Have you had tenderloin beef? Have you had pastry? You know what it tastes like and no, you’re not missing anything unless you think boring unseasoned bland meat is good. Personally I’d rather have a great sear on a slab of meat lightly salt/peppered and get on with life.
Yeah I should have clarified. Steaming meat in pastry forgoes the Maillard reaction so it ends up as a roll of bland ingredients that have been “wasted” in the sense they didn’t at all live up to their flavor potential.
Have you had tenderloin beef? Have you had pastry? You know what it tastes like and no, you’re not missing anything unless you think boring unseasoned bland meat is good. Personally I’d rather have a great sear on a slab of meat lightly salt/peppered and get on with life.
Why does the meat have to be unseasoned?? You know you can season it right?
Yeah I should have clarified. Steaming meat in pastry forgoes the Maillard reaction so it ends up as a roll of bland ingredients that have been “wasted” in the sense they didn’t at all live up to their flavor potential.
You can also pre-sear the meat to get the maillard reaction
Which is the standard it seems, going by a quick search.
Source: 3/3 of the top results for beef wellington recipe in duckduckgo with location set to UK (thanks VPN).
I can tell you don’t cook.
Wat