Anybody who has watched Hell’s Kitchen knows that making a perfect Beef Wellington can be tricky.  Well, yesterday, Akemi succeeded in executing the dish to perfection.  What follows are Akemi’s steps to a terrific Beef Wellington (channeling Gordon Ramsay minus the expletives).

Layer out seranno ham slices on a piece of plastic wrap.  Brush on a mushroom duxelle.  Season a piece of tenderloin with salt and pepper, sear, then brush with dijon mustard.
Set the tenderloin down atop the mushroom duxelle.
Then, carefully roll.
Spin and twist and –
Voila!  Pop this in the refrigerator overnight.
The next day, roll out your pastry dough and sprinkle with thyme.
Remove the tenderloin from the plastic wrap and place at the center of the rolled dough sheet.
Roll, spin and twist once again.  Pop in the refrigerator for at least fifteen minutes.
Preheat oven to 400 degrees.  Remove the pastry-encased tenderloin from the plastic, brush with egg wash and sprinkle with coarse salt, then pop in the oven for 30-35 minutes.
Take it out of the oven and allow it to rest for 5-10 minutes.
And serve!

Days of Stargate: Atlantis past continues with our look at –


Finally, we are introduced to the creators of the Hot Zone virus AND answer some long-burning questions like “Why did the Ancient repository of knowledge contain the schematics for a weapon capable of destroying human-form replicators?”.  We are introduced to the Asurans who possess the arrogance of their creators, the Ancients, and a coded disposition for violence.  Clearly, the worst of both worlds.  Carl Binder delivers a script that is tightly plotted, peppered with humor and, in typical Carl fashion, possessed of great character moments. Weir shows off her leadership chops while Rodney demonstrates courage and compassion by offering to “flip” Sheppard for the duty of staying behind to manually trigger the self-destruct.  A seminal episode.

38 thoughts on “August 5, 2012: Make your own Beef Wellington! Days of Stargate: Atlantis Past! Progeny!

  1. I would say, human form replicators learned from the Ancients, adopted a few of their traits(Arrogance), and the two clashed, with the human form replicators not wanting to serve the Ancients upon realising they can be much more than what they are at the moment without them.

  2. That looks delicious, Akemi! Congrats! It takes a lot to impress Joe!

    Speaking of which…

    Akemi, what does Joe do that impresses YOU?


  3. Akemi did great. You, Joe, not even one expletive, I’m thinking you weren’t channeling Gordon at all. I’m going to re-read it in a high-pitched voice and see if Julia Child fits better.

  4. as long as Akemi doesn’t make raw scallops. It’s RAAAAAWWWWWWW!!!!!!

    in the words of Chef Ramsay: “Akemi!…..That’s a wellington cooked perfectly.”

  5. Food pictures. Yum! Glad hubby is making our dinner now. We spent the day in Georgia at an Atlanta Braves game as hubby and the boys are BIG baseball fans. I remember being very impressed with the character David Ogden Stiers played during Progeny. Thought he pulled off the arrogance of the character quite well.

    Have a great night!!!!

  6. Wow! That Beef Wellington looks fantastic! I’m impressed.

    Progeny was excellent also.. I loved the pictures yesterday.

  7. David Ogden Stiers’ part was very cool. 🙂 If you have the chance, try to get as many former StarGate stars and guest stars in your future projects as you can please. 🙂

  8. Akemi, Brava! Your creation looks delicious!

    @Sparrow – musube – riceball with the ume…yes. In the dark ages, it was just a rice ball with the ume in the center. Then, nori added around the ball and shaped it like pyramid, and just as good.

  9. Wow. I’ve studied Ramsay’s recipe for some time, but have yet to try to make it. .But Akemi jumped right on in and did a fantastic job. Guess I’ll have to break down and give it a try. Hope you don’t mind me using your pics as my template.
    Progeny was a great episode. I was rather leery about replicators appearing in Atlantis, but I liked the differences between these and the Milky Way replicators. How terribly ironic that the Ancients were responsible for creating two of their most powerful enemies. And what a shame that McKay was not able to do more with their programming. Creatures capable of building what they did could have made such a difference in the Pegasus galaxy. As it is, their ultimate fate was neccasary and tragic. Yet another solid episode from season three.
    Back from Shore Leave. Not much of a Stargate presense this year, but with a bit of luck that will change next year. Also noticed Nostalga Con is next week. The gents from the old Time Tunnel, Ron Ely, and others. Tempted to go but not sure I really want to see how time has changed them….thanks for the great pics and looking forward to tomorrow’s movie of the Week.

  10. The beef looks wonderful and Akemi makes it look so uncomplicated to do, thank you. I keep telling you Joe, a keeper. ,um, Joe did you make dessert? chocolate something?

  11. I don’t need the recipe for Beef Wellington. I’ll leave it to the experts like Akemi. Her’s looks perfect. Gordon Ramsey has convinced me I could never do one right.

    I liked Progeny. Enjoyed Ronon’s gun twirling skills. That was some big city! You really had me going there with the Atlantis destruction only to be a mind probe trick. I thought if that replicator floating in space would just get hit by a passing ship, that would be the end of him.

  12. Hello from Vancouver Island… Campbell River to be exact…. I’m having a wonderful, relaxing time.

    I’ve seen Grizzlies and yesterday I saw Orcas and Humpbacks. I’ve never made a bucket list but if I did that would be at the top… Seeing whales in the wild. It was exciting, breath-taking.

    I’m moving onto Victoria and then onto Vancouver and then Toronto

    Cheers, Chev

  13. I’m geeking out! Way to go JPL!! Curiosity on Mars!

    Sorry Joe. The Beef Wellington looks fabulous. And don’t even like beef. Great job Akemi! You should send a few to the embassy folks 🙂

  14. @paloosa: I know! It was 2:31 am here when it landed and I still stayed up to watch it! What a brilliant success!

    The beef looks fantastic – what a great job, Akemi!

    Well, I’m away for a few days to Maine for a little vacation. Sorry to miss the movie review – I’ll have to catch up when I get back the end of the week.

  15. I love your trip down memory lane, but I really enjoy it when you give us some behind the scene tidbits the best.
    PS – in this episode, it’s not really Rodney being courageous since it’s all in John’s head as he’s being probed.

  16. Yum. Food prepared with such skill, patience and care has got to be the best meal of all. Nice! Way to go, Akemi!

    MyLarry made leftovers from his truck lunchpail sandwiches for supper. Kinda sad, but filling.

  17. Awesome job Akemi, picture perfect and I bet it was as delicious as it looks!

  18. Just read Paul McGillion and his wife had a baby boy this weekend! 🙂

    That Wellington looks delicious!

  19. A couple pics of SamBOOca Sir Poopsalot…



    PeekaBOO TOO!

    The Streak!

    Basement Cat is up to no good!

    Boo has trashed my utility room, scooting under the cabinets and bringing out all sorts of debris with him (I shoulda named him Dustbuster 😛 ). Now he’s figured out how to get over the gate and down into the garage, which is so full of crap it’s probably like one huge kitty fun house to him. He’s very smart, too…scary smart. Huh…mebbe I shoulda named him Rodney. 😉



  20. Mmmmm…that beef wellington look scrumptious! 😀 Great job Akemi! 🙂 Wish I could have some.

  21. @Deni

    Thanks for posting the lovely news about Paul McGillion and wife having a baby this weekend!

    I just went across to read it on Twitter! Thrilled for them both … lots of sleepless nights to come! Welcome to the word baby Hugh!!! Born on Super Sunday!!! 🙂

  22. Das: Cute and tiny! It’s no wonder you couldn’t find him right away. Any luck finding him a home? Are you getting too attached yet?

    I got my son all registered for school today. Plus, he had room in his schedule for French 3! I’d rather have him take class at his school than an online. (The French teacher is a cute, perky, petite blond 😉 .) She was so nice to include him in French field trips last year along with her class. Last year there was a conflict with French 2 and advanced math, so he had to take an online French class instead.
    When do they go through the “I don’t want to be seen with my parent stage”? My son is 17 and could not care less. Weird. I must have been 12 when I started that. Are guys different?

    Deni: You are so right! Lauren is glowing 🙂 .

  23. @paloosa – You can follow @MarsCuriosity on twitter. Bit un-punchy for a twitter feed, but it got a Hitchhiker’s Guide reference in there.

  24. Progeny was another great episode. And the Replicators had built their own Atlantis! In fact, the whole sprawling city-scape looked great.

    That Beef Wellington looks great too!

  25. @ Tam Dixon – For now I’m keeping the little guy. If mom takes him she has to promise not to let him outside, which she hasn’t agreed to yet. Also, I’m really not sure she can handle this little ball of energy. (I’m afraid he may trip her the way he runs around and all.) No plans on giving him away to anyone else – I want to keep him in the family. 🙂

    @ Akemi – I looked at the sushi and the pizza. Maybe Joey should stick with ice cream, eh? 😉


  26. @Tam Dixon: Right? It’s amazing how some women can look so beautiful when they’re expecting a baby. 🙂

    @Das: OH MY GOSH…that’s one of the cutest things I’ve ever seen. 🙂

  27. @ das – cute kitty! Keep it!

    @ Deni – time for a picture of your “little” guy too!

  28. @dasndanger

    That’s one cute kitten you have there, it won’t be long till its following you around everywhere demanding your attention 🙂

    If you need a suggestion, you could always do Kitten/Cat videos of your pet, lots of people on youtube love Kitten/Cat videos, they can be anything really, random, cute, funny. You name it, you’l get a lot of people subscribing to your channel.

    Half the videos on Youtube of Cats are from Japanese users, the Japanese love Cats and making videos of their cats and posting on these kinds of websites,

  29. @Akemi:

    Great job on the Beef Wellington! It looks like you’re a natural!

    I read your pizza making link and I must admit that I sucked in the beginning…lots of failed experiments. But after 4 years of Friday Pizza Movie Night, I found a few techniques/hints that might help:

    1. Preheat the oven at 500F (260C), or as hot as the oven will go, for at least half an hour or longer (the pizza stones can take a long time to come to temperature).

    2. Use a lightly oiled pizza screen but remove it halfway through (you’ll need a pizza peel to do this). Removing the screen will help the dough cook evenly by putting it directly on the stone (which should be evenly heated by this point). You can use semolina on a pizza peel instead of a pizza screen, but this is much harder to master than a screen in the beginning.

    3. In the beginning, slightly wet dough (sticky) is easier to manage and stretch than slightly dry dough. Vary your dough recipe accordingly.

    4. Let the dough rise in a covered tupperware-like plastic bowl. The plastic will minimize the dough sticking to the container, and the cover will keep the skin of the dough from drying out. Put the dough in a warm place (near the preheating oven?)

    5. Be meticulous on the measurements…level cups of flower (with a butter knife), and use accurate water measurements.

    6. Don’t put the pizza stone on the very bottom rack. The proximity to the heat can burn the edges while the “heat sinking” of the pizza stone can leave the center under-cooked. I use a pizza stone on the middle rack in my oven.

    My simple dough recipe:

    5oz. of warm water
    1 tbsp of sugar
    2 tsp of bread yeast
    (Wisk and let sit for a few minutes)

    Add in 1-1/2 cups of Bread Flower
    2 tbsp of olive oil
    1 tsp of salt
    1/2 tsp of ground black pepper

    I use a mixer at this point (lowest speed setting with a dough hook), and mix until I get a dough ball and all the ingredients are blended. I then leave it on low for an additional 2 minutes and when done, I put it in the tupperware bowl, cover, and let it rise for at least an hour.

    After rising, I pat the dough ball flat on a well-floured cutting board (flipping it over a couple of times to allow the dough to pick up a layer of flour on both sides), and I then slowly stretch the edges while spinning the dough around its center. If I want a thinner (New York style) pizza, I stretch the dough more, and for a thicker bready crust, I stretch the dough less. If you get holes, wet two fingers and pinch the dough back together.

    After adding toppings, I cook it on a stone for 4-minutes, and then remove the screen and cook for an additional 4-minutes.

    I hope you try pizza again and get the results you’re looking for. Good luck!

    And by the way, I may go try to make Beef Wellington now…what you all made looks so good!

  30. Great to see an awesome ep so early in the season!

    Remove the season opener, the mid season double and finale would often leave very few non-filler epic story episodes.

    Glad to see this at ep #5!

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