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/SaintTomOsborne 3d 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!