How to Make Perfect Beef Wellington

How can you make beef Wellington like Gordon Ramsay, or perhaps better?? It's actually surprisingly simple and easy and it doesn't require prior experience. It just takes some effort and a little bit of patience, and you'll have a beautifully latticed crispy on the outside melt in your mouth on the inside Beef Wellington.

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Ingredients you'll need:
1.5 pound (650g) beef tenderloin (ideally thick center cut)
2 tablespoons (24ml) high heat oil like canola
salt and pepper to taste
good dijon mustard for brushing
1.5 sheets of puff pastry (or just one if you want to skip the lattice)
6-8 slices prosciutto

Duxelles:
1 pound (468g) mushrooms (can be a mix or just be all cremini)
2 shallots
3 cloves garlic
2 tablespoons (24ml) olive oil
3 tablespoons (44ml) whiskey *optional*
leaves from 2 sprigs of fresh thyme *also optional)
salt and pepper to taste

Crepe:
3.5 tablespoons (51g) all purpose flour
140ml whole milk
1 egg
salt to taste

Egg wash:
2 egg yolks
1 tablespoons (14ml) water

[JoshuaWeissman]

Someone just brought to my attention that I forgot to mention the reason for the crepe (whoops!): so you definitely want to make the crepes, they legit take like 8 minutes to make and they really help to absorb any potential juices that leak from the beef as to keep your puff pastry, crisp, nice, and not soggy. It also adds another layer of nice texture and helps with the overall structural integrity of the wellington. There y’all go. Love you all, and thank you for bringing this up. Hope everyone enjoys. ❤️

[morrisw]

Joshua Weissman: This is for you Gordon Ramsay

Gordon Ramsay: that looks like the inside of my dog’s stomach

[Gmoneyyyy]

“2 shots of vodka”
We love a cultured man

[roddrasmussen]

Okay Josh, I screwed up my courage and followed your Beef Wellington recipe for a New Year's Eve family dinner. It . . . was . . . amazing. My family ( and to be honest me too) was absolutely stunned how good it was.

[ATG]

"... or a third of a centimeter."

I'm not sure you really get the beauty of metric.

[Fvneral_moon]

Why tf am I watching this? I can't even cook spaghetti right

[timothyporter]

Me who has never even eaten a beef wellington: interesting

[greekfire]

I just made this for my mom and grandmothers on mothers day. This was absolutely delicious. My brother called me a legend. Thank you so much for this. I love your channel.

[yeah]

"Gordon Ramsay this is for you."

Gordon Ramsay: *I would rather die.*

[harvestinghearts]

Imagine his neighbors looking into his window just to see some dude talking to his cupboard xd

[twitchrep]

“Chopping awhole bunch of mushrooms by hand”

Food processor: he hates me

[michaelmcgovern]

Hey for those out there that like their meat more done. Don’t just leave it in the oven longer like he said because it will overcook the pastry. You have to cook the meat longer in the pan before putting the mustard on and stuff.

[BhDaG]

Youtube: We see you like gaming vids

Me: yee why

Youtube: MAKE BEEF WELLINGTON

[monke]

This guy looks like he bout to turn water into weed.

[LoveStallion]

I don't even care about beef Wellington, but at this point I just enjoy the videos.

[AndiVannir]

Made it for this years christmas. It was perfect medium after 36 minutes in the oven and SO Crispy and delicious. <3 Thanks so much, merry christmas etc to you all and happy cooking!

[crow__bar]

Josh: "Once your pan is rippering hot and almost smoking"

His pan: *is basically a fog machine*

[rav]

"For all you metric people..."
You mean the rest of the entire planet?

[ochoawolfpack]

I have officially made beef Wellington 3 times...this last time I used your crepe tip and for the first time IT DID NOT LEAK I was thrilled. I don't use alcohol in my duxelle but I do use the same pan I sear the beef in add red wine, butter, salt pepper and garlic to make a sauce in case people want a little extra. It is divine but if you add enough flavor to the duxelle itself you don't need it because the beef is always juicy and for me flavorful enough. Thanks for that tip but I do intend to master the Beef Wellington without the crepe because well I like challenges.

[crazyisme]

So are we spamming Gordon Ramsay until he sees this or are we going to be civil about this???