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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.

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.
Egg wash outside.
Cook to temperature.

That's the method I have planned.
Thanks in advance!
post #2 of 10

I dunno, what else can you do besides try and see? 

 

Sounds like it will indeed be tricky. 4oz is pretty small, I think your right about the time. I don't really have any advice, sorry. Let us know how it goes though. 

post #3 of 10
Quote:
Originally Posted by SCincuboy View Post

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.

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.
Egg wash outside.
Cook to temperature.

That's the method I have planned.
Thanks in advance!


We did 8 oz. individual Beef Wellington's with puff pastry, duxelle and foie gras scraps. We did it the same way you described (in addition to scoring the pastry) but we did not take temperatures on the individual beef, all were served the same temperature. We timed each wellington and cooked in the combi-oven so we had consistent results every time. I do not recall how long we cooked them but you will have to test it a few times to get your timing down. Taking individual temperatures will be a bit of a challenge but not impossible.

 

Hope this helps.

post #4 of 10

Might be tricky but a hot convection oven running on high fan is where I'd probably start.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
post #5 of 10
like lc854 ive done tons of these, 4 to 6 oz is ok, by the time the pastry puffs
up theyre about the right size, same method you described, no convection, that
cooks the pstry too fast. Pre seared, and cooled is fine, I often made em a night
ahead and stored in frige, they cooked up fine. Unfortunately i dont remember
the cook time either, i believe internal temp around 125 deg or so.
Of course all this is for true wellingtons, using quality beef tenderloin.
post #6 of 10
Thread Starter 
Thanks guys, 410 convection with the fan on high for 16 minutes worked perfectly. Just cooked them all to mid rare!
post #7 of 10
Quote:
Originally Posted by SCincuboy View Post

Thanks guys, 410 convection with the fan on high for 16 minutes worked perfectly. Just cooked them all to mid rare!

Nice! I thought for sure the 4oz size was going to be a huge problem, glad it worked out for you. 

post #8 of 10

Cool!  Glad it came out well.  Did it end up being pretty popular?

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
post #9 of 10
Thread Starter 
Yea, selling 10x more than anything else on the restaurant week menu!
post #10 of 10

Looks tasty. Nice job.

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