Beef Wellington with homemade rough puff pastry
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I wouldn't exactly call myself an expert (have only made it the OG way three times, because it's expensive, but I've turned salmon and even chicken and pork into wellingtons loads of times), but here's some thoughts on en croute cooking anyway:
spinach is a great substitute for duxelle, I used it with parmesan cheese when our family's mushroom loather came around, and for salmon wellington it's a match made in heaven. In the olden days it was foie gras (yes really, talk bout excessive!), this is digusting, overcooked liver is bad.
I replace the parma ham with other cured thin ham. Parma is a fake label for snobs anyway (look it up. It's made from pigs who get carted to Parma from the big pork producers in the EU, like the Netherlands, and then hang around for a week or so before being butchered so they fit DOP standards, a massive waste of fuel and completely unnessesary animal cruelty, thanks Brussels!) There are raw ham products from Germany (Black Forest), Spain, France (Jamon/Jambon) or even Italy itself (Serrano) that are equal or superior and way cheaper. The salty funky flavour of cured pork is really great in this.
If there's one thing I really call exsessive though, it's the damn crepes, it makes it such a heavy meal and takes so long for basically no improvement, do like Ramsay actually does and leave it out. Why add greasy pancakes to my glorious flaky pastry?
I always use storebought pastry, it can be made very thin, and then the dish is basically foolproof: as soon as that thin layer is done, the meat inside is perfectly rare. And pop the fully assembled Welly in the fridge for an hour up to the day before, it really helps keep the tenderloin rare.
Having said that, beef filet is such a soft cut that it's good up to pink medium well. but YMMV
FYI Adam, someone is impersonating you in the comments.
Adam casually revealing that his life partner doesn't consume an entire taxonomy of life.
Was it worth it? absolutely not, lol that ending
How do you know if a dish can carry over heat or not? I don't get the concept.
what a stupid dish, i'll never make it xD
oh yes make sure to reuse the 0.5 grams of plastic, it'll save the environment
Did Adam end the year with a recipe he hates?
I have never seen such a well-explained and simple puff pastry. That will be adapted post haste! Thank you from the bottom of my gluten-free baking-obsessive heart. 💙
Not worth it? It's a rite of passage. Every cook should make it once. Probably only once, but make it once. At least this is an easier recipe than many you'll find on-line. Plus, it's as impressive as heck!
are the breadcrumbs being panko for nought when they're being put through a food processor? I understand if they're getting folded into the veggie puree it's different.
Not trying to be an ass genuinely curious. It's been a minute since the panko episode Adam did
It's so not worth the effort but it looks so worth tasting at least once
You can't find a more overrated dish on earth
Talking about the dark web, and then following up with that piece of meat made me really uncomfortable lol 4:22
This is the most Adam video ever. He complained about how bougie it is the whole time.
Lost all respect when you excluded the ham.
Moss Log Wellington with Reduction a la Ragusea.
Merry Christmas, Adam and family. I'm so glad I discovered you this year!
Hahaha such a fuck around
". . . I don't send them money, I send them to the FBI!" Love this Adam
Pour from high and with confidence, food smells fear. No really the sauce will coalesce into a nice stream but it takes several inches of height for it to form.
You sound so done with this shit
Adam, did you ever make a video where you freeze a pork chop with some garlic and fresh herbs to later be cooked sous vide? I have these frozen pork chops and can’t find the original video with the instructions on what to do with them.
I just fry a steak and serve it with a square of puff pastry 😉