MY FIRST EVER BEEF WELLINGTON... | SAM THE COOKING GUY
Вставка
- Опубліковано 16 лип 2024
- It's years in the making and finally time for me to attempt the legendary BEEF WELLINGTON 🙈
🚨 OUR HOLIDAY SALE CONTINUES! Get up to 30% SITE WIDE! shopstcg.com
→ GET YOURSELF OUR NEW BONING KNIFE! 🔪 tinyurl.com/2s3tscrz
... OR THE 'THIRST TRAP', THE ULTIMATE STOCKING STUFFER❗️tinyurl.com/466xv8bz
🔴 RECIPE: www.thecookingguy.com/recipes...
🔴 SHOP THE REST OF THE SALE❗️
🚨 YOUR NEW BFF IS HERE, OUR 1ST SEASONING! bit.ly/3RdxQkb
🔪 THE ESSENTIAL - 7'' NAKIRI KNIFE: bit.ly/3IFERYu
🔪 THE STATEMENT - 10.5'' EXECUTIVE CHEF KNIFE: bit.ly/3k9g712
🔪 THE SIDEKICK - 5'' SANTOKU KNIFE: bit.ly/3Kw0kUW
🍳 THE OG - 12'' CAST IRON PAN: bit.ly/3En2MJR
❌☝🏻🔪 KNIFE GUARDS (SET OF 3): bit.ly/3xDu7Uf
👕 F#^% MAX TEE: bit.ly/3Igfyei
👕 FAT MEANS FLAVOR TEE: bit.ly/3Z2UHBQ
👕 [NOT] A VEGAN TEE: bit.ly/3SdbtvY
⭕️ STCG KITCHEN MUST-HAVES ➔ bit.ly/stcg-kitchen-musthaves
💁🏻♂️ FOR EVERYTHING I USE IN MY VIDEOS❗️shopstcg.com
00:00 Intro
00:44 Test Run Footage
2:07 The Plan
2:28 Addressing & Cutting the Meat
4:27 Seasoning & Searing
5:11 Basting
5:48 Chopping Mushrooms
6:48 Cooking Shallots & Mushrooms
8:05 Building
10:10 Wrapping
11:50 Egg Washing & Baking Instructions
12:54 The Reveal & Serving
14:24 First Bite
15:06 Outro
🔴 JOIN THE COMMUNITY:
⭕️ REDDIT ➔ bit.ly/stcg-reddit
⭕️ DISCORD SERVER ➔ / discord
🔴 CONNECT:
⭕️ INSTAGRAM ➔ bit.ly/stcg-insta
⭕️ TIKTOK ➔ bit.ly/stcg-tiktok
⭕️ TWITTER ➔ bit.ly/stcg-twitter
⭕️ FACEBOOK ➔ bit.ly/stcg-fbook
🔴 MORE SAM:
⭕️ MY WEBSITE ➔ thecookingguy.com
⭕️ MY COOKBOOKS ➔ www.thecookingguy.com/books-f...
⭕️ MY RECIPES ➔ thecookingguy.com/recipes/
🔴 FOR BUSINESS INQUIRIES:
⭕️ reach out to ➔ info@thecookingguy.com
-
Please SUBSCRIBE and enable notifications to see NEW EPISODES❗️
-
New videos uploaded every MONDAY + WEDNESDAY + FRIDAY ❗️
-
We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
-
THANK YOU ❗️ - Розваги
Gotta say it, this is definitely one of my favorite cooking channels on YT. Thank you Sam, and that was an awesome job (we know Gordon Ramsay would say a couple of things lol) but just like you said, you had fun doing it, plus your family is the one filming you and enjoying the process with you. Keep it up!!
I have zero cooking experience. My girlfriend doesn't trust me to make toast. I followed this video to the letter to surprise my lady this evening and it turned out absolutely amazing! She was making noises I've only heard in the bedroom! Thanks Sam you earned a sub today!
Beautiful! I made one for Christmas a few years back. The family really enjoyed it.
I’m glad to see your tips and tricks, it will sure make it easier for the next time.
Thanks!
I make this for a restaurant, you need to bake it one a rack, you’ll never have a soggy bottom. Skip the crepe, it adds too much bulk that isn’t necessary, and never use those type of mushrooms as they have much much higher water content. And no we don’t hand chop mushrooms, they go straight into a blender, then cooked and then thrown in oven at 210 for 35 mins to dehydrate further
what type of mushroom is best?
Thx for giving him some tips! I was gonna say if it was me I’d have a chef do a walk thru. There are always little details the chefs know but average cook may not. Those crepes?? There is a reason chef school exists.
@@patrickriddlem9130 Portobello.
So because you make them at a restaurant you think they’re all supposed to be made how your restaurant makes them?🤣
@@SnuupSantana most beef wellingtons are generally universal. So yeah.
Definetly making one for Christmas. Super stoked to try my first Wellington
Looks delicious! I'm wishing you a Happy Holiday season, Sam & Boys.
Beef Stroganoff was invented to use the trimmings from a whole beef fillet. Of course you can get some nice filets mignon and some beautiful tournedos from the skinny end, but the meat from the head end of the cut is perfect for Stroganoff.
Happy Holidays boys….❤️❤️❤️
Looks great--loved my grand ma's beef wellington when I was a kid! Going to try this with some seitan as I have learned I have a family history of Cancer so I need to avoid the BLV, igf-1 and pesticides in meat. Thanks so much for sharing
Love your advice at the end. Thank you all for making such a wonderful and fun to watch channel.
Thank you for making it so much simpler.
good positive vibes. keep up the good work.
You’re brave Sam! Luv ur enthusiasm.
I’ve always wanted to eat beef wellington!! Looks so yummy. Can you guys make a gumbo and beans and rice? My bf and I were inspired during a recent trip to Disneyland
Love it Sam! Now with the holidays upon us you need to make a tourtière in honour of your homeland.🇨🇦Three meet of course, veal, pork, beef. The gravy is key.
Hey chef! making this for our New Year table tomorrow. wish me luck:)
Great Job! It looked fantastic👌👌👌
I've made this over the years and only had it perfect once (of course before finding STCG & sons). I'm so looking forward to the STCG version....haven't watched yet...more to come. side note - you should probably do a holiday cocktail recipe jam!
I cook by profession. I’ve never made a Beef Wellington - it’s intimidating. HOWEVER, I make a gorgeous and luxurious - Salmon Wellington. It’s beautiful. I serve it with a Hollandaise, and asparagus spears - I take a lot of pride in making this, and my patrons love it ❤️
Good for you, Sam. Your beef Wellington looks absolutely gorgeous!! 🤓👍❤️🇨🇦
It is a head game. Although it is a challenging yet fairly straight forward dish, I find the Wellington to be an outdated menu choice. This being said, I always watch when my favorites put out the videos. They are a crowd pleaser for sure! Well done!
Lovely!! Thank you Sam!!
My son and I made one of these. Came out fantastic. when you cut the steak with a fork. mmmmmm delicious.
When we bought all the ingredients it came out to $93 .
Sam, I love you even more for doing this. I was so excited to see this video.!
Hey Sam! I have a suggestion for a future video:
Make your favourite filet mignon 🥩+sauce recipes (3 ways) !
I walked into the room at an in opportune moment and thought you were getting artsy with a spaghetti squash. Your Wellie looks great!!
You are wonderful, Thank you for recipe
SO SO DELICIOUS!! Thank you Sam. I am so glad you used the mushrooms instead of pate.( Pesach chopped liver) I so want to come to SD and eat my way through your restaurants !!!
looks inedible
Fantastic !! Many Thanks.
you know how long Ive been waiting to watch you make this!!!! Love to see this guy
I've been wanting to try this for several years, I think now is the time.
I made wellington for Christmas. Even after 6 test attempts, I couldn't get it exactly as I wanted. I think using seriously dry aged meat (less moisture to lose, less shrinkage) and getting the cling film parcel really tight are the secrets.
Either way, I've given up. Chateaubriand is delicious as it is, and you can always serve it with yorkies and mushrooms.
Yooo Sam its been a bit used to binge your vids, hope you and the family are doing well!
When Chancey chimes in... you know you got it Sam!
It's a beautiful Beef Wellington Sam, I will definitely try it this way. 😊👍
Probably not something a lot of us Aussies would be trying at the moment! Someone made a beef wellington this year and killed 3 of their guests (relatives) and almost killed a 4th. Apparently the (now ex) husband got sick a number of times after mushroom dishes. She was allegedly cooking with death cap mushrooms!
That said, that looks freaking delicious! Not sure I'd do the crepe thing, but the rest looks effing amazing. I bet it tasted good too! I will definitely be trying this one.
Aloha. She was a lovely lady. Been following that one.
Oh my, that is beautiful! Well done, Sam.
Great video! I’ll admit that I’ve been spoiled with getting the Beef Wellington at the Magic Castle here in Hollywood anytime I wanted but at some point, I need to try this myself. Thanks for the effort!
Do you have any tips on getting an invite to the magic castle ? Been a life long dream to step a single foot inside!
@@mcstrakka Sadly, I dropped my membership when I moved away from that area. Sorry!
@@raypierce5818 no worries at all. Thanks for answering ♡♡
As usual, you beguile me, Sam but you also amaze me [and your sincerity is most appreciated.] Blessings and Joy to you all!
Fun to watch!
You gotta love the father and son dynamic: "... and btw. everybody who doesnt show the cut is a bbiiiii..... MAX PLEASE!! .... "
Great video Sam and I get the confidence level going in - I feel ya! But, the end result speaks for itself! Bravo Sam looks incredible!
thanks man, we are making this tomorrow lol like your details better :)
Crepe is a nice touch I dont think that is in the OG but I really like that idea! I would put a crepe that is a little less done maybe a little sticky so it holds better and doesnt get over cooked idk if that would happen but its a idea.
Beef Wellington is not difficult a little time-consuming in the prep area but amazing when it comes out
Looks amazing by the way
Idea for something to cook - homemade Arbol Chile Salsa - then use it in 5 recipes
I made it once for the experience except I used venison. It was smaller but still very good. Making a pork one next.
i loveing the cooking videos Sam
Looks great , I always used more pastry on all sides to stop leakage and soggy bottoms but I was prepping 20 at a time but your mushroom pee - that must be the next product on the shopstcg, in small bottles hopefully
If you aint a fan of mushrooms. MAke the middle bit with spinach and garlic - Its amazing
We have to let Gordon Ramsay judge Sam's wellington skills, that would be the video to see of all ages😋😋😋😋
Cold leftover beef wellington is great on sandwiches. Thin slices. PS. You should have used latice pastry.
Love the cook and the channel!
Next time, consider cooking it on your Traeger!
Absolutely magnificent!
Omg max is right 😂😂
About the cut😂
My girlfriend bought me a wagyu beef tenderloin to make her a beef Wellington and this is the recipe I’m going to use it with!
Beautiful!!!❤
Any suggestions on the oil to sear the wellington? I know olive oil burns to fast at too low so is peanut oil good or should I try something else?
Beautiful, but I would advise using Dijon mustard, English mustard is too strong for the delicate flavours of beef fillet and duxelles.
Looks Great Sam!
Thx 😊😅
i finally got to try a real GR wellington a couple of months ago. Always dreamed of it. Ramsey opened up in Boston and me and wife went.. It was good. Not great. Pretty sure it was cooked to 110.. So it was almost blue inside. And I wasn't going to say anything. Those chefs are factory workers. Odds are they're all made the same way that day.
Happy I tried it though. Would like to try it again somewhere else. I'm sure not going to try and make it.
Two seconds after the new boning knife graphic came on my new boning knife showed up at the mail box 🤘🏻
Happy Wednesday
Should have had those angels as you cut it… so good…
Very nicely done Sam
You’re the best ☺️
Now that you've tackled the Beef Wellington, how about taking it up a notch and taking on the never mastered Beef Jerky?
Forget the fcking turkey ! Beef Wellington is the key for your holidays 😊
Just what I wanted to try this weekend!! Thanks for your videos and greetings from Spain!!!!
Beautiful!
Biggest single improvement you could do would be to coat the beef in kosher salt, put it on a rack in a pan and fridge it overnight. More thoroughly seasons the meat, creates a better sear and helps reduce moisture loss.
Looks yummy, Sam!
Practice with pork loin cooked rare.
I make Pork Wellington sometimes.
Great accomplishment, Sam!! When is max’s turn….??
Can you add that to your menu before Feb 2024 please. I'd love to come have some of that while I'm in San Diego next time.
Looks good I think the mushrooms could have been diced finer.
I don’t know if you guys see comments on old videos, but I had this idea of a poor man’s beef Wellington using pork tenderloin instead of beef tenderloin. I’ve never made either, but it sounds like it could be good as well
I think the shrooms need just a few more minutes of evaporation time, that's where the excess moisture comes from. But delicious nonetheless!
Just do it! Its not that hard. I smoked the meat for awhile then put the mushroom "rub"on. Score the pastry with a crust cutter. Scared the first time I tried to make it but its easy.
Cooking at night so the new neighbors don’t interrupt you 😂😂
You guys made it thank you :) I sent an email about this for a while back
good job dude
Make sure the duxelles is dry AF and wrap it tight. Nail those steps and don't overcook it. Take your time.
Bravo Mr. Sam! from potato chip omelet to this... it never gets dull on this channel!
This sounds crazy but you should try to do a cabbage wellington for the grass eaters.
You're the best, Sam! Thank you for showing us that a pro like you can stress out over a beef wellington! I may have to give it a shot this Christmas ... thank you again!
Next up is a Salmon welly!
Your a true master
Well done! 😎
I've made Wellington a few times, I usually use an Eye of Round for the beef, but I cook it sous vide to get the tenderness, then sear it before assembly, and it comes out amazing and VERY tender. Plus, a LOT cheaper! I've also made Wellington with a pork loin, which turned out pretty good too!
Alright Sons of Sam. Your turn. Next brother vs brother challenge. *GET SOME, GET SOME!*
That's some good looking filets! Something is going on with beef though.. at least in the midwest. Prices are high, good cuts are rare or out of stock and now I'm hearing lots of beef is being imported from Australia? Maybe because of corn prices? 🤔
Fantastic, Joes Stone Crab in Vegas has BW on the menu during December…..
I've wanted to try Beef Wellington for years... Gonna have to just go for it. Thanks for showing how it's done!
I'd love to see you make a Puerto Rican Jibarito sandwich.
Happy Holidays!!!
2nd like! This is something I’ve wanted to make for years, but like you, I get nervous. After watching you make it, I feel confident I can slam it out of the park! Thank you, Sam!!👊🏼
What a great video, and great advice about having fun. Recently retired and have taken up cooking originally as an interest but now I think I am addicted. Think I will give this one a try. Cheers Iain
In the UK they use Pate not mushrooms as the filling/cover. Good as I do not like Mushrooms!!!!
Aha! First ish. Sam. I would really like your take on bun bo hue. It's spicy, savory, full of noodles and beef and lemongrass, it is totally underrated and I would argue better than pho. Pleeeeeease?
nicely done