Beef Wellington: Dinner Party Tonight
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- Опубликовано: 28 окт 2020
- Are you ready for a dish that can win a person’s heart? Today we’re making Beef Wellington! RICH, COMPLEX and MEATY, it features layers of pastry, Parma ham and mushrooms wrapped around a TENDER chateaubriand. This dish may seem intimidating, but you can do it!!! Grab your oven mitts, pull up a chair and join us as we assemble a BEEF WELLINGTON!
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PREVIOUSLY MENTIONED EPISODES:
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Beef Bourguignon: (Woodstock episode): • Dinner Party in Woodst...
Icebox Cookies: • Dinner Party Tonight H...
MORE LINKS:
Dufour Puff Pastry: www.dufourpastrykitchens.com/...
Lattice Rollers: www.amazon.com/AMPSEVEN-Stain...
Gordon Ramsay: www.britannica.com/biography/...
Judge Judy: en.wikipedia.org/wiki/Judge_Judy
Hudson & Charles Butcher Shop: hudsonandcharles.com/
George Hincapie: hincapie.com/our-story/george...
Lance Armstrong: www.britannica.com/biography/...
Johan Bruyneel: en.wikipedia.org/wiki/Johan_B...
Paris-Brest-Paris (bike race): en.wikipedia.org/wiki/Paris%E...
Being There (1979): www.imdb.com/title/tt0078841/
Hal Ashby: www.britannica.com/biography/...
Peter Sellers: www.britannica.com/biography/...
Ring of Bright Water (1969): www.imdb.com/title/tt0064893/
My Octopus Teacher (2020): www.imdb.com/title/tt12888462/ 
Хобби
This is my ABSOLUTE favourite cooking show, ever.
Missed you so much!
I made this once, years ago on Christmas Eve and it was great-but very wet when I cut into it. Now I know why! There is no way I cooked those mushrooms for ten full minutes. Next time I try it, I'll remember. Thank you so much! (And how is it possible that this channel doesn't have a million subs?)
Randy - I really have to congratulate you! You did an amazingly good job explaining how to make the duxelle. I've seen many videos on how to make Beef Wellington and I've never seen an explanation of how to make the duxelle so directly and to the point! Thank you so much.
YAAAS! I love this channel! Clicked so fast lol. Can’t wait to make this!
This channel is pure joy. Have followed you for years and this was one of my favorites! Wishing you and the team continued blessings.
Brilliant! My first video that I’ve watched of yours, love the straight to the point instruction with ‘life’ happening in between! Makes for a viewer sticking around to the very end. I had already tried making the Gordy Welly before watching this video, indeed , mine turned out just a little soggy, and now know the reason why. Thx for the tip! I am a 50 year old motorcycle enthousiast that found cooking to be a joy very late in life. The questions and insecurities that come up with a certain recipe, in this case the Welly, you have addressed. Thankful! I will be returning to this channel. 👍🏼👍🏼
Love your personality when cooking. Looks so delicious! I like how you showed a better way of cutting it. Great job!
My Mom used to make Beef Wellington but she passed away before I was able to learn the recipe. She used to "write" the guest of honor's initials on the Wellington with long strips of leftover pastry. The pastry was a work of art with leaves and scrolls... Thank you for inspiring me to give it a try.
Omg my favourites.Bring on the beef Wellington xx❤️
It looks beautiful! I’m makin’ it this weekend! You are sooooo funny, so enjoyable to watch. Now ... I’m off to buy a Lattice Roller Cutter! Your haircut is adorable by the way! 🥰😋🍷 every time I watch your videos it makes me want to drink wine, ha ha!,
Making this Christmas Day, thank you for making it easy.
Yesssss. I can't wait to try making this. Thank you.
I cannot say thank you enough for suggesting The Octopus Teacher. Incredible movie
the video was so well done! I've always wanted to make this and thought it was so hard. Thanks for the simple directions.
Just found your channel. Wonderfully instructive. This the best tutorial, so to speak, on beef wellington I have ever seen. I now understand perfectly what has to be done at each step and why. I have tried it a few times but was never happy with the result - I am certain the next attempt will be successful! Also, you are the first professional to actually show your audience how to entertain with regard to food! I have looked for that type of approach and never found it before. Thank you and am enjoying all the trivia as well.
Thanks for another great recipe! Love this channel!
That beef Wellington turned out more than perfect. Glad to see you are back, had been missing your delicious cooking and wonderful videos.
Oh wow, thanks for cooking this deliciousness. I love to eat Beef Wellington at restaurants but always shied away from making it myself at home because it always looked so impressive and intimidating. Your calm and courageous but nonchalant and fun demeanor made it look doable. So, I definitely will give it a try.
I love Randy. I love your vibe.
It’s so fun to watch you...I love your personality and your joy of cooking!
I’m going to attempt making this this weekend for a Sunday dinner. I love your style and expertise
Lovely recipe! Tks DPT team!
So glad to see you Randy! I know the team must be there, so glad you’re all together, safe and well. No small thing these days.
Really liking this recipe, especially the duxelles and prosciutto substitution. A friend used to make this with a chicken liver pate and the crepe. It was totally delicious. But it was also a bit too.... much. This recipe seems lighter and more balanced, even with the puff pastry.
Many thanks to you and your crew for these videos. They’re such a lift.
Looks so delicious 😋
You guys make OUR day. The true joy you bring to each episode is absolutely the definition of hospitality. Maybe that’s what you teach us more than any specific recipe. But man, oh man! I can’t wait to make this one!
You know what? I CAN do this!!!!
Perfect timing! I'm going to make this for my wife's birthday Saturday. Thanks Randy
Thank you for making this year so much more bearable ♥️
Looks amazing. Love this channel. And Leonard of course!
Thanks for the Big League tips
for this Christmases Wellington!
Amazing episode! Your show makes me so happy. Looking forward to your holiday cooking as well :)
It was a very funny way to teach us how to prepare this delicious dish. Thanks so much!
Beautiful work. Love watching your videos. Also your tattoos suit you so well, I love them on you.
My first time making Beef Wellington with your recipe and it was perfection!!!
Wow, I was just thinking the other day that I wanted to try to make a beef wellington since its getting colder. Perfect timing!
Looks great!!
You have inspired me to try this formerly hellish, unattainable ,wonderfully professional level meal!! It actually looks fairly easy using your encouraging, confidence building instructions. I can do this! And yes, the adorable Mr. Leonard may have a morsel or two. Thank you so much. I have binge watched many of your episodes now & feel as tho I have now qualified thru the Cordon Blue School a la Randy. Fabulous videos and information!
I have only just discovered you. I think you are such a character and a wonderful cook. Keep cooking, dont stop. Thank you so much, from Brisbane Australia.
I just found your channel. You are so fun to watch. I enjoy watching real life cooking with some of the reality that happens in everyone's kitchen.
Looks amazing Randy! Wanted to say the "Winter Comforts episode was one of my favorites, it had such a warm and cozy vibe to it. I'm hoping you guy's have a Christmas episode planned again this year....the longer the better. 😀😉
Love your style, Dean from london
Omg!!! My water almost came out of my nose when you came out singing! Thank you for that!!!😝🤣
This is so beautiful! Love all the tips you give as you go. Almost little throwaway tips. I am cooking this for my husband and son on Christmas day and will do part of it the day before. My son doesn't cook but he loves Gordon Ramsey...haha!
I just love your videos, your skill and humor. You are a very dynamic educator also. I also love your kitchen! I am going to try this (although my husband will not eat mushrooms so I guess it's all for me).
Traditionally its pate in that layer...just makes it SUPER rich but maybe try that for your husband? Thanks so much for watching!!
5:42: I wash dishes in between cooking tasks. It’s amazing how much easier my kitchen cleanup is after meals are done
Hey Randy, it's almost Christmas!!! yay!
I am a new follower OMG where have I been lol? You are fantastic, love the way you explain everything and you're sense of humor. I am an average cook but I am hoping to improve my cooking with your show. Love your dog and the way you care for him. Thank you su much for sharing with all us.
Thanks Carlos!! Taking the time to write means the world to me!! Remember just letting people INTO your home and giving them a snack is a beautiful act…doesn’t have to be a HUGE deal!!! SO glad you are enjoying the show!! SO MUCH more on the way!
Fantastic !! I just found your site. New subscriber.
every upload makes MY day!
Yea, this channel makes me smile and I really need it. It's so stressful right now. Thank you, Randy and crew, for making the time.
Ps. Went to a GR restaurant and the Wellington was perfect. As expected.
BEAUTIFUL 👏🏻👏🏻💗
Soooo beautiful!! Much prettier than Gordon’s! I think if I watch a few more times I could try to make it!! Looks devineeee!🥰🐾
So happy to see a new video from you Randy! I'm passing some time while my daughter is in labor...first time mom and grandma! Maybe I'll make BW to celebrate 🍾 the arrival of my grandson! Thank you so much 💓
Oh my dear!! I am so honored to be a pastime for you!! CONGRATULATIONS to you BOTH!! SO exciting!!
OMG, why haven't i found that channel earlier? i LOVE your style.
Glad I found your Chanel
FABULOUS 💞💞💞💞
This was such a well presented lesson, I learned soooo much! When you slice it, does the pastry stay attached or does it fall apart? You are an excellent teacher, thank you. I think Leonard should get some!!! Lol
It is so pretty, I would almost not want to cut it! I say almost because I want to eat it!
I adore you all. I made this recently with a very good friend (I was too scared to do it alone). We followed Gordon's recipe exactly and it was the bomb!!!! Delicious. You nailed yours as well. The secret is drying out the mushrooms and you are right, take time before cutting in. Thank you all so much for your channel.
I love you you're the best ever. Best teacher 10/10
I attempted Wellington once and wasn’t hugely successful. Might have to try again. Need that lattice cutter!
I learned more about the Beef Wellington history, so that was cool. From the Covid Penitentiary, I'm eating leftover saffron rice and random sausage links while watching you. Am I kicked out of the dinner party?
NEVER!!!
As always I am THRILLED to be one of the first commenters on a DPT post. I think the real beauty of this recipe is how Randy emphasizes the step-by-step character of successfully making a great Wellington!
Hosting my moms bday dinner for a lot of people. Suggestions on easy main course?
That looks spectacular. Could there be any substitute for people who don’t like mushrooms.
yay!
I love that you do not use garlic in the duxelle but I miss the shallot.
I tell you that to make it done (not well done) you can cook it in a not so hot until it caramelises. It stays juicy bunt not saignant. We were given that choice by the cook because in my country we were not used to rare or mediom but well done.
Randy. I dont do pork. Do you think that bresaola would be a good substitute?
YOU'RE BACK !!!
I m not excited, you're excited
Ok we both aree..
I enjoyed this episode so much!! Scares me to attempt it though. I will watch it a couple more times and maybe build up enough confidence to try it. Wonderful, wonderful presentation!
YOU CAN DO IT!!!! It REALLY works and is a real show stopper! Thanks so much for watching…lots more on the way❤️
Ok where do I get a lattice tool?
The link is on the description box.
🥰👌🏼nice
Many kisses to Lenard
What kind of side dishes do you serve with BW?
I'm sorry for the dumb question but why shouldn't you wash the rolling pin?
Well...its because of the possibility of water creeping into the grain of the wood and opening the grain...also the slim possibility of softening the wood. Just wipe it aggressively with a dry cloth - it’ll be clean as a whistle!! Thanks so much for watching!!
Randy, I look forward to your installments. I have to say that I was surprised you didn't address the common "soggy bottom" with Wellingtons. Forgive if I misspeak, but I hear....( a breeze, Shannon River breeze, calling me across the seas... I digress ) ....THAT if you use an extra sheet of well-egg-washed pastry under your roll and preheat your pan (as you would a pizza stone), it prevents soggy bottom. But really, who the fuck cares about a soggy bottom. Just saying. We did Wellington with Spinach and blue cheese once, that was crazy good.
In the words of the famous julia child....never apologize..no excuses
Don't Panic = Hitch Hikers Guide to the Galaxy
I've made BW about 6 times in my life and you just scienced the shit out of me with that wet surface saran trick
You are the cure.
We went to Gordon Ramsey’s restaurant last night and had the Beef Wellington!
Authentic Original Beef Wellington:
First: there is no mustard, crepes or ham in authentic Beef Wellington!
Ingredients:
1 center-cut beef tenderloin, timmed of silverskin and fat, about 2 pounds
Kosher salt and freshly ground black pepper
2 tablespoon or vegetable or canola oil, divided
1 pound mushrooms (button, cremini, shiitake, portabello, or a mix) cleaned, trimmed, and roughly chopped
4 tablespoons unsalted butter
2 medium shallots or onions, finely sliced (about 1/2 cup)
2 teaspoons finely minced fresh thyme leaves
1/2 cup cognac or other brandy
1/2 cup heavy cream
4 ounces fresh foie gras or chicken liver pate
14 ounces puff pastry
1 egg, beaten
Directions
1. Using butcher's twine, tie tenderloin at 1-inch intervals. Trim ends of twine. Season liberally with salt and pepper.
2. Heat 2 tablespoons oil in a cast iron or stainless steel skillet over high heat until smoking. Add tenderloin and cook without moving until well-browned on first side, about 2 minutes. Rotate tenderloin and continue cooking until browned on all sides, about 10 minutes total. Transfer to a large plate.
3. When tenderloin is cool enough to handle, cut off and discard twine, then place in refrigerator, uncovered.
4. Place half the mushrooms in the bowl of a food processor and pules until very finely chopped, scraping down sides and redistributing mushrooms with spatula as necessary, about 10 short pulses. Transfer to a bowl. Repeat with remaining mushrooms.
5. Heat butter in a 12-inch skillet over medium-high heat until melted. Add mushrooms and cook, stirring occasionally, until mushrooms have exuded all their liquid and start to sizzle, about 8 minutes. Continue cooking until mushrooms begin to brown and leave browned bits stuck to bottom of pan, about 4 minutes longer. Add shallots or onions and cook, stirring frequently, until softened, about 2 minutes.
6. Add brandy. Scrape bottom of skillet with a silicone spatula or wooden spoon to release browned bits. Continue to cook until brandy is nearly dry, about 4 minutes. Add heavy cream and continue to cook, stirring frequently until mixture is thick and collects in one large mass when you shake the skillet. Season to taste with salt and pepper. Transfer to a bowl and place in the refrigerator.
7. Season foie gras liberally with salt and pepper. Heat remaining half teaspoon oil in a small cast iron or stainless steel skillet over high heat until smoking. Add foie gras and cook without moving until well browned on first side, about 30 seconds. Carefully flip with a small offset spatula and brown second side, about 30 seconds longer. Transfer foie gras to a paper towel-lined plate. Pour rendered fat into mushroom mixture, stir to combine, and return to refrigerator. Use a sharp knife to split each piece of cooked foie gras in half horizontally. Transfer to a plate and place in refrigerator. Allow all ingredients to chill for at least 30 minutes.
8. Lay a double layer of plastic wrap about 2 feet long and 1 food wide on your cutting board. Spread mushroom mixture evenly over plastic wrap about 12 inches square.
9. Place tenderloin along the very bottom edge of the mushroom layer. Spread sliced foie gras evenly over top of tenderloin. Carefully roll tenderloin in mushroom, using the plastic wrap to help tighten it as you roll. Once beef is completely rolled up, re-wrap with more plastic wrap, twisting the ends to make sure roll is very tight. Return to refrigerator.
10. Dust board or countertop lightly with flour. Spread puff pastry on board and, using a rolling pin, roll it into a rectangle at least 4-inches wider than the beef roll on its shorter side.
11. Unwrap beef roll and place along very bottom edge of puff pastry with the foie gras side facing up. Brush 6 inches of puff pastry just above beef roll with beaten egg. Carefully roll the beef in the puff pastry until it is completely wrapped. You should end up with the foie gras-side facing up again, with the puff pastry seam meeting on the bottom. Trim pastry with a sharp knife.
12. Fold sides of puff pastry protruding from either end of the beef roll towards the center, then fold the top flaps down. Trim off the bottom flaps carefully.
13. Roll entire beef roll over so that the bottom is facing up, the fold up the end flaps to seal completely. Roll beef back right-side up. Transfer to a plate and chill for at least 30 minutes.
14. Adjust oven rack to center position and preheat oven to 425°F (218°C). Transfer Wellington to a foil-lined baking sheet and brush all over with beaten egg. Use a sharp paring knife to score a decorative pattern in the pastry. Sprinkle liberally with coarse sea salt. Bake until pastry is golden brown and center of roast registers 110°F (43°C)for rare or 120°F (49°C) for medium-rare on an instant-read thermometer, 35 to 45 minutes. Remove from oven and allow to rest for ten minutes.
15. Use a thin metal spatula to loosen Wellington from foil, then carefully transfer to a carving board. Slice off the ends with a sharp knife. Carve Wellington, and serve.
Lol no soggy bottom
stay on topic......I don't want bike racing history.....I don't want movie recomendations....I want cooking instructions only, short, quick and too the point.
Please stop scratching...