I made this for Christmas Dinner yesterday - the only thing more satisfying than slicing into this medium rare bad boy perfection was the look of amazement on my family’s faces knowing this was my first Beef Welly! Thanks, Dan and ATK!
My mom is fighting stage-4 renal cancer and she asked me to make her (and my dad) Beef Wellington for Christmas Eve. I was truly worried I'd screw it up, but NO, I have Dan and America's Test Kitchen on my side!! I'm going in for the win! Thanks so much!
Hey Dan and the team! Absolutely love the show, it's one of my favorite series on UA-cam. I'd love to see an episode on the science of freezing food! It would be cool to compare the difference between commercially frozen and home frozen food, maybe looking at the difference in ice crystal size and how that affects the food.
Believe in the science!! I followed the recipe and assembled this over 3 days for a special dinner gathering last night. It was exceptional. I had a 2.5lbs tenderloin instead of the 3lbs. Everyone was blown away by it. A couple points to make. If you're going to add the decorative pastry strips, don't worry when the all begin to brown up much earlier than the main pastry. It wont burn. Also, the carryover cooking moves faster than you think so make sure you get your peppercorn sauce up and running as soon as the welly comes out of the oven. Overall i couldn't have been happier. Do the steps over several days as instructed, follow the recipe, and you and your guests will be rewarded. This was OUTSTANDING!!
Hi Grotrian. If you can cook like that you're going have a lot friends I'd say. But I did notice the line and loved it. Great delivery too. One of the finest meals of my life was Beef Wellington. Thanks Dan, Grotrian.
I’ve made beef Wellington several times at Christmas and it always goes down really well, it’s hella expensive to buy everything for it but as a once a year treat I think it’s worth it. I can’t say I’ve tried this pastry with it, worth looking into. I will say I always sear the tenderloin before building the rest and I’m very skeptical of skipping that step. I normally sear, build it and then put it into a container that will force it to keep its shape like a ceramic bread ‘tin’ overnight in the fridge, finish in oven Christmas Day as it really helps keep its shape for the table. People make it out to be more difficult than it is, there are several steps but it isn’t that difficult- I just buy pre-made puff pastry though, no way I’d attempt that too.
Carry-over cooking. Amazing. This is Alton Brown, "Good Eats" level cooking science. Beef Wellington is one of those dishes I'd just rather someone else prepare, but knowing the "why" to the riddle of how it's done properly is great knowledge to have. Thank you for sharing.
I did this for Thanksgiving… Wonderful recipe…. The only problem I had was that my oven didn’t brown the outside until the meed was at 90 degrees… so by the time carryover was done, it went to 138 inside. But I will add taking the roast out at only 85 degrees for The THANKSGIVING meal with 4+ guests who drove 8 hours to get there is scary as Hell!! But it works!
question for dan more than you - if you take it out of the oven at 90 degrees, and see the temp creeping fast to 130, could you slice it for service to slow/stop the carry over cooking. I'd think that exposing the moist meat slices to air would immediately start to cool it - maybe not ideal, but possibly a workable strategy to save meat from overcooking?
@@pollokstudios No, in part to allow for residual cooking, and in part so the juice stays *in* the meat and not all over the cutting board. That is why he referenced cooking a steak. If you cut it before its rested, it will end up like a dry rot rubber tire. But, if you remove from heat, let it continue with the residual heat out side the oven, then allow it to rest, too.... when you slice it the juices will stay in the meat.
@@tinalisi7174 I'm not entirely convinced by your assertion. The outside of the meat is shocked in a hot oven where the temperature differential between outer muscle layers and inner layers is very high. When you take the meat out the outer layers radiate outward and inward. Since the duxelle is rather dry and thin, and air isn't a good thermal conductor, the heat will travel inward. The heat transfer will slow at some point and the temperature may equalize throughout (but not exactly). I would venture to guess that at 130º you have rather even temps throughout the meat and rising that extra 8º isn't going to force juices out en force through the law of mass action. I'd say his roast would be fine if he cut into the Wellington when it reached 130 but still rising slightly. I'm sure the test kitchen has tried this before they figured out the exact exit and rest temps.
The biggest "enemy" of Beef Wellington is not the food it is the people who want to eat it. Going by my own personal experience so few people find it acceptable to eat beef at 130 degrees it is a waste. Most people want their beef to be at least medium and many poor, lost and deluded people want it well done!!!! :)
Luckily, my brother, my spouse and I love our beef medium rare in nearly all occasions. The last time I grilled beef tenderloin steaks, I was able to hit them all at or around 130 because I pulled them off the grill at 120-125. Yea, I'll never understand why anyone would eat beef past medium on purpose, unless you are going low and slow for a brisket or something. Beef is just way too expensive now-a-days.
I know I'm 2 years late on this, but I used this method on Christmas day for my second beef wellington ever and WOW! This almost makes it fool proof. This will be how I make it from now on. Thanks ATK!
Tried this for Christmas Eve dinner. Came out perfect, with the only tweak needed being covering with a towel for the last 20 min of resting and ~3-5 min back in the still warm oven to finish to 131 F. I attribute this to the kitchen being a little cooler here in Calgary, Alberta during a cold snap. 100% will use this approach again given it so easily allows fine tuning the finishing temperature so easily. Thanks!
@@timdaniel9644 I think he means a full filet mignon wrapped so a bit too substantial to be an hors d'oeuvre. If you do try the smaller version, do report back. I fear anything that small would not be able to only be rare if the crust were browned.
I'd make beef wellington but I made them in my past life in the restaurant industry and never again. I'm making roast goose. I think it is a terribly under used bird and was the traditional Christmas roast not that long ago.
@@faithnelson6069 It's all dark meat and a bit gamey. Unless you use some sort of a browning agent, like a bullion baste, the skin comes out a sad grey, not a tasty brown. I think that young, farm-raised ducks are more tender and flavorful than a goose. We made a goose one year when I was in my twenties and we've never bothered to do it again. In "A Christmas Carol," the Cratchit family ate roast goose because they couldn't afford a turkey. The prize turkey that Mr. Scrooge stent them for Christmas dinner in the new timeline was much to be preferred and fed the whole hungry family better than that sad, skinny goose.
Wellington is a great meal for dinner guests it is complex in its prep but that is all done the day before which means the only thing you have to do on the day is put it in the oven. And it is kinda foolproof if you cook it right.
This recipe is phenomenal! My family officially banned turkey from the holiday menu, so I went searching for other options last Thanksgiving... this Beef Welly is a favorite and IMO, this recipe is foolproof. ❤️
This came at the perfect time! I'm just in the middle of a research dive into recipes for beef Wellington, and I'm going to take a lot of strategies from this video! Thanks ATK!
Made Wellington last Christmas and doing again this year - and possibly as a new standard. What I still find unbelievable is pulling the Wellington at 85F, and then watching the carryover - and yes it does work. I still have difficulty believing this, but the thermometers don't lie. It is a clever piece cooking here - so yes, kudos to Steve. Most recipes are cutting the Wellington just ten minutes after removing from the oven... which would appear to be a big mistake. I love the look on the faces of guests who ask to what temperature it is cooked, "oh, just 85". I going to focus on some accompanying sauces this year, probably a mushroom sauce and also a Brandy/peppercorn sauce - as I think Wellingtons benefit from a good sauce. Great video.
I absolutely ADORE Dan!! His videos are fun, entertaining and engaging. I am all the way in New Zealand, and I love that I always learn something new, and I really enjoy finding out about the science behind food and cooking!! Thanks for being so refreshing!! Keep up the good work guys, especially you Dan!!! ♡♡♡♡♡♡
I’m making my first Beef Wellington for Christmas Day and have been watching how-to videos. This is an excellent set of tips that I think will help for a great first attempt. Thanks and Happy Holidays, Dan and crew!
Would you suggest using convection roast or convection bake or non convection bake. I'm thinking that the crust probably gets crispiet using convection.
I find it curious that the most expensive cut of beef is also known for its supposed limited flavor (1:20). I've always thought of the tenderloin's flavor as subtle, perhaps nuanced, in perfect keeping with its tender succulence. I've never quite grasped the preference for recipes like this. It seems similar to thinking unsalted butter would be improved by tasting more like cheddar cheese. But then, that's just me.
ideas for next season -Foi Gras -Wine and beer for cooking -the science of cheese -what is sushi grade fish anyway ? -organ meat -Ph and cooking -Native American food ( the food cooked and eaten by Native Americans ) -Sustainable food and cooking -How new technology like crispr cas9 will impact our food -how aquaculture is changing our meals -Cholesterol and diet , are foods with cholesterol in them actually bad for us ? -Fermentation ( not just for alcohol )
I was a skeptic of carryover cooking…but the chart…the chart made me a believer. The only way that could have been better was if it were a pie chart…you know cuz cooking.
I would definitely sear the meat for just a few minutes to get a nice milliard reaction and a flavorful crust. The mustard rub is also nicely absorbed when you do this. Loved everything else about the recipe and I'll definitely try out the alternative pastry; sounds legit.
I'm doing beef bourguignon for Christmas, with garlic mashed heirloom potatoes. Easy roasting, buffet style, few time constraints. More time for wine, cheese, watching the nieces & nephews, etc.
I think I've made Beef Wellington like 3 or 4 times and I've only been successful at not forgetting one of the layers just once! :D *usually it's the mustard I forget
I'd like to dig more into understand mixing...just learned how to flavor sugar, or difference and usage of... Vinegars, sauces, aioli, peppers, different salts...how, when and why. They're opening a whole new world of flavors for me.
I'm going to make this, Dan because it's the best recipe I've ever seen for a Welly. I'm also going to rotisserie a turkey on the Weber Kettle...and a home-cured ham. We've lots of celebrating to do. Thanks for everything you do. You da best!
The last time I tried beef Wellington, I had soggy pastry underneath, although in all other factors it seemed OK. Now I live with a sister who likes her beef overdone, so I wouldn't waste a loin on such an ambitious goal. Even though I have learned tons since the last time through this channel and others about what works best.
The best Wellington I ever had used Short Rib instead of Tenderloin. That might be worth your effort, as the tougher cut can't be served mid-rare like a Tenderloin has to be.
Also, you mentioned there is more carry over heat with larger cuts. I am doing two very different sizes- one mini for a couple not attending, one for 10. The internal temp suggestion is for what weight (or is it thickness?) of tenderloin? And how do you adjust that up or down for diff sizes?
@UCFPANotsRF13xbA1QdkgppQ hi. Yes I agree a thermometer is key. When the different sizes of meat hold and transfer heat at different rates, the time OUTSIDE the oven will vary- perhaps not reaching that internal temp on smaller cuts or over shooting on larger cuts.
If you're cooking a smaller tenderloin, it will reach 85° sooner than a larger one, and so you'd pull it from the oven sooner. The smaller portion will also reach finished temperature sooner. Going by temperature instead of by time will give you proper cooking and carving temps.
@@seikibrian8641 Exactly, and that's why one should have some sort of probe thermometer like the Chef Alarm or similar for this purpose, and also a hand held probe for spot checking in your kitchen arsenal, even for home cooks as you can't go by time, but only by temp with some meat dishes.
@@seikibrian8641 It will reach 85 sooner but will it have enough mass for the carry over to reach130? Maybe not. Maybe its counter intuitive that smaller cuts have to go higher 90? 95? 100? In order to get to the carry over 130 while resting. This is why they should clarify
Hey Dan, I just wanna say thank you for these great videos and explanations. I really enjoy the way you explain things and think they are fun to watch. And I love how much I learn. I always considered Wellington to be a boring way to cook steak (less flavor because auf filet, no browning, puff pastry etc.) but now I'm really excited about trying this!
A variant I'm glad I figured out last Thanksgiving: Turkey breast Wellington. Either tuck the tip of a deboned single breast to make a cylinder that's remarkably similar in size to a tenderloin, or make an XL Welly by taking two breasts and putting them together pointing in opposite directions. The carryover cooking instructions still work: just take it up to 130 to get the breast meat to 160 (or if you're comfortable with the USDA's time/temp controls, take it up to 120 to get the breast meat to 150), covering the whole thing with foil when the pastry has browned sufficiently. It's a permanent part of my Thanksgiving table, but now the question is what do I do with the dark meat?
Beef Wellington is my favorite meal. I'm lucky enough to have a spouse who will make it for me for my birthday since no reastaurants around me make it.
This was the best video yet! I really like the super technical, long-term recipes for wowing friends at a fancy dinner. One thing I'd like to see is what to do with fish that aren't salmon. How about a whole bass or swordfish steaks?
Dan or anyone from ATK can make me Beef Wellington anytime. Just throwing that out there. Also, did we just get a quote from Event Horizon on a PBS cooking show? I think the universe is going to fold in on itself.
Unfortunately - we have been together for too many Funerals lately so we do not have the ability to take off more time for a family dinner - so that left only three of us - 104 year old Mom, My 85 year old brother who Just lost his wife - and 84 year old me. SO instead of something so EXPENSIVE - we are having Steamed 8oz Fresh Maine Lobster tails - Potato, Pot cheese, and Kraut Pierogi - Candied Jersey Devil Sweet Potatoes(Purple/red skin -white interior) - and Green Beans. And Cruschiki for Dessert. Although I do make my own Butter Puff Pastry generally for Apple Turnovers - they do not hold a candle to Cruschiki. But then I am sure you already know that! It is tradition that we ALWAYS set one extra place in case someone shows up and needs a meal. So if you want to slum it, by all means you are welcome.
If I may ask, why did you not do a quick sear on the outside of the beef? I've seen a lot of other chefs do that. I'd think it would add a nice texture and complexity to it.
Great tips! I'm too scared to try it yet, but honestly, I'm here because I'm in love with Dan. HAH! Anyway, thank you America's Test Kitchen, the knowledge I acquire from this show is tremendous.
I’m growing oyster mushrooms and am planning to make this when I harvest them! I’m not using beef, though, because I have plenty of venison tenderloin I can use instead. I bet it’s going to be awesome!
Love the movie references!! Also, always intimidated by Beef Wellington. But, after following the ATK Easiest Roast Turkey with Gravy recipe , I am confident I could master Beef Wellington, too!! Thanks, Dan! 😋🍽🍷
I'm a bit curious at the decision to not sear the chateaubriand before brushing it with mustard and wrapping it. Has it been proven that it doesn't really make a difference? I'm also shocked that the pastry survived a 45-55 stint in a 450 degree oven. That sounds insane to me.
Also most recipes sear off the chateaubriand first which just confuses the roast. For the maillard goodness, but with a good duxelle & the prosciutto, it's not needed. I can't wait to try it. And I did slow👏 for Steve.
I'm keeping Christmas easy this year. I'll be bringing a few racks of Babybacks and a Porchetta. I'm guessing one of my brothers will do a Primerib. Beyond that who knows. Everyone have a wonderful holiday season. ❄🎄🎅😋
Hi Dan! I'm not making the Wellington because I have a pretty severe mushroom allergy, and I know changing this iconic recipe to fit my own palate is just selfish. This dish deserves to be made correctly. So, I'll make turkey for Christmas dinner, and leave the glorious roasts alone.
We will be feasting on a center- cut beef tenderloin however, it will not be as the "Wellie"... only because I'm not in charge!!! This looks amazing and would make this in a heartbeat
My Christmas meal is going to be super easy and basic and will require a new pair of eatin' pants - baked ham, an embarrassingly large pan of mac-n-cheese and sticky toffee pudding. ETA: For next season I'd love to see Dan riff on different types and methods of popping popcorn.
We always make Beef Wellington for the holidays, but... This year are going back to Roast Turkey, which our moms hated making a second one after Thanksgiving. This year I am going to use a rotisserie to make Turkey using a vintage 1960's Sears Roebuck Rotisserie. I have the original recipe/manual to tell me how.
Really enjoying this channel's content, and this episode was inspiring. I can imagine the oooos and aaahhs I'll get to hear if I pull it off. Thanks for breaking it down so well. Could you consider a show on how to properly break down a whole chicken, and the best tools to use for the job? Or maybe a show on all the different cuts of beef, their common names, cost per pound, what cuts you use for certain recipes, or common methods used to cook each cut? Regardless, I look forward to seeing and learning more, thank you!
This the one recipe that scares the bejesus out of me. I have never had one that was even passable. Abject sadness. I cant even try for the holidays, but i WILL be trying this. Im making prime rib this christmas. Is a family favorite.
This was awesome! You gave us courage to just go for it this Christmas Eve. Love you guys! Hi to the "cousins" (we call them) Bridget and Julia and all in the kitchen.
I like to cook the beef sous vide first (then I can get it to my preferred temperature) and then just finish the crust in the oven. The other issue I deal with is that I’m the only one that likes it medium rare. I have managed to get my family down to medium well. Wish me luck!. I love how he wrapped the welly so tightly and decorated the outside. I am definitely going to try that this year.
@@24framedavinci39 Because it’s Christmas and they love it. I figure a good chef pleases his customers. Besides, I’ll get my medium rare another time, don’t worry about that.
@@CrippleCreekStudios That's where the cheaper cut comes in. At well-done, there's no difference between a bottom round roast and a tenderloin roast. You are literally destroying one of the rarest cuts of beef when you cook 8t well. Just use the bottom round and welly it up.
If you have it available, you can sous-vide and chill your beef to perfection and then prep your wellington as normal. This way you only need to cook the pastry and warm the roast before serving.
Would love more technique videos on simple things, akin to the onion, garlic, and burger videos. Omelets, biscuits, mire poire, mushrooms, tomato sauce, deep frying, potatoes (this could probably be a whole season), browning/carmelization, and a partridge in a pear tree (what is that, anyway?).
I made this for Christmas Dinner yesterday - the only thing more satisfying than slicing into this medium rare bad boy perfection was the look of amazement on my family’s faces knowing this was my first Beef Welly! Thanks, Dan and ATK!
My mom is fighting stage-4 renal cancer and she asked me to make her (and my dad) Beef Wellington for Christmas Eve. I was truly worried I'd screw it up, but NO, I have Dan and America's Test Kitchen on my side!! I'm going in for the win! Thanks so much!
I hope everything is going well with you and your family and how did the beef Wellington turn out?
This is the best What’s Eating Dan yet. His expression when he said size matters cracked me up. Does he write his own scripts?
I DIED 😂😂😅😅
Hey Dan and the team! Absolutely love the show, it's one of my favorite series on UA-cam. I'd love to see an episode on the science of freezing food! It would be cool to compare the difference between commercially frozen and home frozen food, maybe looking at the difference in ice crystal size and how that affects the food.
Seconded! Also: what works well frozen/reheated, what doesn't, and the science of why so we can figure it out on our own dishes.
Believe in the science!! I followed the recipe and assembled this over 3 days for a special dinner gathering last night. It was exceptional. I had a 2.5lbs tenderloin instead of the 3lbs. Everyone was blown away by it. A couple points to make. If you're going to add the decorative pastry strips, don't worry when the all begin to brown up much earlier than the main pastry. It wont burn. Also, the carryover cooking moves faster than you think so make sure you get your peppercorn sauce up and running as soon as the welly comes out of the oven. Overall i couldn't have been happier. Do the steps over several days as instructed, follow the recipe, and you and your guests will be rewarded. This was OUTSTANDING!!
“Grab a friend…IF YOU HAVE ONE”, god I love this guy. Best, funniest cooking videos. Thank you, Dan. Your videos are great.
Hi Grotrian. If you can cook like that you're going have a lot friends I'd say. But I did notice the line and loved it. Great delivery too. One of the finest meals of my life was Beef Wellington. Thanks Dan, Grotrian.
I’ve made beef Wellington several times at Christmas and it always goes down really well, it’s hella expensive to buy everything for it but as a once a year treat I think it’s worth it. I can’t say I’ve tried this pastry with it, worth looking into. I will say I always sear the tenderloin before building the rest and I’m very skeptical of skipping that step. I normally sear, build it and then put it into a container that will force it to keep its shape like a ceramic bread ‘tin’ overnight in the fridge, finish in oven Christmas Day as it really helps keep its shape for the table. People make it out to be more difficult than it is, there are several steps but it isn’t that difficult- I just buy pre-made puff pastry though, no way I’d attempt that too.
Good point - seems like they are missing out on some flavor by not searing 🤔
I've done it with and without searing. The duxelles and prosciutto bring more than enough flavor to the party.
Think it's OK to skip sear because over-cooking is most likely downfall.
Dan being punny, sassy and effortlessly cool on a video ??!!
YES PLEASE !
The face at "size matters" was priceless. Was that on the first take? Bravo!
Carry-over cooking. Amazing. This is Alton Brown, "Good Eats" level cooking science.
Beef Wellington is one of those dishes I'd just rather someone else prepare, but knowing the "why" to the riddle of how it's done properly is great knowledge to have. Thank you for sharing.
I did this for Thanksgiving… Wonderful recipe…. The only problem I had was that my oven didn’t brown the outside until the meed was at 90 degrees… so by the time carryover was done, it went to 138 inside.
But I will add taking the roast out at only 85 degrees for The THANKSGIVING meal with 4+ guests who drove 8 hours to get there is scary as Hell!! But it works!
question for dan more than you - if you take it out of the oven at 90 degrees, and see the temp creeping fast to 130, could you slice it for service to slow/stop the carry over cooking. I'd think that exposing the moist meat slices to air would immediately start to cool it - maybe not ideal, but possibly a workable strategy to save meat from overcooking?
@@pollokstudios No, in part
to allow for residual cooking, and in part so the juice stays *in* the meat and not all over the cutting board. That is why he referenced cooking a steak. If you cut it before its rested, it will end up like a dry rot rubber tire. But, if you remove from heat, let it continue with the residual heat out side the oven, then allow it to rest, too.... when you slice it the juices will stay in the meat.
@@tinalisi7174 I'm not entirely convinced by your assertion. The outside of the meat is shocked in a hot oven where the temperature differential between outer muscle layers and inner layers is very high. When you take the meat out the outer layers radiate outward and inward. Since the duxelle is rather dry and thin, and air isn't a good thermal conductor, the heat will travel inward. The heat transfer will slow at some point and the temperature may equalize throughout (but not exactly). I would venture to guess that at 130º you have rather even temps throughout the meat and rising that extra 8º isn't going to force juices out en force through the law of mass action. I'd say his roast would be fine if he cut into the Wellington when it reached 130 but still rising slightly. I'm sure the test kitchen has tried this before they figured out the exact exit and rest temps.
The biggest "enemy" of Beef Wellington is not the food it is the people who want to eat it. Going by my own personal experience so few people find it acceptable to eat beef at 130 degrees it is a waste. Most people want their beef to be at least medium and many poor, lost and deluded people want it well done!!!! :)
Luckily, my brother, my spouse and I love our beef medium rare in nearly all occasions. The last time I grilled beef tenderloin steaks, I was able to hit them all at or around 130 because I pulled them off the grill at 120-125.
Yea, I'll never understand why anyone would eat beef past medium on purpose, unless you are going low and slow for a brisket or something. Beef is just way too expensive now-a-days.
I know I'm 2 years late on this, but I used this method on Christmas day for my second beef wellington ever and WOW! This almost makes it fool proof. This will be how I make it from now on. Thanks ATK!
Tried this for Christmas Eve dinner. Came out perfect, with the only tweak needed being covering with a towel for the last 20 min of resting and ~3-5 min back in the still warm oven to finish to 131 F. I attribute this to the kitchen being a little cooler here in Calgary, Alberta during a cold snap. 100% will use this approach again given it so easily allows fine tuning the finishing temperature so easily. Thanks!
My wife makes a simplified version as individually wrapped filets in puff pastry.
Yum ! Can I be invited ? 😆
That sounds amazing!
Oo!
That sounds like the perfect hors d'oeuvres!
@@timdaniel9644 I think he means a full filet mignon wrapped so a bit too substantial to be an hors d'oeuvre. If you do try the smaller version, do report back. I fear anything that small would not be able to only be rare if the crust were browned.
I'd make beef wellington but I made them in my past life in the restaurant industry and never again.
I'm making roast goose. I think it is a terribly under used bird and was the traditional Christmas roast not that long ago.
i don't think i've ever had goose. is it similar to duck?
@@faithnelson6069 Similar but not the same. Geese are bigger than ducks and if not fed on grain they will be somewhat gamier.
@@KenS1267 good to know, as i think duck is pretty gamey as is. though i really love the stuff they have in the windows in Chinatown.
@@WinstonSmithGPT I found a local farm that is pasture raising them and I quite like the result.
@@faithnelson6069 It's all dark meat and a bit gamey. Unless you use some sort of a browning agent, like a bullion baste, the skin comes out a sad grey, not a tasty brown. I think that young, farm-raised ducks are more tender and flavorful than a goose. We made a goose one year when I was in my twenties and we've never bothered to do it again. In "A Christmas Carol," the Cratchit family ate roast goose because they couldn't afford a turkey. The prize turkey that Mr. Scrooge stent them for Christmas dinner in the new timeline was much to be preferred and fed the whole hungry family better than that sad, skinny goose.
When you took the selfie I lost it! So funny. Thanks for a great recipe too.
this was an amazing demonstration of real world carry over time, every time i hear " let rest for
I actually have a nice 4 bone Berkshire pork Roast this year I will be cooking for Christmas.
Wellington is a great meal for dinner guests it is complex in its prep but that is all done the day before which means the only thing you have to do on the day is put it in the oven. And it is kinda foolproof if you cook it right.
This recipe is phenomenal! My family officially banned turkey from the holiday menu, so I went searching for other options last Thanksgiving... this Beef Welly is a favorite and IMO, this recipe is foolproof. ❤️
This came at the perfect time! I'm just in the middle of a research dive into recipes for beef Wellington, and I'm going to take a lot of strategies from this video! Thanks ATK!
Fascinating. 45 minutes after removing from oven! I’m gyro try it for new years.
Made Wellington last Christmas and doing again this year - and possibly as a new standard. What I still find unbelievable is pulling the Wellington at 85F, and then watching the carryover - and yes it does work. I still have difficulty believing this, but the thermometers don't lie. It is a clever piece cooking here - so yes, kudos to Steve. Most recipes are cutting the Wellington just ten minutes after removing from the oven... which would appear to be a big mistake. I love the look on the faces of guests who ask to what temperature it is cooked, "oh, just 85". I going to focus on some accompanying sauces this year, probably a mushroom sauce and also a Brandy/peppercorn sauce - as I think Wellingtons benefit from a good sauce. Great video.
I absolutely ADORE Dan!! His videos are fun, entertaining and engaging. I am all the way in New Zealand, and I love that I always learn something new, and I really enjoy finding out about the science behind food and cooking!! Thanks for being so refreshing!! Keep up the good work guys, especially you Dan!!! ♡♡♡♡♡♡
I’m making my first Beef Wellington for Christmas Day and have been watching how-to videos. This is an excellent set of tips that I think will help for a great first attempt. Thanks and Happy Holidays, Dan and crew!
85 is a warm summer day!? Laughs in Texas. Cries in Texas.
Dan in the thumbnail it looks like you're very proud and pleased to have slain a giant caterpillar 🐛
Would you suggest using convection roast or convection bake or non convection bake. I'm thinking that the crust probably gets crispiet using convection.
I find it curious that the most expensive cut of beef is also known for its supposed limited flavor (1:20). I've always thought of the tenderloin's flavor as subtle, perhaps nuanced, in perfect keeping with its tender succulence. I've never quite grasped the preference for recipes like this. It seems similar to thinking unsalted butter would be improved by tasting more like cheddar cheese. But then, that's just me.
I plan to try this. For the new year, cover charcuterie!
ideas for next season
-Foi Gras
-Wine and beer for cooking
-the science of cheese
-what is sushi grade fish anyway ?
-organ meat
-Ph and cooking
-Native American food ( the food cooked and eaten by Native Americans )
-Sustainable food and cooking
-How new technology like crispr cas9 will impact our food
-how aquaculture is changing our meals
-Cholesterol and diet , are foods with cholesterol in them actually bad for us ?
-Fermentation ( not just for alcohol )
I was a skeptic of carryover cooking…but the chart…the chart made me a believer. The only way that could have been better was if it were a pie chart…you know cuz cooking.
I would definitely sear the meat for just a few minutes to get a nice milliard reaction and a flavorful crust. The mustard rub is also nicely absorbed when you do this. Loved everything else about the recipe and I'll definitely try out the alternative pastry; sounds legit.
Merry Christmas, Happy Holidays too!
I'm doing beef bourguignon for Christmas, with garlic mashed heirloom potatoes. Easy roasting, buffet style, few time constraints. More time for wine, cheese, watching the nieces & nephews, etc.
I made beef wellington last year and it turned out so good that I'm making it again this year.
Great thumbnail, looks like that thing Khan put in Chekhov's ear.
I always thought people underestimate the carryover, but damn Dan, 45 degrees? Insane. Thanks for sharing
I think I've made Beef Wellington like 3 or 4 times and I've only been successful at not forgetting one of the layers just once! :D
*usually it's the mustard I forget
Christmas is at my cousin's house and I am going to STRONGLY RECOMMEND that she make Beef Wellington!!
I'd like to dig more into understand mixing...just learned how to flavor sugar, or difference and usage of... Vinegars, sauces, aioli, peppers, different salts...how, when and why. They're opening a whole new world of flavors for me.
I'm going to make this, Dan because it's the best recipe I've ever seen for a Welly. I'm also going to rotisserie a turkey on the Weber Kettle...and a home-cured ham. We've lots of celebrating to do. Thanks for everything you do. You da best!
*Dan is the very BEST host 👍🏻👍🏻👍🏻 on ATK. ❤️*
The last time I tried beef Wellington, I had soggy pastry underneath, although in all other factors it seemed OK. Now I live with a sister who likes her beef overdone, so I wouldn't waste a loin on such an ambitious goal. Even though I have learned tons since the last time through this channel and others about what works best.
The best Wellington I ever had used Short Rib instead of Tenderloin. That might be worth your effort, as the tougher cut can't be served mid-rare like a Tenderloin has to be.
I've only ever had beef wellington once in my life. Maybe someday I will gather the courage to make my own
I've made Portobello mushroom Wellington. yum
Also, you mentioned there is more carry over heat with larger cuts. I am doing two very different sizes- one mini for a couple not attending, one for 10. The internal temp suggestion is for what weight (or is it thickness?) of tenderloin? And how do you adjust that up or down for diff sizes?
They also have a version for 4 people that adjusts the pastry and cooking time for smaller tenderloins :)
@UCFPANotsRF13xbA1QdkgppQ hi. Yes I agree a thermometer is key. When the different sizes of meat hold and transfer heat at different rates, the time OUTSIDE the oven will vary- perhaps not reaching that internal temp on smaller cuts or over shooting on larger cuts.
If you're cooking a smaller tenderloin, it will reach 85° sooner than a larger one, and so you'd pull it from the oven sooner. The smaller portion will also reach finished temperature sooner. Going by temperature instead of by time will give you proper cooking and carving temps.
@@seikibrian8641 Exactly, and that's why one should have some sort of probe thermometer like the Chef Alarm or similar for this purpose, and also a hand held probe for spot checking in your kitchen arsenal, even for home cooks as you can't go by time, but only by temp with some meat dishes.
@@seikibrian8641 It will reach 85 sooner but will it have enough mass for the carry over to reach130? Maybe not. Maybe its counter intuitive that smaller cuts have to go higher 90? 95? 100? In order to get to the carry over 130 while resting. This is why they should clarify
Prior to viewing, I am making Beef Wellington for the second time on our All Things Christmas All Day on Sunday Dec 19th!!! Love the video!
Hey Dan,
I just wanna say thank you for these great videos and explanations. I really enjoy the way you explain things and think they are fun to watch. And I love how much I learn. I always considered Wellington to be a boring way to cook steak (less flavor because auf filet, no browning, puff pastry etc.) but now I'm really excited about trying this!
A variant I'm glad I figured out last Thanksgiving: Turkey breast Wellington. Either tuck the tip of a deboned single breast to make a cylinder that's remarkably similar in size to a tenderloin, or make an XL Welly by taking two breasts and putting them together pointing in opposite directions. The carryover cooking instructions still work: just take it up to 130 to get the breast meat to 160 (or if you're comfortable with the USDA's time/temp controls, take it up to 120 to get the breast meat to 150), covering the whole thing with foil when the pastry has browned sufficiently. It's a permanent part of my Thanksgiving table, but now the question is what do I do with the dark meat?
Beef Wellington is my favorite meal. I'm lucky enough to have a spouse who will make it for me for my birthday since no reastaurants around me make it.
Wait. You have guest over to share in eating Beef Wllington?!? No way. THATS ALL MINE!!!
Made the Welly for Christmas. It was so amazing I took selfies with it just like Dan!
How about an episode on having a calf butchered. We have raise our own beef and would love to hear any ideas on how maybe I should change my cut card.
This was the best video yet! I really like the super technical, long-term recipes for wowing friends at a fancy dinner. One thing I'd like to see is what to do with fish that aren't salmon. How about a whole bass or swordfish steaks?
Dan or anyone from ATK can make me Beef Wellington anytime. Just throwing that out there.
Also, did we just get a quote from Event Horizon on a PBS cooking show? I think the universe is going to fold in on itself.
Unfortunately - we have been together for too many Funerals lately so we do not have the ability to take off more time for a family dinner - so that left only three of us - 104 year old Mom, My 85 year old brother who Just lost his wife - and 84 year old me. SO instead of something so EXPENSIVE - we are having Steamed 8oz Fresh Maine Lobster tails - Potato, Pot cheese, and Kraut Pierogi - Candied Jersey Devil Sweet Potatoes(Purple/red skin -white interior) - and Green Beans. And Cruschiki for Dessert. Although I do make my own Butter Puff Pastry generally for Apple Turnovers - they do not hold a candle to Cruschiki. But then I am sure you already know that! It is tradition that we ALWAYS set one extra place in case someone shows up and needs a meal. So if you want to slum it, by all means you are welcome.
Excellent Dan, and thanks Steve. Now I have to win the Lottery to afford Chateaubriand. Merry Christmas all.
If I may ask, why did you not do a quick sear on the outside of the beef? I've seen a lot of other chefs do that. I'd think it would add a nice texture and complexity to it.
always thanks to your informative video
Great tips! I'm too scared to try it yet, but honestly, I'm here because I'm in love with Dan. HAH! Anyway, thank you America's Test Kitchen, the knowledge I acquire from this show is tremendous.
I am going to miss you, Happy New Year!!!
“Size also matters… 🥴” - I’m ded ☠️ 😂
I’m growing oyster mushrooms and am planning to make this when I harvest them! I’m not using beef, though, because I have plenty of venison tenderloin I can use instead. I bet it’s going to be awesome!
Love the movie references!! Also, always intimidated by Beef Wellington. But, after following the ATK Easiest Roast Turkey with Gravy recipe , I am confident I could master Beef Wellington, too!! Thanks, Dan! 😋🍽🍷
Ideas for making a small wellington? when cooking for just 2
Like using a half or 3rd of the tenderloin, then maybe some filets?
I'm a bit curious at the decision to not sear the chateaubriand before brushing it with mustard and wrapping it. Has it been proven that it doesn't really make a difference?
I'm also shocked that the pastry survived a 45-55 stint in a 450 degree oven. That sounds insane to me.
Also most recipes sear off the chateaubriand first which just confuses the roast. For the maillard goodness, but with a good duxelle & the prosciutto, it's not needed. I can't wait to try it. And I did slow👏 for Steve.
God Bless. Vid just made me SMILE, with some giggles here and there, from beginning to end.
I'm keeping Christmas easy this year. I'll be bringing a few racks of Babybacks and a Porchetta. I'm guessing one of my brothers will do a Primerib. Beyond that who knows. Everyone have a wonderful holiday season. ❄🎄🎅😋
I'm having impure thoughts about Porchetta, talk about perfection. Enjoy!
Hi Dan!
I'm not making the Wellington because I have a pretty severe mushroom allergy, and I know changing this iconic recipe to fit my own palate is just selfish. This dish deserves to be made correctly.
So, I'll make turkey for Christmas dinner, and leave the glorious roasts alone.
Wellington can be made with Pate Foie Gras instead of the Mushroom mixture. In fact, the first Time I had it - that was how it was served.
@@Thommadura Great tip! Thanks so much.
Great presentation!!!
Always wanted to make this and now I will!! Dan is so adorable too!
Might try a SALMON Wellington this year.
This was so solid. Wow.
We will be feasting on a center- cut beef tenderloin however, it will not be as the "Wellie"... only because I'm not in charge!!!
This looks amazing and would make this in a heartbeat
Wow, I went into this thinking I would dislike it, but what an entertaining, and educational video. Thanks!
I’ll DO it. I have never ever been instructed on how to do this and I’ve always wanted to ..oh thank you
Can I get a Slow clap for guessing the 45 min rest the first time?
Thank you! Thank you! It was nothing, really!
My family likes it more "over cooked", heathens. 😑
OMG I got the 45 minutes right!!! Do I win something? lol
Things I will try in my next Welly: 3d of salting the tenderloin, Pâte Brisée instead of puff pastry, and planning for carryover cooking...
fillets of beef chasseur is always a holiday favorite around here.
The photos on your wall look phallic
Dan is so adorable, he reminds me a little of my son.
My Christmas meal is going to be super easy and basic and will require a new pair of eatin' pants - baked ham, an embarrassingly large pan of mac-n-cheese and sticky toffee pudding.
ETA: For next season I'd love to see Dan riff on different types and methods of popping popcorn.
> let us know what you'll be making for the holidays...
...sounds like I'm making beef wellington.
This was awesome! I think I’m gonna try doing a Welly this way for Christmas dinner. Thanks Dan! 🙏
Dang Dan, these are so good.
I skip the majority of ATK content, but I always watch these right away.
Happy Holidays, loved the Beef Wellington video. I am planning to make it for New Year
bam...that really looks PERFECT.......carryover is the bomb....I never get it right , but, close
We always make Beef Wellington for the holidays, but... This year are going back to Roast Turkey, which our moms hated making a second one after Thanksgiving. This year I am going to use a rotisserie to make Turkey using a vintage 1960's Sears Roebuck Rotisserie. I have the original recipe/manual to tell me how.
Really enjoying this channel's content, and this episode was inspiring. I can imagine the oooos and aaahhs I'll get to hear if I pull it off. Thanks for breaking it down so well.
Could you consider a show on how to properly break down a whole chicken, and the best tools to use for the job? Or maybe a show on all the different cuts of beef, their common names, cost per pound, what cuts you use for certain recipes, or common methods used to cook each cut?
Regardless, I look forward to seeing and learning more, thank you!
Wow I’m going to make that for Christmas dinner
This the one recipe that scares the bejesus out of me. I have never had one that was even passable. Abject sadness.
I cant even try for the holidays, but i WILL be trying this.
Im making prime rib this christmas. Is a family favorite.
This was awesome! You gave us courage to just go for it this Christmas Eve. Love you guys! Hi to the "cousins" (we call them) Bridget and Julia and all in the kitchen.
Thanks, Dan, going to make this for Christmas!
I like to cook the beef sous vide first (then I can get it to my preferred temperature) and then just finish the crust in the oven. The other issue I deal with is that I’m the only one that likes it medium rare. I have managed to get my family down to medium well. Wish me luck!. I love how he wrapped the welly so tightly and decorated the outside. I am definitely going to try that this year.
Why waste the money if they won't eat it medium rare? Just make something else. Or, sub in a cheaper cut.
@@24framedavinci39 Because it’s Christmas and they love it. I figure a good chef pleases his customers. Besides, I’ll get my medium rare another time, don’t worry about that.
@@CrippleCreekStudios
That's where the cheaper cut comes in. At well-done, there's no difference between a bottom round roast and a tenderloin roast. You are literally destroying one of the rarest cuts of beef when you cook 8t well. Just use the bottom round and welly it up.
If you have it available, you can sous-vide and chill your beef to perfection and then prep your wellington as normal. This way you only need to cook the pastry and warm the roast before serving.
Would love more technique videos on simple things, akin to the onion, garlic, and burger videos. Omelets, biscuits, mire poire, mushrooms, tomato sauce, deep frying, potatoes (this could probably be a whole season), browning/carmelization, and a partridge in a pear tree (what is that, anyway?).