Peek-A-Boo Beef Wellington - Easy Deconstructed Beef Wellington - Food Wishes
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Date: 2025-12-12
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Comments and reviews: 20
steammachine3061
I always assume when I hear the word 'deconstructed' in relation to a well known food. Is the person doesn't know how to make that specific food lol. I do an excellent deconstructed Yorkshire pudding. it's a pancake. Although that's pretty much how my yorkies end up when I try to make them anyway lol. Another 'i cant make beef wellington' that I like is something called a burger puff. Which is just a burger cooked inside a puff pastry case
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I always assume when I hear the word 'deconstructed' in relation to a well known food. Is the person doesn't know how to make that specific food lol. I do an excellent deconstructed Yorkshire pudding. it's a pancake. Although that's pretty much how my yorkies end up when I try to make them anyway lol. Another 'i cant make beef wellington' that I like is something called a burger puff. Which is just a burger cooked inside a puff pastry case
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drxym
This dish is equivalent to pubs that serve a pie which arrives as a stew with a puff pastry square on top. aka not a pie. Peek-a-boo beef wellington is just a beef vol-au-vent sandwich. Maybe it's nice but it's not a beef wellington. If you're going to the effort of making this thing, then just go the extra inch and make the real thing. It's hardly more effort and far more rewarding.
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This dish is equivalent to pubs that serve a pie which arrives as a stew with a puff pastry square on top. aka not a pie. Peek-a-boo beef wellington is just a beef vol-au-vent sandwich. Maybe it's nice but it's not a beef wellington. If you're going to the effort of making this thing, then just go the extra inch and make the real thing. It's hardly more effort and far more rewarding.
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scotto9591
I'm sure your response is going to be. That's just you cooking.
But is there a recommendation for a substitute for the pate I really don't appreciate the taste or texture. When I make an actual beef Wellington at home, I usually use chopped up mushrooms with aromatics.
FY I
Another name might be. an open face Beef Wellington
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I'm sure your response is going to be. That's just you cooking.
But is there a recommendation for a substitute for the pate I really don't appreciate the taste or texture. When I make an actual beef Wellington at home, I usually use chopped up mushrooms with aromatics.
FY I
Another name might be. an open face Beef Wellington
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blakecurry3880
Never occurred to me to just make a Beef Wellington burger before, but I'm sure it's quite good, though I question how much it would stay cohesive as you are cutting into it. You likely have to put in some effort to get all the components in each bite since it won't be compactly packaged. Still, I'm game to try it.
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Never occurred to me to just make a Beef Wellington burger before, but I'm sure it's quite good, though I question how much it would stay cohesive as you are cutting into it. You likely have to put in some effort to get all the components in each bite since it won't be compactly packaged. Still, I'm game to try it.
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bassontreble
I will say, learning how to tell if meat is done just by poking it is a magical skill to have. Once I got a feel for it it's rarely steered me wrong. (In my case, I learned it from going to physical therapy of all places, in relation to how poking my hand felt )
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I will say, learning how to tell if meat is done just by poking it is a magical skill to have. Once I got a feel for it it's rarely steered me wrong. (In my case, I learned it from going to physical therapy of all places, in relation to how poking my hand felt )
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ME2K23
5: 23 Is that a teflon or ceramic coated pan I wouldn't use a teflon pan on high heat since over heated teflon produce toxic vapor. The teflon itself is not a problem, but the molecules transform into another (gas vapor) compound when it's hot enough to evaporate
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5: 23 Is that a teflon or ceramic coated pan I wouldn't use a teflon pan on high heat since over heated teflon produce toxic vapor. The teflon itself is not a problem, but the molecules transform into another (gas vapor) compound when it's hot enough to evaporate
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Gog511
Medium rare is just too tender for this cut. Filet is not that great of a cut as the price tag says to begin with, but the mouthfeel gets more mushy the more rare you make it. The rest of this is absolutely haute cuisine.
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Medium rare is just too tender for this cut. Filet is not that great of a cut as the price tag says to begin with, but the mouthfeel gets more mushy the more rare you make it. The rest of this is absolutely haute cuisine.
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CoriSparx
This video has given me the horrifying revelation that Beef Wellington is nothing but an insane overengineered sandwich and the more I think about it the more absurd it gets. Doing it this way makes SO much more sense
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This video has given me the horrifying revelation that Beef Wellington is nothing but an insane overengineered sandwich and the more I think about it the more absurd it gets. Doing it this way makes SO much more sense
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matthewanipen2418
The picture itself looked kind of boring. But I knew Chef John NEVER gave us B quality recipes. And after watching the process of making it and seeing the ingredients, I'm already in love.
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The picture itself looked kind of boring. But I knew Chef John NEVER gave us B quality recipes. And after watching the process of making it and seeing the ingredients, I'm already in love.
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EBDavis111
This largely mirrors my philosophy on homemade Chicken Kiev, aka chicken schnitzel with parsley butter. I'm not so concerned with presentation when I'm eating it and not selling it.
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This largely mirrors my philosophy on homemade Chicken Kiev, aka chicken schnitzel with parsley butter. I'm not so concerned with presentation when I'm eating it and not selling it.
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Lavadx
I'm making this on Friday for dinner, 100% no doubt. The last filet recipe, the compound butter Texas Toast one was INCREDIBLE, and I'm certain this will be too.
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I'm making this on Friday for dinner, 100% no doubt. The last filet recipe, the compound butter Texas Toast one was INCREDIBLE, and I'm certain this will be too.
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ishmiel21
This is one of the very rare good versions of a deconstructed recipe. Nine times out of 10, deconstructed recipes are awful but this looks very good: -)
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This is one of the very rare good versions of a deconstructed recipe. Nine times out of 10, deconstructed recipes are awful but this looks very good: -)
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foodwishes
I wonder if, on second thought, Chef John realized he could get two rounds out of one pastry sheet if he didn't take the first one out of the middle.
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I wonder if, on second thought, Chef John realized he could get two rounds out of one pastry sheet if he didn't take the first one out of the middle.
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virginiadaneke2362
At the steakhouse I go to I order my filet rare. They can usually achieve that. It comes out between rare and mid rare just like this one.
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At the steakhouse I go to I order my filet rare. They can usually achieve that. It comes out between rare and mid rare just like this one.
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davidcarbone3385
omg top 150 likes! And, I love beef Wellington but never attempted to make it but will now. TY so much CJ! Greetings to you and Michele.
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omg top 150 likes! And, I love beef Wellington but never attempted to make it but will now. TY so much CJ! Greetings to you and Michele.
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dadren687
because frankly I'm sick of going to any restaurant and every sandwich I buy has sauce that just leaks all over the place when you pick it up
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because frankly I'm sick of going to any restaurant and every sandwich I buy has sauce that just leaks all over the place when you pick it up
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asdisskagen6487
This does seem to be a less fussy and easier version of Beef Wellington, which is a boon to those of us who are fans of the original.
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This does seem to be a less fussy and easier version of Beef Wellington, which is a boon to those of us who are fans of the original.
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bandiceet
I am surprised that recently Chef John has been teaching us some recipes that have had no Cayenne Pepper. Not even just to stay in shape.
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I am surprised that recently Chef John has been teaching us some recipes that have had no Cayenne Pepper. Not even just to stay in shape.
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sarakott7870
The Lovechild fancy baby of a Lovely Christmas Beef Wellington and a Burger Love it and Merry Christmas Chef John foodwishes and All
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The Lovechild fancy baby of a Lovely Christmas Beef Wellington and a Burger Love it and Merry Christmas Chef John foodwishes and All
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jsmith2295
Very creative! I might not want to dock the pastry though, cuz I like the fluffiness, but that's just me. Thanks for sharing!
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Very creative! I might not want to dock the pastry though, cuz I like the fluffiness, but that's just me. Thanks for sharing!
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