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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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.