Mastering Beef Wellington
Culinary triumph awaits: We'll guide you through wrapping beef tenderloin in earthy mushrooms, savory prosciutto, and buttery pastry-and cooking it to rosy perfection.
Get our Beef Wellington recipe: cooks.io/42kUkWk
Learn more: cooks.io/3vYcXTS
Buy our winning chefs knife: cooks.io/3WZ7Kof
Buy our winning 7 Quart Stand Mixer: cooks.io/2tkBbHO
Buy our winning food processor: cooks.io/3DkZmoF
Buy our winning non-stick skillet:cooks.io/3y96lk7
Buy our winning rolling pin: cooks.io/3UgHzYb
Buy our winning baking sheet: cooks.io/2OTFRd8
ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook's Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at www.americastestkitchen.com/.
If you like us, follow us:
americastestkitchen.com
/ americastestkitchen
/ testkitchen
/ testkitchen
/ testkitchen
I’m flabbergasted over the amount of commenters saying how involved this recipe is. Beef Wellington is a production. It always has been, and that’s why it’s only made for special occasion. With that said, it’s a shame all the hours of labor and testing are being squandered because certain people were expecting a 3-step Wellington. 🤨😲
I think it's only for special occasions for most due to cost not the making of it. 😂
She had to fill 19 minutes on KZhead lol
@@StofleTheBadger I’m failing to see the problem. It’s Beef Wellington. It takes time to make.
Made it for Easter and this turned out so good!! It was a smaller sized tenderloin than in the video. I still followed the cooking and resting times of 45 and 45. Measured 143 F after resting but was still a medium rare in the middle. Crust was perfect and not at all soggy. Sauce was to die for. Everyone loved it!
I love this Chef, she always points out handy details that make these recipes work in the kitchen for myself.
This has been on my bucket list. Might just have to do this for Easter coming up.
Well I am going to attempt this for Easter tomorrow, but borrowing some other info from Chef Jean Pierre:) Luckily I watched this for about the 4th time and caught the 22 Tbs part, because I just got done cutting up 22 oz and thought, “hmmmmm, that looks like way more than it should”. Laughing my butt off right now, but if I hadn’t caught myself I would have an extremely buttery dough🤣🤣🤣
You guys made that look so easy.
OMG, I’m salivating right now 😋😋😋 Thanks Julia ❤
What a technical feat. Thank you ATK❤
I have never had beef Wellington but if I ever do I will be very appreciative of the work that goes into making this ❤
Looks great. I will be trying.
15:15 I love the skepticism 😂
So fun and inspirational to watch. Will do it next holiday😘
I can't wait that long.....I'm making it this weekend 😋😋😋
Always order in a restaurant. Have made it in various forms 3 times. Lots of work, but well worth it. Impresses any guest
I want to be a test taster for these guys in my next life.
Me too!
I like this method better. In school we had to sear the beef first on all sides and I found it always left a gray band no matter how hot and fast we seared. I think torching would be better. This is much more approachable, and I like th omission of the crepe. Always my least fav step. Like literally no one actually truly likes making crepes haha
Thanks for adding actual captions for the Deaf
Upper class hot pocket
lol
I'll thank you not to refer to my wife that way.
I gotta say, it looks great.
It’s so easy and delicious, it only takes 20 years to prepare!
Definitely not a starter recipe for a novice cook!
As indicated in the video, there are ample opportunities to prepare the components a day or so ahead. The trickiest part is probably the assembly.
Start 3-4 days ahead. Step it out as shown. Done that way, it’s actually pretty holiday friendly. We have made 3x.
This is awesome. One of the best beef Wellington recipes ive watched and i watch everyone as this is my absolute favorite way to eat beef.
“Just gonna” Don’t make that phrase into a drinking game 😂
Oh great!, Now I HAVE to buy a quality stand mixer and food processor . I'm 66 and have never attempted this but I can do this!
You can do the chopping of the mushroom by hand but the stand mixer would have to be done by hand and that would be painfull
A food processor is great, but a stand mixer can be a bit too big of a purchase (both in size and price) for some. For those people I can recommend a pastry cutter (or pastry blender), a special tool for quickly chopping up fat into flour while not exposing it to too much heat. You can just do that part in a large bowl and cut the butter until it has reached the crumbly stage. Then add the ice water and use a spatula or even your hands just until it comes together. Sidenote, because this will take a bit longer than a stand mixer, I do recommend chilling your dough before adding the water, especially if you are somewhere warm.
You probably don't need both for this - you could get away with the food processor for the duxelles and pastry. But a stand mixer is a great thing to have if you want both. (FYI: Their heaviness can rival their pricy-ness.)
If I can I’ll make this for two!
There is a scaled down for four version…
“Test” kitchen. I trust ATK to arrive at the best measurements and methods. That’s why I follow them. 👍
I would love to try this, but several of the people who will be eating it are allergic to mushrooms. Do you have any suggestions as to what I could use in their place or if I can just leave them out?
🔥🔥🔥🔥🔥🔥🔥
I have made a number of wellingtons with varied success before settling on a fairly bulletproof method. I would not recommend this very traditional technique. You should precook the filet roast preferably by either sous vide or reverse sear. Doing so removes the juices in the roast that will otherwise cause a soggy crust. Before that, I would have to try to seal in the juices with a layer of phyllo or use Gordon Ramsay's crepe technique. Precooking the roast removes the need for that. I would look up Chris Young's beef wellington recipe on youtube as a reference.
Why should anyone do any of the things you say when, in fact, the method in the video produces a clearly excellent result? The only reason you give for any of this unsolicited advice is the risk of a soggy crust. But we can see in the video the method here does not result in a soggy crust. No need to look up any other person's method, nor to follow your advice.
@@user-vv6kl9gu6tLOL Yeah. And that imcompetent unknown Gordon Ramsay. Don't believe him either. He just uses an egg crepe in his restaurants for fun. Same with Kenji Lopez Alt who uses phyllo in his recipe. Yes this is just MY opinion and experience but you can try this recipe and it will work some of the time. Pre-salting the filet will help to draw out moisture but there is no guarantee. So if I need it to be foolproof (for guests or a holiday dinner), I will either precook the roast or use phyllo dough. Again my experience/opinion, I don't care if you choose to believe it or not. The good news is that worst case, you will still have a nice roast filet with a side of duxelle. I think ATK is a great team but I PERSONALLY think this recipe is going to be hit or miss. I still suggest watching the Chris Young video. I think its the best solution over a crepe or phyllo. You don't have to use sousvide - a reverse sear is just as effective. Young is also super qualified as he was the former head food scientist for Heston Blumenthal and the founder of chefsteps. I have no connection to Chris Young btw.
@@user-vv6kl9gu6tAs I said in my original comment, Gordon Ramsay uses crepes in his restaurants to control the moisture. Kenji Lopez Alt uses a layer of phyllo to deal with the issue as well. Its not a made up issue. Doesn't always happen but its impossible to predict since it depends on the tenderloin. So why risk it? BTW Lopez Alt is a former Test Kitchen writer and editor. Obviously you are free to choose which expert to believe. In the end, a wellington with a soggy bottom is still delicious.
@@user-vv6kl9gu6t not for me
Dan did a awesome video of this too
Great techniques, thanks for this video. I would love to know where I can purchase or how to order a tenderloin that size that isn't 1/3 of the tail-end tied up to it. That is a beautiful, large, evenly proportioned center cut beef. I am not in a big metropolitan area, any tips for making this without a "perfect" tenderloin would be appreciated?🤔 Thank you!
Any decent butcher shop or grocery store with an actual meat department should be able to provide you with the proper cut, especially if you order in advance, rather than crossing your fingers and hoping to find one wrapped up on a foam tray next to the prepackaged ground beef. This is what to ask for (from the recipe): “Center-cut beef tenderloin roasts are sometimes sold as Châteaubriand. Request a Châteaubriand from the thicker end of the tenderloin; some butchers refer to this as the “cannon cut.” “
A thumbs up for the Lord Of The Rings reference. And that Wellington looks pretty good too!
Dear ATK, I noticed that Julia CD used the term ‘dough’ and ‘pastry’ interchangeably. Is there a difference? Please and thank you 🙏
In general, they're both pretty generic terms that can make reference to the same thing, but while all pastry is made of some kind of dough, not all doughs are pastry - they could be bread or cookies or tortillas, etc. "Dough" also tends to refer to the product of a recipe in its uncooked form. 🤷🏼♀
I want to see Gordon Ramsay react to this Wellington.
only about a $ 100 for one dinner. You two made this look deceptively easy. Id love to try it but i live alone ,and dont like my friends enough to spend that kind of money on one meal...lol.🙃
that looks good.
I like medium rare, but the rest of my family prefers medium well. What oven time is required to achieve that?
Ovens are variable so going by temperature rather than time is more accurate. However you run the risk of overcooking the pastry if you leave it in the oven too long. You can probably get away with cooking the beef an extra 10°F and then letting it rest to that 140°F-plus range of medium-well.
@@sandrah7512 I guess I should buy an in-oven bluetooth temp probe.
@@RobertLeBlancPhoto You should really have one to ensure you're hitting the temperature targets regardless of how you or your family like your meat cooked. Go Bluetooth if you like, but some of the wired probes work pretty well, too and you don't have to worry about dropping the connection.
Can the pastry be made by hand? Thanks!
It is the classic recipe. Ramsay makes the classic recipe. It is not "his" recipe.
It can be made by hand, but the recipe developer, Steve Dunn said in response to a similar question on the recipe webpage, it would take forever as, unlike traditional pie dough where you leave visible pieces of butter to melt and promote flakiness, the butter is fully incorporated into the flour. If you don't have a stand mixer, he recommended a food processor.
@sandrah7512 that's what I was thinking. Thanks so much for the helpful response!
As long as this has been around, to me it's just not worth the work and risk of failure whether soggy bottom or overdone filet. The only thing I've ever heard to avoid soggy bottom is to add a second layer of puff pastry on the bottom. Deconstructed, you can make the mushroom duxelle and serve it on the side in mini muffin puff cups. The gravy takes care of the rest.
Just use an extra layer of herb pancake and sear the meat. That's how it's done in professional kitchens. I also sprinkle a layer of Panko on the bottom.
The whole idea is to prevent the issues you mention. It works. I have made three times and it’s insanely good. Just trust the process.
Not gunna lie at this point its a bit expensive to risk tenderloin.
There is no risk. It works perfectly.
HARD agree with the risk. The biscuit is too rich these days to risk it.
Could this be done with a pork loin instead? Beef filet is just so expensive.
I imagine you could do it with any meat. Pig Wellington?
Just don't call it Beef Wellington, lol.
Alton Brown did so on an episode of Good Eats.
I’ve made a lot of these, but I can never get them nice looking.
You make it look so easy but it would probably take me hours. 😭
Break it out over several days and it’s not bad.
Thank you ladies that's a beautiful piece of work 👌. I won't deny the gag reflux at raw meat🙈 so I'll cook mine all the way. I still love the idea though and your presentation was lovely😊
Oh dear. You intend to cook this expensive cut of beef til it's grey all the way through? If you don't like a rare cut of beef, Beef Wellington probably isn't for you. There are any number of cuts that are improved by a really long slow roast. Brisket comes to mind and it can be just as elegant.
I bet Gordon Ramsay would be subscribing to America’s Test Kitchen now
If only he had that humility 😁
@@SE013His Beef Wellington is the dish he’s most famous for. It’s his signature dish. I would forgive him for not being so humble with this dish.
where is the layer of fois gras?!
Senior Editor Steve Dunn, who developed this recipe for Cook's Illustrated/ATK found the liver-y taste of the pâté competed with rather than complemented the beef and opted a layer of Dijon mustard instead. If you want to use foie gras, use foie gras.
No beef browning?
Nope. Senior Editor Steve Dunn, who developed this recipe for Cook's Illustrated/ATK, found that in a side-by-side taste test the Wellingtons were so flavourful that browning the meat was not necessary. It also made the meat's exterior seem tough which took away from the beef's overall tenderness. It was a traditional step he was happy to ditch.
Interesting you didn't sear the beef at all.
Exactly why I came to the comments. I thought you always were supposed to sear it first then do everything else after. They're the experts but I think searing first would produce a better result
Not needed. Here's a response to a similar question from the comments on the recipe's webpage: "Usually that's the case, but here we found in a side-by-side test that pre-searing the meat was an unnecessary step. There is SO MUCH flavor from the duxelles, mustard, and prosciutto that any gained by searing was inconsequential. Also, we found that the sear toughened the exterior of the meat slightly, detracting from its tenderness." Senior Editor Steve Dunn, who developed this recipe for Cook's Illustrated (and ATK).
@@JoesBurningtrust me. You do NOT need it. Have made this multiple times. It has an amazing depth of flavor. Trust this process.
You can do this part 3 days in advance. You can do this part 2 days in advance. You can do this part one day in advance. Are you saying this project can be started 6 days in advance??😮
You probably could, but seeing as none of these steps involve an entire day of active participation, you can do more than one a day.
No…it’s done over three days. Day -3, you do those steps. Day -2 you do those steps. Day before you do those steps. Day of, assemble and cook. It’s nice to break it up.
No steam vent holes in the pastry? Why didn’t it explode?
Typically, you cut slits or holes in pastry because the filling is hotter than its pastry shell and will cause a rupture in any weak area of the crust. But with this Beef Wellington, the pastry is much hotter than the beef during it's time in the oven so an explosion is unlikely.
did this last week. bread came apart in a total mess!
If Erin Patterson invites you over for Beef Wellington DO NOT attend!!!
How many ppl would this serve? Pastry dough 450 for 45min ?!
It serves eight to ten, but there is a variation on ATK's website that serves four.
Depends whether you're serving lumberjacks or little people.
Yes, I thought that was excessive too. I normally do 25/ 30 mins for med rare. Then 25 mins rest.
@@jacobcohen9205that’s not going to be enough to cook the pastry. Trust the recipe. It works. I have done it. The pastry is moist and the meat is not overcooked. It’s a big roast.
@@joetacchino4470 Hi, Joe. Thank you for the comment. I intend to make this next week for my wife's birthday bash. It's for sixteen people so I'll make two. One by the method I've been using for thirty years with my own /butter Puff Pastry for both and searing the meat thoroughly on one which is the method I have seen every time until I saw Julia's method which looks great. I don't want the pastry to be 'moist', however. I want it crisp especially the base, no 'Soggy bottom', lol. My cooking philosophy is; that when I'm shown anything that's an improvement on my method, no matter how long I've used it, I will adopt it in future. I normally serve my Wellington with a red wine 'Marsala' sauce with some of the duxelles mixture in it. I aim for a rare to medium result. Normally 25 to 30 minutes depending on weight will give me this result. Another reason to use a scale. I also do a version with salmon, no garlic and add dill to the Duxelles. two pieces raw with the duxelles in the middle. Served with a Dill cream sauce, if I'm feeling flush I'll put some caviar in the sauce as well. All the best from the UK.
The recipe and technique looks fantastic, but the meat is a bit too rare for my tastes. That's why I'll probably never try Beef Wellington.
So cook it longer if your guests are like-minded or take your slice and stick it in the oven or in a frying pan and cook it to your liking.
Just cook it slightly more. Not well done as it will be tough and dry.
That beef is perfect, if you want it well done just save the money and go to Sizzler or Golden Corral.
@@dexterwestin3747 I don't think the meat is perfect - and it's my mouth. We're all different. You don't have the right to dictate my choice in what I eat to me.
Who the hell has this much time lol
this is literally ramsay's recipe
It's Beef Wellington.🙄 Beef tenderloin, pastry, mushroom duxelles, pâté, in some cases - there's always going to be similarities, or it's not Beef Wellington. My Mom made one from a recipe in the TV Guide. Ramsay seared his beef and used puff pastry (store-bought). Senior Editor Steve Dunn, who developed this recipe for Cook's Illustrated/ATK did a side-by-side comparison and determined that searing the beef was an unnecessary step taste-wise as his finished Wellington had plenty of flavour and the sear gave the beef a bit of a tough texture that deterred from its overall tenderness. To ensure both the beef and the pastry cook properly without favour to one over the other, Dunn used a homemade pâte brisée pastry (borrowed from Chef Steps' version of Beef Wellington) which needed the hot oven to brown and cook, but insulated the beef enough for it to carryover cook from 85°F to 130°F over 45 minutes once it left the oven. GR merely removed his (rare? medium? well done?🤷🏼♀)Wellington from the oven and rested it a few minutes like any standard steak or roast. Also, depending on which GR Wellington recipe you're referring to, SD's Wellington is at least half-again to three times the size which not only feeds more people, but adds more to the overall challenge of pulling it off.
Beef Wellington is from the 1800s, a bit before Mr. Ramsay was born. His method of making it is markedly different from the one presented here, as he used frozen store bought puff pastry, seared the beef first, and wrapped it in a crepe.
Did not seer meat ! Also pork not necessary but Seering beef is!
First
Lost me at the fungi 😝
Ramsay goes 200 for 35, Cooks goes 180 for 35, won’t 450 for 45 lead to well done? Doing my first Wellington tomorrow and don’t want to ruin a $120 tenderloin.
It seems the YT over lords didn't like something in my initial comment - sometimes the most benign things set them off. 🤦🏼♀ Let's try again. So first off, you appear to be working with two different temperature scales. ATK's 450°F should probably be about 230°C. Not sure which "Cooks" recipe you're referring to as there appear to be (if I'm even looking in the right place*) several pages of them, but the first one requires a six-pound tenderloin to be cooked to very rare before even being wrapped in puff pastry. Ramsay's tenderloin is smaller - again, depending on which GR recipe one uses will determine how much smaller. ATK calls for a three-pound tenderloin to feed 8-10 people, but they do have a "for four" version that uses a tenderloin half that size. Regardless, based on the timing of your comment, you're planning on cooking this Wellington...today? You may be out of luck with the ATK recipe as they recommend spreading the work out over three days. It's doable in less - hopefully you've already salted your beef, right? But depending on where you live in the world, if you haven't started your pastry hours ago, you'll be eating that Wellington around midnight. 🤷🏼♀ (*asking confirmation is likely what got me deleted...) 🙄
@@sandrah7512 Thanks. Did most of the prep work yesterday. I may just leave a thermo pro in and watch the temp. Followed ATK for the entire recipe just concerned with the massive difference in baking given similar sized tenderloins.
Also, trusting the experts but a 45F rise in temp during the rest is crazy.
@@ddmx4889I had a mention about using both probe and instant-read thermometers in my deleted comment. They are your friends for this recipe. The rest time is crazy, but it works, judging by the abundance of "Look what I did!!" photos accompanying the 700+ comments on the online recipe's page (link in description). As with many Eureka! moments, recipe developer Steve Dunn realized the power of the carryover, when he was drawn into a lengthy discussion after cutting into one of two side-by-side Wellingtons and when he returned to cut into the second, he was surprised at how significant the carryover was - 150°F which was well past the 130°F target. He used those findings to perfect the recipe in this video. BTW, I've made the smaller version and it was wonderful.
How did yours turn out? What temp did you pull?
How does she not know how to pronounce prosciutto ??
Man that thing looks gross 😝 wile i devour this hot pocket
Put me in between Bridget and Julia 🍖
And if you don't want to eat raw meat what do you do
No one's eating raw meat. 🤦🏼♀Cook it longer to suit your taste, or if your guests enjoy the 130°F roast and you're the outlier, throw your slice in a pan or oven and cook it further until it's more to your liking.
The way she kept saying prosciutto was like hearing nails on a chalkboard. 😖
Then mute the volume and turn on the captions of you're that bothered.
This is wonderful. A beef tenderloin is out of my budget, but I object: Do not wrap it in plastic when you salt it and put it in the fridge. It will be better if you put it in the fridge uncovered. I love the recipes here, although they rely too much on technology like stand mixers and blenders, and the channel delves into absurdities like sponge holders, but this is the first time, I think, that I am criticizing a food preparation technique. (I also object to the excessive use of plastic, but that's another matter. How was this prepared before the invention of Saran Wrap?) Anyway, you will probably find other ATK videos, probably by Dan. that explain why your roast, steak or tenderloin should be uncovered in the fridge after salting. OK, I also object to measuring the wine :-)
Typically, you leave your salted roast or steak uncovered in the fridge so the surface will dry out and produce a nice sear. But Senior Editor Steve Dunn, who developed this recipe for Cook's Illustrated/ATK determined in a side-by-side taste test that the Wellington was flavourful enough without searing the beef initially and the sear made the meat's exterior seem tough which took away from the overall tenderness of the beef. So, if you're not searing, you don't need to air dry. 🤷🏼♀
@@sandrah7512 Thank you for the clarification! Beef tenderloin is not the tastiest meat, so it makes sense that searing may not make such a big difference.
The technique of salting meat and wrapping it in plastic wrap is used quite often in the BBQ industry because you are smoking the meat instead of searing the meat. The meat retains more moisture and doesn't dry out producing a better result.
That’s a lot of work. Too much work. I’ll stick to less work. Ha
Why are you watching this video if you only make enough effort to eat Hot pockets?
Many fantastic recipes do take a bit of work. This one isn't so bad as the biggest thing here to me is just the time component of making sure you prepare elements ahead of time, but putting it all together isn't bad at all. I guess now you know why a steak house will charge you $75 for a single 6oz serving of beef wellington.
I’m sorry, who the hell is going to sit there and measure out 22 tablespoons of butter, just give me the damn weight 😂
You make it sound tedious. The typical format American butter is sold is a one-pound package of four 1/4 pound sticks. One stick is 8 tablespoons - demarcations are printed on the wrapping. Peel it off and align the wrap or cut right through the desired amount and then peel. So 22 tablespoons is not quite three sticks (24 tbsp) - cut off the two tablespoons you don't need. One cut. Boom. Done. 🤷🏼♀
Bruh - most of the butter in America is wrapped with tbsp measurements printed on the wrap. It's generally well known that 8 tbsp equals one stick or 1 box, 4 sticks, is a pound.
22 tbs. give weight measurements instead if you re dealing with that many tbs of butter
The typical format American butter is sold is a one-pound package of four 1/4 pound sticks. One stick is 8 tablespoons - demarcations are printed on the wrapping. Peel it off and align the wrap or cut right through the desired amount and then peel. So 22 tablespoons is not quite three sticks (24 tbsp) - cut off the two tablespoons you don't need.
YOU DIDN'T SEAR IT!!!
They didn't. In a side-by-side comparison Senior Editor Steve Dunn, who developed this recipe, determined that the Wellington was flavourful enough without the sear which also toughened the meat's exterior and detracted from the beef's tenderness. It was a step he was happy to skip. 🤷🏼♀
@@sandrah7512 thanks for the info!
Having tasted the recipe, it is completely unnecessary. You miss nothing. It’s SO good.
This is way too labor and time-intensive. And the cost risk, should you fail, is too dear. As much as I like ATK, this one is not for me.
The video makes it look that way, but it’s not. Broken up over three days, it’s actually very holiday friendly since on the day of all you do is assemble and cook. Also, the 45 minutes in the oven followed by 45 minutes rest means two things…..you won’t overcook since literally 1/3 of the cooking is done on your countertop. Low risk. Second, it’s done and resting, meaning your oven is free for other dishes PLUS after 45 minutes it’s cooked AND rested. You can slice immediately. It works. It is very delicious.
🤔Perhaps you should take a peek at the 700+ comments on this recipe's webpage which includes an abundance of "Hey! Look what I made!! 😲 " photos. Maybe do a keyword search for "fail" (3*) or "disaster" (2**). Never mind, I did it for you. 🙂 * fail 1. off topic (eg. "I fail to see...") 2. mistake with recovery, ultimate success 3. lack of confidence, but no execution (eg. what if I try and fail?) **disaster 1. an anticipation (Plan B was pizza) that never happened 2. made Gordon Ramsay's Wellington instead of this one🤣
Be bold!
That does not look like a wellington pastry. And, it looks undercooked. And why prosciutto? Why hide the beef flavor? Idk. This looks like a big, expensive mistake.
How is a thin layer of prosciutto going to hide the flavor of that much beef?
What's a "Wellington pastry"? Puff pastry (typically store-bought) that is frequently creased or cracked through its layers? Pastry that fails to brown because the moderately heated oven is set to cook the beef because it's "the star" and ends up looking more slumped and melted than flaky and crisp? The makeup of the pâte brisée allows the Wellington to cook in a very hot oven which allows the pastry to cook up brown and crisp while insulating the meat to carryover cook a whole 45°F once it leaves the oven. You aren't likely to accomplish that with puff pastry. The prosciutto adds a savoury background flavour not found in the crêpes often used to contain the duxelles layer (just check for any rind and remove it before assembly!). Judging by the abundance of "Look what I did!!" photographs accompanying the 700+ comments on this recipe's webpage, it appears to be quite the opposite of a "big expensive mistake".
I have made this three times. It’s fantastic. You do not taste the prosciutto whatsoever. It just adds some salt. And it’s not undercooked. It’s perfectly done for this cut of meat. This coming from a guy who will only eat the end piece of prime rib…because I don’t like the medium rare inside. Trust the process. It works.
Oh, I just meant the crust like undercooked. It would be nice to follow the recipe, but it's behind a paywall. Glad you enjoyed it!
The prosciutto, it appears, acts as a seal to keep the pastry from getting soggy -- a common problem in the preparation of Wellingtons. Do you really think a thin layer will "hide the beef flavor"? In the same breath you say the rare cut "looks undercooked." Would bake a Chateaubriand until it's ashen grey? For the beef flavor?
All these cups and tablespoons are ridiculous. There is no accuracy with it. Use grams or at least pounds and ounces.
Salty Europeans have entered the chat. Note that the name of the channel is America's Test Kitchen
Rather than 22 tablespoons of butter just say 2 3/4 sticks. Considering that you take away some pastry for decoration it seems more logical to just say 3 sticks of butter and calculate the other ingredients around that.
Measure however you want. I can say for something like this using weight Instead of volume to measure is just extra time and work for no benefit. In most recipes ( outside of baking and pastry) using volume as a measurement is fine. But use whatever floats your boat.
@sociopathmercenary It's not about Europe vs. America, it's about weight vs. volume especially for the flour
They are slowly adding grams measurements to most of their recipes (however, not this recipe, yet). With butter, I always just measure out by weight and never go by the tbsp measurements, personally.
Please tone down the makeup !
They’re on tv. They’re not there to pander to your personal opinions of what women *should* look like. Get a grip.
Wow.... what the rest of us didn't even notice. It's a cooking channel not a makeup or please the man channel. No one needs your permission
I prefer my meat to be medium to medium well. Would you cook it for an hour or 1 1/4 hrs to accommodate this ?
Don't even bother making this, just make a Pot Roast.
Cook for temperature rather than time - maybe an extra 10°F in the oven. That should be enough heat to reach that medium to medium-well range of 140°F once it's out of the oven without overcooking the pastry.
I love this recipe and I have made it three times. It’s amazing. I also love green peppercorn gravy. Steak au poive is literally my favorite way to eat steak. You don’t need the sauce. The original recipe you made didn’t have it. It doesn’t need it and quite frankly, it would likely cover up the flavor of the duxelles and beef. Skip that. The Wellington on its own is absolutely phenomenal. Thanks to Steve (?) for creating it.
What do you do if you don't like mushrooms, mustard or under cooked beef but want to make, share and enjoy this fabulous dish? HELP!!!
Well, that’s sort of like asking how to make chicken soup when one is allergic to chicken. You just can’t. Indulge in something else.
Instead of mushroom duxelles, you could use chestnuts finely chopped and cooked in some sauce so it's the right consistency. Or you could stick to caramelized onions/shallots, and include a layer of spinach. You can omit the mustard, and cook the beef for longer. You can check the temperature recommendations online. But finely minced mushroom duxelles that are cooked for that long do not feel like mushrooms at all. It just imparts a deep umami flavor. You also hardly taste the mustard in the final dish because it's fully integrated with the beef. Undercooked soft beef compliments beautifully the crusty puff pastry. If you're feeling adventurous, you can make a very small portion the original way to see if you'd like it. I've convinced a lot of people to enjoy foods they didn't think they liked before by using the ingredients differently.
🤔Well, if you don't like mushrooms, mustard or 130°F beef, then you won't actually be making this particular recipe to share and enjoy! But, as @SE013 suggested maybe there are somethings you could substitute or try a small version of the recipe as is - there is a version for four of the same recipe on the ATK website (this one serves 8-10).
You just have a steak well done, bud.
@@SE013 great big thank you!!!