I have zero cooking experience. My girlfriend doesn't trust me to make toast. I followed this video to the letter to surprise my lady this evening and it turned out absolutely amazing! She was making noises I've only heard in the bedroom! Thanks Sam you earned a sub today!
Gotta say it, this is definitely one of my favorite cooking channels on YT. Thank you Sam, and that was an awesome job (we know Gordon Ramsay would say a couple of things lol) but just like you said, you had fun doing it, plus your family is the one filming you and enjoying the process with you. Keep it up!!
Beautiful! I made one for Christmas a few years back. The family really enjoyed it. I’m glad to see your tips and tricks, it will sure make it easier for the next time. Thanks!
I cook by profession. I’ve never made a Beef Wellington - it’s intimidating. HOWEVER, I make a gorgeous and luxurious - Salmon Wellington. It’s beautiful. I serve it with a Hollandaise, and asparagus spears - I take a lot of pride in making this, and my patrons love it ❤️ Good for you, Sam. Your beef Wellington looks absolutely gorgeous!! 🤓👍❤️🇨🇦
Biggest single improvement you could do would be to coat the beef in kosher salt, put it on a rack in a pan and fridge it overnight. More thoroughly seasons the meat, creates a better sear and helps reduce moisture loss.
Love it Sam! Now with the holidays upon us you need to make a tourtière in honour of your homeland.🇨🇦Three meet of course, veal, pork, beef. The gravy is key.
I’ve always wanted to eat beef wellington!! Looks so yummy. Can you guys make a gumbo and beans and rice? My bf and I were inspired during a recent trip to Disneyland
Looks great--loved my grand ma's beef wellington when I was a kid! Going to try this with some seitan as I have learned I have a family history of Cancer so I need to avoid the BLV, igf-1 and pesticides in meat. Thanks so much for sharing
It is a head game. Although it is a challenging yet fairly straight forward dish, I find the Wellington to be an outdated menu choice. This being said, I always watch when my favorites put out the videos. They are a crowd pleaser for sure! Well done!
I normally use a food processor for the mushrooms. I see you didn't use one and mentioned watching not getting them too small. What can happen if the mushrooms get too small in the processor? I always thought it was wet on the bottom due to the mushrooms but I think it's actually the meat juices. Have you seen the crepes making a difference in keeping the puff pastry drier?
My son and I made one of these. Came out fantastic. when you cut the steak with a fork. mmmmmm delicious. When we bought all the ingredients it came out to $93 .
SO SO DELICIOUS!! Thank you Sam. I am so glad you used the mushrooms instead of pate.( Pesach chopped liver) I so want to come to SD and eat my way through your restaurants !!!
Great video! I’ll admit that I’ve been spoiled with getting the Beef Wellington at the Magic Castle here in Hollywood anytime I wanted but at some point, I need to try this myself. Thanks for the effort!
I've wanted to try Beef Wellington for years... Gonna have to just go for it. Thanks for showing how it's done! I'd love to see you make a Puerto Rican Jibarito sandwich. Happy Holidays!!!
I made wellington for Christmas. Even after 6 test attempts, I couldn't get it exactly as I wanted. I think using seriously dry aged meat (less moisture to lose, less shrinkage) and getting the cling film parcel really tight are the secrets. Either way, I've given up. Chateaubriand is delicious as it is, and you can always serve it with yorkies and mushrooms.
Time stamping this comment on this page, I'll come back in a couple years to see how far it has came as of today i am 20 years old and sam has 3.64m subscribers lets see how this ages.(future me remember this) keep up the awesome work sam
2nd like! This is something I’ve wanted to make for years, but like you, I get nervous. After watching you make it, I feel confident I can slam it out of the park! Thank you, Sam!!👊🏼
Probably not something a lot of us Aussies would be trying at the moment! Someone made a beef wellington this year and killed 3 of their guests (relatives) and almost killed a 4th. Apparently the (now ex) husband got sick a number of times after mushroom dishes. She was allegedly cooking with death cap mushrooms! That said, that looks freaking delicious! Not sure I'd do the crepe thing, but the rest looks effing amazing. I bet it tasted good too! I will definitely be trying this one.
My first beef Wellington was soaked at the bottom but it was still really good. I’ve made it once a year for my family ever since and it’s gradually gotten better. It’s a lotta prep and a lotta work but it pays off every time.
Beef Stroganoff was invented to use the trimmings from a whole beef fillet. Of course you can get some nice filets mignon and some beautiful tournedos from the skinny end, but the meat from the head end of the cut is perfect for Stroganoff.
You're the best, Sam! Thank you for showing us that a pro like you can stress out over a beef wellington! I may have to give it a shot this Christmas ... thank you again!
i finally got to try a real GR wellington a couple of months ago. Always dreamed of it. Ramsey opened up in Boston and me and wife went.. It was good. Not great. Pretty sure it was cooked to 110.. So it was almost blue inside. And I wasn't going to say anything. Those chefs are factory workers. Odds are they're all made the same way that day. Happy I tried it though. Would like to try it again somewhere else. I'm sure not going to try and make it.
I've made this over the years and only had it perfect once (of course before finding STCG & sons). I'm so looking forward to the STCG version....haven't watched yet...more to come. side note - you should probably do a holiday cocktail recipe jam!
My parents do a beef Wellington for Christmas every year, so I know the 2 best ways to use that trim meat - 1 is traditional beef stroganoff, obvious choice. It really is great with filet. 2nd is a bit unorthodox, but for the really trimmy bits - it makes an extremely good bratwurst. You use a very fatty piece of pork like shoulder or pork belly in a 1:1. Delish.
Sam... like so many others, I have always been too afraid to try my hand at the beef wellington. As always, you break it down so well and take the fear right out of it. If looks beautiful and delicious! And as ever, Max and Chancey... beautiful shots and fantastic editing!! 👏
Crepe is a nice touch I dont think that is in the OG but I really like that idea! I would put a crepe that is a little less done maybe a little sticky so it holds better and doesnt get over cooked idk if that would happen but its a idea.
That's some good looking filets! Something is going on with beef though.. at least in the midwest. Prices are high, good cuts are rare or out of stock and now I'm hearing lots of beef is being imported from Australia? Maybe because of corn prices? 🤔
I have zero cooking experience. My girlfriend doesn't trust me to make toast. I followed this video to the letter to surprise my lady this evening and it turned out absolutely amazing! She was making noises I've only heard in the bedroom! Thanks Sam you earned a sub today!
Gotta say it, this is definitely one of my favorite cooking channels on YT. Thank you Sam, and that was an awesome job (we know Gordon Ramsay would say a couple of things lol) but just like you said, you had fun doing it, plus your family is the one filming you and enjoying the process with you. Keep it up!!
Beautiful! I made one for Christmas a few years back. The family really enjoyed it.
I’m glad to see your tips and tricks, it will sure make it easier for the next time.
Thanks!
I cook by profession. I’ve never made a Beef Wellington - it’s intimidating. HOWEVER, I make a gorgeous and luxurious - Salmon Wellington. It’s beautiful. I serve it with a Hollandaise, and asparagus spears - I take a lot of pride in making this, and my patrons love it ❤️
Good for you, Sam. Your beef Wellington looks absolutely gorgeous!! 🤓👍❤️🇨🇦
What are the layers in that?
The head game is really something making this thing. It is SO worth the process though! I find in most anxious during the wrapping of it
you know how long Ive been waiting to watch you make this!!!! Love to see this guy
We have to let Gordon Ramsay judge Sam's wellington skills, that would be the video to see of all ages😋😋😋😋
Happy Holidays boys….❤️❤️❤️
You gotta love the father and son dynamic: "... and btw. everybody who doesnt show the cut is a bbiiiii..... MAX PLEASE!! .... "
Biggest single improvement you could do would be to coat the beef in kosher salt, put it on a rack in a pan and fridge it overnight. More thoroughly seasons the meat, creates a better sear and helps reduce moisture loss.
Hey Sam! I have a suggestion for a future video:
Make your favourite filet mignon 🥩+sauce recipes (3 ways) !
As usual, you beguile me, Sam but you also amaze me [and your sincerity is most appreciated.] Blessings and Joy to you all!
Bravo Mr. Sam! from potato chip omelet to this... it never gets dull on this channel!
Love it Sam! Now with the holidays upon us you need to make a tourtière in honour of your homeland.🇨🇦Three meet of course, veal, pork, beef. The gravy is key.
I’ve always wanted to eat beef wellington!! Looks so yummy. Can you guys make a gumbo and beans and rice? My bf and I were inspired during a recent trip to Disneyland
I walked into the room at an in opportune moment and thought you were getting artsy with a spaghetti squash. Your Wellie looks great!!
When Chancey chimes in... you know you got it Sam!
Looks great--loved my grand ma's beef wellington when I was a kid! Going to try this with some seitan as I have learned I have a family history of Cancer so I need to avoid the BLV, igf-1 and pesticides in meat. Thanks so much for sharing
Thank you for making it so much simpler.
Any suggestions on the oil to sear the wellington? I know olive oil burns to fast at too low so is peanut oil good or should I try something else?
It is a head game. Although it is a challenging yet fairly straight forward dish, I find the Wellington to be an outdated menu choice. This being said, I always watch when my favorites put out the videos. They are a crowd pleaser for sure! Well done!
Hey chef! making this for our New Year table tomorrow. wish me luck:)
Love your advice at the end. Thank you all for making such a wonderful and fun to watch channel.
I normally use a food processor for the mushrooms. I see you didn't use one and mentioned watching not getting them too small. What can happen if the mushrooms get too small in the processor?
I always thought it was wet on the bottom due to the mushrooms but I think it's actually the meat juices. Have you seen the crepes making a difference in keeping the puff pastry drier?
Great video Sam and I get the confidence level going in - I feel ya! But, the end result speaks for itself! Bravo Sam looks incredible!
Oh my, that is beautiful! Well done, Sam.
Looks delicious! I'm wishing you a Happy Holiday season, Sam & Boys.
My son and I made one of these. Came out fantastic. when you cut the steak with a fork. mmmmmm delicious.
When we bought all the ingredients it came out to $93 .
You’re brave Sam! Luv ur enthusiasm.
Omg max is right 😂😂
About the cut😂
SO SO DELICIOUS!! Thank you Sam. I am so glad you used the mushrooms instead of pate.( Pesach chopped liver) I so want to come to SD and eat my way through your restaurants !!!
Great video! I’ll admit that I’ve been spoiled with getting the Beef Wellington at the Magic Castle here in Hollywood anytime I wanted but at some point, I need to try this myself. Thanks for the effort!
Do you have any tips on getting an invite to the magic castle ? Been a life long dream to step a single foot inside!
@@mcstrakka Sadly, I dropped my membership when I moved away from that area. Sorry!
@@raypierce5818 no worries at all. Thanks for answering ♡♡
I've been wanting to try this for several years, I think now is the time.
Fantastic !! Many Thanks.
My girlfriend bought me a wagyu beef tenderloin to make her a beef Wellington and this is the recipe I’m going to use it with!
Idea for something to cook - homemade Arbol Chile Salsa - then use it in 5 recipes
I've wanted to try Beef Wellington for years... Gonna have to just go for it. Thanks for showing how it's done!
I'd love to see you make a Puerto Rican Jibarito sandwich.
Happy Holidays!!!
I made wellington for Christmas. Even after 6 test attempts, I couldn't get it exactly as I wanted. I think using seriously dry aged meat (less moisture to lose, less shrinkage) and getting the cling film parcel really tight are the secrets.
Either way, I've given up. Chateaubriand is delicious as it is, and you can always serve it with yorkies and mushrooms.
Time stamping this comment on this page, I'll come back in a couple years to see how far it has came as of today i am 20 years old and sam has 3.64m subscribers lets see how this ages.(future me remember this) keep up the awesome work sam
This comment is from 2043, sam has got 54 million subscribers.
it's gonna take him 2 more years to get to 4 million
okay.
Sam deserves to be in the top 10 TH-cam cooking channels !
I started watching him in 2020 when he had around 700K
Definetly making one for Christmas. Super stoked to try my first Wellington
Great Job! It looked fantastic👌👌👌
good positive vibes. keep up the good work.
2nd like! This is something I’ve wanted to make for years, but like you, I get nervous. After watching you make it, I feel confident I can slam it out of the park! Thank you, Sam!!👊🏼
Probably not something a lot of us Aussies would be trying at the moment! Someone made a beef wellington this year and killed 3 of their guests (relatives) and almost killed a 4th. Apparently the (now ex) husband got sick a number of times after mushroom dishes. She was allegedly cooking with death cap mushrooms!
That said, that looks freaking delicious! Not sure I'd do the crepe thing, but the rest looks effing amazing. I bet it tasted good too! I will definitely be trying this one.
Aloha. She was a lovely lady. Been following that one.
Cold leftover beef wellington is great on sandwiches. Thin slices. PS. You should have used latice pastry.
thanks man, we are making this tomorrow lol like your details better :)
My first beef Wellington was soaked at the bottom but it was still really good. I’ve made it once a year for my family ever since and it’s gradually gotten better. It’s a lotta prep and a lotta work but it pays off every time.
If you don’t want to get soggy on the bottom, would it be a good idea to bake it on a rack?
Love the cook and the channel!
Next time, consider cooking it on your Traeger!
Beef Stroganoff was invented to use the trimmings from a whole beef fillet. Of course you can get some nice filets mignon and some beautiful tournedos from the skinny end, but the meat from the head end of the cut is perfect for Stroganoff.
Looks amazing by the way
what could you sub out the mushrooms for if your allergic?
You're the best, Sam! Thank you for showing us that a pro like you can stress out over a beef wellington! I may have to give it a shot this Christmas ... thank you again!
Beef Wellington is not difficult a little time-consuming in the prep area but amazing when it comes out
If you aint a fan of mushrooms. MAke the middle bit with spinach and garlic - Its amazing
Should have had those angels as you cut it… so good…
You are wonderful, Thank you for recipe
Lovely!! Thank you Sam!!
Fun to watch!
Don’t you get a lot of carry over cooking after pulling from the oven? The o e time I tried I pulled at 120* and it ended up well done.
America's Test Kitchen pulled theirs at 85° then let residual heat finish the cooking
Sam, I love you even more for doing this. I was so excited to see this video.!
13:56 Max was cirurgic with his comentary
Same 😂😂😂😂 13:05
i finally got to try a real GR wellington a couple of months ago. Always dreamed of it. Ramsey opened up in Boston and me and wife went.. It was good. Not great. Pretty sure it was cooked to 110.. So it was almost blue inside. And I wasn't going to say anything. Those chefs are factory workers. Odds are they're all made the same way that day.
Happy I tried it though. Would like to try it again somewhere else. I'm sure not going to try and make it.
It's a beautiful Beef Wellington Sam, I will definitely try it this way. 😊👍
Can you add that to your menu before Feb 2024 please. I'd love to come have some of that while I'm in San Diego next time.
Great accomplishment, Sam!! When is max’s turn….??
Looks Great Sam!
Thx 😊😅
I made it once for the experience except I used venison. It was smaller but still very good. Making a pork one next.
I keep looking for the boning knife as stated in a link below but yet never see just that.
I've made this over the years and only had it perfect once (of course before finding STCG & sons). I'm so looking forward to the STCG version....haven't watched yet...more to come. side note - you should probably do a holiday cocktail recipe jam!
Geepers Sam, ok fine, after all my worry, watching vids, etc, I'll go for it! Some time soon... 😬😬😬
This is something I’ve been looking forward to this for a long time!
Two seconds after the new boning knife graphic came on my new boning knife showed up at the mail box 🤘🏻
You know what would have been the I ing on the cake?!....... HOLLANDAISE 😋😋😋
Is there any substitute to the mushrooms?
My parents do a beef Wellington for Christmas every year, so I know the 2 best ways to use that trim meat - 1 is traditional beef stroganoff, obvious choice. It really is great with filet. 2nd is a bit unorthodox, but for the really trimmy bits - it makes an extremely good bratwurst. You use a very fatty piece of pork like shoulder or pork belly in a 1:1. Delish.
Very nicely done Sam
Just what I wanted to try this weekend!! Thanks for your videos and greetings from Spain!!!!
Beautiful, but I would advise using Dijon mustard, English mustard is too strong for the delicate flavours of beef fillet and duxelles.
Great info here - and SIMPLE! And THIS could be the best date nite meal to impress! Love it!
Forget the fcking turkey ! Beef Wellington is the key for your holidays 😊
Salmon en croute please! 😊
Fantastic, Joes Stone Crab in Vegas has BW on the menu during December…..
I think it’s time Sam adds a sous chef to the show so Chance and Max aren’t pressured to answer every time.
I’d like to be the first to apply!
Oh, imagine shiitake mushrooms, beef Umami
😊
Now that you've tackled the Beef Wellington, how about taking it up a notch and taking on the never mastered Beef Jerky?
i loveing the cooking videos Sam
Hey Sam, is your BFF gluten free by chance ? Love your channel..❤❤❤❤
This sounds crazy but you should try to do a cabbage wellington for the grass eaters.
Sam... like so many others, I have always been too afraid to try my hand at the beef wellington. As always, you break it down so well and take the fear right out of it. If looks beautiful and delicious!
And as ever, Max and Chancey... beautiful shots and fantastic editing!! 👏
Crepe is a nice touch I dont think that is in the OG but I really like that idea! I would put a crepe that is a little less done maybe a little sticky so it holds better and doesnt get over cooked idk if that would happen but its a idea.
Alright Sons of Sam. Your turn. Next brother vs brother challenge. *GET SOME, GET SOME!*
Looks good I think the mushrooms could have been diced finer.
That's some good looking filets! Something is going on with beef though.. at least in the midwest. Prices are high, good cuts are rare or out of stock and now I'm hearing lots of beef is being imported from Australia? Maybe because of corn prices? 🤔
Yooo Sam its been a bit used to binge your vids, hope you and the family are doing well!
Beautiful!!!❤
Been cooking Beef Wellington on Christmas Eve for the past 5 years for my family, always a treat. Similar method minus the crepes!
So you add mushrooms to this what can you replace the mushrooms with if your husband is allergic to them?
Three weeks old comment but if youve not tried to make this yet, im alergic to mushroom and just left them out. Still worked out wonderfully
Alright... I'm gonna give this a go. You've inspired me bro.
UPDATE: its in the oven...
UPDATE: THIS WAS F*#CKING AMAZING. TY SAM!