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Easy Beef Wellington – Food Wishes ctm magazine
Classic beef wellington is a real showstopper, but also virtually impossible for the home chef (or professional chef) to pull off perfectly. Under or overcooked meat, and soggy pastry are just a few of the problems. But, with this easy to make, individual version, we’re able to much more effectively execute all the components properly, and still get the same thrilling reveal. Enjoy!
To see some easy pan sauces to serve with this, check out these links:
Pan Sauce “Bordelaise”, https://youtu.be/NbSYPcWd0W4
Steak au Poivre pan sauce, https://youtu.be/cdjcz73EEtc
Hanger Steak pan sauce, https://youtu.be/71ZJRshrEJM
For the fully formatted, printable, written recipe, follow this link:
https://www.allrecipes.com/recipe/282602/chef-johns-individual-beef-wellingtons/
To become a Member of Food Wishes, and read Chef John’s in-depth article about this beef wellington recipe, follow this link:
https://www.youtube.com/channel/UCRIZtPl9nb9RiXc9btSTQNw/join
You can also find more of Chef John’s content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/
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Today I made this for the second time. I'm visiting my mother and she declared it the finest meal she's had in years. But WOW….beef is so expensive. The 2 8oz filet's I bought cost me $40. My dad is a beef producer and he tells me the extra money beef is bringing isn't getting to the cattlemen.
Anywhoo, this is a dish any foodie needs to have in his repertoire.
Crushed it!
Looks great and tasty! The last video I watched looked great presentation-wise, but I wasn't as confident about the flavors because they didn't season the meat. I also agree that the prosciutto seems like a bit much! Awesome job!!!
Michelin Stars. Big question, why does a company that makes car tires hand out star-type awards for culinary presentation?
these were everywhere in cartoons.,
I was wondering how necessarily the Parma ham is. I prefer to omit it if the pastry stays crispy with a bit of ventilation at the bottom of the pastry. I do like the idea of chestnuts that Ramsey adds though.
Is there a non meat truffle infused pate that would work almost as well?
It’s SOGGY like my grandad’s diaper!!!
I hope your chewing your food?
Such a joy to watch you cook, Chef John. The Beef Wellington looks so delicious.
How many sides of your Tourned potato?? Cause it’s NOT Seven…..!
I can't find any pate where I live. What could I use as a substitute?
This is perfect, Chef. I LOVE the mushroom pate mix.
You are the Napoleon of your Beef Wellington.
I think I will try to make this for Christmas.
I had one of these at Hells kitchen for my 21st I can’t wait trying to make it myself
Hey Chef, I don't know if someone has pointed it out yet but when you speak your sentence prosody is quite bad: it sounds like a never ending sentence and questions. If you'd like to improve on your videos that's one thing I might suggest to better capture the viewer's attention and make them better understand the steps. Ciao from Italy
What would happen if you were to cook the Duxelle in the pastry with a very thin slice of beef for flavor with mustard then cook the steak to medium rare, cut the pastry, insert the steak, and serve it on the pastry pedestal?
Wait! I have a question: After you wrap the beef in the puff pastry and put it in the refrigerator, how long can you keep it there before you put it in the oven?
They sear the sides so you don't noticed how raw it is. lol
Hands down, my favorite meal all time. I've eaten this all over the world!
How do people fuck up wellington?
Okay…. The Grilled Burger I'm having for dinner just got knocked down a few points on the quality scale when compared to this.
Love this!!!!!!💞💞💞💞💘💘💘💘
I now hate YouTube!!!!!
Everytime I'm writing a comment and need to leave YouTube to find the proper spelling, then return to YouTube, everything is reset and ALL ENTERED COMMENTS THAT I WAS ENTERING WAS DELETED!!!
YOUTube now sucks!!!!!!!!!!!!!!!!
I can't stand the way YouTube now works!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Its time everyone leave youtube!
They don't care about the users anymore!!!!!!!!!!!
This is not easy. It still takes forever. And it's expensive. Maybe $40. At home.
How do I make this without the result being rare? I prefer medium well, or pink on the inside.