#BEEF WELLINGTON

[a-meh]

[daily-deliciousness]

Beef wellington bites

[eat-love-eat]

Beef Wellington Bites

[tofuthebold]

so there was this video…

[ilovemesomevincentprice]

Sent to me by a mutual, Vincent Price's ad for beef Wellington! Looks delish. The food doesn't look too bad, either. Ahem.

[breakfastserval]

Blue Pikmin Ascending

Drawn on school chrome book!! =▪︎w▪︎=

[viejospellejos]

Solomillo Wellington

¿Hay hambre? 🥩

[dinosaurwithablog]

A couple of weeks ago, I said that I was gonna try to make beef wellington. I made it today, and it came out great. I've never made this before. It's a rather difficult dish, but somehow, miraculously, I did it!!! It's sooooooo good. The pastry was light and crispy, the mushroom duxelle was rich with deep flavors, the Serrano ham that I used was delicious, and the beef was cooked to perfection. The red wine reduction was spectacular. I am very, very very, very, very proud of myself and very, very, very full. As you can see from the photo above, Petey was very excited about the wellington, too. Another dish from Hell's Kitchen that I nailed. I'm very thankful to Chef Gordon Ramsay and his show, Hell's Kitchen, for inspiring me to try to cook the food they cook on the show. I have expanded my horizons and my waistline. Hahaha 😆. I need a nap. That took a lot of work, but it was well worth it. In the words of Julia Child, bon Appétit!!! 😊😍😋😋😋

[kedisizasla]

Beef wellington 😌 home made

[cyber-corp]

My brother said that Donald Trump looks like a piece of beef Wellington and I think that’s the only intelligent conversation you’re allowed to have about him

[carlos-in-glasses]

This is what TK Strand fucking went through to make a Beef Wellington for Carlos Reyes.

Method (per BBC Good Food)

STEP 1 - Heat oven to 220C/fan 200C/gas 7.

STEP 2 - Sit the 1kg beef fillet on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 mins.

STEP 3 - While the beef is cooling, chop 250g chestnut (and wild, if you like) mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don’t become a slurry.

STEP 4 - Heat 2 tbsp of the olive oil and 50g butter in a large pan and fry the mushrooms on a medium heat, with 1 large sprig fresh thyme, for about 10 mins stirring often, until you have a softened mixture.

STEP 5 - Season the mushroom mixture, pour over 100ml dry white wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred.

STEP 6 - Remove the mushroom duxelle from the pan to cool and discard the thyme.

STEP 7 - Overlap two pieces of cling film over a large chopping board. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row.

STEP 8 - Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over.

STEP 9 - Use the cling film’s edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go.

STEP 10 - Chill the fillet while you roll out the pastry.

STEP 11 - Dust your work surface with a little flour. Roll out a third of the 500g pack of puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet.

STEP 12 - Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm.

STEP 13 - Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry.

STEP 14 - Beat the 2 egg yolks with 1 tsp water and brush the pastry’s edges, and the top and sides of the wrapped fillet.

STEP 15 - Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides.

STEP 16 - Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle.

STEP 17 - Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry.

STEP 18 - Chill for at least 30 mins and up to 24 hrs. Heat oven to 200C/fan 180C/gas 6.

STEP 19 - Brush the Wellington with a little more egg yolk and cook until golden and crisp – 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.

Sorry but. Heavens to Betsy. That's nineteen steps and it takes 2.5hrs. Baby was not messing around lol

[dougielombax]

Lost episode creepypastas be like:

Presenter: Welcome to Kitchen Nightmares! Today we’re gonna show you how to KILL, cook AND eat Gordon Ramsay.

Gordon Ramsay, looking visibly disappointed: Oh, FUCK OFF!

In my mind….

[geezerwench]

The Wellington Family

[morethansalad]

Vegan Butternut Squash Wellington

[glamnessaaumisc]

Beef Wellington

"MY BEEFSTACHE HAS DEEMED THAT YOU GET MY WELLINGTON STEAM!"

Now that I'm getting more active in TTRPG stuff, I figured I'd draw a full-body image of Beef Wellington the Bard.

Gonna put a wall of text for his backstory underneath a spoiler.

Beef Wellington was an orphan who was never really given a name. He was inspired to become a bard when a traveling musician came to his city, so he stole a lute from a local shop and began teaching himself. He was quite talented as a street performer, and when he turned like 13 he was noticed by a low noble who took him to his palace and hired music teachers to help cultivate his talents. It was also around that time he learned about the world-renowned bards and poets and storytellers based on anecdotes from his teachers as well as books in the noble's personal library. He also got his stage name around this time - the cooks would call him "Sir Beef Wellington" because it was his favorite food. Throughout his 20's he continued to perform in his hometown and at the low noble's court, earning him a fair amount of money and recognition.

However, he realized that his life was growing real boring really quickly - he seldom ever left his hometown and he was running out of ideas to write songs about. In addition, he realized nobody outside of town seemed to know who he was. He figured that, if he was to be like those legendary bards he'd read about, he ought to pursue a life of adventure, so he left his hometown in search of inspiration and, more importantly, recognition.