How to Make The Ultimate Beef Wellington | America's Test Kitchen Full Episode (S23 E5)

Рет қаралды 32,456

4 ай бұрын

Hosts Julia Collin Davison and Bridget Lancaster make a show-stopping Beef Wellington. Tasting expert Jack Bishop challenges Bridget to a tasting of domestic caviar.
Get our Beef Wellington recipe: cooks.io/42kUkWk
Learn more: cooks.io/3vYcXTS
Buy our winning chefs knife: cooks.io/3WZ7Kof
Buy our winning stand mixer: cooks.io/49CX7g0
Buy our winning food processor: cooks.io/3TrmCvb
Buy our winning non-stick skillet:cooks.io/3y96lk7
Buy our winning rolling pin: cooks.io/3UgHzYb
Buy our winning baking sheet: cooks.io/2OTFRd8
ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook's Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at www.americastestkitchen.com/.
If you like us, follow us:
americastestkitchen.com
/ americastestkitchen
/ testkitchen
/ testkitchen
/ testkitchen

Пікірлер: 114

@pamelab7235 4 ай бұрын

I’m a new subscriber. This isn’t a repeat for me.

@richdodenhoff6846 4 ай бұрын

I made the version for four people, and it was AMAZING! I couldn't find just the Chateaubriand cut of beef, so I got a full beef tenderloin and cut up the rest for filet mignons. The dish is a project, but it's more than worth it.

@jnorth3341 4 ай бұрын

I've been making Wellingtons for a number of years now, using various different methods, I'll definitely be giving this a try.

@cheflynne1359 2 ай бұрын

My favorite version!!

@geminiecricket4798 4 ай бұрын

nice video but I am NEVER going to make this 😅

@chevyDboyMike 4 ай бұрын

😂😂😂.

@tundrawomansays694 4 ай бұрын

OMG, this is so terrifying to me I’ll order it when I go out for a meal but the expense of the tenderloin alone is a nope, nope, nope! Not ever gonna risk messing up this recipe!

@WastrelWay 4 ай бұрын

Was that 22 tablespoons of butter? What if I only have 21?

@mayonnaiseeee 4 ай бұрын

I also only have 21. It's over for us.

@sandrah7512 4 ай бұрын

Decrease all the other ingredients by 4.5%. Easy peasy.

@awc723 4 ай бұрын

I used 23 and totally ruined it....

@inge1647 3 ай бұрын

16 tablespoons make one cup. So 22 tablespoons would be two and three-quarter sticks of butter or 300 grams.

@chak595301 4 ай бұрын

In my more than 20 years of watching ATK, this is the first episode in my memory where Julia does cook for almost the entire episode. There was a couple of episodes of which Bridget did something similar (for example, remember the Baked Alaska recipe?). However, this is one of the episodes of which Bridget was doubting Julia’s cooking method, which kind of made me want to write a symphysis based on this video.

@kevinmason9579 4 ай бұрын

I take it the 450 deg for 45 minutes is using a normal baking mode? What do you recommend regarding convection cooking? I have both convection bake and convection roast modes.

@christinawyckoff2164 4 ай бұрын

💕 love to watch

@lisayerace6117 4 ай бұрын

WONDERFUL!!!!!

@susanmassey9635 4 ай бұрын

Oh! This looks awesome. It’s making my tongue water.❤❤❤❤❤

@cucinainfamiglia2018 4 ай бұрын

❤❤wow complimenti 😋 ❤❤

@shadowgirl8038 4 ай бұрын

What if you want it a little more done?

@Supperconductor 4 ай бұрын

Maybe tent it with foil after taking it out of the oven?

@angelap32 4 ай бұрын

When you cook it a little bit longer

@thaisstone5192 4 ай бұрын

@@SupperconductorNOPE. The contained heat will make the pastry soften.

@OriginalEric 4 ай бұрын

you get politely but firmly asked to leave

@xipalips 4 ай бұрын

Use Chris Young's method.

@thenext9537 3 ай бұрын

85 to 130 from carryover cooking? Hmm. I guess that pastry is a blanket but damn that’s 50 degrees of “cooking”. That’s cool. I mean it’s hot but it’s cool.

@MrWylde007 4 ай бұрын

I'm sitting here just dying to make that wellington ASAP. I'm not sure the peppercorn sauce will have enough flavor, but I'm gonna make that too.

@mayonnaiseeee 4 ай бұрын

This looks so good. Always wanted to eat Beef Wellington, hopefully will someday. If one wanted to make this without the prosciutto due to dietary preferences, could it be substituted with something or just left out (leaving the duxelles to contact the pastry)?

@casualnerdeverything2816 4 ай бұрын

You can just leave it out. It’s not a requirement for this.

@mayonnaiseeee 4 ай бұрын

@@casualnerdeverything2816 Thanks! I'd definitely eat one made the traditional way with prosciutto, but if I cooked one, I'd most likely be serving it to friends and family who don't eat pork.

@sandrah7512 4 ай бұрын

Traditionally, crêpes were used. Kenji López-Alt's Beef Wellington recipe uses a sheet of phyllo (and prosciutto).

@bryanr8897 4 ай бұрын

Hot and fast is almost always best for lean cuts. The enemy of lean cuts is drying out, which happens with extended oven times.

@Gpenguin01 4 ай бұрын

My hack for Beef Wellington: sous vide the beef, then use store-bought pastry dough to assemble, wrap, and finish the dish. This ensures the beef cooks perfectly and the pastry puffs perfectly as well.

@trackzero0 4 ай бұрын

Any cowboy worth his salt, doesn’t use the term ‘hack’. Even if he’s got frog exposure.

@bicker31 4 ай бұрын

@@trackzero0 What is "frog exposure"?

@trackzero0 4 ай бұрын

@@bicker31 frog =french

@bicker31 4 ай бұрын

@@trackzero0 True, but hack is a part of internet/nerd culture, not French culture - I'm still not connecting the dots

@trackzero0 4 ай бұрын

@@bicker31 Read, and do some homework. Le repatoire should be a good start for your inquiring mind.

@edajungck 3 ай бұрын

Yumityyum yum

@AirrowRocket 4 ай бұрын

Counting how many times they can post this.

@trackzero0 4 ай бұрын

It is not a proud moment worthy of reposting, indeed.

@alexf9709 4 ай бұрын

Looks like twice...who cares?

@sandrah7512 4 ай бұрын

As a full TV episode as it originally aired on PBS and as a stand-alone recipe segment - this is not new for their YT channel. This recipe was also featured on What's Eating Dan? a couple of years ago. It was featured initially in their Nov/Dec 2020 issue of Cook's Illustrated magazine.

@mikeplummer8904 4 ай бұрын

Oh my

@butopiatoo 4 ай бұрын

Interesting no initial sear on the tenderloin before making into a "package".

@JustAThought155 4 ай бұрын

Very rich!

@justmeandthethree 4 ай бұрын

Sadly, my wife and children no longer want to eat beef.😔 They only want chicken or fish. So, I'm gonna need to throw a dinner party and serve this.

@thaisstone5192 4 ай бұрын

Make them do their own cooking. Then you'll see how dedicated to their food choices they REALLY are.

@ljd1031 4 ай бұрын

Salmon wellington

@justmeandthethree 4 ай бұрын

@@ljd1031 Excellent idea!

@justmeandthethree 4 ай бұрын

@@thaisstone5192 In their defense chicken and fish are healthier alternatives to red meat. Occasionally I just want a steak. Ya know?

@Cyrribrae 4 ай бұрын

@@justmeandthethreelots of reasons to cut down or cut out beef. No reason you can't have a steak alongside whatever you're making for everyone else. I have a pack of frozen steaks I cut and bagged that I can sous vide whenever without much extra effort (or cleanup).

@ArthriticAngler 4 ай бұрын

No goose liver, brings so much to it

@angelf.9630 4 ай бұрын

I would brown the beef 1st, and chill it before wrapping it but I enjoyed the video.

@sandrah7512 4 ай бұрын

Senior Editor Steve Dunn, who developed this recipe for Cook’s Illustrated/ATK, had browned and unbrowned Wellington’s side by side and his tasters determined there wasn’t much difference in taste so browning the beef was a traditional step he was happy to skip.

@DoughboyGod 4 ай бұрын

💎💎💎💎💎

@jackielinde7568 4 ай бұрын

QUESTION: Can you sub smoked salmon or lox for the prosciutto?

@sandrah7512 4 ай бұрын

You could, but that doesn't mean you necessarily should. Prosciutto is sliced very thin - much thinner that I think you could slice salmon with consistency - and it's also larger so each slice will cover more surface. Depending on the quality, the salmon will likely cost a lot more as well. Then there's the taste. You don't want anything competing with the existing duxelles and mild tenderloin as the salmon might, especially after 45 minutes in the oven and another 45 minute rest. If you're trying to go pork-free, you could go traditional and make crêpes, do what Kenji López-Alt does and use a sheet of phyllo or just leave it out.

@ecsu95 4 ай бұрын

“I’m changing my will and leaving everything to this roast” 😂

@guchieskitchen 4 ай бұрын

❤❤❤❤❤❤❤❤

@edwarren8541 4 ай бұрын

I would love to try this, but I really, really dislike mushrooms. Any suggestions for a substitution?

@133bonzo 3 ай бұрын

so i made the exact wellington and the same weight. i did everything you did except for the extra strips of pastry on top and after 25 minutes the pastry was burning and my 100.00 dollar roast came out like a medium well potroast. i will never make this again nor follow ever cooking my meat at that temp. i dont understand how mine burnt and yours did not..

@jojobi-wankenobi 4 ай бұрын

"Let's put all the salt in this tiny location"

@michaeljj43 3 ай бұрын

gorgeous...a little too rare for me...but just beautiful.

@rohanlg790 4 ай бұрын

As someone from Australia, you lost me at 22 tablespoons of butter, who tf is going to measure that, give me the weight

@sandrah7512 4 ай бұрын

Butter in the US is typically sold in sticks amounting to a 1/2 cup or 8 tablespoons (or about 113 g) each with wrapping demarcating the tablespoons. So 22 tablespoons is not quite three sticks - lop off the extra two. Done!

@inge1647 3 ай бұрын

22 tablespoons of butter are pretty much exactly 300 grams.

@ralunix4612 4 ай бұрын

Wasn't she supposed to sear the meat?

@trackzero0 4 ай бұрын

This is definitely amateur hour on this.

@CP-pe9ul 4 ай бұрын

That's what I thought too...meat should have been seared.

@ralunix4612 4 ай бұрын

@@trackzero0 well I am an amateur thats why I asked

@ThreeDee912 4 ай бұрын

@@trackzero0 Tradionally it is, but the chef that created this recipe make like like a dozen test versions of this and found the sear didn't actually really add anything after the mushrooms and mustard was added for flavor. Specifically did taste tests with coworkers when developing it. Story's paywalled but they do spend quite a bit of time and money developing this stuff.

@jimbow2928 4 ай бұрын

Hey Julia, is it a roast or a tenderloin? You’re confusing everybody please let us all know. A roast or tenderloin ? ? ?

@TheRealWilliamWhite 4 ай бұрын

Its a tenderloin roast. A Roast is any large portion of relatively lean meat that hasn't been cut into steaks and is typically prepared by roasting.

@lynwessel2471 4 ай бұрын

0:48

@ulyssesmelendres504 4 ай бұрын

Old

@stardel 4 ай бұрын

I'll have by chef make this

@RyanTaylor0201 4 ай бұрын

Did she say 45 minutes!? Cooking the mushrooms and shallots for 45 minutes!?? Lol

@trackzero0 4 ай бұрын

Please abide by Escoffier, and nod to the fois gras that’s missing. And the bernaise. There is so much missing here, girls.

@TheRealWilliamWhite 4 ай бұрын

Escoffier is dead he won't be offended.

@trackzero0 4 ай бұрын

@@TheRealWilliamWhite ignoramace troll. Go eat your Crunchwrap supreme before it gets cold.

@sandrah7512 4 ай бұрын

Steve Dunn, who developed this recipe for Cook's Illustrated/ ATK decided the liver-y taste of the pâté competed with rather than complimented the beef so he left it out and used a coating of Dijon mustard instead. He also provided a couple of different sauces to go with it, but if you want Béarnaise, make Béarnaise.

@trackzero0 3 ай бұрын

It is incorrect.

@Hawghunter2288 4 ай бұрын

Don't trust Julia she always got introuble in culinary school

@carolez8582 4 ай бұрын

Watch Chris Young and then decide on best method. Spoiler: it’s not this one.

@sandrah7512 4 ай бұрын

I watched it. 🤷🏼‍♀ Pre-cooking the beef. Pre-searing the beef. Freezing the assembled product. Repeatedly checking the internal temperature (presumably by opening the door of your already really low oven again and again) if you don't have Chris's fancy thermometer. And I have to wonder how all that handling of the meat with all the cooking, searing and the freezing and the re-heating affects the texture of that tenderloin. Both recipes are projects, but this is less complicated, unless you think making pastry is hard work. And this one is absolutely delicious, BTW.

@davidhicks7442 4 ай бұрын

In Australia, people stopped eating the Beef Wellington too Many people died🍄🍄🍄🍄🍄

@thenoblerot 4 ай бұрын

eh. Beef wellington is kinda less than the sum of its parts imho

@fumang7946 4 ай бұрын

Yuck!

@marilynsnider8183 4 ай бұрын

About the sauce, I'd leave out the booze. Otherwise, I'd make it in a heartbeat.

@RIPMrAlwaysFirst 4 ай бұрын

First

@Sorana44 4 ай бұрын

I dont like raw meat 🥺🫤

@sandrah7512 4 ай бұрын

130°F is not raw. 🤦🏼‍♀ If it's not to your liking, cook it more. Hopefully your guests like it the way you do. But if the doneness in this video does appeal to them, then cook your piece a little more in a frying pan or the oven.

@Sorana44 4 ай бұрын

@@sandrah7512 thanks!

@jerzcnate 4 ай бұрын

I am not eating fungus

@sabotabby3372 4 ай бұрын

They will eat you someday 🍄

@rookiemvp2008 4 ай бұрын

@gordonramsey how'd they do

@davidyoung8875 4 ай бұрын

stop posting repeats

@greggchaffin1596 4 ай бұрын

Have you tried not watching?

@BB_Ninergirl478 4 ай бұрын

First time for me

@juliastraus4273 4 ай бұрын

Some people haven't seen them, not every first-timer will be drawn by the same video and they know that most folks aren't as likely to go the actual channel, just wait for what's in their feed...

@TheRealWilliamWhite 4 ай бұрын

The caviar video was from a couple of days ago.

@saabstory69420 3 ай бұрын

Shut up