Step by Step Guide to a Perfect Beef Wellington | Chef Jean-Pierre
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- Опубликовано: 5 июл 2024
- Hello There Friends, Come and watch my Step by Step Guide on how to make the Perfect Beef Wellington. It maybe time consuming, but it won't be difficult for you to make anymore, although there is a lot of prep you can all do this! Let me know your thoughts in the comments below.
RECIPE LINK: chefjeanpierre.com/recipes/be...
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VIDEOS LINKS:
Mushroom Sauce Recipe: • Easy Creamy Mushroom S...
How to Trim a Beef Tenderloin: • How To Clean and Tie a...
How to Make Clarified Butter: • Perfect Clarified Butt...
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PRODUCTS USED BY CHEF:
❤️Double Serrated Knife: chefjp-com.3dcartstores.com/C...
❤️ Non-Stick Woll Fry Pan: chefjp-com.3dcartstores.com/D...
❤️ Porcini Mushroom Salt: chefjp-com.3dcartstores.com/P...
❤️ Instant read Thermometer: chefjp-com.3dcartstores.com/S...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/S...
❤️ Silicone Baking Mat: chefjp-com.3dcartstores.com/s...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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CHECK OUT OUR AMAZON STORE:
www.amazon.com/stores/Chef+Je...
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OUR CHANNEL:
/ @chefjeanpierre
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CHEF'S WEBSITE:
www.chefjeanpierre.com/
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CHEF'S ONLINE STORE:
chefjp-com.3dcartstores.com/ 
Развлечения
I still remember the first time i had fillet beef wellington. A friends brother was an apprentice chef in training, and had invited several people to a dinner party at his home. I was lucky enough to be included.
The meal was the wellington, fondant potatoes, and a serving of perfectly grilled asparagus. Almost everybody cancelled, but the food was pretty much all done. I have never eaten so well in my entire life. Believe me when I say that I was never so happy that nobody showed. The chocolate mousse that finished the meal was exquisite .
The chef, who had worked so hard on that meal told me later that he was happy that most had canceled , because with me there, he wasnt sure he had made enough. He was awesome.
Thank you, Chef. Good memory......
I will never cook this dish... So why did I watch the whole video? That chef is captivating
Same thing happened to me lol.
For reals. That took way too long to prepare.
Me too!
Dive in, make it. Cooking something crazy you have never done before is fun, screw it up, get better and have a good time doing it... btw this dude just helped me with the "How to clean and tie a beef tenderloin like a pro" video... I owned Christmas dinner this year because of that...
@Greg Wessell oh i love to cook all sorts of new things. I just will most likely never make this dish. It doesn't interest me. But, the chefs instruction was very captivating.
Love that he owns his mistakes and keeps them in the video. Also love his reassuring and humble demeanor while he teaches something very intimidating.
🙏🙏🙏😊
He reminds me so much of the iconic Julia Childs, who never let a mistake go unglorified and without laughter 😃 ! As she famously said, " Who's to know?" We loved the cooking accidents and her !
@@ChefJeanPierre Luv ya, Chef
he’s just amazing.
Me too…it’s so authentic.
This has been the most stressful Christmas of my life, as I am not an expert cook but in an attempt to impress my in-laws, I decided to make beef Wellington and I cannot stress enough how grateful I feel to this chef by sharing his wisdom and knowledge. , officially the only chef I will follow because he is genuine, original and fun and because I found him at the precise moment when I needed the perfect recipe, the result was amazing I'm still in shock how good turned this recipe
Hi
How long in the oven? He doesn't mention that.
He mentioned. Until golden brown and beef reaches @120F
My favorite dish.
@@ThePlanetPegasus Get a leave-in meat thermometer and it's done when it hits 120-125*F.
Came for the wellington, stayed for Chef's personality. What a pleasant video to watch, and full of interesting tips and tricks.
Thank you 🙏
Me too!
Same
I will never cook this dish... So why did I watch the whole video? That chef is captivating
@@ChefJeanPierre so when you say clarified butter, would Ghee work? That I've got on hand pretty much any day. The other stuff (of clarifying butter on my own) not so much...
This guy reminds me of my late grandfather. Energetic, chatty, loves food, and French af.
As a chef for over 30 years, this is an outstanding demonstration and technique. He makes it look so simple he is at the top of his craft, really enjoyed watching your videos chef
The doe looks a bit too wet. Try Breadcrumbs like in this video. This is also a very good cook ! ruclips.net/video/5RWXPZmrIaE/видео.html
People, this is a great Chef cook. I graduated as a culinary cook in 1992. Everyone, please do not deviate from this master. If you do, don't blame him if your meal comes out bad. But... experiment to your own taste. Experience is what makes a great Chef! Chef Jean, thank you for all the wonderful dishes!
One of the things that make Chef unique is that he explains why he actually does something and the reason behind it.
I was thinking the same thing
Like dis, like dat, like da udder....
Absoloutley would love to have been trained by him
Chef Jean-Pierre reminds me of my French grandmother "Moulie" that we lost about 2 years ago. It reminds me of her and i get to enjoy watching some wonderful cooking. Thank you for both.
Amazing, just amazing. When he cut that meat with a knife it cut just like butter and I just drooled. I watched it melt right on the screen. Great job!!
JEAN-PIERRE, DID I JUST WATCH YOU SIGH WHEN YOU GOT THE"DARN THING" WRAPPED UP. YOU'RE SO GIFTED. THANKS AGAIN
The first chef, ever, who talks about the consumer cost, of a certain list of ingredients. Chefs get whatever they want to cook because they sell for a profit…while most common cooks don’t have such a lavish income when cooking for the home. Thanks for being able to replace the herb, cauze I don’t like tarragon but anything else is fine. A new cook would be amazed how much mushroom shrink…I cook them a lot. Will have to try this.
This channel is so real. It's made me a much better cook. Chef JP hits snags in the kitchen and shows how a professional chef overcomes them, which is half the battle for us home cooks. When he said, "the worst part is over" I cracked up. Definitely going to try this.
Right? Best all around cooking show ever.
He has nothing to prove that's why he shows his mistakes
Likewise, Chef JP is a wonderful teacher with his love and passion he is so contagous (funny word these days) that I find myself thinking "what would he say?" when I am cooking (and messing things up ;-)
Yep. Chef JP has taught me SO much. I make the best chicken parma now. Better than the restaurant I used to go to. My family force me to do it and now I'm beginning to teach them and also lead them to watch Chef JPs vidyos. :P
I’ve never seen him hit a sausage in all his videos @?
this man is ENJOYABLE to watch and to Listen to He deserves his own show
'It's for a special occasion', everyday is a special occasion.🎉 Especially when it contains a Jean-pierre recipe. 😋
❤️❤️❤️👍
This is not only the first chef I could follow but also the first I wanted to. Everyone else made Beef Wellington look like some sort of super-secret magical dish that mere mortals should not dare to touch.
For the first time in my life I feel like I could actually try my hand at Beef Wellington.
Thank you for your humor, your mistakes...being human. You make this cuisine approachable. I love you!!
I made the perfect Wellington on my first try, I read recipes and watched videos for about 20 days, and then I got blistering drunk and winged it. Worked out great.
👏👏👏😊
@@ChefJeanPierre You're the GOAT, Chef Jean-Pierre! (Greatest of all time.)
It may seem like a cliché, but no. The French have a natural gift for cooking and take any recipe to a much higher level. I have been studying different beef Wellington proposals on RUclips and, the truth is that chef Jean-Pierre has won my admiration, for his self-confidence, for his grace, for the harmony of his recipe and because he makes viewers feel comfortable and capable. to prepare any recipe. He is a warm chef, close to the public and very folksy. Congratulations for your channel. I hope to continue discovering the flavors of the world with you.
A trip back to the 70's with this stunning dish. As soon as Chef cut through the pastry I could hear Burt Bacharach piping through the restaurant hi-fi.
Thanks for the time travel Simon!
The 70's? Every other episode of hells kitchen.
Sir, I am watching this while stoned, and have to say it's one of the greatest videos I have seen. Your exuberance was fantastic, and the food looked amazing.
Lol love it!
I made this for my wife, son and daughter-in-law three weeks ago. I invited just family because I don't like to try out a new recipe on friends in case anything goes wrong. In the end, it was spectacular! This was a two-day event with me making some ingredients (as recommended) the day before. It pretty much took me all day to make it, including the recommended time in the refrigerator at several points. I watched the video twice, taking notes, to be sure I understood all of the techniques. Several steps (e.g., making crepes; use of puff pastry) were completely new to me. Often when I put in a lot of time and effort on a meal, it seems a little disappointing at the end because of the amount of time and effort involved, but not the case with this one. Everyone was blow away by the amazing flavors combined in this dish. It was truly a special treat! I will not hesitate to make this again in the future. I have more family members to invite, and then I'll move on to my closest friends. (It is not something I would make casually, so only my favorite people in the world will be in the invite list.) Can't wait until next time!
I’m living vicariously through these videos. Got put on a mostly liquid diet for medical reasons. Even the best home made broths doesn’t hold a candle to a good cut of beef. I’m going to definitely be making this dish as soon as I can eat it.
My mum was on the paleo diet, so I cooked her venison wellington for Christmas. By guesswork lol. I'm astonished my recipe wasn't far off this one. I did stop before the crêpe and pastry bit. Mum said it was the best thing she'd ever eaten. Proud daughter moment
As soon as I Here "Well Hello, Friends" Its magic time. How Chef Jp does not have his own mainstream cookery show is beyond me. Great presentation, Great Video, what a nice guy. JP have a great holiday. . kindest regards.
So laid back as a French man, I loved his simplicity to learn as an elementary as to how to do.. I thank you.
I love you Chef. You make me laugh. I have to tell you I was one of the original people who launched TV Food Network. Now that was a riot. We had to send our Ad Sales staff out to find chefs all around the country, we had a show and no chefs! For the first two years we had Jacque Pepin and Julia Child. Tall lady. You were nowhere to be found back then, 30 years ago! I was long gone after five or 6 years. But, back then, I made a lot of good friends, met some great chefs, met some not so good chefs. But all in all, it was fun. I had a great time building a solid ad sales team. I watch your shows on my pc and smile at your comments. I have some great recipes of my own that my children (2 girls) make. I also do a lot of baking. My kitchen is my haven. It is where I spend my time. It's the best place to be. I love buying appliances and love how much the industry has improved them. I love the new ones kinds that were invented.; How about that air fryer? I just keep adding new things. They really make cooking easier. I also love new pots, am also a nutcase for china and utensils. I spend more time in kitchenware stores than anyone I know. Gotta have fun. And like you, I cook "Clean". I taught my girls how to do that. To this day they say, "You make things so much easier when you "cook clean". Sure, it's less to clean up. Also, cooking some things a day in advance is a great help and cuts down on your time. I watched you make Beef Wellington. I've never tried the mushroom layer (my family are not fans of mushrooms). Being Italian, I make crepes (very thin) for my manicotta. I also fill them really well. They are nice and round, The crepes are so much better than a pasta dough. Well, enough about me. Your show is terrific. Keep those recipes coming. I'm building a new house and designing a new kitchen! My favorite thing to do. See you on the next show.!
I typically don’t like to follow other chefs, but this guy is spot-on amazing.
Fantastic! I wonder how long was that initial sear. Sure I' d over-do it.
All I want for Christmas is that bœuf Wellington with some roasted carrots and parsnips. Joyeux Noël Chef Jean-Pierre!
So, after this I'll raid the fridge and face major disappointment. Watching the Chef taste his creation...
No lie, I've watched over 50 beef Wellington videos in the last 48 hours. This one was the longest but the most educational. The way I gasped with that final cut!!! Worth every minute! I will dream with this tonight. Thanks chef!
🙏🙏🙏😊
When he was flipping the crepe. "you can do this is easy I believe in you my friend".... I needed that for more reasons that flipping a crepe 😂 this guy is precious. ❤️
"This is live recording, this is not pretend", love it. That's how you learn to cook, when you see the whole none edited procedure. Grand merci to chef Jean-Pierre, très apprécié.
I certainly wouldn't argue with that being served on my plate!
Please make a compilation of all tasting moments.
Chef Jean-Pierre knows how to enjoy food!
The joy i get from watching John pierre is
" a-ma-zing" His personality is so contagious, and has such a wide span of culinary knowledge and is willing to break everything down step by step so even
"a child could do this"...i hope you never run out of recipes so you can make more wonderful videos for years to come 🙌
this guy's funny; I love how honest he looks cooking. Like oh, I forgot this, or oh, I need this now. It's like, yeah, that's what cooking really looks like 😂
He really talks as if you were right there in the kitchen with him. I never thought I could sit through a 40 minute cooking video but its just so captivating.
Formidable! Quel professionnel expérimenté! Je suis Française et vit aux USA depuis des années et je n’ai pas cuisiné de Wellington depuis plus de 20 ans! Des amis Américains souhaitent goûter ça et n’ont demandé de le préparer pour un dîner ensemble. J’ai trouvé votre recette et votre chaîne RUclips .. et me suis abonnée car vous êtes un excellent chef avec une personnalité franchement agréable! Merci beaucoup pour la recette classique traditionnelle. Keep doing the good work chef! Happy thanksgiving!
When I made my first beef Wellington I was an overconfident yet undereducated home cook. It was a disaster.
I have learned, and prepared it successfully later on, but how I wish I had a teacher like you back then. Absolute masterclass.
Absolutely no idea what you are talking about :-)
"overconfident yet undereducated" !!! 🤣😂 lol
I love it !!! I'll definitely be borrowing this saying !!!
I'm a butcher: I love that Chef tells you not to buy the briand, instead buy the whole fillet and prepare it yourself. the difference in price is insane. A centre-cut, larder trimmed fillet will cost upwards of 75 quid in England right now. A whole fillet will cost you 35, if that.
on a smaller scale, it's much less expensive to buy a whole chicken than it is to buy boneless skinless breasts here in the US, plus you can make chicken stock with it
@@iconoclast137 I am French and always buy whole chicken as you then choose how you gonna cook it 😇
@@iconoclast137 yeah the same economics apply - the more work the producer has to put in, the more it will cost you as a consumer. always buy a whole chicken.
@@khaelamensha3624
How to say in French...?
*" S P A T C H C O C K "*
poulet cuit à la *... SPATCHCOCK*
(or any bird, he or she ...) ?
@@mothermom5329 Thanks for the question, it give me the opportunity to learn another English word. In French it is called "a la crapaudine". Origin is in the word crapaud (Toad) as the form reminds of this animal. Well strange as if we eat frogs we do not eat Toad 😂
I also love how he owns his mistakes and doesn't just edit them out of his video. He is my favorite Chef to watch on RUclips the best teacher ever!❤❤
🙏🙏🙏❤❤
He makes the very complicated seem simple. The sign of a great pro!
A very down-to-earth chef who is very comfortable in his environment. Clearly knows his kitchen well; it does not feel like a film set, the way he kicked the oven door closed. Haha...
It is 3 a.m. here. I just woke up. I've been developing a Wellington and a stew in phases for 1.5 days already, between birthday and holiday parties. 😅 I should probably not be cooking right now, but I'm a little obsessed, and I'll probably sleep after I finish the duxelle and the pan sauce.
Thx chef 😴👍...
👍👍👍😊
@@ChefJeanPierre also, that trick with the egg white is very good, but I was a little surprised that it didn't cook immediately on the hot mushrooms.
I'm also gonna save the egg yolk for basting the crust, then finish with some of the herb salt that seasoned the beef.
The better half loves it if I start watching your videos in the morning as she knows she’s going to get one of your dinners that evening.
Wanna hug this guy hes so warm!!!!!! Inviting!!!!! Im subscribing!!!
I can't believe you did it! TY my kitchen messiahs. This is the best X-Mas gift you could do us!
dude, your mixture of classy french, no-bullshit New Yorker or wherever, and seasoned kitchen veteran all come out of your personality in equal measure. I sincerely enjoyed this entire video. Also, great editing. Loved the "or maybe I'll just cut all the way through" edits.
JP is the best French Chef on RUclips!!!😍😍😍
I've seen some of the world's best chefs make this...And yours is by far the best.
The crepe technique...the egg white to bind the duxelle...wow.
Where did you learn the crepe technique?!
I’m so excited to see everything I am not doing correctly!! ❤️
*CHEF HUNCLER* gave me my first demo of a *"Duxelles de Champignons"* ...!
I never knew "lowly Mushrooms" could be made to taste so delicious. It was all in the knife work, cutting each mushroom so very fine.
This has been the most encouraging Wellington tutorial I've ever watched 😊 ❤
Not only are you an excellent chef and teacher, but also very amusing and entertaining!😀
There are many good masterchefs but like most did mention is Jean-Pierre not only a good chef but also has the talent to make a perfect guide and he explains things perfect. Beside that he is very kind and proofs you don't have to scream to make a amazing good program. Thanks for the videos!
I detest all the you tube chefs who yell and make loud noises doing anything! I don't know how they make so much noise mincing onions. This masterchef is fabulous.
I love his honesty. He doesn't say "a child could do this" until he gets to the part that a child could do 🙂
i have never felt so welcomed while learning how to make a beef wellington
I cooked this last Christmas Eve for my family following his recipe and guide. It was a Total success, my family loved it so much I have been given orders to do it again this year 🙂 for even more people so I will need to make 2 of them.
You made me feel very capable of making Beef Wellington…
I never fast forward through your videos because you’re a very entertaining teacher and hold everybody’s attention while they are learning…
You’re a true gift to the cooking industry
I like Chef Jean-Pierre, he admits some people enjoy food well done and does not look down his nose at them, and even says how to cook it for those that do. Thanks.
I am one of those people that enjoys food well done. I know that most chefs say it's the best tasting but seeing all that redness really makes me want to hurl.
Yeah, when I was a kid, I got sick several times for food poisoning from places under cooking their food. Usually gas stations that were trying to be cheap. There was a gas station on the way back from another city that my grandfather used to take me to when we were coming back to his place. They had fried chicken there. I started getting really picky about eating food all the way cooked after a piece of the chicken that I bit into look like it had been painted red on the inside lol
@@bahamut416 Yeah this is why I like to prepare my own food. I worked in a restaurant right out of high school and I saw a coworker spit on someone's food. I reported the incident and he was fired.
We made your Wellington recipe for our main course for New Years. It is foolproof. The preparation while involved is simple since we were able to do a lot of it in advance. Your on air personality makes cooking enjoyable and it shows that you are an excellent teacher. Thank you
We also made your Crepes Suzette recipe too (since I made crepes for the Wellington, I also made sweet crepes as well) and it was a delicious ending to our New Year's dinner. (It looked beautiful and tasted delicious!) Thank you for your fun and awesome instruction!
@@cherylhilton3833 The doe looks a bit too wet. Try Breadcrumbs like in this video. This is also a very good cook ! ruclips.net/video/5RWXPZmrIaE/видео.html
@@andrevonthyssen4086 ok thank you!
Chef, tonight I followed this recipe. For a beginner I was overwhelmed but the end result was amazing!
This is the best cooking channel on RUclips by far! I love how chef keeps it so casual but at the same time makes the most amazing version of each dish.
I like Chef Pépin who is also an Amazing Chef 👍😊
Agreed! Chef Jean-Pierre is brilliant!
His personality really makes it. But the dude can also create some masterful food. I would love to have a slice of that Wellington. It looks fantastic. Very smart man.
I agree wholeheartedly. By far the best cooking channel I have seen so far. I believe it's just the personality of Jean-Pierre himself that I love :D
Nahh! Check out South Korean, Chinese channels too. This is classic French.
This is the best beef wellington I have ever seen! I can practically taste it through the computer screen!
Thank you 🙏
FINALLY! A Wellington recipe, I understand. I am no chef but, I am really good cook. I don't measure ingredients either. (Unless baking, flour to liquid ratio matters, everything else I cook to taste) I CAN DO THIS! I am going to make it this weekend. Thank you for the step by step. It's not an easy dish however, it is not the impossible one I thought it to be either! 🎉
Chef, my wife and I love your video's, I am the one that cooks and have tried some of your recipes and they are great. You are a great teacher, your calm, cool and understanding which are great qualities, but on top of it all you hold your viewers captive. Please keep up the great work, peace and love my friend
🙏❤️
Chef Jean-Pierre is an exceptional teacher. Thank you for sharing your craft with the world. Every video is amazing!
I found this by accident & I am so in love! For a southern woman who’s love language is FOOD…this is heaven. JP is helpful, honest, entertaining & polite. Not a narcissistic a-hole like many haute cuisine chefs (yes I’m thinking of chef Gordon). THANKS so very much! I’m a follower & fan for life! 😊
“There’s always a bunch of tricks”
Made me chuckle
I learn a lot on this video , very natural move in a kitchen, real and timely presentation. I worked in a cruise line for 15 years , this is more friendly approach on culinary enjoyment without worrying on the fuss. Thank you chef Jean-Pierre! God bless!
This is the type of man I learned from that made me love working in and excelling at cooking. It is so nice to see a level-headed man approach what you want to do in the kitchen to impress people with your intelligence, savvy and expertise, rather than your sorry drama, confrontation, rudeness and bullshit.
Thank you, Chef.
THANK YOU 🙏
With this kind of energy, our chef gonna live beyond 100! Keep being energetic chef!
I love these videos...The chef seems like he is from France and New Orleans..❤❤❤❤
Never in my wildest dreams did I ever imagine making Beef Welington! Really there are no words to express my gratitude to you Chef. Thank you Chef for bringing family dinner back to my home, meaningful and without cell phones. (and for teaching me how to prepare mushrooms so I can finally make them taste "amazing")
I had Beef Wellington one time and it was an amazing experience. Very few chefs take this on anymore. This video is a treasure to see it actually being prepared. Thanks, Chef!
You live in the wrong part of the country!
What an amazing guy!! He is so kind, knowledgeable, and friendly! I could watch him all day. Thank you for sharing your wisdom with us, Chef Jean-Pierre!
Cooking at its' purest form. No bs, no wierd montages. This is so relaxing.
RUclips recommended this video to me. I watched 60 seconds of it and would love to watch the rest later. But the Chef's personality instantly made me subscribe to this channel. What an upbeat and supportive dude!
🙏🙏🙏😊
Perfect timing, its what my buddy has been talking about making for a few weeks now. I’m sure if he watches this it will make his that much better. You are the man Chef Jean-Pierre!!!
I never knew "lowly mushrooms" could be made to taste so deliciously into *"Duxelles de Champignons".* It was all in the knife work, cutting each mushroom so very fine during *"mise-en-place".*
The test is the for the Pièce de Résistance...just the look on your face Chef and the hand gestures to wait as you savour the chew..are priceless and of course the perfect end to the video..now begins my journey to create the Beef Wellingtons thanks to you Chef..
Made this favourite for a third time, now using Springbok loin wrapped and tied with garlic cloves inserted between the folds and with warthog carpaccio in lieue of the proscuito. Served with his potato and peppers recipe, al dente garden vegetables and an aubergine and lime chutney on the side! Chef Jean-Pierre's enthusiasm is infectious to say the least and I find following his tuition to be totally and enjoyably immersive!
That sounds very ambitious but delicious! Thank you Paul! 😊
Bravo! I've never seen a crepe used. I like complicated. Now would be the perfect time for a pot-au-feu like they do in Brittany.
I like the way you speak. I dont cook and i’ve never had wellington but i ended up watching the whole video. 😊
🙏🙏🙏 we may make a great cook out of you one day! And I meantime, have a great holiday😊
Don’t miss on this great dish my favorite just taste it !!!!
.... you know what, I am gonna ring that bell. I think I only have the bell turned on for 4 or 5 other channels, but I'm ringing it!
The way he says wellington is reason enough to watch this video
Oh là là, chef! C'est ce que je dis toujours, vous êtes LE MEILLEUR!
🙏🙏🙏💕
I’m so glad Chef made this recipe today. Years ago at a lovely dinner party we were served Beef Wellingtons. They were fantastic absolutely fantastic.
Because of the Chef’s great strait forward instructions, I appreciate the meal even more so. Especially the mushroom duxelles which I loved. My mouth was watering watching him make this dish. I can’t wait to try this recipe.
All of his recipes are fantastic and I’m certain this one will be delicious. He’s such a good teacher.
As with all his videos, Chef did a great job, explaining how to make the different recipe’s components and the tricks to making each component perfectly. The meat must be dried in a paper towel . He explained why everything needs to be so dry before you wrap it into the puff pastry and even the crêpe before that.
. He really showed why the mushrooms need to be cut very fine as with the shallots, Black Forest Ham, and tarragon in making the Mushrooms Duxelles . 🍄And encouraging us to do as much in advance as possible. So that when it’s time to assemble/build the dish, it’s manageable and not overwhelming.
I find it sad that many comments are so negatively unfair to a dish that is so lovely and elegant with an outstanding showstopper presentation.
. Why wouldn’t anyone who loves to create food not want to try and make this at least once. Especially with the help of all of the tricks., the best way to make the mushrooms 🍄 cut into smaller pieces and sauté them until they are dry, dry, dry. And to cool the mixture on a cookie sheet instead of a bowl before assembly.
His instructions lead to ensuring that the crêpe and the crust are not soggy and the beef is beautifully cooked to perfection. No soggy bottoms for his Beef Wellington. And the cook gets outstanding praise for this beautiful dish as she/ he rightly deserves.
Once again, chef made an outstanding creation that I’m sure is delicious. I’m so grateful he went to the trouble to give us this recipe. I am going to be all over this until I know to make it with relative ease. Again Chef thanks for sharing your culinary expertise, gifts and tips to make sure we all will be successful with this recipe.
I told my wife, "honey look! here are all the instructions you need to make this." The doctor said my eye will be much better in a few weeks.
love the recipe? 100%. Love the chef? 100%. Is he OCD and a bit cray-cray? 100%. Don't ever change!
Thank you 🙏
It's fabulously easy the way you show us. You just have to do it in stages, like you demonstrated. Thank you for making and taking the mystification out of the legendary dish.
I bet everyone in this guys family absolutely adores him not just cause he cooks good either his energy and attitude is just great very good job my friend
I was thinking - what was this guy like when he was a kid? He must have bounced around the kitchen like a ping pong ball. Food looked great.
a cia graduate love watching him explain everything in detail . wish he was one of our instructors when bi went to the cia
Chef, you are so good at what you do; your technique, your instruction and your sense of humor. You are truly an asset to the culinary arts, and we, all of us who only wish we had the time and inclination to become professionally trained chefs salute you and thank you for presenting these wonderful videos.
Thank you so much! 🙏🙏🙏
Merry Christmas Chef. I learned a lot today about Wellingtons. I don’t think I would ever attempt one but if I do it would be your recipe that I would use. God bless you and stay well.
DITTO...👍👍👍🙌🙌🙌👏👏👏❤️❤️❤️❤️❤️. 🇨🇱AustinTX. “MrDon” 🇺🇸🇺🇸🇺🇸🇺🇸
i think i would only attempt this for a large group. I think Emily Duncan's mini wellington recipe is more my speed.
This is one of the best recipe videos I've seen on RUclips in ages. It makes me so happy to see you embrace the difficulties instead of trying to edit around it. :) Fantastic, Chef. Thank you. Brought back memories of culinary arts classes.
I don't even cook for real and yet I can't stop watching this man prepare food lol
Prociuto is just one more way I could unalive myself with pork. My general distance from Italy is my saving grace. What surprises me is that I am not drowning in my own saliva while watching this food prn.