Mastering Beef Wellington
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- Опубликовано: 4 окт 2024
- Culinary triumph awaits: We'll guide you through wrapping beef tenderloin in earthy mushrooms, savory prosciutto, and buttery pastry-and cooking it to rosy perfection.
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I’m flabbergasted over the amount of commenters saying how involved this recipe is. Beef Wellington is a production. It always has been, and that’s why it’s only made for special occasion. With that said, it’s a shame all the hours of labor and testing are being squandered because certain people were expecting a 3-step Wellington. 🤨😲
I think it's only for special occasions for most due to cost not the making of it. 😂
She had to fill 19 minutes on RUclips lol
@@StofleTheBadger I’m failing to see the problem. It’s Beef Wellington. It takes time to make.
? This is the most basic Beef Wellington receipt I've seen so far. Maybe an american thing
@@Karlavaegen Sir, it’s America’s Test Kitchen.
I am far from a skilled cook. My wife usually makes dinner and my contribution usually consists of what is grilled. I seen this video and decided to give it a try. I invited some friends for dinner. I started 3 days early making what I could ahead of time. The final product was far beyond what I expected. Everyone was amazed and kept on complimenting my Wellington.
Made it for Easter and this turned out so good!! It was a smaller sized tenderloin than in the video. I still followed the cooking and resting times of 45 and 45. Measured 143 F after resting but was still a medium rare in the middle. Crust was perfect and not at all soggy. Sauce was to die for. Everyone loved it!
I love this Chef, she always points out handy details that make these recipes work in the kitchen for myself.
This has been on my bucket list. Might just have to do this for Easter coming up.
I have never had beef Wellington but if I ever do I will be very appreciative of the work that goes into making this ❤
You guys made that look so easy.
OMG, I’m salivating right now 😋😋😋
Thanks Julia ❤
Always order in a restaurant. Have made it in various forms 3 times. Lots of work, but well worth it. Impresses any guest
Oh great!, Now I HAVE to buy a quality stand mixer and food processor . I'm 66 and have never attempted this but I can do this!
You can do the chopping of the mushroom by hand but the stand mixer would have to be done by hand and that would be painfull
A food processor is great, but a stand mixer can be a bit too big of a purchase (both in size and price) for some. For those people I can recommend a pastry cutter (or pastry blender), a special tool for quickly chopping up fat into flour while not exposing it to too much heat.
You can just do that part in a large bowl and cut the butter until it has reached the crumbly stage. Then add the ice water and use a spatula or even your hands just until it comes together.
Sidenote, because this will take a bit longer than a stand mixer, I do recommend chilling your dough before adding the water, especially if you are somewhere warm.
Well I am going to attempt this for Easter tomorrow, but borrowing some other info from Chef Jean Pierre:) Luckily I watched this for about the 4th time and caught the 22 Tbs part, because I just got done cutting up 22 oz and thought, “hmmmmm, that looks like way more than it should”. Laughing my butt off right now, but if I hadn’t caught myself I would have an extremely buttery dough🤣🤣🤣
I want to be a test taster for these guys in my next life.
Me too!
It’s so easy and delicious, it only takes 20 years to prepare!
Definitely not a starter recipe for a novice cook!
Start 3-4 days ahead. Step it out as shown. Done that way, it’s actually pretty holiday friendly. We have made 3x.
This is awesome. One of the best beef Wellington recipes ive watched and i watch everyone as this is my absolute favorite way to eat beef.
I like this method better. In school we had to sear the beef first on all sides and I found it always left a gray band no matter how hot and fast we seared. I think torching would be better. This is much more approachable, and I like th omission of the crepe. Always my least fav step. Like literally no one actually truly likes making crepes haha
15:15 I love the skepticism 😂
What a technical feat. Thank you ATK❤
I went to Ramsay’s restaurant in Atlantic City and the Beef Wellington did not disappoint! Truly is an awesome meal!
Thanks for adding actual captions for the Deaf
“Test” kitchen. I trust ATK to arrive at the best measurements and methods. That’s why I follow them. 👍
If I can I’ll make this for two!
Great techniques, thanks for this video. I would love to know where I can purchase or how to order a tenderloin that size that isn't 1/3 of the tail-end tied up to it. That is a beautiful, large, evenly proportioned center cut beef. I am not in a big metropolitan area, any tips for making this without a "perfect" tenderloin would be appreciated?🤔 Thank you!
My biggest fear making this is overcooking the beef and this was a perfect pink! Maybe this is the Christmas to actually try it.
“Just gonna” Don’t make that phrase into a drinking game 😂
Looks great. I will be trying.
I like medium rare, but the rest of my family prefers medium well.
What oven time is required to achieve that?
@@sandrah7512
I guess I should buy an in-oven bluetooth temp probe.
I gotta say, it looks great.
A thumbs up for the Lord Of The Rings reference. And that Wellington looks pretty good too!
I would love to try this, but several of the people who will be eating it are allergic to mushrooms. Do you have any suggestions as to what I could use in their place or if I can just leave them out?
I have made a number of wellingtons with varied success before settling on a fairly bulletproof method. I would not recommend this very traditional technique. You should precook the filet roast preferably by either sous vide or reverse sear. Doing so removes the juices in the roast that will otherwise cause a soggy crust. Before that, I would have to try to seal in the juices with a layer of phyllo or use Gordon Ramsay's crepe technique. Precooking the roast removes the need for that. I would look up Chris Young's beef wellington recipe on youtube as a reference.
Why should anyone do any of the things you say when, in fact, the method in the video produces a clearly excellent result? The only reason you give for any of this unsolicited advice is the risk of a soggy crust. But we can see in the video the method here does not result in a soggy crust. No need to look up any other person's method, nor to follow your advice.
@@DavidBurstein-f6lLOL Yeah. And that imcompetent unknown Gordon Ramsay. Don't believe him either. He just uses an egg crepe in his restaurants for fun. Same with Kenji Lopez Alt who uses phyllo in his recipe. Yes this is just MY opinion and experience but you can try this recipe and it will work some of the time. Pre-salting the filet will help to draw out moisture but there is no guarantee. So if I need it to be foolproof (for guests or a holiday dinner), I will either precook the roast or use phyllo dough. Again my experience/opinion, I don't care if you choose to believe it or not. The good news is that worst case, you will still have a nice roast filet with a side of duxelle. I think ATK is a great team but I PERSONALLY think this recipe is going to be hit or miss. I still suggest watching the Chris Young video. I think its the best solution over a crepe or phyllo. You don't have to use sousvide - a reverse sear is just as effective. Young is also super qualified as he was the former head food scientist for Heston Blumenthal and the founder of chefsteps. I have no connection to Chris Young btw.
@@DavidBurstein-f6lAs I said in my original comment, Gordon Ramsay uses crepes in his restaurants to control the moisture. Kenji Lopez Alt uses a layer of phyllo to deal with the issue as well. Its not a made up issue. Doesn't always happen but its impossible to predict since it depends on the tenderloin. So why risk it? BTW Lopez Alt is a former Test Kitchen writer and editor. Obviously you are free to choose which expert to believe. In the end, a wellington with a soggy bottom is still delicious.
@@DavidBurstein-f6l not for me
🔥🔥🔥🔥🔥🔥🔥
Upper class hot pocket
lol
I'll thank you not to refer to my wife that way.
Could this be done with a pork loin instead? Beef filet is just so expensive.
I imagine you could do it with any meat. Pig Wellington?
Just don't call it Beef Wellington, lol.
Alton Brown did so on an episode of Good Eats.
I want to see Gordon Ramsay react to this Wellington.
Dear ATK, I noticed that Julia CD used the term ‘dough’ and ‘pastry’ interchangeably. Is there a difference? Please and thank you 🙏
Pastry is a specific type of dough, like how you might have bread dough or pizza dough.
Pastry is usually a dough enriched with butter,
So Pastry and dough in this instance are fine to use interchangeably
Hope that helps.
@@neutronstarpilot4393 thank you🙏
Where do you get 30 X 30 plastic wrap?
only about a $ 100 for one dinner. You two made this look deceptively easy. Id love to try it but i live alone ,and dont like my friends enough to spend that kind of money on one meal...lol.🙃
Well, you can make individual Wellingtons from a fillet steak, if you did buy a center cut, you could divide it into 4 or five individual steaks.
And steak freezes very well so there's a potential solution if you want multiple individual Wellingtons.
Then it's like a $20.00 meal.
Dan did a awesome video of this too
I’ve made a lot of these, but I can never get them nice looking.
Can the pastry be made by hand? Thanks!
It is the classic recipe. Ramsay makes the classic recipe. It is not "his" recipe.
@sandrah7512 that's what I was thinking. Thanks so much for the helpful response!
As long as this has been around, to me it's just not worth the work and risk of failure whether soggy bottom or overdone filet. The only thing I've ever heard to avoid soggy bottom is to add a second layer of puff pastry on the bottom. Deconstructed, you can make the mushroom duxelle and serve it on the side in mini muffin puff cups. The gravy takes care of the rest.
Just use an extra layer of herb pancake and sear the meat. That's how it's done in professional kitchens. I also sprinkle a layer of Panko on the bottom.
The whole idea is to prevent the issues you mention. It works. I have made three times and it’s insanely good. Just trust the process.
Thank you ladies that's a beautiful piece of work 👌. I won't deny the gag reflux at raw meat🙈 so I'll cook mine all the way. I still love the idea though and your presentation was lovely😊
Oh dear. You intend to cook this expensive cut of beef til it's grey all the way through? If you don't like a rare cut of beef, Beef Wellington probably isn't for you. There are any number of cuts that are improved by a really long slow roast. Brisket comes to mind and it can be just as elegant.
where is the layer of fois gras?!
great wellington
but where's the lamb sauce?
Interesting you didn't sear the beef at all.
Exactly why I came to the comments. I thought you always were supposed to sear it first then do everything else after. They're the experts but I think searing first would produce a better result
@@JoesBurningtrust me. You do NOT need it. Have made this multiple times. It has an amazing depth of flavor. Trust this process.
I bet Gordon Ramsay would be subscribing to America’s Test Kitchen now
If only he had that humility 😁
@@SE013His Beef Wellington is the dish he’s most famous for. It’s his signature dish. I would forgive him for not being so humble with this dish.
You make it look so easy but it would probably take me hours. 😭
Break it out over several days and it’s not bad.
No beef browning?
Not gunna lie at this point its a bit expensive to risk tenderloin.
There is no risk. It works perfectly.
HARD agree with the risk. The biscuit is too rich these days to risk it.
that looks good.
No steam vent holes in the pastry? Why didn’t it explode?
You can do this part 3 days in advance. You can do this part 2 days in advance. You can do this part one day in advance.
Are you saying this project can be started 6 days in advance??😮
No…it’s done over three days. Day -3, you do those steps. Day -2 you do those steps. Day before you do those steps. Day of, assemble and cook. It’s nice to break it up.
did this last week. bread came apart in a total mess!
Aren't you supposed to sear it before you roll it
The recipe and technique looks fantastic, but the meat is a bit too rare for my tastes. That's why I'll probably never try Beef Wellington.
Just cook it slightly more. Not well done as it will be tough and dry.
That beef is perfect, if you want it well done just save the money and go to Sizzler or Golden Corral.
@@dexterwestin3747
I don't think the meat is perfect - and it's my mouth. We're all different. You don't have the right to dictate my choice in what I eat to me.
What kind of a measurement is '22 tablespoons'? Just give the weight.
Wait... You didn't sear the meat first??
Gordan ramsey makes the best beef wellington.
Who the hell has this much time lol
How many ppl would this serve? Pastry dough 450 for 45min ?!
Depends whether you're serving lumberjacks or little people.
Yes, I thought that was excessive too. I normally do 25/ 30 mins for med rare. Then 25 mins rest.
@@jacobcohen9205that’s not going to be enough to cook the pastry. Trust the recipe. It works. I have done it. The pastry is moist and the meat is not overcooked.
It’s a big roast.
@@joetacchino4470 Hi, Joe. Thank you for the comment. I intend to make this next week for my wife's birthday bash. It's for sixteen people so I'll make two.
One by the method I've been using for thirty years with my own /butter Puff Pastry for both and searing the meat thoroughly on one which is the method I have seen every time until I saw Julia's method which looks great.
I don't want the pastry to be 'moist', however.
I want it crisp especially the base, no
'Soggy bottom', lol.
My cooking philosophy is; that when I'm shown anything that's an improvement on my method, no matter how long I've used it, I will adopt it in future.
I normally serve my Wellington with a red wine 'Marsala' sauce with some of the duxelles mixture in it. I aim for a rare to medium result. Normally 25 to 30 minutes depending on weight will give me this result. Another reason to use a scale.
I also do a version with salmon, no garlic and add dill to the Duxelles. two pieces raw with the duxelles in the middle. Served with a Dill cream sauce, if I'm feeling flush I'll put some caviar in the sauce as well.
All the best from the UK.
If Erin Patterson invites you over for Beef Wellington DO NOT attend!!!
Marry me!!!
Did not seer meat ! Also pork not necessary but Seering beef is!
this is literally ramsay's recipe
Beef Wellington is from the 1800s, a bit before Mr. Ramsay was born. His method of making it is markedly different from the one presented here, as he used frozen store bought puff pastry, seared the beef first, and wrapped it in a crepe.
Ramsay goes 200 for 35, Cooks goes 180 for 35, won’t 450 for 45 lead to well done? Doing my first Wellington tomorrow and don’t want to ruin a $120 tenderloin.
@@sandrah7512 Thanks. Did most of the prep work yesterday. I may just leave a thermo pro in and watch the temp. Followed ATK for the entire recipe just concerned with the massive difference in baking given similar sized tenderloins.
Also, trusting the experts but a 45F rise in temp during the rest is crazy.
How did yours turn out? What temp did you pull?
@@brandon585 pulled it at 108 because I was terrified. Rested for 45 minutes and it rose to 148 so there you go! I think if I pulled at 85 it probably would have gotten to 120-125. I also wrapped in heavy foil, multiple layers, and put in a cooler. I’m not confident it would have rose that much just left out on a baking sheet
@@brandon585 was absolutely perfect by the way. The pastry traps all the moisture so a little overcook is no problem. I would be worried about the under
How does she not know how to pronounce prosciutto ??
Lost me at the fungi 😝
The way she kept saying prosciutto was like hearing nails on a chalkboard. 😖
Then mute the volume and turn on the captions of you're that bothered.
This is way too labor and time-intensive. And the cost risk, should you fail, is too dear. As much as I like ATK, this one is not for me.
The video makes it look that way, but it’s not. Broken up over three days, it’s actually very holiday friendly since on the day of all you do is assemble and cook. Also, the 45 minutes in the oven followed by 45 minutes rest means two things…..you won’t overcook since literally 1/3 of the cooking is done on your countertop. Low risk. Second, it’s done and resting, meaning your oven is free for other dishes PLUS after 45 minutes it’s cooked AND rested. You can slice immediately.
It works. It is very delicious.
Be bold!
This is wonderful. A beef tenderloin is out of my budget, but I object: Do not wrap it in plastic when you salt it and put it in the fridge. It will be better if you put it in the fridge uncovered. I love the recipes here, although they rely too much on technology like stand mixers and blenders, and the channel delves into absurdities like sponge holders, but this is the first time, I think, that I am criticizing a food preparation technique. (I also object to the excessive use of plastic, but that's another matter. How was this prepared before the invention of Saran Wrap?) Anyway, you will probably find other ATK videos, probably by Dan. that explain why your roast, steak or tenderloin should be uncovered in the fridge after salting. OK, I also object to measuring the wine :-)
@@sandrah7512 Thank you for the clarification! Beef tenderloin is not the tastiest meat, so it makes sense that searing may not make such a big difference.
The technique of salting meat and wrapping it in plastic wrap is used quite often in the BBQ industry because you are smoking the meat instead of searing the meat. The meat retains more moisture and doesn't dry out producing a better result.
Man that thing looks gross 😝 wile i devour this hot pocket
Put me in between Bridget and Julia 🍖
First
I’m sorry, who the hell is going to sit there and measure out 22 tablespoons of butter, just give me the damn weight 😂
Bruh - most of the butter in America is wrapped with tbsp measurements printed on the wrap. It's generally well known that 8 tbsp equals one stick or 1 box, 4 sticks, is a pound.
That’s a lot of work. Too much work. I’ll stick to less work. Ha
Why are you watching this video if you only make enough effort to eat Hot pockets?
Many fantastic recipes do take a bit of work. This one isn't so bad as the biggest thing here to me is just the time component of making sure you prepare elements ahead of time, but putting it all together isn't bad at all. I guess now you know why a steak house will charge you $75 for a single 6oz serving of beef wellington.
That does not look like a wellington pastry. And, it looks undercooked.
And why prosciutto? Why hide the beef flavor?
Idk. This looks like a big, expensive mistake.
How is a thin layer of prosciutto going to hide the flavor of that much beef?
I have made this three times. It’s fantastic. You do not taste the prosciutto whatsoever. It just adds some salt. And it’s not undercooked. It’s perfectly done for this cut of meat. This coming from a guy who will only eat the end piece of prime rib…because I don’t like the medium rare inside.
Trust the process. It works.
Oh, I just meant the crust like undercooked.
It would be nice to follow the recipe, but it's behind a paywall.
Glad you enjoyed it!
The prosciutto, it appears, acts as a seal to keep the pastry from getting soggy -- a common problem in the preparation of Wellingtons. Do you really think a thin layer will "hide the beef flavor"? In the same breath you say the rare cut "looks undercooked." Would bake a Chateaubriand until it's ashen grey? For the beef flavor?
YOU DIDN'T SEAR IT!!!
@@sandrah7512 thanks for the info!
Having tasted the recipe, it is completely unnecessary. You miss nothing. It’s SO good.
22 tbs. give weight measurements instead if you re dealing with that many tbs of butter
And if you don't want to eat raw meat what do you do
All these cups and tablespoons are ridiculous. There is no accuracy with it. Use grams or at least pounds and ounces.
Salty Europeans have entered the chat.
Note that the name of the channel is America's Test Kitchen
Rather than 22 tablespoons of butter just say 2 3/4 sticks. Considering that you take away some pastry for decoration it seems more logical to just say 3 sticks of butter and calculate the other ingredients around that.
Measure however you want. I can say for something like this using weight Instead of volume to measure is just extra time and work for no benefit. In most recipes ( outside of baking and pastry) using volume as a measurement is fine. But use whatever floats your boat.
@sociopathmercenary It's not about Europe vs. America, it's about weight vs. volume especially for the flour
They are slowly adding grams measurements to most of their recipes (however, not this recipe, yet). With butter, I always just measure out by weight and never go by the tbsp measurements, personally.
Please tone down the makeup !
They’re on tv. They’re not there to pander to your personal opinions of what women *should* look like. Get a grip.
Wow.... what the rest of us didn't even notice. It's a cooking channel not a makeup or please the man channel. No one needs your permission
I prefer my meat to be medium to medium well. Would you cook it for an hour or 1 1/4 hrs to accommodate this ?
Don't even bother making this, just make a Pot Roast.
I love this recipe and I have made it three times. It’s amazing. I also love green peppercorn gravy. Steak au poive is literally my favorite way to eat steak.
You don’t need the sauce. The original recipe you made didn’t have it. It doesn’t need it and quite frankly, it would likely cover up the flavor of the duxelles and beef. Skip that. The Wellington on its own is absolutely phenomenal.
Thanks to Steve (?) for creating it.
What do you do if you don't like mushrooms, mustard or under cooked beef but want to make, share and enjoy this fabulous dish? HELP!!!
Well, that’s sort of like asking how to make chicken soup when one is allergic to chicken. You just can’t. Indulge in something else.
Instead of mushroom duxelles, you could use chestnuts finely chopped and cooked in some sauce so it's the right consistency. Or you could stick to caramelized onions/shallots, and include a layer of spinach. You can omit the mustard, and cook the beef for longer. You can check the temperature recommendations online. But finely minced mushroom duxelles that are cooked for that long do not feel like mushrooms at all. It just imparts a deep umami flavor. You also hardly taste the mustard in the final dish because it's fully integrated with the beef. Undercooked soft beef compliments beautifully the crusty puff pastry. If you're feeling adventurous, you can make a very small portion the original way to see if you'd like it. I've convinced a lot of people to enjoy foods they didn't think they liked before by using the ingredients differently.
You just have a steak well done, bud.
@@SE013 great big thank you!!!
Don't like mushrooms or mustard or medium done beef? Perhaps you would enjoy McDonalds or Arbys instead.