I'm a retired painter and for the last two years I've spent most of my time in the kitchen. So I watched this how to vid last night and went ahead and gave it a try. I skipped the lattice but my family and I were more than pleased with the results. Thanks for taking the time to make the vid and I appreciate how helpful it was. A fan in Florida.
i know your short clips get more views but I really appreciate the fact that you still put the effort in to make videos like this because your cooking is so good!
@@andy_cooks Hi Andy, is kitchen belong to you and youre resturant? I realy envy you.! Then i onley kan give you one thumb. I give you 5/5 for youre videos her insted! 😎👍👍👍👍👍
I like your mindset with knowing your abilities but having the honesty of criticizing something no matter how small; such as adding a little more seasoning.
Super impressive, Chef. Actually, of all the chefs I’ve watched make this dish, including Gordon Ramsey and Nick DiGiovanni, yours stands out. The extra steps-the crepes and the outside lattice layer-all made for a brilliant finish. Congratulations
Thanks! That process of you first cutting the Wellington with a bread knife for only the pastry and then with a regular meat knife had never occurred to me and its genius, it's always a mess trying to cut it without it being a mess. THX!
Thanks for this. I cook Beef Wellington every Christmas and always have a look at a few recipes before I do. This is the best I’ve seen and very clearly explained.
My new favourite youtube chef its such a fresh breath for a serious attitude with the occasional small joke instead of loads of jokes makes it a lot easier to learn whilst enjoying the videos 😁
Beautiful. For Americans he pulled it at roughly 120F and it came up a bit while it rested. I’ve never done the trellising but I’m going to do it this time. Ty Andy!
46 degrees C is 114 degrees F. When cooking meet, there is a big difference between 114 and 120. 114 is basically rare - like purple and gummy raw. You would want this to rest to get it to about 127 - 130 degrees which would bring it up to upper edge of rare - cooked but still buttery soft. Resting could take between 15 and 30 minutes.
I cooked one today mate. It was glorious! I didn't have any whiskey, I did throw in some thyme leaves with the mushrooms, and they came through VERY nicely in the end. I cooked mine for 50 minutes at 375, came out perfectly medium rare.
That moment where you open it and the feeling of satisfaction where you've put so much work into it and it turns out great, that's the moment I live for as a former line cook and current chef for my family 👌
beef wellingtons are an absolute stunner for a Holiday meal. it's not HARD. it just takes TIME. just give yourself plenty of time to get everything together before you assemble. I did everything days in advance and had it all prepped to go for Christmas dinner. yes I did make my own puff pastry also.
Can you help me with figuring out this please. So if I prepare it a day before/early morning, do you then get the wellington room temperature before baking? No recipes specify this 😅 cos normally you have to get all meats to room temperature to get consistency when cooking. Also do you get it to room temperature before searing aswell? As some recipes tell you to do that then stick it back in the fridge.. which completely baffles me!
@@AG2Game well yes, room temp -> sear. brush with mustard and assemble the day before -> back in fridge. xmas/ny day -> out of fridge for an hour or two -> into oven.
@@AG2Game it might? scientifically? remember you can eat raw rish and raw beef. i've never had any problems cooking like this and remember you do end up cooking it long enough to nuke any bacteria, even when it's rare.
@@MM-hz6fn I see. The only difference there is when you eat something raw like well prepared salmon or a rare steak it’s done in the right conditions, eg. Straight after getting it to room temperature, and like you said also the addition of cooking it. But when you get it to room temperature and then leave it abit longer out for example you’re allowing the bacteria to form, and possibly more harmful types of bacteria. That’s why i was concerned with doing it twice because it’s seems similar to leaving out longer than intended. And forgot to mention it’s a frozen bit of meat Im planning to use. So it needs defrosting. But then they say you gotta use defrosted meat within 24hours after. So I don’t know if the bacterial process is different when going back and forth with the room temperature also in that case. Having food poisoning in the past made me a food hypochondriac 🤣🤣🤣
Wow, as always, you made me super hungry, chef! Your kitchen looks amazing and so clean! And the way you explain how to make this delicious dish is spot on! Thanks, Andy! Cheers from NYC!
Thats love in action. Perfect love cast out fear. I think you are amazing to run with it and let ( let the chip, cookies, crumbs, etc etc fall where it may) love falls where it may!! You are the man and your wifey hit the Superbowl lottery👍👍 Keep that fire and crazyness going. She'll love you for ever, wards, faults and all. Lol
I love that you are trepituous about this recipe. You'll be in trouble if the "trouble and strife" requests this for luncheon. Fantastic recipe and so well explained. Thanks from Ireland🇮🇪💚😊
Chef, I wished Gordon Ramsey would have had the same introduction to his Wellington as you gave me here. Because for 10yrs ago I decided to make a Wellington for the first time for a new years eve dinner. As Gordon's video was only 6mins long I started happily unaware after the starter, around 7pm or so... And then the guests had to wait, and wait, and wait. I think we ate the main around 3h later or so. I remember the duxelle taking sooo long time to get rid of all the moisture. Nowadays we all laugh at it but at the time I was so, so stressed 😂
I literally worked between yours and Ramsay’s videos… I went no crepe. Prepared one day in advance. Put a lattice pastry and egg wash before going into oven. F’n awesome!
Great vid like always! Fellow chef here, i have found that such a hard sear on beef fillet tends to dry it out round the outside. There's just no fat to protect it. So i go for less color than i would eg for a fatty steak, and baste with a lot of butter to protect it in the pan.
I am DECEASED watching you make my absolutely favorite (& single most extreme example of why I just can't be a vegetarian) dish!!! I actually have tried to make Welly a few times. Just too much for my patience. This is a masterpiece. Fabulous.
This is something I must try one day. My old boss had an executive chef onsite in our corporate offices. I tasted this for the first time there. I was in heaven! Unbelievably good! I was sold. I had a few other times since then. This one reminds me a great deal of our chef's creations so many years ago! Thank you for this!
Several years ago I made sixteen individual "Mini" Beef Wellingtons for my family and our guests. I was so exhausted, but they loved them. I enjoy your craft, and your loving Babe. You've given me some "tips" for my future Wellingtons. Thank you.
yeah? "Several years ago I made sixteen individual "Mini" Beef Wellingtons " what did you do, buy a couple of packets of long sausage rolls and cut them up and put them in the microwave? lol
im not chef at all just a college student, it took me 3 attempts to get the temperature, your video helped me complete and made it better so thank you very much
Beef En Croute with sauce Béarnaise is in my top 5 chef, this is getting rather important viewing on a Sunday morning great way to wake up with a cup of brew. Thanks mate
I’ve always wanted to try Beef Wellington! This video is so satisfying. It’s like meditating or playing my guitar, a true form of visual therapy. Looks incredible chef!
Probably the best video on a Beef Wellington that exists! So clearly explained. Looks absolutely delicious as well. I have done a Wellington once but forgot to do the Crepes which made the bottom pastry very soggy. Will definitely try again with this as my guide!
Even deconstructed, this is an elaborate dish for the home cook. You made a very good video here, Andy! Next time I don't make it, it won't be because I don't know how. Love the massive portion 🤤
He says it will take half a day... It has always been considered a special dish. Follow his instructions and don't wimp out, give it a go and you will get it right... I did..!
Chef the temp is perfect and the look is amazing. You also made this look simple. This is the dish I’ve been wanting to attempt for some time. I will try and let you know how it goes. Thanks
11:39 excellent video. We were successful- could have wrapped better but pulled at 115 F and after resting 10 minutes it was perfectly rare. Thanks chef.
Hey Andy. A fellow kiwi here. Love these videos mate, absolutely fantastic stuff. Made your oxtail and dumplings recipe with a kumara and pumpkin mash. Was unreal. Thanks for the videos bro. Kia Ora.
I'm so glad I randomly found your channel....I love sitting back and vibing to watching you cook awesome stuff!! Plus I'm Aussie too, so it's a bonus :p hehe
I’ve been following you for a while now @Andycooks, love everything you cook and love how honest you are with your cooking, more seasoning longer/shorter cook times ect ect! Keep up the great content bro 🤤💪🏻🙏🏻
If you got a Sous Vide cooker you can cook it on point after searing, then chill it a bit further than you normally would. When you bake it, you just need to make sure they pastry is done the meat will be perfect.
i made this for the first time on christmas this year i made the wellington a day before so i just had to put it in the oven on christmas. it went rly well i got it medium rare and it was delicious just mine did fall apart while trying to cut it. everyone enjoyed it tho. i made it a little different with white wine and without the crepe like some other ppl do.
This looks amazing. I have only had two in my long life, The Blue Train in South Africa and Winston’s in Toronto. This could match either and makes me want one right now. Lovely, Chef. Kudos
I’ve been following gordon Ramsay’s recipe for years, yours is the first time I ever considered switching methods. The crepes is the main difference and I’m guessing just helps to prevent the pastry from getting soggy? Love it.
That's the best looking Beef Wellington I've seen on TH-cam, was immensely impressed when you sliced it too, all the sounds you want to hear and all what you'd want to see. You did an amazing job, Chef!
Hello Chef Andy! I can’t cook at all unfortunately, but stumbling across your channel and TikTok’s with your wife have inspired me to try! Thank you for what you do! 💕
I am now drinking red wine and hungry enough to eat my own head , made this last year and it was utterly fantastic ( sorry but it was ) doin it again for new years dinner .Keep up the good work chef.
lovely kitchen , i made wellington few times, especialy for special family events or something like that , i served it with port wine sauce and small boiled potatoes with skin. and yep its great recipe. delicious, but pretty expensive . i think you did well ! nice .
I wouldn’t feel confident with just 40 minutes but chef knows his stuff. I suppose I could maybe turn back the heat and let it sit in there a bit longer. Looking forward to trying to cook a Wellington.
Definetley my fav chef to watch. The shorts are good! But I definetley love your energy when going through your process. Gordon is too aggressive lol. Feel like I’m already fucking up just watching him and I have even started cooking!
I made this for my mums birthday yesterday it was absolutely beautiful I used two type of prosciutto an Australian and a Spanish and I used gourmet mushrooms mmmmmm there are still leftovers I'm just hoping mum won't eat it all yummmmo well worth the effort and the crepe not as hard as I thought
I tried to make beef Wellington yesterday. It didn’t turn out as well as I would’ve expected. The only problem is it fell apart when I cut it. But I did not have the right kind of meat. Next time I will get the right kind of meat and do it up right.
I want to cook this for my youngest son and girlfriend - this looks just the thing. I shall let you know how well it turns out, but thank you for such a comprehensive guide on how to make the quintessential Beef Wellington (did he invent it?)
I do everything the same except, no crepes and my beef is sousvide at 132 so all I have to worry about is crunching the pastry. No brown edges with this method. Love your videos BTW
What do you think of the idea to sous vide the steak and remove the juice afterwards for sauce? I wanna try freezing it afterwards and apply the pastry afterwards to prevent it from being too soggy and perfectly cooked
I'm a retired painter and for the last two years I've spent most of my time in the kitchen. So I watched this how to vid last night and went ahead and gave it a try. I skipped the lattice but my family and I were more than pleased with the results. Thanks for taking the time to make the vid and I appreciate how helpful it was. A fan in Florida.
i know your short clips get more views but I really appreciate the fact that you still put the effort in to make videos like this because your cooking is so good!
☝
it gets more views but long form videos make infinitely more money
just loved the detail of switching from a bread knife to a chef's knife. Beautiful. One of my new favorite guys to watch.
That kitchen is so beautiful Chef!
go get a girl who tells you what to cook in your videos....dont use your dog.
Your kitchen is still superior, Senpai
It’s a beast
The cross over we need’
@@andy_cooks
Hi Andy, is kitchen belong to you and youre resturant? I realy envy you.!
Then i onley kan give you one thumb.
I give you 5/5 for youre videos her insted!
😎👍👍👍👍👍
I like your mindset with knowing your abilities but having the honesty of criticizing something no matter how small; such as adding a little more seasoning.
Aways room for improvement
Super impressive, Chef. Actually, of all the chefs I’ve watched make this dish, including Gordon Ramsey and Nick DiGiovanni, yours stands out. The extra steps-the crepes and the outside lattice layer-all made for a brilliant finish. Congratulations
Glad you enjoyed it!
I agree. Great idea with the crepes because it keeps the duxelle in place.
Nick DiGiovanni is nowhere near the level of Andy and Gordon. He’s not even a chef.
I agree, you have a teaching talent.
Thanks! That process of you first cutting the Wellington with a bread knife for only the pastry and then with a regular meat knife had never occurred to me and its genius, it's always a mess trying to cut it without it being a mess. THX!
Thanks for this. I cook Beef Wellington every Christmas and always have a look at a few recipes before I do. This is the best I’ve seen and very clearly explained.
My new favourite youtube chef its such a fresh breath for a serious attitude with the occasional small joke instead of loads of jokes makes it a lot easier to learn whilst enjoying the videos 😁
Beautiful. For Americans he pulled it at roughly 120F and it came up a bit while it rested. I’ve never done the trellising but I’m going to do it this time. Ty Andy!
46 degrees C is 114 degrees F. When cooking meet, there is a big difference between 114 and 120. 114 is basically rare - like purple and gummy raw.
You would want this to rest to get it to about 127 - 130 degrees which would bring it up to upper edge of rare - cooked but still buttery soft. Resting could take between 15 and 30 minutes.
I cooked one today mate. It was glorious! I didn't have any whiskey, I did throw in some thyme leaves with the mushrooms, and they came through VERY nicely in the end. I cooked mine for 50 minutes at 375, came out perfectly medium rare.
As a hospitality professional myself I love all your content. Can’t wait to try this recipe with my dad this Christmas
That moment where you open it and the feeling of satisfaction where you've put so much work into it and it turns out great, that's the moment I live for as a former line cook and current chef for my family 👌
beef wellingtons are an absolute stunner for a Holiday meal. it's not HARD. it just takes TIME. just give yourself plenty of time to get everything together before you assemble. I did everything days in advance and had it all prepped to go for Christmas dinner. yes I did make my own puff pastry also.
Can you help me with figuring out this please.
So if I prepare it a day before/early morning, do you then get the wellington room temperature before baking? No recipes specify this 😅 cos normally you have to get all meats to room temperature to get consistency when cooking.
Also do you get it to room temperature before searing aswell? As some recipes tell you to do that then stick it back in the fridge.. which completely baffles me!
@@AG2Game well yes, room temp -> sear. brush with mustard and assemble the day before -> back in fridge. xmas/ny day -> out of fridge for an hour or two -> into oven.
@@MM-hz6fn And it doesn’t taint the beef getting it to room temperature twice?
Cheers though aswell I appreciate it.
@@AG2Game it might? scientifically? remember you can eat raw rish and raw beef. i've never had any problems cooking like this and remember you do end up cooking it long enough to nuke any bacteria, even when it's rare.
@@MM-hz6fn I see. The only difference there is when you eat something raw like well prepared salmon or a rare steak it’s done in the right conditions, eg. Straight after getting it to room temperature, and like you said also the addition of cooking it.
But when you get it to room temperature and then leave it abit longer out for example you’re allowing the bacteria to form, and possibly more harmful types of bacteria. That’s why i was concerned with doing it twice because it’s seems similar to leaving out longer than intended.
And forgot to mention it’s a frozen bit of meat Im planning to use. So it needs defrosting. But then they say you gotta use defrosted meat within 24hours after. So I don’t know if the bacterial process is different when going back and forth with the room temperature also in that case.
Having food poisoning in the past made me a food hypochondriac 🤣🤣🤣
Wow, as always, you made me super hungry, chef! Your kitchen looks amazing and so clean! And the way you explain how to make this delicious dish is spot on! Thanks, Andy! Cheers from NYC!
Thanks!
I was crazy enough to make a beef Wellington for my wife on Superbowl Sunday of all days. It turned out amazing considering it with my first attempt.
That is awesome!
Thats love in action. Perfect love
cast out fear. I think you are amazing to run with it and let ( let the chip, cookies, crumbs, etc etc fall where it may) love falls where it may!!
You are the man and your wifey hit the Superbowl lottery👍👍
Keep that fire and crazyness going.
She'll love you for ever, wards, faults and all. Lol
I love that you are trepituous about this recipe. You'll be in trouble if the "trouble and strife" requests this for luncheon. Fantastic recipe and so well explained. Thanks from Ireland🇮🇪💚😊
Chef, I wished Gordon Ramsey would have had the same introduction to his Wellington as you gave me here. Because for 10yrs ago I decided to make a Wellington for the first time for a new years eve dinner. As Gordon's video was only 6mins long I started happily unaware after the starter, around 7pm or so... And then the guests had to wait, and wait, and wait. I think we ate the main around 3h later or so. I remember the duxelle taking sooo long time to get rid of all the moisture. Nowadays we all laugh at it but at the time I was so, so stressed 😂
I literally worked between yours and Ramsay’s videos… I went no crepe. Prepared one day in advance. Put a lattice pastry and egg wash before going into oven. F’n awesome!
Great vid like always! Fellow chef here, i have found that such a hard sear on beef fillet tends to dry it out round the outside. There's just no fat to protect it. So i go for less color than i would eg for a fatty steak, and baste with a lot of butter to protect it in the pan.
I am DECEASED watching you make my absolutely favorite (& single most extreme example of why I just can't be a vegetarian) dish!!! I actually have tried to make Welly a few times. Just too much for my patience. This is a masterpiece. Fabulous.
I've only recently (in the last few months) come across Andy as a chef on TH-cam. Definitely up there with the very very best.
This is something I must try one day. My old boss had an executive chef onsite in our corporate offices. I tasted this for the first time there. I was in heaven! Unbelievably good! I was sold. I had a few other times since then. This one reminds me a great deal of our chef's creations so many years ago! Thank you for this!
Several years ago I made sixteen individual "Mini" Beef Wellingtons for my family and our guests. I was so exhausted, but they loved them. I enjoy your craft, and your loving Babe. You've given me some "tips" for my future Wellingtons. Thank you.
yeah? "Several years ago I made sixteen individual "Mini" Beef Wellingtons " what did you do, buy a couple of packets of long sausage rolls and cut them up and put them in the microwave? lol
im not chef at all just a college student, it took me 3 attempts to get the temperature, your video helped me complete and made it better so thank you very much
Beef En Croute with sauce Béarnaise is in my top 5 chef, this is getting rather important viewing on a Sunday morning great way to wake up with a cup of brew. Thanks mate
Thanks for watching!
You did the pastry right. I can’t begin to describe the inside soul crying when the pastry is soggy or not a golden brown. Well done chef!! 👏🏽👏🏽👏🏽👏🏽
I was drooling by the time you were eating it!!! Thank you it was just what i was looking for.
I’ve always wanted to try Beef Wellington! This video is so satisfying. It’s like meditating or playing my guitar, a true form of visual therapy. Looks incredible chef!
Probably the best video on a Beef Wellington that exists! So clearly explained. Looks absolutely delicious as well.
I have done a Wellington once but forgot to do the Crepes which made the bottom pastry very soggy. Will definitely try again with this as my guide!
Never done the crepes. Same happens to me, will try
Even deconstructed, this is an elaborate dish for the home cook. You made a very good video here, Andy! Next time I don't make it, it won't be because I don't know how. Love the massive portion 🤤
He says it will take half a day... It has always been considered a special dish.
Follow his instructions and don't wimp out, give it a go and you will get it right... I did..!
The value on your videos are worth a true million..from all of 🇺🇸 thank you
Chef the temp is perfect and the look is amazing. You also made this look simple. This is the dish I’ve been wanting to attempt for some time. I will try and let you know how it goes. Thanks
11:39 excellent video. We were successful- could have wrapped better but pulled at 115 F and after resting 10 minutes it was perfectly rare. Thanks chef.
Thanks chef! Amazing video. I will be doing this for my family Christmas dinner!
By far the best beef wellington video on youtube
Hey Andy. A fellow kiwi here. Love these videos mate, absolutely fantastic stuff. Made your oxtail and dumplings recipe with a kumara and pumpkin mash. Was unreal. Thanks for the videos bro. Kia Ora.
I'm so glad I randomly found your channel....I love sitting back and vibing to watching you cook awesome stuff!! Plus I'm Aussie too, so it's a bonus :p hehe
Pretty sure he’s at Kiwi !
@@stevewilson3627 yeah he is 😊
Loving the long format videos
I’ve been following you for a while now @Andycooks, love everything you cook and love how honest you are with your cooking, more seasoning longer/shorter cook times ect ect! Keep up the great content bro 🤤💪🏻🙏🏻
Thanks so much
I have always wondered what exactly was Beef Wellington. Thanks for another amazing video/tutorial!
My pleasure!
If you got a Sous Vide cooker you can cook it on point after searing, then chill it a bit further than you normally would. When you bake it, you just need to make sure they pastry is done the meat will be perfect.
i made this for the first time on christmas this year i made the wellington a day before so i just had to put it in the oven on christmas. it went rly well i got it medium rare and it was delicious just mine did fall apart while trying to cut it. everyone enjoyed it tho. i made it a little different with white wine and without the crepe like some other ppl do.
My husband and I are watching OMG this wellington looks so delicious definitely a must try for him
I made this for my family and they absolutely loved it and can’t stop raving about it! Thanks for sharing!!
Thank you for your detailed explanation. I made Welington few times but crust on the bottom was always moist of meat.
Ok I love this guy he is not arrogant and a virtuoso chef
This looks amazing. I have only had two in my long life, The Blue Train in South Africa and Winston’s in Toronto. This could match either and makes me want one right now. Lovely, Chef. Kudos
I’ve been following gordon Ramsay’s recipe for years, yours is the first time I ever considered switching methods. The crepes is the main difference and I’m guessing just helps to prevent the pastry from getting soggy? Love it.
Lovely to see your long form videos. Great content, thank you for producing it.
That's the best looking Beef Wellington I've seen on TH-cam, was immensely impressed when you sliced it too, all the sounds you want to hear and all what you'd want to see. You did an amazing job, Chef!
Its alright.
Hello Chef Andy! I can’t cook at all unfortunately, but stumbling across your channel and TikTok’s with your wife have inspired me to try! Thank you for what you do! 💕
❤️
I am now drinking red wine and hungry enough to eat my own head , made this last year and it was utterly fantastic ( sorry but it was ) doin it again for new years dinner .Keep up the good work chef.
Perfectly made by a great Chef. Surprised how many don't use Crepes.👏👏
lovely kitchen , i made wellington few times, especialy for special family events or something like that , i served it with port wine sauce and small boiled potatoes with skin. and yep its great recipe. delicious, but pretty expensive . i think you did well ! nice .
I wouldn’t feel confident with just 40 minutes but chef knows his stuff. I suppose I could maybe turn back the heat and let it sit in there a bit longer. Looking forward to trying to cook a Wellington.
Definetley my fav chef to watch. The shorts are good! But I definetley love your energy when going through your process. Gordon is too aggressive lol. Feel like I’m already fucking up just watching him and I have even started cooking!
Holy that sound when you’re making the shallow cut on the crust is so satisfying
I made this for my mums birthday yesterday it was absolutely beautiful I used two type of prosciutto an Australian and a Spanish and I used gourmet mushrooms mmmmmm there are still leftovers I'm just hoping mum won't eat it all yummmmo well worth the effort and the crepe not as hard as I thought
Never did this version with crepes so I’ll give it a try! I’m loving this videos a lot.
It is worth a try! Even the first time I tried it , and I took my time with each of the steps, it looked just like your!
Amazing tutorial I tried it it was a really good meal I put a little bit more seasoning it was so good
Love your videos Andy. The relaxed way work in the kitchen makes cooking more fun and I'm definitely going to give this one a shot.
literally perfection Chef, I really enjoy watching you cook! Your shorts with "babe" are brilliant
Chef Andy! You are the best! Love watching your videos! Keep them coming. Im continuing to sharpen my culunary skills and you are the best coach!
Outstanding!
Just the mushrooms and shallots alone look amazing, I want to use them in a chicken pot pie or egg rolls!
Great idea!!
Very impressive. Please keep the videos coming 👍👍👍🍷
Excellent video. This will be challenging for me, given all the steps, but I'm going to give it a go. Thanks for the inspiration.
A generous portion.
Beautiful. 😋
Looks delicious, Chef. I've never had this dish before, but I've seen it made similarly dozens of times on TH-cam. One day I'll get to try this dish.
You are the best mate, l cooked this and it was perfect! Excellent instructions dude.
You are the best chef. All the best
Love these full length videos!
Glad you like them!
MMMMM...absolutly amazing watching at 10pm certainly made me hungry !!perfect Wellington
Thank you so much !
Wonderful recipe Chef!! I'll try this myself for the first time. Hope it's going to be good! Byeee
The bottom is the best part of a beef wellington. Crunchy pastry is all very well but the pastry full of meat juices is even better.
cooks like a Ballerina. eats like a Caveman. Bravo!
It's an amazing job.I'm so hungry right now.Nice
I love watching you cook it’s fantastic!
Thank you so much
❤❤❤❤❤My mouth is watering! I know I can never make this, truly loved 🥰 watching Andy! Peace
I've done it 💪and was perfect! Thank you for this recipe 🤩🙏
Flawless. Love this channel. Great job Chef!
Best food channel
I love your shorts and the longer videos! I get so much inspiration to try different recipes from you! Thanks for creating fabulous content!
I Tried this dish and it was Perfect. Greetings Form Germany and thanks for this video
Excellent presentation, well done !!
I tried to make beef Wellington yesterday. It didn’t turn out as well as I would’ve expected. The only problem is it fell apart when I cut it. But I did not have the right kind of meat. Next time I will get the right kind of meat and do it up right.
I want to cook this for my youngest son and girlfriend - this looks just the thing. I shall let you know how well it turns out, but thank you for such a comprehensive guide on how to make the quintessential Beef Wellington (did he invent it?)
Lovely chef! With the lattice cutter if you use it on a doubled over kitchen cloth then it will cut all the way through.
Spot on Mate, Happy Holidays!
I do everything the same except, no crepes and my beef is sousvide at 132 so all I have to worry about is crunching the pastry. No brown edges with this method. Love your videos BTW
I’d love to see Chef Andy make a New Mexico Hatch Green Chile
Looks awesome Chef Andy
Great tutorial. Really enjoyed it.
If it comes up, I’d love to see you cook Pad See Ew
Maybe one day!
What do you think of the idea to sous vide the steak and remove the juice afterwards for sauce?
I wanna try freezing it afterwards and apply the pastry afterwards to prevent it from being too soggy and perfectly cooked
That looked absolutely delicious chef!
Love your video ❤ thank you for this recipe !!!
Really enjoy your videos!! Your such an inspiration! I would love to watch and learn from you how to make stuffed artichokes.
Andy, your beef Wellington is swell! I couldn't make that myself with your speed.
Bon Appétit!