Step by Step Guide to a Perfect Beef Wellington | Chef Jean-Pierre
Hello There Friends, Come and watch my Step by Step Guide on how to make the Perfect Beef Wellington. It maybe time consuming, but it won't be difficult for you to make anymore, although there is a lot of prep you can all do this! Let me know your thoughts in the comments below.
RECIPE LINK: chefjeanpierre.com/recipes/be...
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VIDEOS LINKS:
Mushroom Sauce Recipe: • Easy Creamy Mushroom S...
How to Trim a Beef Tenderloin: • How To Clean and Tie a...
How to Make Clarified Butter: • Perfect Clarified Butt...
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PRODUCTS USED BY CHEF:
❤️Double Serrated Knife: chefjp-com.3dcartstores.com/C...
❤️ Non-Stick Woll Fry Pan: chefjp-com.3dcartstores.com/D...
❤️ Porcini Mushroom Salt: chefjp-com.3dcartstores.com/P...
❤️ Instant read Thermometer: chefjp-com.3dcartstores.com/S...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/S...
❤️ Silicone Baking Mat: chefjp-com.3dcartstores.com/s...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
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✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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I will never cook this dish... So why did I watch the whole video? That chef is captivating
Same thing happened to me lol.
For reals. That took way too long to prepare.
Me too!
Dive in, make it. Cooking something crazy you have never done before is fun, screw it up, get better and have a good time doing it... btw this dude just helped me with the "How to clean and tie a beef tenderloin like a pro" video... I owned Christmas dinner this year because of that...
@Greg Wessell oh i love to cook all sorts of new things. I just will most likely never make this dish. It doesn't interest me. But, the chefs instruction was very captivating.
Came for the wellington, stayed for Chef's personality. What a pleasant video to watch, and full of interesting tips and tricks.
Thank you 🙏
Me too!
Same
I will never cook this dish... So why did I watch the whole video? That chef is captivating
@@ChefJeanPierre so when you say clarified butter, would Ghee work? That I've got on hand pretty much any day. The other stuff (of clarifying butter on my own) not so much...
I still remember the first time i had fillet beef wellington. A friends brother was an apprentice chef in training, and had invited several people to a dinner party at his home. I was lucky enough to be included. The meal was the wellington, fondant potatoes, and a serving of perfectly grilled asparagus. Almost everybody cancelled, but the food was pretty much all done. I have never eaten so well in my entire life. Believe me when I say that I was never so happy that nobody showed. The chocolate mousse that finished the meal was exquisite . The chef, who had worked so hard on that meal told me later that he was happy that most had canceled , because with me there, he wasnt sure he had made enough. He was awesome. Thank you, Chef. Good memory......
Love that he owns his mistakes and keeps them in the video. Also love his reassuring and humble demeanor while he teaches something very intimidating.
🙏🙏🙏😊
He reminds me so much of the iconic Julia Childs, who never let a mistake go unglorified and without laughter 😃 ! As she famously said, " Who's to know?" We loved the cooking accidents and her !
@@ChefJeanPierre Luv ya, Chef
he’s just amazing.
Me too…it’s so authentic.
This has been the most stressful Christmas of my life, as I am not an expert cook but in an attempt to impress my in-laws, I decided to make beef Wellington and I cannot stress enough how grateful I feel to this chef by sharing his wisdom and knowledge. , officially the only chef I will follow because he is genuine, original and fun and because I found him at the precise moment when I needed the perfect recipe, the result was amazing I'm still in shock how good turned this recipe
Hi
How long in the oven? He doesn't mention that.
He mentioned. Until golden brown and beef reaches @120F
As a chef for over 30 years, this is an outstanding demonstration and technique. He makes it look so simple he is at the top of his craft, really enjoyed watching your videos chef
The doe looks a bit too wet. Try Breadcrumbs like in this video. This is also a very good cook ! kzhead.info/sun/aLaQiLSSpKR_lH0/bejne.html
Amazing, just amazing. When he cut that meat with a knife it cut just like butter and I just drooled. I watched it melt right on the screen. Great job!!
People, this is a great Chef cook. I graduated as a culinary cook in 1992. Everyone, please do not deviate from this master. If you do, don't blame him if your meal comes out bad. But... experiment to your own taste. Experience is what makes a great Chef! Chef Jean, thank you for all the wonderful dishes!
One of the things that make Chef unique is that he explains why he actually does something and the reason behind it.
I was thinking the same thing
Like dis, like dat, like da udder....
Absoloutley would love to have been trained by him
This channel is so real. It's made me a much better cook. Chef JP hits snags in the kitchen and shows how a professional chef overcomes them, which is half the battle for us home cooks. When he said, "the worst part is over" I cracked up. Definitely going to try this.
Right? Best all around cooking show ever.
He has nothing to prove that's why he shows his mistakes
Likewise, Chef JP is a wonderful teacher with his love and passion he is so contagous (funny word these days) that I find myself thinking "what would he say?" when I am cooking (and messing things up ;-)
Yep. Chef JP has taught me SO much. I make the best chicken parma now. Better than the restaurant I used to go to. My family force me to do it and now I'm beginning to teach them and also lead them to watch Chef JPs vidyos. :P
I’ve never seen him hit a sausage in all his videos @?
I made this for my wife, son and daughter-in-law three weeks ago. I invited just family because I don't like to try out a new recipe on friends in case anything goes wrong. In the end, it was spectacular! This was a two-day event with me making some ingredients (as recommended) the day before. It pretty much took me all day to make it, including the recommended time in the refrigerator at several points. I watched the video twice, taking notes, to be sure I understood all of the techniques. Several steps (e.g., making crepes; use of puff pastry) were completely new to me. Often when I put in a lot of time and effort on a meal, it seems a little disappointing at the end because of the amount of time and effort involved, but not the case with this one. Everyone was blow away by the amazing flavors combined in this dish. It was truly a special treat! I will not hesitate to make this again in the future. I have more family members to invite, and then I'll move on to my closest friends. (It is not something I would make casually, so only my favorite people in the world will be in the invite list.) Can't wait until next time!
I made the perfect Wellington on my first try, I read recipes and watched videos for about 20 days, and then I got blistering drunk and winged it. Worked out great.
👏👏👏😊
@@ChefJeanPierre You're the GOAT, Chef Jean-Pierre! (Greatest of all time.)
Thank you for your humor, your mistakes...being human. You make this cuisine approachable. I love you!!
This is not only the first chef I could follow but also the first I wanted to. Everyone else made Beef Wellington look like some sort of super-secret magical dish that mere mortals should not dare to touch. For the first time in my life I feel like I could actually try my hand at Beef Wellington.
It is 3 a.m. here. I just woke up. I've been developing a Wellington and a stew in phases for 1.5 days already, between birthday and holiday parties. 😅 I should probably not be cooking right now, but I'm a little obsessed, and I'll probably sleep after I finish the duxelle and the pan sauce. Thx chef 😴👍...
👍👍👍😊
@@ChefJeanPierre also, that trick with the egg white is very good, but I was a little surprised that it didn't cook immediately on the hot mushrooms. I'm also gonna save the egg yolk for basting the crust, then finish with some of the herb salt that seasoned the beef.
No lie, I've watched over 50 beef Wellington videos in the last 48 hours. This one was the longest but the most educational. The way I gasped with that final cut!!! Worth every minute! I will dream with this tonight. Thanks chef!
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There are many good masterchefs but like most did mention is Jean-Pierre not only a good chef but also has the talent to make a perfect guide and he explains things perfect. Beside that he is very kind and proofs you don't have to scream to make a amazing good program. Thanks for the videos!
I detest all the you tube chefs who yell and make loud noises doing anything! I don't know how they make so much noise mincing onions. This masterchef is fabulous.
I typically don’t like to follow other chefs, but this guy is spot-on amazing.
Fantastic! I wonder how long was that initial sear. Sure I' d over-do it.
We made your Wellington recipe for our main course for New Years. It is foolproof. The preparation while involved is simple since we were able to do a lot of it in advance. Your on air personality makes cooking enjoyable and it shows that you are an excellent teacher. Thank you
We also made your Crepes Suzette recipe too (since I made crepes for the Wellington, I also made sweet crepes as well) and it was a delicious ending to our New Year's dinner. (It looked beautiful and tasted delicious!) Thank you for your fun and awesome instruction!
@@cherylhilton3833 The doe looks a bit too wet. Try Breadcrumbs like in this video. This is also a very good cook ! kzhead.info/sun/aLaQiLSSpKR_lH0/bejne.html
@@andrevonthyssen4086 ok thank you!
Formidable! Quel professionnel expérimenté! Je suis Française et vit aux USA depuis des années et je n’ai pas cuisiné de Wellington depuis plus de 20 ans! Des amis Américains souhaitent goûter ça et n’ont demandé de le préparer pour un dîner ensemble. J’ai trouvé votre recette et votre chaîne KZhead .. et me suis abonnée car vous êtes un excellent chef avec une personnalité franchement agréable! Merci beaucoup pour la recette classique traditionnelle. Keep doing the good work chef! Happy thanksgiving!
When I made my first beef Wellington I was an overconfident yet undereducated home cook. It was a disaster. I have learned, and prepared it successfully later on, but how I wish I had a teacher like you back then. Absolute masterclass.
Absolutely no idea what you are talking about :-)
"overconfident yet undereducated" !!! 🤣😂 lol I love it !!! I'll definitely be borrowing this saying !!!
The first chef, ever, who talks about the consumer cost, of a certain list of ingredients. Chefs get whatever they want to cook because they sell for a profit…while most common cooks don’t have such a lavish income when cooking for the home. Thanks for being able to replace the herb, cauze I don’t like tarragon but anything else is fine. A new cook would be amazed how much mushroom shrink…I cook them a lot. Will have to try this.
this man is ENJOYABLE to watch and to Listen to He deserves his own show
It may seem like a cliché, but no. The French have a natural gift for cooking and take any recipe to a much higher level. I have been studying different beef Wellington proposals on KZhead and, the truth is that chef Jean-Pierre has won my admiration, for his self-confidence, for his grace, for the harmony of his recipe and because he makes viewers feel comfortable and capable. to prepare any recipe. He is a warm chef, close to the public and very folksy. Congratulations for your channel. I hope to continue discovering the flavors of the world with you.
Chef Jean-Pierre reminds me of my French grandmother "Moulie" that we lost about 2 years ago. It reminds me of her and i get to enjoy watching some wonderful cooking. Thank you for both.
Chef Jean-Pierre is an exceptional teacher. Thank you for sharing your craft with the world. Every video is amazing!
Never in my wildest dreams did I ever imagine making Beef Welington! Really there are no words to express my gratitude to you Chef. Thank you Chef for bringing family dinner back to my home, meaningful and without cell phones. (and for teaching me how to prepare mushrooms so I can finally make them taste "amazing")
I've seen some of the world's best chefs make this...And yours is by far the best. The crepe technique...the egg white to bind the duxelle...wow. Where did you learn the crepe technique?!
I'm a butcher: I love that Chef tells you not to buy the briand, instead buy the whole fillet and prepare it yourself. the difference in price is insane. A centre-cut, larder trimmed fillet will cost upwards of 75 quid in England right now. A whole fillet will cost you 35, if that.
on a smaller scale, it's much less expensive to buy a whole chicken than it is to buy boneless skinless breasts here in the US, plus you can make chicken stock with it
@@iconoclast137 I am French and always buy whole chicken as you then choose how you gonna cook it 😇
@@iconoclast137 yeah the same economics apply - the more work the producer has to put in, the more it will cost you as a consumer. always buy a whole chicken.
@@khaelamensha3624 How to say in French...? *" S P A T C H C O C K "* poulet cuit à la *... SPATCHCOCK* (or any bird, he or she ...) ?
@@mothermom5329 Thanks for the question, it give me the opportunity to learn another English word. In French it is called "a la crapaudine". Origin is in the word crapaud (Toad) as the form reminds of this animal. Well strange as if we eat frogs we do not eat Toad 😂
As soon as I Here "Well Hello, Friends" Its magic time. How Chef Jp does not have his own mainstream cookery show is beyond me. Great presentation, Great Video, what a nice guy. JP have a great holiday. . kindest regards.
I cooked this last Christmas Eve for my family following his recipe and guide. It was a Total success, my family loved it so much I have been given orders to do it again this year 🙂 for even more people so I will need to make 2 of them.
KZhead recommended this video to me. I watched 60 seconds of it and would love to watch the rest later. But the Chef's personality instantly made me subscribe to this channel. What an upbeat and supportive dude!
🙏🙏🙏😊
dude, your mixture of classy french, no-bullshit New Yorker or wherever, and seasoned kitchen veteran all come out of your personality in equal measure. I sincerely enjoyed this entire video. Also, great editing. Loved the "or maybe I'll just cut all the way through" edits.
This is the best cooking channel on KZhead by far! I love how chef keeps it so casual but at the same time makes the most amazing version of each dish.
I like Chef Pépin who is also an Amazing Chef 👍😊
Agreed! Chef Jean-Pierre is brilliant!
His personality really makes it. But the dude can also create some masterful food. I would love to have a slice of that Wellington. It looks fantastic. Very smart man.
I agree wholeheartedly. By far the best cooking channel I have seen so far. I believe it's just the personality of Jean-Pierre himself that I love :D
Nahh! Check out South Korean, Chinese channels too. This is classic French.
I’m living vicariously through these videos. Got put on a mostly liquid diet for medical reasons. Even the best home made broths doesn’t hold a candle to a good cut of beef. I’m going to definitely be making this dish as soon as I can eat it.
The joy i get from watching John pierre is " a-ma-zing" His personality is so contagious, and has such a wide span of culinary knowledge and is willing to break everything down step by step so even "a child could do this"...i hope you never run out of recipes so you can make more wonderful videos for years to come 🙌
With this kind of energy, our chef gonna live beyond 100! Keep being energetic chef!
I found this by accident & I am so in love! For a southern woman who’s love language is FOOD…this is heaven. JP is helpful, honest, entertaining & polite. Not a narcissistic a-hole like many haute cuisine chefs (yes I’m thinking of chef Gordon). THANKS so very much! I’m a follower & fan for life! 😊
Not only are you an excellent chef and teacher, but also very amusing and entertaining!😀
This guy reminds me of my late grandfather. Energetic, chatty, loves food, and French af.
A trip back to the 70's with this stunning dish. As soon as Chef cut through the pastry I could hear Burt Bacharach piping through the restaurant hi-fi.
Thanks for the time travel Simon!
The 70's? Every other episode of hells kitchen.
I’m so excited to see everything I am not doing correctly!! ❤️
I’m so glad Chef made this recipe today. Years ago at a lovely dinner party we were served Beef Wellingtons. They were fantastic absolutely fantastic. Because of the Chef’s great strait forward instructions, I appreciate the meal even more so. Especially the mushroom duxelles which I loved. My mouth was watering watching him make this dish. I can’t wait to try this recipe. All of his recipes are fantastic and I’m certain this one will be delicious. He’s such a good teacher. As with all his videos, Chef did a great job, explaining how to make the different recipe’s components and the tricks to making each component perfectly. The meat must be dried in a paper towel . He explained why everything needs to be so dry before you wrap it into the puff pastry and even the crêpe before that. . He really showed why the mushrooms need to be cut very fine as with the shallots, Black Forest Ham, and tarragon in making the Mushrooms Duxelles . 🍄And encouraging us to do as much in advance as possible. So that when it’s time to assemble/build the dish, it’s manageable and not overwhelming. I find it sad that many comments are so negatively unfair to a dish that is so lovely and elegant with an outstanding showstopper presentation. . Why wouldn’t anyone who loves to create food not want to try and make this at least once. Especially with the help of all of the tricks., the best way to make the mushrooms 🍄 cut into smaller pieces and sauté them until they are dry, dry, dry. And to cool the mixture on a cookie sheet instead of a bowl before assembly. His instructions lead to ensuring that the crêpe and the crust are not soggy and the beef is beautifully cooked to perfection. No soggy bottoms for his Beef Wellington. And the cook gets outstanding praise for this beautiful dish as she/ he rightly deserves. Once again, chef made an outstanding creation that I’m sure is delicious. I’m so grateful he went to the trouble to give us this recipe. I am going to be all over this until I know to make it with relative ease. Again Chef thanks for sharing your culinary expertise, gifts and tips to make sure we all will be successful with this recipe.
I love these videos...The chef seems like he is from France and New Orleans..❤❤❤❤
You made me feel very capable of making Beef Wellington… I never fast forward through your videos because you’re a very entertaining teacher and hold everybody’s attention while they are learning… You’re a true gift to the cooking industry
A very down-to-earth chef who is very comfortable in his environment. Clearly knows his kitchen well; it does not feel like a film set, the way he kicked the oven door closed. Haha...
I learn a lot on this video , very natural move in a kitchen, real and timely presentation. I worked in a cruise line for 15 years , this is more friendly approach on culinary enjoyment without worrying on the fuss. Thank you chef Jean-Pierre! God bless!
JP is the best French Chef on KZhead!!!😍😍😍
Oh là là, chef! C'est ce que je dis toujours, vous êtes LE MEILLEUR!
🙏🙏🙏💕
My mum was on the paleo diet, so I cooked her venison wellington for Christmas. By guesswork lol. I'm astonished my recipe wasn't far off this one. I did stop before the crêpe and pastry bit. Mum said it was the best thing she'd ever eaten. Proud daughter moment
I like Chef Jean-Pierre, he admits some people enjoy food well done and does not look down his nose at them, and even says how to cook it for those that do. Thanks.
I am one of those people that enjoys food well done. I know that most chefs say it's the best tasting but seeing all that redness really makes me want to hurl.
Yeah, when I was a kid, I got sick several times for food poisoning from places under cooking their food. Usually gas stations that were trying to be cheap. There was a gas station on the way back from another city that my grandfather used to take me to when we were coming back to his place. They had fried chicken there. I started getting really picky about eating food all the way cooked after a piece of the chicken that I bit into look like it had been painted red on the inside lol
@@bahamut416 Yeah this is why I like to prepare my own food. I worked in a restaurant right out of high school and I saw a coworker spit on someone's food. I reported the incident and he was fired.
FINALLY! A Wellington recipe, I understand. I am no chef but, I am really good cook. I don't measure ingredients either. (Unless baking, flour to liquid ratio matters, everything else I cook to taste) I CAN DO THIS! I am going to make it this weekend. Thank you for the step by step. It's not an easy dish however, it is not the impossible one I thought it to be either! 🎉
*CHEF HUNCLER* gave me my first demo of a *"Duxelles de Champignons"* ...! I never knew "lowly Mushrooms" could be made to taste so delicious. It was all in the knife work, cutting each mushroom so very fine.
"This is live recording, this is not pretend", love it. That's how you learn to cook, when you see the whole none edited procedure. Grand merci to chef Jean-Pierre, très apprécié.
'It's for a special occasion', everyday is a special occasion.🎉 Especially when it contains a Jean-pierre recipe. 😋
❤️❤️❤️👍
What an amazing guy!! He is so kind, knowledgeable, and friendly! I could watch him all day. Thank you for sharing your wisdom with us, Chef Jean-Pierre!
I had Beef Wellington one time and it was an amazing experience. Very few chefs take this on anymore. This video is a treasure to see it actually being prepared. Thanks, Chef!
You live in the wrong part of the country!
This is one of the best recipe videos I've seen on KZhead in ages. It makes me so happy to see you embrace the difficulties instead of trying to edit around it. :) Fantastic, Chef. Thank you. Brought back memories of culinary arts classes.
Chef, tonight I followed this recipe. For a beginner I was overwhelmed but the end result was amazing!
I also love how he owns his mistakes and doesn't just edit them out of his video. He is my favorite Chef to watch on KZhead the best teacher ever!❤❤
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Chef, I made your beef Wellington and it was the most delicious piece of beef I have had in my entire life and everyone invited agreed,. In fact, everyone called the next day to tell me thanks again for the invite and this was 80% because of the meal. I give myself 20%. That mushroom sauce...the best I have ever had and I had made your beef stock and included that in the recipe...Perfection! I think it is better to eliminate some of the water to thicken...Oh my Gosh! Heavenly!
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Chef, I forgot to tell you...You could actually cut it with a fork...So tender!
It's fabulously easy the way you show us. You just have to do it in stages, like you demonstrated. Thank you for making and taking the mystification out of the legendary dish.
Wanna hug this guy hes so warm!!!!!! Inviting!!!!! Im subscribing!!!
Hello chef Jean Pierre Today I made it and I succeeded . Thank you for this wonderful lesson. With my best wishes! Bruno
Perfect timing, its what my buddy has been talking about making for a few weeks now. I’m sure if he watches this it will make his that much better. You are the man Chef Jean-Pierre!!!
I have never had this .. but really looking forward to making this after the holidays!
Merci ! Chef Jean-Pierre, I will cook one for my Desire Louise, Merci !
This has been the most encouraging Wellington tutorial I've ever watched 😊 ❤
Made this for New Years, it was excellent. Thank you for breaking things down in your videos, it makes something like a Beef Wellington a lot less intimidating to try when there is a good step by step guide for it.
What a loveable chef you are Jean-Pierre, love everything about this video.
He makes the very complicated seem simple. The sign of a great pro!
Ok Chef. My mother in law asked me to make this for her birthday dinner. With your expert guidance, and my cooking savvy, we can do this! Wish me luck
This is the type of man I learned from that made me love working in and excelling at cooking. It is so nice to see a level-headed man approach what you want to do in the kitchen to impress people with your intelligence, savvy and expertise, rather than your sorry drama, confrontation, rudeness and bullshit. Thank you, Chef.
THANK YOU 🙏
I bet everyone in this guys family absolutely adores him not just cause he cooks good either his energy and attitude is just great very good job my friend
I was thinking - what was this guy like when he was a kid? He must have bounced around the kitchen like a ping pong ball. Food looked great.
Merry Christmas Chef! I made the Wellington for Christmas Eve and it was a super hit, everyone loved it. I am not a cook but you explained and instructed it so well really made it simple for me. Thanks for sharing your gift and talents through these wonderful and entertaining videos! Many thanks! Tom
I certainly wouldn't argue with that being served on my plate!
this guy's funny; I love how honest he looks cooking. Like oh, I forgot this, or oh, I need this now. It's like, yeah, that's what cooking really looks like 😂
Sir, I am watching this while stoned, and have to say it's one of the greatest videos I have seen. Your exuberance was fantastic, and the food looked amazing.
Lol love it!
Flawless recipe. I made it for a big birthday party and it was absolutely a slam dunk. Your videos are so enjoyable.
The test is the for the Pièce de Résistance...just the look on your face Chef and the hand gestures to wait as you savour the chew..are priceless and of course the perfect end to the video..now begins my journey to create the Beef Wellingtons thanks to you Chef..
I've had this dish a number of times in New York restaurants. I loved it every time. If I had known the effort required to make this I would have left twice as big a tip. To make this? There's not enough days left in my life to to dice the mushrooms and ham that small. God bless you Chef.
Food processor.
Easy to understand and I like that all the other support recipes are shown in previous videos. I can't wait to try this one. My mouth is watering. Thank you for bringing your 51+ years of experience to all of us.
Awesome! Thank you!
I was just looking for simple roast beef recipe and couldn't stop watching till the very end! Thank you! =)
I like that Chef gives very useful pointers as he works. He's the real deal. A master.
All I want for Christmas is that bœuf Wellington with some roasted carrots and parsnips. Joyeux Noël Chef Jean-Pierre!
Merry Christmas Chef. I learned a lot today about Wellingtons. I don’t think I would ever attempt one but if I do it would be your recipe that I would use. God bless you and stay well.
DITTO...👍👍👍🙌🙌🙌👏👏👏❤️❤️❤️❤️❤️. 🇨🇱AustinTX. “MrDon” 🇺🇸🇺🇸🇺🇸🇺🇸
i think i would only attempt this for a large group. I think Emily Duncan's mini wellington recipe is more my speed.
Chef, you are so good at what you do; your technique, your instruction and your sense of humor. You are truly an asset to the culinary arts, and we, all of us who only wish we had the time and inclination to become professionally trained chefs salute you and thank you for presenting these wonderful videos.
Thank you so much! 🙏🙏🙏
Its amazing to watch professionals like you bring these ingredients to life. Your knowledge and insight is highly appreciated
Bravo! I've never seen a crepe used. I like complicated. Now would be the perfect time for a pot-au-feu like they do in Brittany.
This is the best beef wellington I have ever seen! I can practically taste it through the computer screen!
Thank you 🙏
I love his cooking tips in between lines
So laid back as a French man, I loved his simplicity to learn as an elementary as to how to do.. I thank you.
There is no replacement for the sheer skill, joy and enthusiasm of a master. Absolute pleasure to come along for the journey and thank you
This is the first time I have heard of/seen a crepe wrap on a Beef Wellington. Interesting idea. I use to make individual Beef Wellingtons to serve during my Holiday dinner parties. They always impressed my guests and were not difficult to make. I wish Jean-Pierre You Tube videos were around when I was a struggling cook back then.
It does seem a bit excessive to cook a crepe just to make the ham a bit easier to wrap. It can't really add flavor as the duxelles, ham and mustard overwhelm it.
Chef JP has made the Beef Wellington in the traditional way, as per the food bible Larousse Gastronomy
@@SonnyDK The crepe will help stop the pastry bottom going soggy during cooking
Please make a compilation of all tasting moments. Chef Jean-Pierre knows how to enjoy food!
I like the way you speak. I dont cook and i’ve never had wellington but i ended up watching the whole video. 😊
🙏🙏🙏 we may make a great cook out of you one day! And I meantime, have a great holiday😊
Being born in England to an English mother, i am well aware of Beef Wellington as a great English dish (although the historical roots are unclear, to me) it is a common meal, in English pubs. Some years ago when i was shopping in Aldi supermarket (the cheapest supermarket in England and maybe Australia, also) i came across a ready made salmon wellington, which was very tasty. It made me appreciate an alternative to the beef version. Merry Christmas!
Aldi is also in America, though I don't know if I'd call it the cheapest market. It's one of them (Save a Lot exists, as does the grocery section of Walmart).
@@canaisyoung3601 I really did not know that Aldi had made it to the usa, i know of Walmart as a cool supermarket!
I always wanted to know how to make this dish - Chef Jean-Pierre is an amazing KZhead instructor. After watching this - I know I can do it.
Never hand the pleasure of trying it. Now I have to make it lol. I watched your quiche video and bought a removable tart pan to make one just like yours. It makes me happy to cook . Thank you chef. You’re a great teacher. It’s people like you that makes the world a happier place. 🙏❤️
Who can possibly dislike this video! Just amazingly high end cuisine, with a touch of elegance and humor! Love this chef!
🙏🙏🙏😊