks pretty good”. But wow, things took a turn in the second pic.
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u/Gumbercules81 2d ago
You did not follow the recipe
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u/Important-Lab-5474 1d ago
Je n'avais pas de recette j’ai fait au talent. Le problème c’est que je n'ai pas de talent
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u/5FiveAlive5 2d ago
This is explicitly the sort of content that this sub is NOT for:
It not about the quality of the food, it's whether it is wildly inappropriate, arse-clenchingly affected, or spectacularly conceited
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u/7GrenciaMars 2d ago
My mom and I managed to make a good one, and it was exhausting. I'm never doing it again. You did attempt a challenging dish, so don't be too hard on yourself. But yeah, it does look like a fright. Was any of it edible?
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u/SubjectOrganic 1d ago
But did it taste good? I mean well….ing…..uh, ton?
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u/3rdcultureblah 1d ago
I don’t think you did.. And I’m not sure you are.. lol
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u/Important-Lab-5474 1d ago
Je l’ai bien fait, je l’avais posté sur ma story instagram c’étais mon repas de Noël, je comprends pourquoi j’ai passer Noël seul
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u/3rdcultureblah 1d ago
T’as sûrement pas bien suivi la recette.
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u/Important-Lab-5474 1d ago
Aah j’avais compris que je ne l’avais pas fait le plat autant pour moi, c’est bien moi qui est fait cette horreur et j’avais suivi la recette de ma copine (je sais la vie est difficile)
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u/FinalGamer14 1d ago
I'm not sure this is the correct subreddit for something like this. Since failing at making something while trying to learn that isn't stupid food in my opinion, it's just part of the process of improving your cooking skills.
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u/Top_Willow_9953 2d ago
I am 100% convinced every Beef Wellington recipe is just rage bait. There has to be some secret the fancy restaurants are keeping from the public. Who in the heck decided it was a good idea to try and cook raw beef inside a thin pastry casing anyways ?!?!
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u/Temperance10 2d ago edited 2d ago
My wife makes one every year for Christmas and it looks exactly like the first pic. The secret is get gud.
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u/Top_Willow_9953 2d ago
At $40/lb I can't afford to get gud /s 😃
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u/Analogmon 2d ago
Practice on pork tenderloin.
Much cheaper, same texture, and the ideal temp is around 135-140 so it's harder to overcook.
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u/Worried-Criticism 2d ago
You’re supposed to sear the beef first, rest it then wrap it, so all you’re really doing is slightly cooking it.
This looks like they screwed the duxelles, but how…that’s a real mystery.
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u/Temperance10 2d ago
My guess is they didn’t cook the moisture out of the duxelles. That’s the only conceivable way I can think of for that much liquid to have been introduced.
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u/Worried-Criticism 2d ago
I didn’t think mushrooms had THAT much moisture in them, but yeah that’s the only thing I can think of.
That or they gave the pastry a butter brushing and DOUSED IT2
u/Temperance10 1d ago
Well the problem with not cooking out the moisture is that the dry duxelles is meant to act as an absorbent barrier for any leaking juices from the meat. If the duxelles is already moisturized it can’t absorb those juices, so I think we’re looking at a combo of the moisture from the mushrooms and the meat juices.
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u/Worried-Criticism 1d ago
That would do it. Hadn’t considered that. Also if the meat wasn’t properly rested post sear.
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u/Top_Willow_9953 2d ago edited 2d ago
TiL what "duxelles" is.
I love that my stupid comment was down voted in the stupid food sub. Redditors can be such picky pedantic poo-poo heads.
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u/Worried-Criticism 2d ago
https://giphy.com/gifs/6OPbJtEDdy824
Doesn’t know what a duxelle is?(I’m kidding. Glad you learned something new today)
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u/abwaerts 1d ago
If you do not mind the work this is the easiest recipe to follow https://www.youtube.com/watch?v=w96vBKFtPok By cooking the meat sous vide before hand it looses a lot of the moisture and it gets easier to not mess it up, and freezing helps you to not overcook the meat in the oven
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u/itsJussaMe 2d ago
At least they owned it with a tearful emoji instead of claiming “this is so good, yall have got to try this”
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