Mastering Beef Wellington

Culinary triumph awaits: We'll guide you through wrapping beef tenderloin in earthy mushrooms, savory prosciutto, and buttery pastry—and cooking it to rosy perfection.

If you like us, follow us:

[katjatownsend]

Made it for Easter and this turned out so good!! It was a smaller sized tenderloin than in the video. I still followed the cooking and resting times of 45 and 45. Measured 143 F after resting but was still a medium rare in the middle. Crust was perfect and not at all soggy. Sauce was to die for. Everyone loved it!

[rcw]

I am far from a skilled cook. My wife usually makes dinner and my contribution usually consists of what is grilled. I seen this video and decided to give it a try. I invited some friends for dinner. I started 3 days early making what I could ahead of time. The final product was far beyond what I expected. Everyone was amazed and kept on complimenting my Wellington.

[horrifyinggelatinousblob]

I love this Chef, she always points out handy details that make these recipes work in the kitchen for myself.

[tiestripe]

I’m flabbergasted over the amount of commenters saying how involved this recipe is. Beef Wellington is a production. It always has been, and that’s why it’s only made for special occasion. With that said, it’s a shame all the hours of labor and testing are being squandered because certain people were expecting a 3-step Wellington. 🤨😲

[manuellevi]

Great pastry recipe thanks! I recently did a great wellington.
1. it is better if you seared the meet just a bit on a hot cast iron before for more flavor. You add the dijon mustard while it is hot-ish for even more flavor
2. you should add flaky salt generously on top of the pastry before going in the oven
Lastly pro-tip for people that don't eat pork, you can replace prosciutto with Bresaola which turns out great.

[carolinewoffard]

I have never had beef Wellington but if I ever do I will be very appreciative of the work that goes into making this ❤

[hamsamich]

This has been on my bucket list. Might just have to do this for Easter coming up.

[kodachrome]

We just made this last night as a celebratory dinner. That pastry was sooo good. Thanks for all the great tips and info!

[KellyGirl]

This was a great video. Definitely trying this soon. Easy to follow instructions & wonderful tips. Also looking for something similar with salmon. Thanks for this.

[paulafigueiredo]

OMG, I’m salivating right now 😋😋😋
Thanks Julia ❤

[jackfahey]

Always order in a restaurant. Have made it in various forms 3 times. Lots of work, but well worth it. Impresses any guest

[MinhFong-pm]

I am weighing in on the mushrooms. Mushrooms should ALWAYS be DRY SAUTEED first before adding any fat. Dry sautéed after salting lightly and wach all that water come out! Let most of this water cook off. THEN add the butter. It is counterintuitive but trust me!!!!

[marksieber]

I want to be a test taster for these guys in my next life.

[jlpami]

Well I am going to attempt this for Easter tomorrow, but borrowing some other info from Chef Jean Pierre:) Luckily I watched this for about the 4th time and caught the 22 Tbs part, because I just got done cutting up 22 oz and thought, that looks like way more than it should”. Laughing my butt off right now, but if I hadn’t caught myself I would have an extremely buttery dough🤣🤣🤣

[jamessudek]

This is awesome. One of the best beef Wellington recipes ive watched and i watch everyone as this is my absolute favorite way to eat beef.

[jwillisbarrie]

Thanks for adding actual captions for the Deaf

[willcookmakeup]

I like this method better. In school we had to sear the beef first on all sides and I found it always left a gray band no matter how hot and fast we seared. I think torching would be better. This is much more approachable, and I like th omission of the crepe. Always my least fav step. Like literally no one actually truly likes making crepes haha

[briantuma]

“Just gonna” Don’t make that phrase into a drinking game 😂

[idellasheart]

Great techniques, thanks for this video. I would love to know where I can purchase or how to order a tenderloin that size that isn't 1/3 of the tail-end tied up to it. That is a beautiful, large, evenly proportioned center cut beef. I am not in a big metropolitan area, any tips for making this without a "perfect" tenderloin would be appreciated?🤔 Thank you!

[MH-fehr]

It’s so easy and delicious, it only takes 20 years to prepare!