Beef Wellington is undeniably a bit of a project, but its impressive appearance and luxurious flavor makes it the ultimate holiday main course.
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Movie quotes from Back to the Future and Shrek will never be out of date.
I haven't scrolled through ALL the comments, but I scrolled through a LOT. I haven't seen any mention of this issue and now I'm confused. I've tried this recipe in two separate ovens (total of 3 times) and 450 degrees burns my pastry within 10 minutes. I've had to A) turn it down to START at 425 for 10 minutes, then B) reduce that, and then C) tent with foil to prevent scorching the pastry. My results have been awesome, but 450 for the entire time would be awful! Am I the only one who has had this problem? Dan… ? Help…?
Made Wellington last Christmas and doing again this year – and possibly as a new standard. What I still find unbelievable is pulling the Wellington at 85F, and then watching the carryover – and yes it does work. I still have difficulty believing this, but the thermometers don't lie. It is a clever piece cooking here – so yes, kudos to Steve. Most recipes are cutting the Wellington just ten minutes after removing from the oven… which would appear to be a big mistake. I love the look on the faces of guests who ask to what temperature it is cooked, "oh, just 85". I going to focus on some accompanying sauces this year, probably a mushroom sauce and also a Brandy/peppercorn sauce – as I think Wellingtons benefit from a good sauce. Great video.
Welly is scary
It's fucking RAWWWWWW
Resting periods for meat has always been for what time your cooked it for you should rest for the same amount of time.
Not searing the beef is criminal
Hey Dan, what about those of us who like their beef medium well to well done? And do we have to use mustard or mayo and mushrooms for the recipe to work? Please give me some options…
i do not eat half cooked meat so i will never try this
That cow model belongs in the Smithsonian. Another great job.
I've only ever had beef wellington once in my life. Maybe someday I will gather the courage to make my own
😇 + 🕯 ❤ 💜 ♾️ 🥰 lovely 👌🙏👍👏🙌
Shrek is never out of date
This would be great if I could get the recipe, fix ya damn website I’m willing too pay but it won’t even let me
The crust looks underdone… it still looks translucent near the duxelles.
This is kind of like "method x" with a rib roast; 500F at 5 minutes per pound, shut off the oven, and !!!keep the door shut!!! for 2 hours.
Crispy outer skin and juicy tender medium rare inside.
Help! Convection oven. Roast or bake??
45nins of rest. And then we need to heat it up again? What about bacteria breeding, dust, hair( always finds it's way onto food)
Sorry. Nowhere north of Nashville will "carry-over cooking" add 50 degrees to the finished internal temperature of a piece of meat bigger than 3 inches in diameter. ATK has a serious belief in this, I know, but in home kitchens it does not work that way. Likewise, adding 45 minutes to the overall cook time adds to the overall cost. Meanwhile the crust on the pastry is getting cold. Maybe better to sear the beef before wrapping it; serve it from the oven while it's hot.
Believe in the science!! I followed the recipe and assembled this over 3 days for a special dinner gathering last night. It was exceptional. I had a 2.5lbs tenderloin instead of the 3lbs. Everyone was blown away by it. A couple points to make. If you're going to add the decorative pastry strips, don't worry when the all begin to brown up much earlier than the main pastry. It wont burn. Also, the carryover cooking moves faster than you think so make sure you get your peppercorn sauce up and running as soon as the welly comes out of the oven. Overall i couldn't have been happier. Do the steps over several days as instructed, follow the recipe, and you and your guests will be rewarded. This was OUTSTANDING!!
The recipe is great but it's now behind a paywall :
Made the Welly for Christmas. It was so amazing I took selfies with it just like Dan!
always thanks to your informative video
Can the humor and cook the damn dish
I made this for Christmas Dinner yesterday – the only thing more satisfying than slicing into this medium rare bad boy perfection was the look of amazement on my family’s faces knowing this was my first Beef Welly! Thanks, Dan and ATK!
Tried this for Christmas Eve dinner. Came out perfect, with the only tweak needed being covering with a towel for the last 20 min of resting and ~3-5 min back in the still warm oven to finish to 131 F. I attribute this to the kitchen being a little cooler here in Calgary, Alberta during a cold snap. 100% will use this approach again given it so easily allows fine tuning the finishing temperature so easily. Thanks!
Cool. What's. the green peppercorn recipe–cream, corns, some alcohol reduction??
I'm making the Wellie!
no link to a Pate Brisee?
I AM MAKING THE WELLIE!
My mom is fighting stage-4 renal cancer and she asked me to make her (and my dad) Beef Wellington for Christmas Eve. I was truly worried I'd screw it up, but NO, I have Dan and America's Test Kitchen on my side!! I'm going in for the win! Thanks so much!
We're not going to be making Beef Wellington because we're slaughtering lambs this weekend. That means crown roast of lamb for Christmas dinner.
If you watch the video of Steve making this dish, you will see that when he slices the Wellington, the internal temp is 32 degrees!! It’s easy to cut a stone cold Wellington without falling apart. It’s another thing to slice a hot one. Very lame and misleading. And not too smart I might add.
Thanks, Dan, going to make this for Christmas!
This was awesome! You gave us courage to just go for it this Christmas Eve. Love you guys! Hi to the "cousins" (we call them) Bridget and Julia and all in the kitchen.