Chris Makes Beef Wellington | From the Home Kitchen | Bon Appétit

Join Chris Morocco as he makes Beef Wellington with green sauce. This sort-of-traditional approach to beef Wellington doesn’t shy away from using a wide range of umami-rich ingredients such as bacon, soy sauce, mustard, and maitake mushrooms to create tons of flavor. A lighter sauce packed with herbs and a few anchovies balances out the heavy dish and brings old-school beef Wellington into the modern era.
Check out the recipe here: www.bonappetit.com/recipe/beef-wellington-with-green-sauce
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

[@miminelson0698]

I would love to watch him cook his favorite dish. His comfort meal.

[@maxwhitlock1558]

Well he's white so it's hard.

[@miminelson0698]

@@maxwhitlock1558 what does his skin color have to do with cooking his favorite meal?

[@maxwhitlock1558]

@@miminelson0698 Aww you missed all last year :)

[@xodannyxo]

@@maxwhitlock1558 aww you're a scumbag

[@maxwhitlock1558]

@@xodannyxo You ok sis?

[@gclar014]

I like the call back to his blind tasting challenges. I think follow-up videos like this where he properly breaks down the dish and the components is entertaining. Especially if they are more classic dishes like this.

[@maxwhitlock1558]

You mean a real blind person? Omg i'm so sorry.

[@gclar014]

@@maxwhitlock1558 ....wtf you on about

[@maxwhitlock1558]

@@gclar014 oh wait he just used the word blind 😳🤣😂😅😆😭😳🤣😂

[@givememore4free]

@@maxwhitlock1558 you rock!!

[@serotonin9650]

BA was lucky to have Chris, Brad, and Andy stay with them.

[@SanskarWagley]

the only ones who did

[@getnhyphy]

@@SanskarWagley the only ones who did get paid

[@JC-wv7om]

@@SanskarWagley No, some others stayed, but stopped doing video appearances before pandemic shut down the test kitchen.

[@snowpiercer8001]

We don’t like Chris. He was a big reason why there was a race issue in the Test Kitchen.

[@bas933]

@@snowpiercer8001 proof?

[@everythingist314]

Chris: This sauce takes like zero thyme Me: Well yeah you just said parsley and cilantro

[@maksquared2094]

Chris laughing at the tiny ruler gives me life xD

[@maxwhitlock1558]

Hilarious. White people are so funny.

[@blabhblaja]

@@maxwhitlock1558 oh so you are actually really miserable lol hope you are doing better ❤️

[@Fuhrious]

I started loving Brad but now I love Chris too.

[@jetizon]

Reversed for me. In the end, I learned to love them all together (BA crew

[@Fuhrious]

@@jetizon I agree but I also feel we kept the heart of the crew in Brad, Chris and Andy.

[@jetizon]

@@Fuhrious absolutely 👌

[@jack6964]

Thirsty for Andy but hungry for Chris. lol

[@alyswilliams9571]

Don't forget Andy, he is a great cook.

[@CZPanthyr]

Beef Wellington never went out of fashion in my kitchen. I love it and so does everyone else. I love your techniques and plan to incorporate them into my next Wellington. Thank you for posting this.

[@TheIr2way]

what technique?

[@CZPanthyr]

@@TheIr2way Hmmm... my technique is pretty much what this video showed, although I have used cheaper cuts of meat that I know are going to be tough, so I brown them longer.

[@Cr125stin]

I was literally looking at the thermometer and thinking “it’s about time a get a good one like that, I wish I knew what make it was”

[@vanessamoreno6008]

It’s a Thermapen by ThermoWorks, im getting one too!

[@alyswilliams9571]

I have one and they're so useful. Well worth the investment.

[@gangaroo8235]

@@vanessamoreno6008 @Cr125stin Apparently, a new version of the Thermapen is coming out soon! I am so excited! Right now, the MK4 (aka the newest released version) is on sale if you buy one of the select color variants. So it’s a great time to pick one up! :)

[@bobmcbob4399]

The musical riffs are so random, almost extraneous.

[@rachel.guillermo0214]

Now you HAVE to make Lobster Thermidor, Chris 🤣

[@givememore4free]

You know he's just going to add something unnecessary to it 🤣

[@CZA27]

Here for the beef cake that is Chris, not the beef hot pocket that is Wellington.

[@maxwhitlock1558]

I know I love watching white ones.

[@exion94]

@@maxwhitlock1558 Lol xD

[@Truth21nation]

🔥

[@thunderbraun1569]

beef. hot pocket. What a better name for wellington, thank you hahaha I love it

[@kateheck7166]

This looks amazing!! Beef wellies are timeless 😍

[@AskMiko]

Often I subliminally channel the BA video calendar... EVERY TIME I ponder “when is the next video with Chris” a video appears! Thanks BA 😍

[@alyswilliams9571]

Thank you Chris. The green sauce was an intriguing choice.

[@huntakilla1234]

That looks freakin amazing, Chris. You nailed it.

[@vsb101]

Always happy to see Chris!

[@diorjimin]

I love Chris so much it’s actually not okay

[@justinjoseph2531]

I came to this channel because brad was on my recommended but now I love Chris !! BA still has a lot of room to grow!!!!

[@kateheck7166]

We made this tonight and it was INCREDIBLE!!!!

[@rheonotic]

Round 2. Nailed it, Chris!

[@jadavalentin467]

i love you guyss soo muchh!!!

[@jodimcginn207]

Looks like I know what I'm cooking for the holidays. Doesn't look too complicated Chris presents it as easy. Will try. Chris, you need a bigger ruler.

[@sleeping.winter]

Many commercially available mushrooms are grown in a sterile medium, but you can still clean mushrooms without soaking them in water. Gently brush your mushrooms with very lightly wet or dry paper towels, then cut dirty stem ends. It will clean all dirt and insects.

[@tylermcfadden9237]

Yessss Chris love this video and recipe! You are great on camera.

[@kathyerickson9402]

Thank you for validating the purchase of the Thermal Pen thermometer. I bought one for my husband...but gave it to myself. Thank you, me! The Wellington looked beautiful and delicious and I love the idea of the herby green sauce.👍

[@pegparrish3512]

Perfection Morocco!!! You did crush it, this is in A territory. Have a terrific weekend, you earned it! 😘

[@maxwhitlock1558]

OMG I LOVE THAT HE IS WHITE

[@CheeseCakePhantom]

I love beef recipes!! Will have to give this one a try!

[@dunwitch]

Really cool cooking. Truly makes me think I could make this sometime. Chris is the best.

[@silentj624]

This is the only time I have been inspired to make beef wellington. That green sauce sounds DELICIOUS. I could put that on a steak all on it's own.

[@Roanix1]

I would sell my soul for the same confidence to do anything in my life that Chris has when he dumps shallots into the pan at 2:00

[@LGRW313]

Ooohhh I’m excited for this one :)

[@DrPheigth]

I can watch Chris in the Kitchen any day. Make your favorites, make your kids' favorites, make your wife's favorites ... I don't care. Just keep cooking. ;)

[@MichaelLaFrance1]

The traditional method includes mustard and a crêpe & prosciutto wrap before the puff pastry. It doesn't add too much additional complication, adds a world of flavor, and keep the puff pastry crispier.

[@omeadpooladzandi9786]

great watch by Chris

[@vincenzosplate]

Wow, I want to make this recipe so bad 😍😍

[@なみ]

Hello Vincenzo!

[@stikk3943]

You should!

[@maxwhitlock1558]

Well you gotta be white

[@lucymziri1130]

Hiii😊

[@vfgoditachyyy8446]

@@maxwhitlock1558 1. he is italian, so he is obviously white 2. wtf?

[@sidviscus]

i'm not sure about chefs who love anchovies. they taste like tuna that's been left on the counter for a week, but all these chefs who use them describe them like they're caviar.

[@brandenjones7182]

I think prosciutto was the only thing I would add here. Love the adjustment of the green sauce over reducing red wine and beef stock for 35min!!!!!

[@JSanders]

I made a Beef Wellington for Christmas last year and I was shocked by how it delivered. The effort and time was worth it! Soy Sauce, that's interesting!!

[@statisticallysound]

Love the MK4, I’ve bought one for myself and my dad. But if you don’t have an MK4 already, the new Thermapen IR is the way to go! (Don’t bother if you’ve already got an MK4, but the added IR is nice for measuring oil and skillet temps)

[@eatingadventures9614]

Look so good

[@vi841]

Looks delicious

[@given2dream]

Mushrooms release so much moisture that needs to be cooked off anyway, is a quick rinse really that big of a deal? It adds maybe 2 minutes to the sauté time.

[@lynnevoyle]

Beef Wellington is never old. It's a classic like pavlova.

[@aung6231]

CHRIS IS KING

[@ShadowJetX]

I have that same little ruler and I would swear my life by it. It's super awesome if you need a straight edge, it's small enough to not be unwieldy but big enough get the job down well with easy to read and accurate measurements. Fight me.

[@xoxobrialee]

Chris is my absolute favorite

[@maxwhitlock1558]

Mine too! Just another amazing white cook!

[@xoxobrialee]

@@maxwhitlock1558 his skin color has no correlation to his likeable demeanor...

[@cherkadin]

I am a simple man i see Chris and i click

[@airadaisies3390]

Same

[@jabriibrahim8735]

Chirs

[@maxwhitlock1558]

Yes! White people can cook!

[@patsykiniry3564]

lucky to say my dad makes this every year for christmas

[@desizayqavlogs6395]

Lovely recipe 🇮🇳

[@et0h7an]

Okay im making this sauce.

[@telanos2492]

Before Bon Appetit with Chris, there was the Iron Chef. No, not the obnoxious US version - the original Japanese one, which imparted nuggets of wisdom, like "Never give your mushrooms a bath". I see Chris follows the same school of thought.

[@Josephinepreppy]

I want beef!!! Great vid

[@tristanpeterson8908]

I would to love the option to make tis dish for people

[@nataliemscrzysxycoolharris9623]

I’d like to make this.

[@hollybee3034]

Bacon of the sea is the most accurate description of anchovies that I’ve ever heard

[@paulinedunne3481]

I’ve never had beef Wellington or Lobster Termador so I was very validated by this video.

[@eddiehateseverything]

3:39 until this very moment, I had no idea half spoons existed.

[@ismailm7659]

Right?!

[@RoboCorpse3000]

I've been wanting to make beef Wellington for years. Now I have no real excuse. Good thing I have some butcher's twine and parchment paper left over!

[@VanessaDeWitt]

I think of him every time I crack an egg one handed! 🤣

[@rebeccabiddix6319]

I am really allergic to mushrooms, but that looks amazing and I might risk it.

[@Poonamsmartkitchen]

Good

[@LOLCoolJ]

You can absolutely wash your mushrooms. You just need the patience to cook the moisture off.

[@believeinmatter]

Lol i bet you wash your meat before cooking it too

[@Luna.3.3.3]

Agreed. Jacques Pepin said it's a myth not to wash mushrooms. You just have to do it immediately before cooking. (and dry them off if you must, but I start them off in a hot pan that vaporizes any moisture anyway)

[@davidcendana2302]

This is the first time I hear Chris cackle like a kookaburra

[@maxwhitlock1558]

He's straight so just stop.

[@nailarae3633]

Whats the best puff pastry brand to buy?

[@christinetvaroch1629]

I’ve made Beef Wellington using the prosciutto wrap and it felt like a lot of steps. I want to try this version. Is the bacon in the duxelles replacing the prosciutto flavor?

[@maximilianopena]

Chris seems like the kind of guy who'd be using metric units when he cooks for himself

[@sdfopsdmsdofjmp7863]

So does any competent cook. Metric is used in professional kitchens, so it probably becomes a habit to anyone with even a tiny bit of experience in the field. Also, what is wrong with metric? It's just as easy as imperial if you have any experience with it at all.

[@Olordrin]

I learned to utility of metric with the first physics class I took. Everything in groupings of ten? Yes please. I really embraced it when I started cooking, though. As a system, it makes much more sense.

[@JaxAssassin]

Chris gets a A+ for this and 2 gold star stickers

[@maxwhitlock1558]

Yes!

[@thecrybox3253]

Nice

[@kenziwooo]

Mr. Pepper?! Excuse me, he is a DOCTOR

[@darkrhea11]

Chris your laugh is everything 😂

[@DannyKlimt]

11:10 Me, when I'm drunk.

[@sukeinaaa]

Chris is soo adorable :)

[@maxwhitlock1558]

Love his whiteness.

[@eliwalker18]

@@maxwhitlock1558 you just gonna comment on every reply huh

[@charlie1832]

@@maxwhitlock1558 you’re replying to all these comments talking about white people , you don’t know if the person you’re saying it to is white or not and you seem to think anyone who watches the video had anything to do with what happened there last year , making yourself look stupid

[@eileenponce4899]

Okay. Chris KNOWS what the bougies like 👍🏽

[@lizziebooth5397]

Meat, good Mushrooms, good Pastry, good

[@givememore4free]

Joey what do you think about the sauce though?

[@lizziebooth5397]

@@givememore4free joey doesn't share food

[@shonenman732]

My only thing about the moisture situation is that the mushrooms will release liquid as they cook, so if you cook them long enough, I'd think you'd get rid of the liquid. Just, if you ever have some really dirty shrooms.

[@2igotmoney]

CHRISSS

[@6TheThinkingFactory]

Missed you

[@nicolehughes9217]

If I am allergic to mushroom, is there a good substitute I can use?

[@danielngan1051]

How should I serve beef Wellington with?

[@howdykate2776]

I made this for the first time 2 days ago.

[@gregorywalsh5073]

Chris I feel like the mustard seasons the meat better when applied to tenderloin right after it comes out of the pan

[@smoll.miniatures]

The biggest tip I can give is to remove the mushroom gills and skin and hand chop.. fry in batches. Makes is so so so much better

[@Rood0808]

What kind of skillet is Chris using to sear the rolled filet mignon?

[@aronc24]

That cut and reveal... EPIC

[@rumbleinthekitchen_Amy]

Making puff pastry isn't that hard, it just takes time. I made it for the Wellingtons I made for Christmas and the flavor & flake was so much better than the store bought stuff near me... not that I could get any. No sheets available anywhere. So homemade it was and I'll never go back.

[@mresstell]

Oh my goose! It's very rare and oozing with bloody juices!

[@edwassermann8368]

he gets to make a lot more videos than the others.

[@RazanaArcclaw]

forgot to wrap the wellington in plastic wrap and squish it compact! It works amazing on making sure it is nice and taught.

[@bradrector]

what kind of spoon is he using at 3:30 ??

[@nataliemscrzysxycoolharris9623]

You wipe the mushrooms 🍄 with s barely damp cloth to remove any dirt.

[@marguaritetherese3156]

I like to imagine that everyone who has seen Sabrina with Audrey Hepburn has mastered the one-handed egg crack...123, crack...new egg...123, crack...new egg...classic

[@cookingideaswithmayssa3828]

O NO ,I LIKE WELL DONE 😍😍

[@mykejurng8270]

Fuxking starving now!

[@ericuyttebroeck]

Does anyone know which knives set he is using?

[@jumaqua]

Yeah, we don’t need the chewing noises at the end. Looks delicious though Chris! Killer job.

[@user-hh7ii6rk1i]

We never throw those stems away, they have the most flavor

[@kerrien8375]

You guys HAVE to do a pastry chef attempts to make lofthouse sugar cookie” video!!!

[@sdfopsdmsdofjmp7863]

Claire quit over 6 months ago. That isn't gonna happen.

[@arhernan2008]

Chris and Brad are the only reasons I’m still here 😢

[@aktrip3295]

Can you make this without mushrooms? Like what would be a good substitute

[@jasminebed9408]

I use cream cheese and dill for my salmon wellington. Skip the bacon, saute some shallots and mix into a blue cheese/cream cheese blend perhaps? Or just opt for bread crumbs instead, but you will have to adjust fat

[@kimberlytousley3450]

❤️