First attempt at a beef Wellington. I was aiming for rare but went 5-10 degrees over. Baked at 400f for ~45 minutes until it read internal 95f then rested for an hour which carry over cooked to ~130. Will pull at 80-85 next time!

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likeuplifting
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Ooh yummy OP! This is on my list to attempt too. Lol I just haven’t taken the risk to try yet. Did you follow a certain recipe or kinda wing it?

Sweet! Lol honestly sounds like something I would do too. Thank you! ☺️

Wow, that looks legit!

This looks amazing!!!

Medium is my preferred temp, so this looks amazing to me 11/10 #wouldeat

Bully! How ambitious of you! That plate looks amazing.

That looks spectacular. Well done!

I would never have guessed you'd get another 35 degrees in carryover lol, I would have scorched it.

I guess that makes sense!

Meat starts to heat up while the puff pastry is still flat and thermally conductive, once the surface gets hot enough the pastry puffs up and starts insulating.

If that's what's going on, the optimal time to remove it from the oven should vary with exactly how puffed your pastry gets... tricky!

Looks great, did you enjoy it? How big was your tenderloin? Ours was 2.73lbs, this year was our second attempt. We use eggplant instead of mushroom for the duxelles. It’s a fun challenge but that beef ain’t cheap!

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