This classic beef wellington recipe has roasted beef tenderloin encrusted in homemade puff pastry for the perfect meal to serve up …
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Delicious Beef Wellington Recipe
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425°F = 220°C for the rest of the World. The parsley AND thyme is the most authentic mix of herbs for the recipe.
So glad I found a channel on beef Wellington without the person talking in a corny British accent.
Hi Chef! I have seen other recipes where small slits are cut in the top of the pastry to allow steam to escape. Which is better? Thanks!!
Sorry Chef ! This is way over my head !
Can it be made with a pork tenderloin
💥wow
Oh wow Mr.P I always wondered how they made this but thanks to you I wonder no more I will make this thank so much Mr. P. God Bless the Chef 🙏
Omg! I followed this and it was absolutely amazing! Can’t wait to make again. Love the speed of the video not to slow or fast! Amazing
Is there some kind of substitute for the mushrooms?I'm allergic to them but I really wanna make this
Hi Chef! I just made your Beef Wellington for our anniversary last night and it was delicious! I couldn't find beef tenderloin so I used filet mignons and individually wrapped those in puff pastry. It was so good and my husband devoured it! Since we have leftovers, should I put it on a wire rack in the oven to reheat? Thanks for posting the video and I can't wait to try more of your recipes. Take care
anyone know a substitute for mustard here!
I couldn’t find the 2 lb beef tenderloin on its own. I’ll have to look around for it in different grocery stores. I bought 4 separate 6 oz filets instead. I was thinking of doing more individual servings? Will this change the cook time in the oven? I really want that beautiful medium rare. Thanks 🙂 love your recipes!
😋😋😋😋😋
Your video quality is amazing! Great job.
Hi Chef, Merry Christmas I followed your recipe on boxing day, I served it with the family it was a HIT!! first time I have done it and i am very proud of myself 😋🍾
We made this for our Christmas meal. So good!
Hi Chef, another beauty. I have a question on duxelles, could you put a duxelles on a prime rib, like across the fat cap or would it burn, get soggy etc? TRYING to think outside the box here. 🤷🏻♂️
I always thought Beef Wellington would be to hard for me! You make this seem totally achievable!!!!! Thanks Cheff!!!!🤩🤩🤩 Merry Christmas!!!! ❄🌨☃️⛄
Hi love your recipes done your traditional Lasagne and your Fettuccine Pasta with Alfredo Sauce recently and was a big hit with my family can not wait to try this in the holidays
have a great Christmas
Awesome, looks delicious ! Excellent presentation !