What's cooking?

My first attempt at Beef Wellington, pretty happy with how it came out.

 

I've never had Beef Wellington. Can you tell me what goes in to it? Some type of spread it's wrapped in?

 

It looks awsome Huw. Do tell!

 

Beautifully done Huw!

 

Classics :like

 

It's Puff pastry spread with mushroom duxelles, then chicken liver pate wrapped around beef eye fillet, I added some crepes which I'd seen in a few recipes which really helped to hold it all together and stop the pastry getting too soggy.
It was tasty, and impressed the dinner guests, but quite fiddley for a night off dinner.

 

sounds yummy! I've never had any of that before

 

Love the crepe idea, never heard that before. Do you just sear the beef? And how long in the oven? Yours looks perfect. Oh, and what knife did you cut it with?

Stefan

 

Hue, your Beef Wellington looks way better than mine.

 

Corned Beef

 

I seared the beef for 2-3 minutes, then chilled it. I think having everything fridge cold makes it much easier when trying to roll it all up.
The piece of Beef weighed 1.2 kg and took about 50 minutes @200c. I took it out when the internal temp hit 44c and then let it rest for about 45 minutes.

Looks pretty tasty to me Charles, I was thinking about adding Prosciutto instead of the crepes, but the pate recipe already had quite a lot of bacon in it. Maybe next time.

 

Looks great Huw, Charles and Taylor!

Huw - I've tried the crepe method as well as Parma ham. Once I tried Bresaola around the beef and duxelles. I thought at the time it was a great idea, but it was underwhelming. I find well chilled is the best path to success.

 

Got some nice little fish today from Sydney fish market. Didn't cook this plate, but at least I cleaned and cut them all up.

Aji, sayuri, and ma-aji or yellow tail, garfish, and silver travelly in local dialect.

 

Very nice Wellington Huw,
That's an impressive array of fish and display of knife skills too Chanop

 

I love seafood and that plate looks mouthwatering.

 

Potatoes , peas and carrots : purple potato gnocchi , pea purée , pea tendrils ,glazed carrots and thyme foam

Roasted and dehydrated beetroots , raspberry , beetroot soil and celeriac cream


Pumpkin agnolotti , sage brown butter , pumpkin puree and seeds

 

Can't wait to eat your cooking!

 

Looking like great food as usual Chef!

 

Must make a two hour's trip to the vine region one day. Nice, Mert. And thank for your comments.

 

Shotgun!!!