How to Make Perfect Beef Wellington

if you've ever wondered what pure luxury tastes like you've come to the right video and Gordon Ramsay if you're watching this is for you [Music] [Music] I'm sure many of us are familiar with it it's one my favorite things of all time it's basically a tenderloin that's wrapped in many beautiful things like prosciutto and a de sel a Duke cell and the ever so famous puff pastry you can seem you know kind of well incredibly daunting for a first-timer but look me in my eyes I promise you that once you watch this video and understand how this works it becomes incredibly easy to pull off and when I say that this is worthwhile I mean it now enough teasing and let's do this shall we so the first thing you need to start with is a tenderloin obviously now nobody really talks about this which is honestly quite a shame but you need the right kind of tenderloin and by that I mean you need to get a center cut part of the tenderloin also referred to as the Chateaubriand fancy-sounding right that's always good basically you need something that's even in thickness from one end to the other this is a Chateaubriand piece that I decided to take the ends off and you know make it a little more even because I just be extra like that and you want that bad boy to weigh in at 1 and 1/2 pounds or 650 grams at two and a half to three inches thick now just let that come up to room temperature I don't care what Kenji Lopez says trust me let it come to room temperature now all the tenderloins coming up we're gonna make our dip sell start off by finely chopping one pound or 468 grams of mushrooms with a knife or a food processor it can be a mix or it could just be all cremini or button mushrooms here I have a mix of cremini maitake and hedgehog mushrooms also for the record I'm not calling out kenji Jay Lopez this just needs to be at room temperature because you need to sear it very very quickly anyway so you're gonna chop that until you get something just slightly smaller than pea-sized bits you essentially wanted to make a pace when it's cooked next fill a pan with 2 finely chopped shallots 3 finely chopped cloves of garlic and 2 tablespoons or 30 milliliters of olive oil that's right in a cold pin then place that bad boy on medium heat and sweat those vegetables until they begin to turn translucent now I do it in a cold pan because I want it to be a gentle start that way we don't risk any color at all then add all of your mushrooms and season generously with salt and continue cooking on medium heat stirring often until they've released and simmered off the majority of their liquid about 5 to 8 minutes and once you've done that you're gonna add two shots of vodka that's a joke by the way you're actually gonna add 3 tablespoons or 44 milliliters of whiskey a good whiskey along with the leaves of two fresh sprigs of thyme then just let that simmer for a minute or two to cook off the alcohol and to reduce it until there's almost nothing left then just let your dick sell cool off on the side okay so now it's time to sear the beef heat a pan that'll accommodate the size of the roast over medium-high heat with three tablespoons or forty-four milliliters of some sort of high heat cooking we're lookin Oh I'll cut your room-temperature beef dry with a paper towel and seasoned very generously with salt and pepper and make sure to coat all sides and what's your pian is rip-roaring hot and almost smoking add your beef to the pan and sear on each side for about one and a half to two minutes no longer just try and get a little bit of caramelization you're really you really want to keep that inside almost raw because it's gonna be going back in the oven you don't want it to get overcooked when it's baking and don't forget to sear off those end but pieces - I need some color - oh look and there's my butt - all right and once that's seared on all sides you're gonna place it on a plate and then brush it immediately with a good Dijon mustard by the way that was a hair from the brush not my hair I don't want to hear about it in the comments now make sure that you're brushing this while it's still hot so it really absorbs that nice mustard flavor coat every side then just let that cool down to room temperature now we're almost ready but we need to pre wrap the beef in something so we're gonna make crepes that's right I know it sounds weird but trust me it's essential I'll explain later you can make your own or you can buy premade but first you're gonna start with three and a half tablespoons r51 grams of all-purpose flour a hundred and forty milliliters of whole milk and one egg whisk those together add a tiny little pinch of salt and that's it then just preheat a nonstick medium sized pan over medium heat add just enough butter to coat the bottom of the pan you don't want a pool of butter and then pour in just enough for your batter to swirl around and coat the entire bottom surface of the pan then just let that cook for about one to two minutes flip and let it cook for another 45 seconds to a full minute then just repeat that with the rest of your batter you're only gonna need about two or three crepes depending on the size of your pan okay so it's Willington burrito time first line up two to three crepes so that they overlap to create some length you need it to be long enough for to wrap the beef all the way around now just layer on some nice thin slices of prosciutto at the base about 6 to 7 slices go ahead to edge with that goodness then carefully spread all of your dicks L starting at the base to coat everything evenly now if you want an even ring of dicks L around your ten like in mine then unfortunately you kind of just have to have the spatial analytical skills to sort of decipher how far to spread it so it coats it all the way around the beef no more no less it should essentially connected the base when rolling then gently place your beef at the base of this layer beauty and begin gently and slowly rolling it forward with the layered crepe on top of the beef until you it has been totally wrapped in it then gently roll your rap beef in evil plastic wrap I know I'm sorry with enough excess wrap on the sides to then tighten the wrap around the beef by holding the end shut and simultaneously rolling this should sort of create some nice tension but not too much give your Wellington baby a little smiley face and then place it in the refrigerator to chill and firm up for about thirty minutes to an hour now once that's been chilled you're then going to roll a sheet of puff pastry to an eighth of an inch or a third of a centimeter thick then brush the surface of your pastry with egg wash consisting of two egg yolks and 1 tbsp of 14 milliliters of water it's been whisked together then place your Willington burrito at the base of your pastry not at all the way the bottom you want a little bit of a lip to grab on to while rolling then just grab your puff pastry and slowly roll it around your entire Wellington tell the edges meet you can cut off any excess keep the excess though then pinch those edges together so that it's completely and totally closed and encase pinch off the edges cut off any excess on the edges and really make sure that it is totally encased with no holes then brush the entire surface of your Wellington with the same egg wash now at this point you didn't go ahead and add the flaky salt and toss it in the oven now but I like to add a little lattice pattern on top they don't have to if you don't want to but I'm gonna show you how to do it really quickly all you need is something called a lattice roller there will be a link in the description for the one that I have and then you're just gonna run that across another sheet of puff pastry or some of that excess if there's enough excess leftover and that's really it sometimes if the lattice roller doesn't go all the way through or you can just use a knife to help it open up a little more then carefully drape your lattice pastry over your egg wash brushed Wellington that's kind of a mouthful connect them at the base and then cut off any excess and then just you know wrap it around connect it at the base brush that once more very lightly with egg wash otherwise they kind of pool in those little divots it's not so good and then sprinkle super generously with none other than flaky salt don't be afraid to go hard with the flaky salt it creates such a nice crunchy salt crust a beautiful thing then just place that bad boy in an oven that's been preheated to 400 degrees Fahrenheit on convection or 425 degrees Fahrenheit in a regular oven for all you metric people that's 204 degrees Celsius on convection or 218 degrees Celsius in a regular oven and just bake until you get that nice golden brown crust mind you this recipe is for medium rare so if you want to cook more just leave it in longer that's pretty much it once it's done cool it for 10 minutes slice it and serve now when you're serving it you can absolutely make a delicious sauce simply by taking chicken stock and reducing it by about 75% taking it off the heat and then adding a couple tablespoons of unsalted butter stirring it until it emulsifies and you've got a delicious sort of pan sauce then just serve your Wellington with mashed potatoes vegetables you know the goods now beef wellington starts with a B but do you know what else starts with a B be real [Music] alright guys and we did it the most beautiful beef wellington cooked a tender perfection each bite more luxurious than the last sounds enticing right now I hope you guys enjoyed this as much as I enjoyed making it because I had a blast and it turned out super great I was very very happy with it also just really quick a huge shout out to all of you guys who are so supportive and always make me laugh I mean I really do I'm so so grateful really yesterday I tweeted this out to Gordon Ramsay just mostly has a joke with my beef wellington and I was really surprised with the reaction of watch people were trying to get his attention so thank you guys but Gordon Ramsay like I said if you're watching hit me up and hit me up I truly feel like this is a Wellington the Gordon Ramsay would be proud of so that makes me feel good but anyway thank you guys again for all the support don't forget to follow me on Instagram and Twitter and all that good stuff the links are below in my description but anyway if you enjoyed this video or you learned something leave a like subscribe and I will see you next week [Music]

Channel: Joshua Weissman

Views: 4,837,768

Rating: 4.8914051 out of 5

Keywords: beef wellington, gordon ramsay beef wellington, how to make beef wellington, beef wellington recipe, easy beef wellington, gordon ramsay, lattice beef wellington, lattice crust, puff pastry recipe, joshua weissman, youtube cooking series, cooking series, youtube recipes, sat bawl pro, josh weissman, cooking, food, beef, wellington, homemade beef wellington, how to make beef wellington like gordon ramsey

Id: e9YGQ4eh8Xs

Length: 9min 13sec (553 seconds)

Published: Wed Apr 17 2019