Beef Wellington with homemade rough puff pastry
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- Опубліковано 21 гру 2022
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**RECIPE, SERVES SIX**
For the pastry
1 lb (454g) cold butter
1 lb (454g) flour + more for dusting
1 tablespoon (15g) kosher salt (if using unsalted butter)
1-2 teaspoons sugar
egg wash (an egg beaten with a little water)
For the filling
6 oz (170g) baby spinach
1 bunch fresh parsley
1 bunch fresh sage
1 cup (100g) panko bread crumbs
juice of half a lime
salt
pepper
ground ginger (very optional)
For the roast and sauce
1 2-3 lb (907g - 1.36kg) center-cut beef tenderloin roast, trimmed of silver skin
1 onion or a few shallots
1 teaspoon tomato paste
half a bottle of red wine
mustard
butter (I used a whole stick, 113g)
fresh thyme
salt
pepper
oil
Maybe also get some green veg for the side - I did steamed broccolini
Start with the pastry, which you can make days in advance. Cut the cold butter into large cubes and toss them with the flour, salt and sugar in a big bowl. Mix in just enough cold water to barely bring everything together into a shaggy dough. Cover and refrigerate at least half hour to let the flour hydrate and keep the butter firm.
Flour the dough and you counter and roll it out into a rectangle about a centimeter thick - go slowly to keep the pastry from cracking, and turn it frequently to keep it from sticking to the counter. Fold the two outer flaps in on themselves, like a letter.
Repeat the rolling and folding for a total of six times. It’ll get easier at first, and then harder again as the gluten tenses up. Wrap and refrigerate for at least a half hour (again, to firm the butter).
Trim the roast, saving any inedible trimmings for the sauce. Season heavily with salt and pepper and coat in a thin film of oil. Sear all sides in a very hot pan until you have some brown color, but get it out asap so that you cook the interior as little as possible. Let cool.
Put any beef trimmings you have into the hot pan to brown, followed by the onion or shallots, roughly chopped. When everything is brown, stir in the tomato paste and let it brown a minute. Deglaze with the red wine. Put in a roughly equal amount of water or stock, reduce heat and simmer at least an hour, topping off with more water as needed to keep the solids submerged.
Make the filling by blending all the ingredients in a food processor, which you’ll probably have to do in a couple batches. It should have a moldable texture at the end - if not, mix in more panko.
Coat the cooled roast in mustard, and pack on the green filling all around in as thin a layer as possible (see my plastic wrap method for doing this in the video). Don’t worry about the ends - you’re going to trim them off. Cover and chill while you roll out the pastry a final time.
Flour you counter and roll out the pastry about half a centimeter thick. Place the roast on it and roll it up, trimming off any excess pastry. Use egg wash to glue the seam and position the seam on the bottom. Crimp the ends. Wrap tightly in plastic and you can hold that in the fridge for a day if you want. Save any excess pastry for something else, or to cut into decorations for this.
Strain the solids out of the sauce. If there’s a lot of rendered fat, remove most of it with a gravy separator, or put it in the fridge to let the fat solidify on top so you can easily remove it. Return the sauce to the pan to reduce a little. Drop in some whole fresh thyme sprigs to infuse the sauce - lift them out after a few minutes and discard. Reduce the heat so there’s no more bubbling and then slowly melt in a lot of cold butter - it’ll take about as much as you want. Season to taste. You can reheat this sauce before serving, but do it very gently - if you boil it you’ll break the emulsion.
When you’re ready to finish the roast, heat your oven to 425ºF/220ºC. Spread some flour on a baking sheet and plop the Wellington on top. Brush the whole Wellington with egg wash. At this point you could lay on some strips of your leftover pastry to make a decorative lattice, or you could make shallow cuts to create a design, or you could scatter chunky salt over top, or all of the above. Plunge a probe thermometer from the side into the center of the meat.
Throw it in the oven, and be ready to pull it well before it hits your desired internal temperature - there will be more than the usual amount of carryover cooking. For medium rare, I pulled my roast after about 45 minutes at 110ºF/43ºC and it went up to 135ºF/57ºC as it rested. The roast can hold for a long time before slicing - it'll stay pretty hot. When you're ready to serve, slice with a serrated knife, and slice thick - the pastry will shatter if you slice too thin.
Flood each plate with sauce, lay on a slice with some vegetables on the side and eat. Maybe never do this again because it's way more work than it's worth. - Навчання та стиль
Adam really just sounds like a teacher who is not at all excited about a lesson he has to hold
@Foreign Link what led to you dropping bait in Adam ragusea comments?
@Foreign Link gr8 b8 m8
@Foreign Link looks like someone hasn't seen the brownie saga
@Foreign Link looks like somebody probably burns their scrambled eggs
@@smythcooks not really a b8. He himself has admitted to being an amateur at best and frequently his stuff comes out over or under done. Chef John at food wishes are what you should expect for a pro cook that can make home ready recipes even with mistakes documented.
I've started doing beef wellington every Christmas for a few years now, and every time, I actually love it more and more because of how far you can explore with that dish. For me, I use mushrooms, garlic, thyme and scotch for a smokey aroma for the absorbent layer. I also like to use dill mustard instead of Dijon sometimes. Brings an earthy yet slightly tangy flavor to it that's oddly nice in my opinion.
But how do you eat it? I've never had one and I always imagine your bites would have to be too big to be able to get some of everything in each bit, or your left with a big chunk of just meat at the end.
@@psyneur9182 I love this dish too. I'm not sure about this confusion with how to eat it though. Just get a bit of meat, mushroom, pastry on a fork? Its no harder than eating a pie.
I simplify it a bit... Just scotch and skip ALL the other ingredients... :)
@@seanseoltoir Hey that's exactly what I mean by exploration of beef wellington. Almost anything could work with it!
@@psyneur9182 keep in mind Adam opted out of having delicious ham sprinkled throughout. And beautiful pink tenderloin in that rich sauce is never a bad thing. Not just a chunk of meat
I've never heard Adam sound this exhausted and done with an episode before. You've earned a cold glass of wine friend.
A whole bottle even 😂
Make sure it’s white wine not
Red
@@kaenryuuart543 he actually prefers red wine i think
As an Adam Ragusa podcast watcher, I am proud to say, I knew this was coming.
It insists upon itself.
@@Peter..Griffin tell meg I said shut up
@@Peter..Griffin Because it has a valid point to make, it's insisted!
Me too!
Same here
I've made beef wellington a few times before, and it is a lot of work, yeah. I'd probably only consider busting it out for a very special occasion in the future. I disagree that the addition of parma ham is excessive to the dish, however. It really adds a different flavour profile to each bite that compliments the beef and duxelles perfectly, in my opinion. To each their own though :)
It also helps ensure the pastry doesn't get soggy from either the mushrooms or juices from the meat. I agree, I think it's an essential component.
@@wembleyford I find that once I've sliced the wellington, the juices are going to soak into the pastry no matter what, lol. Especially when a slice is laid flat on a plate. But true, it offers some additional structural integrity in the meantime.
It's a non-forgiving dinner item, for sure
I would probably do Spanish serrano ham instead of parma. Serrano is sweet so that could be a nice addition to the flavour profile.
Agreed. Parma ham or Prosciutto is essential.
Ten or so years ago I made a wellington with my ex for her and her family. Probably the best food I've ever made (used Gordon Ramsay's X-mas version recipe with a few minor alterations adding chesnuts to the duxelle). I was pretty sceptical about it at first because I don't particularly like filet mignon/beef tenderloin and because of the cost of the ingredients I couldn't afford to do a test run either. We used really high quality ingredients, this is certainly essential. The family, who frequented Michelin-star restaurants, unanimously gave this Christmas dinner a place in the hall of fame of the best dishes ever.
definitely can't imagine this being worth the work without the mushrooms! that umami bomb is arguably the best part! chef john's got a fairly painless individually portioned recipe for beef wellington using filet mignon and store bought puff pastry dough that i really like. however i'm sure the pastry in this recipe is better, as well as the sauce
That's what I was going to say. I've only made one once, but it was amazing how incredibly meaty it was. I'm assuming it was that way because of the mushrooms. One of the best things I've ever tasted tbh.
@@foreignlink306 the usda, cdc and food scientists everywhere say not to wash raw chicken. you can end up splashing bacteria all over yourself, your sink, and everything else by trying to wash it. cooking temperatures kill the bacteria just fine
as for adam’s recipes, i generally find them to be really good and well adapted for the home cook 👍
@Foreign Link Then specify the type of washing, because Adam has gone over that type of washing. If you hate Adam's content, stop watching and go fuck around some other youtuber's comment section.
A dish I will never make but I enjoy watching other people make it for some reason!
Because you enjoy watching people struggle and suffer, probably.
@@cheekibreeki904 The Wellingtons on Hell's Kitchen is a prime example of this XD
Oh, *this* is why I have never made either rough puff pastry or beef wellington. The sauce you ade sounds really good, though.
Actually, he really makes the pastry look easy.
Throughout my entire career, I have never seen anyone with English so good, that they use a comma before “though”
Like “The sauce you made sounds really good though” that's what I usually see
Thanks. Also, there seems to be a misspelling in your sentence, I think you meant “made” & not “ade”
@@grammarpolice8909 I think you meant comma, not come
@@gilbert2720 The funniest part is that they're also wrong about using a comma there too
If you're punctuating a sentence using though as an adverb, it is completely optional whether or not to use a comma, and not at all indicative of "English so good" lol
beef wellington i understand, but puff pastry? cold butter, flour, cool water, not exactly an above-and-beyond thing to make
Did this with venison once. Man that was good. Wellington is definitely a celebration dish and if you don't make your own pastry it honestly isn't all that hard.
Really good with venison--or maybe organic beef. You need good-quality protein. And it's far too much bother!
@@janetmackinnon3411 As a special occasion dish beef wellington is definitely worth the effort and expense. Adam just tried his best to fuck up this dish and make it as hard as possible to do.
In my experience, I've not had a wellington separate like yours does. Having said that, it might be a property of the mushrooms, the ham, or the pre-made dough that binds it all together. I can't say for sure.
I love a good Beef Wellington, but you're absolutely right. They are unreasonably expensive to make here in the states. I also very much like the idea of substituting the mushrooms for the greens and bread crumbs. How did that mix turn out?
It's a huge surprise to me that Lauren doesn't like mushrooms. I've been using your cream of mushroom soup recipe (I don't even think I modify it at all?) for a long time now and it's a family and friends favorite. even my 61 year old mom who has disliked mushrooms her whole life is coming around on them because of it.
Adam have every time specified that he only does mushrooms when Lauren is out of town.
Thats weird, I got over my dislike of mushrooms by having them fresh, just pan sauteed with some butter. High quality mushrooms too that we have here in Finland, some of world's best (italians are paying top euros for our porcinis). Chanterelles, porcini and matsutake. Before that I've just had them like you mentioned, in a cream sauce of sorts. Where theyre just slimy and ugh
Jesus i didnt know that so many people dislike mushrooms, how do you all even live?
@@jotaros_dolphins2213 Without mushrooms, I presume
@@rykehuss3435 i do not consider that a possibility
Adam I have never seen you less enthusiastic than this :) Years ago I made a pork "wellington" with apple added to the duxelles and pear jelly/mustard, and phyllo dough. It was amazing, even though the bottom got soggy. I have been afraid to try it again, I had a lot of beginner's luck on that day!
For some reason I thought you filled it with relish... and I was totally willing to follow you down that path.
Are you saying , “i should go?”
My wife wants this so bad. We are having a special dinner, just her and I tonight, and will make wellington.
I have a background in cooking but no longer work in restaurants. For my wife and I, we want to make this for the challenge and spend the day in the kitchen. She's excited to make a design.
Happy holidays, everyone!
I don’t want Wellington; but this was fun to watch! Yours looks fantastic!
You blew my mind with this fish man... As an Alaskan-American, I have always wondered what the Brit's were thinking with their foods, but this explained the Wellington to me perfectly. Thank you!
Adam : I think making Beef Wellington is too labor intensive and overall not worth the effort
Also Adam : Makes his own puff pastry from scratch and butchers the beef himself
Even Ramsey in his recipe uses store-bought pastry.
Him making it from scratch is probably the reason he thinks that 😂
And makes some spinach mixture abomination instead of a mushroom duxelle because he's pussy whipped. Worst Ragusea recipe video I've ever seen.
@@lollertoaster pretty much every professional chef (as in restaurants) agree that making puff pastry is a waste of time. The machine does it just as good if not better for no effort and no time on your part. If you want to make it fancy just make sure to get a more expensive brand that actually uses butter as the fat (fun tidbit, puff pastry is cheaper in it's vegan form)
Literally just made one for the first time and it was magnificent. Definitely worth it to make on special occasions
How many draft recipes did you have to go thru for this one?
Just two practice runs. I did them with the spare parts from the whole tenderloin.
@@aragusea Nice synergy!
@@aragusea your wife not liking mushrooms is tragic
@@Donttalktomeifyoureabot I'm with her though... I want to like mushrooms, I really do, but something about eating a fungus just weirds me out :/ I can't explain it
@@Donttalktomeifyoureabot Hardly uncommon tbh. I don’t mind the taste all that much, but seeing them in the dish just turns me off
The pastry scoring came out with a lovely contrast even if you thought it was too wide
Wonderful holiday content. I love a good cut of beef at Christmas. For me the holidays are truly about food. Thanks for this.
Thank you! My family and I love to watch your videos! Merry Christmas!
Though this was a “Wellington the beef” video, I appreciate how thoroughly he goes into the tips and techniques. Will undoubtedly help in the kitchen!
Made my first welly yesterday.. and it was bomb, will do again. Made mine off jean-pierre recipe
I love making wellingtons. But if beef is too expensive or difficult to do right for beginners, pork is cheap and still makes a fantastic dish. Including tart apple in the duxelle for that extra bit of apple/pork combo really make the dish unique from traditional beef ones.
I really love your candid approach to cooking!
Merry Christmas, Adam and family. I'm so glad I discovered you this year!
The difficulty is why when i made it i went with chef jon's individualized wellingtons, made with filet mignon stakes instead of a whole roast. Turned out perfectly
ANY recipe for an easier laminated dough like this one has plenty of value to me. Learning to bake (that started during lockdown) has stalled out because I've been too afraid of the many steps and precision involved with lamination. I may never make beef wellington (who exactly would I ever care to impress??) but I'll damn sure give "rough puff pastry" a go. Cheers!
Laminations sound scary and it’s definitely a bit of work, but it is more forgiving then it seems. Sure getting something that is done a professional is hard but they use rolling machines. But I definitely enjoy the process even if it is not picture perfect.
I made this with Salmon. Thank you for the step by step for the puff pastry. This is the first time I made delicious puff pastry! Thanks
This was some of your best presentation ever. Really beautiful work
Me watching this knowing that I’m never going to make this be like
One day someone might kidnap you and force you to make it at gunpoint!
Merry Christmas Adam!
I'm a big fan of beef wellington. So I think everyone should give it a try at least once!
I love how you ignore the need of specific things tho! And replace the mushrooms with greens. I'll def give it a try some time.
Keep it up! Subscribed!
Your videos have some of the best captions thank you ♡♡
The rough puff instruction is good enough on it’s own. Gonna be making that soon
Don't follow it, it's a failure, the butter hasn't been properly spread properly and just sits as dollops all over the place, it's actually awful....
I think my favourite variation I've made is a Pork Wellington using a pork tenderloin. Way cheaper, and still tasted really good. Apple and mushroom duxelle.
Apple and Mushroom, with Pork sounds fantastic. What a great idea.😁
Pork Wellington? Isn't that a euphemism for a sausage roll?
@@MagicBollocks That uses ground (minced) pork.
So glad you mentioned the probe thermometer. I just got one this year for grilling and thought the same thing for making these. Done it without in years past and it was horrifically difficult to get right.
I so appreciate your honesty
A traditional beef wellington is an experience. Just pure luxury and a labor of love. Sometimes you just have to go the extra mile. No cutting corners. No sub par ingredients.
Man, not a fan of Wellington? Like, it is admittedly a lot of work, but that was part of the fun, for me. This isn't an everyday meal, it;s for special occasions only. I used store-bought puff pastry, which I think takes a lot of the edge off. I love that crispy bread mouthfeel with the smooth feel and mild savoriness of the tenderloin, plus the more flavorful section of the mustard and duxelles. Oh well! Everyone's got their own tastes.
I tried the Wellington at a Gordon Ramsay Steak and while it was good, I was seriously underwhelmed. I think it's a dish that is massively overhyped, probably because it is easy to ruin and therefore a good skill showcase, because the taste is just above average to me.
He might not admit it out loud, but I think he associates the dish with Ramsay, who he notably isn't a fan of. The beef wellington is sort of the go-to for dishes that are super popular and "fancy" but more trouble than their worth for home cooks just trying to get dinner on the table, which is Adam's whole focus.
Basically, I think he dislikes beef wellington because it's a symbol of class divide, for better or worse.
Just the proper amount of snark in this. Well done, Adam
I used sous-vide to make Beef Wellington for New Year's once. Cooking the meat sous-vide beforehand and then storing it in the fridge worked really well. Made things more convenient the day of, because then it was only a matter of enveloping the meat in the duxelles and pastry and throwing it in the oven until the pastry looked nice.
Great video, Adam! I've been looking forward to this one. I want to share my experience with making Wellingtons.
I decided to make Wellingtons for my family holiday gatherings last year, and spent the preceding months doing various practice variants. For me, the trick was to make Pork Wellingtons rather than Beef, and it ended up being not that much more work compared to other family-scale dishes (other than deliberately-optimized recipes like stews and casseroles).
For context, my family dinners are buffet-style, where a bunch of food is laid out on chafing dishes, and everyone serves themselves. Therefore, I aimed to make mini-Wellingtons, as close to single-serving as I could get them. Something someone could just pick up and put whole on their plate, without having to cut it.
I start the duxelles in a food processor-mushrooms, shallots, and garlic, whizzed into a puree. I have family members that don't like the texture of mushrooms, but by the time it's cooked down into a paste, all they get is the meaty flavor without the mushroomy texture, in my experience, so they don't even realize there's mushroom. As far as cooking the duxelles, I only add butter at the very end, after most of the water has been boiled off. That way the buttery flavor is still perceptible.
Instead of prosciutto or Parma ham on the inside of the Wellington, I bring back the beef with slices of roast beef. The original Wellington has two meats, too, so I think it works. And together with the beef to pork tenderloin swap, this brings the cost of the recipe way down. Speaking of, you can make two or three mini-Wellingtons out of a single pork tenderloin, in my experience, and the pork tenderloins I usually see don't require any butchery-just cut them to size.
The construction of the mini-Wellingtons resembles tradition. Lay down shingles of sliced meat (roast beef) on plastic wrap, spread a thin layer of duxelles, paint the (pork) tenderloin with mustard, and roll it all up. In my case, I used store-bought puff pastry, and cut out pieces to size as needed to wrap my mini-Wellingtons, with extra pieces for lattice decorations. Go that extra mile for the holidays, and all that.
It bears repeating that making a batch of mini Pork Wellingtons is a non-trivial amount of work, but as someone who made this very recipe one or twice a month for six months leading up to the holidays, I can confidently say that it could be scaled down to a more reasonable weeknight affair, and it's much easier on the wallet than a traditional Beef Wellington.
Thanks for sharing this experience of yours. I've always been daunted by beef wellington because of cost. But between this video and your comment I realize that I can apply some of the techniques without doing the full beef thing. I'll keep that in mind for some fancy occasion next year.
@@FutureCommentary1 You're welcome! I hope you're able to find something that works for you.
Perfect timing! I wanted to try making a Wellington for Christmas just for fun. Might try using a pork loin which is much cheaper than beef (which I also learned about from you!) Thanks Adam!
Pork loin will probably taste better too
Joshua Weissman has Pork Wellington recipe that has apple in it which looks perfect for Christmas
Chef john of foodwishes has recipes for an individual beef wellingtons that uses a fillet minion steak instead of a whole tenderloin and a "cheeseburger wellington" which is what it sounds like. I've also seen recipies for pork tenderloin wellington. There are a lot of good options if you want to play around with the wellington concept without breaking the bank.
Trader joe's used to sell one. Don't normally like their meat but the pork tenderloin was good.
Yummmm that looks delish ! a lot of work though its true, Will be trying that pan sauce though on Christmas day. We've chateaubriand with roasted parsnips/carrots/roasties and Yorkshires, can't wait. Merry Christmas from Wales Adam :)
Not interested in making a Wellington but I'm terrible at making sauces and learned quite a lot. Thanks Adam! 👍🏼
Btw the “chain” meat is the og cheesesteak meat iirc. Great stuff
You know, I’m still planning on making Wellington for Christmas. Why? Because I’m curious that’s why. And that’s a good enough reason for me. Thanks for the recipe Adam :-)
I'm making one because my local Aldi was out of prime rib.
i did wellington one christmas and it was phenomenal. the one adam does here is sorta stripped back, i would recommend going the whole 9 yards with it. You've already expended all that effort making puff and trimming meat so you might as well wrap it in a chive crepe, prosciutto, and duxelles.
the order from the inside out is meat, mustard, duxelles, prosciutto, crepe, puff
Good luck - I'd recommend not leaving out the parma ham layer between the mushrooms and the pastry - without it you you're at risk of the juices from the meat or the moistrure from the mushrooms turning the pastry into a soggy mess.
@@kameronpeterson3601 well the thing is… I’m not making puff pastry. I’m a sad human who is gluten intolerant (and so is most of my family) so I’m buying some gluten free puff pastry. Hopefully it turns out, but the rest? Yes I’m planning on going the whole 9 yards.
@@thecoastergnome8603 ua-cam.com/video/Cyskqnp1j64/v-deo.html This recipe is tons better than Adam's, easier too. I'm honestly a little disappointed with Adam's lack of effort here, he usually makes amazing things in these videos.
Beef wellington is amazing! I'm also not a fan of mushrooms though, so I do alternatives, so far my favourite is a roast nut layer with onions, garlic & some liver as well as the breadcrumbs & nuts (chestnuts mostly).
Great tip to not worry about the meat temp is to sous vide the meat the night before. Then all you have to worry about is how done the pastry is. I cooked the meat to just under medium rare and it is always perfect!
If you just go by how done the pastry is its still possible to overheat the meat. I'd still use a thermometer even if I'd precooked it
@@debrucey I have done 10 of them in 3 years. Never had that problem
@@sqweeeeeeeps8789 good for you
I made a venison wellington for Christmas 22 and I am emotionally invested in how well it went ;) Best decision ever was to have a practice with just the three of us instead of guests and it was TERRIBLE - pastry fell apart, temp was uneven, honestly I thought I was the worst cook ever. Slices ranged from overdone to blue. This was beef, before I decided to change the meat. Learned A LOT and made notes!
I watched loads of videos for tips - Kenji made sense of the whole liquid control and I rolled back from the crazy amount of overpowering wild mushrooms in the trial as well as really targeting rotating the food in the oven (obvs also using a probe). I also ditched the fois gras but kept the horseradish. It's a hugely enjoyable thing to make and offers loads of space to experiment if you enjoy working out what was great and what could improve.
Also people think you're a god, so there's that.
So one year on the bastards asked me to do it again ;) Wierdly despite how well it went last year I was absolutely stressed over trying to repeat it - my subconscious must have thought it was a fluke rather than careful tweaks based on trial and error.
I get venison from a local estate, the hinds are shot about 5 miles from my house. Unfortunately my loin arrived twice as long and half as thick as I wanted so I decided to cut it in half and risk it falling apart on slicing. Made the duxelles extra-gluey and wrapped the thing extra-tight. It all worked fine, cooked well and for the first time ever I now think this is a thing I can repeat at will.
It's my favourite Christmas meal as it lets me choose an entire menu based on things either made the day before or which take no time on the day which is SO relaxing. I did pavé potatoes and a tron of other things made on Christmas Eve so on the day we all just hung out and played games xx
if you want to make a wellington that is softer and easier to cut, I recommend salmon wellington. The store I work for used to have in store cooking demonstrations, and that's one of the recipes I made when that was my job.
We made beef wellington properly a few years back for a dinner party. It went down really well. Loved it so much, though its pretty expensive to get the cut of meat from the butchers.
I'm ready for the Gordon Ramsay v. Adam Ragusea wellington battle - the banter would be hilarious
One is actually making Beef Wellington with the proper ingredients. No mushroom and no ham = not beef Wellington, just something similar
My money's on Josh Scherer from Mythical Kitchen in that fight.
made one for the first time the other year. time consuming but not necessarily difficult if you aren't picky over precise doneness. imo the duxelle was crucial to the overall flavour. would do again on a smaller scale or deconstructed to get the flavours without the fuss.
The spinach looks like a lovely addition. I must try that next time.
When he talked bout pastry, he talked as if any other recipe videos. When he talked about the beef itself, he used prefix "I".
Nicely done adam
How did the veggie filling turn out? While I think it would be fun to try making something like a Beef Wellington someday, I likewise do not like mushroom, so it'd be good to know if you wound up having any notes about the veggie alternative 👍🏻
Re: Opening a can of tomato paste:
There's a brand, Mutti, comes in a cardboard box in the shop and the paste itself is in basically a toothpaste tube. The only tomato paste exposed is the diameter of the nozzle, it takes forever to spoil, can measure easily, doesn't oxidize metal into the paste, and tbh I just keep it in the fridge, has lasted months.
If you use it often but never in a standard tin's volume, it's the way to go in my opinion!
This is the standard format in every European country I’ve lived in or visited.
This is how it should be done everywhere imo! The tube is lighter so easier shipping and shopping, less spoilage, and convenient measuring. Glad to hear that it's at least popular in other countries! I've switched to the format entirely here, but cans are default here in Canada.
My Mom makes a bunch of bite sized ones for Christmas every year. They're sooo good.
Absolute insanity - I love it!
bro did not sound exited making this video 💀
OMG an alternative for those who doesn't like mushrooms. Thank you so much, it's the really first time I see it that way!
I mean the only reason I can think of that someone would dislike mushrooms yet eat meat (as in they taste pretty similar) is texture. Which I would think wouldn't be too much of an issue in a Welly as you're already supposed to chop the mushrooms up hella fine so going even finer wouldn't be too much of an issue
Beef Wellington > Traditional turkey 🎅 🎄
Cheers from San Diego California
Might not be worth the effort? But would love a slice right now!! 😂 My Mum used to grate the butter to make rough puff pastry.
The last few years I've made Salmon en Croute as a riff on a wellington, since I'm not paying $30/lb for an almost tasteless cut of meat. Absolutely delicious, and able to made as individual portions without a lot of extra work. Store-bought puff pastry works just fine in that application, since the whole piece is going right on a plate.
I like to be presented with the basic concepts, to decide if I want to go ahead with the full recipe. This is a dish I've always wanted to try, "just because" I had no idea about the pastry, I'd always planned on going with pre-made.
Did you watch the video and still are interested ?
I'd recommend ordering it at a good restaurant. It's a lot of work and probably not much cheaper to make it at home.
Nice to see the trimmings (and the plastic wrap) getting some additional use out of them.
Imho some parts of the cooking (i.e. cutting vegetables) seem a bit wasteful at times so this makes for a welcome difference.
Respectfully Adam, as I always enjoy the content, it does feel like this probably could have done with being a closer attempt to the 'regular' recipe to pass a real judgement on the dish. I've seen others mention it - the duxelle and the parma ham do make quite a big difference in my opinion. As this channel has also covered before, they're loaded with glutemates on top of other complex compounds so do change the profile of the dish quite a lot, in a way spinach is just not going to. Otherwise you just end up with a beef roast inside pastry. Would I make this other than for a very special occasion? No, massive cost and as you say it is one of the most technical roast dishes out there. But it can be a real showstopper in my view if executed properly.
There is a lot of "regular" recipes on the internet for this, go watch those.
1) I’ve made it and eaten it the traditional way before. My comments are not based solely on this experience with the dish; 2) My problem with the dish has nothing to do with flavor. My chief complaint is with the eatability of it.
@@aragusea You're supposed to eat it like a burrito Adam. 🙄
Completely agree. This isn't really a beef Wellington, its Beef en croute. I feel like Adam put in 90% of the work required to get a Wellington to get 50% of the outcome. The crepes and duxelles (and potentially Parma ham too) aren't luxury items in this dish. He cooked it really well though.
With the risk of sounding like an asshole. I usually REALLY enjoy Adam going against the grain a bit.. but here it really felt like he was frustrated with the dish beforehand, did not enjoy making it, and diverted from the recipe a lot. I'm the last person to pass judgement and videos do need to be made (I get that) but this one felt off for me. Could also be because I have a real soft spot for the dish.. like you said it's absolutely fantastic when made right, and I think it's a shame if people watching this video won't give it a try. So much technique and flavor. It's really fun, although a bit stressful to make :-)
For the puff pastry, do you think it's worth replacing some of the water with white wine, like you did for your chicken pot pie crust? Since less water means less gluten development
No it's now a good idea and what's Adam is making here is no puff pastry.
i have been waiting for you to make a beef wellington video and i'm so glad your recommendation is to just not -- because it does indeed look like a lot of work for something that i'm sure i would overcook. Thank you Adam!
I know you have done one video and how it’s not for you but I have to say that this is the single best recipe to use venison the back straps are the perfect size for this and always a hit a Christmas with chef Jean Pierre’s mushroom cream sauce
I think the value of a beef wellington is the presentation, and how the components pair together in a textural and flavorful way. I highly recommend doing a deconstructed Wellington instead: traditional beef roast, with roast mushroom duxelle and puff pastry as a stand-in for Yorkshire Puddings
Finally someone who shares my feelings on the silliness of this dish
You're the only person who can make a youtube video teaching a recipe while saying that they don't like the dish.
So, you could make a giant sausage mix in there and it'd be easier? Like a quiche, or those vegan mushroom and nut fillings? Hard to overcook that.
It'd still look fancy and Christmassy
Issue with that could be that sausage has to be thoroughly cooked and your pastry might burn. Or the outside of the sausage would be cooked to hell while the inside would be just done
Maybe with beef sausage, not pork because o fpossible undercooking. And then there's the fat content....
Sorted Food have a video where Ben did a budget Wellington using sausage meat. It seemed quite good...
If you want to see someone with this sort of idea check out the sorted food beef wellington video :)
In the UK, this would be called a 'giant sausage roll', lol. Beef Wellington is just a meat pie, really, of which there are many better versions. It still looks delish though. The pastry scoring makes it look special, like a French 'Pithivier.'
There are two reasons for a Ragusea recipe. One is to genuinely gain the skills and knowledge to prepare a meal. The other is entertainment. This one is entertainment. There's nothing wrong with food entertainment, especially when it's not just vapid and silly. There's still plenty to learn here even if you never make a Wellington in your life, which I will not.
This recipe is pretty bad. The sauce is too thin, the bread is too thick, he didn't wrap it tightly enough, and he left off the parma ham, which does add taste. The spinach is a bad substitute for mushrooms. It is quite clear why he wouldn't advise making it given all of this and the fact that he made the dough himself.
@@danielnyo513 I'd love to see yours.
@@JETZcorp what a great response mate
Thank you. I'm going to make this 👌
You lost me on the mushroom sub out for greens. It is a very very special event to make a Wellington. It takes forever to make, but this is a wonderful dish to experience.
My issue with beef Wellington is that it *is* the sum of its parts. It’s not more or less than. It is beef tenderloin with puff pastry and an added flavor of the duxelle prosciutto. It is what it is unapologetically and the entire time I wish I was just having a nice tenderloin and some fresh bread.
Well said.
I'm sorry, but I have to disagree. If you make it right it most emphatically IS more than the sum of it's parts. It might not be your thing, (and that's perfectly OK) but the whole point of combining ingredients together is to make them more than the sum of their parts, otherwise what's the point? Beef Wellington is *very* tricky. You need the pastry to be light and crisp and flaky, the beef needs to be rare (45C in the centre) the stuffing needs to soak up enough liquid and complement the meat, it all needs to stick together so that when you slice into it it's one thing and not several layers that fall apart as soon as they catch a sniff of a knife. When you get it right it's really really good, but if you miss, it's a fillet steak in a mediocre vol au vent.
Adam I appreciate your willingness to make stuff like this so we don't have to.
My grandmother used to stuff the filling in a cored out pineapple. It was really good.
Says you shouldn't make beef wellington because it's a ton of work, then proceeds to make puff pastry from scratch...
For real tho, beef wellington really isn't that hard to make and it's absolutely delicious. It is VERY expensive though, but to me it's a once-a-year kind of dish so I don't mind.
Because this is his job so he might as well go all out for the one time that he makes this
As a chef I'm like yeah... stick to tradition.
Tradition sucks
@@bluekirbyrocks i agree but you gotta admit, adam skipped half of wellington part
@@bluekirbyrocks it doesn't suck. Adam's butchery does suck though.
This is a great recipe Adam. I like Joshua Weissman’s pork Wellington from his But Cheaper recipe.
finally, an adam ragusea receipe i have no desire to ever make
I always wondered what do you do with the test runs of the dish, do you just force feed the family? do you give it to a neighbor?
Personally I'm not rich enough to test run whole ass tenderloins
@@rykehuss3435 Same, but you get to eat your mistakes. It's so good it can't be that bad. ;)
I think he's said on the podcast that he gives out test runs and extras to neighbors and friends, unless it's just waste or very time-sensitive to eat in which case, it gets tossed.
He's talked about it in an Ask Adam video. Don't remember which one. Must be at least a year or two old, I'd say. Maybe you can look for it.
But the tl;dw is that sometimes he does toss things (especially the things that don't turn out as they should), but he thinks (and I agree with him on that, it's just logical) that it's better when he makes four attempts at cooking something of which the first three are inedible to then show online how he did it the fourth time, instead of sharing his first and only attempt that resulted in a not good enough product for 1000 of his viewers to then cook it like that themselves and tossing that before they all manage to produce a good result on their respective fourth attempts.
In this particular recipe he said on the podcast the only run with a whole roast was the filmed one. His test runs used the off-cuts we saw at the start when he was butchering.
Your wife doesn't like mushrooms?! You're a more patient man than I 😃
wow, it was fascinating watching the butter squares slowly disappear as you do a taffy to the layers (or in the metallurgy world, maybe doing a damascus)
it’s hilarious how he sounds pissed for the better part of the vid and he really does have point homemade beef wellington is hardly ever worth it
I agree Wellington is quite expensive, that is why you get someone else to pay for the ingredients 😊
Kitchen is an interesting place. Sometimes you use it to prepare something just to enjoy the end result, like a cup of coffee. In most cases we use it to make food, just so we get nutrients. But we also can have fun while cooking something new, get new skills and everything. Almost like an art, enjoying the process of doing something beautiful. And at the end we can eat delicious (hopefully), cool looking food. Also it can be useful to show someone else your chief skills, or just to impress them.
My family loves a variation of this with salmon instead of beef. I believe it’s called a salmon encrut, and it’s accompanied by hollandaise and peas. Since we use store bought puff pastries the hardest part is actually the hollandaise. - won’t be trying this for many reasons listed but thanks Adam!
Reminds me a bit of a (I think) Russian dish, that is basically that but with an added layer of rice to soak up any juices
"This is a terrible dish and not worth the effort"
"Also I replaced the mushroom duxelle with spinach and panko, and then left out the crepes and ham..."
Kind of weird to diss Beef Wellington in a video where you didn't make it. You can't say the dish isn't worth it when you cut so many corners, removed several ingredients, and substituted another. You effectively made a completely different dish.
My sister made beef Wellington once, and I thought it was amazing.
yeah! love that sauce separator and learned the new vocabulary of a sauce boat
Love how this guy downplays his entire recipe before showing it, he's totally honest and that makes it good