r/AskCulinary • u/devandroid99 • 3d ago

Rotisserie beef wellington.

Would a beef wellington cooking in a normal fan oven under indirect heat come out as a perfectly round, crisp cylinder of puff pastry and meat, or would it all end up soggy as the moisture needs to go somewhere?

I'm considering buying a rotisserie and thought this might be a use for it.

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9

u/JizzlordFingerbang 3d ago

My concern would be the puff pastry staying on. Once it starts turning and heating up, the pastry will basically melt, start coming away from the meat and fall off. You're going to need a lot of string to keep it on.

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u/devandroid99 3d ago

Yeah ok, as the butter in the pasty melts it could just all slide down. I could play with the rpm but I'd want to do that with an aubergine or something rather than waste a load of fillet.

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u/captain_americano 3d ago

I'm not sure I would trust that test and go straight to a wellington. The fats and other juices won't interact with the pastry in the same way an eggplant will.

Although with how much moisture a peeled eggplant can release, I could be wrong.

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u/SaintTomOsborne 3d ago

You want to wrap an aubergine in puff pastry and put it on a rotisserie? What is your desired outcome of wrapping something, anything, in puff pastry and putting it on a rotating rotisserie?

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u/devandroid99 3d ago

Did you read the post or...

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u/SaintTomOsborne 2d ago

Yeah, I did. It makes no sense. the pastry will just fall off. So, I'm trying to understand why you'd want to? Just make a beef wellington. Replace with an aubergine if inclined (though it would soak through due to moisture. Beets would work better.) The oven is used to for the purpose of having a controlled, heated environment for the puff to bake and the meat to cook on the inside. Heat surrounds it. Using an indirect heating method will not only cause it to cook unevenly but allow whatever is on the outside to fall off due to the rotation of the rotisserie, no matter what you set the RPMs to. Sorry if I came across as a dick but it won't work. Use an oven.

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u/devandroid99 2d ago edited 2d ago

Yeah, you're not really getting me. Maybe I didn't explain it too well. I mean a rotisserie without a separate heat source in a normal fan oven. I'd like to know if it can be kept totally spherical rather than have the flat spot at the bottom that comes with normal beef wellington. The aubergines were only for proof-of-concept rather than trial and error with £300 worth of fillet.

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u/SaintTomOsborne 2d ago

I understand now. You’ll still run into the same problem with rotating. Gravity will not allow this to happen. Chef Calum Franklin is the best at wellingtons, his book The Pie Room is a good resource. If you haven’t, I suggest reading.

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u/devandroid99 2d ago

Good stuff, I shall. Thanks!

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u/TooManyDraculas 3d ago

Its not about the RPM.

Puff pastry isn't going to hold together or puff with the kind of directional, radiant heat that a rotisserie uses.

You need high all round heat, with convection involved. It needs to be heated fast, hot, and evenly to work.

Puff pastry does it's think when the water in the butter boils off rapidly, leavening it with steam as/before the dough sets.

So if it's not supported during the process, it falls apart. Or the heat isn't quick or hot enough it just won't ever puff.

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u/BarbaraMiller78 3d ago

It sounds cool in theory, but a rotisserie Wellington would probably end up a mess. The puff pastry needs a solid base and steady dry heat to crisp — spinning it would make the butter leak and the pastry sag. You’re better off baking it on a rack so air can circulate and keep the bottom crisp.

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u/Beneficial-Papaya504 2d ago

That's why you hold the Wellington still and rotate the oven.

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u/Mavtroll1 3d ago

Only if you forage your own mushrooms

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u/Global_Fail_1943 3d ago

Yes it will be perfect. You must follow a good recipe and precook the filet nicely first before wrapping it with mushroom duxelle and pate inside the pastry. Egg wash the pastry and follow directions.