How to Make The Ultimate Beef Wellington | America's Test Kitchen Full Episode (S23 E5)

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  • Опубліковано 10 лис 2024

КОМЕНТАРІ • 113

  • @richdodenhoff6846
    @richdodenhoff6846 8 місяців тому +3

    I made the version for four people, and it was AMAZING! I couldn't find just the Chateaubriand cut of beef, so I got a full beef tenderloin and cut up the rest for filet mignons. The dish is a project, but it's more than worth it.

  • @pamelab7235
    @pamelab7235 8 місяців тому +14

    I’m a new subscriber. This isn’t a repeat for me.

  • @jnorth3341
    @jnorth3341 7 місяців тому +2

    I've been making Wellingtons for a number of years now, using various different methods, I'll definitely be giving this a try.

  • @chak595301
    @chak595301 8 місяців тому

    In my more than 20 years of watching ATK, this is the first episode in my memory where Julia does cook for almost the entire episode. There was a couple of episodes of which Bridget did something similar (for example, remember the Baked Alaska recipe?).
    However, this is one of the episodes of which Bridget was doubting Julia’s cooking method, which kind of made me want to write a symphysis based on this video.

  • @geminiecricket4798
    @geminiecricket4798 8 місяців тому +22

    nice video but I am NEVER going to make this 😅

    • @chevyDboyMike
      @chevyDboyMike 8 місяців тому +1

      😂😂😂.

    • @tundrawomansays694
      @tundrawomansays694 8 місяців тому

      OMG, this is so terrifying to me I’ll order it when I go out for a meal but the expense of the tenderloin alone is a nope, nope, nope! Not ever gonna risk messing up this recipe!

  • @christinawyckoff2164
    @christinawyckoff2164 8 місяців тому +1

    💕 love to watch

  • @susanmassey9635
    @susanmassey9635 8 місяців тому

    Oh! This looks awesome. It’s making my tongue water.❤❤❤❤❤

  • @kevinmason9579
    @kevinmason9579 8 місяців тому +2

    I take it the 450 deg for 45 minutes is using a normal baking mode? What do you recommend regarding convection cooking? I have both convection bake and convection roast modes.

  • @WastrelWay
    @WastrelWay 8 місяців тому +9

    Was that 22 tablespoons of butter? What if I only have 21?

    • @mayonnaiseeee
      @mayonnaiseeee 8 місяців тому +2

      I also only have 21. It's over for us.

    • @awc723
      @awc723 8 місяців тому +1

      I used 23 and totally ruined it....

    • @inge1647
      @inge1647 6 місяців тому

      16 tablespoons make one cup. So 22 tablespoons would be two and three-quarter sticks of butter or 300 grams.

  • @lisayerace6117
    @lisayerace6117 8 місяців тому

    WONDERFUL!!!!!

  • @MrWylde007
    @MrWylde007 8 місяців тому

    I'm sitting here just dying to make that wellington ASAP. I'm not sure the peppercorn sauce will have enough flavor, but I'm gonna make that too.

  • @karen1946-o4b
    @karen1946-o4b Місяць тому

    Awesome! I love this recipe! I have a question, what's the best way to do a salmon wellington?

  • @shadowgirl8038
    @shadowgirl8038 8 місяців тому +8

    What if you want it a little more done?

    • @Supperconductor
      @Supperconductor 8 місяців тому

      Maybe tent it with foil after taking it out of the oven?

    • @angelap32
      @angelap32 8 місяців тому

      When you cook it a little bit longer

    • @thaisstone5192
      @thaisstone5192 8 місяців тому +1

      @@SupperconductorNOPE. The contained heat will make the pastry soften.

    • @OriginalEric
      @OriginalEric 8 місяців тому +5

      you get politely but firmly asked to leave

    • @xipalips
      @xipalips 7 місяців тому

      Use Chris Young's method.

  • @mayonnaiseeee
    @mayonnaiseeee 8 місяців тому +1

    This looks so good. Always wanted to eat Beef Wellington, hopefully will someday. If one wanted to make this without the prosciutto due to dietary preferences, could it be substituted with something or just left out (leaving the duxelles to contact the pastry)?

    • @casualnerdeverything2816
      @casualnerdeverything2816 8 місяців тому +1

      You can just leave it out. It’s not a requirement for this.

    • @mayonnaiseeee
      @mayonnaiseeee 8 місяців тому

      @@casualnerdeverything2816 Thanks! I'd definitely eat one made the traditional way with prosciutto, but if I cooked one, I'd most likely be serving it to friends and family who don't eat pork.

    • @neutronstarpilot4393
      @neutronstarpilot4393 2 місяці тому +1

      Crepes.
      Use Crepes and spread the duxelles on the crepes, and wrap that around the beef.
      Some recipes will use crepes and prosciutto, but if you are omitting the prosciutto
      The crepes will work brilliantly, just make sure everything is seasoned well and you'll have an amazing Wellington.

    • @mayonnaiseeee
      @mayonnaiseeee 2 місяці тому +1

      @@neutronstarpilot4393 That's an amazing idea, plus crepes are awesome. Thank you. Neutron stars are also one of the coolest things in the universe lol.

    • @neutronstarpilot4393
      @neutronstarpilot4393 2 місяці тому +1

      @mayonnaiseeee You are most welcome. And,
      I whole heartedly agree, about the crepes and the Neutron stars.
      O

  • @cucinainfamiglia2018
    @cucinainfamiglia2018 8 місяців тому +2

    ❤❤wow complimenti 😋 ❤❤

  • @bryanr8897
    @bryanr8897 7 місяців тому

    Hot and fast is almost always best for lean cuts. The enemy of lean cuts is drying out, which happens with extended oven times.

  • @edajungck
    @edajungck 7 місяців тому

    Yumityyum yum

  • @Gpenguin01
    @Gpenguin01 8 місяців тому +10

    My hack for Beef Wellington: sous vide the beef, then use store-bought pastry dough to assemble, wrap, and finish the dish. This ensures the beef cooks perfectly and the pastry puffs perfectly as well.

    • @trackzero0
      @trackzero0 8 місяців тому

      Any cowboy worth his salt, doesn’t use the term ‘hack’. Even if he’s got frog exposure.

    • @bicker31
      @bicker31 8 місяців тому

      @@trackzero0 What is "frog exposure"?

    • @trackzero0
      @trackzero0 8 місяців тому

      @@bicker31 frog =french

    • @bicker31
      @bicker31 8 місяців тому +2

      ​@@trackzero0 True, but hack is a part of internet/nerd culture, not French culture - I'm still not connecting the dots

    • @trackzero0
      @trackzero0 8 місяців тому

      @@bicker31 Read, and do some homework. Le repatoire should be a good start for your inquiring mind.

  • @AirrowRocket
    @AirrowRocket 8 місяців тому +4

    Counting how many times they can post this.

    • @trackzero0
      @trackzero0 8 місяців тому +1

      It is not a proud moment worthy of reposting, indeed.

    • @alexf9709
      @alexf9709 8 місяців тому

      Looks like twice...who cares?

  • @ecsu95
    @ecsu95 8 місяців тому +3

    “I’m changing my will and leaving everything to this roast” 😂

  • @mikeplummer8904
    @mikeplummer8904 8 місяців тому

    Oh my

  • @angelf.9630
    @angelf.9630 8 місяців тому +1

    I would brown the beef 1st, and chill it before wrapping it but I enjoyed the video.

  • @133bonzo
    @133bonzo 6 місяців тому +1

    so i made the exact wellington and the same weight. i did everything you did except for the extra strips of pastry on top and after 25 minutes the pastry was burning and my 100.00 dollar roast came out like a medium well potroast. i will never make this again nor follow ever cooking my meat at that temp. i dont understand how mine burnt and yours did not..

    • @einhornmama6346
      @einhornmama6346 15 днів тому

      Did you refrigerate after rolling up in the dough?

  • @justmeandthethree
    @justmeandthethree 8 місяців тому +5

    Sadly, my wife and children no longer want to eat beef.😔 They only want chicken or fish. So, I'm gonna need to throw a dinner party and serve this.

    • @thaisstone5192
      @thaisstone5192 8 місяців тому +1

      Make them do their own cooking. Then you'll see how dedicated to their food choices they REALLY are.

    • @ljd1031
      @ljd1031 8 місяців тому +2

      Salmon wellington

    • @justmeandthethree
      @justmeandthethree 8 місяців тому

      @@ljd1031 Excellent idea!

    • @justmeandthethree
      @justmeandthethree 8 місяців тому +1

      @@thaisstone5192 In their defense chicken and fish are healthier alternatives to red meat. Occasionally I just want a steak. Ya know?

    • @Cyrribrae
      @Cyrribrae 8 місяців тому

      ​@@justmeandthethreelots of reasons to cut down or cut out beef. No reason you can't have a steak alongside whatever you're making for everyone else. I have a pack of frozen steaks I cut and bagged that I can sous vide whenever without much extra effort (or cleanup).

  • @JustAThought155
    @JustAThought155 8 місяців тому

    Very rich!

  • @jackielinde7568
    @jackielinde7568 8 місяців тому +1

    QUESTION: Can you sub smoked salmon or lox for the prosciutto?

  • @guchieskitchen
    @guchieskitchen 8 місяців тому

    ❤❤❤❤❤❤❤❤

  • @butopiatoo
    @butopiatoo 8 місяців тому

    Interesting no initial sear on the tenderloin before making into a "package".

  • @thenext9537
    @thenext9537 7 місяців тому +1

    85 to 130 from carryover cooking? Hmm. I guess that pastry is a blanket but damn that’s 50 degrees of “cooking”. That’s cool. I mean it’s hot but it’s cool.

  • @DoughboyGod
    @DoughboyGod 8 місяців тому

    💎💎💎💎💎

  • @ArthriticAngler
    @ArthriticAngler 8 місяців тому +3

    No goose liver, brings so much to it

  • @rohanlg790
    @rohanlg790 8 місяців тому +5

    As someone from Australia, you lost me at 22 tablespoons of butter, who tf is going to measure that, give me the weight

    • @inge1647
      @inge1647 6 місяців тому

      22 tablespoons of butter are pretty much exactly 300 grams.

  • @ulyssesmelendres504
    @ulyssesmelendres504 8 місяців тому +3

    Old

  • @jimbow2928
    @jimbow2928 8 місяців тому

    Hey Julia, is it a roast or a tenderloin? You’re confusing everybody please let us all know. A roast or tenderloin ? ? ?

    • @TheRealWilliamWhite
      @TheRealWilliamWhite 8 місяців тому +3

      Its a tenderloin roast. A Roast is any large portion of relatively lean meat that hasn't been cut into steaks and is typically prepared by roasting.

    • @lynwessel2471
      @lynwessel2471 8 місяців тому +1

      0:48

  • @ralunix4612
    @ralunix4612 8 місяців тому +7

    Wasn't she supposed to sear the meat?

    • @trackzero0
      @trackzero0 8 місяців тому +2

      This is definitely amateur hour on this.

    • @CP-pe9ul
      @CP-pe9ul 8 місяців тому +6

      That's what I thought too...meat should have been seared.

    • @ralunix4612
      @ralunix4612 8 місяців тому

      @@trackzero0 well I am an amateur thats why I asked

    • @ThreeDee912
      @ThreeDee912 8 місяців тому +4

      ​@@trackzero0 Tradionally it is, but the chef that created this recipe make like like a dozen test versions of this and found the sear didn't actually really add anything after the mushrooms and mustard was added for flavor. Specifically did taste tests with coworkers when developing it. Story's paywalled but they do spend quite a bit of time and money developing this stuff.

  • @jojobiwankenobi
    @jojobiwankenobi 8 місяців тому

    "Let's put all the salt in this tiny location"

  • @edwarren8541
    @edwarren8541 8 місяців тому

    I would love to try this, but I really, really dislike mushrooms. Any suggestions for a substitution?

  • @michaeljj43
    @michaeljj43 7 місяців тому

    gorgeous...a little too rare for me...but just beautiful.

  • @stardel
    @stardel 8 місяців тому

    I'll have by chef make this

  • @carolez8582
    @carolez8582 8 місяців тому +4

    Watch Chris Young and then decide on best method.
    Spoiler: it’s not this one.

  • @Hawghunter2288
    @Hawghunter2288 8 місяців тому

    Don't trust Julia she always got introuble in culinary school

  • @RyanTaylor0201
    @RyanTaylor0201 8 місяців тому

    Did she say 45 minutes!? Cooking the mushrooms and shallots for 45 minutes!?? Lol

  • @trackzero0
    @trackzero0 8 місяців тому +4

    Please abide by Escoffier, and nod to the fois gras that’s missing.
    And the bernaise.
    There is so much missing here, girls.

    • @TheRealWilliamWhite
      @TheRealWilliamWhite 8 місяців тому

      Escoffier is dead he won't be offended.

    • @trackzero0
      @trackzero0 8 місяців тому

      @@TheRealWilliamWhite ignoramace troll.
      Go eat your Crunchwrap supreme before it gets cold.

    • @trackzero0
      @trackzero0 7 місяців тому

      It is incorrect.

  • @davidhicks7442
    @davidhicks7442 8 місяців тому

    In Australia, people stopped eating the Beef Wellington too Many people died🍄🍄🍄🍄🍄

  • @thenoblerot
    @thenoblerot 8 місяців тому

    eh. Beef wellington is kinda less than the sum of its parts imho

  • @marilynsnider8183
    @marilynsnider8183 8 місяців тому

    About the sauce, I'd leave out the booze. Otherwise, I'd make it in a heartbeat.

  • @fumang7946
    @fumang7946 8 місяців тому +2

    Yuck!

  • @RIPMrAlwaysFirst
    @RIPMrAlwaysFirst 8 місяців тому

    First

  • @jerzcnate
    @jerzcnate 8 місяців тому

    I am not eating fungus

    • @sabotabby3372
      @sabotabby3372 8 місяців тому

      They will eat you someday 🍄

  • @Sorana44
    @Sorana44 8 місяців тому

    I dont like raw meat 🥺🫤

    • @Sorana44
      @Sorana44 8 місяців тому

      @@sandrah7512 thanks!

  • @rookiemvp2008
    @rookiemvp2008 8 місяців тому

    @gordonramsey how'd they do

  • @davidyoung8875
    @davidyoung8875 8 місяців тому +15

    stop posting repeats

    • @greggchaffin1596
      @greggchaffin1596 8 місяців тому +10

      Have you tried not watching?

    • @BB_Ninergirl478
      @BB_Ninergirl478 8 місяців тому +5

      First time for me

    • @juliastraus4273
      @juliastraus4273 8 місяців тому +2

      Some people haven't seen them, not every first-timer will be drawn by the same video and they know that most folks aren't as likely to go the actual channel, just wait for what's in their feed...

    • @TheRealWilliamWhite
      @TheRealWilliamWhite 8 місяців тому

      The caviar video was from a couple of days ago.

    • @saabstory69420
      @saabstory69420 7 місяців тому

      Shut up