I made a small Wellington a couple weeks ago just to practice for the Holidays. I wish I'd seen this first, but am so grateful to have seen it before I made it for company. I never thought of putting down prosciutto! Makes perfect sense! Love the decorative touch with the 2nd layer of pastry and the rosemary. Can't wait to do this for family! Thank you so much for all the tips! Great teacher...you need to do more videos!
Truly enjoyed this video and I think is the best beef Wellington tutorial I've seen with someone who understands and explains all the proper involvements. Though, I personally would place in the center rack of the oven for more even cooking of the puff pastry. Yes, you do get more heat concentration towards the outside of both pastries for nice coloration, but if you notice the puff pastry was still a little raw on the inside. Otherwise, this is a perfect Wellington to me.
It´s a great tutorial for a perfect wellington, my favorite is the way you "teach" how to make the Duxelle. The rest is purely art in the kitchen 🙂 Thanks a lot ❤
@@pixelised it looks like they are still in the same place in pike place, but I think they were on fb for a while because they were among the many creators who got duped by fb who gave creators fake metrics.
I am really happy that Chefsteps' coming back strong. I always love Grant's personality and his scientific approach in cooking. I really hope this time they can stay long.
Not a fan of Wellington but your presentation is stellar. Heaven knows I’ve made thousands over several decades. It’s nice to see the classics done masterfully. MHH CIA 84
You don't know how much I appreciate this video. I kept asking for the cannon but I didn't know the name so I used a combination of charades and words like "the log part for beef wellington". That should have been enough but they sold me the entire sea monster. Luckily I cut it the right way but it was mostly a guess. Wish I would have seen this first but thank you so much. This helped me and will help many.
Thank you my beef Wellington turned out great with your tips about letting the mushrooms and shallots cook till the moisture was out, recoiling the pastry to help the lattice maker work and the piece de resistance of individual rosemary leaves in the lattice. Thanks again. I chose only to sear the meat before cooking in the pastry.
Chef this video is amazing, I am so grateful for all your tips & tricks. That is the most beautiful wellington I've ever seen. Can't wait to make it for Father's Day. Thank You! You are one of the few people doing what you were born to do!! I feel so empowered to try this recipe.
Thank you for the delightful Beef Wellington tutorial. I was impressed with the artistic pastry presentation and replicated your version - down to each individual rosemary leaf - to create a festive meatless meatloaf for Christmas... Gorgeous presentation!!
I used this recipe and nailed it. However, I did not do the double layer of puff pastry as they portrayed it here. I was worried about it getting too thick. I think the picture above suggests that they too have difficulty getting the puff pastry baked well enough. The inner layer and bottom look soggy and dense. The trick of placing the seared and mustard laden loin in the oven for 45 minutes was a winner. The loin needs to lose a bit of moisture if you are feeding anyone who wants there meat medium to medium well. Great way to keep the pink, raw-looking center from being too big. Thank you Chef Steps.
i've been making your pâte brisée for years and it always comes out great, I have apparently been mispronouncing it the whole time, cause those old chef steps vids didn't have any dialog. with all those accent marks i couldn't imagine it being pronounced so simply
You have the BEST recipe for Beef Wellington! I've followed your video step-by-step several times now and it has been a success every single time! You are amazing and very talented! TY!
I thoroughly enjoyed this video and this version. The methods played well into the theatrics. I personally have been making Wellies for many years using several methods and several ways including a vegetarian style. Not too sure of the "pre-baking" method here but to each his own. I still say Gordon's version is slightly lacking if it was to compare to this version. I loved the "insulating" commentary as far as the duxelle goes. See...there is a science to this dish!
@ChefSteps and all chefs out there who make beef wellington recipe, I don't understand why no one has ever thought of adding a rack in the baking tray to put the beef wellington on and then bake it on that rack. That way you can avoid soggy pastry at the bottom and cook it more evenly. Idk maybe you all have other reason not to do that.
Inspirational ancestor of *Turducken?* I still remember the first time I had *Beef Wellington,* and fell in love with it -- at a restaurant with my family, celebrating my 8th grade graduation. 40 years later, I've had it maybe 3-4 times since. It's hard to find, and the local restaurant I had it at made it only one day a week, in limited quantity, and required advanced notice you wanted it.
I made it using goose liver pate over the meat to allow the mushrooms stick to the meat. I also seared the meat on all sides then deglazed the pan with Madeira
One of the best looking wellingtons I've seen! Also to everyone disappointed that they didn't use sous vide: he commented like 4 times in this video about needing to reduce as much moisture as possible before baking so that the pastry cooks properly. Just because they don't use sous vide doesn't mean they aren't teaching you about food science! I know personally I use my sous vide as a crutch and rarely actually roast things in the oven anymore because of the increased risk of overcooking. But this is a recipe that you really can't do correctly with sous vide. It bums me out when I see all the beef wellingtons on r/sousvide where the pastry is obviously undercooked in the middle haha
This is THEE most sensual food item I’ve ever seen made✔️ It’s gorgeous! It looks delicious✔️ My mouth watered the second you took it out of the oven! Oh how I wish I were there to taste it😋
I agree. I was searching the comments to see if anyone else said this. The outer layer was nice but the inside of the pastry seemed too underdone. We’re making it next week, we’ll see how ours is.
We've had good luck getting tenderloin for $19.00 a pound and asking the butcher to trim it for us. Then we ask them to run the left-over trimmings through the meat grinder and take it home for really good hamburgers. It is a lot easier and less messy than trying to trim it ourselves. The butcher does a much better job than we can do at home. A lot of them are really proud of showing off their skills.
This looks amazing and maybe I'll try it. But I have tried the MUCH easier and simpler recipe from Cooks Illustrated ("Beef Wellington for two") twice and it came out amazing. Members might want to check it out, it's individual servings (well each is enough for two), not as pretty as this one but far lower difficulty. Great video however and I was super impressed with how beautiful it looks. Joule: best thing I've purchased for the kitchen for years!
Hi, I have done the beef wellington a few times. I make sure that the mushrooms are dried and my result is always pretty good. the meat always looks perfect etc... my only problem is that the pastry always breaks from the below side. can you give me any tips? I loved your video
Heat is coming from the outside of the beef wellington. It continues to cook for a bit when you get it out of the oven. If the meat reaches this temp in its core, it will be overcooked when you'll serve it.
As Ludovic says, he's assuming that carry-over cooking will continue to cook the interior of the meat, so you want to stop when the outer portion of the meat reaches a certain temperature (there's an extensive discussion about this on their website, but unfortunately it is behind the paywall).
@@bostonbesteats364 “there's an extensive discussion about this on their website” ; I took “discussion” to mean, ya know, like, comments from others; “extensive article/s” would leave no doubt they are selling THEIR work, not the time and trouble of punters who are paying for the 'privilege' of writing content, rather than being paid to do it. If that is actually the case (discussion = comments), amend my first comment to “the *lousy* bastards”
The most important thing to remember is to season HEAVILY every layer otherwise it’s gonna taste bland. Especially the beef. I even season the pastry after the egg wash.
The pan is aluminium and it cools down in a second when you open the oven. If you are a chef, the fingers you use the most to poke hot stfu like your index fingers can handle that heat. Everything that only hurts but dont burn is ok. Steel pan would be differrent. P.S 12 years working as a cook :)
This is a youtube show, not real life. Note the lack of butter bubbling around the edges, and the lack of steam when he cut into that thing. I am going to say, as someone who worked in a professional pastry kitchen that did a lot of TV segments around the holidays, that it was a rested wellington that was placed back into the oven for the reveal shot.
Nathaniel Erb it’s likely because he used savory tart dough. (Pate brisee) and not puff pastry which is an unleavened croissant dough. And he also didn’t make score marks for steam to release and full cook the pastry. So it’s definitely raw dough inside..
Right? Wasn't that kinda the videos whole point? I got shooked when I saw that crust. Or maybe it wasn't? I always see that dough crust on most peoples wellington. How would it look otherwise?`Maybe that isn't raw or whatehell lol. Can you even fully cook the pastery without overcooking the meat tho?
Hey i noticed you got the same rationals as i use. How do you hold a roast chicken? Its like the layout settings change up from when your roasting beef or chicken.
@Nicodemo Valerio it is the safest way to cook it, but just imagine that the chefs in the kitchens did not have sous vide to use in times like 80-90 early 2000
You Do your Wellington....so BEAUTIFULLY... LOVE....CHEFS WHO TRULY RESPECT. .THEIR FOOD....IN COOKING.. SO PASSIONATE..THANK YOU SO MUCH!!🙏🙏👏👌 ... COULD YOU PLEASE TELL ME THE TEMPERATURE...THE OVEN SHOULD BE...WHEN YOU ARE COOKING THE TENDERLOIN OFF...AS YOU SAY...THE RIGHT TEMP'... WOULD TRULY APPRECIATE IT ....IF YOU COULD LET ME KNOW RHE RIGHT TEMPERATURE....🙏🙏🙏 KIND REGARDS... SANDRA DEAN.. ( ADELAIDE..AUSTRALIA.)
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
I made a small Wellington a couple weeks ago just to practice for the Holidays. I wish I'd seen this first, but am so grateful to have seen it before I made it for company. I never thought of putting down prosciutto! Makes perfect sense! Love the decorative touch with the 2nd layer of pastry and the rosemary. Can't wait to do this for family! Thank you so much for all the tips! Great teacher...you need to do more videos!
Truly enjoyed this video and I think is the best beef Wellington tutorial I've seen with someone who understands and explains all the proper involvements. Though, I personally would place in the center rack of the oven for more even cooking of the puff pastry. Yes, you do get more heat concentration towards the outside of both pastries for nice coloration, but if you notice the puff pastry was still a little raw on the inside. Otherwise, this is a perfect Wellington to me.
It´s a great tutorial for a perfect wellington, my favorite is the way you "teach" how to make the Duxelle. The rest is purely art in the kitchen 🙂 Thanks a lot ❤
I’m glad that y’all are finally back and posting semi-regularly
Too bad that almost none of the OGs are there anymore
@@mikehawk2148 Yeah, I wonder what happened to the other guys… 🤔 Also, are they in a smaller crappier studio?…
maybe they left tbh
Mike Hawk I’m pretty sure that they had some budget cuts? Or something of that nature. I’m
not 100% of that though.
@@pixelised it looks like they are still in the same place in pike place, but I think they were on fb for a while because they were among the many creators who got duped by fb who gave creators fake metrics.
I am really happy that Chefsteps' coming back strong. I always love Grant's personality and his scientific approach in cooking. I really hope this time they can stay long.
Gréât vidéo , good visuals , perhaps adding temperature in oven and length of time would be useful
Not a fan of Wellington but your presentation is stellar. Heaven knows I’ve made thousands over several decades. It’s nice to see the classics done masterfully. MHH CIA 84
You don't know how much I appreciate this video. I kept asking for the cannon but I didn't know the name so I used a combination of charades and words like "the log part for beef wellington". That should have been enough but they sold me the entire sea monster. Luckily I cut it the right way but it was mostly a guess. Wish I would have seen this first but thank you so much. This helped me and will help many.
Can’t believe that was 17 minutes long. This guy makes the best videos.
Thank you my beef Wellington turned out great with your tips about letting the mushrooms and shallots cook till the moisture was out, recoiling the pastry to help the lattice maker work and the piece de resistance of individual rosemary leaves in the lattice. Thanks again.
I chose only to sear the meat before cooking in the pastry.
Should be recooling
Chef this video is amazing, I am so grateful for all your tips & tricks. That is the most beautiful wellington I've ever seen. Can't wait to make it for Father's Day. Thank You! You are one of the few people doing what you were born to do!! I feel so empowered to try this recipe.
Thank you for the delightful Beef Wellington tutorial. I was impressed with the artistic pastry presentation and replicated your version - down to each individual rosemary leaf - to create a festive meatless meatloaf for Christmas... Gorgeous presentation!!
I used this recipe and nailed it. However, I did not do the double layer of puff pastry as they portrayed it here. I was worried about it getting too thick. I think the picture above suggests that they too have difficulty getting the puff pastry baked well enough. The inner layer and bottom look soggy and dense. The trick of placing the seared and mustard laden loin in the oven for 45 minutes was a winner. The loin needs to lose a bit of moisture if you are feeding anyone who wants there meat medium to medium well. Great way to keep the pink, raw-looking center from being too big. Thank you Chef Steps.
It's great to have ChefStep's back!!!
i've been making your pâte brisée for years and it always comes out great, I have apparently been mispronouncing it the whole time, cause those old chef steps vids didn't have any dialog. with all those accent marks i couldn't imagine it being pronounced so simply
Brie(like the cheese)-zay
I made this for Christmas and was thrilled with how well it turned out! Thank you so much for a marvelous lesson!
please tell the temps and times in the breville air pro oven !
You have the BEST recipe for Beef Wellington! I've followed your video step-by-step several times now and it has been a success every single time! You are amazing and very talented! TY!
man watching this recipe makes me so happy u came back... it was not the same
Fantastic, I can actually imagine how good it tastes.
I thoroughly enjoyed this video and this version. The methods played well into the theatrics. I personally have been making Wellies for many years using several methods and several ways including a vegetarian style. Not too sure of the "pre-baking" method here but to each his own. I still say Gordon's version is slightly lacking if it was to compare to this version. I loved the "insulating" commentary as far as the duxelle goes. See...there is a science to this dish!
Great video. Best technique for Wellington I've seen.
Amazing,love the way u've explained the few bits of extra tips that u have then the other video's I've watched. Great mate keep up the good work.
Guys as a Brit, I must confess that you have executed this dish perfectly. It's great to see people executing British dishes beautifully.
Gordon Ramsay: "You're not gonna put dijon on there, are you?"
ChefSteps: "Dijooooooon!"
mikethered123 lol! What I was gonna say too...
Gordon Ramsay also has objections to truffle oil.
he puts English mustard but nice try
@@georgemoustakas4030 On Gordon Ramsay's Masterclass, Episode 5 (Make Beef Wellington) minute 4:12, he uses dijon mustard.
@@amaliavet many chefs dislike truffle oil because it's not real truffle.
I miss the old chefsteps where they would use meat glue and the immersion circulator 😂
@ChefSteps and all chefs out there who make beef wellington recipe, I don't understand why no one has ever thought of adding a rack in the baking tray to put the beef wellington on and then bake it on that rack. That way you can avoid soggy pastry at the bottom and cook it more evenly. Idk maybe you all have other reason not to do that.
WOW! I Love that this is almost a full tutorial.
Inspirational ancestor of *Turducken?*
I still remember the first time I had *Beef Wellington,* and fell in love with it -- at a restaurant with my family, celebrating my 8th grade graduation.
40 years later, I've had it maybe 3-4 times since. It's hard to find, and the local restaurant I had it at made it only one day a week, in limited quantity, and required advanced notice you wanted it.
There’s like a solid half inch of just rawwwwww pastry Omgoodness
lol exactly this, he proper messed it up
well it only looks on the edges because he had to put the excess pastry under the wellington which is too much but he has a learning curve
This guy did 17 minutes of mistakes.
Is there a better step by step video to make this correctly?
@@whitenoise509 Joshua Weissman
oh, that is simply fantastic! thanks for showing how it is done
I made it using goose liver pate over the meat to allow the mushrooms stick to the meat. I also seared the meat on all sides then deglazed the pan with Madeira
Great idea. I have duck livers in the freezer....maybe I'll give this a shot.
What temperature do you precook it in the small oven at? For how long?
Would love to know the temp used in the oven as well. He never mentioned it.
@@okie4horns if you pause the video, 160°f looks like the temp, not sure for how long, my guess would be about 25mins
One of the best looking wellingtons I've seen! Also to everyone disappointed that they didn't use sous vide: he commented like 4 times in this video about needing to reduce as much moisture as possible before baking so that the pastry cooks properly. Just because they don't use sous vide doesn't mean they aren't teaching you about food science! I know personally I use my sous vide as a crutch and rarely actually roast things in the oven anymore because of the increased risk of overcooking. But this is a recipe that you really can't do correctly with sous vide. It bums me out when I see all the beef wellingtons on r/sousvide where the pastry is obviously undercooked in the middle haha
no seasoning on the tenderloin while searing??
As a chef myself, that has never made a wellington, the way you explained the process and the reasoning behind it was 💋🤌
This is THEE most sensual food item I’ve ever seen made✔️
It’s gorgeous!
It looks delicious✔️
My mouth watered the second you took it out of the oven!
Oh how I wish I were there to taste it😋
FABULOUS PRESENTATION AND INSTRUCTIONS !
THANK YOU SO MUCH.
“This dough is raw...”
- Paul Hollywood voice
Lol GBB is more than entertainment y’all
It looks beautiful nonetheless
Love this, though the pastry looks a bit raw in the middle, what was the texture like beneath the browned layer when you tasted it?
I agree. I was searching the comments to see if anyone else said this. The outer layer was nice but the inside of the pastry seemed too underdone. We’re making it next week, we’ll see how ours is.
nicely done, Chef! Any thoughts on Sous Vide for the protein and the use of a moisture barrier like crepe or phyllo pastry?
We've had good luck getting tenderloin for $19.00 a pound and asking the butcher to trim it for us. Then we ask them to run the left-over trimmings through the meat grinder and take it home for really good hamburgers. It is a lot easier and less messy than trying to trim it ourselves. The butcher does a much better job than we can do at home. A lot of them are really proud of showing off their skills.
Fat slab of uncooked pastry at the bottom, lovely mate...
"you want to know how to break down a tenderloin? You've come to the right place"
*Proceeds to timelapse the break-down of the tenderloin
Right?
That was an amazing job you are truly good at what you do
This channel is dope, Your way of cooking is pure enjoyment and fun to watch. I'm glad I subscribed today.
“Its a good test of a cooks skills”
**rolls out whiteboard full of good will hunting -ass culinary equations**
Lmao
0:20 "weef wellington
Grant you've nailed it big times.
a mi me sale igualito.......mmmmmmm
saludos desde Quito
Adoré tu video
felicitaciones
This looks amazing and maybe I'll try it. But I have tried the MUCH easier and simpler recipe from Cooks Illustrated ("Beef Wellington for two") twice and it came out amazing. Members might want to check it out, it's individual servings (well each is enough for two), not as pretty as this one but far lower difficulty. Great video however and I was super impressed with how beautiful it looks. Joule: best thing I've purchased for the kitchen for years!
Hi, I have done the beef wellington a few times. I make sure that the mushrooms are dried and my result is always pretty good. the meat always looks perfect etc... my only problem is that the pastry always breaks from the below side. can you give me any tips? I loved your video
Thanks for filming again Grant !!!
This is really awesome. Just like the one in holborn dining room !
Omg this might be the best thing I have ever seen
Great info!! Executed a classic dish perfect!! Nice job!!
Love this recipe, has worked for me every time!
That was cooked perfectly 👌🏽. Totally dig the design pastry as well.
99.9% of the haters for your beef wellington could never do what you did, A true masterpiece.
What’s the go with the thermometer placement on the top not the center?
Heat is coming from the outside of the beef wellington. It continues to cook for a bit when you get it out of the oven. If the meat reaches this temp in its core, it will be overcooked when you'll serve it.
As Ludovic says, he's assuming that carry-over cooking will continue to cook the interior of the meat, so you want to stop when the outer portion of the meat reaches a certain temperature (there's an extensive discussion about this on their website, but unfortunately it is behind the paywall).
@@bostonbesteats364 ; Wow they paywall client contributions as if they owned them? The bastards!
@@2F51RL It's ChefSteps' proprietary content, not a contribution from someone else
@@bostonbesteats364 “there's an extensive discussion about this on their website” ; I took “discussion” to mean, ya know, like, comments from others; “extensive article/s” would leave no doubt they are selling THEIR work, not the time and trouble of punters who are paying for the 'privilege' of writing content, rather than being paid to do it. If that is actually the case (discussion = comments), amend my first comment to “the *lousy* bastards”
My Chef! This is the guy I want to work for!
This looks succulently Perfect. 🤩🥰
Yes, the local food masters are back!
The most important thing to remember is to season HEAVILY every layer otherwise it’s gonna taste bland. Especially the beef. I even season the pastry after the egg wash.
Scalding pan out of the oven with bare hand?16:08 in Vid
The pan is aluminium and it cools down in a second when you open the oven. If you are a chef, the fingers you use the most to poke hot stfu like your index fingers can handle that heat. Everything that only hurts but dont burn is ok. Steel pan would be differrent. P.S 12 years working as a cook :)
This is a youtube show, not real life. Note the lack of butter bubbling around the edges, and the lack of steam when he cut into that thing. I am going to say, as someone who worked in a professional pastry kitchen that did a lot of TV segments around the holidays, that it was a rested wellington that was placed back into the oven for the reveal shot.
He's a beast
I had this dish once and now I see how it should have been.
Question: why not stick the thermometer in the middle? Why stick it the way the video suggests?
that pastry looks rather raw
Nathaniel Erb it’s likely because he used savory tart dough. (Pate brisee) and not puff pastry which is an unleavened croissant dough. And he also didn’t make score marks for steam to release and full cook the pastry. So it’s definitely raw dough inside..
I thought that too. I’m surprised they’d publish this video with such a glaring mistake.
Was going to say the same
Right? Wasn't that kinda the videos whole point? I got shooked when I saw that crust. Or maybe it wasn't? I always see that dough crust on most peoples wellington. How would it look otherwise?`Maybe that isn't raw or whatehell lol.
Can you even fully cook the pastery without overcooking the meat tho?
@@bergsdal yes you can.
Did I miss the temperature of your oven and how long you cooked it?.
After he seared the cannon, what temperature was it put in the oven at for the better crust? He never mentioned that.
I was just curious to find out what Beef Wellington was...now I know. Thanks.
GREAT am saving this video
love those table where can i get one
I've never made a wellington that perfect.
Going to try this for Christmas!
You Offer SUCH GOOD POINTS.... TOO GOOD.. THANK YOU...
pastry is raw
i think the same
Thanks .. I’m going to try this recipe. Is noticeable you like to teach and break down such difficult dish in steps for non chef ..
Chef steps is back! Yay!
They're going for a more personality-driven format like Bon Apetit and I'm kinda into it.
It was good
Glad I'm not thr only chef who makes their own sound effects while cooking.😂
Not gonna lie, I sous vide the tenderloin for my wellington.
sous vide tenderloin is fuxking nice
12:48 〜パイ包むところめっちゃ可愛い。
Great video
cant wait to make it
Hey i noticed you got the same rationals as i use. How do you hold a roast chicken? Its like the layout settings change up from when your roasting beef or chicken.
I was 100% convinced that the best way to cook the tenderloin was sous-vide. Kinda surprised. 😅
@Nicodemo Valerio it is the safest way to cook it, but just imagine that the chefs in the kitchens did not have sous vide to use in times like 80-90 early 2000
@@scorpionu27 expensive restaurants have been there for a while so I think since the early 1900’s at least
Looks so beautiful 💕
This guy is awesome! So much fun!
Insane! Perfection Chef! 👍👌🙌
I learnt a lot from you, perfect!
Beauiful que son brilliant wellington well done chef
Funny, @Alex the french cooking guy used sous vide for this, while you, the sous vide guys didn't =D
I didn't like Alex version of this. He's meat wasn't looking this great, sousvide doesn't beat pan searing
That pastry is RAWWWW
I made this before. Very easy to make.
Nice guys very nice resold!
why wouldn't you season the tender loin before searing?
Muchas gracias!
You don't like eating by yourself? Eating by myself is all that gets me through the day. xD
what was the name of the tool used for the lattice?
Paulette-It’s a lattice dough cutter: amzn.to/2tcBKTI.
Is tenderloin the same as fillet of beef? And if so, is it the same cut fillet steak is taken from?
Yes, the tenderloin is the same as the fillet. The steak comes from the tenderloin.
loverboy6667 thanks
You Do your Wellington....so BEAUTIFULLY... LOVE....CHEFS WHO TRULY RESPECT. .THEIR FOOD....IN COOKING.. SO PASSIONATE..THANK YOU SO MUCH!!🙏🙏👏👌 ...
COULD YOU PLEASE TELL ME THE TEMPERATURE...THE OVEN SHOULD BE...WHEN YOU ARE COOKING THE TENDERLOIN OFF...AS YOU SAY...THE RIGHT TEMP'...
WOULD TRULY APPRECIATE IT ....IF YOU COULD LET ME KNOW RHE RIGHT TEMPERATURE....🙏🙏🙏
KIND REGARDS...
SANDRA DEAN..
( ADELAIDE..AUSTRALIA.)
How long did it rest after coming out of the oven please ? (Before cutting into it)