The 10 Dollar Beef Wellington | But Cheaper
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- Опубликовано: 7 сен 2024
- Beef wellington is a Holiday tradition for many, but maybe you don't want to shell out the typical 80 bucks to do it. Maybe you don't even need it to be beef? Or maybe you can have your cake and eat it too.
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Joshua: salt - no cost
6th century merchants: you what mate
i mean it can be free if u live close to the coast u can make ur salt, just don't use the airport if u don't live close to the cost they will put on jail if u try to go back with salt
He assumes you have salt, which I don’t thing factors real price.
@@jake5476 man if you dont even have salt what are you doing brooo
@@BrutalButtSlap I too, saw that htme episode.
@@randomnerd9088 yeah
"Beef Wellington"
*Hell's Kitchen flashbacks*
LMAO
Ikr, lmfao
DONKEY!
It’s fucking RR AA WW
Hey Kim Jong how's the NK like
Fun fact: I read "Beef" as "Buff" and now i can't take my mind off the possibility that if Gordon Ramsey was a wrestler, Buff Wellington would be his stage name
lmao.
lmao
Best. Comment.
Now I have an image of the Duke of Wellington as a bodybuilder
You, sir, have comedy gold on your hands.
Petition for him to make a “but good” series where he improves dishes that were trash to begin with
that'd be the but better series. all fast food is trash
@@Gankzillorated damn look at this cool guy 😎 too rich for fast food
@@luongphamvan1411 but you have to admit, subway is trash
@@threepeater_gaming7710 isn’t trash where I live 🤷♂️
@@luongphamvan1411 Thats nice, everywhere I’ve been it’s tasted horrible
I dont even cook , I still watch his videos ,I love watching him cook
Same, my bf does all the cooking but i love to watch
@@YeseniaThomas0316 I only know how to cook instant ramen perfectly and I consider myself to be a professional chef 😎
I watch cuz I'm hungry 24/7 lol and his humor
Same, but I'm constantly on a diet 😂
@@annahuszar2630 wouldn't learning to cook help with the dieting?
He's right about no cost, i dont even remember buying salt, its just there when I look for it
Nobody ever buys salt
It's always just there by default
How does it get there, no clue
I've never bought it, have you?
I've had a whole lot of people in my crappy life
Who've abandoned and ditched me and left me with strife
But I know that no matter how bad the assault
That somewhere nearby me there'll probably be salt
- Gus Johnson
The amount of ‘free’ salt exceeds my budget
It's probably bcus you're meant to have salt and pepper in your house.
If you can't afford salt, how did you get a phone to even post this?
go to mcdonalds and take a ton, its not illegal
@@Nico-od4yv ummm they could be using a library computer?
@@Nico-od4yv issa joke
"Papa no kiss you!" Come on now I can't be the only one that busted out laughing when hearing that!? Haha
Oh my lanata yes! I watched that part like 3 times before I moved on 😂
papa no kiss u
Every time 😂this dude-
Plz a time stap plz!
Nope u are not 🤣
Grocery clerk: how can I help you today?
Me: yes, can I get 2 tablespoons of vegetable oil please?
Half a thousand likes and no replies?
You honestly saved my new years eve dinner! I was supposed to spend it with 8 friends and we planned on doing a beef tenderloin roast, but because some of them tested positive, it went south. Now we're just two, so we needed something more affordable yet delicious ( made the pork welly for my mom 2 weeks ago and she loved it!). Thank you and happy new year, Joshua!
Watching someone cook a beef wellington at 11 PM and body be like: HONGRY
It's 9am and I'm heading to the store to buy ingredients. Why? Lol
Eyy, a fellow Filipino
Where I am its 7:30
@@Sam-ts7oy where I am its 10:45
Wel its 2 am and i dont regret my decisions
How to summon Gordon Ramsay:
You sacrifice the lamb sauce
Make anything raw.
Use milk in your risotto
Give half a cake
Did you see that Alvin Zhou from Tasty used your bun recipe when making his 20-lb hot dog?!
I came here only to tell him
Yeah I saw that
Oof
Big oof
he what
I love Chef Joshua because of the fact that he gets that not everyone has the means to go out and buy a beef tenderloin or perhaps the money for it or maybe the skill it is to have an expensive cut. He then breaks it down and finds a way to get the exact same results. Thank you Chef, keep it up. Love all your videos
Josh: wanna know what else is a fat log wrapped in buttery layers
Me: that d.....
Josh: b-roll
Me: b-roll yeah I meant b roll
Ayo?
You forgot the funny
The joke will arrive in about 2-3 business days
d-roll
anyone know the track he used for the b roll
I love cooking, food is my life. Growing up in two different cultures helps me realize that there are so many ways to make an excellent dish for you and your family to enjoy. Food is ment to be played with and experiment. My favorite smell is onion bellpeppers and butter in a hot cast iron.
WHY AREE WE OUT OF THE CABINET? i aint complaining tho
Riiigggghhht??
He's getting a little professional
We are free and forward thinking? No one holds us in the corner (or cupboard)🤭
We are finally FREEEEE
I actually like the cabinet feels more intimate. Go back to that please, this is just to wide open.
If anyone is wondering how the beef one is, it was pretty damn good. The meat was a bit tough (I, unknowingly, picked an eye of round that had a large tendon going through it) but there were some melt in you mouth pieces. Tasted just like a beef wellington just a bit more tough
I just enjoy every time he uploads. An amazing, funny guy.
Couldn’t have said it better myself
Count
I like his chocolate cake recipe
his meme energy can be intense at times, but its a small price to pay to learn to cook like him
Two words will always make me think of Gordon Ramsey : Wellington & Risotto
Lamb sauce is what does it for me.
Dont forget the scallops.
@@1014p scol-ops
for me sha-lots
COOK THE HALIBUT YIU DONKEY
I once dated a lady who had beef with me
it was a miss steak.
Eyyyyy
🤓
take my thumb up and get out
Mine was a miss-pork.
That didn’t work out.
@@gawd-zila 🤷♂️🤷♂️😂😂
I really hope nothing bad happens to Joshua literally the happiest soul on the internet always makes me smile even when my days arent the best id like to thank you for that and i really hope anyone else struggling with mental health makes it out of this fight alive and well
Imagine getting a guy who loves you just as much as Joshua loves flakeysalt that he named his tiktok username
@@iamabot5688 Go on say your piece
Use grammar please
I make pork wellingtons and instead of apple duxelle i used a normal duxelle but i paired it with a spiced cranberry sauce and let me tell you... it was absolutely amazing
I definitely think there's lots of variations you could make on the apple duxelle. I made one with Rhubarb instead of apple, it was amazing too!
“This is the whole cow, aNd ThIs Is ThE tEnDeRlOiN”
Sprite cranberry
burnt my house down making this, the fire perfectly cooked and toasted the beef wellington in a wood/brick oven manner, tasted great with a bit of ash seasoning, highly recommend the process.
"undercooked" pork is amazing. Thank you again USDA for teaching me how much better pork can taste when you cook it like beef, and for improved farming and animal handling techniques that make cooking pork like beef a safe practice.
AMEN!! Ever seen mettbroetchen from Germany? Messes with a lot of American preconceived notions on pork
Yep my pork is always medium and I never have gotten sick.
Generally I would say that Eye of round is to tough for most dishes. I usually only use the round in general in stews or slow cooked recipes.
Straying further from tradition, you could slice it at an angle while butterflying it until it is a "sheet" of eye of round. Coat it heavily with salt and let rest for 30 minutes, rinse off the salt and you will see that the muscle fibers have loosened significantly. Don't add back any salt to the beef itself.
Then you could roll it up with your filling on the inside like you are making pinwheel steaks. mustard, wrap in ham, mort or what have you and then your pastry. You're eye of round would end up about as tender as a decent cut of top sirloin. Be warned that if you let the salt sit on the meat to long it will end up far to salty even after rinsing it off.
how thick would you say the "sheet" should be?
I really enjoy watching you cook. Ive always wanted to try beef Wellington, however worried about messing up something so expensive. This will be a great starting point for attempting before moving to true Wellington. Thank you! Il be making the pork one next week
Best beef wellington I've ever made was last year for Christmas dinner. Rather than one large wellington, I made a few individuals each with teres major. Also called the poor man's tenderloin, the bistro filet, petite filet, etc. SO MANY NAMES. Its shape is like a mini tenderloin!
Keep an eye out at your local meat counter for this amazing cut! Typically about a third of the price of tenderloin, ranging anywhere from 6oz to a full pound apiece. Best steak ever.
New sub series: "Will it Wellington?"
This is genius. Pork tenderloin is one of those cuts that we ALWAYS need more recipes for. It's so accessible. I was prepared for you to suvide this and I was like that is not in the spirit of BUT CHEAPER. I was impressed that you skipped that and even chopped the mushrooms by hand, figuring most people don't have a food processor.
"temp check your ass" lmao
Someone get the ice rods, they're overheating.
Blue Mountain State ftw
Hey Joshua i know you probably won’t read this but I just wanted to say thank you for still uploading through all of 2020. My dad has had 2 trips to the hospital the first one he had a huge fight against covid-19 and almost died and the 2nd time he had his gallbladder removed and he is probably going to have to go back for a 3rd time for some unknown reason we don’t quite understand and I just wanted to thank you because your videos always brighten my mood through the whole year and I hope 2021 is better and I want to say thank you
Pork is a great way to practice. I've been doing it for years (well, maybe once every 3-4 months) and really screwed up the first couple of times, ending up with a soggy mess once I picked it up to slice. By now, my pork wellington turns out pretty good, just waiting for that special occasion that justifies the full beef tenderloin experience.
I made the beef Wellington with eye of round and it came out incredibly. First time ever making, or eating, beef Wellington. The roast came out sooo much more tender than I thought. Def very tasty.
Imagine getting a heart from the only person who loves flakeysalt this much
You appear to be 5 years old, so why are you so eager to get recognition from josh?
@@sowososmooth she loves her papa a lot!
@@kiranbhoopathy Guess that settles it.
You could do the whole pineapple trick with the beef to tenderise it. Cut up a pineapple, throw it in a blender including the rind. Marinade the cheap cut of beef in it for 6-8 hours. Wash it all off and then just do the recipe as normal. It works to make cheap cuts of beef really tender for steaks. Breaks down the fibres. Can see it working well for this.
I just love the different style of humor this guy has . I got so much inspiration from josh and i tried so many of his recipes and they all are super great . 👍
fun fact, before your video was released today I prepared FOUR pork tenderloin wellingtons with leek, truffle & chestnut duxelles and Serrano 'wrap' for my guests. And yes, PORK TENDERLOIN all the way. Expert tip: tastes EVEN BETTER COLD, probably because the juices get reabsorbed in the meat...
Not gonna lie the when josh cuts the mushroom that was satisfying
Finally someone who actually cooks the beef. So many videos on youtube where the beef is literally 100% raw and people are fake exclaiming how great it is. I'm like that is so undercooked the meat is blue....
I’m making this for my bf for Christmas dinner
I’m so excited I’m gonna be splurging and making the one from your OG video 😫🤣
You single?
@@____._____. lmaooooo, that made me laugh
Nah don't do this if your using an eye round, it's going to be to tough.
Me Too! I'm making the pork for Christmas day!
Pro Tip: Blend half a pineapple (including the skin) in a food processor and dump the purée out in a bowl. Put your eye of round filet in the purée for 40 minutes. Take it out and thoroughly rinse it 2-3 times with water. This is will make a chewy and inexpensive cut like the eye round closer to the juiciness and tenderness a tenderloin brings you. Happy Cooking and Merry Christmas ❤️
Dude I laughed for 2 minutes straight ONLY at the "Papa no kiss u" part LMFAO
Hi Joshua, thanks so much for all these videos. First, you have a way of making these seem so easy to make. Second, you have inspired this non-foodie to try many of your recipes. So far I have sharpened my knives, made your pancakes, made this pork wellington, and will be making the orange chicken soon. Keep it up because I'm really enjoying the videos, the recipes, and the confidence that you are giving me in the kitchen.
Chef John and Josh releasing a Beef Wellington video on the same week? This has to be a conspiracy.
they challenging gordon ramsay
This conspiracy needs more cayenne pepper.
I mean after all, Josh is the Jack Skellington, of his Beef Wellington, so he can do as he pleases
And a few weeks ago, they and Emmymadeinjapan all made Birria tacos.
I did it for the first time and it turned out good with many layers and puffy! Thanks a lot 💕
everyone seems to really love beef Wellington.
I prefer the Beef *Medium-Rarington, myself.* 🧐
I disliked it
@Joshua Weissman: what a great service you give people by making these videos!
We were evicted from the cabinet?! Why Joshua, why?!
LoL
I don't mind
Skirt steak, maybe flank, hit on a very hot skillet like passed smoking and sear for just as long as it needs to get a nice crust. Do the normal mustard, ham, mushroom on the meat and roll it up. Now, just use this as a normal piece and beef in a wellington (mustard, ham, mushrooms all wrapped in a puff pastry). The grain of the meat fibers should be length wise so when you cut a slice, you get a nice tender piece. I have not tried this but it sounds good.
"Don't @ me or I will temp check your ass" what a legendary line.
Oh Josh, eye round is just so chewey. You really want a more tender cut, even if it's not a true tenderloin. Some suggestions, if you have a bespoke butcher that can get them for you, or if you cut your own meat from wholesale subprimals:
Try a Teres Major. These are often cut off the chuck before wholesale packaging, and sent to commercial sale, but a bespoke butcher can get one for you. They are so much like a tenderloin, they are often called petite tender.
You might also try a top sirloin filet. This is found when a sirloin's main muscle is butchered into the "2/3-1/3" portions, and is the '1/3" side. It's often cut into "baseball steaks", but can be acquired as a whole roast.
Finally, a classic tri-tip could also be used, provided it's cut into the proper shape before wrapping.
All of these will be more satisfactory than an eye round, and not much more expensive.
5:55
*Checks If I am watching Adam Ragusea *
Pork version is Christmas dinner this year for sure. I've been looking for something a bit different and you delivered! Anyone have suggestions for sides? Thinking roasted brussel sprouts but maybe something else would be great too.
I never had Beef Wellington... When I see the 'avg. restaurant cost'... now i know why
The price to make one yourself even with tenderloin is about 1/3 of that and totally worth doing. this is one of those meals that is complex but not hard as it isn't time sensitive. Lots of steps but you do them all one at a time. Try it
I’ve had it a few times. I think it’s a bit overrated..
@@nicholashilton2514 I make it a few times a year and it is a favorite. The pastry just adds such a nice element to an otherwise normal steak dinner.
Great. It is 00.50 am in Germany as I am watching this. Now I have to decide whether I head for the fridge and start the project or going to sleep with a talking stomach.....
Thanks for sharing
now he speaking the language of the people.
-every middle-class millennial ever
going to be attempting my own variation of a pork wellington for easter dinner on monday, thank you very much for the tips
“Salt: No Cost”
Not all of us have Ben Jacobsen sponsorsships Josh
Alton Brown made a pork Wellington on a good eats episode about 15 years ago. He split the loin and stuffed it with dried apple. Pork can be cooked to medium rare
Gordon Ramsay: YOU DIDNT LET THE BEEF REST LONG ENOUGH ASDFGHJKL
Or "...ENOUGH YA DONUT"
If you want to make the pork more juicy, just wrap it in bacon. It will give it extra juice and make it softer as well.
The ten dollar-
No one:
Absolutely no one:
Me: -founding father without a father
Got a lot farther
By working a lot harder
Individual Beef Wellingtons is a tradition in our house at the holidays. My mom would make them but it took her 3 days to make them. Mainly she was splitting up the time so that she didn't have to do all the cooking in one day. Now I am carrying on the tradition in my family. This year, though I am going to have to make some substitutes since I have some newly discovered allergies, Wish me luck on that. Love your take on it and BTW we have always gone the cheaper route with rounds instead of tenderloins. I'll have to try the pork version sometime.
"you have to AHHHH a whole cow for it"
Made this for Christmas dinner at the in laws! Made 2 and they both came out PERFECTLY, never tried em before so I was proud ha.
Why are you slappin the meat I thought we have to pat it 😂
If the beef cowers in fear it becomes more tender
He was beating it
Wowow this video helped me a lot with my first beefwellington. I did make some changes to the ham and flavors on the meat. Thankyouuu👏
Joshua: PA PA NO KISS YOU!
Me: awww -_-
I made the beef version yesterday, using a bottom round cut, white mushrooms, and a yellow onion in place of Josh’s equivalents due to a mediocre selection at my local grocery store. I used a three pound cut though - and it took nearly twice as long to get up to temperature relative to Josh’s. It took 1 hour plus, and for the second half of that I cranked the oven to 450 degrees. However, in the end it was incredibly tasty, despite a minor pastry explosion on one end.
Yummmmmayyy 🥲✨
yeah
I’m surprised she only got 11 likes lol
heyyy
Yes! We need more But Cheaper episodes! They're my favorite things to attempt at home
British people making beef wellington be like: ''I'm gonna buy the most expensive cut of meat I can find and the only spice I'm gonna use is pepper''
I used to make a duxelle the way you did, but also added minced shallot, red pepper, red wine, and blue cheese. Goes freaking amazing on top of a steak or burger and torched/broiled
Me: waiting for Gordon Ramsay to comment 👁👄👁
Here it is : IT'S CREMATED!!!!!!
You seem like the type of person to use that emoji combo
Me weating for people to stop talking about Gordon Ramsay on every beef Wellington recipe
@@alejoespina1449 what? 😂
@@carstrom9032 It is what he’s most famous for though 😶
I love these 2 alternative meats and cannot wait to cook both of them. For someone with my schedule, and not a lot of free time, you made it look quicker and very possible. Great video and love your sense of humor. Thanks!
Please do Beef Rendang!! It’s been voted #1 curry in the world I had it once in Indonesia it was the best meal of my life!
Oh yes, let him try. beef Rendang is quite easy to make but it takes a lot of time to cook it down to the perfect goodness - up to four hours... Therefore usually I cook it only on weekends. It is one of the most satisfying dishes of the world, hot, spicy, umami, meaty, soft texture, complex flavours. Got to buy some beef tomorrow, thanks to lock down and home office I can make some during a week day.
My favorite thing to make and favorite dish of all time.
Hey Joshua: love the idea of pork Wellington. Could you do the same filling as the beef? Hubby is allergic to apples.
Wonder if cabbage would work. It’s a pretty classic pairing for pork, I think.
Divorce the hubby and find someone who isn't allergic to apples.
@@nikil428 u joking right
I’ve done pork Wellington before. Very good but remember to remove the parchment you used (I used) to wrap it up with prosciutto. Not sure how it slipped by. It still tasted good. I have razor sharp knives so even slicing didn’t reveal the error but the proof was in the eating. Very happy I didn’t use plastic wrap. Parchment was crisp though.
“Papa no kiss you!” Time for Tom Brady to step up to the plate.
My son (5 y/o) and I watch 1 or 2 of your videos every day at bed time. He loves your stuff (and Babish too!).
He would love to see some "Christmas" videos... perhaps the perfect Christmas Cookies?
Keep up the great work!
I love your videos dude and I’ve made this exact recipe many times. But there is no way this is under $10. I usually spend like $40.
I spend like $80
I was /just/ thinking about beef wellington for the holidays!! this will be awesome!
"THIS IS SO FRICKIN GOO-d, oh no!" , (Joshua Weissman 8:00)
I'm getting better at this cooking thing. I saw the Beef version and thought "Is that an eye round?" Not even realizing what's SUPPOSED to go in a beef wellington.
BTW, Eye round is super cheap and I find it an intensely satisfying piece of meat.
Much like my husband.
How do you season raw meat “to taste”?
Good question
1/2 tsp per pound is the ratio I have read.
@@kjdude8765thanks!
This expression is about “to your personal taste,” not “to how it tastes when you lick it.”
I love it when you zoom in to his face and apply a daft distorted audio/visual effect, all the time, apropos of nothing. Really serves a purpose.
chef john just released a beef wellington video this week, too
I know right. It's like all the internet cooks and chefs have a group chat on what subjects to cover
Chef John: the father
Joshua: the son
Gordon Ramsay: the holy spirit
I passed by your older video looking for beef wellington recipes only to fall back to your channel with this one..
It's meant to be. I love the way you do everything. Subscribed
Beef a la Joshua Weissman.
Using pork tenderloin for Wellington is absolute genius. Such a tender cut but sooo much cheaper. Well done Joshua
Kay's Cooking desperately needs this video
lmao..4 hours later....its shoe leather...hiya
Great video Joshua. I will try these out! My Mom had a version with an eye round (or any cut of roast beef on sale) that was amazing. She skipped the duxelle and instead coated with liverwurst spread (Underwood Canned - cheap!) , Pillsbury pastry dough sheets for the wrap... I don't remember her chilling either but she may have before final cooking. Salt and pepper to taste but optional as I believe the spread is loaded with salt and excellent flavor. Great sliced presentation too.
European monarchs are a lot like beef Wellington.
They're in bread.
I actually did this when I was learning to make Beef Wellington because I figured I'd fuck it up the first couple of times and wanted to practice on something other than an $80 piece of meat. I was correct, it took me 3 tries to get it right, then I graduated to a beef tenderloin and nailed it.
I'd like to know where Josh gets the free salt for this these Wellingtons.
I made the pork Wellington for Christmas dinner, but with two changes - I used prosciutto, since that was actually cheaper than mortadella where I live, and the grocery store was out of puff pastry, so I used strudel dough. It turned out OK and looked really good but I don't know if I would make it again. The top of the strudel dough turned out amazingly crispy and crunchy, much more so than puff pastry would have been. However, the bottom sogged out by the time the Wellington was done resting, even though it was wrapped in prosciutto. I don't know if this is due to the recipe or the fact that I used strudel dough. We didn't finish the whole thing and all of the strudel dough was sogged out by lunchtime the next day; even the flaky salt on top started to break down. Sometimes I'll brush a pork tenderloin with mustard and stick it in the oven with some sliced mushrooms, a little bit of onion, a little bit of garlic, and a little bit of wine in the bottom of the baking dish and that is almost as good and has much less prep work.