How To Make A Perfect Beef Wellington

If you’ve ever wondered what pure luxury tastes like, you’ve come to the right video. And Gordon Ramsey, if you’re watching this is for you.

I am sure many of us are familiar with it. It’s one of my favorite things of all time. It’s basically a tenderloin that’s wrapped in many beautiful things like prosciutto and a delle, a delle, and the ever so famous puff pastry. You can seem, you know, kind of well, incredibly daunting for a first timer. But look me in my eyes, I promise you that once you watch this video and understand how this works, it becomes incredibly easy to pull off. And when I say that this is worthwhile, I mean it now enough teasing. And let’s do this, shall we So
The first thing you need to start with is a tenderloin. Obviously. Now nobody really talks about this, which is honestly quite a shame, but you need the right kind of tenderloin, and by that I mean you need to get a center cut. Part of the tenderloin, also referred to as the Chateau Brion. Fancy sounding right That’s always good. Basically you need something that’s even in thickness from one end to the other. This is a Chateau Brion piece that I decided to take the ends off and you know, make it a little more even because I’d just be extra like that. And you want that bad boy to weigh in at one and a half pounds or 650 grams at two and a half to three inches thick. Now just let that come up to room temperature. I don’t care what Kenji Lopez says, trust me, let it come to room temperature.
Now all the tenderloins coming up, we’re gonna make our Duke cell start off by finally chopping one pound or 468 grams of mushrooms with a knife or a food processor. It can be a mix or it could just be all cremini or buttoned mushrooms. Here I have a mix of cremini, maitake, and hedgehog mushrooms. Also, for the record, I’m not calling out Kenji j Lopez. This just needs to be at room temperature because you need to sear it very, very quickly anyway, so you’re gonna chop that until you get something just slightly smaller than pea size bits. You essentially want to make a paste when it’s cooked. Next fill pan with two finely chopped shallots, three finely chopped cloves of garlic, and two tablespoons or 30 milliliters of olive oil. That’s right in a cold pan. Then place that bad boy on medium heat and sweat those vegetables until they begin to turn translucent.
Now I do it in a cold pan because I want it to be a gentle start. That way we don’t risk any color at all. Then add all of your mushrooms and season generously with salt and continue cooking on medium heat during often until they’ve released and sied off the majority of their liquid. About five to eight minutes. And once you’ve done that, you’re gonna add two shots of vodka. That’s a joke by the way. You’re actually gonna add three tablespoons or 44 milliliters of whiskey, a good whiskey, along with the leaves of two fresh sprigs of thyme. Then just let that simmer for a minute or two to cook off the alcohol and to reduce it until there’s almost nothing left. Then just let your delle cool off on the side. Okay, so now it’s time to sear the beef. Heat a pan that’ll accommodate the size of the roast over a medium high heat with three tablespoons of 44 milliliters of some sort of high heat cooking oil like canola oil.
Pat your room temperature beef dry with a paper towel and seasoned very generously with salt and pepper. And make sure to coat all sides. And what’s your pan is rip roaring hot and almost smoking. Add your beef to the pan and sear on each side for about one and a half to two minutes. No longer just try and get a little bit of caramelization. You’re really, you really wanna keep that inside almost raw because it’s gonna be going back in the oven. You don’t want it to get overcooked when it’s baking. And don’t forget to sear off those and butt pieces too. They need some color too. Oh look, and there’s my butt too. All right, and what’s that seared on all sides. You’re gonna place it on a plate and then brush it immediately with a good Dijon mustard. By the way, that was a hair from the brush, not my hair.
I don’t wanna hear about it in the comments. Now make sure that you’re brushing this while it’s still hot. So it really absorbs that nice mustard flavor coat every side. Then just let that cool down to room temperature. Now we’re almost ready, but we need to prew wrap the beef in something. So we’re gonna make crepes. That’s right. I know it sounds weird, but trust me, it’s essential. I’ll explain later. You can make your own or you can buy pre-made, but first you’re gonna start with three and a half tablespoons or 51 grams of all-purpose flour, 140 milliliters of whole milk and one egg. Whisk those together at a tiny little pinch of salt and that’s it. Then just preheat a non-stick, medium-sized pan over medium heat. Add just enough butter to coat the bottom of the pan. You don’t want a pool of butter.
And then pour in just enough of your batter to swirl around and coat the entire bottom surface of the pan. Then just let that cook for about one to two minutes. Flip and let it cook for another 45 seconds to a full minute. Then just repeat that with the rest of your battery. You are only gonna need about two or three crepes depending on the size of your pan. Okay, so it’s Wellington burrito time first lineup two to three crepes so that they overlap to create some length. You need it to be long enough for it to wrap the beef all the way around. Now just layer on some nice thin slices of prosciutto at the base, about six to seven slices. Go head to edge with that goodness. Then carefully spread all of your delle starting at the base to coat everything evenly. Now if you want an even ring of delle around your Wellington like in mine, then unfortunately you kind of just have to have this spatial analytical skills to sort of decipher how far to spread it.
So it coats it all the way around the beef. No more, no less. It should essentially connected the base when rolling. Then gently place your beef at the base of this layered beauty and begin gently and slowly rolling it forward with the layered crepe on top of the beef until you, it has been totally wrapped in it. Then gently roll your wrapped beef in evil plastic wrap. I know, I’m sorry, with enough excess wrap on the sides to then tighten the wrap around the beef by holding the end shut and simultaneously rolling. This should sort of create some nice tension, but not too much. Give your Wellington baby a little smiley face and then place it in the refrigerator to chill and firm up for about 30 minutes to an hour. Now once that’s been chilled, you’re then going to roll a sheet of puff pastry to an eighth of an inch or a third of a centimeter thick.
Then brush the surface of your pastry with egg wash consisting of two egg yolks and one tablespoon or 14 milliliters of water. It’s been whisked together. Then place your Wellington burrito at the base of your pastry, not at all the way at the bottom, you even a little bit of a lip to grab onto while rolling. Then just grab your puff pastry and slowly roll it around your entire Wellington till the edges meet, you can cut off any excess. Keep the excess though, then pinch those edges together so that it’s completely and totally closed and encased. Pinch off the edges, cut off any excess on the edges, and really make sure that it is totally encased with no holes. Then brush the entire surface of your Wellington with the same egg wash. Now at this point, you can go ahead and add the flaky salt and toss it in the oven now, but I like to add a little lattice pattern on top.
Now, you don’t have to if you don’t want to, but I’m gonna show you how to do it really quickly. All you need is something called a lattice roller. There’ll be a link in the description for the one that I have, and then you’re just gonna run that across another sheet of puff pastry or some of that excess if there’s enough excess leftover, and that’s really it. Sometimes, if the lattice roller doesn’t go all the way through or you can just use a knife to help it open up a little more, then carefully drape your lattice pastry over your egg wash brushed wellington. That’s kind of a mouthful. Connect them at the base and then cut off any excess and then just, you know, wrap it around. Connect it at the base, brush that once more very lightly with egg wash. Otherwise they kind of pool in those little divots that’s not so good.
And then sprinkle super generously with none other than flaky salt. Don’t be afraid to go hard with the flaky salt. It creates such a nice crunchy salt crust. It’s a beautiful thing. Then just place that bad boy in an oven that’s been preheated to 400 degrees Fahrenheit on convection or 425 degrees Fahrenheit in oven for all you metric people. That’s 204 degrees Celsius on convection or 218 degrees Celsius in a regular oven and just bake until you get that nice golden brown crust. Mind you, this recipe is for medium rare, so if you want to cook more, just leave it in longer. That’s pretty much it. Once it’s done, cool it for 10 minutes, slice it and serve. Now, when you’re serving it, you can absolutely make a delicious sauce simply by taking chicken stock and reducing it by about 75%, taking it off the heat and then adding a couple tablespoons of unsalted butter, stirring it until it emulsifies and you’ve got a delicious sort of pan sauce. Then just serve your Wellington with mashed potatoes, vegetables, you know the goods. Now, beef Wellington starts with a bee, but do you know what else starts with a bee B roll
Guys, and we did it The most Beautiful beef Wellington cooked a tender perfection, each bite more luxurious than the last sounds enticing right now. I hope you guys enjoyed this as much as I enjoyed making it because I had a blast and it turned out super great. I was very, very happy with it. Also, just really quick, a huge shout out to all of you guys who are so supportive and always make me laugh. I, I mean that. I really do. I’m so, so grateful. Really, yesterday I tweeted this out to Gordon Ramsey, just mostly as a joke with my beef Wellington and I was really surprised with the reaction. A bunch of people were trying to get his attention. So thank you guys. But Gordon Ramsey, like I said, if you’re watching hit me up, man. Hit me up. I truly feel like this is a Wellington that Gordon Ramsey would be proud of, so that makes me feel good. But anyway, thank you guys again for all the support. Don’t forget to follow me on Instagram and Twitter and all that good stuff. The links are below in my description. But anyway, if you enjoyed this video or you learn something, leave a like subscribe and I will see you next week.

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