Beef Wellington | Cookin' Somethin' w/ Matty Matheson

This episode is sponsored by Cash App. Download Cash App from the App Store or Google Play store today to add your $cashtag to the 80 million and counting. Click here: www.cash.app/download.
I DID IT I MADE THE BEEF WELLINGTON I'M SORRY GORDO I TRIED MY BEST NOBODY'S PERFECT AND THAT'S OKAY THIS COOKIN' SOMETHIN' IS A LESSON IN PATIENCE THANK YOU GORDO LETS GO FOR A RIDE!
INGREDIENTS:
2lb Beef tenderloin, trimmed and cleaned
1lb fresh cremini mushrooms
2 springs thyme leaves, picked
1tbsp dried porcini mushrooms
8-10 slices Freshly sliced prosciutto or Parma ham - ask your local deli to slice them thin, keep the slices flat and separate each layer with plastic in between if possible so they don’t stick together!
2 tbsp Dijon mustard
1 packet of filo pastry or puff pastry
1 egg yolks
Flaky salt
Demi-glace sauce for serving
COOKING METHOD:
1. Season your tenderloin with salt and a little fresh cracked pepper. In a pan on medium-high heat, add olive oil and when the oil is hot, place the tenderloin in the pan and brown all sides, being careful not to start the cooking process. Remove from heat and set aside.
2. Start making your duxelles. In a food processor, pulse cremini mushrooms until they are finely chopped. Add mushrooms to the same pan you browned your beef in and allow the mushrooms to sweat out and break down until they become a paste. Add thyme leaves and incorporate.
3. In a spice blender, blend a handful of dried porcini mushrooms until they are a fine powder. Mix a large pinch or a tablespoon into the cremini mushrooms and save the rest in your spice cupboard for next time.
4. Keep sweating your mushroom mixture until most of the moisture has evaporated and you are left with a chunky paste. Remove from heat and spread out on an even layer on a plate for it to cool.
5. On a flat surface, lay out a large piece of plastic wrap. Carefully layer your parma ham vertically, in a straight row across the center of the plastic, making sure to alternate sides so the thickness is consistent throughout. The height of your Parma ham should be a little wider than your tenderloin.
6. Put an even layer of your duxelles over the top of your Parma ham layer making sure it is completely covered. Use a spatula to flatten the duxelles. Brush your tenderloin with Dijon mustard all over and carefully place it horizontally over the top end of your duxelles. Then, carefully roll your tenderloin by lifting the plastic wrap and rolling it towards you from the top to the bottom. Continue rolling until the plastic has tightened, then fold the ends underneath, use a toothpick to poke some holes in the plastic wrap to release any trapped air, and then place in the fridge for 30 minutes to set.
7. Preheat oven to 400 degrees and take a baking tray lined with parchment paper.
8. Remove plastic wrap from the beef and place on top puff pastry, using the baking tray as your work surface. Fold beef in the puff pastry until completely wrapped. You can roll it carefully using one layer, or have a single layer as the base then add a second layer on top to encase the tenderloin, then seal the edges with a fork. Whichever works, just make sure that the pastry is wrapped tightly around the beef.
9. Using 1 beaten egg yolk mixed with a tablespoon of water, make an egg wash and brush beef wellington entirely. Sprinkle the top with flaky salt and place in the oven for 30-40 minutes until golden brown and the internal temperature is about 110 degrees.
10. Once it reaches temperature, remove it from the oven and allow it to rest for at least 30 minutes.
11. Slice and serve with warmed demi-glace sauce poured over the top, along with your favorite sides.

[@mattymatheson]

SAVE SPEND SEND LIVE LAUGH LOVE WITH CASHAPP THATS MONEY! THANK ME LATER DOWNLOAD THE APP: www.cash.app/download.

[@melrs1804]

Much love Matty!!

[@nickrnmaui]

Matty has to be related to the Chef Jake from "Ernest goes to Camp" 🤣🤣🤙 kzbin.info/www/bejne/kH6rXmeEhqyEhaM

[@humanfilth666ify]

Riiiiiiight up the middle. Did you remove the plastic? What's your favorite parfaits?

[@lauriehamilton2436]

AHHHH WHY YOU YELLING BRO!!!? CHEERS FROM THE BIG T.O. LOL

[@ferociousfil5747]

Can you make Kraft Diner and make your version to compare? Merry Christmas you filthy animal! LOOOOOOOOOUUUUUUUUD!

[@davidsmith8997]

I'd pay really, really good money to see Matty cook with Gordon Ramsey. I'd pay even more to see him as a contestant on Hell's Kitchen! 🤣

[@mikefarrar3403]

How dare you say you'd pay I think you ment to say you'd cash app alot of money to see that

[@davidsmith8997]

@@mikefarrar3403 Legit LMFAO! Sorry Matty!

[@murrayer5426]

He'd do well given his extensive background in professional kitchens.

[@dge2027]

Matty would have Ramsey in a head lock in the first 10 minutes together

[@Ayotemperbaybee]

ABSOLUTELY 😂 same matty in a Hell’s Kitchen like mini round or even better the dinner service 💀😂

[@speats101]

That wheezing, drunk uncle laugh when you sliced it open tho 😂😂

[@amberg2111]

😂😂😂

[@infamousb189]

Love it 😂

[@peterogrodnick5693]

This guy, will overcook a Wellington on his channel and just own it like a MAN. I LOVE this man.

[@redlaserfox3988]

Watching Matty eat Beef Wellington like a sandwich gives me LIFE!!

[@privatesnowball3032]

That's how it should be done

[@jarmoser]

I feel like buying all this guy’s merch and cookware just because he is such an awesome dude and I want to help support him

[@HarleyBB]

I have his cookbooks. He pours himself onto every page!

[@earlethebutcher8947]

I ordered the apron.his merch comes from the States so between duty and exchange and delivery cost and $24 apron turn into $60.fast.

[@poltronafrau]

I’m sure he’s financially pretty stable 😂

[@co8539]

@@poltronafrau uhhh yah.. he’s got a handful of restaurants and a super successful merch store

[@Everthustodeadbeats]

I have done this in restaurant setting. You should pull these at like 80-85 degrees. The layers of puff and mush and other shit around the beef really creates it’s own kind of oven and makes the beef carryover cook waaaay more than you think it will. So start from cold the way chef matty does and place in a very hot oven until internal temp is 80ish F for a rare Wellington. Which is pretty much how you should serve tenderloin. Then rest 30 mins plus, preferably on a rack so that air can circulate underneath and keep the pastry from getting too soggy.

[@oftankoftan]

thanks for the culinary expertise, Carpetpisser.

[@GlockRevolver]

I liked your comment but have zero intentions of ever cooking one of these

[@licenseplate8699]

That rack suggestion is just spot on, gunna try that thank you! You use a decorative pastry layer?

[@bomorris5792]

80 will get to 120?? i believe you but that's wild.

[@Everthustodeadbeats]

@@bomorris5792 not 120, more like 110. A rare tenderloin needs to be juuuust noticably above blood temperature. 110 is a nice rare but not raw temperature.

[@IxXShamrockXxI]

gordo meaning fat in spanish makes this funny on another level love you matty

[@222mariah]

I was waiting for this comment lmao

[@fire_breathing_hamster]

Best KZbin channel on the platform. Love Matty, he’s such a good dude.

[@jimmyjunk8498]

Wow. Pretty broad statement!!!! Love ur enthusiasm. DM if u wanna get on the show!!!

[@mortifiied3776]

i love that mattys made it to the point that he can overcook and burn shit and still post the videos because theirs no one to yell at him anymore, respect.

[@KingCtm]

My favourite part of Mattys videos is how they only half censor the swears. Just play the bleed overtop but still hear the swears. Love it

[@staciesabatino3817]

Matty!! Beautiful! You took me back about 20 years ago having a new baby in her high chair playing and I made this. I felt so proud and it was delish. I put much love in it. Thank You for this and I think I might do it again.

[@bogiesan]

funny stuff, keep it up! As others have suggested, try 425F or 450F oven. Then you pull the roast well below 100F, say 85F-90F, and let the carryover finish the cook. Takes about 45 minutes for the tenderloin to rise to 130F completely consistent, edge to edge, no over- or underdone spots. Perfect. Thoroughly enjoyed your performance.

[@4CPE]

Gordon and Matty working together would be the funniest thing ever.

[@ratchetred6158]

Every time I see a new video I just get so happy that you’ve come so far, so excited for the next season of The Bear!!!

[@joeltb]

This is the only channel where I don't skip the ads.

[@MrDebidutt1]

Watching Matty say soixante-neuf, really makes me wonder how proficient Matty is in French from his French training.

[@lauriehamilton2436]

Matty you're killing me here with your take.....OMG I hope you send this vid to Gordie himself. Cheers from Canada!!!!!! Dude that's awesome, and I love your fridge!

[@g.n.s.]

Matty and me on a futon sharing a blanket watching mad about you is actually my literal imagined heaven.

[@heavymuseum]

This is one of your mushroom-esque shows!

[@92ryanyoung]

Matty's right. I have the same spice grinder and it's definitely been used more for drugs than actual meals I've cooked.

[@lynnstlaurent6789]

I started using my blender. I find it easier to clean. Then I can keep my grinder for spices.

[@imcharming4808]

What drugs do people put in a spice grinder? Sorry I’m uninformed lmao!

[@92ryanyoung]

@@imcharming4808 shrooms and weed for me.

[@gabedamasceno889]

@@lynnstlaurent6789 haha

[@SandraudigaVali]

I'd definitely watch a series of Matty trying to recreate more "fine dining" style dishes lmao

[@coryengstrom4070]

Matty x Action Bronson shirtless advent calendar would be ⛽️⛽️

[@Benny_From_NY]

Best part about matty cooking is when he try’s the food at the end man can eat 😂

[@Kenwah88]

"GORDON RAMSEY, DO YOU WANNA FUCKING (BLEEP) DIE?!" Oh boy, what an opener. I love this dude so much!

[@frankiepena5472]

Matty is quite literally my biggest inspiration

[@resatchel4389]

I would DIE watching Gordo and Matty going at it. This is the collab we all didn't know we needed until now! @GordonRamsay

[@katyhm]

Here for longer videos!

[@facundosaavedra760]

“He could literally walk into any restaurant and it would be restaurant nightmares because nobody would knows how to do anything.” 😂😂😂😂 I’m 💀💀

[@Norris6168]

Normally do the Gordo welly for Christmas but I might have to try the Matheson one!

[@rossadams8934]

Love this guy. I want to have Gordo style precision in the kitchen but I mostly have this chaotic energy.

[@oneoneaqua]

Thanks for spreading the love Matty.

[@pants1013]

This is a money maker for Gordo and Matty if they come together while Gordo helps him nail the recipe next time.

[@kpen451]

The personality clash if those two recorded a cooking segment together.... holy smokes I think I'd actually pay 😆

[@melanisticmandalorian8909]

When Lawful Good (Gordo) , meets Chaotic Good (Matty).

[@elbob17]

Beef Wellington is always something I've wanted to have but have never been anywhere nice enough to see it on a menu.

[@dflenn9423]

You made my Sunday once again Matty! I think in some way Gordo would be proud!! Hello from East Tennessee!

[@gabrielnejah5551]

Having watched you since "how to make the perfect cheeseburger" which, if I think about it, was the gateway into my love for cooking now, I really am so proud of what you've accomplished since leaving Vice. I love "The Bear". I love "Just a Dash". Magnifique.

[@Paul-bw6eo]

Canadian to the core,don’t be fooled,he’s an awesome chef,cook,whatever,this looked killer good Matthew,got your books,love them ,seriously 🇨🇦🍁

[@brrehbock1]

This recipe isn’t even a challenge for Matty. I’d definitely eat this in one shot.

[@granthawtree4669]

“Right big boy, let’s go”

[@FateOfNines]

My first time making Wellington, I woke up at 9am, went to the store, got what I needed, made it, and I made the exact same damn mistake - I thought 15 minutes was long enough to rest. As soon as I cut it - it bled. But it was, without a doubt, the most unique flavor I have ever experienced.

[@SamBrickell]

I always joke that every single time I forget one random layer. I think I've made it 4 times and forgotten something 3 of them. (twice it was the mustard)

[@missgoddessqueenhoneybee6329]

very well done video i just had for the first time beef wellington couple of weeks ago it was good you are amazing and wonderful chef i must say thank you for making this video

[@bng188]

LOL at the coffee grinder comment 🤣 Edit: LOLLL soixante-neuf 💀💀💀 you're the best Matty! Legend!

[@feral4112]

Love the random lines he ends his videos with “see you in outer space” 🤣

[@MilesMagooby]

You tricked me!!!!!!! The thumbnail made it seem the beef wellington was overcooked!!! I spent the whole video mad at Matty, until the end. Now I'm not even slightly disappointed, he did an amazing job for his first time.

[@MrNoristori]

1 mil subs congrats thats awesome

[@diagnolsnakeskin462]

I needed to watch this video tonight. Thank you very much for making this.

[@sdrammm696969]

Matty, you are Amazing in the kitchen Sir.🤗

[@scottfuson2602]

The perfect evening: Bonding with Gordo over some beef wellington while watching Sleepless in Seattle or Bad Boys 2.

[@ChronoTriggerNu]

Matty you are such a blessing and I love you

[@jarrodhurd3168]

Another FIRE video!! Thanks Matty boy!!!

[@AllanAdamson]

I've never made it but I've seen a lot of people attempt it & it's really tough not to have it get a bit soggy on the bottom.. but it's possible.. it's possible to keep the juices in the meat & have that crisp on the outside.. that's why it's considered such a hard dish.. I'd say you did really well

[@BrianDBacon]

I laughed heartily thinking about Matty in a studio kitchen with a bunch of producers and food stylists and cameramen very plainly describing 69 for everyone

[@Ricco503]

You make my brain release serotonin and I love you for that

[@68hoffman]

did matty just give us "the talk"?.. thanks dad :)

[@james3334]

Fav cleb chef down to earth and a comical

[@twinklestarlight8326]

Gravity blankets and Sleepless in Seattle. Love it!

[@jordinner]

Matty is back and so is my smile!

[@Limxuv]

Matty is like a kid trying to gain the approval of their popular big brother Gordo.

[@davelarose8562]

Cooking one for christmas with the fam :) went to costco yesterday because they had their beef tenderloin on sale :)

[@koreydevine7766]

Matty needs his own cooking competition. Real Feckin Talk!! Let's Gooooo

[@will53e]

Less than 2 minutes in and Big Dawg is already telling Master G to "tuck up".....hang on to your maple branches y'all it's gonna get spicy!!

[@thomaslee5309]

New season of Just A Dash!! Pleeeaassseee

[@shoemaker.without.the.r.3581]

Bruh.. the intro killed me 😂😂😂😂

[@mountain3301]

Some people wish David Attenborough or Morgan Freeman could narrate their lives. I choose the lilting birdsong of my man Matty. Good health and great happiness to you and yours, Matty!

[@chefcamsey1375]

What an amazing thing that would be. Seing one of the greatest chefs ever. Cooking with Matty Matheson 😏🤫😘

[@acc.x.cc.x9888]

The completely random "just move your money around" killed me😂

[@ericl9459]

Matty & Gordon I the same kitchen.. soooo much swearing will happen 🤣

[@allthehomiesnetwork]

For a first-timer, that looks smackin. ❤‍🔥

[@chadheydt8221]

Rock on Matty you and Gordo need a special💜

[@patrickr2601]

Hit me with a make a wish and it's hanging out eating with this dude for a week.

[@prodbyanati]

Bro i make music for living but damn you're one of my real inspiration for real! i don't know how that work but THATS LOVE RIGHT THERE!!!!

[@1highball]

Luv your stuff Matty. Did it last year. One option is to put your Tendie uncovered on a rack in the fridge over night seasoned to reduce water content. Gordie doesn't hold a candle to u.

[@cheshuges8420]

New set looking crispyyy

[@skateswithwolvesfb7859]

Now let’s see Gordon do the boiled dinner..

[@luiebr]

Doing this for Christmas for sure

[@yeomzy]

Coffee grinder joke killed me 🤣🤣🤣

[@jeffham944]

Good effort chef

[@wired14]

Haha my cousin never drank coffee but all through high school he had a coffee grinder in his room. Parents never figured out why he needed it

[@Itwish]

Another fantastic Matty video! You truly are fantastic and keep it up. When will we see the ultimate trio of Sean evans, Matty matheson, and Action bronson? My only critique Matty is when making the duxelle where are the shallots!?!?! Matty its the type you know would be an absolute riot to hang out with.

[@merch216]

Great job matty!

[@Jenn-ie5vf]

matty that looked amazing

[@christophersherman1198]

Loving it Matty!

[@JayJay-vs9cl]

Gordo is proud for sure

[@ryansilberberger3119]

Gordo....Ha! That's awesome. Great job.

[@kylebrown2327]

Hats off to you sir 👏

[@jimmyzbike]

You the best Matty that ever Mattyied!

[@badralsharif6575]

Matty and Gordon has to happen!

[@robf8349]

Sleepless in Seattle... Bad boys 2. Something we can really bond on

[@theboochiestore]

THAT SHIRT IS FIREEEEEEEEEE

[@boborris1317]

Lmaooo the y9 bit got me

[@melrs1804]

MATTY!! Hope to see you back on The Bear!!!

[@arwiviv]

Wow....a Beef Wellington video 2 weeks before Christmas. What an original idea.

[@robertmckeon297]

Beef Wellington is just the best.

[@TBrizzle]

So nice for Gordo

[@flipnshifty]

I love this

[@tylerjaneczko856]

The Gordo and 69 bit had me fucking rollin 🤣🤣🤣🤣 long live Matty 🤌🏻🙏🏻🤣

[@ltfood186]

look at your beef buns so good

[@bradymartin931]

I hope Gordo watches this one day.

[@chadtellevik5479]

Love you Matty.