Former Royal Chef shares "State Banquet" Beef Wellington

foreign Beef Wellington look at that beautiful [Music] come back with that leg of lamb [Music] I think there was one dish that really blew me away as a young Chef starting off in the Royal kitchens at Buckingham Palace and that was Beef Wellington a beef Wellington's not your typical weeknight dinner the whole beef tenderloin and neither was it for the royal family too they would save this dish for State Banquets for when they were entertaining and for Royal dinner parties a state banquet was the time when the Royal chefs could really showcase beautiful British food and while the French may have invented Philly to birth the British lay claim to Beef Wellington some say that the dish was invented way back in 1815 when the Duke of Wellington defeated Napoleon Bonaparte at the Battle of Waterloo they named the dish after him Beef Wellington the Duke of Wellington and others say that in the battle he actually wore Wellington Boots Wellies as the Brits call them galoshes I think they're called in the states here well does it look like a Wellington boot I guess it does a little bit I'm not sure on that one nowadays most chefs will actually just use the center part of the beef tenderloin because it Cooks evenly and it looks pretty but at the palace when we prepared a beef wellington we'd actually use the whole of the beef wellington the whole of the beef and so just tuck in that little piece underneath there the queen loved her Beef Wellington very well done so the end piece here would be absolutely perfect because by the time this had cooked medium rare then this piece was well done and then at this far end this was still rare So something for everyone I'm going to cook just a centerpiece today just to make this look really pretty so I'll take this piece here and cut and then I'm going to go right down to this end and cut here too this piece here I'll actually take and save and use to make roast beef a chateaubriand and this one we can roast and serve with Yorkshire pudding and gravy a good old British tradition the tail end piece there that one I'll cut into little strips and use would be strong enough so now we need to season the beef tenderloin and I use the Buckingham rub for my seasoning collection you can use salt and pepper if you want if you want to use the Buckingham rub all these gorgeous seasonings in here there's a link in the description so season it nicely and then we're going to sear it to sear the beef you really need a smoking hot pan and I love the cast iron skillets for this oil in there and then carefully put in the beef I want to get a really nice sear on the beef but I don't want to cook it all the way through because once it goes in the oven with the pastry on we don't want it to be cooked in the center you know well done all the way through so just a nice Sear [Music] once we've seared the beef all around then I'm going to take it out and put it onto a plate and into the refrigerator and just let that cool down and just relax a little bit while I work on the next pieces the next component that we need is the mushroom ductile mushroom puree and I actually like to make mine the day before and so it just sets up nice nice and firm like this it's also one less job to do if you're making a beef wellington at home here's how we make it into a large skillet add about two tablespoons of olive oil and two tablespoons of butter once the butter is melted add the diced onion garlic and a little salt stir and cook until the onions are soft and translucent and then add the mushroom puree reduce the Heat and stir until combined and simmer until most of the liquids have evaporated [Music] we're also going to need some English pancakes Crepes and again these can be made the day before like this place the flour into a large bowl and add the egg followed by the salt and the milk whisk together until there are no lumps heat a crepe pan or Skillet until smoking hot and add the vegetable oil pour in about two tablespoons of the batter and spread around the pan once the Crepes has cooked on one side carefully turn it over so it Cooks on the other side too remove the crepe to a plate to cool and repeat the process until you have three crepes and once you've got all the components together then we can start rolling out the pastry now there's a million videos on Beef Wellington on YouTube and uh probably a million more ways of making it I'm making it the traditional Buckingham Palace way and instead of you know the the new way of adding in prosciutto prosciutto comes from Italy right why would we put that in a beef wellington but we do need something to help keep those juices around the beef and so for that we use the Crepes so roll out the pastry and we want to try and keep a nice rectangle a nice dust in a flower okay and then obviously it's got to be wide enough so that it'll cover the beef so check with the rolling pin to there to there a little bit to fold over perfect now some people will actually brush Dijon mustard over the beef right now but in my Buckingham seasoning I actually have English mustard powder so I don't do that one instead I'm going to take my Crepes and just lay them here onto the beef onto the beef I mean onto the pastry just like the overlap there and I don't need to wrap around completely so next I can put my mushroom duck cell and I'm just spread this evenly over the mix just spread it out nice and evenly but we want to leave pastry all the way around the sides then we can put the beef in the center next I'm going to take my egg and I'm using the whole leg for this and I'm going to brush all the way around the edges then I'm going to fold the pastry up and over the top and then cut a little pastry off here this is going to be excess pastry that we don't need and then the same off this end and then the same with this one and this is going to lift up and just connect over the pastry there and then we'll just do the same again and cut off this excess pastry [Music] these end Pieces Just tuck in slightly and then it's like gift wrap in a present isn't it and then fold those over and then the same this end tuck them in slightly and then just fold over the top now we can press around it massage it a little bit make you look beautiful and it goes onto the baking sheet but before we do that we just turn it over and so those creases are all tucked away underneath brush off any excess flour and then carefully lift it up onto the baking sheet it looks good already doesn't it next I switched to just egg yolk because using the egg yolk just makes this beautiful golden color over the beef once it's cooked so I'm going to just brush this all over the top and the sides of the Beef Wellington it was actually Julia Child's that made this dish really famous in America on her TV show The French Chef and I think you know all through the 70s it really was the The Gourmet dinner party entree that everyone was doing and then with the back of the fork I'm just going to make some marks on it just to make it really pretty when it comes out of the oven you can buy these new gadgets now that you cut out a trellis and lay over the top the thing is once it's actually sliced onto a tray you don't see that anyway it's all about what's inside so into the oven 350 degrees and it'll be in there for about 40 minutes or until the pastry is nice and golden brown and hopefully the beef is medium rare on top if it comes out and we cut into it and it's all well done and overcooked that's a sign of a bad chef but the queen loved her Beef Wellington well done so I can get away with this one no I can't once the beef comes out he's smelling gorgeous it's looking beautiful and we've actually got to let it rest for about 10 minutes 10 to 15 minutes just to let everything just relax before we cut into it this was always a nerve-wracking time when we were doing a state banquet at the palace because we weren't sure if upstairs the queen would be sitting down for lunch or for dinner and we we we we didn't want this to sit for too long because it would really overcook mind you she liked it well done so I don't suppose she would have mattered anyway would it once the beef's relaxed then we can cut into it the most gorgeous Beef Wellington look at that beautiful a gorgeous beef tenderloin Center cup beef a little mushroom duck salad around the top and sides covered with a crepe and then beautiful puff pastry around the edges I mean it's not as I said your everyday meal beef tenderloin is so expensive but you can use pork tenderloin in this dish as well if you want to and that's going to make it cheaper but for special occasions this is just the most gorgeous dish when you cut into it and there's no polite or easy way to eat this but you've got to get a little bit of the beef and the mushrooms and the pastry it's so good and we'll save the end piece for the queen because this piece here will be perfectly well done just for the queen Beef Wellington just the ultimate dish looks beautiful and perfect for a royal State banquet thanks for watching subscribe if you haven't already give me a thumbs up tell me how you make your Beef Wellington in the comments below see you again soon foreign

Channel: Darren McGrady

Views: 274,258

Keywords: Royal family, Food, British food, The Queen, buckingham palace, foodie, celebrity chef, eating royally, prince william, prince harry, queen, royal, Delish, Darren McGrady, Royalchef, food, royal eats, british food, Gordon Ramsey, Balmoral, windsor castle, food network, recipes, dallas, dallas caterer, corporate caterer, The Crown, easy recipes, brunch, comfort food, Beef Wellington, beef wellington, fine dining, beef, state banquet

Id: HBLDBBDVojM

Length: 13min 42sec (822 seconds)

Published: Fri Jan 20 2023