I learned this from Alex, the French guy, on KZfaq. It’s brilliant because both the beef and pastry are cooked to perfection. Alex adds a thin crepe layer, which I don’t think is necessary. It looks like you have a photo of Alex on your poster. I like the idea of using several types of mushrooms. I like your techniques of assembling this. Great video!

THIS is the technique/ingredients I've spent hours researching -- all in ONE video. Perfect!

WOW.....this chef/video really does answer a lot of the problems and of course the lattice-cut top is totally amazing finishing touch. NICE!

Thanks young man, that was inspirational! Very well explained and at the right speed. Perfect.

thank you for the step by step teaching, great work.

Great video and the result looks sooo good and delicious!

I gotta be honest to you young kiddies.... there was a me before I ate beef wellington... and now there's an older wiser me after I ate beef wellington... its that good!!!!

Nicely explained, thank you so much. Im definitely going to try it now.

Outstanding thank you

45 minutes… with the meat already cooked and sear… seems almost incredible if you want it medium to medium rare. I made it , without sous-vide, and took me less than 45 minutes… be careful and use and good thermometer;)

And no soggy bottom in sight .. will be following your recipe when I give it a go good video thanks

Looks immaculate 😍

Outstanding chef, I'm trying this out for Thanksgiving

Is the wax paper separating the prosciutto slices edible?

good stuff.

Perfect. I'll be using cremini and chanterelle mushrooms. Thanks for incorporating sousvide. I was afraid I would over cook it. Now i feel better about the process.

Amazing video and love the sous vide recommendation! However, one needed correction, you want to apply the mustard immediately after the cook.

Thank you!

Hi, I want to do this for christmas, it looks wonderful, if the meat is already cooked with the sous vide, does it not overcook when you put it 45 minutes in the oven??

I love the Gordon Ramsay way, but I appreciate your prep method for the tenderloin. Going to make it.. I've never, but have been wanting to try this in a restaurant first. I've visited top-notch restaurants, and to my surprise, no beef Wellington.. Im going to learn how to prepare it for my self, then my family...

Yes this is the right and consistant way...

It looks like it will be very tasty, on scaling up for my new years eve dinner party I wanted to know how many people your version here suitably feeds?

I’m a personal chef and a client wants beef wellington. Thank you for this! I have a few weeks until their dinner, so I will probably watch this 500 times until then! Didn’t learn this in culinary school. Question, how soon in advance can I make this? If I wanted to complete all the steps up until bake time, how long can it sit?

How many days ahead of baking in the oven can this be made?

So, the beef was fully refrigerated or just the outside was cooled? Basically, can I make the beef and duxel the day before and assemble and cook the day of?

Can I leave the meat in the fridge after sous vide the meat and searing?

Gordon Ramsay is the goat and everyone else is a copy cat. His Wellington recipe has gotten me through many MANY holiday parties. No fluff just straight beouf facts. This is a replica of his recipe.

Hello chef! I’m a teen competitive chef in Texas! I have a competition coming up in January and the menu reads as this “sautéed beef with herb compound butter, whipped sweet potatoes, and sautéed broccoli”. My question for you is how would you interpret “sautéed beef”? I won’t know the type of beef until I walk into the competition so I’m wondering how you might imagine the cut will be. I love yalls content and can’t wait to see what you’ll bring out next!

I've been making beef wellington for a couple years now the traditional way. I wanna try this recipe but I have one concern. One member of my famely hate mustard and vinegar. I usually put it anyway when I sear the beef and let it cool down. He those not taste it usually. My question is, will this taste more like mustard because it's sous-vide and the beef is already cook and cold when the mustard is apply? Thank you

Can I bake beef wellington in halogen oven? Please help!

From one chef to another, I can tell this guy had to resist the urge to pick up that bite he cut off with his hands instead of the fork.

Convection oven. Convection roast or convection bake???

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"Watery puree of alliums" was my nickname in highschool.

👍👍👍❤️❤️❤️

Hi, I made sous vide BW last year. That recipe called for cooking at 425 for 20 mins. I think it was a bit over the medium rare. Others I have seen say 475 for 10 mins. Yours seems a bit longer. Did you test different coming times? Will it not over cook the meat? Thanks

you should have also used the crepe I think to help it all bind.

Whats up with the wax paper on the ham?

I’m about to make this for Christmas, I’m so nervous about it. I have bought the meat during thanksgiving

Alex!

What is the cooking alternative if you don't have a Sous Vide? Searing + Oven?

11:10 Now tha-a-a-at's a perfectly **OVERCOOKED** Beef Wellington! Seriously, guys, come on.

To stop the bottom from getting soggy, cook on a rack

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You forgot the crepe! I thought this was old school!

anyone else saw gordon ramsay with horns on that planning board XD

I might have to cook mine so it's not so pink inside.

There's a french guy over there

Authentic Original Beef Wellington: First: there is no mustard, crepes or ham in authentic Beef Wellington! Ingredients: 1 center-cut beef tenderloin, timmed of silverskin and fat, about 2 pounds Kosher salt and freshly ground black pepper 2 tablespoon or vegetable or canola oil, divided 1 pound mushrooms (button, cremini, shiitake, portabello, or a mix) cleaned, trimmed, and roughly chopped 4 tablespoons unsalted butter 2 medium shallots or onions, finely sliced (about 1/2 cup) 2 teaspoons finely minced fresh thyme leaves 1/2 cup cognac or other brandy 1/2 cup heavy cream 4 ounces fresh foie gras or chicken liver pate 14 ounces puff pastry 1 egg, beaten Directions 1. Using butcher's twine, tie tenderloin at 1-inch intervals. Trim ends of twine. Season liberally with salt and pepper. 2. Heat 2 tablespoons oil in a cast iron or stainless steel skillet over high heat until smoking. Add tenderloin and cook without moving until well-browned on first side, about 2 minutes. Rotate tenderloin and continue cooking until browned on all sides, about 10 minutes total. Transfer to a large plate. 3. When tenderloin is cool enough to handle, cut off and discard twine, then place in refrigerator, uncovered. 4. Place half the mushrooms in the bowl of a food processor and pules until very finely chopped, scraping down sides and redistributing mushrooms with spatula as necessary, about 10 short pulses. Transfer to a bowl. Repeat with remaining mushrooms. 5. Heat butter in a 12-inch skillet over medium-high heat until melted. Add mushrooms and cook, stirring occasionally, until mushrooms have exuded all their liquid and start to sizzle, about 8 minutes. Continue cooking until mushrooms begin to brown and leave browned bits stuck to bottom of pan, about 4 minutes longer. Add shallots or onions and cook, stirring frequently, until softened, about 2 minutes. 6. Add brandy. Scrape bottom of skillet with a silicone spatula or wooden spoon to release browned bits. Continue to cook until brandy is nearly dry, about 4 minutes. Add heavy cream and continue to cook, stirring frequently until mixture is thick and collects in one large mass when you shake the skillet. Season to taste with salt and pepper. Transfer to a bowl and place in the refrigerator. 7. Season foie gras liberally with salt and pepper. Heat remaining half teaspoon oil in a small cast iron or stainless steel skillet over high heat until smoking. Add foie gras and cook without moving until well browned on first side, about 30 seconds. Carefully flip with a small offset spatula and brown second side, about 30 seconds longer. Transfer foie gras to a paper towel-lined plate. Pour rendered fat into mushroom mixture, stir to combine, and return to refrigerator. Use a sharp knife to split each piece of cooked foie gras in half horizontally. Transfer to a plate and place in refrigerator. Allow all ingredients to chill for at least 30 minutes. 8. Lay a double layer of plastic wrap about 2 feet long and 1 food wide on your cutting board. Spread mushroom mixture evenly over plastic wrap about 12 inches square. 9. Place tenderloin along the very bottom edge of the mushroom layer. Spread sliced foie gras evenly over top of tenderloin. Carefully roll tenderloin in mushroom, using the plastic wrap to help tighten it as you roll. Once beef is completely rolled up, re-wrap with more plastic wrap, twisting the ends to make sure roll is very tight. Return to refrigerator. 10. Dust board or countertop lightly with flour. Spread puff pastry on board and, using a rolling pin, roll it into a rectangle at least 4-inches wider than the beef roll on its shorter side. 11. Unwrap beef roll and place along very bottom edge of puff pastry with the foie gras side facing up. Brush 6 inches of puff pastry just above beef roll with beaten egg. Carefully roll the beef in the puff pastry until it is completely wrapped. You should end up with the foie gras-side facing up again, with the puff pastry seam meeting on the bottom. Trim pastry with a sharp knife. 12. Fold sides of puff pastry protruding from either end of the beef roll towards the center, then fold the top flaps down. Trim off the bottom flaps carefully. 13. Roll entire beef roll over so that the bottom is facing up, the fold up the end flaps to seal completely. Roll beef back right-side up. Transfer to a plate and chill for at least 30 minutes. 14. Adjust oven rack to center position and preheat oven to 425°F (218°C). Transfer Wellington to a foil-lined baking sheet and brush all over with beaten egg. Use a sharp paring knife to score a decorative pattern in the pastry. Sprinkle liberally with coarse sea salt. Bake until pastry is golden brown and center of roast registers 110°F (43°C)for rare or 120°F (49°C) for medium-rare on an instant-read thermometer, 35 to 45 minutes. Remove from oven and allow to rest for ten minutes. 15. Use a thin metal spatula to loosen Wellington from foil, then carefully transfer to a carving board. Slice off the ends with a sharp knife. Carve Wellington, and serve.

Check it out.

Strongly recommend Gordon Ramsay's over this one, except for the choice of mustard

Tenderloin has no marbling.

Don't use puff pastry... use pate brisee..puff pastry is designed to puff the weight of the beef welly causes the bottom of the puff pastry to become compressed. Therefore, hard and usually 9 out of 10 times falls off. I know frustrating when you make a beautiful welly and that bottom falls apart.

Too bad the prosciuto didnt wrap all away around!!

sous vide is much like plating a dish with tweezers. It's not cooking it's playin with an 'eazy bake oven.

Idiots at McDonalds actually running an ad before this

bottom was still soggy

There is no mustard or ham in authentic Beef Wellington! And you do need pate!

All about it minus the shrooms. Eeww

Using the Sous Vide is cheating man... Come on....

Beef wellington may be the most overrated dish ever.

Thank you!