Beef Wellington onna Weber. Lotta pics.

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Mark R
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Location: Center West.....here

Beef Wellington onna Weber. Lotta pics.

Post by Mark R »

I looked away for a minute or two and the internal went from 118° to 138°, so a little more done than I would like, still excellent! :thumbright: :thumbright: :thumbright:
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With Prosciutto wrapped green beans and mad hunky with sesame oil and Prosciutto wrapped taters. I just put some sesame oil and Mad Hunky GP in a baggie, tossed the taters in an shook it all up! Topped with a little Alfredo sauce.
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I made two beef and two pork, one of the beef and pork I Soux Vided, just to play with it. Results still out on the Sous Vide pork. Beef got et!

Start with Duxelles, mushrooms (cremini & Shiitake), olive oil, salt pepper, thyme and pecans.
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Next Herb Crepes, flour, eggs, sugar, salt, chives, thyme, whole milk,water and butter.
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Cookin in a #8 Griswold small block.
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Then sear the meat...in the same Griswold.
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Coat with Dijon Mustard while still warm, then chill.
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Lay out some plastic wrap, put a crepe on it.
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Coat the crepe with duxelles,
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Layer Prosciutto on top of the duxelles,
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Put de meat on de top!

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And wrap that sucka! Just like a fattie. Then chill.
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Roll out you puff dough an put it on more cling wrap, and wrap it....just like a fattie.
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Wrapping a tatter,
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Veggies ready,
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BW's ready fer some fire!
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And on the pizza Weber with the taters,
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And done,
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You will notice I started with 4 pieces of meat....and finished with three. :shock:
Sunday afternoon, when I made all this, got all the parts ready. Was gonna start the fire, let it warm up easy. Bout 4pm, figured I'd sit down for a minute...woke up bout 8pm. Had to do a quick dinner, grabbed one of the sous vide pieces and grilled it.

Really good eats! Now that I've gotten through the process once, I be doin this more! Just a lot of layers of flavor!
Last edited by Mark R on Tue Jun 30, 2015 6:07 pm, edited 1 time in total.
"Likes smokey old pool rooms N clear mountain mornins. Little warm puppies, children and girls of the night"?
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Mark R
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Joined: Wed Dec 31, 1969 7:00 pm
Location: Center West.....here

Re: Beef Wellington onna Weber. Lotta pics.

Post by Mark R »

I think i could make this work with a couple good slabs of redfish......
Coming soon to a.......
"Likes smokey old pool rooms N clear mountain mornins. Little warm puppies, children and girls of the night"?
ChrisR
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Re: Beef Wellington onna Weber. Lotta pics.

Post by ChrisR »

Looks great Mark!!! Can't wait to see the redfish!
Rik
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Re: Beef Wellington onna Weber. Lotta pics.

Post by Rik »

I gained two pounds just reading that.
Over every mountain there is a path, although it may not be seen from the valley
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Mark R
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Re: Beef Wellington onna Weber. Lotta pics.

Post by Mark R »

Rik wrote:I gained two pounds just reading that.
Ahhhh, my work for today is complete!
Not really that heavy or fattening, till you put the sauce on it. :roll: Would be excellent with an aioly, maybe a basil aioly! :thumbright:
You don't eat the whole thing, just a slice.
Really doesn't need sauce at all, but meeee.......
"Likes smokey old pool rooms N clear mountain mornins. Little warm puppies, children and girls of the night"?
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Mark R
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Re: Beef Wellington onna Weber. Lotta pics.

Post by Mark R »

Thinkin this would work just fine with a turkey breast also.... Might havta that as well! :thumbleft: Topped with a lemon thyme aiole, be right nice!
I sure ain't gettin on the water THIS weekend for sure!
"Likes smokey old pool rooms N clear mountain mornins. Little warm puppies, children and girls of the night"?
JoeS
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Re: Beef Wellington onna Weber. Lotta pics.

Post by JoeS »

Man that looked good Mark.....Keep em coming.....
"I want to help the helpless, but I don't give a damn about the clueless anymore!
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