...but we're here to bust that myth. Just because beef wellington has many steps doesn't mean it’s difficult. With step-by-step guidance and some good thermometers—like RFX™ and Thermapen® ONE—you really can get perfect results, every time. So let's take a look at this festive classic and explore its thermal mysteries!
Learn How to Handle Puff Pastry and Protein in One Oven!
We have a saying here at ThermoWorks: trust, then verify. Trust the placement of your leave-in probe, then verify it's in the coolest part when the alarm sounds with Thermapen ONE's superior accuracy and speed.
You're gunning for 100°F for medium-rare before carryover, and with the puff pastry, you really need to leave the oven closed the entire time. RFX makes this easy—no wires to mess with and a powerful sub-GHz connection that easily makes it through the oven door.
The tenderloin needs a sear before getting rolled, and you'll be doing a lot of sautéing for the duxelles—methods that require very different temps. Our Industrial IR with Circle Laser gives you instant surface temp readings from a safe distance with 12:1 optics and adjustable emissivity.
Larry has been a longtime fan of ThermoWorks, using our thermometers to make sure his meats cook to the proper temperature and do not over cook, burn, or dry out—especially on the grill.
"I've given each of my adult children DOTs as they've started to cook on their own. Thermapens have always been my #1. My wife and I keep kosher, which means we need separate tools for different foods (meat versus dairy foods, for instance), and a new Thermapen ONE will help me measure the temperature progress of everything we cook."
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