/ck/ - Food & Cooking

How bad of an idea is this?

I have a thick 1,1 lbs ribeye and puff pastry, so I was wondering if this could work.

I’ve never made beef Wellington before and I feel like with a ribeye of this size I can risk without losing fillet money if things go bad.

My idea for the filling is to keep it very simple:

>mushrooms cooked in olive oil and garlic mixed with caramelised onions (in butter)

Nothing else since the ribeye is very well marbled and flavourful.

I would sear the sides for 1” each side in cast iron and then cook everything in the oven with a thermometer until medium doneness or until the puff pastry is golden and well cooked, which I hope it will happen when the ribeye is edible and least rare lol.

Give me your opinions and tips.

Well, my dudes, I'm in a pi/ck/le right now.

I've been kinda fucked over for christmas eve. I was gonna make a wellington for a few, but more family has decided to come in out of the blue and I find myself having to wellington for 9. I was gonna just buy the cannon of the tenderloin but I didn't think it would be enough for all of my fatty family so I ended up asking for the whole thing, which was cheaper.

So I believe I have a choice to make, which is cooking them individually or make 2 roasts out of the tenderloin, having one quite uneven and maybe badly cooked and ugly.

>>13192336
Beef wellington.

>>13190369

>>12195489
Do you call them yorkshire pudding or pop-overs?

>>11650679

Thinking of making one of these bad boys for thanksgiving. Are they as hard to make as the directions make it seem? Any tips/advice? Also should i use lamb or beef?

>>11161410
For me? Its Beef Wellington.

>>10367113
Beef lellington, roasted garlic mash, creamed spinach, honey dill glazed carrots. I would make lamb, but half of my family doesn't like it.
Also, does anyone have a good technique for keeping the pastry from getting too soggy? I almost nailed it last year, but I think my duxelles wasn't fine and cooked out enough.