Making Beef Wellington

Learn from Mark McGraw as he show the easy steps to cook Beef Wellington at home.

This specific preparation recipe calls for Parma ham to be used instead of the traditional pate. Also, there is some mustard added at the puff pastry wrap section, but not shown in the video.

1 lb beef tenderloin fillet
Salt and pepper
Olive oil
1 lb mushrooms (cremini, shiitake, or to taste)
4 thin slices ham (Parma ham if you can get it) or prosciutto
2 Tbsp yellow mustard (we used Coleman's Original English Mustard)
7 ounces puff pastry.
2 egg yolks, beat, for egg wash mixture.

Some of the best instructions are online at SImply Recipes:

http://simplyrecipes.com/recipes/beef_wellington/

Category:

Howto & Style

Tags:

• recipe
• cooking
• chef
• beef
• foodie
• food
• baking
• easy
• kitchen
• gordon ramsey
• meat
• pastry
• illustration
• holiday meal
• eating
• filet de bœuf en croûte
• duke wellington

[curty85]

Mark, thank you for this great video. I was all psyched to do this for Christmas dinner this year, I found Gordon Ramsay's printed recipe with cooking temps in it and had Gordon Ramsays video to go from but looked for something better to find yours. I added the wine & cream to the mushrooms as you suggest and used your temp recommendation of 130 F to remove them from the oven and prepared picture perfect fillets. Thank you very much!! Awesome dinner.

[JetCityFlight]

@curty85 Glad to hear. Ya, sorry I didn't respond in time online here. I always suggest 130-135 in the oven, so that's great. Good to hear everything turned out well.

Cheers.

[starkey1981]

who in the heck are all the people in the background laughing and talking??

[JetCityFlight]

@starkey1981 Sorry about that. We were cooking for a guests who are family. We couldn't really take out the background talking.

[TheCheffEddie]

Hi,

I love the way you present your vids. I would like to know what camera and recording/editing system you use. The way you show the work area and not bounce allover the place is perfect. Do you record voice at the time you make the dish or dub it in later?

So many questions and so little time.

I look forward to hearing from you or send me to someone else that I can ask questions to?

Eddie

[JetCityFlight]

@TheCheffEddie Thanks for asking about the camera. This was simply shot by my brother who was holding the camera steady. Here's some details to consider:

1. The camera is a Canon HG10. The Canon HG models around 600-800 today is equivalent to the HG10.

2. No extra mic used. According to my brother, he uses a technique of holding his breath for shots to keep camera shake way down.

3. He simply used CyberDirector 8 editing tool. Around $79.

4. Upload in HD and MPEG 2 Codec.

[sickobanza]

no english mustard???

[flowerpotent]

Hee hee. Male voice, female hands. My brain did a double take. What's with all of the mean comments?

[BigMunki]

A lady finished the meal off. Slack guy

[carsiotto]

I want to see it sliced, you bitch

[pavelow235]

Beef Wellington and Risotto...never heard of either until I watched one episode of Hell's Kitchen !

[Greenlava1]

No mustard?

[whiteangelo18]

WTF ! WHAT A MESS !

[Anguis79]

@SippinOnFoFos

No, Ramsays youtube version are just as boring as you are.

[SippinOnFoFos]

@Anguis79 Are you fucking stupid?

[Shankapotamus]

could you use sherry in lieu of wine?