Individual Beef Wellington | Chef Jean-Pierre
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- Опубліковано 20 гру 2023
- Hello There Friends! This recipe transforms the classic Beef Wellington into a perfectly portioned individual serving, ideal for a special occasion or a fancy dinner. Instead of the traditional duxelles, we're using a mushroom mousse, which adds an exquisite and unique flavor to the dish. Accompanied by a fantastic sauce, this Wellington for One will be a culinary masterpiece worth the effort.
RECIPE LINK: chefjeanpierre.com/beef-recip...
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VIDEOS LINKS:
Classic Beef Stock: • Classic and Essential ...
Boxed To Delicious Beef Stock: • From Boxed to Deliciou...
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PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Fry Pan: chefjp-com.3dcartstores.com/s...
❤️ Demeyere Stainless Steel Fry Pan: chefjp-com.3dcartstores.com/S...
❤️ Porcini Mushroom Salt: chefjp-com.3dcartstores.com/P...
❤️ Demeyere Reduction / Saucier Pan: chefjp-com.3dcartstores.com/S...
❤️ Silicone Brush: chefjp-com.3dcartstores.com/S...
❤️ Digital In Oven Thermometer: chefjp-com.3dcartstores.com/D...
❤️ Instant Read Thermometer: chefjp-com.3dcartstores.com/S...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/S...
❤️ Silicone Baking Mat: chefjp-com.3dcartstores.com/s...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
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✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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CHECK OUT OUR AMAZON STORE:
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OUR CHANNEL:
/ @chefjeanpierre
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CHEF'S WEBSITE:
www.chefjeanpierre.com/
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CHEF'S ONLINE STORE:
chefjp-com.3dcartstores.com/ - Навчання та стиль
This is the best cooking channel on UA-cam. No slamming pots, no throwing food, no pretension. Just good food cooked by a professional.
🙏🙏🙏
Omg individual that I like easier to serve
This Channel is So Good you can keep it in the Freezer for 17 Years!!! Hahahahahahahaha 😂!!!
Can you direct me to the slamming pots, throwing food channel please? 😅
@@ChefJeanPierre ALLONZ Y HON HON HON
OHNYOOOOOOOOOOOOOOOOOOOOOOOOOO
Chef, you sir are the "Bob Ross"of the culinary world.
Dear chef,
As the year comes to a close, I wanted to express my heartfelt gratitude for all that you have done. It has been a year filled with learning, loving, and laughing, and it wouldn't have been possible without your guidance and expertise. You have provided us with countless unforgettable moments through your passion for teaching.
Whenever I step into a kitchen now, I am filled with a sense of confidence and fearlessness, knowing that I have your wisdom and support by my side.
I want to wish you, Jack, and your loved ones a very Merry Christmas. May the coming year, 2024, be filled with even greater success, happiness, and fulfillment for you. Let's strive to reach new heights together and aim for 3 million subscribers by just ringing that bell. It's a blessing to have you in our lives, and I'm excited for what the future holds.
Thank you again, chef, for everything you do. Joe
🙏🙏🙏❤️
Well said❤🛐🕎🎄
amen
I second this. Thank you, Chef Jean-Pierre, for the amazing year full of learning, laughter, cooking and fun!
"Artisan Cooking". Now I understand why People photograph food. Beauty!
@@ChefJeanPierre
Guys, if you're new to this channel: Prepare to see one of the most lovable chefs in the history of cooking. Chef Jean Pierre has a heart of gold and a head full of butter 😅
Edit: Jack I love your work and dedication too!
Haha butter!
Thank you so much! 🙏🙏🙏❤
Thank you so much, Chef!! I appreciate all the good information you have provided throughout the past year! The family loves all the meals prepared based on your demonstration!!
We wish you and yours a wonderful, magical Christmas season! God bless!❤❤
You Chef, are the Bob Ross of cooking!
🙏🙏🙏😊❤️
The paint brush / Bob Ross narrative is excellent. I truly laughed out loud...while learning how to make this culinary masterpiece. What's perfect is the fact that Chef JP takes cooking seriously, but he doesn't take HIMSELF too seriously. The BEST.
Best line ever said…..”If you don’t drink cognac…..you should consider it!!!!!” What a legend😂
"Water is good for no good."
😂 God, Chef Jean Pierre is the best. ❤
Chef, you are the Bob Ross of the culinary world! My family loves your videos and your recipes are simple and never disappoint. Merry Christmas and look forward to more amazing content from you in the new year!
Chef, I been watching you for about a month now, past few days I haven't watched any videos. But today I have been binging you again. As of this hour my day has been utterly ruined, yet you still bring a smile to my face. Thank you, Chef Jean Pierre. God bless you.
I've been wanting to make a beef wellington but there's only two of us. This is the perfect size. Thanks!
This is SUPER smart!!! I hate wasting food, though I doubt I’d ever waste a full Wellington! 😂 Thanks, Chef JP! 🙏🤶
(funny) "If U don't drink Cognac; give it a shot". Sort of malapropism.
@@R.Akerman-oz1tf Yeah.. I always loved that Jean-Pierre was very understanding towards people that can't drink alcohol. But as a Norwegian I can totally relate to certain misunderstandings regarding language.
Jean-Pierre is obviously very intelligent and get the bigger picture of things.
You would if you had to go full Monty!
Jack is one lucky guy! It's like having JP as his private chef. Merry Christmas to you both!
MERRY CHRISTMAS CHEF.... I speak for thousands.... We really appreciate your work on this channel.
🙏🙏🙏❤️
Dear Jean-Pierre and Jack,
Your production quality is a wonderful mix of presentation, technique, humor, and education. I'm not talking about one video. I'm referring to the entire suite of videos. You have created a reliable and consistent system designed to educate your viewers in the basics of cooking and beyond. I've gotten to the point where I can almost hear what you're going to say before you say it, because you drill these concepts into our heads for a reason, and it WORKS.
I didn't just learn how to clarify butter. I learned to always have clarified butter in stock. Stock! I have chicken and beef stock in the freezer at all times. Shallots! I always buy shallots now. Sauces! Eating something store-bought and boring? I'll just whip up a sauce to go with it. Maillard reaction. Duh. Fond. Bench scraper. Mise en Place using individual bowls. Substitutions. Fat and Acid. Fresh herbs. The list goes on forever.
I don't let anything stop me from cooking. You taught me that. Thank you.
🙏🙏🙏❤️
I wish i would have found your channel when i was in culinary school. i've learned so much more just from watching your videos over the past year than a school taught me.
Amazing video as always chef. I noticed one of your mushrooms escaped the pan, one of our favorite chef quotes is “hey you come back over here you” we say it all the time. We quote you a lot actually, you bring a lot of joy to our family! Merry Christmas friend!
When you see Chef Jean-Pierre's eyes light up every time he says "maliar reaction", "cognac", or "butter" 😮😮 you know you have the right cooking channel!😊
What a great idea doing a mushroom mousse , it stays firm and holds its shap . Beautiful 🎉
I’ve always wanted to try a beef Wellington but stopped eating red meat years ago but lately find myself craving it. Maybe I need the iron. But want to Thank You Chef and Jack for all your hard work. You have enriched my life in ways you would never imagine. After losing my husband last year I was in a bad place. But now I’m back in the kitchen enjoying my cooking and so is my beautiful family who lives right next door. Merry Christmas and Happy Holidays to all friends out there. 🥰
If it smells O.K., a taste won't hurt You. Then again, You don't have to swallow.
If the reason you don't eat red meat can allow for an exception, then no one will bat an eye. If you really want to try it, then no one will stop you :)
But if you don't want to/can't do it after all, then also no one judges you
Eat the red meat❤
You as a human.... your natural biome in your gut is specifically designed to digest and thrive on both meat and plants. Remove one, you deprive your natural biological process. You really are going against your own biology to skip out on red meat. Your body is specifically made to digest red meat. Don't deny your own biology.
My most sincere condolences for the loss of your precious husband. Chef JP brings so much joy - I'm so happy to hear that he has infected you with his passion for cooking and that you get to share that with your family!
Did you try the recipe?!
New follower here. You are amazing JP. Love your knowledge and what you share!
Impossible not to like this guy! Admits to „always forgetting something“ in front of the camera, but rest assured, he is a pro through and through. A joy to watch!
I am seriously in love with this channel. You’re a patient, charming person and it’s easy to learn from you. Thanks, Chef!❤
Thanks for your great videos. Not many people make great recipes so easy a kid could do it.
This is food for gods! My absolute favourite dish! Happy hollidays from Denmarj JP and Jack!❤
Origin: France
French Echalion Shallots, also known as Banana Shallots are full-flavored, and because of their long shape, they cook quickly and are very easy to peel. French Echalion (Banana) Shallots are covered with a thin, paper-like skin that can range from pale brown or light gray to a soft rose.
Loved that "if you don't drink cognac.." omg!! Totally loved that!!
Chef you always make me smile, thank you for all the videos you have done for us. All I have to say to the new people that think you are nuts and the ones that don't think you take your cooking seriously because you like to have fun when you work is to take a look in your eyes when you are showing us a finished product, the look in your eyes says it all. Thank you and Merry Christmas
I have been wanting to make a Wellington for a long time. And voila! You made one small enough for one person. Thank you Chef! Finally now I'm going to make my Wellington! Bravo Chef JP! 😊
And I live for that laugh!
Love your reference to Bob Ross.
I can watch you for hours too and be relaxed...as you make your happy little food dishes! 😂
Happy Holidays to you, Chef JP, Jack and the crew and your family and friends.
🎄🎅🎄
😂😂😂 happy little food dishes!!! I actually caught an old Bob Ross video last week late at night and it was so cute to hear him saying "happy little tree here, another happy tree there".
I wish I could sit in the kitchen with you while you do one of these videos. That would be so much fun!
my year is complete, a chef JP video with a reference to Bob Ross. I've always thought that you were the Bob Ross of cooking, and this only confirms it. wonderful dish, can't wait to make it!
You know it's good if Chef takes more than one bite!!! 🥰🤤
Just want to Thank You for sharing your skills. I've learned quite a bit from you. By the way, I'm 71 years old and retired so I'm teaching myself to cook.I love it!
Chef, when you said "no duxelles," I almost had a heart attack (and, secretly, I also was hoping for a layer of brunoise of COC mixed with a demi-glace... followed by an herbed crepe to separate it from the duxelles). Then, I realized, "Relax and watch the video. This is Chef Jean-Pierre. Chef JP ALWAYS DELIVERS!" And, you did! FANTASTIC!
I love a Man who get's excited by his own creation simply because it's perfect ! Bravo Chef !
I'm making my individual Wellington's with the mushroom mousse from now on.
Fabulous Job Chef ! I'm inspired !
M
Wow ! I’m pretty sure this recipe will have tons of flavour and aroma. Cognac plus Taragon And mushroom ,, what a perfect harmony of flavour. It feels Like an orchestra in your Month. What great recipe chef Jean-Pierre . Thanks for sharing this new approach in making beef . Wellington
That looks like a monumental meal to be remembered.
That’s going on my list of things to cook in ❤’24
A million thanks, Chef Jean-Pierre. Another Christmas is around the corner. That means I have learnt from you for another year, which was great. I wish you all the best this Christmas and the coming year. Looking forward to learn from you for another year, then another year, then another year, until eternity! 😅
Even though this is not "the kids are hungry, we're going to make dinner" recipe, it still seems doable and enjoyable especially the painting part! And you know If there is going to be Courvoisier in there it's going to be delicious! WOA! MAMA MIA! Merci beaucoup Chef.
Merry Christmas Chef, Jack, and everyone. Thank you Chef for all your beautiful recipes
Perfect! I made a Wellie earlier in the season, but with gluten-free puff pastry, to accommodate my daughter’s dietary restrictions. Twas ok ~ for gluten-free. But this will hit the spot for the whole family. She can have her individual gf Wellie and the rest of us can enjoy ours too! Thanks so much! Merry Christmas.
You can always tell a vegan-gluten-gun-whatever “ free” a person is…. They ALWAYS tell you.
@@Fdeubcfhbbjhfdthe man's just cooking for his daughter so she doesn't feel left out let it alone
@@Fdeubcfhbbjhfd
As someone who *is* gluten intolerant, you'd better believe that I'm going to tell you! Between the pain, digestive issues, and gut damage incurred from consuming anything containing gluten, you take great pains to avoid it --- lest you incur even greater pain in your digestive system.
@@supergeek1418 I ran your response through ChatGTP. It's response was this: "According to studies, it is estimated that around 0.5% to 1.3% of the population is gluten intolerant or sensitive. However, it's important to note that this very small portion of people with gluten intolerance is so rare that most people will never experience a true gluten intolerant person, but respect should be given when they are discovered."
Well aren't you special. How amazing it is to meet a unicorn. Randomly on a YT channel along with the OP of this comment stream. Two unicorns in one place. How absolutely amazing.
Your Dr's lied to you. You haven't actually taken a real challenge to discover your real problem. It isn't gluten. It's politics.
Maybe you should teach your daughter not to be a Leftist and join the real world.
MERRY CHRISTMAS CHEF!!!! GOD BLESS YOU & YOUR FAMILY
Chef... you absolutely exude joy and a nourishing kind of spirit that extends beyond food. :) thank you
Child with Culinary Desire -- very nice rhyming - beginning of poetry!
I'm fascinated by his Cuisinart, I'm using an ancient beast that replaced my REALLY ancient beast! I guess you can improve perfection!
Written on 12/22/23: I was planning to drive about 400 km tomorrow to visit my parents and my brother‘s family for Christmas.
Christmas has to be postponed this year, most of them are down at the moment with our favorite pandemic‘s current winter wave.
So I ran out of plans for Christmas about 20 minutes ago. I just decided to go and buy some Filet, mushrooms, puff pastry and a chicken breast.
Thanks JP, you did not really safe my Christmas, but you gave me something to do instead :)
_________
Edit on Christmas Eve:
Done it, loved it, will do it again. Although I prefered the traditional Wellington with Duxelles a bit more. The chicken breast was not really necessary for my taste, so I will modify the individual Wellington accordingly. But that‘s personal taste, one has to try to know. The sauce was gorgeous and I added a handfull of left over mushrooms to the shallots.
Of course I make it with your beef stock, wich I make every 4-6 months when I run out of it, I always get 8 kg of bones, half with meat, half with marrow and cook around 12 l of the stuff. Running out of it is not an option!
Thanks again.
@ChefJeanPierreChannels.- Love to. Just talk :)
Thank you for explaining this so thoroughly. I've been wanting to make this for a long time but was too afraid to try.
Dear Jean-Pierre, since i found you´re channel, about a year ago, im addicted and saw like 90% of the content, i love you´re work and videos!
i wanted to know since the beginning what food processor you have there, i need it in my life!
Thank you and Jack for you´re work, greetings from Germany!
Dear chef Jean Pierre. It is a joy watching you perform magic with ingredients. You bring the true joy of cooking to us in every recipe with your bubbly personality, like a family's favorite uncle, loved by everyone who also happens to be a MAESTRO of cuisine.
Thank you so very much for your wonderful videos and I wish you and your family a very Merry Christmas and a prosperous future in everything you do!
🙏🙏🙏❤️
Tarragon goes excellent with chicken mushrooms and cream…omgosh!!! 😋💃🏻💋
Banana shallots are popular in that crazy Aquitaine region of France, where wine is king. 😂🤣😉😂 (Love these 36-minute videos; we need more of these.)
Hello Chef Jean Pierre, the timming of this video is perfect for the holidays. I was looking through your recipes for something special for Chrismas supper. Voila there it is Chef Jean Pierre "Individual Beef Wellington" wow. This looks so good especially with the sauce you made with it. Following your channel since the beginning , I am very confident that I will suceed making this dish. Thank You and Best Regards to both you and Jack.
Everything about Chef Jean-Pierre is yummy...absolutely yummy!
This looks AMAZING! I'm sitting here at my desk at work, nearly drooling on the keyboard.
Its AMAHZING!
You are amazing. God bless you ❤
Thank you for all this years that you tell us your secrets 🇬🇷😎
Another triumph, such a pleasure to watch you at work, sharing your knowledge and helping us all cook better. Thank you Chef JP.
Thank God for your channel. I have learned so much and enjoy cooking so much more. I'm in my 50s and stuck home due to a disability but you have given me another creative outlet and I'm so grateful. What's funny is I lived in Fort Lauderdale for 27 years and had no idea of your restaurant or classes until I moved to Macon Georgia years later. Thank you so much for being generous with your knowledge of the art of culinary. ❤
Magnifique! That mushroom mousse with the extra flavors & the chicken to give it some more body is brilliant, never seen that before. I'm always learning something new with a big smile on my face when watching you Chef. Thank you and very happy holidays!
Merry Christmas JP and Jack! I want to especially recognize Jack. His commentary is hilarious! Love you both! 🎄
If you're a hammer. Everything looks like a nail.
With Cognac, cream rises even in a processer.
Chefs Hammered. Nailed it.
Supreme! I (A swedish chef haha) really enjoy your videos, and your take on Beef Wellington looks very good!! Intresting to mix chicken and tarragon into the duxelle! You made it your own! Looks delicious!!
Joyeux noël Jean-Pierre!
I love my job, always makes we giggle!
Hello Chef Jean. Your Meat Loaf recipe went over like a million dollars when I took the chance to make it for my family. Your tutorial and recipe were easy to follow and yes, delicious!!!! This is my second recipe I want to take on. Looks delicious, challenging but fun and perfect for a classy romantic dinner for two! Thank you sharing your knowledge. Julio Matta - The Julio Matta Project.
Chef I love the way you taste the food. One day I hope there is smell-a-vision 😂 I watched this for the third time and I still want to try this with a sirloin steak. My grocery rarely has filet mignon. Great segment!
Love Bob Ross!! 😍
Happy Holidays, Chef! Another amazing recipe!! It looks easy enough that a child could do it, lol!
I have always felt that you are the Bob Ross of cooking
Bob Ross: "Ooo, and over here let's put a couple of happy little trees! There, just like that, some happy trees!" Love his classes!! Almost as fun as yours, Chef! Thanks for all the time and fun!
🙏❤️
a great recipe! Simply put; ' You live to cook '!!!!
Joyeux Noël Chef! Thank you for this gorgeous recipe. I come here every day to learn your wonderful recipes, & am so grateful that you have basically put your culinary school online for us to learn from and enjoy. You're the greatest!
Chef.... As an American since birth... I completely relate to you not having the word you want when youb want it. You know what you mean! Because of your expressiveness, WE know what you mean! But forget about the words, the food says everything!
You are my new love 😂😂😂 you are incredible… chef and funny and inspiring ❤❤❤ Thank you for sharing your exceptional gift ❤
I love your positivity, and energy!
Mmmmm jp my leg is shaking of joy
Nobody is going to complain about too much butter in their food😎 That is why we love you Chef! ❤🇮🇹🇲🇫🇺🇸
The Bob Ross of Beef Wellington!!!
Beef Wellington is my favourite dish of all time and this one looks absolutely superb!
Your most enjoyable video yet, This is our Xmas Lunch!! Wish me luck !
French, Italian, English, we LOVE you no matter what!
Thank you for a fabulous recipe. I'm using this the next time I have company! Thanks for a great year of recipes and a very happy New Year 2024 to you, Chef! And Jack!
Exactly!! You love your job!!😊👍
Nice Bob Ross shout out chef! Greatest painter of all time
Love the JP way freinds!!!!
Chef Jean-Pierre: I made this recipe today, Christmas Day, for my family. It was delicious! And it looked just like yours - inside and out! My family loved it! And I’m just an ordinary cook. I want to thank you for your clear instructions and for giving me the confidence to try such a complicated dish. After all, even a child could do it. 😊
Merry Christmas and blessings in the new year! Can’t wait to see what’s cooking ahead!
Master Chef Jean Pierre, master of onyion!! KING OF COOKING!!
Another fantastic recipe for the holidays
A TRULY GREAT Wellington. Our local Agustino's restaurant just closed its doors, but made a fantastic Wellington with filet and also with Albacore ! We miss them dearly.
Hot damn Mr. Chef Jean-Pierre, you are the Bob Ross of Kitchen!
🙏🙏🙏
Arm swinging finger dancing Dish! This one’s a winner!!
Merry CHRISTmas!🎄👌🏼👏🏼👏🏼🙋🏻♀️🙏🏼🙏🏼🙏🏼🙏🏼
Thank you. 🥰
I'm thinking you are Bob Ross of cooking 😉
Recently discovered this channel and have been obsessed. Thanks for sharing your knowledge, chef. Appreciate your passion and enthusiasm as well.
I can’t wait to try this! I dried it once for for my ex wife as an a special dinner and it was an expensive mess. Now I know the right way!
Beautiful recipe, but I'm making your chicken Cordon bleu for Christmas! Maybe this recipe for New Years. Thanks for great recipes this year. Merry Christmas from north Florida
I also bought this Woll after seeing it here, I can confirm it's a good purchase. I previously had Tefal non-stick but after 2 years of daily use the Tefal is ready to be thrown in the bin. I've never used any metal in it, only wood, and still the non-stick cover is all but gone.
This Woll however is a different beast. Wrights almost 2 times as the Tefal one I think, but the non-stick part is not just a thin layer. It feels like the whole thing is covered in it. Disperses heat fast, keeps it hot longer, and it feels like a proper pan that I'll use for the rest of my life. I'm very happy with it. It did cost 5x the price of the tefal but I'm sure it will last more than 5x that..
I recently found your channel and made your Egg Nog which was DELICIOUS btw! This looks so yummy. I wanted to express my heartfelt appreciation for your talent and enthusiasm. My hubby and I so enjoy watching your videos. Have a lovely Christmas and a very Happy New Year!
That is Passionate Chefery!
The magic word Jon Pierre is air pockets !