totally agree. Gordon Ramsay's version seems like a mythical unicorn that only he can do, it's very intimidating but just awesome to watch. After watching Laura's version, it actually gives me confidence to try it out.
This is a great Beef Wellington! Thank you for the recipe. Thank you for the videos too. I enjoy watching them. Its like seeing a movie from home with your favorite little sister in the movies.
YAY so happy you did a beef wellington!! I've always wanted to make one but am so nervous to ruin it! I will definitely try your recipe! Thank you Laura!! 💞
We made this for Christmas Eve, but adjusted the recipe for small pieces of beef (individual sized Wellingtons). It turned out SO delicious, everyone loved it!!! Thank you Laura ❤️
I have always been scared of making beef Wellington. Thanks so much for the lengthy, step by step video. I will definitely try this for New Years dinner. I am making Italian for Christmas and using your Ratatouille recipe as well as your Nonna’s Pizza di Pesilli! I am super excited! Merry Christmas and Happy New year to you and your family!
Havent even fully watched this,but already know its going to be good. I have been contemplating making it with A5 wagyu, but that was really going to be 💰💰💰😅 and after first trying a piece for myself, I realised wagyu doesnt need anything extra, just some seasalt.. I still cant get over how good it was. My family is bugging me to make my yearly wellington, but I really wanted to go porchetta this year. They have never had that before and I think they will love it. Allthough its really hard to decide what to do besides that, because you and other food creators are putting out so many AMAZING content.. I feel like I want to make it all... 🙈🙈💰
I made this and it turned out well. I love salt but I have to say, it was really salty. I think it was the prosciutto. I salted the beef tenderloin as shown and salted the mushrooms a bit to draw out the moisture but when we were done the forkfull of beef, mushroom, and puff pastry wrap with the prosciutto was way too salty. Really salty. What do you think can be done to mitigate the salt. I know the beef needs to be salted. Any tips appreciated.
Thank you so much for making this look doable. I was getting a beef tenderloin but now I think I’ll do this. Thanks again and Merry Christmas to you and your family.
Wow beef is always favourite you did great job 👍 looks very yummilicious I will definitely give it a try thank you for this amazing fantadtic shareing 👌👌
Hello Laura, I wanted to send you a Greeting to you and your Family, I've been watching you on tube for 2years and I love everything you cook and bake anything you make its wonderful, I was looking for a cookie recipe of snickadoddles and I came across yours, Tonight I baked a batch and Oh my gosh the best I ever tried, Laura Thank you so much my family are going to love them, Have a Merry Christmas ⛄🎄☃️🎄 May God Bless you All 🙏🙏🙏
Laura, I love you!! And all of your recipes!! Merry Christmas to you and your beautiful family. Thank you for always bringing a smile to everyone's face w your humbling personality! Ps. Always hoping to run into you somewhere in this BIG little state of Jersey 😭😭😭
I've been marathon watching for two day's and I'm loving your channel but I think you need to get papa Sal his own channel he's a riot I'm sure it he'll cleaning up after him he throws everything on the floor lol
THIS RESTS AT MEDIUM WELL- I'm calling Laura's bluff on this one. SHE pulled it early, it should rest and be served warm - THIS IS STEAMING everywhere - it DID NOT REST.
I don’t cook beef or meat a lot! So what you’re saying is that had she have let it rest properly, the meat would have been cooked more? She didn’t let it rest and so it was less well done?
