Thanks for your complete instructions. In my 70 years, I’ve never tasted Beef Wellington, and certainly Never made it! I’ve always been afraid to try it. You made it look so easy! I am going to give it a try. I learned how to trim a whole Tenderloin last year on You Tube, and you have given me the confidence to try this! I’m now a New Subscriber! Thanks!♥️👍
You can do it Kathleen!! It really isn’t that hard, it just takes a lot of time to do it right. My main tip is just making sure you get as much moisture out of the mushrooms as you possible can when making your duxcelle. You’ll want to simmer your duxcelle longer than you might think so it doesn’t ruin your pastry.
Gorgeous! Too beautiful to eat (almost). Great video. You did a great job of making a long involved cook informative, helpful and enjoyable to watch. Thanks.
Lagavulin is my favourite scotch, next in line is the Blackadder. Love drinking them and cooking with them as well. The smoky flavour they add to the red meat is absolutely amazing
Your brisket videos show how "the meat lover man" cooks tasty things in the smoker. This??? This is not cooking, you're not just a cook. You're an artist, and this is a work of art!!! An art I'd like to devour :) Looks amazing! Keep up the juicy vids!
Thank you for the video! I followed it to the T and it turned out amazing. I'd been wanting to make this for years, and finally did for my bday this year.. so good! is there a written version of this? I'd like to add it to my recipes.
Outstanding! What a fantastic step-by-step recipe video. I never would have thought to de-glaze the duxelle with single malt scotch!
Thanks for making it more easy, I decided to make it today
All love from Saudi Arabia 🇸🇦💚
Thanks for your complete instructions. In my 70 years, I’ve never tasted Beef Wellington, and certainly Never made it! I’ve always been afraid to try it. You made it look so easy! I am going to give it a try. I learned how to trim a whole Tenderloin last year on You Tube, and you have given me the confidence to try this! I’m now a New Subscriber! Thanks!♥️👍
You can do it Kathleen!! It really isn’t that hard, it just takes a lot of time to do it right. My main tip is just making sure you get as much moisture out of the mushrooms as you possible can when making your duxcelle. You’ll want to simmer your duxcelle longer than you might think so it doesn’t ruin your pastry.
Gorgeous! Too beautiful to eat (almost). Great video. You did a great job of making a long involved cook informative, helpful and enjoyable to watch. Thanks.
Thanks Timothy 🙏🙏
Lagavulin is my favourite scotch, next in line is the Blackadder. Love drinking them and cooking with them as well. The smoky flavour they add to the red meat is absolutely amazing
Yeah, I was surprised just how pronounced the smoky flavor was at the end. You could really taste it. It might be my new go to for deglazing pans.
I will just look at it for a thousand years cause it is too beautiful too eat
That looks like a ton of work but amazing! Good idea for a holiday dinner! Never had it but would love to try.
Yeah, it takes a lot of effort but 100% worth it.
Thank you for making a 'challenging' recipe so accessible by explaining it so clearly. Much appreciated! :)
Terrific! Thank you for the video!
Your brisket videos show how "the meat lover man" cooks tasty things in the smoker.
This??? This is not cooking, you're not just a cook. You're an artist, and this is a work of art!!! An art I'd like to devour :)
Looks amazing! Keep up the juicy vids!
Thank you sir.
Thank you for this. We just decided to do this for Christmas
Good luck. Let me know how it turns out.
@@BBQandBottles sounds good
excellent video. just simply amazing
Thanks Chris!!
Amazing!
I made this for mothers day and it was great
Lagavulin as an ingredient? I'm sold.
Thank you for the video! I followed it to the T and it turned out amazing. I'd been wanting to make this for years, and finally did for my bday this year.. so good! is there a written version of this? I'd like to add it to my recipes.
I need to make this a day before serving...hope it doesnt sog in the fridge
I made this for New Years Eve 2022 for my whole family, turned out great, only my cutting skills flawed… thx for amazing recipe!
Glad the whole family liked it! Happy New Year
Congrats that Gordon Ramsey rated your video. Congrats on your tube award. You resemble Gordon Ramsey. Nice video.
Gordon just reacted to this. You nailed it man
“chateaubriand” ..nice...Great video!
Thanks! 😃
That looks really delicious!
Making great stuff. Keep it up
It's a lot of work but the result is fantastic. I suggest making the ham from last week to have the energy necessary to make the Beef Wellington!
Haha - so true
Is there no exact list of ingredients you guys used in the video?
Wellington looks perfect, but that is a gorgeous boning knife. Damascus steel, correct?
Yum yum 😋
nice!
Well, that’s the closest I’ll ever get to one so thank you for that.
“Duck Cell.” LMAO.😂
Found a new drinking game.. every time he says Chateau Briand.. take a drink.. drunk by the time the mushrooms are done.
How many servings do you normally get from the Wellington?
Also: what kind of cordless meat thermometer do you use that is ovenproof? Is it radio or bluetooth?
This is the one we use. It’s Bluetooth and wifi. amzn.to/3kx6PHy
My wife wants me to try this so I guess I will one day
You’ll earn some brownie points
How large by weight was that chateaubriand?
Wawooow
At 4:45 ...looks so good I just would eat em raw 😂
I don’t like mustard can I do a substitute
Hi Jared
Hi Cam!
i'm a bit too lazy to do this in an apartment but god damn if it don't look good. Looks so good i'd eat it raw
You dont let it rest? I saw where guys cook to 90 degrees and let it rest and it come up to med rare