looks great to me , any chance of a component list ?
slitelystoopib on
I’m assuming the brownish sauce is the duxelles? I’d add whole mushrooms but be careful to not over crowd
Eastern_Bit_9279 on
Looks great,
not sure how its a deconstructed Wellington,
pretty sure everyone was happy when the reconstructed phase died a hard death 10 years ago.
Just call it what is is
Personally I think it’s missing a Lil bit of red wine sc
qawsedrf12 on
a little finishing salt on the meat
vinfox on
I don’t see pate? And is that some sort of pastry under the onion or is that missing as well?
Regardless, I don’t really like the idea of “deconstructed” beef wellington, because the construction is the entire thing that makes beef wellington impressive or attractive. It’s a more-than-the-sum-of-it’s-parts dish, so breaking it down to it’s components does it no favors. I suppose this looks reasonably nice, and the meat appears well-cooked, but I really don’t see the point in trying to recall beef wellington with it.
Sir_twitch on
It looks like you started without knowing what’s in Beef Wellington.
That’s a lot of onion.
Is that puff pastry or just an anemic, half-cooked dough?
Your “duxelle” looks like, well, ya know.
Aside from tacky, what are the microgreens? I hope spinach, but they don’t really look like it.
Otherwise, you’ve nailed early 2000’s deconstructed plating.
TomatilloAccurate475 on
That’s just dumb.
ionised on
Not 100% on the deconstruction, but…
I really like this, but I’d add some un-blitzed mushrooms and a lick of proper English mustard (unless that isn’t the flavour you’re going for). Maybe tighten the pastry up, too.
sk3pt1c on
Loving the little drops of dog diarrhea 😅
Wop-Wop on
Not sure about the idea, but you are missing an important ingredient: the parma ham!
pascilla on
It’s a pretty plate. It ain’t Beef Wellington. Seems to be missing pastry, which I would consider a critical element for beef Wellington. I really mean this in a constructive criticism way…make a great beef Wellington. Call it beef Wellington and sell the hell out of it. Don’t scrimp! Use truffles. Use pate foie gras. Make pastry from scratch, don’t fake it with boxed puff pastry. Charge for it. Take preorders. Run out. Make it special. It’s such a great dish on its own.
Again, please take this as constructive.
leo6682 on
Tbh i like it! Not perfect but it looks really good
12 Comments
looks great to me , any chance of a component list ?
I’m assuming the brownish sauce is the duxelles? I’d add whole mushrooms but be careful to not over crowd
Looks great,
not sure how its a deconstructed Wellington,
pretty sure everyone was happy when the reconstructed phase died a hard death 10 years ago.
Just call it what is is
Personally I think it’s missing a Lil bit of red wine sc
a little finishing salt on the meat
I don’t see pate? And is that some sort of pastry under the onion or is that missing as well?
Regardless, I don’t really like the idea of “deconstructed” beef wellington, because the construction is the entire thing that makes beef wellington impressive or attractive. It’s a more-than-the-sum-of-it’s-parts dish, so breaking it down to it’s components does it no favors. I suppose this looks reasonably nice, and the meat appears well-cooked, but I really don’t see the point in trying to recall beef wellington with it.
It looks like you started without knowing what’s in Beef Wellington.
That’s a lot of onion.
Is that puff pastry or just an anemic, half-cooked dough?
Your “duxelle” looks like, well, ya know.
Aside from tacky, what are the microgreens? I hope spinach, but they don’t really look like it.
Otherwise, you’ve nailed early 2000’s deconstructed plating.
That’s just dumb.
Not 100% on the deconstruction, but…
I really like this, but I’d add some un-blitzed mushrooms and a lick of proper English mustard (unless that isn’t the flavour you’re going for). Maybe tighten the pastry up, too.
Loving the little drops of dog diarrhea 😅
Not sure about the idea, but you are missing an important ingredient: the parma ham!
It’s a pretty plate. It ain’t Beef Wellington. Seems to be missing pastry, which I would consider a critical element for beef Wellington. I really mean this in a constructive criticism way…make a great beef Wellington. Call it beef Wellington and sell the hell out of it. Don’t scrimp! Use truffles. Use pate foie gras. Make pastry from scratch, don’t fake it with boxed puff pastry. Charge for it. Take preorders. Run out. Make it special. It’s such a great dish on its own.
Again, please take this as constructive.
Tbh i like it! Not perfect but it looks really good