Reheating time: 10-12 minutes
Wellingtons are having a moment this year. Over the past few months, I feel like every time I open up instagram, I am greeted with some beautiful log of meat wrapped in layers of pastry, scored intricately, maybe with different colored doughs, or decorations… There’s one chef in particular who is amazing, and I encourage you all to check out the restaurant he works at in Hawaii- it’s called Senia, and their food is beauuuuutiful… let’s just say one day I want to be able to make wellingtons like Chef Rush does. Until then, we will have to let the flavors wow our audience. Our team of amazing chefs and cooks spent the majority of the day rolling up these blankets of beefy goodness, and tonight, you get to enjoy all that hard work. With citrus glazed baby carrots, and a fresh mixed greens salad, tonight’s wellington dinner is simple, unassuming, and unashamedly delicious.
Get in there!
For the wellingtons:
To reheat, we recommend first slicing your wellington into 2” medallions, and searing it in a cast iron pan with some butter. This is highly unconventional, but I tried it, and yeah, you should try it too. Just be careful because they will try to fall apart. Give the medallions a nice hard sear for a minute or two on each side, over high heat, and let them rest. Alternatively, you could slice them into thinner medallions, and just bake them in the oven- easier and less cleanup. Bake till they are nice and hot, flipping to facilitate even heating. Make sure when you’re slicing it to use a sharp, serrated knife (bread knife or something)- and when cutting, make sawing motions, using the whole length of the blade to slice through the pastry and meat. You don’t want to like smash down on it with a knife- it’s fragile! Sawing motions. Or like you’re playing the violin. A meat violin. With a knife.
For the baby carrots:
If you seared your wellington in a pan, this part is easy- just toss in the carrots with a bit more butter or oil when the wellington pieces come out, drop the heat to low, and let them gently roast in the pan until they are hot. You could also just pop them in the oven with the wellington pieces if you’re warming them up that way. Whatever floats your boat.
For the mixed greens:
Good vinegar makes a big difference! For this dressing we used tondo aged white balsamic, a vinegar made in the same style as traditional balsamic vinegar, just with white grape must instead of red. Toss the leaves in a bowl, drizzle that dressing on there, and turn the leaves over to coat evenly. Season with some salt and pepper, and enjoy!
To plate it all up:
It’s friday! No rules on friday. Grab some carrots, some salad, and some slices of that beef welly, and go crazy. Thanks for ordering, see you next week 🙂
Thanks for ordering!
Zoodles are pretty hilarious. I mean it’s just a zucchini, but suddenly, if you cut it into long strips, it becomes a zoodle. Makes you think of other ingredients, that when cut into a long thin shape, are then dubbed “whatever-oodle”. I’m trying to think of examples. Ok, pineapple noodles- poodles… See, here’s when things get confusing… Cause as I’m sure you all know, a poodle is commonly known as a type of dog, not a pineapple noodle… So is a zoodle actually… a poodle made of zucchini??!?! My brain is a boodle (brain noodle). Whatever you want to call it, tonight’s zoodle bowl is everything you want it to be, and more. With pickled carrots, marinated tofu, and that sweet + spicy peanut sauce, these little zoodley bowls are not only fun to talk about, but very fun to eat. To prepare, simply scoop the peanut sauce out of the container, and mix everything up!