Yesss, this is what you want: the frikandellington

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: Yess, this is what you want: the frikandellington.

Chef and butcher's son Timo de Beurs surprises the culinary world with a new creation: the frikandellington. You read that right, it's a beef Wellington, but with a filling of five frikandellen.

Timo grew up in his family's butcher shop, but chose a career as a chef. His restaurant Butcher Shop De Beurs is a tribute to the family tree. For Foodtube he makes videos showing how versatile artisanal techniques are. With a pastry, like the one you also use for pies, you can not only make a beef Wellington but also – slightly less culinary, but really tasty – a frikandel Wellington, or in other words: a frikandellington.

Curry or ketchup?
Five frikandellen in a crispy crust, so actually a frikandel roll-extravaganza-de-luxe. Of course, Timo makes the frikandellen himself, but he admits that you can also recreate his creation with frikandellen from the freezer. The frikandellen are baked and tightly wrapped in foil with your choice of curry or ketchup. He takes the frikandellen out and carefully rolls them in the (homemade) pastry, which he decorates with some leftover pastry. What a little work of art!

Soggy bottom
The nightmare of every Wellington baker: the meat is not cooked and the dough remains a wet mess, especially at the bottom. Timo reassures you: the frikandellen in his frikandellington are already cooked, so now it’s just about the dough. Is the bottom cooked? Then that dough is duller in color and the frikandellen won’t sag when you lift a piece. Still a wet bottom? That soggy bottom is actually popular in England, and also really tasty, says Timo.