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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:

To become a Member of Food Wishes, and read Chef John’s in-depth article about this beef wellington recipe, follow this link:

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/



  • Villiage_idiot on October 13, 2021

    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.

  • David on October 28, 2021

    Crushed it!

  • QueenSoap on October 31, 2021

    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!!!

  • Smartmouthgamer23rd on November 2, 2021

    Michelin Stars. Big question, why does a company that makes car tires hand out star-type awards for culinary presentation?

  • Hulagu on November 9, 2021

    these were everywhere in cartoons.,

  • Michael Covello on November 18, 2021

    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.

  • Michael Covello on November 18, 2021

    Is there a non meat truffle infused pate that would work almost as well?

  • Juan Aranda on November 19, 2021

    It’s SOGGY like my grandad’s diaper!!!

  • Benjamin Myles on November 21, 2021

    I hope your chewing your food?

  • 100PercentOS2 on November 24, 2021

    Such a joy to watch you cook, Chef John. The Beef Wellington looks so delicious.

  • M.V. Ramsey on November 27, 2021

    How many sides of your Tourned potato?? Cause it’s NOT Seven…..!

  • Whyte Noyse on November 29, 2021

    I can't find any pate where I live. What could I use as a substitute?

  • Truth Finder on November 30, 2021

    This is perfect, Chef. I LOVE the mushroom pate mix.

  • Anton Boludo on December 1, 2021

    You are the Napoleon of your Beef Wellington.

    I think I will try to make this for Christmas.

  • Sgtwhisker26 on December 1, 2021

    I had one of these at Hells kitchen for my 21st I can’t wait trying to make it myself

  • Ryan Orden on December 2, 2021

    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

  • Dave Richardson on December 6, 2021

    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?

  • Becky Weisfeld on December 11, 2021

    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?

  • FooBar Maximus on December 11, 2021

    They sear the sides so you don't noticed how raw it is. lol

  • Greg Harris on December 12, 2021

    Hands down, my favorite meal all time. I've eaten this all over the world!

  • Ser Pent on December 15, 2021

    How do people fuck up wellington?

  • Warren Pouyer on December 16, 2021

    Okay…. The Grilled Burger I'm having for dinner just got knocked down a few points on the quality scale when compared to this.

  • Geo De on December 19, 2021

    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!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  • Geo De on December 19, 2021

    Its time everyone leave youtube!
    They don't care about the users anymore!!!!!!!!!!!

  • Morris Green on December 21, 2021

    This is not easy. It still takes forever. And it's expensive. Maybe $40. At home.

  • L S on December 21, 2021

    How do I make this without the result being rare? I prefer medium well, or pink on the inside.

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