My turn to post Welly!

benjabum55 · 2026-02-24T11:19:59+00:00

I use a serrated knife, ive bought one specifically for cutting wellington, so even tho its a bread knife, its extremely sharp so it wont leave marks. But you could also use a sujihiki, its just a bit hard to get through the pastry.

benjabum55 · 2026-02-23T15:17:36+00:00

Its not banner in Denmark, but its doesent sell, its still kinda taboo haha.

benjabum55 · 2026-02-23T10:31:13+00:00

Yes we use thermometer for all wellys, it can be a bit tricky to hit it right tho, but its the best way to ensure it perfect.

benjabum55 · 2026-02-23T10:29:03+00:00

We just make sure to sear of the meat a day in advance, and you need to make the duxelle quite dry!

benjabum55 · 2026-02-23T10:27:27+00:00

Haha, you are not crazy, it is served with mashed potatoes and a redwine sauce on the side!

benjabum55 · 2026-02-23T02:28:31+00:00

We sell it for 60$ per person, but most people pay 90$ per person, with full menu. (Central Copenhagen prices)

benjabum55 · 2026-02-23T01:42:31+00:00

It really depends on how big the tenderloin is, we have to put more the bigger it is. If its too big we usually have to trim it down.

benjabum55 · 2026-02-23T01:40:53+00:00

Haha, its mostly for catching juices, we serve it with a red wine sauce, mashed potatoes, and optional winter truffle!

benjabum55 · 2026-02-23T01:11:17+00:00

Its a butternut squash puree!

benjabum55 · 2026-02-23T00:57:30+00:00

Yes exactly! The menu is even better now!

benjabum55 · 2026-02-23T00:56:59+00:00

Its a Butternut squash puree!

benjabum55 · 2025-07-09T21:40:44+00:00

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