I learned this from Alex, the French guy, on TH-cam. It’s brilliant because both the beef and pastry are cooked to perfection. Alex adds a thin crepe layer, which I don’t think is necessary. It looks like you have a photo of Alex on your poster. I like the idea of using several types of mushrooms. I like your techniques of assembling this. Great video!
I gotta be honest to you young kiddies.... there was a me before I ate beef wellington... and now there's an older wiser me after I ate beef wellington... its that good!!!!
45 minutes… with the meat already cooked and sear… seems almost incredible if you want it medium to medium rare. I made it , without sous-vide, and took me less than 45 minutes… be careful and use and good thermometer;)
I’m a personal chef and a client wants beef wellington. Thank you for this! I have a few weeks until their dinner, so I will probably watch this 500 times until then! Didn’t learn this in culinary school. Question, how soon in advance can I make this? If I wanted to complete all the steps up until bake time, how long can it sit?
All elements can be cooked and stored for 3 days before final cook. If it is completely constructed and wrapped in puff pastry it’s best to hold for only 1 day before baking. Hope this helped!
I have watched a few of these and his presentation looks good. If you have never made this and you are planning on doing this fine r a client I would make one for a trial. And just a word of caution don’t rush the process. I was in a culinary arts school in Germany. Was fortunate to get Honor Graduate because of hard work. We did this dish and at that time it was early 80’s we didn’t pre cook the roast. It made the bottom way to saggy. This is a tip I would say makes it.
It looks like it will be very tasty, on scaling up for my new years eve dinner party I wanted to know how many people your version here suitably feeds?
Hello chef! I’m a teen competitive chef in Texas! I have a competition coming up in January and the menu reads as this “sautéed beef with herb compound butter, whipped sweet potatoes, and sautéed broccoli”. My question for you is how would you interpret “sautéed beef”? I won’t know the type of beef until I walk into the competition so I’m wondering how you might imagine the cut will be. I love yalls content and can’t wait to see what you’ll bring out next!
Best of luck! That is a good question. It is possible that you'll be searing over a high heat. Sautéed beef could be referring to a thinly-sliced beef cut (flank steak, skirt steak, etc.). Add a little oil over high heat and make sure to add plenty of salt and pepper. You can do it!
Hi, I want to do this for christmas, it looks wonderful, if the meat is already cooked with the sous vide, does it not overcook when you put it 45 minutes in the oven??
Yes, also you can see how raw his puff pastry is because it couldn't stay in the oven long enough to fully cook the pastry without the beef over cooking.
Perfect. I'll be using cremini and chanterelle mushrooms. Thanks for incorporating sousvide. I was afraid I would over cook it. Now i feel better about the process.
I cook this two times every year and I’ve done all chanterelles, all crimini, and a mix of both and they taste exactly the same. Just go with the cheapest shroom option and follow Gordon Ramsay’s recipe, no butter, no oil, just salt and pepper so they’re dry as hell once they’re done.
I love the Gordon Ramsay way, but I appreciate your prep method for the tenderloin. Going to make it.. I've never, but have been wanting to try this in a restaurant first. I've visited top-notch restaurants, and to my surprise, no beef Wellington.. Im going to learn how to prepare it for my self, then my family...
Gordon Ramsay is the goat and everyone else is a copy cat. His Wellington recipe has gotten me through many MANY holiday parties. No fluff just straight beouf facts. This is a replica of his recipe.
So, the beef was fully refrigerated or just the outside was cooled? Basically, can I make the beef and duxel the day before and assemble and cook the day of?
I've been making beef wellington for a couple years now the traditional way. I wanna try this recipe but I have one concern. One member of my famely hate mustard and vinegar. I usually put it anyway when I sear the beef and let it cool down. He those not taste it usually. My question is, will this taste more like mustard because it's sous-vide and the beef is already cook and cold when the mustard is apply? Thank you
@@CertifiedAngusBeefTestKitchen thank you. It came out fantastic. I wish I can send you a picture. It’s more beautiful than any of the heels Wellington I have seen online. I did Christmas pattern too
Hi, I made sous vide BW last year. That recipe called for cooking at 425 for 20 mins. I think it was a bit over the medium rare. Others I have seen say 475 for 10 mins. Yours seems a bit longer. Did you test different coming times? Will it not over cook the meat? Thanks
I think 45 mins will over cook the meat. Once you have sous vide the tenderloin, the baking bit is really just to crisp up the puff pastry. I reckon 15 mins in the oven at 200 deg celsius (390 F) will be about right.
I have since made it again and the time were about right at 425.. But this time I sous vide to 125 degrees vs 130 I did last year. Was perfectly medium rare. Made it twice this holiday season.
@@CertifiedAngusBeefTestKitchen OK thanks. but in the video the sous vide had precooked the roast. So if done searing + oven instead, would i cook it to rare or med rare and cool it then?
That is an option if you'd like to. In our recipe instructions we have it timed out to reach rare / medium-rare during the final cook when the puff pastry is getting nice and golden brown. If you decided to cook the roast full then chill - only roast the full wellington (with the puff pastry) until the pastry itself is cooked and you have that nice crust formed.
Authentic Original Beef Wellington: First: there is no mustard, crepes or ham in authentic Beef Wellington! Ingredients: 1 center-cut beef tenderloin, timmed of silverskin and fat, about 2 pounds Kosher salt and freshly ground black pepper 2 tablespoon or vegetable or canola oil, divided 1 pound mushrooms (button, cremini, shiitake, portabello, or a mix) cleaned, trimmed, and roughly chopped 4 tablespoons unsalted butter 2 medium shallots or onions, finely sliced (about 1/2 cup) 2 teaspoons finely minced fresh thyme leaves 1/2 cup cognac or other brandy 1/2 cup heavy cream 4 ounces fresh foie gras or chicken liver pate 14 ounces puff pastry 1 egg, beaten Directions 1. Using butcher's twine, tie tenderloin at 1-inch intervals. Trim ends of twine. Season liberally with salt and pepper. 2. Heat 2 tablespoons oil in a cast iron or stainless steel skillet over high heat until smoking. Add tenderloin and cook without moving until well-browned on first side, about 2 minutes. Rotate tenderloin and continue cooking until browned on all sides, about 10 minutes total. Transfer to a large plate. 3. When tenderloin is cool enough to handle, cut off and discard twine, then place in refrigerator, uncovered. 4. Place half the mushrooms in the bowl of a food processor and pules until very finely chopped, scraping down sides and redistributing mushrooms with spatula as necessary, about 10 short pulses. Transfer to a bowl. Repeat with remaining mushrooms. 5. Heat butter in a 12-inch skillet over medium-high heat until melted. Add mushrooms and cook, stirring occasionally, until mushrooms have exuded all their liquid and start to sizzle, about 8 minutes. Continue cooking until mushrooms begin to brown and leave browned bits stuck to bottom of pan, about 4 minutes longer. Add shallots or onions and cook, stirring frequently, until softened, about 2 minutes. 6. Add brandy. Scrape bottom of skillet with a silicone spatula or wooden spoon to release browned bits. Continue to cook until brandy is nearly dry, about 4 minutes. Add heavy cream and continue to cook, stirring frequently until mixture is thick and collects in one large mass when you shake the skillet. Season to taste with salt and pepper. Transfer to a bowl and place in the refrigerator. 7. Season foie gras liberally with salt and pepper. Heat remaining half teaspoon oil in a small cast iron or stainless steel skillet over high heat until smoking. Add foie gras and cook without moving until well browned on first side, about 30 seconds. Carefully flip with a small offset spatula and brown second side, about 30 seconds longer. Transfer foie gras to a paper towel-lined plate. Pour rendered fat into mushroom mixture, stir to combine, and return to refrigerator. Use a sharp knife to split each piece of cooked foie gras in half horizontally. Transfer to a plate and place in refrigerator. Allow all ingredients to chill for at least 30 minutes. 8. Lay a double layer of plastic wrap about 2 feet long and 1 food wide on your cutting board. Spread mushroom mixture evenly over plastic wrap about 12 inches square. 9. Place tenderloin along the very bottom edge of the mushroom layer. Spread sliced foie gras evenly over top of tenderloin. Carefully roll tenderloin in mushroom, using the plastic wrap to help tighten it as you roll. Once beef is completely rolled up, re-wrap with more plastic wrap, twisting the ends to make sure roll is very tight. Return to refrigerator. 10. Dust board or countertop lightly with flour. Spread puff pastry on board and, using a rolling pin, roll it into a rectangle at least 4-inches wider than the beef roll on its shorter side. 11. Unwrap beef roll and place along very bottom edge of puff pastry with the foie gras side facing up. Brush 6 inches of puff pastry just above beef roll with beaten egg. Carefully roll the beef in the puff pastry until it is completely wrapped. You should end up with the foie gras-side facing up again, with the puff pastry seam meeting on the bottom. Trim pastry with a sharp knife. 12. Fold sides of puff pastry protruding from either end of the beef roll towards the center, then fold the top flaps down. Trim off the bottom flaps carefully. 13. Roll entire beef roll over so that the bottom is facing up, the fold up the end flaps to seal completely. Roll beef back right-side up. Transfer to a plate and chill for at least 30 minutes. 14. Adjust oven rack to center position and preheat oven to 425°F (218°C). Transfer Wellington to a foil-lined baking sheet and brush all over with beaten egg. Use a sharp paring knife to score a decorative pattern in the pastry. Sprinkle liberally with coarse sea salt. Bake until pastry is golden brown and center of roast registers 110°F (43°C)for rare or 120°F (49°C) for medium-rare on an instant-read thermometer, 35 to 45 minutes. Remove from oven and allow to rest for ten minutes. 15. Use a thin metal spatula to loosen Wellington from foil, then carefully transfer to a carving board. Slice off the ends with a sharp knife. Carve Wellington, and serve.
Don't use puff pastry... use pate brisee..puff pastry is designed to puff the weight of the beef welly causes the bottom of the puff pastry to become compressed. Therefore, hard and usually 9 out of 10 times falls off. I know frustrating when you make a beautiful welly and that bottom falls apart.
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I learned this from Alex, the French guy, on TH-cam. It’s brilliant because both the beef and pastry are cooked to perfection. Alex adds a thin crepe layer, which I don’t think is necessary. It looks like you have a photo of Alex on your poster. I like the idea of using several types of mushrooms. I like your techniques of assembling this. Great video!
I've been watching a bunch of 'wellington' TH-cams but this one is by far, total genius!...It solves all the problems. WOWOWOW!!!....Thnx!!
THIS is the technique/ingredients I've spent hours researching -- all in ONE video. Perfect!
Great to hear!
As my first beef Wellington, you made this extremely easy to make for my client. Thank you.
WOW.....this chef/video really does answer a lot of the problems and of course the lattice-cut top is totally amazing finishing touch. NICE!
I gotta be honest to you young kiddies.... there was a me before I ate beef wellington... and now there's an older wiser me after I ate beef wellington... its that good!!!!
45 minutes… with the meat already cooked and sear… seems almost incredible if you want it medium to medium rare. I made it , without sous-vide, and took me less than 45 minutes… be careful and use and good thermometer;)
thank you for the step by step teaching, great work.
I’m a personal chef and a client wants beef wellington. Thank you for this! I have a few weeks until their dinner, so I will probably watch this 500 times until then! Didn’t learn this in culinary school. Question, how soon in advance can I make this? If I wanted to complete all the steps up until bake time, how long can it sit?
All elements can be cooked and stored for 3 days before final cook. If it is completely constructed and wrapped in puff pastry it’s best to hold for only 1 day before baking. Hope this helped!
I have watched a few of these and his presentation looks good.
If you have never made this and you are planning on doing this fine r a client I would make one for a trial. And just a word of caution don’t rush the process.
I was in a culinary arts school in Germany. Was fortunate to get Honor Graduate because of hard work. We did this dish and at that time it was early 80’s we didn’t pre cook the roast. It made the bottom way to saggy. This is a tip I would say makes it.
Thanks young man, that was inspirational! Very well explained and at the right speed. Perfect.
And no soggy bottom in sight .. will be following your recipe when I give it a go good video thanks
Amazing video and love the sous vide recommendation! However, one needed correction, you want to apply the mustard immediately after the cook.
Is the wax paper separating the prosciutto slices edible?
It looks like it will be very tasty, on scaling up for my new years eve dinner party I wanted to know how many people your version here suitably feeds?
Hello chef! I’m a teen competitive chef in Texas! I have a competition coming up in January and the menu reads as this “sautéed beef with herb compound butter, whipped sweet potatoes, and sautéed broccoli”. My question for you is how would you interpret “sautéed beef”? I won’t know the type of beef until I walk into the competition so I’m wondering how you might imagine the cut will be. I love yalls content and can’t wait to see what you’ll bring out next!
Best of luck! That is a good question. It is possible that you'll be searing over a high heat. Sautéed beef could be referring to a thinly-sliced beef cut (flank steak, skirt steak, etc.). Add a little oil over high heat and make sure to add plenty of salt and pepper. You can do it!
How did it go?
Hi, I want to do this for christmas, it looks wonderful, if the meat is already cooked with the sous vide, does it not overcook when you put it 45 minutes in the oven??
Yes, also you can see how raw his puff pastry is because it couldn't stay in the oven long enough to fully cook the pastry without the beef over cooking.
Nicely explained, thank you so much. Im definitely going to try it now.
Best of luck!
Whats up with the wax paper on the ham?
Where did you see that?
Perfect. I'll be using cremini and chanterelle mushrooms. Thanks for incorporating sousvide. I was afraid I would over cook it. Now i feel better about the process.
You can do it! Sous vide helps remove one of the biggest challenges with Beef Wellington.
I cook this two times every year and I’ve done all chanterelles, all crimini, and a mix of both and they taste exactly the same. Just go with the cheapest shroom option and follow Gordon Ramsay’s recipe, no butter, no oil, just salt and pepper so they’re dry as hell once they’re done.
I love the Gordon Ramsay way, but I appreciate your prep method for the tenderloin. Going to make it.. I've never, but have been wanting to try this in a restaurant first. I've visited top-notch restaurants, and to my surprise, no beef Wellington.. Im going to learn how to prepare it for my self, then my family...
Great video and the result looks sooo good and delicious!
Outstanding chef, I'm trying this out for Thanksgiving
Happy holidays!
Gordon Ramsay is the goat and everyone else is a copy cat. His Wellington recipe has gotten me through many MANY holiday parties. No fluff just straight beouf facts. This is a replica of his recipe.
So, the beef was fully refrigerated or just the outside was cooled? Basically, can I make the beef and duxel the day before and assemble and cook the day of?
Yes this is the right and consistant way...
Outstanding thank you
I've been making beef wellington for a couple years now the traditional way.
I wanna try this recipe but I have one concern. One member of my famely hate mustard and vinegar. I usually put it anyway when I sear the beef and let it cool down. He those not taste it usually.
My question is, will this taste more like mustard because it's sous-vide and the beef is already cook and cold when the mustard is apply?
Thank you
good stuff.
Looks immaculate 😍
you should have also used the crepe I think to help it all bind.
How many days ahead of baking in the oven can this be made?
Can I leave the meat in the fridge after sous vide the meat and searing?
Can I bake beef wellington in halogen oven? Please help!
From one chef to another, I can tell this guy had to resist the urge to pick up that bite he cut off with his hands instead of the fork.
It was really good...
I was sure he was going to. I would have lol!
Convection oven. Convection roast or convection bake???
I’m about to make this for Christmas, I’m so nervous about it. I have bought the meat during thanksgiving
You got this!
@@CertifiedAngusBeefTestKitchen thank you. It came out fantastic. I wish I can send you a picture. It’s more beautiful than any of the heels Wellington I have seen online. I did Christmas pattern too
Thank you!
You're welcome!
"Watery puree of alliums" was my nickname in highschool.
Hi, I made sous vide BW last year. That recipe called for cooking at 425 for 20 mins. I think it was a bit over the medium rare. Others I have seen say 475 for 10 mins. Yours seems a bit longer. Did you test different coming times? Will it not over cook the meat? Thanks
I'm quite curious about this too. 475 for 45 minutes seems a little too long
I think 45 mins will over cook the meat. Once you have sous vide the tenderloin, the baking bit is really just to crisp up the puff pastry. I reckon 15 mins in the oven at 200 deg celsius (390 F) will be about right.
I have since made it again and the time were about right at 425.. But this time I sous vide to 125 degrees vs 130 I did last year. Was perfectly medium rare. Made it twice this holiday season.
What is the cooking alternative if you don't have a Sous Vide? Searing + Oven?
Yes, you can sear and then chill the roast. Full recipe with those instructions here:
www.certifiedangusbeef.com/recipes/recipedetail.aspx?id=32
@@CertifiedAngusBeefTestKitchen OK thanks. but in the video the sous vide had precooked the roast. So if done searing + oven instead, would i cook it to rare or med rare and cool it then?
That is an option if you'd like to. In our recipe instructions we have it timed out to reach rare / medium-rare during the final cook when the puff pastry is getting nice and golden brown.
If you decided to cook the roast full then chill - only roast the full wellington (with the puff pastry) until the pastry itself is cooked and you have that nice crust formed.
To stop the bottom from getting soggy, cook on a rack
11:10 Now tha-a-a-at's a perfectly **OVERCOOKED** Beef Wellington! Seriously, guys, come on.
Are you color blind? That's rare to medium rare.
Authentic Original Beef Wellington:
First: there is no mustard, crepes or ham in authentic Beef Wellington!
Ingredients:
1 center-cut beef tenderloin, timmed of silverskin and fat, about 2 pounds
Kosher salt and freshly ground black pepper
2 tablespoon or vegetable or canola oil, divided
1 pound mushrooms (button, cremini, shiitake, portabello, or a mix) cleaned, trimmed, and roughly chopped
4 tablespoons unsalted butter
2 medium shallots or onions, finely sliced (about 1/2 cup)
2 teaspoons finely minced fresh thyme leaves
1/2 cup cognac or other brandy
1/2 cup heavy cream
4 ounces fresh foie gras or chicken liver pate
14 ounces puff pastry
1 egg, beaten
Directions
1. Using butcher's twine, tie tenderloin at 1-inch intervals. Trim ends of twine. Season liberally with salt and pepper.
2. Heat 2 tablespoons oil in a cast iron or stainless steel skillet over high heat until smoking. Add tenderloin and cook without moving until well-browned on first side, about 2 minutes. Rotate tenderloin and continue cooking until browned on all sides, about 10 minutes total. Transfer to a large plate.
3. When tenderloin is cool enough to handle, cut off and discard twine, then place in refrigerator, uncovered.
4. Place half the mushrooms in the bowl of a food processor and pules until very finely chopped, scraping down sides and redistributing mushrooms with spatula as necessary, about 10 short pulses. Transfer to a bowl. Repeat with remaining mushrooms.
5. Heat butter in a 12-inch skillet over medium-high heat until melted. Add mushrooms and cook, stirring occasionally, until mushrooms have exuded all their liquid and start to sizzle, about 8 minutes. Continue cooking until mushrooms begin to brown and leave browned bits stuck to bottom of pan, about 4 minutes longer. Add shallots or onions and cook, stirring frequently, until softened, about 2 minutes.
6. Add brandy. Scrape bottom of skillet with a silicone spatula or wooden spoon to release browned bits. Continue to cook until brandy is nearly dry, about 4 minutes. Add heavy cream and continue to cook, stirring frequently until mixture is thick and collects in one large mass when you shake the skillet. Season to taste with salt and pepper. Transfer to a bowl and place in the refrigerator.
7. Season foie gras liberally with salt and pepper. Heat remaining half teaspoon oil in a small cast iron or stainless steel skillet over high heat until smoking. Add foie gras and cook without moving until well browned on first side, about 30 seconds. Carefully flip with a small offset spatula and brown second side, about 30 seconds longer. Transfer foie gras to a paper towel-lined plate. Pour rendered fat into mushroom mixture, stir to combine, and return to refrigerator. Use a sharp knife to split each piece of cooked foie gras in half horizontally. Transfer to a plate and place in refrigerator. Allow all ingredients to chill for at least 30 minutes.
8. Lay a double layer of plastic wrap about 2 feet long and 1 food wide on your cutting board. Spread mushroom mixture evenly over plastic wrap about 12 inches square.
9. Place tenderloin along the very bottom edge of the mushroom layer. Spread sliced foie gras evenly over top of tenderloin. Carefully roll tenderloin in mushroom, using the plastic wrap to help tighten it as you roll. Once beef is completely rolled up, re-wrap with more plastic wrap, twisting the ends to make sure roll is very tight. Return to refrigerator.
10. Dust board or countertop lightly with flour. Spread puff pastry on board and, using a rolling pin, roll it into a rectangle at least 4-inches wider than the beef roll on its shorter side.
11. Unwrap beef roll and place along very bottom edge of puff pastry with the foie gras side facing up. Brush 6 inches of puff pastry just above beef roll with beaten egg. Carefully roll the beef in the puff pastry until it is completely wrapped. You should end up with the foie gras-side facing up again, with the puff pastry seam meeting on the bottom. Trim pastry with a sharp knife.
12. Fold sides of puff pastry protruding from either end of the beef roll towards the center, then fold the top flaps down. Trim off the bottom flaps carefully.
13. Roll entire beef roll over so that the bottom is facing up, the fold up the end flaps to seal completely. Roll beef back right-side up. Transfer to a plate and chill for at least 30 minutes.
14. Adjust oven rack to center position and preheat oven to 425°F (218°C). Transfer Wellington to a foil-lined baking sheet and brush all over with beaten egg. Use a sharp paring knife to score a decorative pattern in the pastry. Sprinkle liberally with coarse sea salt. Bake until pastry is golden brown and center of roast registers 110°F (43°C)for rare or 120°F (49°C) for medium-rare on an instant-read thermometer, 35 to 45 minutes. Remove from oven and allow to rest for ten minutes.
15. Use a thin metal spatula to loosen Wellington from foil, then carefully transfer to a carving board. Slice off the ends with a sharp knife. Carve Wellington, and serve.
The great thing about recipes is that there are so many variations you’re bound to find a recipe that suits your taste buds perfectly
Where is your video smart guy?
Alex!
You forgot the crepe! I thought this was old school!
Strongly recommend Gordon Ramsay's over this one, except for the choice of mustard
❤❤
I might have to cook mine so it's not so pink inside.
👍👍👍❤️❤️❤️
anyone else saw gordon ramsay with horns on that planning board XD
Tenderloin has no marbling.
Too bad the prosciuto didnt wrap all away around!!
There's a french guy over there
Don't use puff pastry... use pate brisee..puff pastry is designed to puff the weight of the beef welly causes the bottom of the puff pastry to become compressed. Therefore, hard and usually 9 out of 10 times falls off. I know frustrating when you make a beautiful welly and that bottom falls apart.
Idiots at McDonalds actually running an ad before this
Just wait until you see our Classic Smash Burger video
☝🏻
🙌
sous vide is much like plating a dish with tweezers. It's not cooking it's playin with an 'eazy bake oven.
Check it out.
bottom was still soggy
There is no mustard or ham in authentic Beef Wellington! And you do need pate!
The great thing about recipes is that there are so many variations you’re bound to find a recipe that suits your taste buds perfectly!
@@CertifiedAngusBeefTestKitchen that's fine. But it's NOT authentic/original.
@@geoffreygavurnik3072 why so mad man it’s his own variant of it and it’s damn good are you a snow flake 😂😂😂
Using the Sous Vide is cheating man... Come on....
All about it minus the shrooms. Eeww
That is the traditional way of making Beef Wellington but what would be your pick to substitute with if you weren't using mushrooms?
Anything other than mushrooms. To many as a teen. Jk.
Beef wellington may be the most overrated dish ever.
Thank you!
You're welcome!