A really good replacement for mushrooms in a beef wellington is to fry chopped onion, chopped bacon, garlic and spinach in a pan and fry the spinach down. You then chop it all up and spread around the meat before wrapping
My English is perfect!!! What are you talking about... 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 Thank you so much for the support.
You really need the duxelle, it makes so much difference. I'm not fond of mushrooms myself, but the duxelle just bumps up the flavour to while other level.
I am not a mushroom person as well but the flavor they soak up from the meat and shallots is excellent and one of the main points of beef wellington. Even my roommates who hate mushrooms ate it with the duxelle.
I'm 20 years old interested in cooking, have some decent skills already with ordinary cooking styles in steaks but now I wanna master in kitchen with Sous Vide style and you are helping me a lot with your videos. I want you to increase the amount of videos, thanks for great cinematography and family type of presentation that makes me feel like I'm sitting at the same table with you guys.
"I'm gonna cry", and "You guys are the kind of friends that my mama told me not to hang around with!" Was so very funny. I am going to have to try this I think for my husbands birthday coming up in 12 days. Thank you so very much for sharing. You make this 5 star recipe look so easy!
I’m laughing inside at all the “it’s not beef Wellington if it doesn’t have duxelles”. Fine, it’s not beef Wellington, it’s Beef Guga. And man does it look good!
Here's your #STFU moment of the month Beef Wellington (no mushrooms,) from Epicurious www.epicurious.com/recipes/member/views/beef-wellington-no-mushrooms-52942691
CyniuxD I totally understand what you mean. I really do. But that’s the best thing about cooking. You can make whatever you want how YOU want it. Why make something the way some other chef did if you don’t like some specific thing.
torridice it's not about making something the way you want, in this case it's about the name of the dish. Boeuf en croute would have been more appropriate and accepted.
I love this channel. It's the home of food that's really good, amazing, delicious, tensor, and juicy. Oh yeah and they count in letters: Steak number A, Steak number B, or Steak number C. The food looks awesome but their adjective game is clearly the main draw here. Keep up the great work!
2:35 YoU mOntSErS the mushroom is sooo good in this. In the past I didn’t like them as well but that in the Beef Wellington is so different. It’s because the mushroom has so much water and when you cook them until they are (almost) dry they are soooo delicious!!! I can only recommend you to do this again and put the mushroom filling in it!!
Hey Guys, I wanted to say that I really appreciate the fine touches you are putting on these videos. The time lapse portion with the twine was so well shot and edited. Great job on these videos! Also, hello to Ninja and Mao Mao who are just the icing on this amazing cake!
Almost didn't watch this because I thought it was going to have mushrooms in it. I'm glad I watched. Totally going to try this for my birthday next month
Anyone who hates mushrooms has never had fried mushrooms with all that funky water removed. So delicious. Should have put the duxelles in anyway and not told them what it was. They would have liked it.
its like everything some people just dont like it. I we have to respect everyone. Even the ones that like well done steaks we should respect....... wait..... what!? should we? 😂😂😂😂😂😂😂😂😂😂😂😂
I've watched loads of your stuff lately as I've been off work. I find this one particularly amazing because, as you said, it is an English dish and I'm English, and in my 60 years, I've never tried it. Also, I live in a house of mushroom lovers, but I HATE the damn things and as it would be me cooking it, I get to choose. I don't have a sous vide but I'm sure I could manage it without. Hats off to the 2 mushroom haters. I feel I can now try this. Maybe I'll make a smaller mushroom free one for me and a bigger one for the fam. Cheers guys.
No mention of duxelle in the earliest known beef wellington recipe. The Oxford English Dictionary pinpoints a 1939 guide to eating out in New York as the first reliable reference: “Tenderloin of Beef Wellington. Larded tenderloin of beef. Roast very rare. Allow to cool and roll into pie crust. Slice in portions and serve with sauce Madire."
Blanco Niño this may be true but traditionally when people think of beef wellington these days and have for awhile, they think of it having a mushroom duxelle. I also would expect it to come with pate which the Oxford English dictionary does site. I think the issue is that these days people expect recipes that deviate from the known standard to be described as "my take" or something as such. I've never seen or would expect Parma ham on beef wellington for example so I see the lack of mushrooms to be moot when arguing whether or not this is actually a beef wellington. If it had been labeled en croute I think people would have had less to say about the issue.
Love this as an “anti-shroomer” myself. Always wanted to do a wellington, but didn’t know what to do in place of the fungus. Now I know what I’m going to do with my next tenderloin from Costco! Thanks guys!
last time i made beef wellington without mushrooms too. instead i made a "duxelles" with pistachios and cashiews. combined with herbs and cream cheese! better than mushrooms!
Mushrooms are awesome, and without it it is not a proper wellington! I'm sure it was great anyway. I did it some times and I love it. Your slices are a little too thick, but, who cares! I loved that you now use proper plates and everything! Keep it up!
Guga, I’m making this RIGHT NOW for New Year’s. Pretty simple recipe when it comes down to it. Thanks so much for the video. Gonna knock my wife’s socks off!
Oh my goodness! No mushrooms? How can one do that to oneself? :) There's so much meatiness to a mushroom, not to mention how it activates all kinds of things on your palette (umami anyone?) This video, like the others, is amazing.
Good video. How did you keep the puff pastry dry? I’ve done this with Chef Gordon Ramsey recipe and he uses a chive crepe which helped soak up some of the juices and maintain a crispy puff pastry. Do you think it was not soggy because of the sou vide cooking or because of the lack of mushrooms. Shout out for being the best burrito lol
I think 2 things helped a lot, number one was sous vide kept it from producing too much moisture and steam. 2nd there was not mushroom at all so it did not have any steam. This one was perfect. Burrito... 😂😂😂
Mushrooms release a lot of liquid when roasted. For s recipe like this, baking in the oven for at least a half hour would make the mushrooms release most of their moisture, which would be very helpful for something like this since the steam can't escape through the puff pastry. I'd probably bake with salt, pepper, and olive oil at 320°F (just under extra virgin's smoking point) for an hour, pouring out the released juices in the pan 25 minutes in (and saving them).
Steven Coffee it’s the amount of time you refrigerate it for make sure you pat the beef dry, as long as you keep it in the fridge for a while, when using the mushrooms, make sure they are very thin, and put them in a blender quickly so the juices don’t come out on the beef, if they are to juicy just siv them, you will need to do the rolling process very quickly and put it in the oven straight away, that’s the reason it didn’t cook on one side because fluid must of came out of the beef whilst refridgerating.
I think Mamau should try it with the duxelle! I know people who don't like mushrooms but still love traditional beef wellington, you don't really taste the mushrooms with all the other ingredients it just adds a delicious richness
I'm making this for the 31st. I'll be doing the mushroom (duxelles), but with the Gordon Ramsay holiday twist by adding some chestnuts to the duxelles. Great idea to sous vide the tenderloin. I can be making the duxelles while the tenderloin is in the water. Thanks so much for this video!
Love this channel. After a long day it's the best thing to watch before bed. Keep up the good work guys.. the quality in your videos is beginning top notch. Thanks for keeping the searing music. 😁
I was definitely one who requested wellington before the end of the year ... I have to say, thou ... this is NOT Wellington ... without Duxelles (the mushrooms, thyme, shallots and garlic cloves) this is simply old british meat in pastry. And, honestly, the HARDEST and most time-consuming part of the whole process is indeed the Duxelles. I did my own over Xmas (sous vide, of course) and it was AAAAMAZING. And you don't HAVE to refrigerate or freeze the meat before doing the puff pastry since the sous vide keeps it at a constant temp and doesn't keep cooking the meat. Once you put in oven to cook patry, the meat doesn't get back to above temp. Also .. if you want to make the egg wash extra shiny (again, like it should be) add some milk or, even better, cream to the egg when you whisk it. It is WORTH the presentation! Again, though ... it would have been nice to see if you have a fast and easy way to make the Duxelles ... otherwise, this recipe is waaay too simple and not anywhere near what it should taste like. And if you don't like mushrooms, don't making wellington! LOL OH ..and again ... not to be super picky ... but you used the end of the Tenderloin ... a Chef would cut your hands off ... Wellington is always the prime cut of the Tenderloin (the center cut) ... the little part you folded in gets cut and used for tartar or ground for burgers ... its just not as tender and tends to always cool to Well done. Sorry ... I love you guys, but this is one of my favorite, all time meals ... and this is just not Wellington!! LOL Listen, you guys are like 99% awesome .. but I am going to have to deduct this from your final grade! Still an A tho!
Mike this one I have to disagree with you 100% I have made beef wellington before and several versions of it. Including with caramelized onions which is great. But this one was fantastic and I was surprised how amazing it was. Now I do like mushroom but I will never make it with mushroom again. If I want the duxelles I will be making it on the side as I have never had a perfect puff pastry like this before. You will never know something if you dont try it. I am happy I did with this one. Does not matter how long you cook the duxelles you will always have some moisture in it.
You are both wrong. The hardest and most time-consuming part is making your own puff pastry. Without that you are eating some fake bun over the meat. And the mushroom you can make it great if you can I once made it from wild mushrooms and little chestnuts the best dish of my life.
If your not a fan of mushrooms but you want a duxelles of sorts in your final dish then a fantastic substitute for the mushrooms is high quality Ardennes or Brussels pâté again with shallots and also entire head of black garlic. It is magical.
The OG recipe uses a spring onion pancake which helped prevent moisture. If there is moisture it means the mushroom water wasn't cooked off all of the way. They should be almost bone dry and minced before cooking. That said, do your thing, why suffer because of tradition? It's ok to do things differently and it looks like a well-cooked piece of meat. Enjoy!
Trust me... it was AMAZING! That I can tell. I actually liked it more without mushroom. I have always done with mushroom but now I am a believer and thanks to ninja and maumau.
Yes mushrooms are very tricky. They often sound and look super appetizing but the taste sometimes is lacking. Try a duxelle of various mushrooms and maybe even shitake, add some dried mushrooms or porchini and let ninja try it. The main reason why people don't like mushrooms is because they eat the wrong ones. Admittedly the good ones are way more expensive but are very well worth it. Maybe also try a version with shaved white/regular truffle! (Again very expensive tho.)
I just added my more than 2 cents on this one ... I love these guys, but in this case ... you just cannot call it Wellington. The WHOLE point of Wellington is Duxelles. And the biggest pain to make!!!! If I went to a restaurant and got this instead of actual Wellington, I would ask for my money back. Sorry, but it really is the difference between Wellington, and some meat in bread.
5:00 I hold it against them for not liking mushrooms. I made a Wellington once, and even though my brother hates mushrooms, he loved the meal, and he's the pickiest eater I've ever met.
I can see you followed gordon ramsays recipe. Nothing wrong with that but just to inform you, the real beef wellington has crepes in it with scallions and various other items. Looked great tho!
Thanks glad you liked it. I tried with onions before and I have also tried with chives and mushrooms. I never done this way before but to my surprise it was awesome! I loved it.
Unfortunately, Ramseys recipe is a modernized version. The Above post about a larded Tenderloin is accurate. The seared tenderloin was coated with duxelle and wrapped in thin sheets of back fat, which is a pain to get thin. [Freeze squares of it and slice on a commercial slicer] Since most places do not do it, crepes were a flavorful way of protecting the puff pastry from the juices of the tenderloin and duxelle. Made one just last night.
Thanks. I've done Wellington and have found the easiest way is individual portion. Use the tenderloin steaks you made and wrap them with pastry as a meal for one and then you can have mushrooms or not (I know you are in the office but Béarnaise sauce is so good). My eldest son won't eat mushrooms. He calls them dead things so I know what you are dealing with. I made an 8 pound prime rib sous vide for Christmas dinner and it was AWESOME. Again thank you.
As always, great production guys! Truly appreciate your passion and the level of detail and fun you have on these. Keep it up. You deserve all these subscribers... and more.
Okay, guys, again I've been thinking about upgrading my PC to water-cooling... hell, saliva-cooling is somewhat disgusting... but you made me drool so much over this. Oooooh, this looked sooo gooooood. Mmmmmhhhhhhh...
A really good replacement for mushrooms in a beef wellington is to fry chopped onion, chopped bacon, garlic and spinach in a pan and fry the spinach down. You then chop it all up and spread around the meat before wrapping
Andy H or pâté
Damn
That's shits good
I love mushrooms, but that sounds even better
Ditch the onions and, yeah, I'm down
I hate watching these videos because they make me so hungry, and the food looks so good.
And yet, I’m still subbed and watch all your vids
@ 4:47 “pafe puffstry” lol! Love you guys!
My English is perfect!!! What are you talking about... 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 Thank you so much for the support.
glad someone else caught up, great guys hahah
BAHAHAHA! Glad I'm not the only one who says stuff like that. Unfortunately, English is my fist language and I have no excuse.
8:50 - "Zero calories!"
"It doesn't matter that it's zero calories. It has carbs."
"...Zero carbs."
And then I died.
But carbs have colories, so that can't be anyway
If that has zero calories I'm having it every day😂😂😂
You really need the duxelle, it makes so much difference. I'm not fond of mushrooms myself, but the duxelle just bumps up the flavour to while other level.
I am not a mushroom person as well but the flavor they soak up from the meat and shallots is excellent and one of the main points of beef wellington. Even my roommates who hate mushrooms ate it with the duxelle.
4:46 Pafe Puffstry :-)
😂😂😂
It's the little mistakes that make it ART
was gonna comment it, figured someone already did tho LOL
Number 🅱️
Lmfao i was goin to say the same thing.
I'm 20 years old interested in cooking, have some decent skills already with ordinary cooking styles in steaks but now I wanna master in kitchen with Sous Vide style and you are helping me a lot with your videos. I want you to increase the amount of videos, thanks for great cinematography and family type of presentation that makes me feel like I'm sitting at the same table with you guys.
Thank you for the support... I appreciate that.
I started watching your videos like 2 weeks ago, and maaan Ive never been this hungry in my life :D
"I'm gonna cry", and "You guys are the kind of friends that my mama told me not to hang around with!"
Was so very funny. I am going to have to try this I think for my husbands birthday coming up in 12 days.
Thank you so very much for sharing. You make this 5 star recipe look so easy!
I’m laughing inside at all the “it’s not beef Wellington if it doesn’t have duxelles”. Fine, it’s not beef Wellington, it’s Beef Guga. And man does it look good!
I think Maumau doesn't like the mushrooms 'cause they are both found in the jungle ;)
Here's your #STFU moment of the month
Beef Wellington (no mushrooms,) from Epicurious
www.epicurious.com/recipes/member/views/beef-wellington-no-mushrooms-52942691
Yet another recipe i need to try. i wish all these recipies were consolidated into one place like a book ;)
I'm not sure what I would've done if we didn't get the sear and music. Thank you for your kind service to all of us.
He is definitely amazing !
I have to admit, when I finish my Sous Vide meals I start humming your song. It seems so appropriate.
At 5:45 I was like "just pull out the Searzall" and you guys did it! Absolutely love the searing music since day 1 :)
😂😂😂 Great minds think alike!!!! Thanks for the support.
Is the searzall a special attachment for a brazing torch or its on special device
@@andrewgallagher7095 attachment
I always give you guys a thumbs up despite the fact that I don't eat beef. You guys are awesome!
LMAO!! You guys crack me up! This is the BEST video yet from you!! As Ninja said "It's the best damn burrito I've had in my life"!
This is the first video I havent't enjoyed. There's so few respect put into the dish. Hope I won't see more videos like this
CyniuxD I totally understand what you mean. I really do. But that’s the best thing about cooking. You can make whatever you want how YOU want it. Why make something the way some other chef did if you don’t like some specific thing.
torridice it's not about making something the way you want, in this case it's about the name of the dish. Boeuf en croute would have been more appropriate and accepted.
This is more of a 'Cooking show'-like episode but it works cuz you guys are so likable.
I love this channel. It's the home of food that's really good, amazing, delicious, tensor, and juicy. Oh yeah and they count in letters: Steak number A, Steak number B, or Steak number C. The food looks awesome but their adjective game is clearly the main draw here. Keep up the great work!
Nice! I will try your sous vide technique but I will add the duxelles. I love mushrooms especially with beef.
One day the world may end.
But the music will remain.
YES!!!!!!!!!!!!!!!! 😂😂😂😂😂😂😂😂😂😂
I just have so much respect for you replying to all the comments you can! Still so down to earth, it's amaaaaaazing! Keep up the great work!
Thank I appreciate that... this is my favorite part. I wish I could reply to everyone. If you are here early I am here.
2:35 YoU mOntSErS the mushroom is sooo good in this. In the past I didn’t like them as well but that in the Beef Wellington is so different. It’s because the mushroom has so much water and when you cook them until they are (almost) dry they are soooo delicious!!! I can only recommend you to do this again and put the mushroom filling in it!!
The best part of the beef wellington is the mushroom pate, I hate mushrooms but that stuff is amazing.
Amen, right there with you on that! Seriously, those two need to grow up. Variety is the spice of life.
"OUT OF RESPECT FOR THEM, i AM NOT ADDING ANY" A true legend.
And you are a damsel..😘
@@aaqibzia8785 🤔🤔
Wow - I love mushrooms. Definitely want to try this one with the mushroom duxelle.
Those guys are crazy, Mushrooms are Amazing!
Hey Guys, I wanted to say that I really appreciate the fine touches you are putting on these videos. The time lapse portion with the twine was so well shot and edited. Great job on these videos! Also, hello to Ninja and Mao Mao who are just the icing on this amazing cake!
Could you do wagyu weelington please
Dry aged wagyu picanha wellington!
Ouuu! That sounds good
your that type of kind people, when You go older people will even love you more.
keep it up
No mushrooms! Say it isn't so!
Still love the recipe!
i'm also sad to know mamau hates mushrooms. i did not want to know that :,(
Wow that looks not only yummy but fun. I can't wait to try it. Thanks for sharing.
Unpopular Opinion: Beef Wellington is just a high quality corn dog without a stick.
I love this
Exactly
Haha yes
And baked
😂😂😂
You guys run one of the best cooking shows on UA-cam!
Sad for those guys missing out on mushrooms
The love and respect you have for the food really shines in all of your videos - especially this one.
feed him chicken of the woods and have his perspective of mushrooms be changed forever
Almost didn't watch this because I thought it was going to have mushrooms in it. I'm glad I watched. Totally going to try this for my birthday next month
your production quality is undeniable! damn dude
what an absolute awsome clip... for all 2017 food clips... my best part by far at 5:50 of this clip... wish you the best for 2018 brothers. - Respect.
Congrats on 100k my dude
I’m watching this at work on my down time. Haven’t eaten in hours. It’s heaven and torture at the same time. I want to try it so bad lol
The best part to me is to hear the music when you browning the meant!!! 😊
These guys are my favourite food channel on this site
Anyone who hates mushrooms has never had fried mushrooms with all that funky water removed. So delicious. Should have put the duxelles in anyway and not told them what it was. They would have liked it.
its like everything some people just dont like it. I we have to respect everyone. Even the ones that like well done steaks we should respect....... wait..... what!? should we? 😂😂😂😂😂😂😂😂😂😂😂😂
Well done steaks? Naw. Now you've gone too far.
Funky water? I hope you dont eat canned mushrooms, my God.
I feel nauseated when I smell mushroom, and actually vomited when I ate one. Some people are just biologically not compatible with some kind of food.
Nope I still hate mushrooms
I've watched loads of your stuff lately as I've been off work. I find this one particularly amazing because, as you said, it is an English dish and I'm English, and in my 60 years, I've never tried it. Also, I live in a house of mushroom lovers, but I HATE the damn things and as it would be me cooking it, I get to choose. I don't have a sous vide but I'm sure I could manage it without. Hats off to the 2 mushroom haters. I feel I can now try this. Maybe I'll make a smaller mushroom free one for me and a bigger one for the fam. Cheers guys.
we need a *NINJA* and *MOMO* eating *MUSHROOM CHALLENGE*
It’s sounds like Mamao 😂
this is a British traditional holiday dish, and you guys did it amazing. :)
How do you love steak and hate mushrooms?
Daniel Salibi Because mushrooms are nasty
What does loving steak have anything to do with mushrooms
No mention of duxelle in the earliest known beef wellington recipe.
The Oxford English Dictionary pinpoints a 1939 guide to eating out in New York as the first reliable reference: “Tenderloin of Beef Wellington. Larded tenderloin of beef. Roast very rare. Allow to cool and roll into pie crust. Slice in portions and serve with sauce Madire."
Saw a recipe that used a sun dried tomato pesto instead of mushrooms. That looked good.
Blanco Niño this may be true but traditionally when people think of beef wellington these days and have for awhile, they think of it having a mushroom duxelle. I also would expect it to come with pate which the Oxford English dictionary does site. I think the issue is that these days people expect recipes that deviate from the known standard to be described as "my take" or something as such. I've never seen or would expect Parma ham on beef wellington for example so I see the lack of mushrooms to be moot when arguing whether or not this is actually a beef wellington. If it had been labeled en croute I think people would have had less to say about the issue.
He's lying
WHOA!!! Different seasoning from the usual. Usually it's salt, pepper and garlic powder, but now its salt, garlic powder, and pepper!
Liked before I’d even watched.
Thank you so much for the support.
Sous Vide Everything I’ve been with you since Guga bro, you’re one of the inspirations for my channel haha. You guys rock
Thank you so much brother... I appreciate that.
Liked your comment before I even read it
Is being blindly supportive really a good thing?
A meal made for a king and you nailed it.
Love this as an “anti-shroomer” myself. Always wanted to do a wellington, but didn’t know what to do in place of the fungus. Now I know what I’m going to do with my next tenderloin from Costco! Thanks guys!
Awesome... it came out so awesome that i will never put mushroom again.. The pastry was so crispy it was amazing.
last time i made beef wellington without mushrooms too. instead i made a "duxelles" with pistachios and cashiews. combined with herbs and cream cheese! better than mushrooms!
Mushrooms are awesome, and without it it is not a proper wellington! I'm sure it was great anyway. I did it some times and I love it. Your slices are a little too thick, but, who cares! I loved that you now use proper plates and everything! Keep it up!
I could hear Gordon Ramsey screaming in the background😆😆😆😆😆
Guga, I’m making this RIGHT NOW for New Year’s. Pretty simple recipe when it comes down to it. Thanks so much for the video. Gonna knock my wife’s socks off!
You guys are type of friends that my mom told me not to hamg out with xDDDD
Thanks. This is a best recipe. i have never seen before anything like that. Excellent amazing Thanks a lot.
He seared the puff pastry so the people who disliked can fight me
He burned one side, but the other side was good, so he thought: «Hey, I’ll just burn the other side»
You mean pafe pustry
Pafe pustry*
I definitely need to try this out, but *with* mushrooms
Dry age beef Wellington :)?
Dry aged wagyu beef wellington*
Vagabond Wastrel dry aged Kobe beef Wellington
You cook the meat perfect literally every time! I gotta try that water cooking.
Sooo veee
Oh my goodness! No mushrooms? How can one do that to oneself? :) There's so much meatiness to a mushroom, not to mention how it activates all kinds of things on your palette (umami anyone?)
This video, like the others, is amazing.
YUPPP MUSHROOMS ARE A MUST!!
Wow.. why don't you have more followers man.. You are such an inspiration and the videos are informative and good.. even funny! Keep it comming.
Not a beef wellington if you don't have the mushroom duxelles. Your friends are missing out, it makes it sooooooooooo much better.
i am loving the editing on this video such a step up from just a few months ago
Good video. How did you keep the puff pastry dry? I’ve done this with Chef Gordon Ramsey recipe and he uses a chive crepe which helped soak up some of the juices and maintain a crispy puff pastry.
Do you think it was not soggy because of the sou vide cooking or because of the lack of mushrooms.
Shout out for being the best burrito lol
I think 2 things helped a lot, number one was sous vide kept it from producing too much moisture and steam. 2nd there was not mushroom at all so it did not have any steam. This one was perfect. Burrito... 😂😂😂
i prefer if the beef dripping mixed with mustard and mushroom cream sauce soaks the pastry tbh
Was the puff pastry something you made, or did you buy it prepared?
Mushrooms release a lot of liquid when roasted. For s recipe like this, baking in the oven for at least a half hour would make the mushrooms release most of their moisture, which would be very helpful for something like this since the steam can't escape through the puff pastry. I'd probably bake with salt, pepper, and olive oil at 320°F (just under extra virgin's smoking point) for an hour, pouring out the released juices in the pan 25 minutes in (and saving them).
Steven Coffee it’s the amount of time you refrigerate it for make sure you pat the beef dry, as long as you keep it in the fridge for a while, when using the mushrooms, make sure they are very thin, and put them in a blender quickly so the juices don’t come out on the beef, if they are to juicy just siv them, you will need to do the rolling process very quickly and put it in the oven straight away, that’s the reason it didn’t cook on one side because fluid must of came out of the beef whilst refridgerating.
I think Mamau should try it with the duxelle! I know people who don't like mushrooms but still love traditional beef wellington, you don't really taste the mushrooms with all the other ingredients it just adds a delicious richness
He definitely watched the Gordon Ramsay Beef Wellington video
Sous Vide Everything is one of my top 10 Channels on UA-cam.
Good job mr Guga Ramsey 😂😂😂
I'm making this for the 31st. I'll be doing the mushroom (duxelles), but with the Gordon Ramsay holiday twist by adding some chestnuts to the duxelles. Great idea to sous vide the tenderloin. I can be making the duxelles while the tenderloin is in the water. Thanks so much for this video!
Beef Wellington has four ingredients. Making it without mushrooms is like making pasta sauce without onion and garlic. Possible, but missing soul.
I never had beef wellington but that looks amazing~ I'm drooling
“Tell us why you don’t like mushrooms”...”mushroom sucks”
Love this channel. After a long day it's the best thing to watch before bed. Keep up the good work guys.. the quality in your videos is beginning top notch. Thanks for keeping the searing music. 😁
Tell Ninja and Maumau to man up and eat some freakin' mushrooms.
They are whatever the Portuguese word for weaklings is
4:46 is the best part! Looks amazing
That's so confusing. You have all this fancy equipment, but no oven.
Nice job guys. I like the new song and great level of detail!!
You forgot the lamb sauce
WHERE IS THE LAMB SAUUUUUUUCE!!!
I totally enjoy all the excitement of this channel. It’s very infectious. Great job!!
I was definitely one who requested wellington before the end of the year ... I have to say, thou ... this is NOT Wellington ... without Duxelles (the mushrooms, thyme, shallots and garlic cloves) this is simply old british meat in pastry. And, honestly, the HARDEST and most time-consuming part of the whole process is indeed the Duxelles. I did my own over Xmas (sous vide, of course) and it was AAAAMAZING. And you don't HAVE to refrigerate or freeze the meat before doing the puff pastry since the sous vide keeps it at a constant temp and doesn't keep cooking the meat. Once you put in oven to cook patry, the meat doesn't get back to above temp. Also .. if you want to make the egg wash extra shiny (again, like it should be) add some milk or, even better, cream to the egg when you whisk it. It is WORTH the presentation! Again, though ... it would have been nice to see if you have a fast and easy way to make the Duxelles ... otherwise, this recipe is waaay too simple and not anywhere near what it should taste like. And if you don't like mushrooms, don't making wellington! LOL OH ..and again ... not to be super picky ... but you used the end of the Tenderloin ... a Chef would cut your hands off ... Wellington is always the prime cut of the Tenderloin (the center cut) ... the little part you folded in gets cut and used for tartar or ground for burgers ... its just not as tender and tends to always cool to Well done. Sorry ... I love you guys, but this is one of my favorite, all time meals ... and this is just not Wellington!! LOL Listen, you guys are like 99% awesome .. but I am going to have to deduct this from your final grade! Still an A tho!
Mike this one I have to disagree with you 100% I have made beef wellington before and several versions of it. Including with caramelized onions which is great. But this one was fantastic and I was surprised how amazing it was. Now I do like mushroom but I will never make it with mushroom again. If I want the duxelles I will be making it on the side as I have never had a perfect puff pastry like this before. You will never know something if you dont try it. I am happy I did with this one. Does not matter how long you cook the duxelles you will always have some moisture in it.
You are both wrong. The hardest and most time-consuming part is making your own puff pastry. Without that you are eating some fake bun over the meat. And the mushroom you can make it great if you can I once made it from wild mushrooms and little chestnuts the best dish of my life.
He also used Dijon mustard
If your not a fan of mushrooms but you want a duxelles of sorts in your final dish then a fantastic substitute for the mushrooms is high quality Ardennes or Brussels pâté again with shallots and also entire head of black garlic.
It is magical.
The OG recipe uses a spring onion pancake which helped prevent moisture. If there is moisture it means the mushroom water wasn't cooked off all of the way. They should be almost bone dry and minced before cooking. That said, do your thing, why suffer because of tradition? It's ok to do things differently and it looks like a well-cooked piece of meat. Enjoy!
Lol you're right, we DO want to hear the music. That part really made my day.
No mushroom duxelle, this isn't beef Wellington
Mason Versluis seconded, love the videos. he knows how to film and edit.he doesn't know how to cook tho
Trust me... it was AMAZING! That I can tell. I actually liked it more without mushroom. I have always done with mushroom but now I am a believer and thanks to ninja and maumau.
It does sound delicious, but I wouldn't call it beef Wellington. By the way you guys are super awesome! Love all your videos.
Yes mushrooms are very tricky. They often sound and look super appetizing but the taste sometimes is lacking. Try a duxelle of various mushrooms and maybe even shitake, add some dried mushrooms or porchini and let ninja try it. The main reason why people don't like mushrooms is because they eat the wrong ones. Admittedly the good ones are way more expensive but are very well worth it. Maybe also try a version with shaved white/regular truffle! (Again very expensive tho.)
I just added my more than 2 cents on this one ... I love these guys, but in this case ... you just cannot call it Wellington. The WHOLE point of Wellington is Duxelles. And the biggest pain to make!!!! If I went to a restaurant and got this instead of actual Wellington, I would ask for my money back. Sorry, but it really is the difference between Wellington, and some meat in bread.
5:00 I hold it against them for not liking mushrooms. I made a Wellington once, and even though my brother hates mushrooms, he loved the meal, and he's the pickiest eater I've ever met.
I can see you followed gordon ramsays recipe. Nothing wrong with that but just to inform you, the real beef wellington has crepes in it with scallions and various other items. Looked great tho!
Thanks glad you liked it. I tried with onions before and I have also tried with chives and mushrooms. I never done this way before but to my surprise it was awesome! I loved it.
Oh yeah and tell Maumau to man up and just eat the crust lol
😂😂😂😂😂😂😂😂😂😂😂😂
Unfortunately, Ramseys recipe is a modernized version. The Above post about a larded Tenderloin is accurate. The seared tenderloin was coated with duxelle and wrapped in thin sheets of back fat, which is a pain to get thin. [Freeze squares of it and slice on a commercial slicer] Since most places do not do it, crepes were a flavorful way of protecting the puff pastry from the juices of the tenderloin and duxelle. Made one just last night.
Looks so good. Need to try. I’ve only ever had it with pate instead of mustard on top
that piece of meat is so expensive
Yep, its pretty pricy.
Yeah... but for that ENTIRE tenderloin ... you would probably get one slice of Wellington in a restaurant! So, in the end, its an awesome deal!!!!
Tattoo Ideas For You 15 euro's per kilo is very cheap on my side of the pond
Thanks. I've done Wellington and have found the easiest way is individual portion. Use the tenderloin steaks you made and wrap them with pastry as a meal for one and then you can have mushrooms or not (I know you are in the office but Béarnaise sauce is so good). My eldest son won't eat mushrooms. He calls them dead things so I know what you are dealing with. I made an 8 pound prime rib sous vide for Christmas dinner and it was AWESOME. Again thank you.
Beef wellington without mushrooms and with parma ham is no beef wellington
As always, great production guys! Truly appreciate your passion and the level of detail and fun you have on these. Keep it up. You deserve all these subscribers... and more.
U FORGOT THE MUSHROOMS
My mouth is watering! Have to try this one!
Okay, guys, again I've been thinking about upgrading my PC to water-cooling...
hell, saliva-cooling is somewhat disgusting...
but you made me drool so much over this. Oooooh, this looked sooo gooooood.
Mmmmmhhhhhhh...
This is literally the perfect recipe for soups vide awesome video as always!
Thanks I appreciate that.
Not gonna lie but... the searing music is epic hahah. I need it every episode. Feels empty without it
Riduculous good looking! I see this with pork lion and a nice mozzarella and marinara over the pastry.
Dude. Portabella mushroom would have been awesome. And...and. carmelized onion sauce. Looks yummy. We'll be over Sunday!!!👍