Beef Wellington

The hardest part of a Beef Wellington isn't the beef. It is getting a crisp pastry shell and a rare, rested center out of one hot oven, both finishing at the same moment, and one wrong move ruins the whole thing. We take the build apart so it finally stops being intimidating.

We trace how a French classic wearing a British hero's name became the most obsessed-over showstopper on the internet, right up to the chef who turned it into a meme. Then we get into the one cut of beef that works, the pile of small techniques that make it feel harder than it is, and where we land on the mustard, the barrier that keeps the pastry from going soggy, and the temperature you actually pull it at. The booze runs through the dish too, so it runs into the glass.

This week's cocktail is The Wellington Manhattan, built on overproof rye and the same Madeira that goes into the mushrooms, with a mushroom bitter to tie the glass to the plate.

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Thanks to all of this week's partners:

Palomo Mezcal: https://pkgdgroup.com/post/palomo-who-we-are/

Underberg: https://underbergamerica.com/

Wines 'Til Sold Out: https://www.wtso.com/

Buy this episode's wine: https://www.wtso.com/shared/product/ID89439/

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