Use Science to Make the Ultimate Beef Wellington | What’s Eating Dan

[@neurodiversemom3578]

I made this for Christmas Dinner yesterday - the only thing more satisfying than slicing into this medium rare bad boy perfection was the look of amazement on my family’s faces knowing this was my first Beef Welly! Thanks, Dan and ATK!

[@pauljohnson7872]

My mom is fighting stage-4 renal cancer and she asked me to make her (and my dad) Beef Wellington for Christmas Eve. I was truly worried I'd screw it up, but NO, I have Dan and America's Test Kitchen on my side!! I'm going in for the win! Thanks so much!

[@gerardbonner6464]

I hope everything is going well with you and your family and how did the beef Wellington turn out?

[@SlipperyRichard]

Hey Dan and the team! Absolutely love the show, it's one of my favorite series on KZbin. I'd love to see an episode on the science of freezing food! It would be cool to compare the difference between commercially frozen and home frozen food, maybe looking at the difference in ice crystal size and how that affects the food.

[@PaulJimenez3]

Seconded! Also: what works well frozen/reheated, what doesn't, and the science of why so we can figure it out on our own dishes.

[@Jake4059]

Believe in the science!! I followed the recipe and assembled this over 3 days for a special dinner gathering last night. It was exceptional. I had a 2.5lbs tenderloin instead of the 3lbs. Everyone was blown away by it. A couple points to make. If you're going to add the decorative pastry strips, don't worry when the all begin to brown up much earlier than the main pastry. It wont burn. Also, the carryover cooking moves faster than you think so make sure you get your peppercorn sauce up and running as soon as the welly comes out of the oven. Overall i couldn't have been happier. Do the steps over several days as instructed, follow the recipe, and you and your guests will be rewarded. This was OUTSTANDING!!

[@markdickson3820]

I’ve made beef Wellington several times at Christmas and it always goes down really well, it’s hella expensive to buy everything for it but as a once a year treat I think it’s worth it. I can’t say I’ve tried this pastry with it, worth looking into. I will say I always sear the tenderloin before building the rest and I’m very skeptical of skipping that step. I normally sear, build it and then put it into a container that will force it to keep its shape like a ceramic bread ‘tin’ overnight in the fridge, finish in oven Christmas Day as it really helps keep its shape for the table. People make it out to be more difficult than it is, there are several steps but it isn’t that difficult- I just buy pre-made puff pastry though, no way I’d attempt that too.

[@keysersoze1202]

Good point - seems like they are missing out on some flavor by not searing 🤔

[@TheCosmicJester]

I've done it with and without searing. The duxelles and prosciutto bring more than enough flavor to the party.

[@numbersguy9419]

Think it's OK to skip sear because over-cooking is most likely downfall.

[@briantuma1502]

This is the best What’s Eating Dan yet. His expression when he said size matters cracked me up. Does he write his own scripts?

[@Rs-rq9fd]

I DIED 😂😂😅😅

[@scottydog50]

Tried this for Christmas Eve dinner. Came out perfect, with the only tweak needed being covering with a towel for the last 20 min of resting and ~3-5 min back in the still warm oven to finish to 131 F. I attribute this to the kitchen being a little cooler here in Calgary, Alberta during a cold snap. 100% will use this approach again given it so easily allows fine tuning the finishing temperature so easily. Thanks!

[@dennismicallef9350]

Carry-over cooking. Amazing. This is Alton Brown, "Good Eats" level cooking science. Beef Wellington is one of those dishes I'd just rather someone else prepare, but knowing the "why" to the riddle of how it's done properly is great knowledge to have. Thank you for sharing.

[@samalamadingdong]

I absolutely ADORE Dan!! His videos are fun, entertaining and engaging. I am all the way in New Zealand, and I love that I always learn something new, and I really enjoy finding out about the science behind food and cooking!! Thanks for being so refreshing!! Keep up the good work guys, especially you Dan!!! ♡♡♡♡♡♡

[@AuntieMonicaFromTheBay]

I’m making my first Beef Wellington for Christmas Day and have been watching how-to videos. This is an excellent set of tips that I think will help for a great first attempt. Thanks and Happy Holidays, Dan and crew!

[@borderlineiq]

The face at "size matters" was priceless. Was that on the first take? Bravo!

[@timdaniel9644]

This came at the perfect time! I'm just in the middle of a research dive into recipes for beef Wellington, and I'm going to take a lot of strategies from this video! Thanks ATK!

[@justinstarr7454]

I did this for Thanksgiving… Wonderful recipe…. The only problem I had was that my oven didn’t brown the outside until the meed was at 90 degrees… so by the time carryover was done, it went to 138 inside. But I will add taking the roast out at only 85 degrees for The THANKSGIVING meal with 4+ guests who drove 8 hours to get there is scary as Hell!! But it works!

[@pollokstudios]

question for dan more than you - if you take it out of the oven at 90 degrees, and see the temp creeping fast to 130, could you slice it for service to slow/stop the carry over cooking. I'd think that exposing the moist meat slices to air would immediately start to cool it - maybe not ideal, but possibly a workable strategy to save meat from overcooking?

[@tinalisi7174]

@@pollokstudios No, in part to allow for residual cooking, and in part so the juice stays *in* the meat and not all over the cutting board. That is why he referenced cooking a steak. If you cut it before its rested, it will end up like a dry rot rubber tire. But, if you remove from heat, let it continue with the residual heat out side the oven, then allow it to rest, too.... when you slice it the juices will stay in the meat.

[@kevinh3979]

@@tinalisi7174 I'm not entirely convinced by your assertion. The outside of the meat is shocked in a hot oven where the temperature differential between outer muscle layers and inner layers is very high. When you take the meat out the outer layers radiate outward and inward. Since the duxelle is rather dry and thin, and air isn't a good thermal conductor, the heat will travel inward. The heat transfer will slow at some point and the temperature may equalize throughout (but not exactly). I would venture to guess that at 130º you have rather even temps throughout the meat and rising that extra 8º isn't going to force juices out en force through the law of mass action. I'd say his roast would be fine if he cut into the Wellington when it reached 130 but still rising slightly. I'm sure the test kitchen has tried this before they figured out the exact exit and rest temps.

[@madisonmoore5497]

I know I'm 2 years late on this, but I used this method on Christmas day for my second beef wellington ever and WOW! This almost makes it fool proof. This will be how I make it from now on. Thanks ATK!

[@GrotrianSeiler]

“Grab a friend…IF YOU HAVE ONE”, god I love this guy. Best, funniest cooking videos. Thank you, Dan. Your videos are great.

[@roderickcampbell2105]

Hi Grotrian. If you can cook like that you're going have a lot friends I'd say. But I did notice the line and loved it. Great delivery too. One of the finest meals of my life was Beef Wellington. Thanks Dan, Grotrian.

[@neilpountney9414]

The biggest "enemy" of Beef Wellington is not the food it is the people who want to eat it. Going by my own personal experience so few people find it acceptable to eat beef at 130 degrees it is a waste. Most people want their beef to be at least medium and many poor, lost and deluded people want it well done!!!! :)

[@24framedavinci39]

Luckily, my brother, my spouse and I love our beef medium rare in nearly all occasions. The last time I grilled beef tenderloin steaks, I was able to hit them all at or around 130 because I pulled them off the grill at 120-125. Yea, I'll never understand why anyone would eat beef past medium on purpose, unless you are going low and slow for a brisket or something. Beef is just way too expensive now-a-days.

[@Pandaliciousness]

Dan being punny, sassy and effortlessly cool on a video ??!! YES PLEASE !

[@HowardKirkpatrick]

Would you suggest using convection roast or convection bake or non convection bake. I'm thinking that the crust probably gets crispiet using convection.

[@KenS1267]

I'd make beef wellington but I made them in my past life in the restaurant industry and never again. I'm making roast goose. I think it is a terribly under used bird and was the traditional Christmas roast not that long ago.

[@faithnelson6069]

i don't think i've ever had goose. is it similar to duck?

[@KenS1267]

@@faithnelson6069 Similar but not the same. Geese are bigger than ducks and if not fed on grain they will be somewhat gamier.

[@faithnelson6069]

@@KenS1267 good to know, as i think duck is pretty gamey as is. though i really love the stuff they have in the windows in Chinatown.

[@KenS1267]

@@WinstonSmithGPT I found a local farm that is pasture raising them and I quite like the result.

[@tessat338]

@@faithnelson6069 It's all dark meat and a bit gamey. Unless you use some sort of a browning agent, like a bullion baste, the skin comes out a sad grey, not a tasty brown. I think that young, farm-raised ducks are more tender and flavorful than a goose. We made a goose one year when I was in my twenties and we've never bothered to do it again. In "A Christmas Carol," the Cratchit family ate roast goose because they couldn't afford a turkey. The prize turkey that Mr. Scrooge stent them for Christmas dinner in the new timeline was much to be preferred and fed the whole hungry family better than that sad, skinny goose.

[@maryharvey724]

Fascinating. 45 minutes after removing from oven! I’m gyro try it for new years.

[@salt-emoji]

this was an amazing demonstration of real world carry over time, every time i hear " let rest for

[@charliew9515]

Made Wellington last Christmas and doing again this year - and possibly as a new standard. What I still find unbelievable is pulling the Wellington at 85F, and then watching the carryover - and yes it does work. I still have difficulty believing this, but the thermometers don't lie. It is a clever piece cooking here - so yes, kudos to Steve. Most recipes are cutting the Wellington just ten minutes after removing from the oven... which would appear to be a big mistake. I love the look on the faces of guests who ask to what temperature it is cooked, "oh, just 85". I going to focus on some accompanying sauces this year, probably a mushroom sauce and also a Brandy/peppercorn sauce - as I think Wellingtons benefit from a good sauce. Great video.

[@tomscookingshow]

Hey Dan, I just wanna say thank you for these great videos and explanations. I really enjoy the way you explain things and think they are fun to watch. And I love how much I learn. I always considered Wellington to be a boring way to cook steak (less flavor because auf filet, no browning, puff pastry etc.) but now I'm really excited about trying this!

[@t7957r]

Wellington is a great meal for dinner guests it is complex in its prep but that is all done the day before which means the only thing you have to do on the day is put it in the oven. And it is kinda foolproof if you cook it right.

[@Marketsolo]

I actually have a nice 4 bone Berkshire pork Roast this year I will be cooking for Christmas.

[@vinnylv]

Always wanted to make this and now I will!! Dan is so adorable too!

[@ricovargas9775]

My wife makes a simplified version as individually wrapped filets in puff pastry.

[@LL-lj1kq]

Yum ! Can I be invited ? 😆

[@ceelee4687]

That sounds amazing!

[@adedow1333]

Oo!

[@timdaniel9644]

That sounds like the perfect hors d'oeuvres!

[@borderlineiq]

@@timdaniel9644 I think he means a full filet mignon wrapped so a bit too substantial to be an hors d'oeuvre. If you do try the smaller version, do report back. I fear anything that small would not be able to only be rare if the crust were browned.

[@dorothycrowder8577]

When you took the selfie I lost it! So funny. Thanks for a great recipe too.

[@kimgurley472]

This recipe is phenomenal! My family officially banned turkey from the holiday menu, so I went searching for other options last Thanksgiving... this Beef Welly is a favorite and IMO, this recipe is foolproof. ❤️

[@adedow1333]

Merry Christmas, Happy Holidays too!

[@Jmcivor777]

Also, you mentioned there is more carry over heat with larger cuts. I am doing two very different sizes- one mini for a couple not attending, one for 10. The internal temp suggestion is for what weight (or is it thickness?) of tenderloin? And how do you adjust that up or down for diff sizes?

[@estherdavila7864]

They also have a version for 4 people that adjusts the pastry and cooking time for smaller tenderloins :)

[@Jmcivor777]

@UCFPANotsRF13xbA1QdkgppQ hi. Yes I agree a thermometer is key. When the different sizes of meat hold and transfer heat at different rates, the time OUTSIDE the oven will vary- perhaps not reaching that internal temp on smaller cuts or over shooting on larger cuts.

[@seikibrian8641]

If you're cooking a smaller tenderloin, it will reach 85° sooner than a larger one, and so you'd pull it from the oven sooner. The smaller portion will also reach finished temperature sooner. Going by temperature instead of by time will give you proper cooking and carving temps.

[@johnhpalmer6098]

@@seikibrian8641 Exactly, and that's why one should have some sort of probe thermometer like the Chef Alarm or similar for this purpose, and also a hand held probe for spot checking in your kitchen arsenal, even for home cooks as you can't go by time, but only by temp with some meat dishes.

[@Jmcivor777]

@@seikibrian8641 It will reach 85 sooner but will it have enough mass for the carry over to reach130? Maybe not. Maybe its counter intuitive that smaller cuts have to go higher 90? 95? 100? In order to get to the carry over 130 while resting. This is why they should clarify

[@chriske6795]

I plan to try this. For the new year, cover charcuterie!

[@aislinngraves521]

I made beef wellington last year and it turned out so good that I'm making it again this year.

[@kristaself126]

This was fun to watch. Thanks. Happy Holidays!

[@rhekman]

I'm doing beef bourguignon for Christmas, with garlic mashed heirloom potatoes. Easy roasting, buffet style, few time constraints. More time for wine, cheese, watching the nieces & nephews, etc.

[@mariselrivera2677]

Happy Holidays, loved the Beef Wellington video. I am planning to make it for New Year

[@Maaritkitchen]

always thanks to your informative video

[@rohankamath88]

I would definitely sear the meat for just a few minutes to get a nice milliard reaction and a flavorful crust. The mustard rub is also nicely absorbed when you do this. Loved everything else about the recipe and I'll definitely try out the alternative pastry; sounds legit.

[@thegray5730]

Great thumbnail, looks like that thing Khan put in Chekhov's ear.

[@generybarczyk6993]

I find it curious that the most expensive cut of beef is also known for its supposed limited flavor (1:20). I've always thought of the tenderloin's flavor as subtle, perhaps nuanced, in perfect keeping with its tender succulence. I've never quite grasped the preference for recipes like this. It seems similar to thinking unsalted butter would be improved by tasting more like cheddar cheese. But then, that's just me.

[@anthonyd5563]

If I may ask, why did you not do a quick sear on the outside of the beef? I've seen a lot of other chefs do that. I'd think it would add a nice texture and complexity to it.

[@woltews]

ideas for next season -Foi Gras -Wine and beer for cooking -the science of cheese -what is sushi grade fish anyway ? -organ meat -Ph and cooking -Native American food ( the food cooked and eaten by Native Americans ) -Sustainable food and cooking -How new technology like crispr cas9 will impact our food -how aquaculture is changing our meals -Cholesterol and diet , are foods with cholesterol in them actually bad for us ? -Fermentation ( not just for alcohol )

[@susanfranson35]

Made the Welly for Christmas. It was so amazing I took selfies with it just like Dan!

[@renaymorin1532]

Prior to viewing, I am making Beef Wellington for the second time on our All Things Christmas All Day on Sunday Dec 19th!!! Love the video!

[@loganebeling9023]

I always thought people underestimate the carryover, but damn Dan, 45 degrees? Insane. Thanks for sharing

[@VinnieSutra]

Excellent - love the tons of knowledge

[@familytrieserichiltz940]

I was a skeptic of carryover cooking…but the chart…the chart made me a believer. The only way that could have been better was if it were a pie chart…you know cuz cooking.

[@anneburdette6037]

Great presentation!!!

[@claressalucas8922]

This was the best video yet! I really like the super technical, long-term recipes for wowing friends at a fancy dinner. One thing I'd like to see is what to do with fish that aren't salmon. How about a whole bass or swordfish steaks?

[@ScottAllen56]

Dan, I adore you! Keep posting great recipes!

[@kentonbolte931]

I've made Portobello mushroom Wellington. yum

[@ScottBornkessel]

Thanks, Dan, going to make this for Christmas!

[@alanvonau278]

*Dan is the very BEST host 👍🏻👍🏻👍🏻 on ATK. ❤️*

[@gretchenlynn89]

If we wanted to practice with a less expensive cut, what do you suggest?

[@nealsmith7652]

That was fun to watch! Made me laugh and learn at the same time. Thank you!!

[@MyName-ht9ir]

I'd like to dig more into understand mixing...just learned how to flavor sugar, or difference and usage of... Vinegars, sauces, aioli, peppers, different salts...how, when and why. They're opening a whole new world of flavors for me.

[@tm752]

I'm going to make this, Dan because it's the best recipe I've ever seen for a Welly. I'm also going to rotisserie a turkey on the Weber Kettle...and a home-cured ham. We've lots of celebrating to do. Thanks for everything you do. You da best!

[@dwightmansburden7722]

I’m growing oyster mushrooms and am planning to make this when I harvest them! I’m not using beef, though, because I have plenty of venison tenderloin I can use instead. I bet it’s going to be awesome!

[@NC-qc7wd]

I am going to miss you, Happy New Year!!!

[@thejsonYT]

Can the beef start from refrigerator temp or does it need to be room temp before going in the 450F oven?

[@Jbiglin]

This was awesome! I think I’m gonna try doing a Welly this way for Christmas dinner. Thanks Dan! 🙏

[@DavidBrowningBYD]

The last time I tried beef Wellington, I had soggy pastry underneath, although in all other factors it seemed OK. Now I live with a sister who likes her beef overdone, so I wouldn't waste a loin on such an ambitious goal. Even though I have learned tons since the last time through this channel and others about what works best.

[@dennismicallef9350]

The best Wellington I ever had used Short Rib instead of Tenderloin. That might be worth your effort, as the tougher cut can't be served mid-rare like a Tenderloin has to be.

[@ChakrunaBlue]

Genius!!! love your videos

[@dancindan4846]

fillets of beef chasseur is always a holiday favorite around here.

[@Neilpoe]

Great tips! I'm too scared to try it yet, but honestly, I'm here because I'm in love with Dan. HAH! Anyway, thank you America's Test Kitchen, the knowledge I acquire from this show is tremendous.

[@zakartv]

This was so solid. Wow.

[@milkhorse]

hey I always do a fast hot sear on the beef to get a little crust for flavor before assembling, is this somehow a bad idea?

[@SamBrickell]

I think I've made Beef Wellington like 3 or 4 times and I've only been successful at not forgetting one of the layers just once! :D *usually it's the mustard I forget

[@zoubtube]

awesome job! thanks for the efforts

[@christia.6310]

Really enjoying this channel's content, and this episode was inspiring. I can imagine the oooos and aaahhs I'll get to hear if I pull it off. Thanks for breaking it down so well. Could you consider a show on how to properly break down a whole chicken, and the best tools to use for the job? Or maybe a show on all the different cuts of beef, their common names, cost per pound, what cuts you use for certain recipes, or common methods used to cook each cut? Regardless, I look forward to seeing and learning more, thank you!

[@DavidAR101]

God Bless. Vid just made me SMILE, with some giggles here and there, from beginning to end.

[@marshallgill9525]

Wow I’m going to make that for Christmas dinner

[@warriorchick7569]

Christmas is at my cousin's house and I am going to STRONGLY RECOMMEND that she make Beef Wellington!!

[@jjivy6310]

How about an episode on having a calf butchered. We have raise our own beef and would love to hear any ideas on how maybe I should change my cut card.

[@codenamebobette]

Beef Wellington is my favorite meal. I'm lucky enough to have a spouse who will make it for me for my birthday since no reastaurants around me make it.

[@TheCosmicJester]

A variant I'm glad I figured out last Thanksgiving: Turkey breast Wellington. Either tuck the tip of a deboned single breast to make a cylinder that's remarkably similar in size to a tenderloin, or make an XL Welly by taking two breasts and putting them together pointing in opposite directions. The carryover cooking instructions still work: just take it up to 130 to get the breast meat to 160 (or if you're comfortable with the USDA's time/temp controls, take it up to 120 to get the breast meat to 150), covering the whole thing with foil when the pastry has browned sufficiently. It's a permanent part of my Thanksgiving table, but now the question is what do I do with the dark meat?

[@breinich2]

Super video and Dan is a superstar!

[@Donttrustthatburger5144]

I gotta try this

[@irenegoyette9086]

Dan is so adorable, he reminds me a little of my son.

[@grantandeviesplace681]

Hey, this might push me over the edge to actually making one but I don’t like mushrooms can I change them for something?

[@originalhgc]

On the rare occasion that I go Wellington, I do individual Welly's rather than a big one. What should I expect for a difference in carry-over cooking based on the smaller size meat piles? Do I still stop at 85º for carry-over to 130º?

[@24framedavinci39]

Well, if they are going to be tenderloin steak sized, last time I grilled them, I pulled them off at 120ish and carryover took them to 130. Remember what he said, the bigger the cut, the more carryover, whereas, the smaller cut will have less carryover in less time, too. It took his full roast 45 mins to stop the carryover heat, but a steak sized cut will probably stop in 5 to 10 minutes.

[@originalhgc]

@@24framedavinci39 Thanks. That's a big difference. We're talking fillets, 1/3 to 1/2 lb.

[@victorbenner539]

I'm keeping Christmas easy this year. I'll be bringing a few racks of Babybacks and a Porchetta. I'm guessing one of my brothers will do a Primerib. Beyond that who knows. Everyone have a wonderful holiday season. ❄🎄🎅😋

[@getoffmydarnlawn]

I'm having impure thoughts about Porchetta, talk about perfection. Enjoy!

[@melaneymattson3733]

Excellent Dan, and thanks Steve. Now I have to win the Lottery to afford Chateaubriand. Merry Christmas all.

[@DeborahCaldwell77]

I’ll DO it. I have never ever been instructed on how to do this and I’ve always wanted to ..oh thank you

[@hammerwde1205]

Ideas for making a small wellington? when cooking for just 2 Like using a half or 3rd of the tenderloin, then maybe some filets?

[@davidthomas6094]

Cool. What's. the green peppercorn recipe--cream, corns, some alcohol reduction??

[@lisalocklear3462]

I’m making this for Christmas . Will purchase that beef and do all other components to make it beautiful! HOWEVER , I’ve GOT to have the beef a slight more done . What’s the cook times on that ? PLEASE HELP

[@jonathanhomesley4895]

Amazing.

[@Mrsp8472]

Might try a SALMON Wellington this year.

[@tinalisi7174]

Love the movie references!! Also, always intimidated by Beef Wellington. But, after following the ATK Easiest Roast Turkey with Gravy recipe , I am confident I could master Beef Wellington, too!! Thanks, Dan! 😋🍽🍷

[@maureenmanning4643]

We will be feasting on a center- cut beef tenderloin however, it will not be as the "Wellie"... only because I'm not in charge!!! This looks amazing and would make this in a heartbeat

[@rino09876]

85 is a warm summer day!? Laughs in Texas. Cries in Texas.

[@danilincks5809]

Dan for Xmas dinner I’m making a 4-mushroom (porcini, cremini, baby Bella and shiitake) cream and peppercorn sauce to top a whole chateaubriand I sear and then finish with carry over cooking. It’s to die for! But now I want to try this recipe! What should I do?!?!

[@donwhitehead4587]

Bravo, Dan👍🏻

[@pat412pear]

Also most recipes sear off the chateaubriand first which just confuses the roast. For the maillard goodness, but with a good duxelle & the prosciutto, it's not needed. I can't wait to try it. And I did slow👏 for Steve.

[@TravisPeerenboom]

What might you use instead of prosciutto if you're avoiding pork?

[@seriouslyreally5413]

Where do you get the pastry dough??? We always splurge on a cioppino for Christmas or Christmas eve dinner with shrimp, crab, mussels, oysters, sea bass, and scallops, and a prime rib for the main day. Either dish and I'll need to take out a 2nd mortgage this year😋

[@ChrisChapmanIAm]

Things I will try in my next Welly: 3d of salting the tenderloin, Pâte Brisée instead of puff pastry, and planning for carryover cooking...

[@lisacook2676]

This was awesome! You gave us courage to just go for it this Christmas Eve. Love you guys! Hi to the "cousins" (we call them) Bridget and Julia and all in the kitchen.

[@Missin44]

I have 2 questions: 1. Why not sear the roast, let it cool, and then proceed? 2. If we have guests that hate mushrooms, what is a good substitution for the mushroom duxelles?