I have zero cooking experience. My girlfriend doesn't trust me to make toast. I followed this video to the letter to surprise my lady this evening and it turned out absolutely amazing! She was making noises I've only heard in the bedroom! Thanks Sam you earned a sub today!
I make this for a restaurant, you need to bake it one a rack, you’ll never have a soggy bottom. Skip the crepe, it adds too much bulk that isn’t necessary, and never use those type of mushrooms as they have much much higher water content. And no we don’t hand chop mushrooms, they go straight into a blender, then cooked and then thrown in oven at 210 for 35 mins to dehydrate further
Thx for giving him some tips! I was gonna say if it was me I’d have a chef do a walk thru. There are always little details the chefs know but average cook may not. Those crepes?? There is a reason chef school exists.
Gotta say it, this is definitely one of my favorite cooking channels on YT. Thank you Sam, and that was an awesome job (we know Gordon Ramsay would say a couple of things lol) but just like you said, you had fun doing it, plus your family is the one filming you and enjoying the process with you. Keep it up!!
Beef Stroganoff was invented to use the trimmings from a whole beef fillet. Of course you can get some nice filets mignon and some beautiful tournedos from the skinny end, but the meat from the head end of the cut is perfect for Stroganoff.
Time stamping this comment on this page, I'll come back in a couple years to see how far it has came as of today i am 20 years old and sam has 3.64m subscribers lets see how this ages.(future me remember this) keep up the awesome work sam
I cook by profession. I’ve never made a Beef Wellington - it’s intimidating. HOWEVER, I make a gorgeous and luxurious - Salmon Wellington. It’s beautiful. I serve it with a Hollandaise, and asparagus spears - I take a lot of pride in making this, and my patrons love it ❤️ Good for you, Sam. Your beef Wellington looks absolutely gorgeous!! 🤓👍❤️🇨🇦
Beautiful! I made one for Christmas a few years back. The family really enjoyed it. I’m glad to see your tips and tricks, it will sure make it easier for the next time. Thanks!
Probably not something a lot of us Aussies would be trying at the moment! Someone made a beef wellington this year and killed 3 of their guests (relatives) and almost killed a 4th. Apparently the (now ex) husband got sick a number of times after mushroom dishes. She was allegedly cooking with death cap mushrooms! That said, that looks freaking delicious! Not sure I'd do the crepe thing, but the rest looks effing amazing. I bet it tasted good too! I will definitely be trying this one.
It is a head game. Although it is a challenging yet fairly straight forward dish, I find the Wellington to be an outdated menu choice. This being said, I always watch when my favorites put out the videos. They are a crowd pleaser for sure! Well done!
I made wellington for Christmas. Even after 6 test attempts, I couldn't get it exactly as I wanted. I think using seriously dry aged meat (less moisture to lose, less shrinkage) and getting the cling film parcel really tight are the secrets. Either way, I've given up. Chateaubriand is delicious as it is, and you can always serve it with yorkies and mushrooms.
My first beef Wellington was soaked at the bottom but it was still really good. I’ve made it once a year for my family ever since and it’s gradually gotten better. It’s a lotta prep and a lotta work but it pays off every time.
Biggest single improvement you could do would be to coat the beef in kosher salt, put it on a rack in a pan and fridge it overnight. More thoroughly seasons the meat, creates a better sear and helps reduce moisture loss.
I've wanted to try Beef Wellington for years... Gonna have to just go for it. Thanks for showing how it's done! I'd love to see you make a Puerto Rican Jibarito sandwich. Happy Holidays!!!
My son and I made one of these. Came out fantastic. when you cut the steak with a fork. mmmmmm delicious. When we bought all the ingredients it came out to $93 .
Love it Sam! Now with the holidays upon us you need to make a tourtière in honour of your homeland.🇨🇦Three meet of course, veal, pork, beef. The gravy is key.
I’ve always wanted to eat beef wellington!! Looks so yummy. Can you guys make a gumbo and beans and rice? My bf and I were inspired during a recent trip to Disneyland
Great video! I’ll admit that I’ve been spoiled with getting the Beef Wellington at the Magic Castle here in Hollywood anytime I wanted but at some point, I need to try this myself. Thanks for the effort!
My parents do a beef Wellington for Christmas every year, so I know the 2 best ways to use that trim meat - 1 is traditional beef stroganoff, obvious choice. It really is great with filet. 2nd is a bit unorthodox, but for the really trimmy bits - it makes an extremely good bratwurst. You use a very fatty piece of pork like shoulder or pork belly in a 1:1. Delish.
Looks great--loved my grand ma's beef wellington when I was a kid! Going to try this with some seitan as I have learned I have a family history of Cancer so I need to avoid the BLV, igf-1 and pesticides in meat. Thanks so much for sharing
SO SO DELICIOUS!! Thank you Sam. I am so glad you used the mushrooms instead of pate.( Pesach chopped liver) I so want to come to SD and eat my way through your restaurants !!!
I don’t know if you guys see comments on old videos, but I had this idea of a poor man’s beef Wellington using pork tenderloin instead of beef tenderloin. I’ve never made either, but it sounds like it could be good as well
2nd like! This is something I’ve wanted to make for years, but like you, I get nervous. After watching you make it, I feel confident I can slam it out of the park! Thank you, Sam!!👊🏼
I've made Wellington a few times, I usually use an Eye of Round for the beef, but I cook it sous vide to get the tenderness, then sear it before assembly, and it comes out amazing and VERY tender. Plus, a LOT cheaper! I've also made Wellington with a pork loin, which turned out pretty good too!
Just do it! Its not that hard. I smoked the meat for awhile then put the mushroom "rub"on. Score the pastry with a crust cutter. Scared the first time I tried to make it but its easy.
I've made this over the years and only had it perfect once (of course before finding STCG & sons). I'm so looking forward to the STCG version....haven't watched yet...more to come. side note - you should probably do a holiday cocktail recipe jam!
i finally got to try a real GR wellington a couple of months ago. Always dreamed of it. Ramsey opened up in Boston and me and wife went.. It was good. Not great. Pretty sure it was cooked to 110.. So it was almost blue inside. And I wasn't going to say anything. Those chefs are factory workers. Odds are they're all made the same way that day. Happy I tried it though. Would like to try it again somewhere else. I'm sure not going to try and make it.
You're the best, Sam! Thank you for showing us that a pro like you can stress out over a beef wellington! I may have to give it a shot this Christmas ... thank you again!
Crepe is a nice touch I dont think that is in the OG but I really like that idea! I would put a crepe that is a little less done maybe a little sticky so it holds better and doesnt get over cooked idk if that would happen but its a idea.
Having had made a bunch of these in my life, it's all about moisture control. You gotta get rid of as much moisture as possible before you wrap it all up.
Sam, my son, who is a butcher, and I made your beef wellington for our big Christmas Eve dinner and it was delicious! We figured out a couple hacks, we seared the meat on our not-Evo (Cuisinart's version) and then cooked the mushroom duexelles on there too. Cooking them on the not-Evo was awesome and our mushrooms weren't wet at all! Thanks for doing the video and for giving us the courage to attempt it. Love you guys, Happy New Year!
Sam... like so many others, I have always been too afraid to try my hand at the beef wellington. As always, you break it down so well and take the fear right out of it. If looks beautiful and delicious! And as ever, Max and Chancey... beautiful shots and fantastic editing!! 👏
My wife is from Nebraska and is always talking about Runza or a Runza or a place called Runza where you buy Runza's. Not sure but she says they are delicious. Would love to see a pro make one :)
This makes me rethink of a Pork and apple wellington that I had plotted out at one point but never tried. Pork tenderloin, prosciutto, in place of the mushroom duxelle it could be a fine chopped apple and onion duxelle. The thing I was hung up on the most was the mustard and a good replacement. My mind kept saying honey, but too much sweet for it all then. Just a yellow mustard might be fine honestly....
You are SO right about the headgame. I did two at the same time for new years a cpl years back. When you have 12 people waiting and nearly $300 sitting in the oven.... and youve never made it before... yeah... your pants go brown.
"Your pants go brown"! 😂 So how did they turn out? Omg the pressure! First time for New Year for all those people costing $300?? That spells panic attack for me! Whew! I commend your bravery. Lol
I have zero cooking experience. My girlfriend doesn't trust me to make toast. I followed this video to the letter to surprise my lady this evening and it turned out absolutely amazing! She was making noises I've only heard in the bedroom! Thanks Sam you earned a sub today!
I make this for a restaurant, you need to bake it one a rack, you’ll never have a soggy bottom. Skip the crepe, it adds too much bulk that isn’t necessary, and never use those type of mushrooms as they have much much higher water content. And no we don’t hand chop mushrooms, they go straight into a blender, then cooked and then thrown in oven at 210 for 35 mins to dehydrate further
what type of mushroom is best?
Thx for giving him some tips! I was gonna say if it was me I’d have a chef do a walk thru. There are always little details the chefs know but average cook may not. Those crepes?? There is a reason chef school exists.
@@patrickriddlem9130 Portobello.
So because you make them at a restaurant you think they’re all supposed to be made how your restaurant makes them?🤣
@@SnuupSantana most beef wellingtons are generally universal. So yeah.
Gotta say it, this is definitely one of my favorite cooking channels on YT. Thank you Sam, and that was an awesome job (we know Gordon Ramsay would say a couple of things lol) but just like you said, you had fun doing it, plus your family is the one filming you and enjoying the process with you. Keep it up!!
Beef Stroganoff was invented to use the trimmings from a whole beef fillet. Of course you can get some nice filets mignon and some beautiful tournedos from the skinny end, but the meat from the head end of the cut is perfect for Stroganoff.
you know how long Ive been waiting to watch you make this!!!! Love to see this guy
Time stamping this comment on this page, I'll come back in a couple years to see how far it has came as of today i am 20 years old and sam has 3.64m subscribers lets see how this ages.(future me remember this) keep up the awesome work sam
This comment is from 2043, sam has got 54 million subscribers.
it's gonna take him 2 more years to get to 4 million
okay.
Sam deserves to be in the top 10 RUclips cooking channels !
I started watching him in 2020 when he had around 700K
I cook by profession. I’ve never made a Beef Wellington - it’s intimidating. HOWEVER, I make a gorgeous and luxurious - Salmon Wellington. It’s beautiful. I serve it with a Hollandaise, and asparagus spears - I take a lot of pride in making this, and my patrons love it ❤️
Good for you, Sam. Your beef Wellington looks absolutely gorgeous!! 🤓👍❤️🇨🇦
Hey Sam! I have a suggestion for a future video:
Make your favourite filet mignon 🥩+sauce recipes (3 ways) !
Beautiful! I made one for Christmas a few years back. The family really enjoyed it.
I’m glad to see your tips and tricks, it will sure make it easier for the next time.
Thanks!
Probably not something a lot of us Aussies would be trying at the moment! Someone made a beef wellington this year and killed 3 of their guests (relatives) and almost killed a 4th. Apparently the (now ex) husband got sick a number of times after mushroom dishes. She was allegedly cooking with death cap mushrooms!
That said, that looks freaking delicious! Not sure I'd do the crepe thing, but the rest looks effing amazing. I bet it tasted good too! I will definitely be trying this one.
Aloha. She was a lovely lady. Been following that one.
It is a head game. Although it is a challenging yet fairly straight forward dish, I find the Wellington to be an outdated menu choice. This being said, I always watch when my favorites put out the videos. They are a crowd pleaser for sure! Well done!
You gotta love the father and son dynamic: "... and btw. everybody who doesnt show the cut is a bbiiiii..... MAX PLEASE!! .... "
As usual, you beguile me, Sam but you also amaze me [and your sincerity is most appreciated.] Blessings and Joy to you all!
I made wellington for Christmas. Even after 6 test attempts, I couldn't get it exactly as I wanted. I think using seriously dry aged meat (less moisture to lose, less shrinkage) and getting the cling film parcel really tight are the secrets.
Either way, I've given up. Chateaubriand is delicious as it is, and you can always serve it with yorkies and mushrooms.
When Chancey chimes in... you know you got it Sam!
My first beef Wellington was soaked at the bottom but it was still really good. I’ve made it once a year for my family ever since and it’s gradually gotten better. It’s a lotta prep and a lotta work but it pays off every time.
Oh my, that is beautiful! Well done, Sam.
looks inedible
Bravo Mr. Sam! from potato chip omelet to this... it never gets dull on this channel!
Great video Sam and I get the confidence level going in - I feel ya! But, the end result speaks for itself! Bravo Sam looks incredible!
Happy Holidays boys….❤️❤️❤️
Biggest single improvement you could do would be to coat the beef in kosher salt, put it on a rack in a pan and fridge it overnight. More thoroughly seasons the meat, creates a better sear and helps reduce moisture loss.
I've wanted to try Beef Wellington for years... Gonna have to just go for it. Thanks for showing how it's done!
I'd love to see you make a Puerto Rican Jibarito sandwich.
Happy Holidays!!!
My son and I made one of these. Came out fantastic. when you cut the steak with a fork. mmmmmm delicious.
When we bought all the ingredients it came out to $93 .
Love your advice at the end. Thank you all for making such a wonderful and fun to watch channel.
Love it Sam! Now with the holidays upon us you need to make a tourtière in honour of your homeland.🇨🇦Three meet of course, veal, pork, beef. The gravy is key.
Idea for something to cook - homemade Arbol Chile Salsa - then use it in 5 recipes
I’ve always wanted to eat beef wellington!! Looks so yummy. Can you guys make a gumbo and beans and rice? My bf and I were inspired during a recent trip to Disneyland
Alright Sons of Sam. Your turn. Next brother vs brother challenge. *GET SOME, GET SOME!*
I walked into the room at an in opportune moment and thought you were getting artsy with a spaghetti squash. Your Wellie looks great!!
Great video! I’ll admit that I’ve been spoiled with getting the Beef Wellington at the Magic Castle here in Hollywood anytime I wanted but at some point, I need to try this myself. Thanks for the effort!
Do you have any tips on getting an invite to the magic castle ? Been a life long dream to step a single foot inside!
@@mcstrakka Sadly, I dropped my membership when I moved away from that area. Sorry!
@@raypierce5818 no worries at all. Thanks for answering ♡♡
My parents do a beef Wellington for Christmas every year, so I know the 2 best ways to use that trim meat - 1 is traditional beef stroganoff, obvious choice. It really is great with filet. 2nd is a bit unorthodox, but for the really trimmy bits - it makes an extremely good bratwurst. You use a very fatty piece of pork like shoulder or pork belly in a 1:1. Delish.
Now that you've tackled the Beef Wellington, how about taking it up a notch and taking on the never mastered Beef Jerky?
Looks great--loved my grand ma's beef wellington when I was a kid! Going to try this with some seitan as I have learned I have a family history of Cancer so I need to avoid the BLV, igf-1 and pesticides in meat. Thanks so much for sharing
Looks delicious! I'm wishing you a Happy Holiday season, Sam & Boys.
We have to let Gordon Ramsay judge Sam's wellington skills, that would be the video to see of all ages😋😋😋😋
Thank you for making it so much simpler.
You’re brave Sam! Luv ur enthusiasm.
My girlfriend bought me a wagyu beef tenderloin to make her a beef Wellington and this is the recipe I’m going to use it with!
Cold leftover beef wellington is great on sandwiches. Thin slices. PS. You should have used latice pastry.
Should have had those angels as you cut it… so good…
If you aint a fan of mushrooms. MAke the middle bit with spinach and garlic - Its amazing
Definetly making one for Christmas. Super stoked to try my first Wellington
Beef Wellington is not difficult a little time-consuming in the prep area but amazing when it comes out
Forget the fcking turkey ! Beef Wellington is the key for your holidays 😊
Beautiful, but I would advise using Dijon mustard, English mustard is too strong for the delicate flavours of beef fillet and duxelles.
Been cooking Beef Wellington on Christmas Eve for the past 5 years for my family, always a treat. Similar method minus the crepes!
Two seconds after the new boning knife graphic came on my new boning knife showed up at the mail box 🤘🏻
Hey chef! making this for our New Year table tomorrow. wish me luck:)
SO SO DELICIOUS!! Thank you Sam. I am so glad you used the mushrooms instead of pate.( Pesach chopped liver) I so want to come to SD and eat my way through your restaurants !!!
Omg max is right 😂😂
About the cut😂
I don’t know if you guys see comments on old videos, but I had this idea of a poor man’s beef Wellington using pork tenderloin instead of beef tenderloin. I’ve never made either, but it sounds like it could be good as well
2nd like! This is something I’ve wanted to make for years, but like you, I get nervous. After watching you make it, I feel confident I can slam it out of the park! Thank you, Sam!!👊🏼
I've been wanting to try this for several years, I think now is the time.
Make sure the duxelles is dry AF and wrap it tight. Nail those steps and don't overcook it. Take your time.
I've made Wellington a few times, I usually use an Eye of Round for the beef, but I cook it sous vide to get the tenderness, then sear it before assembly, and it comes out amazing and VERY tender. Plus, a LOT cheaper! I've also made Wellington with a pork loin, which turned out pretty good too!
good positive vibes. keep up the good work.
13:56 Max was cirurgic with his comentary
Yooo Sam its been a bit used to binge your vids, hope you and the family are doing well!
Just do it! Its not that hard. I smoked the meat for awhile then put the mushroom "rub"on. Score the pastry with a crust cutter. Scared the first time I tried to make it but its easy.
I've made this over the years and only had it perfect once (of course before finding STCG & sons). I'm so looking forward to the STCG version....haven't watched yet...more to come. side note - you should probably do a holiday cocktail recipe jam!
I think the shrooms need just a few more minutes of evaporation time, that's where the excess moisture comes from. But delicious nonetheless!
Fantastic !! Many Thanks.
Great accomplishment, Sam!! When is max’s turn….??
This sounds crazy but you should try to do a cabbage wellington for the grass eaters.
Next up is a Salmon welly!
Can you add that to your menu before Feb 2024 please. I'd love to come have some of that while I'm in San Diego next time.
Sam, I love you even more for doing this. I was so excited to see this video.!
Oh, imagine shiitake mushrooms, beef Umami
😊
In the UK they use Pate not mushrooms as the filling/cover. Good as I do not like Mushrooms!!!!
I think it’s time Sam adds a sous chef to the show so Chance and Max aren’t pressured to answer every time.
I’d like to be the first to apply!
Lovely!! Thank you Sam!!
Practice with pork loin cooked rare.
I make Pork Wellington sometimes.
Fun to watch!
Fantastic, Joes Stone Crab in Vegas has BW on the menu during December…..
i finally got to try a real GR wellington a couple of months ago. Always dreamed of it. Ramsey opened up in Boston and me and wife went.. It was good. Not great. Pretty sure it was cooked to 110.. So it was almost blue inside. And I wasn't going to say anything. Those chefs are factory workers. Odds are they're all made the same way that day.
Happy I tried it though. Would like to try it again somewhere else. I'm sure not going to try and make it.
thanks man, we are making this tomorrow lol like your details better :)
best dish in the world
Remember, people, mushrooms cook down, kinda like spinach, but they produce a lot of liquid.
You're the best, Sam! Thank you for showing us that a pro like you can stress out over a beef wellington! I may have to give it a shot this Christmas ... thank you again!
Very nicely done Sam
Looks good I think the mushrooms could have been diced finer.
Beef Wellington is a fancy name for beef pot pie.
Where was my. “That’s what she said!” After Sam said “we are looking for a tight fit”. 😂😂😂
Crepe is a nice touch I dont think that is in the OG but I really like that idea! I would put a crepe that is a little less done maybe a little sticky so it holds better and doesnt get over cooked idk if that would happen but its a idea.
Having had made a bunch of these in my life, it's all about moisture control. You gotta get rid of as much moisture as possible before you wrap it all up.
This is Hank Hills favorite dish!
Sam, my son, who is a butcher, and I made your beef wellington for our big Christmas Eve dinner and it was delicious! We figured out a couple hacks, we seared the meat on our not-Evo (Cuisinart's version) and then cooked the mushroom duexelles on there too. Cooking them on the not-Evo was awesome and our mushrooms weren't wet at all! Thanks for doing the video and for giving us the courage to attempt it. Love you guys, Happy New Year!
I made it once for the experience except I used venison. It was smaller but still very good. Making a pork one next.
You know what would have been the I ing on the cake?!....... HOLLANDAISE 😋😋😋
Sam... like so many others, I have always been too afraid to try my hand at the beef wellington. As always, you break it down so well and take the fear right out of it. If looks beautiful and delicious!
And as ever, Max and Chancey... beautiful shots and fantastic editing!! 👏
Any dabbleverse fans "we're doing it"
Great Job! It looked fantastic👌👌👌
My wife is from Nebraska and is always talking about Runza or a Runza or a place called Runza where you buy Runza's. Not sure but she says they are delicious. Would love to see a pro make one :)
"mushroom pee" 😂😂😂
This is something I’ve been looking forward to this for a long time!
This makes me rethink of a Pork and apple wellington that I had plotted out at one point but never tried. Pork tenderloin, prosciutto, in place of the mushroom duxelle it could be a fine chopped apple and onion duxelle. The thing I was hung up on the most was the mustard and a good replacement. My mind kept saying honey, but too much sweet for it all then. Just a yellow mustard might be fine honestly....
Alright... I'm gonna give this a go. You've inspired me bro.
UPDATE: its in the oven...
UPDATE: THIS WAS F*#CKING AMAZING. TY SAM!
Cooking at night so the new neighbors don’t interrupt you 😂😂
You are SO right about the headgame. I did two at the same time for new years a cpl years back. When you have 12 people waiting and nearly $300 sitting in the oven.... and youve never made it before... yeah... your pants go brown.
"Your pants go brown"! 😂
So how did they turn out? Omg the pressure! First time for New Year for all those people costing $300?? That spells panic attack for me! Whew! I commend your bravery. Lol