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!! 🤓👍❤️🇨🇦
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 Although it is a challenging yet fairly straight forward dish, I find the Wellington to be an outdated menu choice.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!
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 .
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.
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!
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 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.
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.
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.
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!
Sam, my son, who is a butcher, and I made your beef wellington for our big Christmas Eve dinner and it was delicious! We figured out a couple hacks, we seared the meat on our not-Evo (Cuisinart's version) and then cooked the mushroom duexelles on there too. Cooking them on the not-Evo was awesome and our mushrooms weren't wet at all! Thanks for doing the video and for giving us the courage to attempt it. Love you guys, Happy New Year!
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!! 👏
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!
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!!👊🏼
I've made Wellington a few times, I usually use an Eye of Round for the beef, but I cook it sous vide to get the tenderness, then sear it before assembly, and it comes out amazing and VERY tender. Plus, a LOT cheaper! I've also made Wellington with a pork loin, which turned out pretty good too!
Great effort. 2 little tips on the pastry side.... if you buy shop bought stuff, don't roll it out again as it ruins the layers of lamination in the pastry. and 2, make sure you buy 'all butter' puff pastry, the other ones use oils like palm oil and (besides the sustainability downsides) it tastes crap. If you're going to take the time to make a wellington, don't f*ck up on the pastry :)
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.
Looks great , I always used more pastry on all sides to stop leakage and soggy bottoms but I was prepping 20 at a time but your mushroom pee - that must be the next product on the shopstcg, in small bottles hopefully
What a great video, and great advice about having fun. Recently retired and have taken up cooking originally as an interest but now I think I am addicted. Think I will give this one a try. Cheers Iain
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.
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
![[Live สด] การออกรางวัลสลากกินแบ่งรัฐบาล งวดวันที่ 16 พฤศจิกายน 2567](http://i.ytimg.com/vi/wPd7VFfWHIA/mqdefault.jpg)
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!
Happy Holidays boys….❤️❤️❤️
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!! 🤓👍❤️🇨🇦
As usual, you beguile me, Sam but you also amaze me [and your sincerity is most appreciated.] Blessings and Joy to you all!
Thank you for making it so much simpler.
you know how long Ive been waiting to watch you make this!!!! Love to see this guy
Hey Sam! I have a suggestion for a future video:
Make your favourite filet mignon 🥩+sauce recipes (3 ways) !
You’re brave Sam! Luv ur enthusiasm.
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.
Love your advice at the end. Thank you all for making such a wonderful and fun to watch channel.
When Chancey chimes in... you know you got it Sam!
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
looks inedible
Looks delicious! I'm wishing you a Happy Holiday season, Sam & Boys.
Bravo Mr. Sam! from potato chip omelet to this... it never gets dull on this channel!
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!
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!
I walked into the room at an in opportune moment and thought you were getting artsy with a spaghetti squash. Your Wellie looks great!!
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 .
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.
Oh my, that is beautiful! Well done, Sam.
good positive vibes. keep up the good work.
Lovely!! Thank you Sam!!
You gotta love the father and son dynamic: "... and btw. everybody who doesnt show the cut is a bbiiiii..... MAX PLEASE!! .... "
Definetly making one for Christmas. Super stoked to try my first Wellington
Fantastic !! Many Thanks.
Idea for something to cook - homemade Arbol Chile Salsa - then use it in 5 recipes
I've been wanting to try this for several years, I think now is the 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.
Great Job! It looked fantastic👌👌👌
Hey chef! making this for our New Year table tomorrow. wish me luck:)
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 ♡♡
Looks amazing by the way
We have to let Gordon Ramsay judge Sam's wellington skills, that would be the video to see of all ages😋😋😋😋
Fun to watch!
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.
Love the cook and the channel!
Next time, consider cooking it on your Traeger!
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.
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.
You are wonderful, Thank you for recipe
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.
If you aint a fan of mushrooms. MAke the middle bit with spinach and garlic - Its amazing
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!
Been cooking Beef Wellington on Christmas Eve for the past 5 years for my family, always a treat. Similar method minus the crepes!
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!
Beef Wellington is not difficult a little time-consuming in the prep area but amazing when it comes out
Great accomplishment, Sam!! When is max’s turn….??
Sam, I love you even more for doing this. I was so excited to see this video.!
Omg max is right 😂😂
About the cut😂
thanks man, we are making this tomorrow lol like your details better :)
i loveing the cooking videos Sam
Yooo Sam its been a bit used to binge your vids, hope you and the family are doing well!
Cold leftover beef wellington is great on sandwiches. Thin slices. PS. You should have used latice pastry.
Very nicely done Sam
Sam, my son, who is a butcher, and I made your beef wellington for our big Christmas Eve dinner and it was delicious! We figured out a couple hacks, we seared the meat on our not-Evo (Cuisinart's version) and then cooked the mushroom duexelles on there too. Cooking them on the not-Evo was awesome and our mushrooms weren't wet at all! Thanks for doing the video and for giving us the courage to attempt it. Love you guys, Happy New Year!
It's a beautiful Beef Wellington Sam, I will definitely try it this way. 😊👍
Should have had those angels as you cut it… so good…
Absolutely magnificent!
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!! 👏
This is something I’ve been looking forward to this for a long time!
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!
Looks Great Sam!
Thx 😊😅
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!!👊🏼
I've made Wellington a few times, I usually use an Eye of Round for the beef, but I cook it sous vide to get the tenderness, then sear it before assembly, and it comes out amazing and VERY tender. Plus, a LOT cheaper! I've also made Wellington with a pork loin, which turned out pretty good too!
Alright Sons of Sam. Your turn. Next brother vs brother challenge. *GET SOME, GET SOME!*
Two seconds after the new boning knife graphic came on my new boning knife showed up at the mail box 🤘🏻
Just what I wanted to try this weekend!! Thanks for your videos and greetings from Spain!!!!
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.
Beautiful, but I would advise using Dijon mustard, English mustard is too strong for the delicate flavours of beef fillet and duxelles.
Now that you've tackled the Beef Wellington, how about taking it up a notch and taking on the never mastered Beef Jerky?
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?
This sounds crazy but you should try to do a cabbage wellington for the grass eaters.
Forget the fcking turkey ! Beef Wellington is the key for your holidays 😊
I made it once for the experience except I used venison. It was smaller but still very good. Making a pork one next.
Great effort. 2 little tips on the pastry side.... if you buy shop bought stuff, don't roll it out again as it ruins the layers of lamination in the pastry. and 2, make sure you buy 'all butter' puff pastry, the other ones use oils like palm oil and (besides the sustainability downsides) it tastes crap. If you're going to take the time to make a wellington, don't f*ck up on the pastry :)
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!
You guys made it thank you :) I sent an email about this for a while back
one of my favorites .. had beginner's luck and then could never replicate. I'm definitely going to try this!
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.
You’re the best ☺️
Next up is a Salmon welly!
Great info here - and SIMPLE! And THIS could be the best date nite meal to impress! Love it!
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!
Happy Wednesday
Looks good I think the mushrooms could have been diced finer.
Oh, imagine shiitake mushrooms, beef Umami
😊
You know what would have been the I ing on the cake?!....... HOLLANDAISE 😋😋😋
Looks great , I always used more pastry on all sides to stop leakage and soggy bottoms but I was prepping 20 at a time but your mushroom pee - that must be the next product on the shopstcg, in small bottles hopefully
What a great video, and great advice about having fun. Recently retired and have taken up cooking originally as an interest but now I think I am addicted. Think I will give this one a try. Cheers Iain
Beautiful!!!❤
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.
best dish in the world
13:56 Max was cirurgic with his comentary
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
Geepers Sam, ok fine, after all my worry, watching vids, etc, I'll go for it! Some time soon... 😬😬😬