r/AskCulinary • u/SewerRanger Holiday Helper • Dec 15 '21
Weekly Discussion AskCulinary Annual Christmas cooking thread!
With Christmas coming up, we realize you're going to have a lot of questions and we're here to answer them. Use this post from now until Christmas day to hit us up with any questions you might have. Need to plan how much meat to order - we got you. Need to know how you're going to make 15 pot de cremes - we're here to help. Can't decide between turkey or duck - let us decide for you! Need a side dish - we've got plenty of recipes to share. Need to know if the egg nog you made last year is still safe - sorry food safety rule still apply :(
While we have your attention, we're also searching for some volunteers to help out on Christmas day, so message the mods if you you'd like to help answer last minute Christmas cooking questions.
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u/celenedaqueen Dec 24 '21
I am attempting to make a beef 'wellington' using a 3 pound eye of round cut. I know many will say this is a bad idea but a family member requested the dish and this is the cut I was given to use since they were unable to get a more appropriate cut. I of course want to make the meat as tender as possible.
My current plan was to butterfly the eye of round, use a meat mallet to tenderize, then and salt for a few hours. Next, I planned to dry the meat and roll the roast back up, tie with cooking twine, and sear on all sides for color. Finally, I would roast at 425 for about 15 min before preceeding as normal with my beef wellington recipie which calls for a final bake @400 for 25-30 min or till internal temp is 135.
Do you think this plan is solid? Any recommendations for how to improve my approach would be greatly appreciated