Home » The Beast

The Beast

June 6, 2020
Beef Wellington
Pg. 111
Afnan, Season 5
7 down…92 to go!

Y’all. I have been PUMPED for this recipe. Prior to tackling this project, my “signature dish” was a Salmon Wellington I found on the Tasty website (one of my all time favorite places to try new, innovative recipes). I make it any time I’m trying to impress and/or spoil someone I care about. After watching MasterChef and MasterChef Junior so many times, I’ve always wanted to make this, one of Gordon Ramsey’s “signature dishes.”

Let me start of by saying making crepes is a bit harder than I thought it would be! Maybe I should have started in true ‘Julie and Julia’ fashion and worked through Julia Child’s cookbook first, “Mastering the Art of French Cooking.” I’m sure there would have been crepes in there.

Once I got the size right, I then managed to get the thinness correct. Once that was nailed down, I finally got the flipping technique down. Did it take me two batches, even though it said one batch would leave me with leftovers? Maybe.

Crepe? Check. I even took the liberty to add white pepper to my second batch. Fancy, I know.
Prosciutto? Check. Plus, a great snack to munch on while cooking.
Mushroom Duxelles? Check. I used to think that was a special type of mushroom, but I learned it’s basically minced, browned mushrooms.
Great sear on the filets? Check. Quite proud of it actually, since my fella is usually the steak master.
Brushed Dijon Mustard? Nope. I forgot. Whoops!
Puffed Pastry? Check. I even bought myself my first rolling pin. Previously, I have used a bottle of wine in it’s place. Odd, I know, but effective.

Before I get to the end, I would like some answers. How come this recipe took two days when the MasterChef contestants make them in an hour?! After rolling the filet in the prosciutto and the crepe, the recipe said to wrap tightly in Cling Wrap and refrigerate for at least four hours or overnight. Then the next step is to wrap it in an egg-washed puff pastry, rewrap it, and refrigerate it again for another four to 24 hours. HOW IS THIS POSSIBLE?! If someone solves this mystery for me, I’ll be forever grateful.

FINALLY, I put the Wellingtons in the oven. Once they were golden brown, I took them out and let them rest. As I cut through it’s flaky crust, I felt as nervous as the contestants when Gordon Ramsey cuts into theirs. Well, honestly, probably not, but I was still nervous! You have no way of knowing if the steak is cooked all the way, or if the layers will be even.

Served with recommended mushroom sauce from another MCJ recipe. YUM!

The moment of truth was finally here, and it was FANTASTIC. I felt so proud and so satisfied. I could not believe I had finally tackled the beast. I’m gonna have to add this to the list of “signature dishes” I can cook when I want to impress or spoil someone in the future.

What did I do differently?

  • I added white pepper to the crepes.
  • I couldn’t help but also add garlic powder, onion powder, and red pepper flakes to the Mushroom Duxelles. Those three seasonings have become a staple in my cooking. Even when they’re not required, I can’t seem to keep myself from throwing them in.
  • I forgot the Dijon mustard. Ugh. But I’m trying not to be too hard on myself during this whole project. Heck, I’ve seen some the kiddos on MCJ forget an ingredient every now and then.
  • I snuck in a little pinch of coarse salt to the tops of the Wellingtons. I’m not sure where I’ve seen it before, but my instinct told me to, so I did.
  • I cooked the Wellingtons in the oven a few minutes longer than it said to. I was looking for the right golden color on the outside, but I was kind of worried about the internal temperature of the steak. Next time I would let it cook for maybe even 1-2 more minutes (max!) My filet was a perfect rare-medium-rare (except for at the thickest part in the center), and I could have done with an even more perfect golden brown color.
  • Also, the recipe called for Kobe beef filets. I’m on a budget so we got regular tenderloins, and even talked the butcher into giving us a lower price because they were about to go bad. Score!

All my love,
Dani, a bid tid

P.S. What is your “signature dish” that you make for special occasions? I’m also currently looking for some “signature desserts” to “wow” people when they invite me somewhere and always seem to casually throw out, “if you could bring a dessert, that would be great!” I am no baker. Help.

Wanna give this recipe a shot? Click below for the recipe.


Follow Along!

This Is Gonna Be Fun.

Make sure to subscribe so you don’t miss out on any of the good stuff–growth + successes, failure + flops, and all honest moments in between!

No Comments

  1. My signature dish would be Parmesan chicken with homemade mashed potatoes and roasted Brussels sprouts with bacon. As for dessert, people most often request my double chocolate dream cookies, raspberry-white chocolate bars, molasses cookies, key lime pie, chocolate pie, and fudgy brownies.

Leave a Comment

Your email address will not be published. Required fields are marked *