How to Make The Ultimate Beef Wellington
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:
Learn more:
Buy our winning chefs knife:
Buy our winning stand mixer:
Buy our winning food processor:
Buy our winning non-stick skillet:
Buy our winning rolling pin:
Buy our winning baking sheet:
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
If you like us, follow us:
Interesting no initial sear on the tenderloin before making into a "package".
💕 love to watch
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.
@gordonramsey how'd they do
Don't trust Julia she always got introuble in culinary school
❤❤❤❤❤❤❤❤
I dont like raw meat 🥺🫤
Did she say 45 minutes!? Cooking the mushrooms and shallots for 45 minutes!?? Lol
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.
Oh my
Oh! This looks awesome. It’s making my tongue water.❤❤❤❤❤
I'll have by chef make this
As someone from Australia, you lost me at 22 tablespoons of butter, who tf is going to measure that, give me the weight
I would brown the beef 1st, and chill it before wrapping it but I enjoyed the video.
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.
WONDERFUL!!!!!
Who wants to make that colonialist 💩
I would love to try this, but I really, really dislike mushrooms. Any suggestions for a substitution?
Hey Julia, is it a roast or a tenderloin? You’re confusing everybody please let us all know. A roast or tenderloin ? ? ?
In Australia, people stopped eating the Beef Wellington too Many people died🍄🍄🍄🍄🍄
"Let's put all the salt in this tiny location"
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)?
eh. Beef wellington is kinda less than the sum of its parts imho
Very rich!
I’m a new subscriber. This isn’t a repeat for me.
Was that 22 tablespoons of butter? What if I only have 21?
No goose liver, brings so much to it
I am not eating fungus