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#1
07-01-2010, 01:01 PM
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Episode 11: Beef Wellington [Discussion]
Beef Wellington
Wednesday, June 30th, 2010 – running time 24:33 We are over in San Francisco! Well Niall is at least and he is making an awesome Beef Wellington! Make this for a big group, we show you step by step how to cook like a gourmet chef! Watch or download here
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“Simplicity is the ultimate sophistication.” - Leonardo da Vinci "I am a firm believer in the people. If given the truth they can be depended upon to meet any national crisis. The great point is to bring them the real facts...and beer." - Abraham Lincoln "... connect the dots instead of assembling a jigsaw puzzle." - Wil Wheaton 
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#2
07-01-2010, 06:08 PM
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Fun Episode
Well I can confirm that this was a really fun episode to shoot! Was so cool to be able to cook for Kevin and Alex from Diggnation who I have to say are real heroes as people I have been watching for a couple of years! Nice kitchen too although I will say that it took a good bit of getting used too and you'll notice a couple of mistakes as I get used to Pragers lovely kitchen! Great fun though!
Let me know what you thought of the episode  N
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#3
07-01-2010, 06:40 PM
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Had a chance to watch.
I mentioned it before, but Beef Wellington is our favourite Christmas meal now. Definitely a celebration/special occassion meal as prepared by Niall. BUT, i am going to try something a little different. A whole Fillet of Beef is expensive, so I am going to try it with individual Ribeye steaks. Ribeye has a similar flavour profile as fillet, but it is (slightly) cheaper. I plan to do the duxelle as per normal but instead of using a single sheet of puff pastry for a whole filet, I'll do each ribeye steak separately - and use seeded mustard (because that is how I roll  )It should be a lot cheaper, and still taste as good. I'll let you know how it turns out
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“Simplicity is the ultimate sophistication.” - Leonardo da Vinci "I am a firm believer in the people. If given the truth they can be depended upon to meet any national crisis. The great point is to bring them the real facts...and beer." - Abraham Lincoln "... connect the dots instead of assembling a jigsaw puzzle." - Wil Wheaton
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#4
07-01-2010, 07:04 PM
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Prager has some GOOD whisky
 (Proper single malt whisky, inc. Glenlivet and something I recognise but can't call to mind)This episode has given me so much extra respect for Prager!
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#5
07-01-2010, 07:17 PM
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another great episode...
but what happened to the pastry around the meat? like what caused it to pop open on the side & not stay wrapped around the meat ? Last edited by xfuuey : 07-01-2010 at 07:18 PM.
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#6
07-01-2010, 07:42 PM
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Pasty on the meat
Quote:
Oh and jetlag! Lots of that! N
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#7
07-18-2010, 08:54 AM
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This was the first Food Mob ep that I've watched, and I really enjoyed it.
I made the Wellington tonight. I had to use a cheaper cut of beef, but it still turned out well. I added a bit of diced celery into the duxelle, which I think worked well. Would have taken a photo, but we were too keen to eat it and it disappeared before I thought to get my camera! One question: After I carved it, the cuts from the centre section soon leaked blood leaving one of the plates in a pink pond. Is this because I didn't let it rest long enough (I gave it 5 mins) or because it was a cheaper, leaner cut or something else? Thanks! Last edited by ruprecht : 07-18-2010 at 09:05 AM.
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