For a very special New Year's Eve buffet, when I was in my 20s, I made this very special dish, Beef Wellington. It sat on the sideboard, with many other friends' casseroles, and amazing 1970s dishes. I cannot tell you just how many compliments I received. The room was all aglow with candles lit, and the fireplace crackling. I had prepped it the day before, as I was pregnant, sitting at the kitchen table to make the casing, and the filling. It was served well after an hour, with hot gravy. Not a morsel remained. Luckily, I made two; the other hidden in the fridge, so I had some the next day.🥂🍠
Had Beef Wellington for the first time for Christmas dinner at a friend’s home last year. It was served with braised asparagus, and potatoes au gratin. Everything was delicious! I didn’t know how much work went into the Beef Wellington preparation until this episode, but a nice surprise to watch it all take shape. 😋
In the '70s, it seemed to be featured in many Christmas magazines. I made my first for a New Year's Eve. (See my comment.) It was super easy, and not as expensive as going out for dinner -- usually for this type of treat, in a restaurant, just for one person, it can cost more than a whole tenderloin roast. Try it sometime, you'll love the results. 😊
The only time I have eaten beef wellington, was when I was 11 years old. We we’re traveling around Dorset, Devon and Cornwall for our summer holidays, and stopped at a local hotel restaurant in Dorset. I remember that meal to this day. It was one of the finest things I had ever eaten. It was served with gorgeous piped potatoes, buttery asparagus and a rich Madeira sauce…mmmmm. One of my favourite memories. I gotta try and make this at home. It would be so nostalgic. I may even pipe my potatoes with Julia’s garlic mash potato recipe….🤤😋
I made this for my parents anniversary over 50 years ago. Way before food processors, and chopping the mushrooms seemed never ending. But, i was very happy with the outcome, and so were my parents. I no longer eat meat, but if I did this would definitely still be a special meal for a special occasion - but I'd use a food processor for the mushrooms!
A classic item. It's more about learning the planning and staging on this one versus the actual item. I like a different stuffing than this one but the technique is the same. It's also nice to pour some jus in the holes right before serving.
I have never lived anywhere where there was a real butcher that would trim the tenderloin or cut you the chateaubriand. Even a trimmed tenderloin has always been a sloppy job that I had to repair at home. Nonetheless less I forged ahead. This is one of my favorite meals and everyone always loves it. I’ve had to use puff pastry. I’ve yet to find an angel food pan like the one the dough was laid over and baked. It’s perfect for the bottom case. I’m so glad I got to watch Julia Child when she was first on TV. And my kids did too.
The audible contempt in her voice whilst ratting out the slackers who used "evaporated milk" as a glaze made it sound like a cardinal culinary sin. The Cruciatus Curse of crustdom! The horror!
True. Remember though. She was trained traditionally ....... You have to do it as difficult as possible. As seasons moved on she acknowledged the easier ways to do the recipes
I have huge respect for Julia Child. I understand that this is a traditional recipe. But in this case, wouldn't it be better to just quickly pan saute' a beef tenderloin steak, make a quick red wine sauce, and serve it on a bed of saute'd mushrooms alongside some crusty bread and butter?
🤣Answer: no. The whole point of this dish is to prepare a *visual* feast. The black and white video cannot do it justice. This type of meal would cost well over $100 for two in a fine hotel. To see it in all its glory, do an image search on Google, for example. There is something so awe-inspiring to create this for your dinner party, your name will be listed among the foody gods! Of course, your quick-fry steak would be delicious, no doubt. But this dish is all about theatre, about attention to detail, about decadence, about slow lovemaking, even. This comes from an era when culinary skill had to be tried and tested by creating these masterpieces, and the reward wasn't even in the eating...but in the bragging rights.🥩🍷🥖
How on earth the 60's housewife who was just learning cold have done this without benefit of a VCR is beyond me - scribbling furiously, shouting what? WHAT? at the TV as Julia sails merrily by. Even if you bought the book - not always a marvel of clarity, though of course better than most of its time.
Trust me its a delicacy! Very very good and the duxellles is really what gives the meat its flavour. It doesn't taste exactly like mushrooms because of the liver paste (i use to packages of cognac liver pates) and trust me you will fall for it
Beef Wellington is one of those recipes that looks impressive but, in my humble little opinion, never seems to rise to the level of work that goes into it. No shade to people who love it, but I'd rather have a well cooked filet with a dollop of Bernaise and some asparagus on the side. Or, better yet, a well marbled medium rare Ribeye.
I agree with you. In fact, my family used to sort of ignore me when we would order a tenderloin for Christmas dinner; they wouldn't want to trim it for fear of wasting anything. One year they let me trim the tender, so that it cooked evenly and each person received the same serving, and I separated the chateaubriand and saved that for later. They loved it! Then we switched back to a rib roast, so more fat/flavor and less tender and I think we're back to the rib roast.
I make it as an occasional alternative to Christmas Turkey. It does look and taste delicious, but the fear of over-cooking the fillet or the pastry falling apart does make for a stressful time. Get them both wrong and it is a disaster 😢
For a very special New Year's Eve buffet, when I was in my 20s, I made this very special dish, Beef Wellington. It sat on the sideboard, with many other friends' casseroles, and amazing 1970s dishes. I cannot tell you just how many compliments I received. The room was all aglow with candles lit, and the fireplace crackling. I had prepped it the day before, as I was pregnant, sitting at the kitchen table to make the casing, and the filling. It was served well after an hour, with hot gravy. Not a morsel remained. Luckily, I made two; the other hidden in the fridge, so I had some the next day.🥂🍠
Her Whole career was a MASTERCLASS! GENIUS ❤
I remember Julia's child on TV like. Cooking show
I'd be really happy with a bowl of duxelles and a spoon. 😊
Had Beef Wellington for the first time for Christmas dinner at a friend’s home last year. It was served with braised asparagus, and potatoes au gratin. Everything was delicious! I didn’t know how much work went into the Beef Wellington preparation until this episode, but a nice surprise to watch it all take shape. 😋
In the '70s, it seemed to be featured in many Christmas magazines. I made my first for a New Year's Eve. (See my comment.) It was super easy, and not as expensive as going out for dinner -- usually for this type of treat, in a restaurant, just for one person, it can cost more than a whole tenderloin roast. Try it sometime, you'll love the results. 😊
The only time I have eaten beef wellington, was when I was 11 years old. We we’re traveling around Dorset, Devon and Cornwall for our summer holidays, and stopped at a local hotel restaurant in Dorset. I remember that meal to this day. It was one of the finest things I had ever eaten. It was served with gorgeous piped potatoes, buttery asparagus and a rich Madeira sauce…mmmmm. One of my favourite memories. I gotta try and make this at home. It would be so nostalgic. I may even pipe my potatoes with Julia’s garlic mash potato recipe….🤤😋
I made this for my parents anniversary over 50 years ago. Way before food processors, and chopping the mushrooms seemed never ending. But, i was very happy with the outcome, and so were my parents. I no longer eat meat, but if I did this would definitely still be a special meal for a special occasion - but I'd use a food processor for the mushrooms!
A classic item. It's more about learning the planning and staging on this one versus the actual item. I like a different stuffing than this one but the technique is the same. It's also nice to pour some jus in the holes right before serving.
I have never lived anywhere where there was a real butcher that would trim the tenderloin or cut you the chateaubriand. Even a trimmed tenderloin has always been a sloppy job that I had to repair at home. Nonetheless less I forged ahead. This is one of my favorite meals and everyone always loves it. I’ve had to use puff pastry. I’ve yet to find an angel food pan like the one the dough was laid over and baked. It’s perfect for the bottom case. I’m so glad I got to watch Julia Child when she was first on TV. And my kids did too.
I love Beef Wellington. This is a different way of making it than what I've seen before but it looks delicious!
julia is so cute
Oh ‘em Geee the linear tile on the island was ahead of the times… and the Moroccan design around the oven also made a comeback recently
❤❤❤❤❤❤❤❤
The audible contempt in her voice whilst ratting out the slackers who used "evaporated milk" as a glaze made it sound like a cardinal culinary sin. The Cruciatus Curse of crustdom! The horror!
British cuisine on the French Chef!
Actually it is French dish called filet de boeuf en croûte.
She is very human
Wow, Gordon Ramsay has definitely refined this recipe. Julia's seems a lot more difficult.
True. Remember though. She was trained traditionally ....... You have to do it as difficult as possible. As seasons moved on she acknowledged the easier ways to do the recipes
I have huge respect for Julia Child. I understand that this is a traditional recipe. But in this case, wouldn't it be better to just quickly pan saute' a beef tenderloin steak, make a quick red wine sauce, and serve it on a bed of saute'd mushrooms alongside some crusty bread and butter?
No.
🤣Answer: no. The whole point of this dish is to prepare a *visual* feast. The black and white video cannot do it justice. This type of meal would cost well over $100 for two in a fine hotel. To see it in all its glory, do an image search on Google, for example. There is something so awe-inspiring to create this for your dinner party, your name will be listed among the foody gods! Of course, your quick-fry steak would be delicious, no doubt. But this dish is all about theatre, about attention to detail, about decadence, about slow lovemaking, even. This comes from an era when culinary skill had to be tried and tested by creating these masterpieces, and the reward wasn't even in the eating...but in the bragging rights.🥩🍷🥖
It won’t taste the same.
This is the oddest beef wellington I've ever seen
How on earth the 60's housewife who was just learning cold have done this without benefit of a VCR is beyond me - scribbling furiously, shouting what? WHAT? at the TV as Julia sails merrily by. Even if you bought the book - not always a marvel of clarity, though of course better than most of its time.
They taught American shorthand in school back then. They could write this episode word for word as she was speaking lol a lost art sadly!
@@DJxLovey ...also, good note-taking is a serious skill.
I had friends who made good money in college selling their lecture notes.
@@DJxLovey Which is exactly what my mom did during one episode, the one about bouillabaisse. Turned out great, too.
Ah shut up! People like you who asks such questions are pathetic! Television had only been around a short time at this point.
I made this once and it wasn't worth the effort at all.
Didn't look too appetizing to me.. but, then again, I'm not a fan of mushrooms at all.
Trust me its a delicacy! Very very good and the duxellles is really what gives the meat its flavour. It doesn't taste exactly like mushrooms because of the liver paste (i use to packages of cognac liver pates) and trust me you will fall for it
that's a mess. would definitely not make this version, see Gordon Ramsay's version instead
Beef Wellington is one of those recipes that looks impressive but, in my humble little opinion, never seems to rise to the level of work that goes into it. No shade to people who love it, but I'd rather have a well cooked filet with a dollop of Bernaise and some asparagus on the side. Or, better yet, a well marbled medium rare Ribeye.
I agree with you. In fact, my family used to sort of ignore me when we would order a tenderloin for Christmas dinner; they wouldn't want to trim it for fear of wasting anything. One year they let me trim the tender, so that it cooked evenly and each person received the same serving, and I separated the chateaubriand and saved that for later. They loved it! Then we switched back to a rib roast, so more fat/flavor and less tender and I think we're back to the rib roast.
I make it as an occasional alternative to Christmas Turkey. It does look and taste delicious, but the fear of over-cooking the fillet or the pastry falling apart does make for a stressful time. Get them both wrong and it is a disaster 😢