Step by Step Guide to a Perfect Beef Wellington | Chef Jean-Pierre 

I will never cook this dish... So why did I watch the whole video? That chef is captivating

I still remember the first time i had fillet beef wellington. A friends brother was an apprentice chef in training, and had invited several people to a dinner party at his home. I was lucky enough to be included. The meal was the wellington, fondant potatoes, and a serving of perfectly grilled asparagus. Almost everybody cancelled, but the food was pretty much all done. I have never eaten so well in my entire life. Believe me when I say that I was never so happy that nobody showed. The chocolate mousse that finished the meal was exquisite . The chef, who had worked so hard on that meal told me later that he was happy that most had canceled , because with me there, he wasnt sure he had made enough. He was awesome. Thank you, Chef. Good memory......

Love that he owns his mistakes and keeps them in the video. Also love his reassuring and humble demeanor while he teaches something very intimidating.

This has been the most stressful Christmas of my life, as I am not an expert cook but in an attempt to impress my in-laws, I decided to make beef Wellington and I cannot stress enough how grateful I feel to this chef by sharing his wisdom and knowledge. , officially the only chef I will follow because he is genuine, original and fun and because I found him at the precise moment when I needed the perfect recipe, the result was amazing I'm still in shock how good turned this recipe

Came for the wellington, stayed for Chef's personality. What a pleasant video to watch, and full of interesting tips and tricks.

As a chef for over 30 years, this is an outstanding demonstration and technique. He makes it look so simple he is at the top of his craft, really enjoyed watching your videos chef

This guy reminds me of my late grandfather. Energetic, chatty, loves food, and French af.

I made this for my wife, son and daughter-in-law three weeks ago. I invited just family because I don't like to try out a new recipe on friends in case anything goes wrong. In the end, it was spectacular! This was a two-day event with me making some ingredients (as recommended) the day before. It pretty much took me all day to make it, including the recommended time in the refrigerator at several points. I watched the video twice, taking notes, to be sure I understood all of the techniques. Several steps (e.g., making crepes; use of puff pastry) were completely new to me. Often when I put in a lot of time and effort on a meal, it seems a little disappointing at the end because of the amount of time and effort involved, but not the case with this one. Everyone was blow away by the amazing flavors combined in this dish. It was truly a special treat! I will not hesitate to make this again in the future. I have more family members to invite, and then I'll move on to my closest friends. (It is not something I would make casually, so only my favorite people in the world will be in the invite list.) Can't wait until next time!

One of the things that make Chef unique is that he explains why he actually does something and the reason behind it.

This channel is so real. It's made me a much better cook. Chef JP hits snags in the kitchen and shows how a professional chef overcomes them, which is half the battle for us home cooks. When he said, "the worst part is over" I cracked up. Definitely going to try this.

It may seem like a cliché, but no. The French have a natural gift for cooking and take any recipe to a much higher level. I have been studying different beef Wellington proposals on RU-vid and, the truth is that chef Jean-Pierre has won my admiration, for his self-confidence, for his grace, for the harmony of his recipe and because he makes viewers feel comfortable and capable. to prepare any recipe. He is a warm chef, close to the public and very folksy. Congratulations for your channel. I hope to continue discovering the flavors of the world with you.

I made the perfect Wellington on my first try, I read recipes and watched videos for about 20 days, and then I got blistering drunk and winged it. Worked out great.

People, this is a great Chef cook. I graduated as a culinary cook in 1992. Everyone, please do not deviate from this master. If you do, don't blame him if your meal comes out bad. But... experiment to your own taste. Experience is what makes a great Chef! Chef Jean, thank you for all the wonderful dishes!

This is not only the first chef I could follow but also the first I wanted to. Everyone else made Beef Wellington look like some sort of super-secret magical dish that mere mortals should not dare to touch. For the first time in my life I feel like I could actually try my hand at Beef Wellington.

I've seen some of the world's best chefs make this...And yours is by far the best. The crepe technique...the egg white to bind the duxelle...wow. Where did you learn the crepe technique?!

JP is the best French Chef on RU-vid!!!😍😍😍

No lie, I've watched over 50 beef Wellington videos in the last 48 hours. This one was the longest but the most educational. The way I gasped with that final cut!!! Worth every minute! I will dream with this tonight. Thanks chef!

The first chef, ever, who talks about the consumer cost, of a certain list of ingredients. Chefs get whatever they want to cook because they sell for a profit…while most common cooks don’t have such a lavish income when cooking for the home. Thanks for being able to replace the herb, cauze I don’t like tarragon but anything else is fine. A new cook would be amazed how much mushroom shrink…I cook them a lot. Will have to try this.

Amazing, just amazing. When he cut that meat with a knife it cut just like butter and I just drooled. I watched it melt right on the screen. Great job!!

It is 3 a.m. here. I just woke up. I've been developing a Wellington and a stew in phases for 1.5 days already, between birthday and holiday parties. 😅 I should probably not be cooking right now, but I'm a little obsessed, and I'll probably sleep after I finish the duxelle and the pan sauce. Thx chef 😴👍...

I found this by accident & I am so in love! For a southern woman who’s love language is FOOD…this is heaven. JP is helpful, honest, entertaining & polite. Not a narcissistic a-hole like many haute cuisine chefs (yes I’m thinking of chef Gordon). THANKS so very much! I’m a follower & fan for life! 😊

Chef Jean-Pierre reminds me of my French grandmother "Moulie" that we lost about 2 years ago. It reminds me of her and i get to enjoy watching some wonderful cooking. Thank you for both.

RU-vid recommended this video to me. I watched 60 seconds of it and would love to watch the rest later. But the Chef's personality instantly made me subscribe to this channel. What an upbeat and supportive dude!

Formidable! Quel professionnel expérimenté! Je suis Française et vit aux USA depuis des années et je n’ai pas cuisiné de Wellington depuis plus de 20 ans! Des amis Américains souhaitent goûter ça et n’ont demandé de le préparer pour un dîner ensemble. J’ai trouvé votre recette et votre chaîne RU-vid .. et me suis abonnée car vous êtes un excellent chef avec une personnalité franchement agréable! Merci beaucoup pour la recette classique traditionnelle. Keep doing the good work chef! Happy thanksgiving!

When I made my first beef Wellington I was an overconfident yet undereducated home cook. It was a disaster. I have learned, and prepared it successfully later on, but how I wish I had a teacher like you back then. Absolute masterclass.

I typically don’t like to follow other chefs, but this guy is spot-on amazing.

I’m living vicariously through these videos. Got put on a mostly liquid diet for medical reasons. Even the best home made broths doesn’t hold a candle to a good cut of beef. I’m going to definitely be making this dish as soon as I can eat it.

Please make a compilation of all tasting moments. Chef Jean-Pierre knows how to enjoy food!

I'm a butcher: I love that Chef tells you not to buy the briand, instead buy the whole fillet and prepare it yourself. the difference in price is insane. A centre-cut, larder trimmed fillet will cost upwards of 75 quid in England right now. A whole fillet will cost you 35, if that.

This is the best cooking channel on RU-vid by far! I love how chef keeps it so casual but at the same time makes the most amazing version of each dish.

Never in my wildest dreams did I ever imagine making Beef Welington! Really there are no words to express my gratitude to you Chef. Thank you Chef for bringing family dinner back to my home, meaningful and without cell phones. (and for teaching me how to prepare mushrooms so I can finally make them taste "amazing")

Wanna hug this guy hes so warm!!!!!! Inviting!!!!! Im subscribing!!!

There are many good masterchefs but like most did mention is Jean-Pierre not only a good chef but also has the talent to make a perfect guide and he explains things perfect. Beside that he is very kind and proofs you don't have to scream to make a amazing good program. Thanks for the videos!

Thank you for your humor, your mistakes...being human. You make this cuisine approachable. I love you!!

this man is ENJOYABLE to watch and to Listen to He deserves his own show

So laid back as a French man, I loved his simplicity to learn as an elementary as to how to do.. I thank you.

As soon as I Here "Well Hello, Friends" Its magic time. How Chef Jp does not have his own mainstream cookery show is beyond me. Great presentation, Great Video, what a nice guy. JP have a great holiday. . kindest regards.

dude, your mixture of classy french, no-bullshit New Yorker or wherever, and seasoned kitchen veteran all come out of your personality in equal measure. I sincerely enjoyed this entire video. Also, great editing. Loved the "or maybe I'll just cut all the way through" edits.

'It's for a special occasion', everyday is a special occasion.🎉 Especially when it contains a Jean-pierre recipe. 😋

He really talks as if you were right there in the kitchen with him. I never thought I could sit through a 40 minute cooking video but its just so captivating.

My mum was on the paleo diet, so I cooked her venison wellington for Christmas. By guesswork lol. I'm astonished my recipe wasn't far off this one. I did stop before the crêpe and pastry bit. Mum said it was the best thing she'd ever eaten. Proud daughter moment

Oh là là, chef! C'est ce que je dis toujours, vous êtes LE MEILLEUR!

I also love how he owns his mistakes and doesn't just edit them out of his video. He is my favorite Chef to watch on RU-vid the best teacher ever!❤❤

This has been the most encouraging Wellington tutorial I've ever watched 😊 ❤

With this kind of energy, our chef gonna live beyond 100! Keep being energetic chef!

A trip back to the 70's with this stunning dish. As soon as Chef cut through the pastry I could hear Burt Bacharach piping through the restaurant hi-fi.

Not only are you an excellent chef and teacher, but also very amusing and entertaining!😀

FINALLY! A Wellington recipe, I understand. I am no chef but, I am really good cook. I don't measure ingredients either. (Unless baking, flour to liquid ratio matters, everything else I cook to taste) I CAN DO THIS! I am going to make it this weekend. Thank you for the step by step. It's not an easy dish however, it is not the impossible one I thought it to be either! 🎉

A very down-to-earth chef who is very comfortable in his environment. Clearly knows his kitchen well; it does not feel like a film set, the way he kicked the oven door closed. Haha...

Sir, I am watching this while stoned, and have to say it's one of the greatest videos I have seen. Your exuberance was fantastic, and the food looked amazing.

We made your Wellington recipe for our main course for New Years. It is foolproof. The preparation while involved is simple since we were able to do a lot of it in advance. Your on air personality makes cooking enjoyable and it shows that you are an excellent teacher. Thank you

I cooked this last Christmas Eve for my family following his recipe and guide. It was a Total success, my family loved it so much I have been given orders to do it again this year 🙂 for even more people so I will need to make 2 of them.

I like Chef Jean-Pierre, he admits some people enjoy food well done and does not look down his nose at them, and even says how to cook it for those that do. Thanks.

All I want for Christmas is that bœuf Wellington with some roasted carrots and parsnips. Joyeux Noël Chef Jean-Pierre!

The joy i get from watching John pierre is " a-ma-zing" His personality is so contagious, and has such a wide span of culinary knowledge and is willing to break everything down step by step so even "a child could do this"...i hope you never run out of recipes so you can make more wonderful videos for years to come 🙌

Chef, my wife and I love your video's, I am the one that cooks and have tried some of your recipes and they are great. You are a great teacher, your calm, cool and understanding which are great qualities, but on top of it all you hold your viewers captive. Please keep up the great work, peace and love my friend

this guy's funny; I love how honest he looks cooking. Like oh, I forgot this, or oh, I need this now. It's like, yeah, that's what cooking really looks like 😂

"This is live recording, this is not pretend", love it. That's how you learn to cook, when you see the whole none edited procedure. Grand merci to chef Jean-Pierre, très apprécié.

I learn a lot on this video , very natural move in a kitchen, real and timely presentation. I worked in a cruise line for 15 years , this is more friendly approach on culinary enjoyment without worrying on the fuss. Thank you chef Jean-Pierre! God bless!

This is a terrible or a wonderful thing to watch while on my last day of 7 day fast. I've always wanted to try making Beef Wellington and Chef Jean-Pierre is amazing. He's so unpretentious and down to earth in the way he explains each step. Didn't take long to become my favorite Chef and RU-vid cooking channel. You're very inspiring!

I’m so excited to see everything I am not doing correctly!! ❤️

I bet everyone in this guys family absolutely adores him not just cause he cooks good either his energy and attitude is just great very good job my friend

Made this favourite for a third time, now using Springbok loin wrapped and tied with garlic cloves inserted between the folds and with warthog carpaccio in lieue of the proscuito. Served with his potato and peppers recipe, al dente garden vegetables and an aubergine and lime chutney on the side! Chef Jean-Pierre's enthusiasm is infectious to say the least and I find following his tuition to be totally and enjoyably immersive!

He makes the very complicated seem simple. The sign of a great pro!

*CHEF HUNCLER* gave me my first demo of a *"Duxelles de Champignons"* ...! I never knew "lowly Mushrooms" could be made to taste so delicious. It was all in the knife work, cutting each mushroom so very fine.

You made me feel very capable of making Beef Wellington… I never fast forward through your videos because you’re a very entertaining teacher and hold everybody’s attention while they are learning… You’re a true gift to the cooking industry

Cooking at its' purest form. No bs, no wierd montages. This is so relaxing.

The way he says wellington is reason enough to watch this video

Chef Jean-Pierre is an exceptional teacher. Thank you for sharing your craft with the world. Every video is amazing!

I can't believe you did it! TY my kitchen messiahs. This is the best X-Mas gift you could do us!

What an amazing guy!! He is so kind, knowledgeable, and friendly! I could watch him all day. Thank you for sharing your wisdom with us, Chef Jean-Pierre!

Chef, tonight I followed this recipe. For a beginner I was overwhelmed but the end result was amazing!

This is the best beef wellington I have ever seen! I can practically taste it through the computer screen!

When he was flipping the crepe. "you can do this is easy I believe in you my friend".... I needed that for more reasons that flipping a crepe 😂 this guy is precious. ❤️

Its amazing to watch professionals like you bring these ingredients to life. Your knowledge and insight is highly appreciated

JEAN-PIERRE, DID I JUST WATCH YOU SIGH WHEN YOU GOT THE"DARN THING" WRAPPED UP. YOU'RE SO GIFTED. THANKS AGAIN

Chef, I made your beef Wellington and it was the most delicious piece of beef I have had in my entire life and everyone invited agreed,. In fact, everyone called the next day to tell me thanks again for the invite and this was 80% because of the meal. I give myself 20%. That mushroom sauce...the best I have ever had and I had made your beef stock and included that in the recipe...Perfection! I think it is better to eliminate some of the water to thicken...Oh my Gosh! Heavenly!

I love his honesty. He doesn't say "a child could do this" until he gets to the part that a child could do 🙂

I’m so glad Chef made this recipe today. Years ago at a lovely dinner party we were served Beef Wellingtons. They were fantastic absolutely fantastic. Because of the Chef’s great strait forward instructions, I appreciate the meal even more so. Especially the mushroom duxelles which I loved. My mouth was watering watching him make this dish. I can’t wait to try this recipe. All of his recipes are fantastic and I’m certain this one will be delicious. He’s such a good teacher. As with all his videos, Chef did a great job, explaining how to make the different recipe’s components and the tricks to making each component perfectly. The meat must be dried in a paper towel . He explained why everything needs to be so dry before you wrap it into the puff pastry and even the crêpe before that. . He really showed why the mushrooms need to be cut very fine as with the shallots, Black Forest Ham, and tarragon in making the Mushrooms Duxelles . 🍄And encouraging us to do as much in advance as possible. So that when it’s time to assemble/build the dish, it’s manageable and not overwhelming. I find it sad that many comments are so negatively unfair to a dish that is so lovely and elegant with an outstanding showstopper presentation. . Why wouldn’t anyone who loves to create food not want to try and make this at least once. Especially with the help of all of the tricks., the best way to make the mushrooms 🍄 cut into smaller pieces and sauté them until they are dry, dry, dry. And to cool the mixture on a cookie sheet instead of a bowl before assembly. His instructions lead to ensuring that the crêpe and the crust are not soggy and the beef is beautifully cooked to perfection. No soggy bottoms for his Beef Wellington. And the cook gets outstanding praise for this beautiful dish as she/ he rightly deserves. Once again, chef made an outstanding creation that I’m sure is delicious. I’m so grateful he went to the trouble to give us this recipe. I am going to be all over this until I know to make it with relative ease. Again Chef thanks for sharing your culinary expertise, gifts and tips to make sure we all will be successful with this recipe.

The test is the for the Pièce de Résistance...just the look on your face Chef and the hand gestures to wait as you savour the chew..are priceless and of course the perfect end to the video..now begins my journey to create the Beef Wellingtons thanks to you Chef..

Perfect timing, its what my buddy has been talking about making for a few weeks now. I’m sure if he watches this it will make his that much better. You are the man Chef Jean-Pierre!!!

I had Beef Wellington one time and it was an amazing experience. Very few chefs take this on anymore. This video is a treasure to see it actually being prepared. Thanks, Chef!

i have never felt so welcomed while learning how to make a beef wellington

I love you Chef. You make me laugh. I have to tell you I was one of the original people who launched TV Food Network. Now that was a riot. We had to send our Ad Sales staff out to find chefs all around the country, we had a show and no chefs! For the first two years we had Jacque Pepin and Julia Child. Tall lady. You were nowhere to be found back then, 30 years ago! I was long gone after five or 6 years. But, back then, I made a lot of good friends, met some great chefs, met some not so good chefs. But all in all, it was fun. I had a great time building a solid ad sales team. I watch your shows on my pc and smile at your comments. I have some great recipes of my own that my children (2 girls) make. I also do a lot of baking. My kitchen is my haven. It is where I spend my time. It's the best place to be. I love buying appliances and love how much the industry has improved them. I love the new ones kinds that were invented.; How about that air fryer? I just keep adding new things. They really make cooking easier. I also love new pots, am also a nutcase for china and utensils. I spend more time in kitchenware stores than anyone I know. Gotta have fun. And like you, I cook "Clean". I taught my girls how to do that. To this day they say, "You make things so much easier when you "cook clean". Sure, it's less to clean up. Also, cooking some things a day in advance is a great help and cuts down on your time. I watched you make Beef Wellington. I've never tried the mushroom layer (my family are not fans of mushrooms). Being Italian, I make crepes (very thin) for my manicotta. I also fill them really well. They are nice and round, The crepes are so much better than a pasta dough. Well, enough about me. Your show is terrific. Keep those recipes coming. I'm building a new house and designing a new kitchen! My favorite thing to do. See you on the next show.!

This is the type of man I learned from that made me love working in and excelling at cooking. It is so nice to see a level-headed man approach what you want to do in the kitchen to impress people with your intelligence, savvy and expertise, rather than your sorry drama, confrontation, rudeness and bullshit. Thank you, Chef.

This is one of the best recipe videos I've seen on RU-vid in ages. It makes me so happy to see you embrace the difficulties instead of trying to edit around it. :) Fantastic, Chef. Thank you. Brought back memories of culinary arts classes.

What a loveable chef you are Jean-Pierre, love everything about this video.

Chef, you are so good at what you do; your technique, your instruction and your sense of humor. You are truly an asset to the culinary arts, and we, all of us who only wish we had the time and inclination to become professionally trained chefs salute you and thank you for presenting these wonderful videos.

Wow, great Christmas present, wasn't expecting another chef JP video this year.

There is no replacement for the sheer skill, joy and enthusiasm of a master. Absolute pleasure to come along for the journey and thank you

I certainly wouldn't argue with that being served on my plate!

I am beside myself with joy in seeing you, Chef. My husband, family, and friends spent many wonderfully enjoyable evenings watching you cook with your unique interactive method. We miss your cooking school in Ft. Lauderdale. ;-( But happy for you in semi-retirement. ;-)

I'm eating a pot noodle while watching this. You gotta love this guy! His passion for cooking is unparalleled. :)

Easy to understand and I like that all the other support recipes are shown in previous videos. I can't wait to try this one. My mouth is watering. Thank you for bringing your 51+ years of experience to all of us.

Sorry I'm late for the party, I just discovered this channel and I really like it a lot. Your explanations are clear, easy to follow and inspiring. Thanks for these videos.

Who can possibly dislike this video! Just amazingly high end cuisine, with a touch of elegance and humor! Love this chef!

Merry Christmas Chef. I learned a lot today about Wellingtons. I don’t think I would ever attempt one but if I do it would be your recipe that I would use. God bless you and stay well.

I've had this dish a number of times in New York restaurants. I loved it every time. If I had known the effort required to make this I would have left twice as big a tip. To make this? There's not enough days left in my life to to dice the mushrooms and ham that small. God bless you Chef.

Hello chef Jean Pierre Today I made it and I succeeded . Thank you for this wonderful lesson. With my best wishes! Bruno

Merry Christmas Chef! I made the Wellington for Christmas Eve and it was a super hit, everyone loved it. I am not a cook but you explained and instructed it so well really made it simple for me. Thanks for sharing your gift and talents through these wonderful and entertaining videos! Many thanks! Tom