There are NO word to express how happy I'm am to see this. This is my absolute favorite. My dad (RIP) was a caterer and I loved when he made this!!! Happy Holidays!!! 🎄❤️️
I'm so sorry that you lost your Dad, but how wonderful that he was able to share his love of food with you! That's the sort of joy that carries on forever and creates a lasting legacy that you can share with others you love. ❤ Merry Christmas to you and your family!
Just made this. The most delicious chef John recipe yet. And that’s saying something from a man with dozens of delicious recipes. Everything combines perfectly to a perfect dish. Don’t even bother with side dishes. You’ll barely have time for wine when eating this dish.
The best part is I can *hear* the conversation in my head and Chef John's response is hilarious because it's absolutely delivered like he's narrating a video.
When he said that, a little light went on in my head and I remembered somebody predicted this in the teaser last week. Came to the comments just to see if I could find whoever it was taking credit. Here you are. Congraturation.
Open letter to All. With the world turning upside down with this Coronavirus 19 and being restricted to home. I came to like 4 different cooking channels on You Tube "If you see it, Your one of them", all offering good home cooking if not 5 star restaurant grade food. I have commented on all the 4 channels. We all like to go eat out, but this has challenge us to go above and beyond to provide a great meal here at home. With this I say a very heart felt "Thank You!"
Chef John, you have been my inspiration for 9 years. Don't know if you check the youtube comments any more as I'm sure you are on other platforms. Just to let you know you're recipes have never failed. Many many heart felt Thanks.
Outstanding, Chef John! Thanks for making what was one of my father’s favorite dishes, which he and my Mom first experienced on the SS France back in the late 60s. One thing he did to kick the flavor way up was make a classic Bordelaise sauce, which, as I’m sure you know, is your basic wine reduction sauce made with dry (French) red wine, bone marrow (if you can find it), butter, shallots and sauce demi-glace. It might take a while to make, but I swear you could pour that stuff on a socket wrench and make it taste out of this world.
Chef John knocks it out of the park again! My parents made Beef Wellington for Christmas when I was just a kid (50-60 yrs ago). Never tasted anything so good, still remember it after all this time. The Mrs. has been resisting me doing it for the family for Xmas for years - going to show her Chef John's video - hope she goes for it. Will make Chef's fondant potatoes to go with it, and the roasted sprouts - tasty and pretty! This recipe is genius, doable, compared to the problems of an entire loin, and gives the best balance twixt puff pastry and beef - thanks, Chef John! Should have an Xmas to remember!
I just made these for Christmas dinner and they came out perfectly! Thank you chef John for making an intimidating recipe doable. Perfect for a smaller group, directions are so well done!🎄
My husband loves his filets..so today I bought everything to make this for him this weekend. Crossing my fingers I do this recipe justice. Chef John has the best videos and I will have this video playing as I make this recipe. Not that I haven't watched it at least 10 times. I'm not a steak lover but this has me wanting a filet. Might have to steal a bite - maybe two! All on me if it doesn't turn out- never had a bad experience with Chef Joh's recipes. But filet mignon scares me. I'm not a steak lover like my hubby. Thank you, Chef John!!
This is a recipe that has always intimated me. I’ve never even eaten beef Wellington but it is made with everything wonderful, it’s got to be amazing, and that’s why I need to try my hand at it! This recipe/individual portion seems much less intimidating than what I’ve seen Gordon make.
Thank you Chef John. That's what I love about your channel, you always make the "unknown" less daring. ❤️🌸 Thank you for encouraging us to try what seems complicated.
Since the very first Beef Wellington I ever made (which turned out amazing) was the Goron Ramsay version with the prosciutto I have never had it any other way. I love the flavor, it's not nearly as strong as a bacon-wrapped filet, the prosciutto is so thin and oozing with just enough flavor to blend really well with the Wellington.
You give me the courage to try new things out. I really thought it was more complicated. By the way, I deboned my first turkey ever because of you. Thank you for your kindness in sharing you skill with me. You are fantastic..... I also made mock Demi glace. Looove it
YOUR BEEF WELLINGTON RECIPE IS THE BEST IVE BEEN RESEARCHING FOR....I LVE THE XTRA PUFF pastry at the bottom....TO ABSORB THE MEAT JUICES....AWESOME...THANK YOU SO MUCH CHEF JOHN...
fantastic. I've been following you and ramsey for a while and last time i tried his recipe i was not very happy with the result. nothing against his technique just my expertise. Your method looks easier to handle for multiple people and i cant wait to try it
Hubby and I made it tonight. We are stuffed. Alot of little steps but OMG, so worth the wait and work. It was incredible. We only ate half. Will put the rest in the air fryer tomorrow to heat it up. The filet will be a little more well but so what, its Prime. Thank you,thank you!!!
Chef John, I made your recipe for individual Beef Wellingtons for Christmas dinner and they turned out FANTASTICALLY! I followed your instructions implicitly and they came out perfect. This was my 3rd attempt at making this classic entrée. The two other times were using a full beef tenderloin. The first time was disastrous, the second time improved, but not great. I feel working with the individual size "Wellingtons" worked much better for me. Just wanted to thank you for teaching me this process, step by step with the end result being quite impressive and over the top! It made for a memorable Christmas feast!
You can cook the mushrooms down with heavy cream if you don't want to use Pate. I've made it like that before and it's delicious. After mushroom / cream mixture is cooked and cooled it has the same consistency as pate.
I've watched Gordon Ramsay's video about beef Wellington a few times, and would salivate every time! Now, I can see a way to do it for myself without risking an entire cow! Thanks, Chef John! I will give it a try, soon!
After making a full size Wellington I’ve gotta say the hardest part was trying to slice it without the whole thing falling apart. It’s worth making individual servings like this just to avoid that nightmare altogether. Nothing worse than spending your day making a complicated meal and then watching it collapse into soggy pastry and meat chunks the instant you cut into it a second time.
Mouth watering, check. Now hungry, check! Beautiful job. A small tip I use is to microwave the chopped mushrooms for a minute on a paper towel. Will get rid of some of the water and brown much faster, if you’re in a hurry..
Woah, you read my mind. My mom's been super into Hell's Kitchen lately, and they make Beef Wellington every single dinner service. I was seeing 30 plates of it each episode, and it had my mouth watering.
That annoying arrogant obnoxious hack Gordon Ramsay makes beef Wellington all wrong! Authentic beef Wellington does NOT contain mustard, ham or crepes!
You are the best, man. I guess that is one of the dishes Gordon makes potential chefs make. You would have passed with flying colors! I love how this recipe is an individual portion...it is nearly impossible today for someone to afford an entire tenderloin. Stay safe and much love from Colorado!
I made this for Christmas dinner and it was spectacular! Follow chef John's instructions to the 'T' and your meal will come out amazing. This was the first time I've ever made beef wellington and I was absolutely, 100% delighted.
Made this for Christmas Eve dinner and it was fabulous thank you for all the tips!!! It’s was the first time I ever made it. Couldn’t have done it without you 😋
Clean and easy instructions and very smart to add that flattened piece of pastry under the Wellington I feel like 2 people could share this with how rich it is too
Look at Wellington pastry as Yorkshire Pudding with juices flowing and Chef John glowing, and you'll ease into a taste sensation that will leave you saying, "Gordon who?" Chef John is more important than Santa and just as pretty. Remember that should Chef John shimmy down your fireplace looking for hot rum and company. Merry Christmas everyone.
Try trader joe's puff pastry, it's not folder into 4... It's real butter puff pastry from France... I'm not getting money from them... I'm just a super fan of that puff
Thank you. I had to make a vegan dish Las thanksgiving for my nephews wife, and I made mushroom Wellington. Peperidge Farms is vegan puffed pastry, so I will def seek out a pastry with butter. Good to know!
Thank you! I'm making this for Christmas dinner and it's my first time making a beef wellington, so I was a little stressed. This makes way more sense and seems simple for a laymen like myself. BTW, love your videos and recipes, been following you for quite some time. Keep it up and keep us fed well! Cheers!
You can substitute a piece of top sirloin if tenderloin isn't in the budget. It's not quite as tender, but in my opinion has better flavor than tenderloin and is about 1/3 of the price.
@@stephenperry4197 The eye of a chuck roast is similar. More flavor, cheaper, but got a tad bit too much connective tissue to trim out, good for other recipes or to grind for hamburger meat though.
I bet you could find pate made from some other source in ND. Do you suppose venison or elk pate is a thing? Or, if it has to be from a fowl, maybe pheasant or duck?
You are. The BEST. Never would have thought of individual Wellington. Brilliant! Want to try this and wouldn't change a thing....well, more Brussels sprouts. Love roasted sprouts. That looks amazing, Chef John🤷♀️
Chef, you are a love. I enjoyed watching you eat, tearing into that fabulous dish that you accomplished. Thanks as usual for the way you make us all think we can do these kinds of things. Cheers!
I can't wait to try this recipe. I made beef Wellington for Christmas and I can attest to the fact that you don't need the prosciutto. No one could taste it.
We made this yesterday and it was amazing! To our surprise, even the bottom part of the pie crust was crispy and not soaked at all. Thank you chef John!
I'm just drooling and drooling here while he was destroying that gorgeous beef wellington-ish creation of his all the while listening to his enchanting baritone voice 🤤🤤👍😁
Chef John, we've learned so much from you, so I wanted to share our variation, which 90% like your version. For Christmas we like 'deconstructed Wellington' using pastry rounds as buns for the most decadent hamburger ever. We use small end, 3" filets, with a smear of duxelles on one side and pate on the other, served on pastry rounds with raspberry liqueur tinged horseradish mayonnaise, served with your fondant potatoes and either salad, asparagus or Brussels.
you should change your name to chef baddass! I've learned more from you in 15 minutes than every chef on tv or online in 20 years//you are awesome.. you are a gifted teacher , thank you chef john!!!!!
Excellent recipe. The truffle pate really ups the richness. A tip if the bottom of your pastry gets cooked too quickly, is to put the baking sheet higher in the oven, and put another baking sheet on another rack below. That will block some of the heat. Then flip the wellingtons every 5 - 10 min. Thanks, Chef!
That's why I love Chef John. He's not a purist. He is usually fairly accurate with traditional recipes, except when he substitutes something that makes the dish easier to prepare OR as in this case, probably makes it taste better.
I am so very happy to see this version. I have tried for the third (& final) time following Gordon Ramsey (where he use ground mustard). It had never turned out where it looked anything like his videos or his kitchen competition show. Now just at the right time of year 🥸you come & deliver a far easier, great tasting Beef Wellington 👅 . Yes, great tasting as I have already made your version. THANK YOU so very much. Saves me flying to Harrod’s in London. Merry Christmas 🎄
Totally agree about the prosciutto. It's totally unnecessary. I've been making beef wellington for the past few Xmases the classic way but this is so much better because not everyone in the household likes med-rare but now I can tailor it individually! Chef John's genius saves the day!
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
I get a warm fuzzy feeling inside every time Chef John says “and as always, enjoy”
I always say it with him 🤗🤗
So do i. I assumed it was the Whisky though.
True that
Me too. As I stare at my chicken nuggies.
My wife always says it with him when I’m watching and will get mad if I stop the video before he says it.
Finally, a Beef Wellington recipe that isn't so zoomed in that you can see the individual atoms that make up the food.
But I need to see what type of amino acid chains make up the beef. How else am I suppose to replicate this dish?
It's the cameraman starving and anticipating that delicious beef Wellington
Fr, they try to make it look like the size of a prime rib roast lol
And the cameraman isn’t on crack
😄 🤣 😂 😆 😄
Chef John has a voice of a proud dad who’s still going to encourage you to continue cooking even if you set the world on fire
So a dietary vegan chef?
I made a full one once. I messed up almost every step and it was still one of the best things my family ever tasted. Go for it!
What did you mess up? Could you explain all of your faults, please?
You made a beef "oh-well"ington
There are NO word to express how happy I'm am to see this. This is my absolute favorite. My dad (RIP) was a caterer and I loved when he made this!!! Happy Holidays!!! 🎄❤️️
I'm so sorry that you lost your Dad, but how wonderful that he was able to share his love of food with you! That's the sort of joy that carries on forever and creates a lasting legacy that you can share with others you love. ❤ Merry Christmas to you and your family!
Just made this. The most delicious chef John recipe yet. And that’s saying something from a man with dozens of delicious recipes. Everything combines perfectly to a perfect dish. Don’t even bother with side dishes. You’ll barely have time for wine when eating this dish.
I love the way chef John did this Beef Wellington. It looks delicious. But also, a lot easier to prepare.
You are, after all, the Jack Skellington of your Beef Wellington.
👏🏼😂
🎵 MAKING CHRISTMAS 🎵
Hey thats pretty good
What's this?!
Duke Ellington just makes me think of Big Mouth now.
Ramsay: ENGLISH MUSTARD. Think about it, youre not gonna put dijon on there are you?
Chef John: oh yes I am, and I’ll thank you while doing it
The best part is I can *hear* the conversation in my head and Chef John's response is hilarious because it's absolutely delivered like he's narrating a video.
That was my first thought when he said he's using Dijon. He's going to call chef John a donkey
As a Scottish person who makes this every Christmas, dijon is miles better. Sorry Gordon
Says Gordon, while using italian prosciutto
English mustard is far superior to the Dijon for this recipe.
I love the flavor when the pastry absorbs all the juices.
“You are the Duke Ellington of your beef Wellington.”
I KNEW IT! I KNEW THAT WAS COMING!!!
When he said that I thought "whoever said that on his announcement page about this recipe will be SO happy"... It's the small things 😊
you called it, sir!!
I also am here to congratulate you on your prediction
When he said that, a little light went on in my head and I remembered somebody predicted this in the teaser last week.
Came to the comments just to see if I could find whoever it was taking credit.
Here you are.
Congraturation.
And he made a "jazz it up" joke very shortly after. Chef John'll get ya
Open letter to All. With the world turning upside down with this Coronavirus 19 and being restricted to home. I came to like 4 different cooking channels on You Tube "If you see it, Your one of them", all offering good home cooking if not 5 star restaurant grade food. I have commented on all the 4 channels.
We all like to go eat out, but this has challenge us to go above and beyond to provide a great meal here at home. With this I say a very heart felt "Thank You!"
Piece of parchment from the package of puff pastry. Thank you for the alliteration today.
Pou're Pelcome
I love this channel, i don't cook that much but I enjoy watching because it helps with my anxiety.
The extra puff pastry on the bottom is actually genius. Thanks Chef John!
Wait I still don’t understand why it was the secret trick. What does it do?
@@h1t0k1r1 It lets you enjoy flake, crunchy pastry since the inner pastry around the beef is going to be saturated in juices and fat.
Beef Wellington, Duke Ellington and a glass of cabernet. Heaven!!!! Thank you Chef John.
See, this why I love you and your show; you've made my ambitions to do a beef Wellington, Reachable. Thank you. ♥️♥️♥️
Come back and let us know how it turns out.
Chef John, you have been my inspiration for 9 years. Don't know if you check the youtube comments any more as I'm sure you are on other platforms. Just to let you know you're recipes have never failed. Many many heart felt Thanks.
Outstanding, Chef John! Thanks for making what was one of my father’s favorite dishes, which he and my Mom first experienced on the SS France back in the late 60s. One thing he did to kick the flavor way up was make a classic Bordelaise sauce, which, as I’m sure you know, is your basic wine reduction sauce made with dry (French) red wine, bone marrow (if you can find it), butter, shallots and sauce demi-glace. It might take a while to make, but I swear you could pour that stuff on a socket wrench and make it taste out of this world.
Chef John knocks it out of the park again! My parents made Beef Wellington for Christmas when I was just a kid (50-60 yrs ago). Never tasted anything so good, still remember it after all this time. The Mrs. has been resisting me doing it for the family for Xmas for years - going to show her Chef John's video - hope she goes for it. Will make Chef's fondant potatoes to go with it, and the roasted sprouts - tasty and pretty! This recipe is genius, doable, compared to the problems of an entire loin, and gives the best balance twixt puff pastry and beef - thanks, Chef John! Should have an Xmas to remember!
I just made these for Christmas dinner and they came out perfectly! Thank you chef John for making an intimidating recipe doable. Perfect for a smaller group, directions are so well done!🎄
My husband loves his filets..so today I bought everything to make this for him this weekend. Crossing my fingers I do this recipe justice. Chef John has the best videos and I will have this video playing as I make this recipe. Not that I haven't watched it at least 10 times. I'm not a steak lover but this has me wanting a filet. Might have to steal a bite - maybe two! All on me if it doesn't turn out- never had a bad experience with Chef Joh's recipes. But filet mignon scares me. I'm not a steak lover like my hubby. Thank you, Chef John!!
I'm laughing my head off at Chef John's enthusiastic devouring of his delicious meal. Gotta love that man!
Thank you chef not only for the recipe, but also your voice and the way you explain it. Is marvelous!
I love your recipes and your voice is very pleasant to listen to. Looking forward to your recipes. 👩🍳
This is a recipe that has always intimated me. I’ve never even eaten beef Wellington but it is made with everything wonderful, it’s got to be amazing, and that’s why I need to try my hand at it!
This recipe/individual portion seems much less intimidating than what I’ve seen Gordon make.
I’m calling it beef rareington. Gorgeous! And always remember, you are are the Robert Goulet of your Wellington filet.
Thank you Chef John. That's what I love about your channel, you always make the "unknown" less daring. ❤️🌸 Thank you for encouraging us to try what seems complicated.
Since the very first Beef Wellington I ever made (which turned out amazing) was the Goron Ramsay version with the prosciutto I have never had it any other way. I love the flavor, it's not nearly as strong as a bacon-wrapped filet, the prosciutto is so thin and oozing with just enough flavor to blend really well with the Wellington.
There's an old school French chef on youtube that makes Beef Wellington this way, his name is Chef Jean-Pierre.
@@lavenderbee3611 Chef Jean-Pierre 🥰🥰
You give me the courage to try new things out. I really thought it was more complicated. By the way, I deboned my first turkey ever because of you. Thank you for your kindness in sharing you skill with me. You are fantastic..... I also made mock Demi glace. Looove it
Oh Chef John ! 🎉 You never disappointed your fans ✨✨😎
Thank you for making all of these recipes available over the years chef ♡
You are, after all, the Duke Ellington of your Beef Wellington.
"if you want to Jazz it up"
Ellington, Wellington, jazz it up! Chef John is beat poet of the kitchen.
no matter what mood im in, chef john always puts a smile on my face :)
YOUR BEEF WELLINGTON RECIPE IS THE BEST IVE BEEN RESEARCHING FOR....I LVE THE XTRA PUFF pastry at the bottom....TO ABSORB THE MEAT JUICES....AWESOME...THANK YOU SO MUCH CHEF JOHN...
fantastic. I've been following you and ramsey for a while and last time i tried his recipe i was not very happy with the result. nothing against his technique just my expertise. Your method looks easier to handle for multiple people and i cant wait to try it
Yep. I did a trial of Ramsey’s Wellington last week and while I surprised myself with how well it turned out, these look more manageable.
Hubby and I made it tonight. We are stuffed. Alot of little steps but OMG, so worth the wait and work. It was incredible. We only ate half. Will put the rest in the air fryer tomorrow to heat it up. The filet will be a little more well but so what, its Prime. Thank you,thank you!!!
Well then it is decided, this will be New Year's dinner. Another gem from Chef John and the crew!
Chef John, I made your recipe for individual Beef Wellingtons for Christmas dinner and they turned out FANTASTICALLY! I followed your instructions implicitly and they came out perfect. This was my 3rd attempt at making this classic entrée. The two other times were using a full beef tenderloin. The first time was disastrous, the second time improved, but not great. I feel working with the individual size "Wellingtons" worked much better for me. Just wanted to thank you for teaching me this process, step by step with the end result being quite impressive and over the top! It made for a memorable Christmas feast!
You can cook the mushrooms down with heavy cream if you don't want to use Pate. I've made it like that before and it's delicious. After mushroom / cream mixture is cooked and cooled it has the same consistency as pate.
You are the Napoleon of your Beef Wellington.
I think I will try to make this for Christmas.
I've watched Gordon Ramsay's video about beef Wellington a few times, and would salivate every time! Now, I can see a way to do it for myself without risking an entire cow! Thanks, Chef John! I will give it a try, soon!
OK, I just made this last night. Fantastic. Easy enough. Just follow the instructions. Very impressive. You are the bomb.
After making a full size Wellington I’ve gotta say the hardest part was trying to slice it without the whole thing falling apart. It’s worth making individual servings like this just to avoid that nightmare altogether. Nothing worse than spending your day making a complicated meal and then watching it collapse into soggy pastry and meat chunks the instant you cut into it a second time.
This is helpful. I thought that would happen.
Divine! You are the best teacher!!!!
You read my mind chef John! I was looking at Gordon Ramsay recipe for this but I rather do yours!
You are the Duke Ellington of your Beef Wellington! The best rhyme yet! Watching him eat this at the end was great!
Amazing 👌🏻 Greetings from Scotland. Have a nice day everyone😍
Mouth watering, check. Now hungry, check! Beautiful job. A small tip I use is to microwave the chopped mushrooms for a minute on a paper towel. Will get rid of some of the water and brown much faster, if you’re in a hurry..
Woah, you read my mind. My mom's been super into Hell's Kitchen lately, and they make Beef Wellington every single dinner service. I was seeing 30 plates of it each episode, and it had my mouth watering.
That annoying arrogant obnoxious hack Gordon Ramsay makes beef Wellington all wrong! Authentic beef Wellington does NOT contain mustard, ham or crepes!
You are the best, man. I guess that is one of the dishes Gordon makes potential chefs make. You would have passed with flying colors! I love how this recipe is an individual portion...it is nearly impossible today for someone to afford an entire tenderloin. Stay safe and much love from Colorado!
I've been waiting for this recipe since Tuesday.
Omg! Thank you! ALL your recipes and Instructions Rock! The real commentary is super refreshing and outstanding!
Cheers Nick and Angie
I plan to be "the Chef John of my Wellington."
I made this for Christmas dinner and it was spectacular! Follow chef John's instructions to the 'T' and your meal will come out amazing. This was the first time I've ever made beef wellington and I was absolutely, 100% delighted.
“A couple three tablespoons of white wine.”
Am I the only one who took that as a Sopranos reference?
Hahaha! A coupla tree...
You’d say, “A couple two tree tablespoons.”
ayy there he is
whateva happened there...
@Sturgeon borko's comment section is leaking.
Made this for Christmas Eve dinner and it was fabulous thank you for all the tips!!! It’s was the first time I ever made it. Couldn’t have done it without you 😋
"It may not do anything, but it makes me feel good." ... This is me planning out my work outs for the week (and then not doing them).
Clean and easy instructions and very smart to add that flattened piece of pastry under the Wellington I feel like 2 people could share this with how rich it is too
Look at Wellington pastry as Yorkshire Pudding with juices flowing and Chef John glowing, and you'll ease into a taste sensation that will leave you saying, "Gordon who?"
Chef John is more important than Santa and just as pretty. Remember that should Chef John shimmy down your fireplace looking for hot rum and company. Merry Christmas everyone.
Beef Wellington is my most favorite food in the whole wide world! Thank you, Chef John!
Try trader joe's puff pastry, it's not folder into 4... It's real butter puff pastry from France... I'm not getting money from them... I'm just a super fan of that puff
There is a brand called Dufours (or something like that) that is all butter. All better!
Thank you. I had to make a vegan dish Las thanksgiving for my nephews wife, and I made mushroom Wellington. Peperidge Farms is vegan puffed pastry, so I will def seek out a pastry with butter. Good to know!
I made this yesterday for my Christmas Eve birthday dinner and it turned out fantastic! It was delicious! ✨✅ 🎁
This is definitely going on my list of food to make when I am no longer poor.
Thank you! I'm making this for Christmas dinner and it's my first time making a beef wellington, so I was a little stressed. This makes way more sense and seems simple for a laymen like myself. BTW, love your videos and recipes, been following you for quite some time. Keep it up and keep us fed well! Cheers!
The hard part is affording a nice piece of tenderloin.
You can substitute a piece of top sirloin if tenderloin isn't in the budget. It's not quite as tender, but in my opinion has better flavor than tenderloin and is about 1/3 of the price.
@@stephenperry4197 The eye of a chuck roast is similar. More flavor, cheaper, but got a tad bit too much connective tissue to trim out, good for other recipes or to grind for hamburger meat though.
You can marinate it in blended pineapple, watch Gugas food, he has good recipes for making cheap(er) beef more tender
Christmas time is coming. Grocery stores usually put good sales on tenderloin.
You could also trim up a Ribeye or even a New York. Not as cheap as sirloin but still cheaper than tenderloin!!
Watching a Chef John video is pure therapy.
I cannot believe you have been doing this for long enough to make a video on CAULIFLOWER FRIES but you haven't done a video on Beef Wellington before.
I'd have to look at my saved recipes, but I think he did a beef wellington. It was a larger version. I could be wrong.
@@rainydaylady6596 you could also be right, don't sell yourself short
Chef John, me and my 22 year old son had fun making this recipe for our Christmas meal. It was easy and delicious, I highly recommend it!
I'm not sure how much choice we have in pate here in ND, but if I can find even one we'll give it a shot.
Never looked for pate in a human-food grocery, but it is very common in cat food. Do ya think it might be OK to substitute? Asking for a friend.
@@simonederobert1612 I wouldn't neeeeoooowww.
Liverwurst
I bet you could find pate made from some other source in ND. Do you suppose venison or elk pate is a thing? Or, if it has to be from a fowl, maybe pheasant or duck?
If your area has a grocery store with a specialty cheese counter (usually located in the center of the store) that's where you can find the pate.
You are. The BEST. Never would have thought of individual Wellington. Brilliant! Want to try this and wouldn't change a thing....well, more Brussels sprouts. Love roasted sprouts. That looks amazing, Chef John🤷♀️
Nice comment 😊... I must confess you've got a really gorgeous smile where are you from if you don't mind ?
Any recipe that starts with delicious mushrooms, i know it would be a masterpiece
Chef, you are a love. I enjoyed watching you eat, tearing into that fabulous dish that you accomplished.
Thanks as usual for the way you make us all think we can do these kinds of things.
Cheers!
Who's thumbs-downing this? People are weird bro..
My guess is blind vegans.
Gordon Ramsey
@@AzothPrime its rooooooooooaaaaaaaaaaawwwwww
I'll give a thumbs down, if you want
@@ebuff57 hysterical.
I can't wait to try this recipe. I made beef Wellington for Christmas and I can attest to the fact that you don't need the prosciutto. No one could taste it.
I haven't watched the video yet but I'm taking a stab in the dark.
*Gordon Ramsay has entered the chat*
lol
Hahahaha
LOL this is very epic big chungus 100
Hey, Chef Ramsay is John's good friend he ain't never met! WHY WOULDN'T he enter the chat? LOL
Such a joy to watch you cook, Chef John. The Beef Wellington looks so delicious.
You are the Eliphalet Remington of your Beef Wellington.
We made this yesterday and it was amazing! To our surprise, even the bottom part of the pie crust was crispy and not soaked at all. Thank you chef John!
Most people love Beef Wellington...
I prefer the Beef *Medium-Rarington,* myself.
I prefer well seared, but nearly raw on the inside.
Well played
THERE YOU ARE! I WAS WORRIED BECAUSE YOUR COMMENT WASN'T AT THE TOP THIS TIME! 😭
👍👏👏👏👏👏
I’ve watched like 15 Wellington videos and this is the first to mention cayenne in the duccelle and I’m so happy to see it.
Easy beef wellington is akin to a married bachelor
He was born to roam. Like a gazelle. 😔 I thought we were getting hitched. But in reality, it was just me. 😢
Honestly Beef Wellington is very easy to make assuming you're not making your own puff pastry, just expensive.
@@RoryMag Agreed..it's not difficult, but it is a bit spendy.
I'm just drooling and drooling here while he was destroying that gorgeous beef wellington-ish creation of his all the while listening to his enchanting baritone voice 🤤🤤👍😁
Chef John, your content is so sexy it makes OnlyFans creators jealous.
Waiting for him to respond with “what’s an only fans”😂😂
@@destt8481 "Because you're the OnlyFan of this Caramel Flan"
He should make a OnlyChefs.
@@DanMuggeo He would blow all those ladies out of the water because he can actually cook.
@@destt8481 Oh, Chef John has the same dirty mind as 99% of us. We know that by now, haha. I'm sure he knows. :-)
Chef John, we've learned so much from you, so I wanted to share our variation, which 90% like your version. For Christmas we like 'deconstructed Wellington' using pastry rounds as buns for the most decadent hamburger ever. We use small end, 3" filets, with a smear of duxelles on one side and pate on the other, served on pastry rounds with raspberry liqueur tinged horseradish mayonnaise, served with your fondant potatoes and either salad, asparagus or Brussels.
Chef John out here roasting Gordon Ramsey
Your profile pic lmao
Yeah lol, by using dijon instead of english mustard. Little culinary diss
We used to make Julia Child’s Beef Wellington for New Years Eve. It took all day! I like your recipe so much more!
“With a piece of parchment from the package of puff pastry”
He could have said, "with a puff pastry package parchment piece."
you should change your name to chef baddass! I've learned more from you in 15 minutes than every chef on tv or online in 20 years//you are awesome.. you are a gifted teacher , thank you chef john!!!!!
We need a Chef John Gordon Ramsey impression
Excellent recipe. The truffle pate really ups the richness. A tip if the bottom of your pastry gets cooked too quickly, is to put the baking sheet higher in the oven, and put another baking sheet on another rack below. That will block some of the heat. Then flip the wellingtons every 5 - 10 min. Thanks, Chef!
Lol 5:27 chef Ramsey explicitly makes the point to NOT use Dijon mustard since it's french and this an english dish
That's why I love Chef John. He's not a purist. He is usually fairly accurate with traditional recipes, except when he substitutes something that makes the dish easier to prepare OR as in this case, probably makes it taste better.
Ramsay is an ass! There is no mustard in authentic Beef Wellington!
I am so very happy to see this version. I have tried for the third (& final) time following Gordon Ramsey (where he use ground mustard). It had never turned out where it looked anything like his videos or his kitchen competition show. Now just at the right time of year 🥸you come & deliver a far easier, great tasting Beef Wellington 👅 . Yes, great tasting as I have already made your version. THANK YOU so very much. Saves me flying to Harrod’s in London. Merry Christmas 🎄
Chef John joined the game.
Gordon Ramsey left.
Totally agree about the prosciutto. It's totally unnecessary. I've been making beef wellington for the past few Xmases the classic way but this is so much better because not everyone in the household likes med-rare but now I can tailor it individually! Chef John's genius saves the day!
“a couple three tablespoons”.... paulie?!
Made this just now and it was delicious! Only change was add 1/2 tsp of the mustard after reading the comments. It was soooooo good!
Chef, where would I find the fancy ingredients in my town? We have a Raley's, a Save Mart and a small Walmart.
Any ideas?
Online
Liver wurst is an excellent substitute for the pate.
@@steveg8322 good suggestion!
Which ingredients? Puff pastry should be in the Walmart frozen section near the pie shells.
Finally!! My prayers have being answered !!! I waited years for Chef John to do this video 🥺🥺🥺