Beef Wellington onna Weber. Lotta pics.
Posted: Tue Jun 30, 2015 6:04 pm
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! 
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.
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.
Next Herb Crepes, flour, eggs, sugar, salt, chives, thyme, whole milk,water and butter.
Cookin in a #8 Griswold small block.
Then sear the meat...in the same Griswold.
Coat with Dijon Mustard while still warm, then chill.
Lay out some plastic wrap, put a crepe on it.
Coat the crepe with duxelles,
Layer Prosciutto on top of the duxelles,
Put de meat on de top!
And wrap that sucka! Just like a fattie. Then chill.
Roll out you puff dough an put it on more cling wrap, and wrap it....just like a fattie.
Wrapping a tatter,
Veggies ready,
BW's ready fer some fire!
And on the pizza Weber with the taters,
And done,
You will notice I started with 4 pieces of meat....and finished with three.
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!
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.
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.
Next Herb Crepes, flour, eggs, sugar, salt, chives, thyme, whole milk,water and butter.
Cookin in a #8 Griswold small block.
Then sear the meat...in the same Griswold.
Coat with Dijon Mustard while still warm, then chill.
Lay out some plastic wrap, put a crepe on it.
Coat the crepe with duxelles,
Layer Prosciutto on top of the duxelles,
Put de meat on de top!
And wrap that sucka! Just like a fattie. Then chill.
Roll out you puff dough an put it on more cling wrap, and wrap it....just like a fattie.
Wrapping a tatter,
Veggies ready,
BW's ready fer some fire!
And on the pizza Weber with the taters,
And done,
You will notice I started with 4 pieces of meat....and finished with three.
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!
Would be excellent with an aioly, maybe a basil aioly! 
Topped with a lemon thyme aiole, be right nice!