How to Make the Ultimate Beef Wellington

We meticulously analyzed each component of a successful Beef Wellington. By first cooking the tenderloin sous vide, you will clear the highest hurdle: perfect doneness. By following the remaining steps of layers building on both flavor and function, and culminating with the adornment of lattice-cut puff pastry, you are bound for Wellington perfection. Special tools include vacuum sealer, immersion circulator, food processor and lattice cutter.

INGREDIENTS:
1 (1 1/2 to 2 pounds) center-cut Certified Angus Beef ® tenderloin roast
3 teaspoons coarse kosher salt, divided
1 1/2 teaspoons fresh cracked pepper, divided
8 ounces cremini (baby bella) mushrooms, halved
4 ounces shiitake mushrooms, woody stems removed and halved
3 ounces oyster mushrooms, cut into 2-inch chunks
3 large shallots, halved
2 cloves garlic
2 tablespoons canola oil, divided
1 teaspoon fresh thyme leaves
2 tablespoons brandy or white wine
6 slices prosciutto, very thinly sliced
1 tablespoon Dijon mustard
2 sheets puff pastry
1 cup flour
1 whole egg, beaten

~~ If it's not CERTIFIED, it's not the best. ~~

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[rjn]

I learned this from Alex, the French guy, on YouTube. It’s brilliant because both the beef and pastry are cooked to perfection. Alex adds a thin crepe layer, which I don’t think is necessary. It looks like you have a photo of Alex on your poster. I like the idea of using several types of mushrooms. I like your techniques of assembling this. Great video!

[tom]

THIS is the technique/ingredients I've spent hours researching -- all in ONE video. Perfect!

[AK-rusg]

Thanks young man, that was inspirational! Very well explained and at the right speed. Perfect.

[tonystlin]

thank you for the step by step teaching, great work.

[harrywilson]

chef/video really does answer a lot of the problems and of course the lattice-cut top is totally amazing finishing touch. NICE!

[lepenseur]

Great video and the result looks sooo good and delicious!

[gloriav]

Nicely explained, thank you so much. Im definitely going to try it now.

[arkangelarkangel]

I gotta be honest to you young kiddies.... there was a me before I ate beef wellington... and now there's an older wiser me after I ate beef wellington... its that good!!!!

[lyndasinger]

And no soggy bottom in sight .. will be following your recipe when I give it a go good video thanks

[davidgeorge]

Outstanding chef, I'm trying this out for Thanksgiving

[Skye_the_toller]

45 minutes… with the meat already cooked and sear… seems almost incredible if you want it medium to medium rare. I made it, without sous-vide, and took me less than 45 minutes… be careful and use and good thermometer;)

[gp]

Perfect. I'll be using cremini and chanterelle mushrooms. Thanks for incorporating sousvide. I was afraid I would over cook it. Now i feel better about the process.

[peterhanderson]

Amazing video and love the sous vide recommendation! However, one needed correction, you want to apply the mustard immediately after the cook.

[carolyn]

I love the Gordon Ramsay way, but I appreciate your prep method for the tenderloin. Going to make it.. I've never, but have been wanting to try this in a restaurant first. I've visited top-notch restaurants, and to my surprise, no beef Wellington.. Im going to learn how to prepare it for my self, then my family...

[jkuntz]

Yes this is the right and consistant way...

[JDelights]

I’m a personal chef and a client wants beef wellington. Thank you for this! I have a few weeks until their dinner, so I will probably watch this 500 times until then! Didn’t learn this in culinary school. Question, how soon in advance can I make this? If I wanted to complete all the steps up until bake time, how long can it sit?

[chrish]

It looks like it will be very tasty, on scaling up for my new years eve dinner party I wanted to know how many people your version here suitably feeds?

[tobarstep]

Is the wax paper separating the prosciutto slices edible?

[elenagp]

Hi, I want to do this for christmas, it looks wonderful, if the meat is already cooked with the sous vide, does it not overcook when you put it 45 minutes in the oven??

[derdruckerflusterer]

How many days ahead of baking in the oven can this be made?