Julia Child's Mysterious Beef Wellington... what's the deal?
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- Опубліковано 10 тра 2024
- The Julia Child Beef Wellington... Why does nobody talk about this?
#juliachild #beefwellington #jamieandjulia
00:00 Intro
01:44 Brioche Dough
03:18 Mushroom Duxelles
06:43 Pâté
09:10 Brown Sauce
10:19 Beef Fillet
14:18 Assemble
16:59 Bake
18:24 Reveal & Final Thoughts
Mastering the Art of French Cooking Vol 1 & 2:
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Recipe - All add this shortly - Розваги
Jamie!! You didn't mess up in this recipe! This is how Julia *intended*! If it was meant to be medium rare, she would have specified. She was adamant about specificity in her instructions. The woman knew exactly what she was doing- she knew that sliced beef would cook faster, and that forty minutes wouldn't give you medium rare.
YES!!!
I think you're absolutely right about this. Plus, no sear?? Curiouser and curiouser.
@@AMarie333 tw for blasphemous in altering THE RECIPE of THE JULIA CHILD, alas, I would sear the beef!
It’s supposed to be medium rare! Well said! Also, you HAVE to sear the beef. I’m shocked it’s not in her cook book. I’m also shocked she recommends the meat be cut PRIOR to cooking. That goes against everything I know about a beef Wellington. Than again, she is a master of French cooking. This is an English dish. Perhaps that’s how the French make it?
I say yes for sure you needed the ham, bc it adds a big majority of the salted flavor. Great job tho!but for sureeee dont change the recipe. It defeats the purpose! Lol! Looks really good tho!
Alton Brown busted the myth of mushrooms absorbing water while being washed. It's been a very long time since I've seen that episode of Good Eats, but I think he even tried fully submerging them in water and letting them sit, and they still didn't absorb a lot of water. They're not going to become waterlogged just from a quick clean.
yup! that's where I learned cleaning mushrooms is actually better than no cleaning at all, Good Eats was a formative experience for me lol
I think I still have this episode on my DVR. The difference between washed and towel cleaned mushrooms was so minuscule I think it was a few grams. I’ve washed my mushrooms since. Saves me time and I can be assured they’re not filthy.
It really depends on what kind. I’ve noticed that when I forage that chanterelles turn into a soggy sponge that can’t be reversed if they are washed rather then brushed.
Plus people, they are grown in chicken manure !!!
@@Doktracy Jesus Christ you ESPECIALLY need to wash foraged mushrooms. Do you know *why* you can more easily forage a lot of certain kinds of mushrooms? Because the environment of various different kinds of dead things, rotting food, and literal animal shit is hard to replicate in an industrial setting.
If they get water logged then wring them out. But wash your god damn foraged mushrooms for FUCK'S SAKE
I work in a grocery store. You absolutely should wash your mushrooms. Why? Because I watched those kids in produce drop an entire pallet of mushrooms on the floor once and then just pick them back up and put them out for sale because they figured you should be washing them before eating them anyway.
Have worked in produce. Wash your produce.
I always wash my mushrooms and have a specific mushroom brush. Just under the running water though not immersed in the water.
I used to work in produce at my summer job in college. I once dropped mushrooms on the floor so I asked my department manager (aka the big boss of our dept.) and he told me to just “pick em up and send em right out, bud).
You should wash anything you buy in the grocery store execpt for deli meat.
@@Aplldh Don't wash meat ever just dry it.
I'm sorry you didn't get your medium rare beef. I read something a few years ago that recommended shortening baking/roasting times on recipes from older recipes by about 10-15 min. Apparently older ovens (pre-1990s) were often "leakier" i.e didn't hold their temperatures as well as modern ovens so older recipes that go off of cooking times were written to accommodate for that. I've done that and had some success. In general, I prefer using internal temps for determining doneness rather than time. I'll start temping the food 10-15min before it's "supposed" to be done and then go from there. I'm interested to try this method for wellington though. My biggest complaint about most recipes is soggy pastry which this doesn't seem to have. Love watching your kitchen shenanigans as always.
Another question would be whether the oven is a convection oven or not, as so many modern ovens often are.
Convection ovens cook FAR faster than traditional ovens.
I don't know why, but I read this comment in Julia's voice
Was thinking the same about older ovens vs modern ovens
^^^This. The seals are much better and our ovens (newer models) are much more correct, when reaching temperature.
I wouldn't even do that first roasting of the beef, just in the brioche. Old recipes often overcook the beef. Maybe it was the ovens, maybe cooks didn't take the meat out to come to room temp as a lot of us do now.
Congratulations Jamie. I know you weren’t happy with the result, but wow, that was a big accomplishment. And hey, this is so different to Gordon’s recipe (and still the same). I’m glad you added this option to the internet.
Thanks Rafael!!!
From Kenji:
To Wash or Not to Wash?
You may have read that rinsing mushrooms under water is a big no-no, as they'll absorb liquid and become difficult to cook. I'd always wondered about this myself, so I did a couple of tests, both roasting and sautéing mushrooms that had been rinsed under cool running water and spun dry in a salad spinner versus those that had been painstakingly wiped clean with a mushroom brush and a damp paper towel. I made sure to weigh the mushrooms at each stage to monitor how much liquid they absorbed and exuded.
First off, it's true: mushrooms do absorb water when you wash them, but it's only about 2% of their total weight, or, translated to volume, that's about 1 1/2 teaspoons of water per pound, which in turn translates to an extra 15 to 30 seconds of cooking time.
Bottom line? The best way to clean mushrooms is to wash them in cold running water, transfer them to a salad spinner, spin 'em dry as best you can, then cook them just as you normally would, tacking on an extra few seconds to help them get rid of the extra moisture. Just make sure not to do this until just before cooking. Excess moisture can shorten their shelf life in the fridge.
Kenji knows what he's talking about!
@@nickkoenig2778 It's too bad Anti-chef doesn't take Kenji's advice on meat temps. Jamie tends to overcook the meat and poultry.
@@publiusovidius7386 relax, dude. Kenji is a professional chef; Jamie isn’t, but he is a hard working guy who has been learning tons of great techniques (way more than the typical home cook). Plus, he has a great stage presence.
Even the best make mistakes. Kenji, when he was in a TV competition (I forget which show), he failed to remove the kale ribs. Anyway, I enjoy this channel!
@@nickkoenig2778 There's a difference between making a mistake in a competition (Kenji) and not fundamentally understanding how meat and poultry cooking temps work (Anti-chef).
I find no need to wash mushrooms ever. If there is some dirt is it always peaty and soft and cooks just as well as the mushrooms and is harmless and tasteless so senseless to make the extra work and trouble.
My dad tried to make this, he’s a really excellent and experienced chef and even he had problems with getting this recipe to cook right. He actually undercooked it, this mysterious recipe is clearly too advanced for us mortals to make.
juliya's method is absolutely wild, to make this properly follow gordon ramsey's prep for it, I believe his is far more authentic.
Omg I'm obsessed with this channel. Thank you Jamie. I had the great honor of meeting Julia and spending an unforgettable half hour with just she and I. She made me the center of her attention and remains in my mind, one of the kindest and most sincere persons I have ever met. I truly believe she would have been so pleased with you and your channel.
wait, what? how?
@@leticiaevaristo2118 I worked as a room service waiter for a 5 star hotel in SF. Julia, a guest, opened her door when I delivered champagne and canapes to her room. She took the bottle and the tray, swept open the door, insisted I "come in, sit down, and take a break." She popped the champagne in 5 seconds, poured 2 glasses, moved the canapes to the coffee table and plopped down beside me and started asking me about my life. Looking back, I wish I'd had a little more to tell...the memory remains fresh more thn 3 decades later.
@@TheGoogilly Is this what I'm supposed to do in fancy hotels when they bring the champagne? Because I've been saying thank you and closing the door. I always figured that hotel staff are so incredibly busy that any extra chatter would be a nuisance.
@@TheGoogilly you might enjoy watching her on PBS's channel. ua-cam.com/video/NlGFkXd-QT0/v-deo.html
@@TheGoogilly Wow! What a cool experience!! Thanks so much for sharing it; it's lovely.
I'm impressed. That is a great looking Wellington, even with the problematic beef. Julia's idea to put the filling between the slices is probably the best way to enhance the flavor, but if I were making it, I would sear the whole filet, let it cool, then slice it, and then bake it in the brioche. I think it needs to go in practically raw, but that's probably because I want the finished beef to be practically raw!! A much cheaper dish 'en croûte' that I make a lot is a whole fresh (homemade) pork sausage baked in brioche. I learned to do that from a recipe by Jacques Pépin. You might try some of his stuff one day.
Julia's got it covered. Saucisson en brioche, Mastering Vol. 2, 299-304. Includes instructions for homemade or store-bought sausages.
@@publiusovidius7386 : Well, there you have it!! I'm not really familiar with vol. 2.
I think your suggestion to sear is a good one. The first time Jamie mentioned wanting medium rare I thought that ain't going to happen with the double cooking.
We just took the washed mushrooms and squeeze the excess liquid out of them, work fine ...
Love Jacques Pepin; he has thrifty tips.
Your passion is clear. I think Julia's recipes might need tweaks to work with modern equipment. Ovens today are much more efficient than they were in Julia's day. And her treatment of the Filet Mignon meant it needed far less cooking time in the cheese cloth in a modern oven. But the techniques are still sound, and the chicken liver paté is great on crisp, buttered toast with some red wine.
Lol I think people don’t talk about Julia’s beef Wellington so much as opposed to Gordon Ramsey’s because hers just requires so much more effort and time lol. But definitely on my list of cooking projects to attempt you’ve convinced me.
You got this!
@@antichef Oh if you could do a Julia versus Chef Ramsay taste comparison between their two Wellingtons, I bet that vid would go viral. 😁
@@Marcel_Audubon It takes one to know one.
@@Marcel_Audubon Well like professional health care workers say, only miserable people are miserable to others.
Get some help for that black heart 🖤
It's also because it's an overcooked mess that wasted like $70 worth of beef.
Serious Eats has about the best Beef Wellington recipe around.
You're washing your mushrooms just fine. You're doing it right before you use them. You're doing great.
Solid effort! I don’t like rare meat anyway. So I will make it your way. Jamie Child’s Beef Wellington. 👍
👏 Thank you!
Really appreciate the fact that you added chapters for this video. Really helpful, especially when I come back to these videos when cooking for a visual reference of what to do (or not to do)
I never thought of it in that way before. That’s really good intel. I’ll try do this more often
I don’t know if I’m more impressed that you attempted this recipe with all of its confusing steps while flipping through 2 volumes of Julia’s cookbooks OR your amazing filming/editing skills.
aw thanks!!
For just _one_ of her dishes, you do more cooking from recipes than I do all year. I'm exhausted and stressed just watching you. Thank you for your sacrifice.
Since you got into it here, I'd like to recommend the Good Eats episode on mushrooms, where Alton Brown goes into the whole mushroom washing thing even more. The reason you're not supposed to wash them is they're like little sponges that absorb all that water... Except, they don't. When weighing mushrooms before and after washing, the difference is so small it pretty much has to be just the water on the surface of the mushrooms.
At the same time, I have to weigh in on the main reason you give for washing them (other than "Julia says" and "they look dirty," which are both fine reasons): unless you're buying wild mushrooms from a roadside stand or something, they're not grown in... well, excrement. Mushroom farms actually use decaying wood. Still not something I'd want to eat, but it's possible to be right for the wrong reasons.
And finally, while, again, I'm firmly behind you in washing that wood-based dirt off, the reason your wash water is so dark isn't from the dirt, but from pigment washed out of the mushroom gills. Those are crimini mushrooms, also known as baby bellos, because, well, they're young portobellos, and if you've ever seen the inky liquid that comes out of the gills when you cook a portobello, you'll know what I'm talking about.
Also, I haven't done a lot of Julia's recipes, and I've never done the mushroom squeezing thing. Since you do it so much, have you tried cooking with the mushroom juice? Is it useful for mushroom gravy or for flavoring beef stock? Or do you just toss it, and I'll have to do the experiment myself?
Oh yeah, I live in a country where we all go mushroom picking in the woods for huge yeildd of every mushroom thinkable, and you NEVER throw away mushroom juices! They go in the feezer if not directly into a sauce! So many of the mushrooms I pick are dried for later use. Like porcini. Which means before you cook with them usually they get a good soak in water. The excess water with that squeezed out a smidge is pure GOLD with red wine and stock for any venison, reindeer or wild meat sauce or whatever you may be cooking. Gives huge depth to any soup base.
I live in South Africa and have had the opportunity to visit a large commercial scale mushroom farm who actually use chicken droppings as a medium to grow mushrooms. Since then, I've made sure to wash them EXTRA well!
i grow mushrooms on shit and dont wash them and no one has ever complained to me about it lol
@@Acolis Eh, home-grown is different from commercial. Both the growing methods and how you treat it when you cook. Honestly, properly composted, it's gonna kill off the harmful bacteria anyway. It's just best not to trust that a huge commercial batch will always be 100% safe, because there may be cool pockets a large operation can miss. Between the liability from that and how consistent and dirt-cheap wood shavings and pellets are, large-scale mushroom farmers tend to go with that over manure.
Keep the mushroom drippings Townsend's does a great recipe for mushroom ketchup from the 1700s that I have tried on roast beef and is excellent
Bravo!!! You did a Fantastic job, something to be proud of. Not many people would even attempt such an old world approach at this classic old school recipe from Julia Child. Congratulations, you are one in a Million!!! Namaste'
Thanks, Sean!!🙌🏼
Thank You!!
Beautiful. This dish was very popular when I was a college student in the 1970’s. I ordered it any time I went to a restaurant that served it. I haven’t had it in years. Often, it was made with a thin layer of mashed potatoes right underneath the brioche. Your finished product looked fabulous, and though I am a fan of medium rare beef, it didn’t look “too done” to me, and my mouth watered as I watched you eat it. Good job!
Omg I’m sooo stoked you’re still making her recipes. I finally got a copy of the book I made the chicken Coq au vin and her famous reine de Saba cake last night! Between the cook book, your videos and Julia’s it made it possible. Thank you for the amazing content!
Love to hear that. Thank ya!!
I made the Reine de Saba last night! I'm no stranger to cooking from Mastering, but I'm not a baker at all, and it really did turn out great. My baking projects almost never come out how the recipe writers intended (with the exception of Claire Saffitz's forever brownies), but this one was delicious!
Make the icing the day of serving
I absolutely love your content. As the husband to a wife that can barely make macaroni and cheese from a box, I do all of the cooking and get a huge kick out of your trials and tribulations.
This was a big undertaking! Even though you weren't 100% happy with the result, I think you did GREAT with this! p.s. If you need to slice meat like that again in the future, you can freeze it for a short time (maybe 15 minutes), to firm it up a bit so it will be easier to slice through it.
This is just what we need. Some HUMOR in the kitchen. Love it. Bravo!
Don't be so hard on yourself Jamie! I would still eat it! It's a pretty difficult dish to make. :)
Thank you, Michela!!! 😄
Would love to see you redo this recipe with the regular technique to leave the beef whole. The bread looks so good and the sauce as well.
You actually did quite well. Over 50 years ago, I was a new bride. My spouse invited his cousin and her husband to dinner. Wanting to do right by him and make a good impression with his family, I tried this recipe...without the food processor. It was a total disaster. Nothing went right. Then the funny side of it all hit all four of us. We sent out for pizza, and still had the wine. We laughed about it for years. I'll never try Beef Wellington again. By the way, in the 1970s a man called "The Galloping Gourmet" wrote a cookbook. Recipes were complicated. Most were a horrid mess. I went back to my trusted Amy Vanderbilt and Pennsylvania Grange cookbooks.
I just discovered your Julia Child series...fantastic! I'm 65 and have been a Julia Child fan since her early live TV days, and its great that a young person like yourself is continuing her legacy.
However, I'm not a fan of her Wellington recipe, and think Gordon Ramsey's recipe is far better. She seems to be copying Veal Orloff techniques - which would be a very good recipe to try. I believe Julia has a recipe for that in Vol. 2.
At any rate, kudos to you and keep up the good work!
Thank U Robert!!
I think a far less fussy approach to this would be to cut the tenderloin in half lengthwise, and put the mushroom filling in the middle with the two layers of beef stacked like layers of cake.
This could be done after browning the tenderloin in the conventional manner in a frying pan.
OMG love the use of a clamp to keep your cookbook open ❤️ genius!
Regarding the to wash or not to wash controversy...If one ever drives past the mushroom farms ( in my case Pennsylvania) & became saturated by the overwhelming manure stench this delectable food grows in, you would not only be rinsing them, you would consider putting them through a dishwashing cycle! I'm with you & Julia...rinse & dry. Love your show...❤️
Don't suppose over by Kennet Square? Hoping to actually make it to the mushroom festival soon.
Wait... that's this weekend? Glad I watched this and read in the comments, I'd have missed it.
Ok, I just discovered the absolute RIGHTEOUSNESS that is this channel. So, naturally, I'm bingeing like there's no freaking tomorrow! Lordy, Jamie - Beef Wellington? You might just be nuts!
If I may-
When you were rolling the beef and mixture in the cheesecloth, if you would've held the ends and kept rolling it, it would have gotten tighter and tighter. That probably might have helped. I still am in awe you tackled this recipe, and you got a like and a sub from me. Good stuff!
I love that you have your "own" cooking style! You're making kind of serious food, but bringing an element of fun!
I have the same feeling about mushrooms - I wash and strain mine as well, even though I know *they say* that I could just wipe them with a damp paper towel. *shrugs* C'est la vie.
c'est la vie!
Chef Jacques Pepin washes his mushrooms in water and dries them just before he uses them. If its good enough for him, its ok by me!
@@marjoriekloster8949 Jacques has been around since wood burning stoves in french restaurants in the 1950's. Still alive, still going. And I'm still doing his recipes for 30 years. And he's been doing it in 4 completely different worlds like a freaking time traveler. Like you said, if he says it's okay to do whatever it is, it's good enough for me as well.
I remove the stem then peel the "skin" from under the rim and up and over the top. " clean and firm
@@antichef Alton Brown did a fantastic job of dispelling the myth about washing mushrooms. He used a fancy scale to weigh the mushrooms before and after washing . Negligible difference!
You bring me joy! Thank you with all my heart.
FYI. They make meat thermometers where the probe is on a cord, and connects to a little unit that you keep outside the oven. You can set the unit to beep when the meat reads at your desired temperature. You put the probe in the raw meat, set the desired end temperature, put the meat in the oven with the cord running to the unit outside, and wait for the beep. This takes all the guess work out of getting meat to your favorite level of doneness. It makes a huge difference, especially since cooking time varies by the size of the piece of meat, and you can never be quite sure how long something will take.
Subtract 5 minutes from the desired temperature when setting the thermometer. The meat will "coast" upwards by at least that amount as it rests before serving.
A $20 thermometer would save Jaime so much heartache from overcooking his meat. Clearly 60 year old recipes are not to be trusted with cooking times and temps, and objective measurement is required to be sure.
FYI the ham adds a pork-salt flavour that really complements the otherwise bland interface between the pastry and duxelles layer.
Wonderful to watch ! Thank you !
I love how how you show the whole process and not just the good parts of it. Subscribed!
It looked fantastic on the outside. And as long as it still tasted good, over done is okay. I only had Beef Wellington once at a long gone restaurant in Chicago called The Bakery. The chef did individual servings. I loved it. I do not have the skill to make it myself.
To be honest, i really don't care what the recipe you're doing i just watch your videos because i like and enjoy the way you cook, the way you try to make the recipe work in a way or another... keep up
This is the first video of yours that I have ever watched and I subscribed to about a minute 20 seconds in. there's something I truly appreciate, it is that you are willing to document your journey through this vast vast landscape that is culinary, dude, thank you. subscribed.
This is so different from her earlier recipe. The one I have used is from the companion cookbook to her original PBS series in the 60’s. Overnight marination of the beef, searing, no slicing,puff pastry, and Medium Rare!
You, Julia, and myself are correct. Mushrooms are filthy. I had been cooking them for at least 1.5 decades before the food network chefs started telling me to wipe them down with a damp towel. I compare that to washing my dog with a damp towel wipe down. I always use a salad spinner for drying freshly washed produce, which is a good thing. I support “common sense” over misguided risky ideas. I have worked my fair share of hospital patient food acquired illness. Wash all your fresh produce, but remember, it will have a longer shelf life if it is washed shortly before using.
By the way, I love your over pour on the “teaspoons” of brandy.
Congratulations to anyone that tries to tackle Julia's nightmare inducing, overly complicated recipes, hats off.
You did a great job!! I know some of Julia's receipes take off in different directions but they're well worth it. Thank you for making it!!!
Just discovered your channel and have watched a handful of videos already. Great content and I’m very impressed with your ambitious endeavor. Most of these recipes are quite daunting and intimidating to attempt. Bravo 👏🏼
Bravo 👏🏼 each component of the dish looks amazing!
👏 Thanks muchly!!
I just came across your channel and i have to say i love it!! It's so refreshingly real!! Sometimes when I use one of these complicated cookbooks i feel like an idiot. Then when someone does a video on it they make it look so simple and easy.
I learned more about making dough and I'm ready to get my feet wet and try to make something that requires a crust with my own homemade crust!! This was fun and inspirational!! Thanks for putting your frustrations AND your successes on here!! You are very relatable!! THANK YOU!!
And, By the way, , that bad boy (the beef Wellington) kills amazing!!!! I'm not sure if i would be ready to try something like this but maybe my own or with homemade crust!! Sure!! 😊
I look forward to bringing your channel!! ❤️❤️
So awesome reading that, Michelle. Thank ya for all the kind words! Get your feet wet and make that crust... you got this! :)
What a lot of work!!! Thanks for sharing😊
I just found your channel. It’s great. A wonderful sense of humor. What a great concept.
having worked in a few steak houses over my years, I think what you produced would be considered to be top notch yumyums by most of the customers. Medium rare does not go over well with most (It's the only way I'll eat beefy goodness). A hint of pink or a drop of blood sends a lot of Americans into heart failure. It didn't look to horrible to me, and like you said, it's the taste that matters. So you did a beef Well-done-ington. Besides, you have to remember Julia's motto while cooking..."A drop of sherry for the item being cooked, a bottle of sherry for me!" :-P
i want my meat well done+++ MAKE IT BLACK
He made a beef welling-done.
If it is done enough to not move or moo when I stab it with a fork, I'm happy. Then again, my grandfather was an Angus cattle rancher with one major buyer. What went in our freezer was the same as what left the ranch on the hoof in Stuart Anderson trucks. Remember the Black Angus Steakhouse chain? THAT beef is what our family pulled from the freezer for dinner most nights. Overcooking it would have been a sin without equal.
A tenderloin cooked to well done is utterly pointless. It's an incredibly lean cut of beef whose entire appeal is in the texture which you lose if you cook it well done.
I love your Videos and how invested the people are about these difficult receipts in the comments is very entertaining :) Meanwhile its 1 am and I’m sitting in my room eating Pringels and getting hungry 😂
Excellent video. Takes the mystery out of it. That's perfectly done for my taste and exactly how I would love mine to turn out.
Omg im obsessed with this series!
FYI, the way this turned out is perfect to my taste. What an impressive recipe to tackle! If I made that, I would be so proud of myself. Amazing job!
If you do this again, twist the ends of the cheesecloth as much as you think you can to "reform" the tenderloin. It'll both help it slow down the cooking, and hold it together between cooking stages.
Won't that just squeeze out the filling though?
I just got the notification for this show. I watched it, enjoyed it, subbed and now binge watching. Not all of Julia's tv shows came out perfect, so this is to be expected. Reminds me of another tv series, "The Galloping Gourmet." Imperfection and a joy to watch. Keep cooking and love to watch.
How did you get a notification without subbing first?? You have to sub to get the option for the notifications.
You are a champ!! This seems RIDICULOUSLY complex. Well done, sir. Next one will look great, but if it tasted amazeballs so that’s all that matters. I am inspired from your vids. Can’t wait to binge them ALL. Thx for sharing!
what this guy does is exactly how i feel when i watch something on youtube and try to make it.
I’m so happy that someone did her beef Wellington!! I’ve been wanting to try it, but you were spot on as it is “daunting” to read.
This helps me greatly!!
When I apprenticed in a classic French restaurant, we would sear the filet slices just for color, then bake it in the pasty shell (along with the mushroom). It came out medium rare every time.
PS: we did individual servings.
Jamie, great show and I'm with you if the mushrooms look like they need a wash I wash them. May I ask what brand is Steve-o the food processor?
Hey, pastry chef here, if you ever make bread again try not to add any salt until the very end basicly, salt kills off yeast, and especially with the dried yeast you use you should try to let it sit in warm water with the sugar (preferably any of the liquid sugars as well those speed it up) it’ll help the dried yeast wake up and start there fermentation. But other wise looks pretty good for a brioche!
I’ll try to remember that! Thank ya!
Yeah I screamed at that bit like did he just say SALT! At this stage!
I think you did a pretty damn good job , I tend to like my beef on the rare side so I always cut back on times. For me if it doesn't moo when you stick a fork in it, it's done.
I love this chanel sm, saved me from boring long afternoons
I worked as a butcher in an artisanal shop, where we also did prepared and partially prepared foods, including beef Wellington.
One weird thing you notice is every year there's a new trendy thing everyone wants. One year was Turduckens, and one year was Wellingtons...and we had to make 50+ in a matter of days lol. Only about a quarter fully cooked though. Anyways, the chef made the pastry, but other than that I had to help assemble them, so I've made over 20 but only cooked my first one last year lol. That's 6 years later or so I think...better late than never. PS mine came out medium rare...because I'm a butcher I don't mess it up...ever, and it was sloppy as hell but amazing. I also used a pre made Tartufata style mushroom mix with truffles in place of the duxelle. Super rich, earthy and nutty, added some to my sauce too.
*Thank you for your proper respect for the meat lol. Seriously, chefs act pompous but their work comes to a halt if they piss off the butcher. The one person in the kitchen immune from their wrath...provided you're the best.
I think the reason nobody talks about this recipe on the internet, is because it's unnecessarily complicated. I've watched the Michellen star restaurant video of a Wellington, and it seems easier than this. Hats off to you for getting through this
Don’t be so harsh on yourself! You did an amazing job! Remember where you came from? 😂
I think in ‘the old days’ people didn’t really eat their beef medium rare but more well done, so I think you had the outcome Julia intended!
So impressive and hilarious as always!
You have great patience and really enjoying your cooking.
Hate to be washing up. Look forward to many more. Very entertaining chef and personality.
Thank you for cooking from the second volume. No one else is doing that. You're right! That book looks daunting!
Wow patience is a virtue! I love bloody rare beef yet your execution of this very timely insane prep and cash cow was brilliant! I salivated at every turn and twist ! The brioche was incredible , warm glowing flaky old world tavern appearance. My only regret was having to look at my peanut butter and jelly sandwich I made after your video ended.😢
Julia definitely expects her cookbook readers to know what they're doing. 😅
Bravo on having the courage to try, and to share your experience.
Dude, you are inspiring. You did an outstanding job. Wish I had your abilities and you patience. Standing ovation!
I’d love to try this entire recipe but just sear the entire filet and not cut it into steaks. Feel like you’d get a similar result with all the components + easier-to-cook-properly beef. But, Julia knows best I suppose!
If I were to do this one again, I'd probably just keep it whole too
But then the layer of mushroom mixture would be right under the brioche...would prob change the texture of the brioche? eh..what do I know.
A shame it did not come out rare but it looked good and you thought it tasted great. I think the mistake (Julia's mistake actually) is slicing the roast before cooking. I have never seen that. It obviously steamed. I think if you cook the whole roast as is traditionally done it would have come out rare to medium rare. Another nice video, though!
completely agree with you... Thank ya!!
@@antichef That and you actually cooked it for 58 minutes because she had you cook it for 25 minutes in the cheesecloth then it continued to cook with the carry over heat. This is 100% on the recipe, you did nothing wrong at all.
you can also put turkey in there, or salmon, or rice and sturgeon and boiled eggs, or even just stack in boiled potato slabs and gravy... and for the ham component, just slap a couple slices of prosciutto onto the duxelles layer during the assembly stage - its exquisite!
Watching you make mistakes and be realistic about all of this is incredibly heartwarming. There's something so genuinely genuine about you. Just subscribed. Thank you
Okay it's overcooked to our food standards TODAY. Keep in mind that we've made huge advancements in the field of food safety in regards to meat! Next time, I would take an internal temp while doing the second bake (with the brioche bread) to get it to where you want it!
This is what makes a good cook. Trying challenging techniques and recipes, Identifying areas of improvement, not being scared of sharing attempts that don't end up being perfect. He's not a professional cook and doesn't claim to be, like many other amateur cooks do on social media, he's learning and improving more one day a time.
The problem was when you cooked it with the cheese cloth. You should have taken it out, because instead of searing it, you've boiled it.
Thank you so much for this video! I've also tried to find the original but it seems that it belongs to PBS and at least in my country (Argentina) it says "not available". It's odd, I've watched a lot of episodes of The French Chef on UA-cam but this is the only one not available. 🤔
I've had a lot of fun with your video! 😂👏👏👏
Very well done, Jamie - and NO pun intended. This is a great accomplishment. ❤
You recognize what went wrong... We deserve an encore for perfection. New follower to your channel, but I love what you're doing. Keep it up ❤️
Well done, Jamie!! 🥳🥳🥳 Looks like it tasted AMAZING. And entertaining, from start to finish.
Jamie it looks perfect to me and you did a absolutely great job -BRAVO it’s a beautiful meal ❤
I have had incredible success with sirloin roasts and filet wellington in the past using the following recipe: let the roast set out on the counter for at least one to two hours prior to cooking. regardless of what anyone says, this helps to foolproof your roast just a little bit more. sear quickly on all sides in a pan on the stovetop, then cook the roast on a rack in the oven at 250 degrees F for about 45 minutes or until the roast registers 110 degrees with a quick temp thermometer. place the roast back in the oven (if you took it out to temp it), leave it for a couple minutes to re-gain the oven temperature, turn the oven completely off, but don't open the door. let it sit in the warm oven for another 20-30 minutes. take it out and let it rest for 20. this makes an incredibly tender, medium rare to medium roast. if you want it rare, turn the oven off when the roast is at around 100 degrees. you really can't go wrong, and low/slow method makes the meat more tender, as well as giving you more control. highly recommend it.
What an undertaking! I would never try this so bravo. I love that you made your pate and pastry! I would be sad if my meat was over cooked too and I like mine rare. This may be the type of thing you have to make more than once to perfect which is a very expensive dish for trial and error!!
Bless your sweet heart. Nothing hurts as much as overcooked filet mignon. But it still looks delicious. I've wanted to see someone cook this exact recipe all my life. Thank you.
It looked awesome. Nice job!
Well nicely done, love it when you toss the glove and say "order up"
Thank you Jamie! It looked great! To get more rare I think I would not do the pre roasting. Or if any max of 10 min. You need the other baking time for your pastry, the meat is going to cook along with it.
Absolutely stunning! There’s a reason people don’t tackle Julia’s! And you did it spot on! 🎉
Wow.. that recipe Exhausted me and you did a great job
I’ve been curious about this recipe. Thank you so much for tackling this one! How long would you recommend cooking the beef?
It looked good! Great job!
Watching your Channel is one one the most stressful ive done and I love it
Mushrooms minced for boef boot: granny mixer with the bowed blade type beaters in water and use a colander to mesh-out the size you want: dunk it into the bowl and shake it about, the floating bits will come into it. We used this for cream of shroom and shroom gravy, you can process a *LOT* of shroom this way very quickly. keeps the shrooms wet!
Fat the cheesecloth before wrapping. Tiny bit of crisco put on like you're doing a silkscreen works handily, do it then rub it again over a couple paper towels to get rid of any that isn't wicked.
I love how you blatantly just are true to your feelings even when they are of utter annoyance of yourself. Well done. You are refreshing to watch 👏🏻