Make the Tastiest Pastry-Wrapped Beef Tenderloin Roast: ChefSteps Beef Wellington

Рет қаралды 606,572

4 жыл бұрын

Basically a little house for a tenderloin. Full recipe at our site: chfstps.co/welly
Imagine a perfectly cooked tenderloin, wrapped in a layer of rich mushroom duxelles insulation, swathed in prosciutto, which is enrobed in a flaky pastry crust sturdy enough to stick to the rest of that deliciousness. This is the best kind of savory pie, made into a roll, so you can slice off thick pieces for serving.

Пікірлер: 540

@pregnantnun 4 жыл бұрын

I'm so glad this channel is back.

@peggymislock8136 4 жыл бұрын

I made a small Wellington a couple weeks ago just to practice for the Holidays. I wish I'd seen this first, but am so grateful to have seen it before I made it for company. I never thought of putting down prosciutto! Makes perfect sense! Love the decorative touch with the 2nd layer of pastry and the rosemary. Can't wait to do this for family! Thank you so much for all the tips! Great teacher...you need to do more videos!

@MarkCob03 4 жыл бұрын

I’m glad that y’all are finally back and posting semi-regularly

@mikehawk2148 4 жыл бұрын

Too bad that almost none of the OGs are there anymore

@pixelised 4 жыл бұрын

@@mikehawk2148 Yeah, I wonder what happened to the other guys… 🤔 Also, are they in a smaller crappier studio?…

@Amatersuful 4 жыл бұрын

maybe they left tbh

@MarkCob03 4 жыл бұрын

Mike Hawk I’m pretty sure that they had some budget cuts? Or something of that nature. I’m not 100% of that though.

@MangoMotors 4 жыл бұрын

@@pixelised it looks like they are still in the same place in pike place, but I think they were on fb for a while because they were among the many creators who got duped by fb who gave creators fake metrics.

@alexandermirakyan6148 4 жыл бұрын

Truly enjoyed this video and I think is the best beef Wellington tutorial I've seen with someone who understands and explains all the proper involvements. Though, I personally would place in the center rack of the oven for more even cooking of the puff pastry. Yes, you do get more heat concentration towards the outside of both pastries for nice coloration, but if you notice the puff pastry was still a little raw on the inside. Otherwise, this is a perfect Wellington to me.

@coachaduck 2 жыл бұрын

Chef this video is amazing, I am so grateful for all your tips & tricks. That is the most beautiful wellington I've ever seen. Can't wait to make it for Father's Day. Thank You! You are one of the few people doing what you were born to do!! I feel so empowered to try this recipe.

@mikethered123 4 жыл бұрын

Gordon Ramsay: "You're not gonna put dijon on there, are you?" ChefSteps: "Dijooooooon!"

@stan_ong 4 жыл бұрын

mikethered123 lol! What I was gonna say too...

@amaliavet 4 жыл бұрын

Gordon Ramsay also has objections to truffle oil.

@georgemoustakas4030 4 жыл бұрын

he puts English mustard but nice try

@dzinemachine 4 жыл бұрын

@@georgemoustakas4030 On Gordon Ramsay's Masterclass, Episode 5 (Make Beef Wellington) minute 4:12, he uses dijon mustard.

@leocastrillo759 4 жыл бұрын

@@amaliavet many chefs dislike truffle oil because it's not real truffle.

@fullup91 4 жыл бұрын

It's great to have ChefStep's back!!!

@bonbonS1969 4 жыл бұрын

I am really happy that Chefsteps' coming back strong. I always love Grant's personality and his scientific approach in cooking. I really hope this time they can stay long.

@thaipingwong4731 3 жыл бұрын

Gréât vidéo , good visuals , perhaps adding temperature in oven and length of time would be useful

@markheller197 4 жыл бұрын

Not a fan of Wellington but your presentation is stellar. Heaven knows I’ve made thousands over several decades. It’s nice to see the classics done masterfully. MHH CIA 84

@lopezaira63 2 жыл бұрын

It´s a great tutorial for a perfect wellington, my favorite is the way you "teach" how to make the Duxelle. The rest is purely art in the kitchen 🙂 Thanks a lot ❤

@danielholmberg1875 3 жыл бұрын

"you want to know how to break down a tenderloin? You've come to the right place" *Proceeds to timelapse the break-down of the tenderloin

@mojrimibnharb4584 Жыл бұрын

Right?

@marianneleth4957 2 жыл бұрын

Thank you for the delightful Beef Wellington tutorial. I was impressed with the artistic pastry presentation and replicated your version - down to each individual rosemary leaf - to create a festive meatless meatloaf for Christmas... Gorgeous presentation!!

@salvadorrodrigues9290 3 жыл бұрын

Amazing,love the way u've explained the few bits of extra tips that u have then the other video's I've watched. Great mate keep up the good work.

@iadtag1853 4 жыл бұрын

WOW! I Love that this is almost a full tutorial.

@FadedRevelation 4 жыл бұрын

Fat slab of uncooked pastry at the bottom, lovely mate...

@paulwolf1719 2 жыл бұрын

I used this recipe and nailed it. However, I did not do the double layer of puff pastry as they portrayed it here. I was worried about it getting too thick. I think the picture above suggests that they too have difficulty getting the puff pastry baked well enough. The inner layer and bottom look soggy and dense. The trick of placing the seared and mustard laden loin in the oven for 45 minutes was a winner. The loin needs to lose a bit of moisture if you are feeding anyone who wants there meat medium to medium well. Great way to keep the pink, raw-looking center from being too big. Thank you Chef Steps.

@jamiejauw9112 4 жыл бұрын

“Its a good test of a cooks skills” **rolls out whiteboard full of good will hunting -ass culinary equations**

@DearWypipo 3 жыл бұрын

Lmao

@NosyHausfrau 2 жыл бұрын

You don't know how much I appreciate this video. I kept asking for the cannon but I didn't know the name so I used a combination of charades and words like "the log part for beef wellington". That should have been enough but they sold me the entire sea monster. Luckily I cut it the right way but it was mostly a guess. Wish I would have seen this first but thank you so much. This helped me and will help many.

@jsho12 4 жыл бұрын

Great video. Best technique for Wellington I've seen.

@wassdepp1 2 жыл бұрын

Fantastic, I can actually imagine how good it tastes.

@KonCity22 4 жыл бұрын

man watching this recipe makes me so happy u came back... it was not the same

@stuartwarneck6855 3 жыл бұрын

Thank you my beef Wellington turned out great with your tips about letting the mushrooms and shallots cook till the moisture was out, recoiling the pastry to help the lattice maker work and the piece de resistance of individual rosemary leaves in the lattice. Thanks again. I chose only to sear the meat before cooking in the pastry.

@stuartwarneck6855 3 жыл бұрын

Should be recooling

@MrRosettaStonned 4 жыл бұрын

Can’t believe that was 17 minutes long. This guy makes the best videos.

@aislinngraves4291 3 жыл бұрын

I made this for Christmas and was thrilled with how well it turned out! Thank you so much for a marvelous lesson!

@simplebudd 4 жыл бұрын

FABULOUS PRESENTATION AND INSTRUCTIONS ! THANK YOU SO MUCH.

@MrJewripper 4 жыл бұрын

I miss the old chefsteps where they would use meat glue and the immersion circulator 😂

@BarbaraManor 2 жыл бұрын

oh, that is simply fantastic! thanks for showing how it is done

@pezbala 3 жыл бұрын

please tell the temps and times in the breville air pro oven !

@kkim5000 4 жыл бұрын

0:20 "weef wellington

@cmilam42 4 жыл бұрын

Omg this might be the best thing I have ever seen

@TheAWESOMELIN 4 жыл бұрын

This is really awesome. Just like the one in holborn dining room !

@tessat338 Жыл бұрын

We've had good luck getting tenderloin for $19.00 a pound and asking the butcher to trim it for us. Then we ask them to run the left-over trimmings through the meat grinder and take it home for really good hamburgers. It is a lot easier and less messy than trying to trim it ourselves. The butcher does a much better job than we can do at home. A lot of them are really proud of showing off their skills.

@DigitaldogNet 4 жыл бұрын

This looks amazing and maybe I'll try it. But I have tried the MUCH easier and simpler recipe from Cooks Illustrated ("Beef Wellington for two") twice and it came out amazing. Members might want to check it out, it's individual servings (well each is enough for two), not as pretty as this one but far lower difficulty. Great video however and I was super impressed with how beautiful it looks. Joule: best thing I've purchased for the kitchen for years!

@TheFungshwai 4 жыл бұрын

There’s like a solid half inch of just rawwwwww pastry Omgoodness

@crayfaze 4 жыл бұрын

lol exactly this, he proper messed it up

@crysto.x 4 жыл бұрын

well it only looks on the edges because he had to put the excess pastry under the wellington which is too much but he has a learning curve

@hoot1141 4 жыл бұрын

This guy did 17 minutes of mistakes.

@whitenoise509 3 жыл бұрын

Is there a better step by step video to make this correctly?

@nyxsayshi 3 жыл бұрын

@@whitenoise509 Joshua Weissman

@MrWalksindarkness 4 жыл бұрын

i've been making your pâte brisée for years and it always comes out great, I have apparently been mispronouncing it the whole time, cause those old chef steps vids didn't have any dialog. with all those accent marks i couldn't imagine it being pronounced so simply

@calahan59 4 жыл бұрын

Brie(like the cheese)-zay

@corahudson9435 4 жыл бұрын

That was cooked perfectly 👌🏽. Totally dig the design pastry as well.

@sheilawilson2958 4 жыл бұрын

That was an amazing job you are truly good at what you do

@balthazartheolocus7219 4 жыл бұрын

@ChefSteps and all chefs out there who make beef wellington recipe, I don't understand why no one has ever thought of adding a rack in the baking tray to put the beef wellington on and then bake it on that rack. That way you can avoid soggy pastry at the bottom and cook it more evenly. Idk maybe you all have other reason not to do that.

@lightfighter540 4 жыл бұрын

Thanks for filming again Grant !!!

@victorvarisco5360 4 жыл бұрын

I thoroughly enjoyed this video and this version. The methods played well into the theatrics. I personally have been making Wellies for many years using several methods and several ways including a vegetarian style. Not too sure of the "pre-baking" method here but to each his own. I still say Gordon's version is slightly lacking if it was to compare to this version. I loved the "insulating" commentary as far as the duxelle goes. See...there is a science to this dish!

@truthteller6701 2 жыл бұрын

Ramsey invented most of the Beef Wellington techniques used today.

@mattlaukon7674 3 жыл бұрын

This channel is dope, Your way of cooking is pure enjoyment and fun to watch. I'm glad I subscribed today.

@jenniferpitts3422 3 жыл бұрын

Going to try this for Christmas!

@MindBlownChef 4 жыл бұрын

Great info!! Executed a classic dish perfect!! Nice job!!

@videoinformer 4 жыл бұрын

Inspirational ancestor of *Turducken?* I still remember the first time I had *Beef Wellington,* and fell in love with it -- at a restaurant with my family, celebrating my 8th grade graduation. 40 years later, I've had it maybe 3-4 times since. It's hard to find, and the local restaurant I had it at made it only one day a week, in limited quantity, and required advanced notice you wanted it.

@thewargamer2039 4 жыл бұрын

Yes, the local food masters are back!

@thei2583 3 жыл бұрын

Grant you've nailed it big times.

@HarrySKeith 5 ай бұрын

Love this recipe, has worked for me every time!

@indulgebespokeprivatechefs957 4 жыл бұрын

Insane! Perfection Chef! 👍👌🙌

@veronicasmyth3830 2 жыл бұрын

This looks succulently Perfect. 🤩🥰

@BilalKhan-io2oh 4 жыл бұрын

Chef steps is back! Yay!

@sandradean6061 3 жыл бұрын

You Offer SUCH GOOD POINTS.... TOO GOOD.. THANK YOU...

@pasekmi 3 жыл бұрын

What temperature do you precook it in the small oven at? For how long?

@okie4horns Жыл бұрын

Would love to know the temp used in the oven as well. He never mentioned it.

@geedee6112 Жыл бұрын

@@okie4horns if you pause the video, 160°f looks like the temp, not sure for how long, my guess would be about 25mins

@kkhorimoto 4 жыл бұрын

One of the best looking wellingtons I've seen! Also to everyone disappointed that they didn't use sous vide: he commented like 4 times in this video about needing to reduce as much moisture as possible before baking so that the pastry cooks properly. Just because they don't use sous vide doesn't mean they aren't teaching you about food science! I know personally I use my sous vide as a crutch and rarely actually roast things in the oven anymore because of the increased risk of overcooking. But this is a recipe that you really can't do correctly with sous vide. It bums me out when I see all the beef wellingtons on r/sousvide where the pastry is obviously undercooked in the middle haha

@Sisterfifi 4 жыл бұрын

I made it using goose liver pate over the meat to allow the mushrooms stick to the meat. I also seared the meat on all sides then deglazed the pan with Madeira

@peggymislock8136 4 жыл бұрын

Great idea. I have duck livers in the freezer....maybe I'll give this a shot.

@bebecakes1418 4 жыл бұрын

“This dough is raw...” - Paul Hollywood voice Lol GBB is more than entertainment y’all It looks beautiful nonetheless

@stuartbrock7586 3 жыл бұрын

That's fantastic!

@Tremori_A 3 жыл бұрын

I've never made a wellington that perfect.

@JIMMY_NEMESIS 4 жыл бұрын

GREAT am saving this video love those table where can i get one

@anzarmalik7522 4 жыл бұрын

His audio pops and snickles makes my day XDDDD

@channinghumberson8766 3 жыл бұрын

This guy is awesome! So much fun!

@en2oh Жыл бұрын

nicely done, Chef! Any thoughts on Sous Vide for the protein and the use of a moisture barrier like crepe or phyllo pastry?

@user-sn8vc7du3q 4 жыл бұрын

Great video cant wait to make it

@payp5285 4 жыл бұрын

pastry is raw

@cada2824 3 жыл бұрын

i think the same

@momo1461 3 жыл бұрын

My Chef! This is the guy I want to work for!

@Beaver314 4 жыл бұрын

no seasoning on the tenderloin while searing??

@ssanchez7195 4 жыл бұрын

This is THEE most sensual food item I’ve ever seen made✔️ It’s gorgeous! It looks delicious✔️ My mouth watered the second you took it out of the oven! Oh how I wish I were there to taste it😋

@nazaninepineda 2 жыл бұрын

You have the BEST recipe for Beef Wellington! I've followed your video step-by-step several times now and it has been a success every single time! You are amazing and very talented! TY!

@leviXlush 2 жыл бұрын

After he seared the cannon, what temperature was it put in the oven at for the better crust? He never mentioned that.

@updownstate 4 жыл бұрын

I had this dish once and now I see how it should have been.

@doughughes7942 3 жыл бұрын

I was just curious to find out what Beef Wellington was...now I know. Thanks.

@evamaria1971 5 ай бұрын

a mi me sale igualito.......mmmmmmm saludos desde Quito Adoré tu video felicitaciones

@vegascad 4 жыл бұрын

Scalding pan out of the oven with bare hand?16:08 in Vid

@Mojova1 4 жыл бұрын

The pan is aluminium and it cools down in a second when you open the oven. If you are a chef, the fingers you use the most to poke hot stfu like your index fingers can handle that heat. Everything that only hurts but dont burn is ok. Steel pan would be differrent. P.S 12 years working as a cook :)

@danielleanderson6371 4 жыл бұрын

It's a toaster oven, so I wouldn't be surprised if he just opened the door and let it rest in the oven before pulling it out. In a bigger oven you wouldn't be able to do that because the residual heat could overcook it.

@sacredsiren 4 жыл бұрын

This is a youtube show, not real life. Note the lack of butter bubbling around the edges, and the lack of steam when he cut into that thing. I am going to say, as someone who worked in a professional pastry kitchen that did a lot of TV segments around the holidays, that it was a rested wellington that was placed back into the oven for the reveal shot.

@vitorgusmaox 4 жыл бұрын

He's a beast

@MrMgreen66 Жыл бұрын

As a chef myself, that has never made a wellington, the way you explained the process and the reasoning behind it was 💋🤌

@Jean2DaBean 4 жыл бұрын

Love this, though the pastry looks a bit raw in the middle, what was the texture like beneath the browned layer when you tasted it?

@mikecoughlin4128 Жыл бұрын

I agree. I was searching the comments to see if anyone else said this. The outer layer was nice but the inside of the pastry seemed too underdone. We’re making it next week, we’ll see how ours is.

@veliagonzalez8650 2 жыл бұрын

Muchas gracias!

@niaputri4016 3 жыл бұрын

Looks so beautiful 💕

@sharonscicluna2182 3 жыл бұрын

Hi, I have done the beef wellington a few times. I make sure that the mushrooms are dried and my result is always pretty good. the meat always looks perfect etc... my only problem is that the pastry always breaks from the below side. can you give me any tips? I loved your video

@MrMusicMuppet 3 жыл бұрын

Hey i noticed you got the same rationals as i use. How do you hold a roast chicken? Its like the layout settings change up from when your roasting beef or chicken.

@MrChefgiannis 4 жыл бұрын

Nice guys very nice resold!

@janicegame2372 Жыл бұрын

I learnt a lot from you, perfect!

@kurtrayner3177 3 жыл бұрын

Glad I'm not thr only chef who makes their own sound effects while cooking.😂

@thebaldchef14 4 жыл бұрын

99.9% of the haters for your beef wellington could never do what you did, A true masterpiece.

@uBmaniac 4 жыл бұрын

2:22 I really thought he was going to say "The benefit of this is..." you don't have to shop the mushrooms yourself XD

@MrMusicMuppet 3 жыл бұрын

Beauiful que son brilliant wellington well done chef

@davoap1268 4 жыл бұрын

I made this before. Very easy to make.

@Zelmel 4 жыл бұрын

Not gonna lie, I sous vide the tenderloin for my wellington.

@mrudonmen3452 4 жыл бұрын

sous vide tenderloin is fuxking nice

@berniemackowiak6411 3 жыл бұрын

Did I miss the temperature of your oven and how long you cooked it?.

@helmut666kohl 4 жыл бұрын

Good tricks, but somehow it first misses some more info on the meat cuts and then in the end you never tell us what the core temperature shoud be - although you stick a thermometer in :-) Also: Shouldn't it rest for at least 5 minutes before you slice it up?

@Flashblade 4 жыл бұрын

YES

@nazarastv3863 3 жыл бұрын

This guy whistling is something else 😂

@gregepperson1793 4 жыл бұрын

fine job!

@gogo_mocha 4 жыл бұрын

12:48 〜パイ包むところめっちゃ可愛い。

@NicodemoValerio 4 жыл бұрын

I was 100% convinced that the best way to cook the tenderloin was sous-vide. Kinda surprised. 😅

@scorpionu27 3 жыл бұрын

@Nicodemo Valerio it is the safest way to cook it, but just imagine that the chefs in the kitchens did not have sous vide to use in times like 80-90 early 2000

@cameronknowles6267 3 жыл бұрын

@@scorpionu27 expensive restaurants have been there for a while so I think since the early 1900’s at least