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Individual Beef Wellingtons

post #1 of 10
Thread Starter 
So I'm doing individual wellington as a restaurant week special next week and I have the duxelle and puff pastry. I'm walking myself through the process and I think I may have a problem. The filets will be 4oz each and I'm afraid they will overcook while waiting for the puff pastry to cook through.

I can't change the menu now but would rolling the puff pastry out thinner work or would that make it more vulnerable to moisture? I'll try a few out tomorrow but was hoping for some advice beforehand. Thanks!
post #2 of 10
Thread Starter 
Season, sear and cool filets.
Thaw puff pastry and roll out.
Spread duxelle.
Lightly press seared and cooled filet into center.
Egg wash edges and fold over.
Seam side down on parchment.
Cool.
Cook to temperature.

That's the method I have planned.
post #3 of 10

I'm really interested in the answer to this, too!  As a home cook, I made individual Wellies last night for my Mom, and they were delicious. Meat was cooked perfectly (took them out at 120 and rested for 10 minutes), but at 400 degrees the smallest filet was perfect but pastry needed more time.  The two larger ones were perfect.

 

All with one downside.  After resting, all three had soggy bottoms.  Any advice for how to avoid this?  I thought about resting on a wire rack, but the beef juice is still going to settle...

 

Thanks!

Joni

post #4 of 10

I've cooked BW only once and that was in 1977.  The beef loin measured 6 to 8 inches (15 to 20 cm) in length and purchased from Lenny's in Berkeley;  and once seared and wrapped, it was baked at 350 F (177 C) for approximately 20 minutes if I remember correctly - just enough to brown the pastry.  But that was decades ago and fired in a small domestic gas oven just like they outta' be.  Prior to wrapping in the pastry, the meat was quickly seared and came out perfect afterwards from baking, rare to medium rare.  The pastry tasted truly flakey and was a joy to eat.  I got the recipe from the Escoffier!

 

I don't even remember if I used yeast in the recipe.

 

Here's one trick:

 

My puff pastry was made using PASTRY FLOUR.  Being higher in starch than AP flour, PASTRY FLOUR will brown in the oven much faster than AP flour.  A flour higher in starch (therefore lower in gluten) browns in the oven way faster than a flour that's higher in gluten like AP.

 

There's an inverse relation between starch and gluten content when it comes to flour.  Pay attention, Junior.

 

And because of it's higher starch content, PASTRY FLOUR will thicken a sauce better and the result is a much smoother and less gummy mouthfeel than what AP provides.  So try making your puff pastry using PASTRY FLOUR.  And remember to brush the sealed PASTRY FLOUR with a wash.

 

And again, my baking time may be off a bit.



Upper case added for emphasis and I'm not shouting.  Elevated starch = better browness.

 

And AND bake it on a blue steel sheet pan from MATFER for the heat transfer and bottom flakeyness:

http://www.matferbourgeatusa.com/blue-steel-oven-baking-sheet-3


Edited by kokopuffs - 1/11/16 at 10:50am

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #5 of 10

Also be sure of 2 things: 

 

-- Do a good and proper sear especially on the bottom surface of the meat.

 

-- Be sure that mushroom-pack (the duxelle layer) is firm and dry, else further moisture

leaches out during cooking and guess where to---right to the bottom of the pastry dough,

creating the dreaded city of mush. 

post #6 of 10

I'm a home cook who loves to entertain. I usually have a sit-down dinner for 14 on New Year's Eve. Because I've never made wellington before, I took a few hands-on cooking classes at Sweet Basil cooking school in Scottsdale, AZ. I'm a snowbird who takes at least 4-5 classes every season. One class was for a whole BW. I want to make individual BW, but I'm not sure how I feel about spending almost $100 on just the meat, even from Costco. I wondered what I can do in advance so that I'm not preparing them all day before the party.

 

One of my classes suggested using thinly sliced Black Forest ham on top of the puff pastry, followed by the cooked and paper toweled mushrooms. Then lay the  browned, cooled beef on top before closing everything up. I was told it would keep the pastry from getting soggy. It worked! Since I like flavorful food, I thought of using Kosher turkey pastrami instead of ham. It's moister and spicier than regular turkey or beef  pastrami.

post #7 of 10

Breading the seared tenderloin (flour, egg, panko) worked for me to avoid a soggy pastry.

Also egg wash all over the puff pastry before wrapping.

It's a serious departure form the classic Boeuf on Croûte, but works.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #8 of 10

You need to be sure you cook all the water out of your duxelle.  I cook mine off in a hot dry pan.  A dry type of ham in between the puff and duxelle works great.  I made BW for the challenge yesterday.  

post #9 of 10
https://www.youtube.com/watch?v=5uXIPhxL5XA
Beef Wellington by Gordon Ramsey
post #10 of 10

Thanks for all the info. I checked out Ramsey. I like his suggestion to use the plastic wrap to get the right shape and keep overnight. How much beef would be enough for 14 people? Do I have to make twice what Ramsey used? The more I think of it, I probably won't have the patience and time to make individual ones.

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