Make the Tastiest Pastry-Wrapped Beef Tenderloin Roast: ChefSteps Beef Wellington 

I'm so glad this channel is back.

I made a small Wellington a couple weeks ago just to practice for the Holidays. I wish I'd seen this first, but am so grateful to have seen it before I made it for company. I never thought of putting down prosciutto! Makes perfect sense! Love the decorative touch with the 2nd layer of pastry and the rosemary. Can't wait to do this for family! Thank you so much for all the tips! Great teacher...you need to do more videos!

I’m glad that y’all are finally back and posting semi-regularly

Truly enjoyed this video and I think is the best beef Wellington tutorial I've seen with someone who understands and explains all the proper involvements. Though, I personally would place in the center rack of the oven for more even cooking of the puff pastry. Yes, you do get more heat concentration towards the outside of both pastries for nice coloration, but if you notice the puff pastry was still a little raw on the inside. Otherwise, this is a perfect Wellington to me.

Chef this video is amazing, I am so grateful for all your tips & tricks. That is the most beautiful wellington I've ever seen. Can't wait to make it for Father's Day. Thank You! You are one of the few people doing what you were born to do!! I feel so empowered to try this recipe.

It's great to have ChefStep's back!!!

Not a fan of Wellington but your presentation is stellar. Heaven knows I’ve made thousands over several decades. It’s nice to see the classics done masterfully. MHH CIA 84

I am really happy that Chefsteps' coming back strong. I always love Grant's personality and his scientific approach in cooking. I really hope this time they can stay long.

It´s a great tutorial for a perfect wellington, my favorite is the way you "teach" how to make the Duxelle. The rest is purely art in the kitchen 🙂 Thanks a lot ❤

WOW! I Love that this is almost a full tutorial.

Amazing,love the way u've explained the few bits of extra tips that u have then the other video's I've watched. Great mate keep up the good work.

Thank you for the delightful Beef Wellington tutorial. I was impressed with the artistic pastry presentation and replicated your version - down to each individual rosemary leaf - to create a festive meatless meatloaf for Christmas... Gorgeous presentation!!

Fantastic, I can actually imagine how good it tastes.

Thank you my beef Wellington turned out great with your tips about letting the mushrooms and shallots cook till the moisture was out, recoiling the pastry to help the lattice maker work and the piece de resistance of individual rosemary leaves in the lattice. Thanks again. I chose only to sear the meat before cooking in the pastry.

FABULOUS PRESENTATION AND INSTRUCTIONS ! THANK YOU SO MUCH.

oh, that is simply fantastic! thanks for showing how it is done

Gordon Ramsay: "You're not gonna put dijon on there, are you?" ChefSteps: "Dijooooooon!"

Great video. Best technique for Wellington I've seen.

I made this for Christmas and was thrilled with how well it turned out! Thank you so much for a marvelous lesson!

man watching this recipe makes me so happy u came back... it was not the same

You don't know how much I appreciate this video. I kept asking for the cannon but I didn't know the name so I used a combination of charades and words like "the log part for beef wellington". That should have been enough but they sold me the entire sea monster. Luckily I cut it the right way but it was mostly a guess. Wish I would have seen this first but thank you so much. This helped me and will help many.

That was an amazing job you are truly good at what you do

please tell the temps and times in the breville air pro oven !

Love this recipe, has worked for me every time!

"you want to know how to break down a tenderloin? You've come to the right place" *Proceeds to timelapse the break-down of the tenderloin

This channel is dope, Your way of cooking is pure enjoyment and fun to watch. I'm glad I subscribed today.

Omg this might be the best thing I have ever seen

I used this recipe and nailed it. However, I did not do the double layer of puff pastry as they portrayed it here. I was worried about it getting too thick. I think the picture above suggests that they too have difficulty getting the puff pastry baked well enough. The inner layer and bottom look soggy and dense. The trick of placing the seared and mustard laden loin in the oven for 45 minutes was a winner. The loin needs to lose a bit of moisture if you are feeding anyone who wants there meat medium to medium well. Great way to keep the pink, raw-looking center from being too big. Thank you Chef Steps.

This is really awesome. Just like the one in holborn dining room !

Can’t believe that was 17 minutes long. This guy makes the best videos.

Fat slab of uncooked pastry at the bottom, lovely mate...

Going to try this for Christmas!

0:20 "weef wellington

You Offer SUCH GOOD POINTS.... TOO GOOD.. THANK YOU...

i've been making your pâte brisée for years and it always comes out great, I have apparently been mispronouncing it the whole time, cause those old chef steps vids didn't have any dialog. with all those accent marks i couldn't imagine it being pronounced so simply

“Its a good test of a cooks skills” **rolls out whiteboard full of good will hunting -ass culinary equations**

Muchas gracias!

That was cooked perfectly 👌🏽. Totally dig the design pastry as well.

Thanks for filming again Grant !!!

Great info!! Executed a classic dish perfect!! Nice job!!

Inspirational ancestor of *Turducken?* I still remember the first time I had *Beef Wellington,* and fell in love with it -- at a restaurant with my family, celebrating my 8th grade graduation. 40 years later, I've had it maybe 3-4 times since. It's hard to find, and the local restaurant I had it at made it only one day a week, in limited quantity, and required advanced notice you wanted it.

This looks succulently Perfect. 🤩🥰

I miss the old chefsteps where they would use meat glue and the immersion circulator 😂

GREAT am saving this video love those table where can i get one

I thoroughly enjoyed this video and this version. The methods played well into the theatrics. I personally have been making Wellies for many years using several methods and several ways including a vegetarian style. Not too sure of the "pre-baking" method here but to each his own. I still say Gordon's version is slightly lacking if it was to compare to this version. I loved the "insulating" commentary as far as the duxelle goes. See...there is a science to this dish!

Grant you've nailed it big times.

That's fantastic!

Insane! Perfection Chef! 👍👌🙌

a mi me sale igualito.......mmmmmmm saludos desde Quito Adoré tu video felicitaciones

@ChefSteps and all chefs out there who make beef wellington recipe, I don't understand why no one has ever thought of adding a rack in the baking tray to put the beef wellington on and then bake it on that rack. That way you can avoid soggy pastry at the bottom and cook it more evenly. Idk maybe you all have other reason not to do that.

Great video cant wait to make it

This looks amazing and maybe I'll try it. But I have tried the MUCH easier and simpler recipe from Cooks Illustrated ("Beef Wellington for two") twice and it came out amazing. Members might want to check it out, it's individual servings (well each is enough for two), not as pretty as this one but far lower difficulty. Great video however and I was super impressed with how beautiful it looks. Joule: best thing I've purchased for the kitchen for years!

nicely done, Chef! Any thoughts on Sous Vide for the protein and the use of a moisture barrier like crepe or phyllo pastry?

This guy is awesome! So much fun!

I've never made a wellington that perfect.

I had this dish once and now I see how it should have been.

I made it using goose liver pate over the meat to allow the mushrooms stick to the meat. I also seared the meat on all sides then deglazed the pan with Madeira

I learnt a lot from you, perfect!

Yes, the local food masters are back!

Beauiful que son brilliant wellington well done chef

My Chef! This is the guy I want to work for!

I was just curious to find out what Beef Wellington was...now I know. Thanks.

Nice guys very nice resold!

Looks so beautiful 💕

Hi, I have done the beef wellington a few times. I make sure that the mushrooms are dried and my result is always pretty good. the meat always looks perfect etc... my only problem is that the pastry always breaks from the below side. can you give me any tips? I loved your video

There’s like a solid half inch of just rawwwwww pastry Omgoodness

no seasoning on the tenderloin while searing??

I made this before. Very easy to make.

Love this, though the pastry looks a bit raw in the middle, what was the texture like beneath the browned layer when you tasted it?

You have the BEST recipe for Beef Wellington! I've followed your video step-by-step several times now and it has been a success every single time! You are amazing and very talented! TY!

fine job!

After he seared the cannon, what temperature was it put in the oven at for the better crust? He never mentioned that.

YES

pastry is raw

What temperature do you precook it in the small oven at? For how long?

Hey i noticed you got the same rationals as i use. How do you hold a roast chicken? Its like the layout settings change up from when your roasting beef or chicken.

Chef steps is back! Yay!

His audio pops and snickles makes my day XDDDD

Cool

Did I miss the temperature of your oven and how long you cooked it?.

What a beautiful peace of video

I think I love you🎉 Thank you so much!!!

This is THEE most sensual food item I’ve ever seen made✔️ It’s gorgeous! It looks delicious✔️ My mouth watered the second you took it out of the oven! Oh how I wish I were there to taste it😋

“This dough is raw...” - Paul Hollywood voice Lol GBB is more than entertainment y’all It looks beautiful nonetheless

We've had good luck getting tenderloin for $19.00 a pound and asking the butcher to trim it for us. Then we ask them to run the left-over trimmings through the meat grinder and take it home for really good hamburgers. It is a lot easier and less messy than trying to trim it ourselves. The butcher does a much better job than we can do at home. A lot of them are really proud of showing off their skills.

Question: why not stick the thermometer in the middle? Why stick it the way the video suggests?

Scalding pan out of the oven with bare hand?16:08 in Vid

You my Good Man earned a Subscriber, lol For real well done bro!

temperature on the slow oven? like 80 c or as high as 120 c?

Glad I'm not thr only chef who makes their own sound effects while cooking.😂

Thank You Hon.

How long did it rest after coming out of the oven please ? (Before cutting into it)

Thanks .. I’m going to try this recipe. Is noticeable you like to teach and break down such difficult dish in steps for non chef ..

cool

That pastry is RAWWWW

Niooce!!!!!

What is the roller gadget called you use for the puff pastry diamond decoration.? Where do I get it online?

What’s the go with the thermometer placement on the top not the center?

2:22 I really thought he was going to say "The benefit of this is..." you don't have to shop the mushrooms yourself XD

what was the name of the tool used for the lattice?