How to Make The Ultimate Beef Wellington | America's Test Kitchen Full Episode (S23 E5)

Hosts Julia Collin Davison and Bridget Lancaster make a show-stopping Beef Wellington. Tasting expert Jack Bishop challenges Bridget to a tasting of domestic caviar.

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[richdodenhoff]

I made the version for four people, and it was AMAZING! I couldn't find just the Chateaubriand cut of beef, so I got a full beef tenderloin and cut up the rest for filet mignons. The dish is a project, but it's more than worth it.

[cabingirl]

I made this recipe, on Christmas Eve 2024, exactly by the book and it came out PERFECT!!!! I can now say I have made the perfect Wellington!! The step by step video made things so easy! The recommendation of the 45 heat and 45 rest took out the guess work. The whole family agrees that this dinner was so much better than a very high-end steak house restaurant in our area. That was an incredible compliment! Thank you!!

[katchap]

THIS is the recipe I've been waiting for all these years I've been wanting to make BW! Every other one I've found uses puff pastry and I didn't want that. I followed this recipe and it turned out beautifully! THANK YOU SO MUCH!!!

[pamelab]

I’m a new subscriber. This isn’t a repeat for me.

[jdmooney]

I tried this for Christmas, except I went with crepes since I don't like prosciutto. I did a sloppy job, but it still baked to about 85F in 45 minutes and rose to about 130 after a 45 min rest (with a foil tent). Excellent!

[jnorth]

I've been making Wellingtons for a number of years now, using various different methods, I'll definitely be giving this a try.

[chak]

In my more than 20 years of watching ATK, this is the first episode in my memory where Julia does cook for almost the entire episode. There was a couple of episodes of which Bridget did something similar (for example, remember the Baked Alaska recipe?).

However, this is one of the episodes of which Bridget was doubting Julia’s cooking method, which kind of made me want to write a symphysis based on this video.

[Julesybabes]

Apart from the US centric measurements, and multiple ins and outs of the fridge, this is a flawless recipe.

Made it for Christmas in Dec 2024 (i.e. yesterday). It was a bit uncomfortable watching the temperature after it was taken out of the oven! But, sure enough, the temperature continued to rise and then start to plateau around 53C (the temperature range the rest of the world uses) and peak at 54C for medium rare! Delicious in every way as was the green peppercorn gravy.

So delicious that our 13yo asked for it for lunch today and our 11yo claimed it was the 3rd best tasting dish she had ever had, the other 2 being fancy London, UK restaurants. Utter win. Totally worth making space in the fridge for!

Top notch nosh, once you get over the price of the beef joint. Still, it was cheaper than anything in a restaurant. 😊

[susanmassey]

Oh! This looks awesome. It’s making my tongue water.❤❤❤❤❤

[stenringer]

A few commenters below have remarked on burnt pastry, overcooking, etc. I almost never see recipes note oven rack position, but it's critical for high temp cooking. The default position for high heat cooking should be mid rack, or even low rack (since you can bring it up if the product isn't browning as expected). You can't un-burn your product, so err on the side of lowering your racks.

[geminiecricket]

nice video but I am NEVER going to make this 😅

[ZmenitBussler]

Just picked up the ingredients (store bought puff pastry) and I can’t wait to try it

[kevinmason]

I take it the 450 deg for 45 minutes is using a normal baking mode? What do you recommend regarding convection cooking? I have both convection bake and convection roast modes.

[MrWylde]

I'm sitting here just dying to make that wellington ASAP. I'm not sure the peppercorn sauce will have enough flavor, but I'm gonna make that too.

[rollamichael]

Thanks for this!

I watched this and picked up ideas here and there for the version I ended up making. I compromised on the baking temp (little cooler) and temp at which I pulled the wellington out of my oven (a little hotter).

Anyhoo, mine turned out great! Though I did forget the mustard :(....

[WastrelWay]

Was that 22 tablespoons of butter? What if I only have 21?

[shadowgirl]

What if you want it a little more done?

[mayonnaiseeee]

This looks so good. Always wanted to eat Beef Wellington, hopefully will someday. If one wanted to make this without the prosciutto due to dietary preferences, could it be substituted with something or just left out (leaving the duxelles to contact the pastry)?

[butopiatoo]

Interesting no initial sear on the tenderloin before making into a "package". Kinda cool they made their own dough rather than buying packaged puff pastry. Martha Stewart has a killer baking book that has all kinds of pastry recipes. I used to roll out dough for croissants, great stuff.

[SylvanSkywatcher]

Need to sear the beef before wrapping it the first time.