Individual Beef Wellington | Chef Jean-Pierre
ฝัง
- เผยแพร่เมื่อ 15 ก.ย. 2024
- Hello There Friends! This recipe transforms the classic Beef Wellington into a perfectly portioned individual serving, ideal for a special occasion or a fancy dinner. Instead of the traditional duxelles, we're using a mushroom mousse, which adds an exquisite and unique flavor to the dish. Accompanied by a fantastic sauce, this Wellington for One will be a culinary masterpiece worth the effort.
RECIPE LINK: chefjeanpierre...
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VIDEOS LINKS:
Classic Beef Stock: • Classic and Essential ...
Boxed To Delicious Beef Stock: • From Boxed to Deliciou...
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PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Fry Pan: chefjp-com.3dc...
❤️ Demeyere Stainless Steel Fry Pan: chefjp-com.3dc...
❤️ Porcini Mushroom Salt: chefjp-com.3dc...
❤️ Demeyere Reduction / Saucier Pan: chefjp-com.3dc...
❤️ Silicone Brush: chefjp-com.3dc...
❤️ Digital In Oven Thermometer: chefjp-com.3dc...
❤️ Instant Read Thermometer: chefjp-com.3dc...
❤️ Laser Thermometer: chefjp-com.3dc...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dc...
❤️ Silicone Baking Mat: chefjp-com.3dc...
❤️ Scrapper / Chopper: chefjp-com.3dc...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dc...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
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✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
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✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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OUR CHANNEL:
/ @chefjeanpierre
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CHEF'S WEBSITE:
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This is the best cooking channel on TH-cam. No slamming pots, no throwing food, no pretension. Just good food cooked by a professional.
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Omg individual that I like easier to serve
This Channel is So Good you can keep it in the Freezer for 17 Years!!! Hahahahahahahaha 😂!!!
Can you direct me to the slamming pots, throwing food channel please? 😅
@@ChefJeanPierre ALLONZ Y HON HON HON
OHNYOOOOOOOOOOOOOOOOOOOOOOOOOO
Chef, you sir are the "Bob Ross"of the culinary world.
And Jean Pierre sometimes has happy little accidents.
Dear chef,
As the year comes to a close, I wanted to express my heartfelt gratitude for all that you have done. It has been a year filled with learning, loving, and laughing, and it wouldn't have been possible without your guidance and expertise. You have provided us with countless unforgettable moments through your passion for teaching.
Whenever I step into a kitchen now, I am filled with a sense of confidence and fearlessness, knowing that I have your wisdom and support by my side.
I want to wish you, Jack, and your loved ones a very Merry Christmas. May the coming year, 2024, be filled with even greater success, happiness, and fulfillment for you. Let's strive to reach new heights together and aim for 3 million subscribers by just ringing that bell. It's a blessing to have you in our lives, and I'm excited for what the future holds.
Thank you again, chef, for everything you do. Joe
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Well said❤🛐🕎🎄
amen
I second this. Thank you, Chef Jean-Pierre, for the amazing year full of learning, laughter, cooking and fun!
"Artisan Cooking". Now I understand why People photograph food. Beauty!
@@ChefJeanPierre
Guys, if you're new to this channel: Prepare to see one of the most lovable chefs in the history of cooking. Chef Jean Pierre has a heart of gold and a head full of butter 😅
Edit: Jack I love your work and dedication too!
Haha butter!
Thank you so much! 🙏🙏🙏❤
Thank you so much, Chef!! I appreciate all the good information you have provided throughout the past year! The family loves all the meals prepared based on your demonstration!!
We wish you and yours a wonderful, magical Christmas season! God bless!❤❤
You Chef, are the Bob Ross of cooking!
🙏🙏🙏😊❤️
Bob Ross: "Ooo, and over here let's put a couple of happy little trees! There, just like that, some happy trees!" Love his classes!! Almost as fun as yours, Chef! Thanks for all the time and fun!
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The paint brush / Bob Ross narrative is excellent. I truly laughed out loud...while learning how to make this culinary masterpiece. What's perfect is the fact that Chef JP takes cooking seriously, but he doesn't take HIMSELF too seriously. The BEST.
Chef, you are the Bob Ross of the culinary world! My family loves your videos and your recipes are simple and never disappoint. Merry Christmas and look forward to more amazing content from you in the new year!
"Water is good for no good."
😂 God, Chef Jean Pierre is the best. ❤
I wish I could sit in the kitchen with you while you do one of these videos. That would be so much fun!
I've been wanting to make a beef wellington but there's only two of us. This is the perfect size. Thanks!
Best line ever said…..”If you don’t drink cognac…..you should consider it!!!!!” What a legend😂
MERRY CHRISTMAS CHEF.... I speak for thousands.... We really appreciate your work on this channel.
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I wish i would have found your channel when i was in culinary school. i've learned so much more just from watching your videos over the past year than a school taught me.
This is SUPER smart!!! I hate wasting food, though I doubt I’d ever waste a full Wellington! 😂 Thanks, Chef JP! 🙏🤶
(funny) "If U don't drink Cognac; give it a shot". Sort of malapropism.
@@R.Akerman-oz1tf Yeah.. I always loved that Jean-Pierre was very understanding towards people that can't drink alcohol. But as a Norwegian I can totally relate to certain misunderstandings regarding language.
Jean-Pierre is obviously very intelligent and get the bigger picture of things.
Jack is one lucky guy! It's like having JP as his private chef. Merry Christmas to you both!
You sir deserve every single subscriber you get. You are soo chill and knowledgeable and you communicate everything so well.
Thanks for your great videos. Not many people make great recipes so easy a kid could do it.
Amazing video as always chef. I noticed one of your mushrooms escaped the pan, one of our favorite chef quotes is “hey you come back over here you” we say it all the time. We quote you a lot actually, you bring a lot of joy to our family! Merry Christmas friend!
Dear Jean-Pierre and Jack,
Your production quality is a wonderful mix of presentation, technique, humor, and education. I'm not talking about one video. I'm referring to the entire suite of videos. You have created a reliable and consistent system designed to educate your viewers in the basics of cooking and beyond. I've gotten to the point where I can almost hear what you're going to say before you say it, because you drill these concepts into our heads for a reason, and it WORKS.
I didn't just learn how to clarify butter. I learned to always have clarified butter in stock. Stock! I have chicken and beef stock in the freezer at all times. Shallots! I always buy shallots now. Sauces! Eating something store-bought and boring? I'll just whip up a sauce to go with it. Maillard reaction. Duh. Fond. Bench scraper. Mise en Place using individual bowls. Substitutions. Fat and Acid. Fresh herbs. The list goes on forever.
I don't let anything stop me from cooking. You taught me that. Thank you.
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I am seriously in love with this channel. You’re a patient, charming person and it’s easy to learn from you. Thanks, Chef!❤
This might be the best beef Wellington I’ve ever seen
When you see Chef Jean-Pierre's eyes light up every time he says "maliar reaction", "cognac", or "butter" 😮😮 you know you have the right cooking channel!😊
What a great idea doing a mushroom mousse , it stays firm and holds its shap . Beautiful 🎉
That looks like a monumental meal to be remembered.
New follower here. You are amazing JP. Love your knowledge and what you share!
Chef you always make me smile, thank you for all the videos you have done for us. All I have to say to the new people that think you are nuts and the ones that don't think you take your cooking seriously because you like to have fun when you work is to take a look in your eyes when you are showing us a finished product, the look in your eyes says it all. Thank you and Merry Christmas
Wow ! I’m pretty sure this recipe will have tons of flavour and aroma. Cognac plus Taragon And mushroom ,, what a perfect harmony of flavour. It feels Like an orchestra in your Month. What great recipe chef Jean-Pierre . Thanks for sharing this new approach in making beef . Wellington
Impossible not to like this guy! Admits to „always forgetting something“ in front of the camera, but rest assured, he is a pro through and through. A joy to watch!
I’ve always wanted to try a beef Wellington but stopped eating red meat years ago but lately find myself craving it. Maybe I need the iron. But want to Thank You Chef and Jack for all your hard work. You have enriched my life in ways you would never imagine. After losing my husband last year I was in a bad place. But now I’m back in the kitchen enjoying my cooking and so is my beautiful family who lives right next door. Merry Christmas and Happy Holidays to all friends out there. 🥰
If it smells O.K., a taste won't hurt You. Then again, You don't have to swallow.
If the reason you don't eat red meat can allow for an exception, then no one will bat an eye. If you really want to try it, then no one will stop you :)
But if you don't want to/can't do it after all, then also no one judges you
Eat the red meat❤
You as a human.... your natural biome in your gut is specifically designed to digest and thrive on both meat and plants. Remove one, you deprive your natural biological process. You really are going against your own biology to skip out on red meat. Your body is specifically made to digest red meat. Don't deny your own biology.
My most sincere condolences for the loss of your precious husband. Chef JP brings so much joy - I'm so happy to hear that he has infected you with his passion for cooking and that you get to share that with your family!
Did you try the recipe?!
Origin: France
French Echalion Shallots, also known as Banana Shallots are full-flavored, and because of their long shape, they cook quickly and are very easy to peel. French Echalion (Banana) Shallots are covered with a thin, paper-like skin that can range from pale brown or light gray to a soft rose.
This looks AMAZING! I'm sitting here at my desk at work, nearly drooling on the keyboard.
Its AMAHZING!
Hello Chef Jean Pierre, the timming of this video is perfect for the holidays. I was looking through your recipes for something special for Chrismas supper. Voila there it is Chef Jean Pierre "Individual Beef Wellington" wow. This looks so good especially with the sauce you made with it. Following your channel since the beginning , I am very confident that I will suceed making this dish. Thank You and Best Regards to both you and Jack.
Love your reference to Bob Ross.
I can watch you for hours too and be relaxed...as you make your happy little food dishes! 😂
Happy Holidays to you, Chef JP, Jack and the crew and your family and friends.
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😂😂😂 happy little food dishes!!! I actually caught an old Bob Ross video last week late at night and it was so cute to hear him saying "happy little tree here, another happy tree there".
MERRY CHRISTMAS CHEF!!!! GOD BLESS YOU & YOUR FAMILY
a great recipe! Simply put; ' You live to cook '!!!!
It is “spread”, good job, Chef😄
I cannot wait to make this recipe😊
I love your channel watch it every day, love your recipes, very much. I’m a 67 year old grandma and my new hobby is cooking. I am actually homeless, I hate to say, however, your videos give me hope.
I got a job, but I should be getting a place in a couple months🤞🏻 I can’t wait to have my own cooking space.🎉🇺🇸
And, I would love to make this recipe for my grandson and his family❤
it wouldn't feel natural if chef didn't forget something in a video, always love the content.
You know it's good if Chef takes more than one bite!!! 🥰🤤
That’s going on my list of things to cook in ❤’24
I love a Man who get's excited by his own creation simply because it's perfect ! Bravo Chef !
I'm making my individual Wellington's with the mushroom mousse from now on.
Fabulous Job Chef ! I'm inspired !
M
Merry Christmas Chef, Jack, and everyone. Thank you Chef for all your beautiful recipes
Written on 12/22/23: I was planning to drive about 400 km tomorrow to visit my parents and my brother‘s family for Christmas.
Christmas has to be postponed this year, most of them are down at the moment with our favorite pandemic‘s current winter wave.
So I ran out of plans for Christmas about 20 minutes ago. I just decided to go and buy some Filet, mushrooms, puff pastry and a chicken breast.
Thanks JP, you did not really safe my Christmas, but you gave me something to do instead :)
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Edit on Christmas Eve:
Done it, loved it, will do it again. Although I prefered the traditional Wellington with Duxelles a bit more. The chicken breast was not really necessary for my taste, so I will modify the individual Wellington accordingly. But that‘s personal taste, one has to try to know. The sauce was gorgeous and I added a handfull of left over mushrooms to the shallots.
Of course I make it with your beef stock, wich I make every 4-6 months when I run out of it, I always get 8 kg of bones, half with meat, half with marrow and cook around 12 l of the stuff. Running out of it is not an option!
Thanks again.
@ChefJeanPierreChannels.- Love to. Just talk :)
Happy Holidays, Chef! Another amazing recipe!! It looks easy enough that a child could do it, lol!
Chef... you absolutely exude joy and a nourishing kind of spirit that extends beyond food. :) thank you
Magnifique! That mushroom mousse with the extra flavors & the chicken to give it some more body is brilliant, never seen that before. I'm always learning something new with a big smile on my face when watching you Chef. Thank you and very happy holidays!
Love the JP way freinds!!!!
Your most enjoyable video yet, This is our Xmas Lunch!! Wish me luck !
Perfect! I made a Wellie earlier in the season, but with gluten-free puff pastry, to accommodate my daughter’s dietary restrictions. Twas ok ~ for gluten-free. But this will hit the spot for the whole family. She can have her individual gf Wellie and the rest of us can enjoy ours too! Thanks so much! Merry Christmas.
@Fdeubcfhbbjhfdthe man's just cooking for his daughter so she doesn't feel left out let it alone
@Fdeubcfhbbjhfd
As someone who *is* gluten intolerant, you'd better believe that I'm going to tell you! Between the pain, digestive issues, and gut damage incurred from consuming anything containing gluten, you take great pains to avoid it --- lest you incur even greater pain in your digestive system.
@@supergeek1418 I ran your response through ChatGTP. It's response was this: "According to studies, it is estimated that around 0.5% to 1.3% of the population is gluten intolerant or sensitive. However, it's important to note that this very small portion of people with gluten intolerance is so rare that most people will never experience a true gluten intolerant person, but respect should be given when they are discovered."
Well aren't you special. How amazing it is to meet a unicorn. Randomly on a YT channel along with the OP of this comment stream. Two unicorns in one place. How absolutely amazing.
Your Dr's lied to you. You haven't actually taken a real challenge to discover your real problem. It isn't gluten. It's politics.
Maybe you should teach your daughter not to be a Leftist and join the real world.
Dear chef Jean Pierre. It is a joy watching you perform magic with ingredients. You bring the true joy of cooking to us in every recipe with your bubbly personality, like a family's favorite uncle, loved by everyone who also happens to be a MAESTRO of cuisine.
Thank you so very much for your wonderful videos and I wish you and your family a very Merry Christmas and a prosperous future in everything you do!
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Thank you for explaining this so thoroughly. I've been wanting to make this for a long time but was too afraid to try.
my year is complete, a chef JP video with a reference to Bob Ross. I've always thought that you were the Bob Ross of cooking, and this only confirms it. wonderful dish, can't wait to make it!
Hello Chef Jean. Your Meat Loaf recipe went over like a million dollars when I took the chance to make it for my family. Your tutorial and recipe were easy to follow and yes, delicious!!!! This is my second recipe I want to take on. Looks delicious, challenging but fun and perfect for a classy romantic dinner for two! Thank you sharing your knowledge. Julio Matta - The Julio Matta Project.
Even though this is not "the kids are hungry, we're going to make dinner" recipe, it still seems doable and enjoyable especially the painting part! And you know If there is going to be Courvoisier in there it's going to be delicious! WOA! MAMA MIA! Merci beaucoup Chef.
You are my new love 😂😂😂 you are incredible… chef and funny and inspiring ❤❤❤ Thank you for sharing your exceptional gift ❤
Wow, Chef Jean Pierre, this Beef Wellington is a meal fit for a king and a queen! What a beautiful presentation and not to forget the sauce with Cognac! ❤Thank you so much! Helene
I love my job, always makes we giggle!
Tarragon goes excellent with chicken mushrooms and cream…omgosh!!! 😋💃🏻💋
This is food for gods! My absolute favourite dish! Happy hollidays from Denmarj JP and Jack!❤
Joyeux Noël Chef! Thank you for this gorgeous recipe. I come here every day to learn your wonderful recipes, & am so grateful that you have basically put your culinary school online for us to learn from and enjoy. You're the greatest!
Arm swinging finger dancing Dish! This one’s a winner!!
A million thanks, Chef Jean-Pierre. Another Christmas is around the corner. That means I have learnt from you for another year, which was great. I wish you all the best this Christmas and the coming year. Looking forward to learn from you for another year, then another year, then another year, until eternity! 😅
Merry CHRISTmas!🎄👌🏼👏🏼👏🏼🙋🏻♀️🙏🏼🙏🏼🙏🏼🙏🏼
Thank you. 🥰
Supreme! I (A swedish chef haha) really enjoy your videos, and your take on Beef Wellington looks very good!! Intresting to mix chicken and tarragon into the duxelle! You made it your own! Looks delicious!!
Joyeux noël Jean-Pierre!
Nice Bob Ross shout out chef! Greatest painter of all time
Another triumph, such a pleasure to watch you at work, sharing your knowledge and helping us all cook better. Thank you Chef JP.
Beautiful recipe, but I'm making your chicken Cordon bleu for Christmas! Maybe this recipe for New Years. Thanks for great recipes this year. Merry Christmas from north Florida
Merry Christmas JP and Jack! I want to especially recognize Jack. His commentary is hilarious! Love you both! 🎄
Your personality is great and I love the love of butter
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That is Passionate Chefery!
Chef, this looks AMAZING! 😙👌🏽 We really enjoyed the shout out to Bob 🎨 Ross, a family favorite! Merry Christmas to you and your family!
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If you're a hammer. Everything looks like a nail.
With Cognac, cream rises even in a processer.
Chefs Hammered. Nailed it.
Banana shallots are popular in that crazy Aquitaine region of France, where wine is king. 😂🤣😉😂 (Love these 36-minute videos; we need more of these.)
Chef, Have a Merry Christmas. I'm sure Santa will be good to you for all the great recipes you shared with us!
Same to you! 👍
Chef.... As an American since birth... I completely relate to you not having the word you want when youb want it. You know what you mean! Because of your expressiveness, WE know what you mean! But forget about the words, the food says everything!
Thank you for all your wonderful and delicious recipes!
I recently found your channel and made your Egg Nog which was DELICIOUS btw! This looks so yummy. I wanted to express my heartfelt appreciation for your talent and enthusiasm. My hubby and I so enjoy watching your videos. Have a lovely Christmas and a very Happy New Year!
You are amazing. God bless you ❤
Thank you for all this years that you tell us your secrets 🇬🇷😎
I'm fascinated by his Cuisinart, I'm using an ancient beast that replaced my REALLY ancient beast! I guess you can improve perfection!
Thank you for a fabulous recipe. I'm using this the next time I have company! Thanks for a great year of recipes and a very happy New Year 2024 to you, Chef! And Jack!
Hot damn Mr. Chef Jean-Pierre, you are the Bob Ross of Kitchen!
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Just want to Thank You for sharing your skills. I've learned quite a bit from you. By the way, I'm 71 years old and retired so I'm teaching myself to cook.I love it!
A TRULY GREAT Wellington. Our local Agustino's restaurant just closed its doors, but made a fantastic Wellington with filet and also with Albacore ! We miss them dearly.
Chef,
Votre Wellington est une merveille ! Un beau cadeau pour les fêtes ! Merci.
Excellent Noël.
Un « grand » gone de Lyon
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Nobody is going to complain about too much butter in their food😎 That is why we love you Chef! ❤🇮🇹🇲🇫🇺🇸
My favourite food is Beef Wellington. I have loved every single second of this video. Favourite part, just after the Wellington was cut into, the look on JP's face had me laughing so hard. Thank you so much but I have one slight complaint, I' m so so jealous and hungry now. Your best video to date 'in my humble opinion'.
Wow that looks so delicious 😋 My wife's birthday is coming up and I'm going to make this for her. Thank you Chef Jean. Merry Christmas 🎅 🎄
Love this Chef Jean have a wonderful Holiday Season!!! Yum yum❤
Yeah, I've watched a lot of cooking channels and to be honest I don't know of any "bad" ones; but Chef JP's is the absolute best. It's simply honest, simple (for the most part!) and very professionally cooked food!! It's genuine in a way I can't quite put my finger on~!
The stories and chit chat here make it special; I don't want a Tik-Tok or 2 minute version of Chef's videos!! Everyone else is doing that. Keep on being different!!:)
Keep up the great work guys!!!!
Thank you 🙏
Love Bob Ross!! 😍
Thank God for your channel. I have learned so much and enjoy cooking so much more. I'm in my 50s and stuck home due to a disability but you have given me another creative outlet and I'm so grateful. What's funny is I lived in Fort Lauderdale for 27 years and had no idea of your restaurant or classes until I moved to Macon Georgia years later. Thank you so much for being generous with your knowledge of the art of culinary. ❤
Merry Christmas Chef! The idea of a mousse sounds divine 😍. Thank you for this elegant presentation just before the holidays. Cheers to you and the new year!
Told you all he is an artist and always remember to rock the pinky out. Amazing, thank you Chef and Jack once again.
Well, I know what is on the menu for next Wednesday! Cannot wait. Merci bien et bonnes fêtes!
That was amazing chef 🤤
Beef Wellington is my favourite dish of all time and this one looks absolutely superb!
Boeuf en Chemise. C'est parfait. Delicisieux. Merci Chef JP!!!!!
Dear Jean-Pierre, since i found you´re channel, about a year ago, im addicted and saw like 90% of the content, i love you´re work and videos!
i wanted to know since the beginning what food processor you have there, i need it in my life!
Thank you and Jack for you´re work, greetings from Germany!
French, Italian, English, we LOVE you no matter what!
Chef, What a masterpiece, Thank You. I heard you hint about painting, if you do would you put a a painting you have done in the background sometime. We would love to see it.