This Is How You Cook The Perfect Beef Wellington
Вставка
- Опубліковано 28 тра 2024
- This dish feels like a right of passage for any self proclaimed UA-cam food content creator.
Chef Roy's actual name is Ron McKinlay (sorry for stuffing that up homie!) His insta @rwmckinlay
My Insta @andyhearnden
My TikTok @Andy_Cooks
Recipe
Ingredients
- 1.2kg Beef fillet, centre cut
- Dijon mustard
- 100g prosciutto
- 350g puff pasty
- 2 eggs for egg wash
- Mushroom duxelle
- 2 crepes
Mushroom duxelle
- 600g mushrooms
- 60g butter
- 4 shallots (1 brown onion if you can't find shallots)
- 6-8 thyme sprigs
- 50ml whiskey
- 30ml olive oil
- Salt and pepper to taste
Crepes
- 50g flower
- 130ml milk
- 1 egg
Method
1. Start by making your mushroom duxelle. Finely dice the shallots and cook them with the butter and olive oil (you don’t want any colour on the shallots).
2. Next, finely dice your mushrooms either by hand or in a food processor, being careful not to make it mushroom purée.
3. Once your shallots are translucent and cooked, add the mushrooms and thyme, season with salt and pepper and cook for 20 minutes or until the mushrooms are nice and dry.
4. Add your whiskey and continue to cook until the whiskey has evaporated. Remove the mushrooms from the pan and sit in the fridge to cool.
5. Next, mix your crêpe batter until it's nice and smooth and rest for 15 minutes. Then cook your crêpes on a medium heat, try not to get much colour on them.
6. Next, set a cast iron or heavy pan that retains its heat on the stove to heat up. While that's heating up, cover your beef fillet with grape oil and season with salt all over.
7. Seal the beef fillet on all sides in the screaming hot pan including the ends, this should take 1-2 minutes each side.
8. Remove the beef from the pan and brush it with the Dijon mustard while it’s still hot.
9. To assemble, lay your crepes flat on a piece of plastic wrap followed by the prosciutto and finally the mushroom duxelle.
10. Next, place the beef in the centre and roll the crêpes completely around the beef, covering the entire Wellington in plastic wrap. Place in the fridge for an hour to set.
11. Roll out your puff pastry and place your Wellington in the centre. Roll it tightly, trying not to have too much overlap at the seam.
12. Wrap this again in plastic wrap and sit in the fridge for an hour or freezer for 30 minutes for the pastry to set.
13. Remove from the plastic and brush with egg wash all over. Place the Wellington on an oven tray with the seam on the bottom.
14. At this point you can add your optional pastry lattice if you wish.
15. Season with flaky sea salt and bake in a 190° oven for 30-40 minutes or until your pastry is golden and the internal temp of the beef is 46°.
16. Enjoy with a side of mash, red wine sauce and some sautéed green beans, whatever takes your fancy. - Навчання та стиль
I'm a retired painter and for the last two years I've spent most of my time in the kitchen. So I watched this how to vid last night and went ahead and gave it a try. I skipped the lattice but my family and I were more than pleased with the results. Thanks for taking the time to make the vid and I appreciate how helpful it was. A fan in Florida.
i know your short clips get more views but I really appreciate the fact that you still put the effort in to make videos like this because your cooking is so good!
☝
it gets more views but long form videos make infinitely more money
That kitchen is so beautiful Chef!
go get a girl who tells you what to cook in your videos....dont use your dog.
Your kitchen is still superior, Senpai
It’s a beast
The cross over we need’
@@andy_cooks
Hi Andy, is kitchen belong to you and youre resturant? I realy envy you.!
Then i onley kan give you one thumb.
I give you 5/5 for youre videos her insted!
😎👍👍👍👍👍
Beautiful. For Americans he pulled it at roughly 120F and it came up a bit while it rested. I’ve never done the trellising but I’m going to do it this time. Ty Andy!
Super impressive, Chef. Actually, of all the chefs I’ve watched make this dish, including Gordon Ramsey and Nick DiGiovanni, yours stands out. The extra steps-the crepes and the outside lattice layer-all made for a brilliant finish. Congratulations
Glad you enjoyed it!
I agree. Great idea with the crepes because it keeps the duxelle in place.
Nick DiGiovanni is nowhere near the level of Andy and Gordon. He’s not even a chef.
I agree, you have a teaching talent.
I was crazy enough to make a beef Wellington for my wife on Superbowl Sunday of all days. It turned out amazing considering it with my first attempt.
That is awesome!
Thats love in action. Perfect love
cast out fear. I think you are amazing to run with it and let ( let the chip, cookies, crumbs, etc etc fall where it may) love falls where it may!!
You are the man and your wifey hit the Superbowl lottery👍👍
Keep that fire and crazyness going.
She'll love you for ever, wards, faults and all. Lol
Thanks! That process of you first cutting the Wellington with a bread knife for only the pastry and then with a regular meat knife had never occurred to me and its genius, it's always a mess trying to cut it without it being a mess. THX!
I like your mindset with knowing your abilities but having the honesty of criticizing something no matter how small; such as adding a little more seasoning.
Aways room for improvement
That moment where you open it and the feeling of satisfaction where you've put so much work into it and it turns out great, that's the moment I live for as a former line cook and current chef for my family 👌
Wow, as always, you made me super hungry, chef! Your kitchen looks amazing and so clean! And the way you explain how to make this delicious dish is spot on! Thanks, Andy! Cheers from NYC!
Thanks!
Lovely to see your long form videos. Great content, thank you for producing it.
Thanks chef! Amazing video. I will be doing this for my family Christmas dinner!
Holy that sound when you’re making the shallow cut on the crust is so satisfying
I love your shorts and the longer videos! I get so much inspiration to try different recipes from you! Thanks for creating fabulous content!
Love your videos Andy. The relaxed way work in the kitchen makes cooking more fun and I'm definitely going to give this one a shot.
I made this for my family and they absolutely loved it and can’t stop raving about it! Thanks for sharing!!
just loved the detail of switching from a bread knife to a chef's knife. Beautiful. One of my new favorite guys to watch.
Flawless. Love this channel. Great job Chef!
I’ve always wanted to try Beef Wellington! This video is so satisfying. It’s like meditating or playing my guitar, a true form of visual therapy. Looks incredible chef!
Chef Andy! You are the best! Love watching your videos! Keep them coming. Im continuing to sharpen my culunary skills and you are the best coach!
Looks delicious, Chef. I've never had this dish before, but I've seen it made similarly dozens of times on UA-cam. One day I'll get to try this dish.
Love your video ❤ thank you for this recipe !!!
Looks awesome Chef Andy
Chef the temp is perfect and the look is amazing. You also made this look simple. This is the dish I’ve been wanting to attempt for some time. I will try and let you know how it goes. Thanks
Thank you Chef! Looks incredible
I've only recently (in the last few months) come across Andy as a chef on UA-cam. Definitely up there with the very very best.
Excellent presentation, well done !!
As a hospitality professional myself I love all your content. Can’t wait to try this recipe with my dad this Christmas
Loving the long format videos
It is worth a try! Even the first time I tried it , and I took my time with each of the steps, it looked just like your!
That looked absolutely delicious chef!
Looks amazing Chef
My new favourite youtube chef its such a fresh breath for a serious attitude with the occasional small joke instead of loads of jokes makes it a lot easier to learn whilst enjoying the videos 😁
Spot on Mate, Happy Holidays!
A generous portion.
Beautiful. 😋
That looks incredible! Absolutely taken with your channel and best of luck!!!
Never did this version with crepes so I’ll give it a try! I’m loving this videos a lot.
I’ve just subscribed to your channel as Ive loved watching your shorts and was very interested in the beef wellington. I only wished that was on my plate and table. Looking forward to seeing what else you make. Love the channel.
The value on your videos are worth a true million..from all of 🇺🇸 thank you
I love that you are trepituous about this recipe. You'll be in trouble if the "trouble and strife" requests this for luncheon. Fantastic recipe and so well explained. Thanks from Ireland🇮🇪💚😊
You are the best mate, l cooked this and it was perfect! Excellent instructions dude.
Love these full length videos!
Glad you like them!
Awesome work andy
I love watching you cook it’s fantastic!
Thank you so much
That’s a real Beauty there; Wonderful work Chef!
You are the best chef. All the best
My husband and I are watching OMG this wellington looks so delicious definitely a must try for him
Really enjoy your videos!! Your such an inspiration! I would love to watch and learn from you how to make stuffed artichokes.
Excellent video. This will be challenging for me, given all the steps, but I'm going to give it a go. Thanks for the inspiration.
Big hello to you mate loving the channel here and the really fun clips on Instagram,keep it up 👍
As usual, nicely done.
Looks great chef
It looks so beautiful
Beautiful work
I have always wondered what exactly was Beef Wellington. Thanks for another amazing video/tutorial!
My pleasure!
You are seriously an impressive chef
Andy, thank you so much for this wonderful step by step video. Your tutorial gave me a lot of confidence in trying to cook BW and be successful 😊 😀
MMMMM...absolutly amazing watching at 10pm certainly made me hungry !!perfect Wellington
Thank you so much !
That looks amazing
I'm so glad I randomly found your channel....I love sitting back and vibing to watching you cook awesome stuff!! Plus I'm Aussie too, so it's a bonus :p hehe
Pretty sure he’s at Kiwi !
@@stevewilson3627 yeah he is 😊
Great job chef 👍
You did the pastry right. I can’t begin to describe the inside soul crying when the pastry is soggy or not a golden brown. Well done chef!! 👏🏽👏🏽👏🏽👏🏽
I cooked one today mate. It was glorious! I didn't have any whiskey, I did throw in some thyme leaves with the mushrooms, and they came through VERY nicely in the end. I cooked mine for 50 minutes at 375, came out perfectly medium rare.
just amazing chef. One day i will make this recipe
Wonderful recipe Chef!! I'll try this myself for the first time. Hope it's going to be good! Byeee
Well explained Cheff!
This is something I must try one day. My old boss had an executive chef onsite in our corporate offices. I tasted this for the first time there. I was in heaven! Unbelievably good! I was sold. I had a few other times since then. This one reminds me a great deal of our chef's creations so many years ago! Thank you for this!
Love love love your channel
This looks amazing. I have only had two in my long life, The Blue Train in South Africa and Winston’s in Toronto. This could match either and makes me want one right now. Lovely, Chef. Kudos
❤❤❤❤❤My mouth is watering! I know I can never make this, truly loved 🥰 watching Andy! Peace
Perfectly made by a great Chef. Surprised how many don't use Crepes.👏👏
Andy you’re awesome !
Perfection dude. It looks really good 🥰
Very impressive. Please keep the videos coming 👍👍👍🍷
This looks beautiful 😍
Outstanding!
literally perfection Chef, I really enjoy watching you cook! Your shorts with "babe" are brilliant
Spot on as always Chef!
Much appreciated!
Even deconstructed, this is an elaborate dish for the home cook. You made a very good video here, Andy! Next time I don't make it, it won't be because I don't know how. Love the massive portion 🤤
He says it will take half a day... It has always been considered a special dish.
Follow his instructions and don't wimp out, give it a go and you will get it right... I did..!
Hey Andy. A fellow kiwi here. Love these videos mate, absolutely fantastic stuff. Made your oxtail and dumplings recipe with a kumara and pumpkin mash. Was unreal. Thanks for the videos bro. Kia Ora.
Definetley my fav chef to watch. The shorts are good! But I definetley love your energy when going through your process. Gordon is too aggressive lol. Feel like I’m already fucking up just watching him and I have even started cooking!
It's an amazing job.I'm so hungry right now.Nice
Absolute bangers
I am DECEASED watching you make my absolutely favorite (& single most extreme example of why I just can't be a vegetarian) dish!!! I actually have tried to make Welly a few times. Just too much for my patience. This is a masterpiece. Fabulous.
Good job, Chef!
I’ve been following you for a while now @Andycooks, love everything you cook and love how honest you are with your cooking, more seasoning longer/shorter cook times ect ect! Keep up the great content bro 🤤💪🏻🙏🏻
Thanks so much
Amazing chef you are. And thanks for the trick with the pancakes.. keep it up..Hi from CH
Looks good Andy enjoy 😉
Ooo….can’t wait to test this one! Nicely done! 😃✌🏻
Please do!
Looks awesome.
Thank you! This is the first “long form” video of yours that I have viewed. Wonderful. I’ve previously enjoyed many of the “shorts” you and your wife produce. Question: what would you consider the ideal oven temperature to finish the dish? The video mentioned 180 degrees, the description 190 degrees. I use 210 degrees.
Thank you again, chef!
Also, you asked for other desired dishes. How about steak au poivre?
Nice work Chef…👏👏👏
Great content bro!
Andy! Looks delicious and I'm sure it tastes even better! Peace! ❤
I Tried this dish and it was Perfect. Greetings Form Germany and thanks for this video
Just awesome 👏👏👏
Great vid like always! Fellow chef here, i have found that such a hard sear on beef fillet tends to dry it out round the outside. There's just no fat to protect it. So i go for less color than i would eg for a fatty steak, and baste with a lot of butter to protect it in the pan.
Thank you for your detailed explanation. I made Welington few times but crust on the bottom was always moist of meat.
Chef, I wished Gordon Ramsey would have had the same introduction to his Wellington as you gave me here. Because for 10yrs ago I decided to make a Wellington for the first time for a new years eve dinner. As Gordon's video was only 6mins long I started happily unaware after the starter, around 7pm or so... And then the guests had to wait, and wait, and wait. I think we ate the main around 3h later or so. I remember the duxelle taking sooo long time to get rid of all the moisture. Nowadays we all laugh at it but at the time I was so, so stressed 😂
Several years ago I made sixteen individual "Mini" Beef Wellingtons for my family and our guests. I was so exhausted, but they loved them. I enjoy your craft, and your loving Babe. You've given me some "tips" for my future Wellingtons. Thank you.
yeah? "Several years ago I made sixteen individual "Mini" Beef Wellingtons " what did you do, buy a couple of packets of long sausage rolls and cut them up and put them in the microwave? lol