Who Made it Best: Beef Welly Edition #1

@jortskitchen The Famous Beef Wellington 🏴󠁧󠁢󠁥󠁮󠁧󠁿🇬🇧 I started cooking 4 years ago and only started taking seriously 1 year ago. I’ve never worked in a restaurant or been professionally trained. I’ve always wanted to make a beef Wellington but it’s time consuming and easy to mess up. I didn’t think I had the skills to cook one, let alone make one that’s perfect enough to be posted. This dish is one I’m the most proud of because I was able to prove to myself that even though I’m not a chef, my cooking skills the past couple years have accumulated to a point where I can cook prestigious, well known dishes as long as I’m careful. I say all this because if you think you can’t cook, just know I could barely make rice a couple years ago. Anything is possible if you just start trying 🙏 #beefwellington #gordonramsay #recipesoftiktok #foodietiktok #foodtok #culinary #homecooking ♬ original sound – JortsKitchen | Recipes

@jonwatts88

Classic Beef Wellington 😍🎄 If you fancy being a little adventurous this Christmas then why not try making your own Beef Wellington ✨ Here’s what you need to make this: 800 g Centre cut fillet of beef 2 tbsp dijon mustard 6 Slices of prosciutto 6 Chinese pancakes 400 g Chestnut mushrooms 1 bunch of fresh thyme 2 Sheets of ready rolled puff pastry 2 Egg yolks Tips for avoiding a ‘soggy bottom’: When making the mushroom duxelles, press it into a sieve to get rid of excess moisture. Once wrapped in pastry, wrap in cling film and pop into the fridge so it’s chilled before going into the oven. Put an oven tray into the oven so it’s already hot when you put the wellington onto it. Check out my website for the full written recipe 🙌 Have a go, and let me know how you get on! ❤️

♬ Last Christmas (Pudding Mix) – Wham!

@chefjonnymarsh Beef Wellington is one of my favourite things to cook! It may take a while to prepare and get right but it’s well worth the wait! My little cheat for ensuring I get the perfect Wellington everything single time is to sous vide (water bath) the meat before baking g in the pastry! Not only does this mean every time I go to a players house I know the Wellington will be perfect but it’s also means the pastry will always stay crisp as the meat doesn’t need too much resting, so less chance of soggy pastry I cook the beef at 51° for 3 hours #beef #beefwellington #food #foodie #foodtiktok #homemade #pastry #meat #easy #easyrecipe #cooking #chef ♬ original sound – ChefJonnyMarsh

@twisted This Airfryer Beef Wellington is the perfect weeknight dinner or Sunday roast #sundayroast #weeknightdinner #beefwellington #airfryertiktok ♬ Cowboy Sunday – Amanda Rosa

@the_boujee.foodie Extended Beef Wellington Individual Sized #method #processvideo #tips #technique hoping @gordonramseyofficial approves 💜 Beef Wellington is one of those signature dishes that is so satisfying to eat, and any effort to making it would not be wasted. There are a few steps involved but I’ll highlight a few things I’ve done to make this easier for me. #steps: Searing the seasoned filets on very high heat, removing them to rest and basing with Dijon mustard. Leave the filets to cool off completely. Preparing the mushroom duxelles by chopping your mushrooms before placing in the food processor. I added garlic, caramelised onion and savory thyme, salt and pepper. Blend the mushrooms in the food processor until it is a chunky paste. In a medium heat pan, place the mushroom paste in the pan and cook it down, releasing and eliminating the moisture in the mushrooms. Preparing the crepe, to coat the entire layer and keep the puff pastry crispy, I made 4 crepes and added green color to this crepe as aesthetically it’s more beautiful with the pop of color. Assembly: The layers, when assembling are: crepe first, parma ham or prosciutto, mushroom duxelles, mustard filet. As this was a miniature Wellington, I cut a circular crepe, layering parma ham, mushroom and laying the filet on top. Then pressed mushroom duxelles around the top and sides of the filet before wrapping in parma ham again and laying the crepe layer on top over the filet. I flipped it over so that I could tension wrap the whole thing in cling wrap and chilled in the refrigerator for a few hours. Puff pastry is placed on the bottom (circle cut to fit the crepe filet) with pastry layer over the top. Pinch the sides to seal the top to the bottom of the crepe, cutting away extras. Lattice was prepared, layering on top of the pastry, with watered down egg yolk wash, flaky salt and thyme in between the lattice pattern. Baked both on fan forced 220 C for 25 minutes. Was it worth it? Absolutely for Bae! 🖤 #ramseyreacts please react it would mean the world to me♥️ 🙏🏽 #beef #beefwellington #wellington #filet #filetmignon #homecook ♬ original sound – The Boujee Foodie