This Is How You Cook The Perfect Beef Wellington

This dish feels like a right of passage for any self proclaimed YouTube food content creator.

Chef Roy's actual name is Ron McKinlay (sorry for stuffing that up homie!) His insta @rwmckinlay

My Insta @andyhearnden
My TikTok @Andy_Cooks

Recipe

Ingredients

- 1.2kg Beef fillet, centre cut
- Dijon mustard
- 100g prosciutto
- 350g puff pasty
- 2 eggs for egg wash
- Mushroom duxelle
- 2 crepes

Mushroom duxelle

- 600g mushrooms
- 60g butter
- 4 shallots (1 brown onion if you can't find shallots)
- 6-8 thyme sprigs
- 50ml whiskey
- 30ml olive oil
- Salt and pepper to taste

Crepes

- 50g flower
- 130ml milk
- 1 egg

Method

1. Start by making your mushroom duxelle. Finely dice the shallots and cook them with the butter and olive oil (you don’t want any colour on the shallots).
2. Next, finely dice your mushrooms either by hand or in a food processor, being careful not to make it mushroom purée.
3. Once your shallots are translucent and cooked, add the mushrooms and thyme, season with salt and pepper and cook for 20 minutes or until the mushrooms are nice and dry.
4. Add your whiskey and continue to cook until the whiskey has evaporated. Remove the mushrooms from the pan and sit in the fridge to cool.
5. Next, mix your crêpe batter until it's nice and smooth and rest for 15 minutes. Then cook your crêpes on a medium heat, try not to get much colour on them.
6. Next, set a cast iron or heavy pan that retains its heat on the stove to heat up. While that's heating up, cover your beef fillet with grape oil and season with salt all over.
7. Seal the beef fillet on all sides in the screaming hot pan including the ends, this should take 1-2 minutes each side.
8. Remove the beef from the pan and brush it with the Dijon mustard while it’s still hot.
9. To assemble, lay your crepes flat on a piece of plastic wrap followed by the prosciutto and finally the mushroom duxelle.
10. Next, place the beef in the centre and roll the crêpes completely around the beef, covering the entire Wellington in plastic wrap. Place in the fridge for an hour to set.
11. Roll out your puff pastry and place your Wellington in the centre. Roll it tightly, trying not to have too much overlap at the seam.
12. Wrap this again in plastic wrap and sit in the fridge for an hour or freezer for 30 minutes for the pastry to set.
13. Remove from the plastic and brush with egg wash all over. Place the Wellington on an oven tray with the seam on the bottom.
14. At this point you can add your optional pastry lattice if you wish.
15. Season with flaky sea salt and bake in a 190° oven for 30-40 minutes or until your pastry is golden and the internal temp of the beef is 46°.
16. Enjoy with a side of mash, red wine sauce and some sautéed green beans, whatever takes your fancy.

[robertborg]

i know your short clips get more views but I really appreciate the fact that you still put the effort in to make videos like this because your cooking is so good!

[eddiecarpenter]

I'm a retired painter and for the last two years I've spent most of my time in the kitchen. So I watched this how to vid last night and went ahead and gave it a try. I skipped the lattice but my family and I were more than pleased with the results. Thanks for taking the time to make the vid and I appreciate how helpful it was. A fan in Florida.

[sallyperrie]

Beautiful. For Americans he pulled it at roughly 120F and it came up a bit while it rested. I’ve never done the trellising but I’m going to do it this time. Ty Andy!

[gerardocortazarborja]

Thanks! That process of you first cutting the Wellington with a bread knife for only the pastry and then with a regular meat knife had never occurred to me and its genius, it's always a mess trying to cut it without it being a mess. THX!

[asarsalari]

That moment where you open it and the feeling of satisfaction where you've put so much work into it and it turns out great, that's the moment I live for as a former line cook and current chef for my family 👌

[beetroot]

Super impressive, Chef. Actually, of all the chefs I’ve watched make this dish, including Gordon Ramsey and Nick DiGiovanni, yours stands out. The extra steps—the crepes and the outside lattice layer—all made for a brilliant finish. Congratulations

[Meancode]

I was crazy enough to make a beef Wellington for my wife on Superbowl Sunday of all days. It turned out amazing considering it with my first attempt.

[SuperWittleGuy]

Wow, as always, you made me super hungry, chef! Your kitchen looks amazing and so clean! And the way you explain how to make this delicious dish is spot on! Thanks, Andy! Cheers from NYC!

[chuggyhuggy]

just loved the detail of switching from a bread knife to a chef's knife. Beautiful. One of my new favorite guys to watch.

[jackbrown]

Thanks chef! Amazing video. I will be doing this for my family Christmas dinner!

[kneecole]

I made this for my family and they absolutely loved it and can’t stop raving about it! Thanks for sharing!!

[joshuahaught]

I like your mindset with knowing your abilities but having the honesty of criticizing something no matter how small; such as adding a little more seasoning.

[Cornberry]

Holy that sound when you’re making the shallow cut on the crust is so satisfying

[gavincourtney]

I've only recently (in the last few months) come across Andy as a chef on YouTube. Definitely up there with the very very best.

[jasonhiett]

As a hospitality professional myself I love all your content. Can’t wait to try this recipe with my dad this Christmas

[twhite]

I’ve always wanted to try Beef Wellington! This video is so satisfying. It’s like meditating or playing my guitar, a true form of visual therapy. Looks incredible chef!

[minyirishs]

My new favourite youtube chef its such a fresh breath for a serious attitude with the occasional small joke instead of loads of jokes makes it a lot easier to learn whilst enjoying the videos 😁

[itabrennan]

I love that you are trepituous about this recipe. You'll be in trouble if the "trouble and strife" requests this for luncheon. Fantastic recipe and so well explained. Thanks from Ireland🇮🇪💚😊

[jamestricker]

Lovely to see your long form videos. Great content, thank you for producing it.

[mendocinobeano]

Love your videos Andy. The relaxed way work in the kitchen makes cooking more fun and I'm definitely going to give this one a shot.