How to Make The Ultimate Beef Wellington | America's Test Kitchen Full Episode (S23 E5)
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- Опубликовано: 27 сен 2024
- Hosts Julia Collin Davison and Bridget Lancaster make a show-stopping Beef Wellington. Tasting expert Jack Bishop challenges Bridget to a tasting of domestic caviar.
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I’m a new subscriber. This isn’t a repeat for me.
I made the version for four people, and it was AMAZING! I couldn't find just the Chateaubriand cut of beef, so I got a full beef tenderloin and cut up the rest for filet mignons. The dish is a project, but it's more than worth it.
nice video but I am NEVER going to make this 😅
😂😂😂.
OMG, this is so terrifying to me I’ll order it when I go out for a meal but the expense of the tenderloin alone is a nope, nope, nope! Not ever gonna risk messing up this recipe!
Was that 22 tablespoons of butter? What if I only have 21?
I also only have 21. It's over for us.
I used 23 and totally ruined it....
16 tablespoons make one cup. So 22 tablespoons would be two and three-quarter sticks of butter or 300 grams.
Awesome! I love this recipe! I have a question, what's the best way to do a salmon wellington?
💕 love to watch
I take it the 450 deg for 45 minutes is using a normal baking mode? What do you recommend regarding convection cooking? I have both convection bake and convection roast modes.
What if you want it a little more done?
Maybe tent it with foil after taking it out of the oven?
When you cook it a little bit longer
@@SupperconductorNOPE. The contained heat will make the pastry soften.
you get politely but firmly asked to leave
Use Chris Young's method.
I'm sitting here just dying to make that wellington ASAP. I'm not sure the peppercorn sauce will have enough flavor, but I'm gonna make that too.
Oh! This looks awesome. It’s making my tongue water.❤❤❤❤❤
❤❤wow complimenti 😋 ❤❤
Hot and fast is almost always best for lean cuts. The enemy of lean cuts is drying out, which happens with extended oven times.
85 to 130 from carryover cooking? Hmm. I guess that pastry is a blanket but damn that’s 50 degrees of “cooking”. That’s cool. I mean it’s hot but it’s cool.
QUESTION: Can you sub smoked salmon or lox for the prosciutto?
Sadly, my wife and children no longer want to eat beef.😔 They only want chicken or fish. So, I'm gonna need to throw a dinner party and serve this.
Make them do their own cooking. Then you'll see how dedicated to their food choices they REALLY are.
Salmon wellington
@@ljd1031 Excellent idea!
@@thaisstone5192 In their defense chicken and fish are healthier alternatives to red meat. Occasionally I just want a steak. Ya know?
@@justmeandthethreelots of reasons to cut down or cut out beef. No reason you can't have a steak alongside whatever you're making for everyone else. I have a pack of frozen steaks I cut and bagged that I can sous vide whenever without much extra effort (or cleanup).
This looks so good. Always wanted to eat Beef Wellington, hopefully will someday. If one wanted to make this without the prosciutto due to dietary preferences, could it be substituted with something or just left out (leaving the duxelles to contact the pastry)?
You can just leave it out. It’s not a requirement for this.
@@casualnerdeverything2816 Thanks! I'd definitely eat one made the traditional way with prosciutto, but if I cooked one, I'd most likely be serving it to friends and family who don't eat pork.
Crepes.
Use Crepes and spread the duxelles on the crepes, and wrap that around the beef.
Some recipes will use crepes and prosciutto, but if you are omitting the prosciutto
The crepes will work brilliantly, just make sure everything is seasoned well and you'll have an amazing Wellington.
@@neutronstarpilot4393 That's an amazing idea, plus crepes are awesome. Thank you. Neutron stars are also one of the coolest things in the universe lol.
@mayonnaiseeee You are most welcome. And,
I whole heartedly agree, about the crepes and the Neutron stars.
O
Counting how many times they can post this.
It is not a proud moment worthy of reposting, indeed.
Looks like twice...who cares?
I've been making Wellingtons for a number of years now, using various different methods, I'll definitely be giving this a try.
My favorite version!!
Interesting no initial sear on the tenderloin before making into a "package".
As someone from Australia, you lost me at 22 tablespoons of butter, who tf is going to measure that, give me the weight
22 tablespoons of butter are pretty much exactly 300 grams.
Oh my
“I’m changing my will and leaving everything to this roast” 😂
so i made the exact wellington and the same weight. i did everything you did except for the extra strips of pastry on top and after 25 minutes the pastry was burning and my 100.00 dollar roast came out like a medium well potroast. i will never make this again nor follow ever cooking my meat at that temp. i dont understand how mine burnt and yours did not..
I would love to try this, but I really, really dislike mushrooms. Any suggestions for a substitution?
"Let's put all the salt in this tiny location"
Wasn't she supposed to sear the meat?
This is definitely amateur hour on this.
That's what I thought too...meat should have been seared.
@@trackzero0 well I am an amateur thats why I asked
@@trackzero0 Tradionally it is, but the chef that created this recipe make like like a dozen test versions of this and found the sear didn't actually really add anything after the mushrooms and mustard was added for flavor. Specifically did taste tests with coworkers when developing it. Story's paywalled but they do spend quite a bit of time and money developing this stuff.
💎💎💎💎💎
gorgeous...a little too rare for me...but just beautiful.
Hey Julia, is it a roast or a tenderloin? You’re confusing everybody please let us all know. A roast or tenderloin ? ? ?
Its a tenderloin roast. A Roast is any large portion of relatively lean meat that hasn't been cut into steaks and is typically prepared by roasting.
0:48
Did she say 45 minutes!? Cooking the mushrooms and shallots for 45 minutes!?? Lol
I'll have by chef make this
Old
Please abide by Escoffier, and nod to the fois gras that’s missing.
And the bernaise.
There is so much missing here, girls.
Escoffier is dead he won't be offended.
@@TheRealWilliamWhite ignoramace troll.
Go eat your Crunchwrap supreme before it gets cold.
It is incorrect.
Watch Chris Young and then decide on best method.
Spoiler: it’s not this one.
Don't trust Julia she always got introuble in culinary school
I dont like raw meat 🥺🫤
@@sandrah7512 thanks!
First
I am not eating fungus
They will eat you someday 🍄
stop posting repeats
Have you tried not watching?
First time for me
Some people haven't seen them, not every first-timer will be drawn by the same video and they know that most folks aren't as likely to go the actual channel, just wait for what's in their feed...
The caviar video was from a couple of days ago.
Shut up
In my more than 20 years of watching ATK, this is the first episode in my memory where Julia does cook for almost the entire episode. There was a couple of episodes of which Bridget did something similar (for example, remember the Baked Alaska recipe?).
However, this is one of the episodes of which Bridget was doubting Julia’s cooking method, which kind of made me want to write a symphysis based on this video.
No goose liver, brings so much to it
❤❤❤❤❤❤❤❤
Yumityyum yum
My hack for Beef Wellington: sous vide the beef, then use store-bought pastry dough to assemble, wrap, and finish the dish. This ensures the beef cooks perfectly and the pastry puffs perfectly as well.
Any cowboy worth his salt, doesn’t use the term ‘hack’. Even if he’s got frog exposure.
@@trackzero0 What is "frog exposure"?
@@bicker31 frog =french
@@trackzero0 True, but hack is a part of internet/nerd culture, not French culture - I'm still not connecting the dots
@@bicker31 Read, and do some homework. Le repatoire should be a good start for your inquiring mind.
Very rich!
WONDERFUL!!!!!
I would brown the beef 1st, and chill it before wrapping it but I enjoyed the video.
In Australia, people stopped eating the Beef Wellington too Many people died🍄🍄🍄🍄🍄
eh. Beef wellington is kinda less than the sum of its parts imho
Yuck!
About the sauce, I'd leave out the booze. Otherwise, I'd make it in a heartbeat.
@gordonramsey how'd they do