Fine dining BEEF WELLINGTON recipe | Michelin star POMME PURÉE
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- Опубліковано 22 тра 2021
- In this video, I am going to show you how you can make a delicious fine dining recipe with beef Wellington and buttery potato puree like from Michelin-star restaurant at home.
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#Beefwellington #pommepuree #finediningrecipe - Навчання та стиль
Did you ever make beef wellington at home? 😋
o yeah!
Not yet chef :) but i be impatient for try :)
I ALWAYS wanted to do it but never had the courage to do it.
Not yet chef... Thanks you are the best.
Yes I also made mushroom Wellington for vegetarians
Perfect as per. Currently binge watching all episodes I've missed over last few months
Thank you chef for the instructions. I hope to try this recipe soon.
Happy New Year and greetings from Virginia, USA!
Thank you and good luck with your cooking :)
Yes. I’ve made it several times. The roller to create a basket weave is a good tool to have. Results are visually appealing. I like foie gras slices on top before rolling.
That is one beautiful wellington. I am going to try your recipe next time. Thanks for sharing.
watched this twice now. Have made beef wellington loads in the past, but you have just upgraded my dish! Thank you, it's in our dinner plans for this weekend! And I am now a subscriber, as you have inspired me with a number of your recipes. Have you done a meringue roulade video please?
Love your the best cook I've seen on this app love the wellington recipe
Thank you ;)
Sehr schön geworden!
You can just watch endlessly as you cook. You are a professional in your field. Thanks for the recipe. Like you
Excellent Chef Majk
Amazing, well done Chef!
Thanks Bill
So good, thx for showing👍👍👍
You are welcome ;)
This looks delicious I would eat it all!
Thanks :)
hermoso rollo Wellington.
Felicitaciones por tu creación artística.
Saludos desde Quito
Thank you chef
Thanks you chef Majk! Thanks for another awesome clear instructions video!
Could you cook mushroom soup if possible?
Thanks, yes I will think about any recipe for the future ;)
Amazing chef.. I'm also working in Gordon Ramsay restaurant.. we use parsley crepe .. then mushroom duxell
Was thinking of putting fresh time in the pastry... thoughts?
Amazing thanks Chef
You are welcome ;)
Looks amazing chef! I can't wait for the video!
Thank you, hope you gonna like it. But for an experienced chef like you, there will be maybe not that much new ;)
@@ChefMajk Love it chef! The potatoes and sauce are perfect as well! Keep these coming😉
Yes its one of my favorites
Thank you so much 😊
Chef, a beautiful recipe. You make it look so easy, I know it’s not. Thank you…🇬🇧
the quenelle of potato is so perfect
Thanks, I like it as well
You are the best chef among the all UA-cam channels
Thanks for support ;)
I'd love you to show us doing this puree quenelle!!
Wrap a large spoon in cling film...does the job. Make quenelle.
Thanks!
Thanks Iman :)
Dobra prace 👍🤙
I'm a fan of old style cooking one of my favorite deserts is "baked Alaska " might make a good video it is easy to make .
Man that is a beautiful beef wellington
Thats a lot of lemon sorbet! Im just kidding, it looks great. Perfect cook on the beef. Well done!
That ball/oval he made of the potato mash was uncannily smooth and precisely perfect, impressive skills, majk is definitely showing off 🤣
That potato mash is my favorite thing to do so you are very close :D
I like your work veri profesional
Sehr geil 👏 😍
Amazing like alwayes chef
Thanks ;)
Chef it looks really beautiful and must taste the same too. You are very talented chef keep it up.
Thanks :)
beouf-en-croute 'my English friends ' - red meat in pastry jacket casing, washed down 'with lashings' of red Claret Premier Crux! ❤😂
im making this tonight for new year eve
Good luck ;)
Thanks! Could you make and plate and walk us through a starter dish, maybe seafood?
Plenty of them already on my channel ;)
That has to be the most perfect mashed potatoe quenelle I have ever seen.
Happy to hear it ;)
Great!! How did you mould the potato at the end? It looks awesome for the presentation of this dish👌
Using a rubber spatula and side of the pan
@@goldamarcella9633 what is the name for that technique,i want to learn it
Yes exactly. But I have no idea what is the name of the technique.
@@mateojedan793 its called a "quenelle" and you can UA-cam how to do it. It can be a little trickey to do, but practice is your friend :)
love your videos,
please share with ous cooking temperature of beef Wellington in oven. rare ,rare medium and wellldone.
and share with ous time and temp roast
I used a thermometer, there is no exact time. You have to watch temp inside the meat
Thank you Chef Majk! You inspire me! I'd like to know your opinion about the possibility of creating an individual version of this Wellington recipe or any other. Thanks! ;)
What do you mean by individual version?
What I mean is to create a Wellington fillet for one person in one dish. Normally the Wellington récipe is made to share. I wonder if you could come up with a solution for a one person mini Wellington. I tried It myself using the molding of desserts and the result was quiet ok. But i wonder what you could do. Thank you for your answer! :)
@@mariosacramentom you I saw that, some restaurant they do it but it is more difficult to make right shape. But you do it as normal just small meat in.
@@ChefMajk i made It circular. As a cylinder. Maybe too much pastry...but It had a good look :)
Love u 👏👏👏
😏
welldoneington! how do you plate ''your mash'', looks great!
Nicely done. a temperature probe reading was ?
I don't remember exactly now but I would say around 50°C when I took off
I like the addition of the spinach. How long did you bake it in the oven for? By the looks of it, the pastry looks undercooked.
Not sure for how long, I had a thermometer inside the meat, that was a priority to cook properly. But the pastry would need a bit more right.
Also, can you make a cabbage dish? 🥬 please
you could put termometer inside later :D simple as that..
but not bad, i will try this recepy aswell.
No, I could not without destroying a pastry
Chef one request can u please add temperature time also 😉
Mega!
Thx
Looking great! One question: At what core temperature did you take it out of the oven and what was the temperature after resting?
Take it out probably around 50 C depending on how you like to cook it
@@ChefMajk Great, thank you so much!
What potatoe did you use for the mash?
chef, what about putting the duxelle into the crepe/pancake, could thus work?
Yes will work for sure
You cooked the mash and mushroom sauce before the Wellington went into the oven
How did you reheat these for playing please?
Inside the pan. Is not difficult to reheat a sauce and mash potatoes I would say
Another excellent recipe chef. What is your opinion on using brioche dough instead of puff pastry, i personally think it gets less soggy so i prefer it, but what do you think.
I never try it, I guess it will be more difficult to do it but tastewise it can be very good.
You should teach us how to make that pomme puree quenelle
I did short video on my patreon few months ago. Lets see in the future if I will do more
Very nice 👌👌👌
Thx Mohamed ;)
Instructions on how to make a potato. Please, thanks😁
Boa tarde ! Eu gostaria de lhe perguntar esse prato não deveria ser com massa folhada ?
That is puff pastry
No shallots in the duxelle? Not really an issue but the mashed potato seems more like a sample than a portion needs way more but bar that very good
Those mashed potatoes are so smooth that I thought it was a lemon wedge. 😂
Ok I take it as a compliment 😁
Chef can u please do more vegetarian dishes. 🙏
Chef can you make oven roast duck with red cabbage and potato dumplings the original one,,,thank you chef
Maybe in the future ;)
@ChefMajk I have a question.. I made this lots of time in Cruise Line. But once I have faced a problem. During cooking into oven the bottom of puff pastry used to get verry soggy. It's get wet by the beef juice. I didn't get to know how it's happend. Before when I made it didn't happen. Can you tell me about that?
If you get a soggy bottom that is means you got too much moisture inside or you did not close it properly. Maybe your mushrooms are too wet. It can be more things.
@@ChefMajk thank you..
Good effort all looks great the pastry could of been cooked a bit more maybe the leaf released moisture
You are right, the pastry needed more but meat was cooked so I did take it out.
@@ChefMajk still very well executed Iv subbed to your Channel 👍🏽
I did a wellington for New Year last night. Used my new meat probe thermometer. Took it to 56 degrees...rested...fillet was well done, grey, tasteless...what did I do wrong? Should I take it out the oven about 10 degrees below the desired level?
Yes for sure, 56°C has to be there after resting but you have to take it out of the oven at least 10 degrees before.
@@ChefMajk Thanks! I'll know for next time.
Insane quenelle 😍
Thanks ;)
More mash pls
Can you show us how you quenelle the mash potato? 😃
Maybe in the future, I did short video on my patreon few months ago so for now I am not planing to do it again.
Parádní video jen bych tě opravil u roast mushrooms to bys je dělal v troubě takže fry nebo jen cook a u masa stejný jen je to sear. Zdraví kuchta od protinožců.
Muze byt, takovych veci tady na kanale najdes vic. Anglictina nikdy nebyla moje silna stranka 😬
@@ChefMajk zatím jsem viděl jen tohle ale určitě mrknu na další, jinak když jsem v 25 vyrazil do Austrálie tak jsem měl english tak 0 takže respekt že ti to takhle jde. Keep it up a udělej svíčkovou v moderním pojetí to by mě zajímalo.
13:03 should you have let the steak rest for a bit longer before you cut it?
Yeah maybe, I dont remember for how long I did it now
Please make salmon en croute
Will do ;)
Chef what kind of beef did you use?Chef can you do written recipe please.Chef can you do creame Burlee please
Beef tenderloin...that is the only thing for wellington.
@@ChefMajk thank you
Finally an amazing UA-cam channel about good cooking and not that fast food thing
Thanks, I am happy you like it ;)
Yo Chef you gotta good homemade pasta dish?
I think I got only one recipe on the channel now
I saw a tail of some sort when u was sweating off the duxelle, cat or dog I couldn’t tell lol
It was a dog 😁
Show us how to make a quenellr
This video is on my patron page as a bonus
Hi Chef is it ok to sear on a nonstick pan?
Yes for sure
@@ChefMajk you inspired me to do some quick research. I realize now that you are using a ceramic coated pan. I didn’t know it was only the PFOA pans that release toxins at high heat. The only downside I read about ceramic is that it eventually gets micro abrasions which lessen the non stick.
👏👏👏🤤🤤🤤
Does anyone have the link to that thermometer?
In description
Can you add truffle inside the Wellington with the duxelle
Yes why no
@@ChefMajk would you know the rough ratio of truffle to mushroom? Don’t want to over power it
@@harrybartley9437 canon really said that. Depend on truffles. Just try to put a bit and taste it and then put more if you need.
Nice video, but it's hard to understand what you're saying wityhout subtitles because of the audio track
What was oven temp as well as internal meat temp?
Oven around 200°C, and meat around 50°C when I took it out. Not sure exactly now
I love dish ! But. ...Why you don't show grill time beef wallington and rcp of puff pastry?
What do you mean with grill time?
How long does the sauce reduction take?
Until is reduced there is not exact time
3:03 why do you use vegetable oil and not olive oil for your steak?
Question should be why I should use olive oil? Olive oil is for salad or any cold usage for me
Big fan of your channel, love learning so much from you, but that pastry looks doughy and even raw at the end of the video... Any thoughts on how to prevent that?
Probably cook it for more and high temperature. I was focusing mainly on meat temperature so the pastry could be cooked more probably but I did not mind it.
Raw spinach releases a lot of water when cooked, which would keep the pastry doughy. Personally, I’d skip that part.
Chef. Is your puree ratio 50/50?
Not sure about but very close to 50:50 yes
Is it normal to see blood pooling at the bottom when you cut the wellington?
Yes, but it is not a blood but juice from a meat
@@ChefMajk thank you and great content 👏 👌
Hong Kong egg fried noodles
Nice videos but the background music is loud and annoying
The track is dope
What is the sauce please ? I see many recipe of this beef but not the sauce
There is a recipe for the sauce as well in the video
abi şarkıları kıs biraz pls
No mustard?
I think there is
chef please, give us temperate
Temperate for what?
Med rare 55-57oc
You have not brushed tenderlion with dijon mustard after sealed it... if I'm not wrong, in the original recipe there aren't spinaches....
Yes I did
Yeah, this guy aint got any Michelin stars and is an enthusiastic amateur at best. People have said he undercooked the pastry and he admits it! I would not take tips from him!
@@TheGazzap45 amateur with 11 years experiences in the kitchen and 3 years in michelin star restaurant...And if I admit my misstake that mean I know recipe is not perfect not that I don't know how to do it 🙄
musics terrible bro. Cooking fantastic. Found the audio super distracting
this dish is not simple, it need very patience and softness.
Watched just all the way just to see how potato mash was shaped and that part wasn’t shown. 🤔
Rather that use raw spinach. Juice the spinach and use it to make savoury pancakes. This will give you the green you ate after and also stop any moisture getting into your pastry and making it soggy/raw.
Good idea, I was thinking about cooking spinach next time so I can put more with less moisture.
You still need a better barrier between the pastry and meat juices. Pancakes soak it up which is why they have been used in Wellingtons since they were first invented.
@@1paullavery Yes for sure you can do them if you want to. But I don't think they are necessary every time.
I would say that looking at you're very undercooked pastry on this video, that they were definitely needed on this occasion.
@@1paullavery yes in my recipe with spinach it would help for sure
That is speck not Parma ham