Griff
Master Chef
I used Tony M's beef Wellington recipe and it came out great. This first pic is a 2.1 pound tenderloin roast from a whole tenderloin I bought at Costco being quickly seared.
Then I made the "paste" with food processed scallion, mushrooms, garlic and port wine which was reduced until most of the moisture was gone.
The proscuitto ham thinly sliced and place on plastic wrap.
Spread on the paste.
All rolled up in the plasic wrap. I chilled it on 8* deck for 10 minutes or so.
The store bought puff pastry is being wrapped around the roast.
The finished wrapping.
Out of the 425* oven at an internal temp of 118*.
Plated with roasted potatoes an roasted brussel sprouts.
This was really tasty and I would do it again. I think the next time I'll do it in the BGE but I didn't want to deal with the snow today. Thanks Tony.
Then I made the "paste" with food processed scallion, mushrooms, garlic and port wine which was reduced until most of the moisture was gone.
The proscuitto ham thinly sliced and place on plastic wrap.
Spread on the paste.
All rolled up in the plasic wrap. I chilled it on 8* deck for 10 minutes or so.
The store bought puff pastry is being wrapped around the roast.
The finished wrapping.
Out of the 425* oven at an internal temp of 118*.
Plated with roasted potatoes an roasted brussel sprouts.
This was really tasty and I would do it again. I think the next time I'll do it in the BGE but I didn't want to deal with the snow today. Thanks Tony.