Culinary triumph awaits: We’ll guide you through wrapping beef tenderloin in earthy mushrooms, savory prosciutto, and buttery pastry—and cooking it to rosy perfection.
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38 Comments
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This is awesome. One of the best beef Wellington recipes ive watched and i watch everyone as this is my absolute favorite way to eat beef.
I have made a number of wellingtons with varied success before settling on a fairly bulletproof method. I would not recommend this very traditional technique. You should precook the filet roast preferably by either sous vide or reverse sear. Doing so removes the juices in the roast that will otherwise cause a soggy crust. Before that, I would have to try to seal in the juices with a layer of phyllo or use Gordon Ramsay's crepe technique. Precooking the roast removes the need for that. I would look up Chris Young's beef wellington recipe on youtube as a reference.
Ramsay goes 200 for 35, Cooks goes 180 for 35, won’t 450 for 45 lead to well done? Doing my first Wellington tomorrow and don’t want to ruin a $120 tenderloin.
“Just gonna” Don’t make that phrase into a drinking game 😂
I would love to try this, but several of the people who will be eating it are allergic to mushrooms. Do you have any suggestions as to what I could use in their place or if I can just leave them out?
This recipe will get you laid.
I’m flabbergasted over the amount of commenters saying how involved this recipe is. Beef Wellington is a production. It always has been, and that’s why it’s only made for special occasion. With that said, it’s a shame all the hours of labor and testing are being squandered because certain people were expecting a 3-step Wellington. 🤨😲
Great techniques, thanks for this video. I would love to know where I can purchase or how to order a tenderloin that size that isn't 1/3 of the tail-end tied up to it. That is a beautiful, large, evenly proportioned center cut beef. I am not in a big metropolitan area, any tips for making this without a "perfect" tenderloin would be appreciated?🤔 Thank you!
“Test” kitchen. I trust ATK to arrive at the best measurements and methods. That’s why I follow them. 👍
Dear ATK, I noticed that Julia CD used the term ‘dough’ and ‘pastry’ interchangeably. Is there a difference? Please and thank you 🙏
What a technical feat. Thank you ATK❤
Dan did a awesome video of this too
The way she kept saying prosciutto was like hearing nails on a chalkboard. 😖
I like this method better. In school we had to sear the beef first on all sides and I found it always left a gray band no matter how hot and fast we seared. I think torching would be better. This is much more approachable, and I like th omission of the crepe. Always my least fav step. Like literally no one actually truly likes making crepes haha
No beef browning?
This is way too labor and time-intensive. And the cost risk, should you fail, is too dear. As much as I like ATK, this one is not for me.
You make it look so easy but it would probably take me hours. 😭
Can the pastry be made by hand? Thanks!
I have never had beef Wellington but if I ever do I will be very appreciative of the work that goes into making this ❤
You can do this part 3 days in advance. You can do this part 2 days in advance. You can do this part one day in advance.
Are you saying this project can be started 6 days in advance??😮
I like medium rare, but the rest of my family prefers medium well.
What oven time is required to achieve that?
Put me in between Bridget and Julia 🍖
I’m sorry, who the hell is going to sit there and measure out 22 tablespoons of butter, just give me the damn weight 😂
Carry over cooking always gives me low grade anxiety especially this recipe hearing it needs a 45min rest and how far the temp still needed to go. However, your recipes have never failed me so I will trust the process.
If I can I’ll make this for two!
22 tbs. give weight measurements instead if you re dealing with that many tbs of butter
where is the layer of fois gras?!
Thanks for adding actual captions for the Deaf
That does not look like a wellington pastry. And, it looks undercooked.
And why prosciutto? Why hide the beef flavor?
Idk. This looks like a big, expensive mistake.
Upper class hot pocket
It’s so easy and delicious, it only takes 20 years to prepare!
You guys made that look so easy.
And if you don't want to eat raw meat what do you do
Lost me at the fungi 😝
Looks great. I will be trying.
I wish Julia was my wife.
this is literally ramsay's recipe
As long as this has been around, to me it's just not worth the work and risk of failure whether soggy bottom or overdone filet. The only thing I've ever heard to avoid soggy bottom is to add a second layer of puff pastry on the bottom. Deconstructed, you can make the mushroom duxelle and serve it on the side in mini muffin puff cups. The gravy takes care of the rest.