Ribeye wellington

[Anonymous No.13797202]

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.

[Anonymous No.13797210]

This is the ribAYY btw

[Anonymous No.13797257]

it would be messier than a normal wellington as ribeye doesnt cut as neatly. but no reason you couldn't do it. I once did a wellington with a topside roast that i had cooked sous vide previously. wasn't bad at all!

[Anonymous No.13797269]

Make fucking Spanikopida and cook a good steak, stop trying to ruin both foods.

[Anonymous No.13797295]

>>13797257
Nice anon.

I have some question:

>should I let the seared ribeye rest for a “long” time (20, 30 minutes?) before cooking everything in the oven?
>what temperature needs the oven?

When I reverse sear steaks as big as that ribeye generally it takes 30 minutes @ 194F in a ventilated oven you reach 125F but I never cooked it covered by layers of pastry and moist mushrooms. Hmm.

>>13797269
I want to experiment with something new :(

[Anonymous No.13797374]

>>13797295
Certainly let it rest as long as possible, in fact it’s quite common to completely precook the steak and then rest and chill it, as this minimises juice runoff which could make the pastry soggy. Then all you have to worry about is not overcooking it while the pastry cooks.

[Anonymous No.13797385]

>>13797374
Ok thank you, I’ll try.

[Anonymous No.13797388]

>>13797202
Maybe if you had a thicker ribeye, like if you trimmed a couple inches off a prime rib, but I'm not seeing the pastry getting done before the steak is overcooked.

[Anonymous No.13797392]

>>13797295
You're going to ruin a bunch of food. guaranteed.

[Anonymous No.13797396]

>>13797388
Maybe if you seared the ribeye then put in in the fridge or freezer for a bit you might have a chance at a decent meal but it would totally be trial and error.

[Anonymous No.13797397]

>>13797396
shit for brains is trying to make a "pastie" and he has no idea what he's doing.

[Anonymous No.13797425]

>>13797397
That’s why I’m asking here you rude nigger. If it’s a bad idea I won’t do it but explain to me why so I can learn.

[Anonymous No.13797901]

Bump

[Anonymous No.13797932]

>>13797425
When you stop calling people nigger, you might have people just look at you as a piece of shit, and not a pathetic worthless piece of shit that should be murdered.

Some people don't need to exist, you're one of them.

[Anonymous No.13797985]

>>13797932
nigger

[Anonymous No.13797994]

never get the idea of wellington beef dish
it just seem like too much work
cant you just essentially get the same taste from making a meat, some garlic mushroom paste and maybe some pastry separately
and just put them together on the plate later?

is there some kind of special flavor if you put beef in the bread as it cooked?
or is it mostly for showing off and presentation?

[Anonymous No.13798196]

I think the biggest problem is that the ribeye is a really fatty cut compared to the tenderloin, so there's a risk that that fat will make the pastry soggy when it renders out. I suppose you could just do the middle bit, but you would be wasting a lot of the roast.

[Anonymous No.13798279]

>>13797202
yeah definitely
it's pretty much what every pub does for a Beef Wellington already.
they save their roast beefs for the sunday roast and use thicc steaks for mini 1 serving sized Beef Wellingtons.
They cook super quick and easily, so they can be made to order, only need 10min in the oven.

[Anonymous No.13798397]

>>13797932
Jeez look at this pissed off noosebait

[Anonymous No.13798421]

>>13798196
But if it renders out it's fucked because the whole cut is fucked. If it doesn't render out you suck. Remember the comparison, anon, just like mini-trucks doesn't mean you can because you should.

[Anonymous No.13798966]

>>13797994
I don’t know desu

>>13798279
Thanks.

Should the steak only be seared quickly and put in the oven raw inside or does it need to reach a *particular* doneness?

Even if using the thermometer in the oven the biggest risk is not to having synched cooking times for both the steak and the pasty.

[Anonymous No.13798979]

>>13797202
I recommend you cook the onions and mushrooms in either red wine vinegar or apple cider vinegar or just regular white vinegar + some sugar. Let the liquid really reduce, the flavor is fucking great with rare/medium rare beef.

[Anonymous No.13799003]

>>13798979
Thank you for the tips.

I had the idea of cooking the mushrooms in the fat drippings of the steak after having cooked it and separately the onions in butter, then mix everything trying to take most of the fat/liquid butter away, but I see your point.

[Anonymous No.13799377]

>>13797202
>well marbled

there's a reason tenderloin is used for beef wellington.

[Anonymous No.13799411]

Fat content would make it tough to do the traditional way. Might not be a bad idea to sous vide it or cook low and slow in the oven until much of the fat renders out but it's still not cooked through yet. Search until still very rare and then wrap in puff pastry/mushrooms after letting it rest for a bit, finish it in the oven to cook puff pastry. If you did it all in one go the fat from the rib eye would probably make the dough gooey

[Anonymous No.13799518]

>>13799411
What about this?

https://youtu.be/3dbYW50Jhvw

She refrigerates it 20 minutes and immediately cook it

[Anonymous No.13800103]

>>13798966
just sear it both sides
smother with the mushroom paste and (optional) ham, wrap in puff pastry, slap in the oven.

[Anonymous No.13800181]

>>13800103
Thank you

[Anonymous No.13801176]

>>13800103
Does this mean that 1-2 minutes per side are ok or should you cook the meat to an edible level like rare? Will the steak go from blue to medium rare in 20 minutes (?) in the oven?

[Anonymous No.13801715]

>>13797295
Mushrooms should not be moist in a wellington.

[Anonymous No.13801941]

>>13797932
found the trannyniggerfaggot

[Anonymous No.13802511]

>>13801715
I figured.

Can I make a filling only with caramelised onions without mushrooms?

[Anonymous No.13802594]

>>13797202
>beef wellington

that's always a bad idea

[Anonymous No.13803285]

>>13802594
Is it anon?

[Anonymous No.13803365]

>>13803285
it's just lump of shit that makes you say "wow, I really spent a lot of money just to produce this underwhelming trash". You're better off just cooking the beef as steaks with some mushrooms and saving the pastry dough for spanakopita.

[Anonymous No.13803389]

>>13803365
Spanakopita is made with filo not puff

[Anonymous No.13804658]

>>13797932
>When you stop calling people nigger, you might have people just look at you as a piece of shit, and not a pathetic worthless piece of shit that should be murdered.

>Some people don't need to exist, you're one of them.