The duxelle there REALLY needs further reduction, so you can tighten the Wellington. Those mushrooms look lightly sautéed.
grabmebytheproton on
Hey now, no sneaky saturation please. Agree about the duxelles… needs to be heavily cooked out. What’s the pastry? Is it puff? Kind of looks like a filo. Would love to see the bake on it
Stunning_Cat9282 on
Wellington is poorly executed.
Sauce looks a bit too loose in my opinion.
Hardly any color on your veg.
I’d give it a 4/10
cheftt51dudu on
What is wild about those mushrooms? They look like king oyster, beech, and oyster mushrooms. All available at the store.
Aslan-the-Patient on
Ok for the first time bud, few really important things to focus on before you try to do things like making fresh pastry (will improve the dish if you can get it right but it’s a dish in and of itself that takes practice, one thing at a time).
1: the duxelle needs to be chopped finer and cooked down further, it’s vital to remove the water or you end up with soggy puff.
2a: That quenelle looks like cud out of a cow’s mouth. I’m guessing that is ‘parsley sauce’. There are a few ways to make this much better, first remove all the thick stems for stock trim, they are too fibrous and drastically reduce the final result. Blanch your parsley quickly in boiling water, shock in ice to keep it vibrant.
2b: You can also add some oven roasted garlic cloves to give it some oomf and a nice texture, otherwise just add salt and a pinch of lemon zest/juice and dribble oil in slowly till you have a nice smooth thick purée. Nutmeg and a tiny bit of marjoram or thyme can also be pretty tasty, if you need to cheat on your greens you can get away with a bit of spinach, it will change the flavour a hair but can be nice if you need a lot.
3: That sauce could do with thickening up a fair bit and for a cleaner looking plate pull it all in a bit, sauce in a tighter ring. To give it some additional lustre add some red wine and reduce by half. There is a method of testing thickness by coating the back of the spoon and drawing through it, it should be syrupy and ooze back together slowly.
4: Sautée your veg harder it looks a little limp, get a nice golden crust on them, don’t put that ko on the welly it is a little jarring and reduces the impact of the prime element of your dish, if you really want something over it you can drizzle a little jus, you could also get away with the parsley sauce quenelle on there if you make it stand up nicely.
5: Last thing I’ll add is a few tourney carrots or green veg could help the dish out with colour and also break up the eating experience a bit.
Hope this helps, tag me in your next rendition, love seeing growth 📈❤️
buffybot232 on
I’ll start with the positives. The main component, the beef, is cooked and rested well which is very hard to do with a wellington. The scoring of the mushroom is a nice touch. But the sauce needs to be reduced more and there should be less wine. The sauce also appears to be split so maybe monter with some more butter at the end. The duxelle, as mentioned by others, needs to be more finely chopped and cooked more.
boldredditor on
What is the green thing on the bottom of the plate, a compound butter?
7 Comments
The duxelle there REALLY needs further reduction, so you can tighten the Wellington. Those mushrooms look lightly sautéed.
Hey now, no sneaky saturation please. Agree about the duxelles… needs to be heavily cooked out. What’s the pastry? Is it puff? Kind of looks like a filo. Would love to see the bake on it
Wellington is poorly executed.
Sauce looks a bit too loose in my opinion.
Hardly any color on your veg.
I’d give it a 4/10
What is wild about those mushrooms? They look like king oyster, beech, and oyster mushrooms. All available at the store.
Ok for the first time bud, few really important things to focus on before you try to do things like making fresh pastry (will improve the dish if you can get it right but it’s a dish in and of itself that takes practice, one thing at a time).
1: the duxelle needs to be chopped finer and cooked down further, it’s vital to remove the water or you end up with soggy puff.
2a: That quenelle looks like cud out of a cow’s mouth. I’m guessing that is ‘parsley sauce’. There are a few ways to make this much better, first remove all the thick stems for stock trim, they are too fibrous and drastically reduce the final result. Blanch your parsley quickly in boiling water, shock in ice to keep it vibrant.
2b: You can also add some oven roasted garlic cloves to give it some oomf and a nice texture, otherwise just add salt and a pinch of lemon zest/juice and dribble oil in slowly till you have a nice smooth thick purée. Nutmeg and a tiny bit of marjoram or thyme can also be pretty tasty, if you need to cheat on your greens you can get away with a bit of spinach, it will change the flavour a hair but can be nice if you need a lot.
3: That sauce could do with thickening up a fair bit and for a cleaner looking plate pull it all in a bit, sauce in a tighter ring. To give it some additional lustre add some red wine and reduce by half. There is a method of testing thickness by coating the back of the spoon and drawing through it, it should be syrupy and ooze back together slowly.
4: Sautée your veg harder it looks a little limp, get a nice golden crust on them, don’t put that ko on the welly it is a little jarring and reduces the impact of the prime element of your dish, if you really want something over it you can drizzle a little jus, you could also get away with the parsley sauce quenelle on there if you make it stand up nicely.
5: Last thing I’ll add is a few tourney carrots or green veg could help the dish out with colour and also break up the eating experience a bit.
Hope this helps, tag me in your next rendition, love seeing growth 📈❤️
I’ll start with the positives. The main component, the beef, is cooked and rested well which is very hard to do with a wellington. The scoring of the mushroom is a nice touch. But the sauce needs to be reduced more and there should be less wine. The sauce also appears to be split so maybe monter with some more butter at the end. The duxelle, as mentioned by others, needs to be more finely chopped and cooked more.
What is the green thing on the bottom of the plate, a compound butter?