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.
You did it right. It's best just to buy the entire tenderloin and then start cutting off 2 inch filet minions from each end until you reach your desired size center cut. Much more economical than paying the premium price for the butcher to cut the center section for you.
I made this recipe, on Christmas Eve 2024, exactly by the book and it came out PERFECT!!!! I can now say I have made the perfect Wellington!! The step by step video made things so easy! The recommendation of the 45 heat and 45 rest took out the guess work. The whole family agrees that this dinner was so much better than a very high-end steak house restaurant in our area. That was an incredible compliment! Thank you!!
I tried this for Christmas, except I went with crepes since I don't like prosciutto. I did a sloppy job, but it still baked to about 85F in 45 minutes and rose to about 130 after a 45 min rest (with a foil tent). Excellent!
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.
THIS is the recipe I've been waiting for all these years I've been wanting to make BW! Every other one I've found uses puff pastry and I didn't want that. I followed this recipe and it turned out beautifully! THANK YOU SO MUCH!!!
Apart from the US centric measurements, and multiple ins and outs of the fridge, this is a flawless recipe. Made it for Christmas in Dec 2024 (i.e. yesterday). It was a bit uncomfortable watching the temperature after it was taken out of the oven! But, sure enough, the temperature continued to rise and then start to plateau around 53C (the temperature range the rest of the world uses) and peak at 54C for medium rare! Delicious in every way as was the green peppercorn gravy. So delicious that our 13yo asked for it for lunch today and our 11yo claimed it was the 3rd best tasting dish she had ever had, the other 2 being fancy London, UK restaurants. Utter win. Totally worth making space in the fridge for! Top notch nosh, once you get over the price of the beef joint. Still, it was cheaper than anything in a restaurant. 😊
A few commenters below have remarked on burnt pastry, overcooking, etc. I almost never see recipes note oven rack position, but it's critical for high temp cooking. The default position for high heat cooking should be mid rack, or even low rack (since you can bring it up if the product isn't browning as expected). You can't un-burn your product, so err on the side of lowering your racks.
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!
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.
same here. at bake at correct temperature, everything is still done faster, and there's no way to turn off the fan since there is no bottom element in the oven.
Thanks for this! I watched this and picked up ideas here and there for the version I ended up making. I compromised on the baking temp (little cooler) and temp at which I pulled the wellington out of my oven (a little hotter). Anyhoo, mine turned out great! Though I did forget the mustard :(....
Interesting no initial sear on the tenderloin before making into a "package". Kinda cool they made their own dough rather than buying packaged puff pastry. Martha Stewart has a killer baking book that has all kinds of pastry recipes. I used to roll out dough for croissants, great stuff.
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)?
@@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.
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.
julia child has a recipe for that. the anti-chef attempted it (her video has not yet been put on the "julia child on pbs" channel) -- ruclips.net/video/yCyF1IF1qKo/видео.html
Nope - Julia and Bridgette are highly trained chefs with decades of experience between them, so they would know. If searing first would make it even better they would have done so. The pastry IS the outer "crust", and searing first would only create a gray band around the perimeter with this cooking method.
I made this - the meat was perfect, but it never got to 130 degrees F. It never got past 127 degrees. It was more rare than I am used to, but it was not raw and the texture was very buttery - perfect. TWO things I would advise. FIRST: it takes a LONG time to reduce the duxelles. A LOT LONGER than this recipe calls for. I used a larger pan, higher heat and the time was still DOUBLE what this recipe said it would take. If you follow the recipe and reduce the mushroom mixture on medium low heat, expect two hours at least. I brought mine up to medium high heat after the first 45 minutes and it still took an hour and a half! Other recipes also call for much more time to reduce the duxelles. SECOND: there is no need to make your own crust. Store-bought puff pastry sheets work perfectly and offer a better crust than what this recipe produces.
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.
A stick of butter has 8 measurements on the wrapping, those are tablespoons. You need 3 sticks -2 of the tablespoons. Use those markings to slice 8 tablespoons and cut each slice cross both ways and you get your little cubes🎉
I’m giving some thought to doing this at Christmas. So if I use the technique for the Wellington, it had damn well better be cooked. Cause I ain’t got the money to to buy a roast and a tester.
I know that once I order that green peppercorn and once it’s delivered, I’m gonna delay making this ☹️ comment back in a year to see if I actually made it.
What they missed: Make sure to pan sear the meat and put the Dijon mustard on the meat while it’s still warm and then wrap it up in plastic. Missing the crepe is a huge miss. Make sure to wrap the meat, duxcells, & prosciutto in a crepe so it doesn’t make the puff pastry soggy.
Did u even watch this? her technique doesn't use puff pastry. That is the WHOLE point. I have had B Well many times. Never had a random crepe diaper in one. Maybe rewatch and try before you add your input, maybe?
But, their puff pastry WASN'T soggy. I'm guessing you use store-bought pastry, whereas they made their own with bread flower. Gotta pay attention to the details...
Beef wellington began with pate de food gras. The parma ham my be used as well but it is optional. Pate de food is objectionable to most people because of the terrible way the geese are treated to make the food gra.
@@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).
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..
@@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.
@@ThreeDee912I've never made a recipe from here to the letter that wasn't fabulous. I've certainly no doubts about their capabilities at all! Like you said, this was probably the 50th Wellington they made. Love the Test Kitchen!
The pronunciation of “prosciutto” is absolutely awful…..simply listen to the correct pronunciation on goggle…..this is almost embarrassing…..just say raw ham……but good recipe……
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...
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
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.
You did it right. It's best just to buy the entire tenderloin and then start cutting off 2 inch filet minions from each end until you reach your desired size center cut. Much more economical than paying the premium price for the butcher to cut the center section for you.
I made this recipe, on Christmas Eve 2024, exactly by the book and it came out PERFECT!!!! I can now say I have made the perfect Wellington!! The step by step video made things so easy! The recommendation of the 45 heat and 45 rest took out the guess work. The whole family agrees that this dinner was so much better than a very high-end steak house restaurant in our area. That was an incredible compliment! Thank you!!
I’m a new subscriber. This isn’t a repeat for me.
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!!
I tried this for Christmas, except I went with crepes since I don't like prosciutto. I did a sloppy job, but it still baked to about 85F in 45 minutes and rose to about 130 after a 45 min rest (with a foil tent). Excellent!
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.
THIS is the recipe I've been waiting for all these years I've been wanting to make BW! Every other one I've found uses puff pastry and I didn't want that. I followed this recipe and it turned out beautifully! THANK YOU SO MUCH!!!
Apart from the US centric measurements, and multiple ins and outs of the fridge, this is a flawless recipe.
Made it for Christmas in Dec 2024 (i.e. yesterday). It was a bit uncomfortable watching the temperature after it was taken out of the oven! But, sure enough, the temperature continued to rise and then start to plateau around 53C (the temperature range the rest of the world uses) and peak at 54C for medium rare! Delicious in every way as was the green peppercorn gravy.
So delicious that our 13yo asked for it for lunch today and our 11yo claimed it was the 3rd best tasting dish she had ever had, the other 2 being fancy London, UK restaurants. Utter win. Totally worth making space in the fridge for!
Top notch nosh, once you get over the price of the beef joint. Still, it was cheaper than anything in a restaurant. 😊
The Metric system never put a man on the moon 😆. Imperial measurements did
@@MattSmith-pf5di cooking should not be rocket science. 😉
@ 😆 I was trying to make a funny, I missed
@@MattSmith-pf5di but you can take solace in the fact that you set up my joke perfectly. #teamwork
@@Julesybabes70 😆
Oh! This looks awesome. It’s making my tongue water.❤❤❤❤❤
A few commenters below have remarked on burnt pastry, overcooking, etc. I almost never see recipes note oven rack position, but it's critical for high temp cooking. The default position for high heat cooking should be mid rack, or even low rack (since you can bring it up if the product isn't browning as expected). You can't un-burn your product, so err on the side of lowering your racks.
💕 love to watch
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!
❤❤wow complimenti 😋 ❤❤
Just picked up the ingredients (store bought puff pastry) and I can’t wait to try it
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.
same here. at
bake at correct temperature, everything is still done faster, and there's no way to turn off the fan since there is no bottom element in the oven.
Oh WOW! THAT TIGHT ROLL❤❤❤
Thanks for this!
I watched this and picked up ideas here and there for the version I ended up making. I compromised on the baking temp (little cooler) and temp at which I pulled the wellington out of my oven (a little hotter).
Anyhoo, mine turned out great! Though I did forget the mustard :(....
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.
Not as much puff to your pastry
WONDERFUL!!!!!
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.
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.
Interesting no initial sear on the tenderloin before making into a "package". Kinda cool they made their own dough rather than buying packaged puff pastry. Martha Stewart has a killer baking book that has all kinds of pastry recipes. I used to roll out dough for croissants, great stuff.
I had the same question...no sear?
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
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.
Awesome! I love this recipe! I have a question, what's the best way to do a salmon wellington?
julia child has a recipe for that. the anti-chef attempted it (her video has not yet been put on the "julia child on pbs" channel) --
ruclips.net/video/yCyF1IF1qKo/видео.html
Need to sear the beef before wrapping it the first time.
Nope - Julia and Bridgette are highly trained chefs with decades of experience between them, so they would know. If searing first would make it even better they would have done so. The pastry IS the outer "crust", and searing first would only create a gray band around the perimeter with this cooking method.
Hot and fast is almost always best for lean cuts. The enemy of lean cuts is drying out, which happens with extended oven times.
Luckily it is covered in butter, pork fat and pastry 😅
I made this - the meat was perfect, but it never got to 130 degrees F. It never got past 127 degrees. It was more rare than I am used to, but it was not raw and the texture was very buttery - perfect.
TWO things I would advise. FIRST: it takes a LONG time to reduce the duxelles. A LOT LONGER than this recipe calls for. I used a larger pan, higher heat and the time was still DOUBLE what this recipe said it would take. If you follow the recipe and reduce the mushroom mixture on medium low heat, expect two hours at least. I brought mine up to medium high heat after the first 45 minutes and it still took an hour and a half!
Other recipes also call for much more time to reduce the duxelles.
SECOND: there is no need to make your own crust. Store-bought puff pastry sheets work perfectly and offer a better crust than what this recipe produces.
They did let it rest outside. The factor here is whats your room temperature when you were resting the BW.?
@@philcaz9039 I know they let it rest, as did I. The room temp was about 70 degrees.
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.
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.
Heart Attack waiting for a happening.
A stick of butter has 8 measurements on the wrapping, those are tablespoons. You need 3 sticks -2 of the tablespoons. Use those markings to slice 8 tablespoons and cut each slice cross both ways and you get your little cubes🎉
@@mikehammond7277 Yes but worth it! (And really, for each serving it is only 2-tablespoons!)😊
Just get pre-made frozen puff pastry, it works just fine if you get a quality brand.
I’m giving some thought to doing this at Christmas. So if I use the technique for the Wellington, it had damn well better be cooked. Cause I ain’t got the money to to buy a roast and a tester.
💎💎💎💎💎
I love mushrooms, but a couple of family members do not. What would be a good alternative?
Get new family members 😂😂😂
It would be so buttery they won’t even know it has mushroom in it
Counting how many times they can post this.
It is not a proud moment worthy of reposting, indeed.
Looks like twice...who cares?
❤❤❤❤❤❤❤❤
24 tablespoons is 3/4 pound of butter. Us pound to grams is available online.
She looked at her like she wanted to fight when she said, "hot and fast".
@1:05 my tinder date explaining to me the perfect size
“I’m changing my will and leaving everything to this roast” 😂
WHy did you not sear the beef as in most recipes?
QUESTION: Can you sub smoked salmon or lox for the prosciutto?
no sear is wild
Yumityyum yum
I know that once I order that green peppercorn and once it’s delivered, I’m gonna delay making this ☹️ comment back in a year to see if I actually made it.
What they missed:
Make sure to pan sear the meat and put the Dijon mustard on the meat while it’s still warm and then wrap it up in plastic.
Missing the crepe is a huge miss.
Make sure to wrap the meat, duxcells, & prosciutto in a crepe so it doesn’t make the puff pastry soggy.
Did u even watch this? her technique doesn't use puff pastry. That is the WHOLE point. I have had B Well many times. Never had a random crepe diaper in one. Maybe rewatch and try before you add your input, maybe?
@ watched it thrice. Bad technique. Thanks for your input.
But, their puff pastry WASN'T soggy. I'm guessing you use store-bought pastry, whereas they made their own with bread flower. Gotta pay attention to the details...
I would love to try this, but I really, really dislike mushrooms. Any suggestions for a substitution?
I would brown the beef 1st, and chill it before wrapping it but I enjoyed the video.
Beef wellington began with pate de food gras. The parma ham my be used as well but it is optional. Pate de food is objectionable to most people because of the terrible way the geese are treated to make the food gra.
Fois not food
Oh my
Decent video and recipe overall, but it’s a shame a professional chef mispronounces “prosciutto”, and she said twelve slices, but actually used 14.
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).
she didn’t sear the beef to keep the juices in before she put the mustard
Very rich!
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..
Did you refrigerate after rolling up in the dough?
WHERES THE LAMB SAUCE?!
She did not sear the beef before pasting on the mustard and she wrapped it on the crepe/dough without applying the duxelle- what gives?
She did apply the duxelles
No goose liver, brings so much to it
22 table spoons.....wth ??? Why not 100,000 molecules of salt. American tv no doubt.
👋
"Let's put all the salt in this tiny location"
Not searing the meat first.....
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
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.
@@ThreeDee912I've never made a recipe from here to the letter that wasn't fabulous. I've certainly no doubts about their capabilities at all! Like you said, this was probably the 50th Wellington they made. Love the Test Kitchen!
gorgeous...a little too rare for me...but just beautiful.
Old
Did she say 45 minutes!? Cooking the mushrooms and shallots for 45 minutes!?? Lol
I'll have by chef make this
We still need Chris Kimball back at America’s Test Kitchen.
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.
In Australia, people stopped eating the Beef Wellington too Many people died🍄🍄🍄🍄🍄
Caviar to me is fish bait so I won’t eat it.🤢
The pronunciation of “prosciutto” is absolutely awful…..simply listen to the correct pronunciation on goggle…..this is almost embarrassing…..just say raw ham……but good recipe……
Don't trust Julia she always got introuble in culinary school
Yuck!
About the sauce, I'd leave out the booze. Otherwise, I'd make it in a heartbeat.
eh. Beef wellington is kinda less than the sum of its parts imho
First
I dont like raw meat 🥺🫤
@@sandrah7512 thanks!
I am not eating fungus
They will eat you someday 🍄
@gordonramsey how'd they do
"ISS FOO'IN RAAWWH" 😅😅😅
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
she didn’t sear the beef to keep the juices in before she put the mustard