Beef Wellington Is Overrated, Make This Instead

[@thatdudecancook]

Check out the Carbon Steel Collection and Made In’s other cookware being using my link to save on your order - madein.cc/1224-thatdudecancook

[@duzzitmatter8679]

You’re not going to believe this but today is a special occasion and I pulled the filets from the fridge on a lark. Then serendipity happened. This was the first video suggested by YT. I have every single ingredient save the Gorgonzola…but I do have a nice Fromager d’ Affinois w/ herbs and a commercial Boursin (Garlic & herbs). Before you could even suggest the Red sauce I was already reaching for my Pinot Noir. You’re a fantastic cook, Sonny!!! Love your work. Thank you!!

[@EdHadder]

I love your videos and channel 😍💖

[@skibidi.G]

Ty, BOSS 🤝

[@nobodyhere22500]

Can't believe you did Sgt. Gilbert dirty like that, talking about how you prefer white pepper when he was right there looking at you.

[@thatdudecancook]

I put ear muffs on him

[@wideeyedraven15]

This. Sheer dark

[@thatdudecancook]

Can confirm that this is really amazing paired with a red wine pan sauce, If you want to take it to a new level make this sauce in the same pan you cooked the steaks in as they rest. Red wine pan Sauce: 2 medium shallots finely diced 1/3 cup cabernet sauvignon or another full-bodied red wine 1 cup rich beef stock 1 1/2 tsp balsamic vinegar 4 sprigs of thyme stripped 2 tbsp unsalted butter to finish salt and black pepper to taste.

[@pharmgator2001]

This dish looks awesome. Going to make this recipe tonight. Would you be able to add the ingredient list (amounts you used) for the cheese sauce to the description please?

[@kj4726]

Sonny, I'm struggling with the addition of a red wine sauce added to the dish. Won't that wash out the rich looking cream sauce, compete with its flavor, perhaps? I would be willing to try since you are the Dude that can cook!

[@itfitz]

Where is the gorgonzola cheese sauce recipe?

[@johnblumeraitis2475]

​@@itfitz & @pharmgator2001 the recipe is always in the description

[@itfitz]

@@johnblumeraitis2475 There is a red wine sauce recipe, but no Gorgonzola sauce.

[@khalilabdul-waheed6791]

Beef Wellington is PhD cooking. You respect it for what it took but you'd rather have a good ribeye.

[@patrickd8770]

What a great take 👍 I hate how fashionable it is to trash fillet- it’s fine it’s just not a ribeye. This is the right criticism

[@MyRealName]

It's about cooking and eating in the end of the day. No point in putting so much effort into something that isn't that nice to eat.

[@rainman42]

Is it just me or am i the only 1 who prefers a perfect NY strip to a ribye....even a filet.....to me thats the perfect cut....IMO

[@Ferrousbull]

Not really. Unless you're making your own pasty from scratch all the techniques are pretty doable for a beginner. Just follow a reliable KZbin recipe and it's easy to do one well enough to impress your friends and family. If you want real PhD level cooking try making some French pastries of Chinese banquet dishes...those are next level.

[@kylen1922]

​@rainman42 I have had some new yorks that are delicious! And I have had some ribeyes that are not worth eating. The bottom line is that it's all about finding the best looking cut of the day.

[@marsh3825]

That is the most accurate and also hilarious description of Gorgonzola I’ve ever heard. Bravo 👏🏼👏🏼👏🏼

[@user-ls3rv8tv2e]

Merry Christmas Sonny! Thanks for another great year!! 🙏👨‍🍳

[@thatdudecancook]

Merry Christmas!! Thanks for your Support!

[@terryshorrock2458]

Greetings Sonny from Brisbane, Australia. Your videos are definitely the best on the Web. I decided to make your rosemary salt today, just so that ...... "I KNOW". I have two Sons coming over for a BBQ this afternoon, so I will bring out the salt and look like an expert. Thank you for all the effort you go to, we certainly appreciate it. God bless you and your Family and have a great Christmas Buddy.

[@fofo630b]

YOUR CHANNEL IS SUCH A GREAT WAY TO LEARN CHEF TECHNIQUES

[@Kingfisher1215]

I, like you, cook with wine but don’t drink it. 1983 days since my last one brother. Dec 22 daily reflection, one that I always remember. Great sauce and as always, Joyeux Noel you all.

[@briankronberg]

I think you should do a deconstructed wellington. Pastry on the bottom, your white gorgonzola sauce next. Then the steak. And on top, mushrooms in red wine reduction with worshtishire. The only thing you are missing is the prosciutto, which if you want, you could bacon wrap the steak.

[@Nicola-cg1rg]

Pan fried prosciutto crumble, puff pastry on top so it doesnt get soggy

[@fender3873]

I agree, id rather have a good fillet and a good bread rather than mixing them together.

[@thatdudecancook]

Well said!

[@MitchJT]

5:16 Made In’s website actually says “No paid endorsements”? That’s pretty funny. Especially to see it presented from someone paid to endorse their products.

[@barbs8851]

If I understand correctly, Sonny's sponsorship is literally just Made In's items. "Paid" in the website would then mean $$$ to make them look good, which, by Sonny's praise of them, is not even needed.

[@cheeto.1]

Love that you are just as creative with the fridge scenes as you are with the food. I appreciate nerd passion...

[@SuzanneBaruch]

Seeing Sonny play with the finger skateboard was one of the highlights of my day 🛹

[@jackbits6397]

I've had beef Wellington at one of Ramsey's restaurants. I agree 100% with Sonny, not that it was bad, but I felt like it ruins a good fillet. By the time you're halfway through you end up with cooling beef surrounded by soggy bread.

[@thatdudecancook]

gotta let that amazing beef stand on it's own

[@Lifewiththemcrays]

3:45 that's what she said

[@sheripruett6370]

I love to watch you cook! I learn from you for improved every day cooking! I can’t wait to be retired next summer so I can learn better techniques! I have actually got your rosemary salt in my fridge and oh gosh!

[@gearmeister]

My wife taught me how to cook prime rib. The spring or bounce is the best way to check it, people probably didn't catch it. I got good at steaks, people ordered well done & I told them that I can't ruin your steak... I converted the well done lovers into med/med rare steak lovers, they came back for more!

[@TheRealPOTUSDavidByrd]

Sub-mixing the Dijon is a great technique for anything when you have two very different consistencies that form a boundary that prevents a homogenous mixture. Most of us have struggled to mix chocolate syrup into cold milk as a kid. The trick? Mix the syrup and a little bit of warm milk first, and then when it's less syrupy add cold milk and enjoy

[@QuiltLady]

I totally agree beef Wellington is very over rated. The mushroom duxelles between the meat and the pastry is nasty, making the inside of the pastry gooey. The meat tastes ok. Not worth the price. What you are doing makes so much more sense. Your food here and your instructions are so manageable for anyone. So glad you don’t act like a “fussy” chef that must use a tweezer to put on micro green sprigs of something. You make cooking fun.

[@CuriousCrow-mp4cx]

The duxelles should be covered by a herb pancake, and then the pastry - not bread - won't go soggy with the steam. And people have used pancetta slices to do the same thing.

[@lucabrasi5070]

@@CuriousCrow-mp4cxor even prosciutto

[@sharonyray]

I'm sitting in the oncology office waiting for my Dr watching this & am literally drooling on myself 🤤 That Gorgonzola sauce.......

[@justinbailey6515]

Waiting for Chef Ramsey to throw down the gauntlet on this one.

[@geckolor]

Ramsey has made himself hugely overrated.

[@MindbodyMedic]

My buddy does something similar only it's mostly gorgonzola then served on tagliatelle that has been tossed with a coating of tomato sauce.

[@randalblair]

Damn! - That.Dude.Can.Cook!!!!! - best cooking channel on YT. Great recipe and you really draw the viewer in and as always - love the endings.

[@tastedup]

I'm 100% making this for New Years (already have my Christmas dinner planned out), this looks superb. Love the fingerboard action!

[@markpukey8]

On the rosemary salt... I did not know. I'm sorry. Now I know. It looks fantastic. SO MANY THINGS I would like to put that on! Going to have to make some tomorrow.

[@redstang6]

Thank you,Sonny. U remind me of my brother. Stay strong and I love the finger boarding. IYKYK

[@chrismalone910]

You are a genius!!! I try so many of your recipes and they are superb!!! Especially love the turkey gravy !!

[@thomasmacisaac1503]

You had me at cheese sauce beef and chives thumbnail

[@pamartin]

That's the best description of blu cheese I've ever heard!

[@bierbrauer11]

I just made my first batch of rosemary salt and it’s amazing! I used it for the thanksgiving turkey (smoked it on pecan wood) and using it again for tomorrow’s chicken. You show two cloves, but the recipe says something like 10g which was quite a few more; guess I just go with my gut for the actual amount to use

[@jimglatthaar4053]

Thanks for another great video. Merry Christmas to you and Marcus.

[@JediMasterSap]

You've made me proud my young Jedi

[@Hoigwai]

I do a chuck eye with salt and sliced butter put on top at the end. 😋

[@PedroKing99]

Love love loved this one. Adding to my list chef and Marcus!

[@nandisaand5287]

I dont know about loin cuz I prefer Ribeye or NY Strip, but I've learned with beef steaks THE most important move is to dry brine for 45mins+ on a cooling rack. It really allows the seasoning to penetrate the steak

[@BobTheBoss1]

as a simple builder guy who like simple cookin recipes i like this .

[@adamr9720]

Sometimes I enjoy the prep and technique of making a beef Wellington or a complex sauce. Sometimes yes, just put a ribeye in a ripping hot pan and crust it up with a boring baked potato 🥔 and a simple sauce or some veg. Steak frites is another one I love. Doesn’t have to be complicated but complicated is good too. Like someone else here said, it’s just cooking. Cook what you want, like and feel like.

[@EdHadder]

I Love Love ThatDudeCanCook Videos 💗

[@liahfox5840]

I make a similar cheese sauce to go with my steamed broccoli that usually gets mixed with my steak juices, and it's unreal delicious!

[@jicalzad]

I recall trying the Beef Wellington at one of Gordon Ramsay's steak restaurants in Vegas 8 or 9 years ago. I thought it was just "okay." The steak was cooked perfectly, too. It was the pastry mixed with the steak that just didn't seem to match all that great. I think it would be best to just eat steak on its own and order a whatever bread/pastry you want on the side.

[@sO_RoNerY]

I actually love and prefer white pepper over black.

[@adams8763]

Merry Xmas Sonny and Marcus and hwatever your wife's name is! 🎄

[@electronaut6240]

Delivery! Man, I wish I could pan baste like you do.

[@cabdude2]

This is amazing and not to take anything away from it, but I was expecting a deconstructed beef wellington.

[@notsoanonymous686]

That fridge is LEGENDARY! It’s battled with Mike Tyson, Bruce Lee, Thor, and, now, Tony Hawk. #owned LOL 😂

[@Stephanie-Eat-Steak]

I've tried it already, it's really amazing.

[@jsimes1]

Oh man I bought a small cheap rib roast for me for Christmas but I'm gonna make that Gorgonzola sauce for it! That looks amazing! Scallops for the wife! 😁

[@JH-ve6tx]

Grinding that tech deck like you Grinding that peppa! Fantastic recipe! My wife will be getting this from me for valentines day!

[@SanchezBrown13]

I feel like people call Filet Mignon overrated because they treat it like it's a ribye or something and then are confused when it lacks flavor.

[@btchonda5173]

This is the best cooking channel on youtube and I'm grateful for it

[@pgrose422]

Love beef Wellington...thinking I would love this too. Always room for more ideas.

[@guynemer53]

I think Dijon mustard is just one of those magical ingredients when it comes to cooking.

[@thatguy7085]

I agree… unless it is my bagel Wellington (TM)… yes, my bagel Wellington is amazing and I can make little single serves.

[@adamr9720]

I have been told I am a great big master baster and I use the hand technique!

[@sdallnct]

IMO one of the best parts of beef Wellington is the mushrooms. But I’ll sometimes make a “side” of mushrooms seasoned the way u would do for beef Wellington.

[@kitesquid]

Try gorgonzola mountain!!! One powerful cheese!!!

[@diggityfresh1650]

Thank you for still making actual cooking videos. Your peers have sold out and it's sad.

[@CrèmeFraîche88]

Shouut out to all the skaters turned cooks or chefs🤙

[@bteeling5410]

As a lifetime restaurant person, your description of Gorgonzola and it's intensity or lack thereof.

[@Nondescripthumanoid]

Just have a warm crossaint on the side. Cut the beef with the sauce. Put it over a piece of the crossaint and stack it up in one bite. Who needs a Wellington!

[@cousteaufan]

Once again, your words are music to my ears. Strong personality with the expertise and experience to back it up. You.are.damn.right. Now stop smiling and back to work.

[@seanst.ledger8909]

Heavy cream, hidden valley ranch packet, Gorgonzola. Yep

[@DavidToback]

Dude, just rewatched your Wellington vid from 2022, you revealed how amazing it was, made my list to make it for Christmas, now you’re telling me it’s overrated 🤨

[@littlepotato2741]

lol..." if I use thermometers, I'll overcook them..." Just pull it out 10-15 degrees before your desired doneness depending on thickness. Cut and serve when it hits the right temp. Basting is a waste of time. Busywork that makes you feel like you are doing something important. Just make a flavorful compound butter to put a slice on top and hit it with a torch to soften/melt it over the steak cut pieces. 95-130% of the flavor of basting without the busywork.

[@ryguyw1]

Even though I have yet to actually make the Rosemary salt…I can recite the recipe by heart because of the constant reminder in these videos. I’ll get to it one day 😂

[@billh397]

I made it… it’s very good.

[@robertcatuara5118]

Blue cheese sauce is much more mild than straight cheese. Try Chef Kent Rathbun's potato chips appetizer in Texas.

[@bxf1_]

Mushrooms...add sauteed mushrooms!

[@ron56pvi13]

You dont have to do too much with the Chateaubriand other than cook to the proper temperature. It speaks for itself. A little Bernaise or silky Bordelaise is nice but the star of the show is the beef.

[@9Tcrookedteeth]

use the force

[@briankronberg]

So I have heard a lot about adding some olive oil with the butter so the butter does not burn. What are your thoughts on this?

[@royalukas8144]

Nicely done! Why en croûte when you can “butter blue & Parmesan cheese” bathe it? Why? Buy a fresh croissant as an accessory if necessary

[@firefeature45]

Love your content! The pedant in me wants to point out that the blue cheese vs. Gorgonzola analogy could be a bit misleading, as there are many varieties of blue cheeses with Gorgonzola being one of them. So saying "blue cheese" could actually be referring to Maytag, or Gorgonzola, or Roquefort, or Stilton, and so on... A better analogy would be saying that a sharp blue cheese, such as Maytag (American), does keg stands, while Gorgonzola (Italian) with its much milder character, is the buddy holding the feet.

[@ianm2170]

Amazing! Probably should have mentioned you're using dolce, not piccante, Gorgonzola.

[@cuznclive2236]

Thank you.

[@charlesparr1611]

My mother is very old, and her teeth are in very bad shape, and she has pain in her jaw from arthritis. Filet is the only steak she can eat without pain, so I find myself cooking it for special occasions. One thing I would say is that with this cut more than any other, you want AAA (Canadian grading) or Prime (American grading) to get a good beefy flavour. It's more expensive, but the next grade down is still tender, but lacks flavour. Aside from that and my own personal dislike of gorgonzola sauce with beef (it's a pasta sauce IMO), I think Sonny could not have done this any better...great video.

[@normannisbet1213]

I love white pepper too

[@alexhurst3986]

Would it be a good idea to add a wee bit of baking soda to the onions? They will literally melt into the butter leaving you with onion flavor and next to no chunky bits.

[@kevonabdool1202]

I'm definitely going to try and make this!!

[@smoath]

Yes. I've never bothered making wellington because it's not that good. Good man 👍🏻

[@KarynHill]

I'll be making filet mignon soon so this was perfectly timed!

[@stevejordan9567]

Well those stakes looked so delicious. I’m sure I would have ate both of them.

[@Zorg1776]

Well made steak and sauce on a plate is ALL you need.

[@dh1380]

Hmmmmmm say what you will. I still love beef Wellington. White pepper is slept on though for sure.

[@SirAanonym]

Would it be wrong to add the warsherandryerchester sauce to the butter for the basting process? Would enough of that flavor impart itself onto the crust?

[@misocriallo4379]

At first, my Creole brain was like, "why unsalted butter?!?!" But then my chef brain kicked in like, "GORGONZOLA FAM" 😅

[@jondonson8136]

the little whisk reminded me of Chef John

[@DamianSheesh]

This looks great but I gotta say, I made essentially cooks illustrated version of Wellington the last couple of years and it slaps. It's far more than the sum of it's parts. Consequently, I just had the Ramsay version in his restaurant in Vegas and I i was underwhelmed.

[@stephenrodriguez7181]

Beef tenderloin itself is just over rated period.

[@z3nsurfer109]

ngl just BEEF is overrated,why not cook something new like...... lion or tiger

[@PicSta]

The problem with beef wellington is simple to explain. You put things together which don't belong to each other. Why? Because you can! It requires some technique, why some kitchens want to be fancy and create such menus. I would always prefer a great cooked steak over a slice of beef wellington.

[@ZeRowe]

Don’t ever lose the refrigerator! 😂✌🏻🥩

[@Hjaelteomslag]

One tablespoon?! That was way more than 30ml butter. And it definitely needs to be.

[@AnyDayNow360]

NGL, thought we were gonna get a montage with the opening 80's-esque score.

[@bobpaulson9r72fk24]

I agree. I’ve had beef Wellington and I don’t see what the big deal is. Someone said it’s a corn dog for rich people.

[@laperlenoir]

Beef Wellington is a supreme PITA. Thank you for this recipe.

[@theOriginalskillr]

another plus about not cooking a beef wellington, and I cant overstate this enough, your beef isnt sitting and cooking in the devils toe jam.

[@michaelmcmillion4823]

I'm with you.

[@Tazza19931]

I have had some amazing Beef Wellingtons. The idea of saying that it's just "not that good" seems a bit silly to me. But, hey, I am probably in the minority for thinking that if this comment section is anything to go by.

[@christophermitchell7925]

I never really cared for bleu cheese paired with beef, & I don’t think much of Filet Mignon either. It’s tender but bland. If you want a flavor bomb, vacuum marinade a hanger steak in Worcestershire sauce (and other seasonings), grill it, and top it with a cognac black peppercorn sauce. Save the Roquefort/Gorganzola/Bleu Cheese for a wedge salad with bacon, tomato, onion and blue cheese crumbles on a wedge of iceberg lettuce and topped liberally with bleu cheese dressing and freshly cracked black pepper. I love bleu cheese, just not on meat. More for you though, right?!? I will agree that beef Wellington is overrated, mostly because of the amount of labor involved. I really think it’s a matter of diminishing returns when it comes to Beef Wellington. Sure, it’s fancy, and it’s bound to impress someone, but the same could be said about any well plated meal, especially when it’s super flavorful! If you serve that hanger steak with honey/tequila glazed oven roasted baby carrots and truffled hash browns (I use cookie cutters to make the hash browns) your dinner guests won’t ever stop talking about it!

[@brianboe3774]

The fridge didn’t even get a kick or a punch 😜😀