Comments on: Mastering Beef Wellington

By: @tomsparks6099

@tomsparks6099 — Fri, 16 Feb 2024 10:40:48 +0000

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.

By: @PassiveAgressive319

@PassiveAgressive319 — Fri, 16 Feb 2024 10:40:48 +0000

Dear ATK, I noticed that Julia CD used the term ‘dough’ and ‘pastry’ interchangeably. Is there a difference? Please and thank you 🙏

By: @PattiWinker

@PattiWinker — Fri, 16 Feb 2024 10:40:48 +0000

“Test” kitchen. I trust ATK to arrive at the best measurements and methods. That’s why I follow them. 👍

By: @sk-sm6of

@sk-sm6of — Fri, 16 Feb 2024 10:40:48 +0000

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!

By: @tiestripe

@tiestripe — Fri, 16 Feb 2024 10:40:48 +0000

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. 🤨😲

By: @vancouveropenbsd985

@vancouveropenbsd985 — Fri, 16 Feb 2024 10:40:48 +0000

This recipe will get you laid.

By: @caroldragon7545

@caroldragon7545 — Fri, 16 Feb 2024 10:40:48 +0000

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?

By: @briantuma1502

@briantuma1502 — Fri, 16 Feb 2024 10:40:48 +0000

“Just gonna” Don’t make that phrase into a drinking game 😂

By: @ddmx4889

@ddmx4889 — Fri, 16 Feb 2024 10:40:48 +0000

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.

By: @Justin-yx4bq

@Justin-yx4bq — Fri, 16 Feb 2024 10:40:48 +0000

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.