Rib Cap Wellington… Gordon’s not going to be happy

The ribeye cap or “spinalis” is the greatest cut on the cow. Though calling it a “cut” is a bit misleading, in reality it is a component of a ribeye. Whatever you want to call it, the bottom line is that you should absolutely try it out if you find it at the store (sometimes Costco has it at reasonable prices). On a separate note, this is a tip I’ve discovered after making many beef wellingtons. Every recipe online I’ve seen suggests you bake the wellington at 425-450F. This is insanely high heat (ie low and slow is 200F degrees lower…). Blasting a tenderloin at 425F for 45 minutes leads to a major gray band, and the carryover due to the aggressive cooking temp plus all the layers will be extreme (like 20-30 degrees). The strategy that works best for me is to start at a high temp only for the first half of the cooking process. Once the color looks pretty good, I drop the heat way down from 450F to 250F to finish cooking (I pulled this one at 120F internal). The only risk is that the puff pastry won’t develop enough color, though this hasn’t been an issue for me yet. It’s also a lot less concerning to me than an over cooked tenderloin! @gordonramsay might just need to try this one! ————— SUBSCRIBE and RING THE BELL to get notified when I post a video! PLATFORMS -Snapchat: https://www.snapchat.com/add/maxthemeatguy?share_id=Nzg2RjE4&locale=en_US -Instagram: https://www.instagram.com/maxthemeatguy/ -TikTok: https://www.tiktok.com/@maxthemeatguy -Facebook: https://www.facebook.com/MaxTheMeatGuy -YouTube: https://youtube.com/c/maxthemeatguy DISCOUNTS https://www.beacons.ai/maxthemeatguy WEBSITE https://www.maxthemeatguy.com/ FILMED BY Sophia Greb https://www.youtube.com/c/SophiaGreb ————— #beefwellington #bluecheese #mediumrare #beefwellingtondinner #holidaydinner #caramelizedonions #recipe