Someone just brought to my attention that I forgot to mention the reason for the crepe (whoops!): so you definitely want to make the crepes, they legit take like 8 minutes to make and they really help to absorb any potential juices that leak from the beef as to keep your puff pastry, crisp, nice, and not soggy. It also adds another layer of nice texture and helps with the overall structural integrity of the wellington. There y’all go. Love you all, and thank you for bringing this up. Hope everyone enjoys. ❤️
Joshua Weissman I mean no disrespect but I didn’t expect to see that good of cutting skills from a young chef, shows you put a lot of time and passion into your work
Okay Josh, I screwed up my courage and followed your Beef Wellington recipe for a New Year's Eve family dinner. It . . . was . . . amazing. My family ( and to be honest me too) was absolutely stunned how good it was.
I just made this for my mom and grandmothers on mothers day. This was absolutely delicious. My brother called me a legend. Thank you so much for this. I love your channel.
Hey for those out there that like their meat more done. Don’t just leave it in the oven longer like he said because it will overcook the pastry. You have to cook the meat longer in the pan before putting the mustard on and stuff.
You can put the meat in the oven for half hour or so with a little olive oil rub to prepare it for more well-done versions, however you don't want a chewy beef Wellington, it kind of defeats the object of having such an expensive cut of meat in the first place
I was thinking this exactly. Wondering if this would be more efficient. Will definitely try. Here where I live we consume the meat well done by standard. If I present a dish with the meat this read I will be booed out of the kitchen in my house haha And to be honest, this amount of redness kinda push me away. It's too much to my taste
@@ibimon i Guess I wasnt clear. Here se consume the meat well done. If i present a Dish this red, i'll be booed and Even questioned by the local department of sanitation.
We just made this for Thanksgiving and it was superb. Don't hesitate, dive in, and do this. I have the advantage in that my daughter makes the best puff pastry in the world and that might be the most difficult part. Here are a few gotcha's; make sure you have a good crepe pan (test it a few days before), making the lattice isn't quite as simple as the video shows, it takes some practice and patience, but is definitely doable. You can't roll up the dough and try again with puff pastry. we found it works best if you have the pastry pretty cold. Use plenty of mushrooms. The Aunt that wants it well done should be fed a hamburger. You will burn the pastry if you attempt it well done. Listen to his hint in the beginning about getting as close to a uniform size as possible. Make two, it's not much more work and it's great leftovers. Thank you, great video!
"The Aunt that wants it well done should be fed a hamburger" Ma'am, you want me to do _what_ with my beef tenderloin? You can eat out of the dog's bowl tonight.😂
"The aunt that wants it well done should be fed a hamburger" I feel that in my soul!!! My step mom is one of those. One time she told my dad to make well done picanha. It was some good ass meat that was made to spend its last moments on earth as a shoe sole. I was devastated. I love picanha and I rarely eat it cause it's expensive. When I took a look at that well done meat, I felt a piece of my heart break.
OR YOU COULD CUT OFF AN END AND FINISH THE BEEF END IN A PAN ON VERY LOW FLAME. TRY NOT TO BE AN ASSHOLE JUST SHUT THE FUCK UP AND DO IT (I'M A CHEF THEY GET WHAT THEY EANT NOT WHAT YOU WANT.
@@wonder815 jokes don't need to be original, they're meant to be shared. The only time when they should be original is when you are an actual comedian.
@@itzyaboi4297 I beg to differ, stealing off r/rareinsults is stupid because they made the insults themselves and it is boring because it's a lack of creativity.
Just made this. It was incredibly delicious. Some notes for those making it. 1) Cut the steak so it's smaller! I got 2 lbs to begin with so I figured that was the right size. But I think Josh started with 2 lbs and cut some off. It was about 25% too large. I made it work, but unless you have a SUPER large pan you won't be able to get crepes big enough to wrap it unless you improvise and put a bunch in a square. 2) Make sure you have very large plastic wrap. I had small and I couldn't wrap it completely so I couldn't get a nice tight ball. I ended up using multiple layers of plastic wrap and foil to get it to stay in shape but it was a real pain. Just get the large kind. 3) Don't get super thin prosciutto unless you are ok with it looking a little messy. I got the thin kind and it tore apart when I tried to separate the slices. However it bakes into the crepe and crust so it doesn't really matter. Especially because the crepes hold it in. 4) Start letting the meat get to room temp EARLY. I let it sit for an hour and a half outside the fridge and it was still cold. Still ended up good but just a heads up. 5) When you sweat the duxelle it took me about double the time and I still had some moisture, don't be afraid to cook it longer to get that liquid out. 6) Be prepared for a large bill. The meat alone was $85 for me. All in all it was a fantastic meal. The meat is so tender and juicy and the rest adds a savory mushroom flavor to the mix. If we can afford it id like to do this as a tradition on Christmas eve. Merry Christmas everyone!
@@ZaibatsuHeavyIndustries 130 F - 140 F. Carry over cooking will occur so take it out at 125 F ish and let it rest. Carry over should take it the rest of the way and allow the juices to redistribute so it's not leaking all over your cutting board.
@@kingpickle3712 ah, but doing more work when not needed is even worse. why do more work when you don't need to. "lazy" lmao you don't know what lazy is (inb4 bare minimum argument)
@@flipf615 he’s right and you are wrong. If you are dissing chef John for plugging his blog wherein he actually makes money for himself by views there rather than the peanuts RU-vid gives in comparison, then get a life. By doing that he’s ensuring he gets a proper income for his effort and also adds greater value to the recipe by having a space where he can share written notes which didn’t make it in the video. I’d rather he make quality content and link the recipe on his blog, than do a bunch of low effort videos like vlogging in order to get views and therefore income. Not all recipes call for perfect measurements, lot of the time it’s relative or done to taste.
@@hukkumkhinda497 As yes, Britain, whose favourite national dish is *checks notes*... tikka masala, will be completely unable to tolerate black pepper.
@@hukkumkhinda497 Hehe, that's quite funny, calling someone petty while literally in the same sentence being unable to take even the mildest bit of banter. For what it's worth, I agree, tikka masala's rubbish - shame those people from Punjab didn't create something better, eh?
I made my own lattice by starting at the end and making slices 1/2in apart 1in in length, and then moved up and did the same, but in between the previous slices starting at the end of the previous slices, then continue until you get the the end. Then you have a nice handmade lattice. it only took about 2 min. | | | | | | | | | | | | | | | | | | | | | | | like that
@@meren711 What? Anyone can misread something. If it's on a constant, daily basis, then he should be worried. But he could have just misread it the first time... ...Unless you were joking. *You WERE joking, right?*
Chateaubriand is the head of the tenderloin (fattest part at the end) usually roasted and served for two, not the part you used. You were correct initially in calling it the centre.
Glad someone got here before me. Iv been a chef for 9 years and I can’t count the number of times people call the centre cut the chatuex. If a butcher is trying to upsell the centre cut as a chatuex, your being ripped off. The chatuex is the head of the fillet which when sold separately is the cheaper part of the fillet. The centre cut is the most expensive cut per/kg.
I have officially made beef Wellington 3 times...this last time I used your crepe tip and for the first time IT DID NOT LEAK !!!!! I was thrilled. I don't use alcohol in my duxelle but I do use the same pan I sear the beef in add red wine, butter, salt pepper and garlic to make a sauce in case people want a little extra. It is divine but if you add enough flavor to the duxelle itself you don't need it because the beef is always juicy and for me flavorful enough. Thanks for that tip but I do intend to master the Beef Wellington without the crepe because well I like challenges.
A couple years ago, I convinced my dad to make Beef Wellington for Christmas. He ended up doing single serving sized Wellingtons. He also made the comment that it wasn't hard, just time consuming to do it. It was one of the best meals I've ever had in my life.
this is by far the most thorough recipe for beef wellington ugh thank you so much. looking forward to making this this christmas for my smaller family dinner!
I love the editing style of your videos and I love that you've got us metric folks covered! I only wish the b-roll clips were a tiny bit longer! They go so quick I can't really see what's happening :)
Beef Wellington, the scourge of the Hell's Kitchen contestants, that dish has ended the journeys of a many of Hell's Kitchen chefs, it makes of breaks them.
Right. Because the meat station is the downfall of most chefs. And Hell's Kitchen is not a joke, because ALL of Gordon Ramsay's restaurants are real. And it's a REALITY TV show.
I worked under a European trained Master Chef for years and this is, pretty much, spot on. The crepe layer stops the juices from draining to the bottom and making a runny mess out of your bottom crust. A small note: There is Prosciutto and then there is Parma--both are good in this, but I prefer Parma. Your mix of shrooms was perfecto. The best variation is with Bison, Beef-allo, or Moose tenderloin, if you can get it. Instead of a pan-sauce, you could run with truffle oil.
It's amazing how many people in this comments section have apparently never once in their life seen a piece of beef that wasn't overcooked to shit. Kinda sad, but amazing, really.
The thing is, lighting makes a huge difference when talking about meat. adam ragusea did a whole video about it the thing isa lot of people are just ramsay fans who have not stepped inside a kitchen.
It's amazing how many people in this comments section have apparently never once in their life seen a piece of beef that was cooked. Kinda sad, but amazing, really.
There is a difference between overcooked and raw. This is supposed to be a roastbeef and it simply is not roasted. You can see from the texture it is still not cooked.
@@GranSudaruska LOL already did. It's easy to do? yes. It's easy to get it done as good as a high quality restaurant level? NO! In the end everything is easy to get done but for some reason its considered a difficult dish. Check this video ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-605DPLl8Gqg.html All 3 dishes are good for sure. I would eat them all but for some reason the one done by the chef looks way better than the others and its only mac and cheese.
Just started watching your videos and always had a knack for cooking. I don’t know exactly about your energy that motivates me to cook with more passion then I ever have before and make more real meals instead of my unhealthy addiction to fast and processed foods. I think it’s the more down to earth feeling I get watching you than watching someone act so professional. I’m definitely gonna try to make this sometime soon. I’ve never used puff pastry which has held me back on a few things I’ve wondered about making but that will be no longer after I make this ultimate beef wellington!
I watch so many cooking vids it’s almost insane but this was the only cooking video that I didn’t get bored half way through 🕵️♂️ definitely subscribed
I just made this tonight and followed our man’s instructions to a T. It was for sure the best Wellington I’ve ever had! I made it with some smashed red potatoes and harvest carrots 😋
I make Beef Wellington every year for Christmas dinner. It is a family favorite even though I have not seemed to escape the dreaded soggy bottom. That all changed this year! I studied your video/recipe and followed it exactly. I made homemade puff pastry and added the crepe...This year, no soggy bottom and perfectly cooked beef.
I've made the Wellington my first time using Gordon Ramsay's recipe, loved it, I used a blue cheese butter to complement it, delicious! Also, your recipe will be on my list for the next time I make it, thank you!
We tried this today and it was delicious!! At first we thought we didn’t wrap it properly and that it’s gonna be a desaster but it turned out perfect, only maybe the bottom was a bit soggy. But the taste oh myyy god 😭😩 We served some glazed carrots and mash potatoes with it. Thank you so much for the recipe!!! 🥰😍 we would definitely recommend a meat thermometer so you can track the temperature of the meat. :)
I wanna know if Diego has made one for his family. Maybe he’s been making them every day since his first. Where will Diego go in the culinary industry.
Sam Millett I have made about 3 of them and they all came out great! I joined culinary in my school and am having a lot of fun with it. Thank you so much for the video
I misread the title as "How to Make The Perfect Beef Watermelon" because I thought the thumbnail was of beef covered in pastry in the shape of a watermelon, only to discover that A) The title was called "Beef Wellington" and B) I thought it looked like a pineapple pattern, not a watermelon.
Never had or made beef Wellington and used this recipe to make one and my girlfriend who is a chef and has had one at Gordon Ramsey’s restaurant said it was the best she has ever had. ( your vids got me into cooking so technically you have cost me $1000 so thanks 😋)
Never made a beef Wellington before, followed the instructions in the video and had a solid first effort. Took a few tries to get the crapes right and the lattice pattern but that was to be expected.
"If you enjoyed watching this video half as much as I did making it, then I enjoyed making it twice as much as you enjoyed watching it!" (It's on my list for this fall!)
JOSHUA! I made this yesterday for my husband's birthday. He has loved Beef Wellington his entire life and I've always been too scared to make it. I decided to extra af this year and asked if he wanted Beef Wellington this year. With your video and help, I made a successful Beef Wellington on my first try! It's definitely tricky in some areas (for me because I'm clumsy) but he gave me a 7/10 for my first try. I never would have even attempted it if it wasn't for your video. Thank you so much 🧡
Do you guys not understand that he has to say every single detail he does and if he did it quickly he wouldn't have enough time :T he is cooking to teach not to impress
@@jordandyal4129 chill kid like in every comment someone tries to clear it up and then some boy comes to insult them for thinking they were serious I'm just trying to clarify what the video is about not counting every second of the video just for you lol
I feel so bad for all these people saying it’s raw, I used to fear meat that wasn’t dark brown ALL the way through, then I grew up and tasted flavor for the first time.
Why do you assume everyone who says it’s raw prefers over cooked beef? I see so many dumb fucks saying this is medium rare when it’s pretty fkn obvious it is not. This entire comment section is heavily misinformed.
@@gaterbits That's ok if you like your very raw. This idiot shouldn't be trying to tell people its anywhere remotely close to medium rare. It's not, by miles.
“Now you need two shots of vodka” *pauses vid to go get the vodka and pours it in* “That was a joke” Me: :| Edit: I didn’t actually make the dish I don’t know why I have to clear that up. I assumed people in RU-vid had common sense
I attempted and was semi successful. The duxelle was a bit overpowering but I'm sure it was something I did. Overall I feel for my first attempt at wellington using your steps was a success! I also used your mashed potato recipe which paired nicely. Thank you for your video and hopefully my next wellington turns out better!
