Beef Wellington (with a 3lb Tomahawk Ribeye!) | SAM THE COOKING GUY 4K

at long last and after many requests we finally present beef wellington sort of forgive me Father for I have sinned a girl was two things wrong with that statement one is that I'm Jewish and we don't say that and two is I haven't really sinned I might be about this scene no that's not even true look I'm gonna make a beef wellington but my version of it in full disclosure I have not made a beef wellington before look there are those that say it's one hard-ass thing to accomplish there are those that say oh it's a piece of cake so I'm gonna do it but I'm gonna change it and yes people will be pissed or they will be rejoicing because it's a fun playful version I'm gonna kind of stick to the basics but change up a couple things is that cool should be cool look first things first shall we traditional beef wellington is done with a Chateaubriand which is a beef tenderloin but the center cut the perfect beautiful beautiful centerpiece about that big it's a steak and it's good but tenderloin not my favorite cut my favorite cut is is a ribeye and in this case a big-ass giant Tom and in this case a big-ass jet and in this case a big-ass giant tomahawk rib eye look it's thick it's delicious it's beef who says you can't beef wellington eyes this why I gotta be the same as everybody else I don't I just realized that that steak really works with the carnivore shirt right now doesn't it this should be the picture you notice it's that who's that geli who's that that artist that did the farmer with his wife outside the who's that yes is that rock wall sounds right you know so instead of a instead of a pitchfork I've got this and they're super stoic with star plates I smelled the something burning oh wait what is that Oh perfect timing we're two minutes into the segment and there's freaking gardeners right there using the loudest thing known to man at weed whacker do we continue okay I have to sear this I'm gonna sear this on the Evo I could use oil and/or butter but I'm not going to I'm gonna use bacon fats join it to the Oh that loud probably not I'm gonna use bacon fat because I can and I have it looks like this wait so whenever I make bacon I take the bacon grease in the pan and I put it through like a paper towel strainer thing to get the little bits out and I'm just left with pure bacon fat which is lovely and for our purposes today will be what we sear this big steak in so we'll put some on the eve oh the fat the gorgeousness put on oh gone and this goes on and our goal really is not to cook it it's just to get color on all sides because color now will translate into flavor later so it's been about 10 seconds that's how it looks we want a nice golden color so we can push down is a little bit more and then we'll do it on the other side and turn it over that's what we're looking for that's gonna be fantastic so get the other sides on then we get the edges all the way around and when it's where you want it off it comes okay at this point we want to do something before it cools down too much and that's brush it with a little mustard the traditional mustard is design but I like to change things so I'm using a combination of Dijon and horseradish which you can mix yourself or you can buy it already done get some on your brush and on we go both sides now there's a layer of flavor which is why we're doing this of course you want the sides all the way and then the bottom which is now become the top and now we just take this we've set it aside and we leave it to cool next up a layer of mushrooms for this it's a traditional component mushrooms that are either super finely chopped by hand or in a processor called the Duke cells it's a silly word it's a French word I did not just call the French silly I just said in English for us it's a silly word don't hate me so what I have is I have these baby portobellos Khomeini's that I'm just gonna put in here small ones I'll throw in big ones I'll bust in half for quarters or thirds or whatever and then all these guys go in they get a quick blitz then we'll add a couple other things well add some yellow onion chopped up very nice well three big cloves of garlic very nice we had some fresh thyme beautiful gorgeous fresh thyme big pinch of salt and pepper lovely and then one last thing see what those are no they're not little mini brains through white truffles that my friend John spelled jaelyn here's our poll question how many John's do you know that are only jaelyn not Jo HN whatever my friend John brought me back from Croatia haven't used them yet been dying to sorry my finger condom is problematic brought them back from crow it here's the thing a little bit of truffle is freaking amazing a little bit too much is horrid so watch this could be a quarter teaspoon oh boy maybe a half okay so we're good we're good well here's my little we put the lid on everything gets completely whizzed until it's a paste so along the way with super dry stuff you're gonna have to stop kind of push it down a bit and keep going and when it looks like this this you throw it in a pan but before I put it on I want you to notice one thing look right inside here you see this you can you can you can you could almost see the moisture in this like mushrooms have a lot of water if a high water content and that is not going to be our friend in this so we're so the point of putting them in the pan is to cook out the the water right so in they go before it goes in the pan it gets just a quick little shot of oil and then the mushrooms spread it out the bigger the pan the faster it'll start to give off its moisture and dry up now it's probably gonna take you maybe even 15 minutes to get it to the point where it's dry enough but just let it do its thing come back every so often give it a little stir and all will be well we'll show you what it looks like when it's ready what's amazing is I'm getting a little hint of truffle oil right here it's really gonna do some great things to this and when they look like they've dried nicely starting to look like dry clay they're about 15 20 minutes we take it off we let it cool the steak has been seared and horseradish mustard and is cool the mushrooms have been processed with with with onion with garlic with thyme with a little truffle oil salt and pepper have been cooked in a pan until most of the moisture has come out and they're cooling and now it's time to build and we start with our puff pastry the puff pastry comes like this you get a couple sheets that looked like this they're folded in threes and they're frozen frozen so you need to take them out you need to let them defrost but what's important to know is you can't let them be out in the open and defrost for more than about 3540 minutes or they'll stick and they'll just be frickin useless see that self-control I almost said fighting but I pulled back and I said frickin and after 30 ish 35 minutes they look like this see lovely gentle supple use a bowl but before we roll this out even bigger because we have to cover this I need to roll this out so I'm gonna put some flour on my cutting board spread it out or as we've seen Canada spread it out and on it goes now the real question is this will one of these be enough already question that remember I haven't made this before so oh boy I should have taken both notes alright well let's try this I need this to be about half as thick as it is so we'll roll roll well you know I used to be so posed to a rolling pin for some reason and I thought I was like minimalist if I use like a bottle of vodka but the reality is is that she does not work this works alright let's just lay this on and see so if it's there I mean look it's almost big enough right you need to come up the edges then come over the top what do you think shall we I don't know let's go for it I'm feeling good about this right I'm not doing the bone I'm just gonna go up to the meats I say let's go let's do this so I'm just gonna make a mark so I know where my mushrooms have to go look at that okay and with the gardener serenading us in the background we'll take our mushrooms that have cooled that now look like poop gotta say not so attractive looking it's not about it's not gotta put [ __ ] ham down first I [ __ ] up I forgot a step my bad okay okay Max is freaking out about the gardener's I'm freaking out because I started to put the mushrooms down and I forgot about the the the pork product the ham product any traditional a beef wellington prosciutto is used this this shut up this three-ish pound tomahawk rib I was like 26 bucks enough prosciutto to cover this was going to be 25 dollars but forget that oh my god so I have chosen instead wait there max don't show this equally thin black forest ham look pig is pig well the pigs might not like to hear that but look it's thin it's gonna deliver the barrier between the the the puff pastry and the mushrooms and help keep the moisture if there's moisture coming out of the mushrooms from going to the puff pastry and making it a mess so we lay this down first a blanket all the way how did I forget this so remember not done this before everything has been an experiment all the way through and that's not just me saying oh if it turns out then I get to be here oh it's not if it turns out it's just good fortune okay now the mushrooms that look like this yikes at some point the hard core I really want to see a beef wellington shut up is it enough already why do they have to be gun it yeah just let it go quit pulling the [ __ ] trigger I think that did it he knows hops out uh yeah he knows I'm working over here hard to give you something that you've asked for that I've never made before but let's go he's twine with me I fear something bad will happen so a nice lair because when we cut this open you're gonna see if this layer has been nicely set up or if I've just like phoned in my work I never want a phone in my work okay I feel good about this now the stake no more mushroom on the top oh boy I don't know guys I don't know what the plan is here for how this is gonna work if it's gonna work I mean I want to feel good about it but I have questions but isn't that what cooking's about isn't there isn't there a certain amount of exploration involved right why make the same thing all the time if you don't try something new you're boring as then you're always making the same thing and we don't want that okay I'm starting to feel okay about this yes we need more ham involved and that's gonna come any second another will there a ham I feel like a little kid at the beach making something out of sand please let this work let this work let this work let this work I've been a good boy I just want to cut this baby open and have it be beautiful all right I may be too close to this edge I don't know nothing I can do about it now okay so here's what we're gonna do a couple more rollouts give myself as much puff as I can get and now we have to fold it up so let's go this way first this guy will come here oh boy I've got a problem this guy will come here look I only wanted to come to the bone so I'm okay with that but now what happens on this side what do you think you think we're gonna be okay it looks nice doesn't it I feel actually sorta okay about this maybe the first time this has been done so it's traditional put some beautiful markings on top of a Wellington before you cook it decoration if you will so allow me to give it my own little decoration if this will work how's that eats me how's that good good no we brush it with a little beaten egg they'll help it get some beautiful colour in the oven I think one of my favorite parts of this is the bone look at it okay it's got the egg one more thing a little kosher salt just love the way that looks oh and the one thing I forgot I know I have to transfer this to a baking sheet so hold on everybody the whole think it into right this frickin minute you could have keep the parchment down you're ready max okay everybody's all right and they're this okay put a probe thermometer into it because we want to be exact into the middle we set it for 125 degrees we put it in the oven at 350 we come back when it's done okay so it's it's cut it took about 35 40 ish minutes it's rested and here it is ready Oh what let me put it down you get some beautiful shots that are max go ahead ladies and gentlemen I present to you may be the world's first tomahawk rib eye beef wellington luck it's not maybe as gorgeous as some of them but for me okay for me it's [ __ ] badass looking I love it that's the way to serve this it's no more work it's more anxiety just this time because I'd never done it before but for you all you have to do is just copy what I did and oK we've not cut it open yet but I have good thoughts about that and what isn't more impressive when served on a giant ass bone like that it's a good episode of The Flintstones okay only one thing left to do cut it open okay so I think I want to cut like this let me just hello come on come on baby oh oh stand by I'm just losing this there we go I'm so nervous the very first ever in my world tomahawk rib eye beef wellington is being cut now oh look at the fattiness oh my god yes there's fat because it's a ribeye but oh come on the mushroom the beef the the the bite that this is gonna be ready oh my god salivating oh my god okay look I've had Beef Wellington before and it was delicious but it was made with that Chateaubriand the Tenderloin that that is very good and super tender but it it doesn't have the flavor of a of a ribeye the idea that we've substituted ribeye for the tenderloin and done all the same things we've got this layer of the the mushrooms in here that have the garlic and the thyme and the onion and oh my god okay there's a huge bite one of the greatest things I've ever eaten I am NOT cheating you there was something about a ribeye something fatty something extra delicious something carnivorous that is outstanding and while I'm wearing this shirt just know we have a new line of did you hear that fly we have a new line of alternative fax t-shirts that are currently on sale 20% 10% that are currently on sale by teespring for 10% Oh what lovely people the teespring folks are but this this this in mime up it's ridiculous and talk about impressive who it isn't like this I got nothing else thank you thank you from our hearts for being there hanging out watching liking we'll have to go there I got it

Channel: SAM THE COOKING GUY

Views: 727,724

Rating: 4.7891359 out of 5

Keywords: beef wellington, beef wellington gordon ramsay, beef, beef wellington recipe, beef wellington ramsay, how to make beef wellington, beef wellington recipe gordon ramsay, make beef welington, best beef wellington, cooking beef wellington, beef wellington sam the cooking guy, sam the cooking guy, tomahawk, ribeye, ribeye steak, ribeye recipe, tomahawk steak, tomahawk steak recipe, best ribeye recipe, best tomahawk steak, beef wellington truffle, best recipe for beef wellington

Id: ttJcANQgQv0

Length: 22min 52sec (1372 seconds)

Published: Fri Apr 26 2019

Reddit Comments

[u/TheGuyWhoIsBadAtDota]

Really, the gardeners weren't noticeable until he mentioned them. Don't give too much worry to the sound/lighting unless it's super obviously an issue.

[u/ShaaaaaWing]

Can we get a clip episode of Sam forgetting ingredients/steps? I feel like that could fill a few minutes especially if you add in the S%ts and F%ks.

[u/monkeyman80]

looks delicious sam!

i'd have reached in and picked out those thyme stems but that's just me.

[u/DannieJ312]

Just watched this one earlier. I’ve never had beef Wellington and it looked incredible