Freezing Makes The Perfect Beef Wellington Foolproof & Easy

[@augustsmith9553]

You do a good job of "mentioning" your product without "pushing" it. I find that respectful and keeps me watching other videos because I don't feel like a "tool." That is your best bet to get me to see you "mentioning" your product again! Get it? :)

[@MichaelWBauer]

Chris, this year for Christmas I made my usual beef Wellington recipe (mostly Kenji’s with a few modifications) but cooked it using your technique. I’ve made a Wellington for probably five or six years in a row for my family, and this is the best it has ever turned out from a meat cooking perspective. I was a bit nervous while monitoring the temp, as it took a long time to raise back from frozen to 32 degrees at the core, but as soon as it climbed past 32 it rose to 100 internal very quickly. I made two, one was slightly thicker, and we took the thinner one out and domed it in foil before the thicker one was done. The pastry stayed crisp, the meat stayed rare, and everything was warm. We’ll be using your technique from now on!

[@aquaphazed]

It was my first time making Wellington. Made 2 using this sous vide, assemble, and freeze method. Was Outstanding!! Will be using this method going forward. Replying because it's awesome that others have this method a try and got great results too. Merry Christmas 🎄☃️

[@Mike_BEASTon]

> I was a bit nervous while monitoring the temp, as it took a long time to raise back from frozen to 32 degrees at the core That's physics at work, it takes a lot of energy to melt the water content from ice to liquid. It only takes about half as much energy to then heat that water from 32 to 100 F.

[@adamchurvis1]

@@Mike_BEASTon Soul Brother!

[@ChrisYoungCooks]

So glad to hear it was a success! Thanks for giving it a try.

[@daenytargaryen8929]

Hello can u share the recipe of kenji..thanks

[@peterbuisseret1195]

I've been agonizing over doing a Beef Wellington for years. But having learned so much already from Chris, this has given me the confidence to try it, at last! Huge fan, thanks so much for all of your fantastic videos.

[@ShovelChef]

You probably released this video THE MINUTE that I was planning my Wellington yesterday, AND when I was considering chilling the meat overnight before baking the crust, there you are, confirming my instincts. I even considered putting the meat in a seasoned ice bath. 😂 Unbelievably good timing. Great video as always.

[@androidgamerxc]

dude i saw your video where you told a bit about your past work, I am mechanical engineer and before that i was pro badminton player and national champion this year i went to culinary school did my whole thing and i also came up with how to make few things that would help in kitchens but with few search almost everything have already been made and most of them are perfected . anyways nice to see another engineer doing this culinary work.

[@cameronknowles6267]

That’s super cool, have you ever seen a a quarter size combi

[@androidgamerxc]

nope@@cameronknowles6267

[@rutabega306]

Weird flex but okay

[@Couldhavebeensomeone]

​@cameronknowles6267 they're trying to get close, but that $10k+ kitchen grade combi is a thing of genius and the best oven any cook can ask for, those moisture settings make a world of difference

[@cameronknowles6267]

@@Couldhavebeensomeone very true I’ve used multiple brands of combis and it’s a world of a difference from a regular oven with fan speeds and auto stage cooking with humidity

[@rickuncles8145]

This guy's videos are always class, keep it up.

[@bretr]

Cooked the beef a few days ago week and brought the frozen wellington two states away and finished it today. Came out beautifully and it takes the time pressure out of making it. Such a foolproof method. Thanks for sharing!

[@stevevet3652]

Complete, short and extremely informative. Thank you.

[@sheilam4964]

I instantly smiled when you appeared in your Xmas sweater. For such a complex dish this makes it look so easy and well worth a try. Thx for filming this and sharing it with us. 👍👍👍👍👍

[@benjaminm4702]

Put it on a hot baking try and you will get a crispier bottom. Enjoy the technical videos like this, teaching techniques that look/are impressive. Keep making them!

[@ChrisYoungCooks]

You know I tried that, and also directly on the oven’s rack. Directly on the rack had the crispest bottom because hot air could freely circulate. But it’s messier and kind of sticks so I had to carefully break it free to get it out of the oven.

[@Iconoclast1919]

​@@ChrisYoungCooksWhich method do you recommend in general then?

[@ChrisYoungCooks]

@@Iconoclast1919nonstick parchment paper under the Wellington, set the Wellington on a mesh rack directly on the oven rack for good airflow underneath.

[@Riocynn]

So! I just made it, came back from my parents' place. It was great! Worked like a charm. I worked as a butcher for almost 8 years, and I DREADED making a Beef Wellington. Your Video changed everything... I watched your videos for a year almost and well, as a Christmas gift for myself, I ordered the thermometer...hope it'll arrive soon. Right, so I used a bigger cut of Tenderloin...roughly 1.2 Kilos. The Baking phase worked like a charm, but the thawing phase took almost 3 hours (Kept it around 60 degrees Celsius ... I guess because my meat was a bit thicker, haha. But we had Eggnog and good cheer, so it was all good. Thank you for the recipe, Chris, and I hope you have a wonderful Christmastime and a good start to the new year!

[@shl6367]

That opening is so adorable

[@dkoppenol]

This must be one of the best cooking channels out there just lowkey doing amazing tutorials with a tier cinematics

[@TheJoeIaut]

Tried it on Christmas and it came out better than I could imagine. Thanks!

[@profMitura]

Love it. What youtube lacks IMO is recipes on restaurant quality fish.

[@deltaunder1872]

You're the man. I just got asked to make this because "I watch all these cooking and BBQ videos". Thanks for saving the day man, and I'll watch this again during the process to keep me in line.

[@dansklrvids7303]

Good grief, the quality of these videos is amazing.

[@drtiftik]

DAMN, I am a food videos enjoyer M.D. from Turkey. Man, your scientific approach to cooking is driving me crazy (in a good way). Pls keep up the excellent work.

[@JessMetal]

I made it this christmas! The meat was PERFECT! I used prosciutto, and unfortunately couldnt attempt the lattice artistry. I did experience some sogginess at the bottom. Im not sure i nailed the duxelle. Great video and instruction. Cant wait to try again!

[@eowendyl]

Just tried this for the first time. Made two Wellingtons a while back, froze both, and just ate the first one for a special occasion. Turned out good, so I'm definitely a fan of this way of doing things! So much less hassle to put that guy into the oven for a bit when you actually need it.

[@jetporter]

GENIUS. I just found this channel and it is right up my alley. All of these subjects are things I lose sleep over.

[@alibabarouge]

Omg thx… I spent year wondering why the first time I did a beef Wellington for some friends at a New Year’s Eve party, it was heavenly good… we had so much food the evening we decided to cook and eat the Wellington the day after, leaving it in the fridge for a whole day…

[@davewebster5120]

This is outstanding. I was wanting a good wellington video and I've seen a lot but this one has the greatest potential for success. Very cool!

[@adamchurvis1]

Thanks for this professional lesson on Beef Wellington. I genuinely appreciate your combination of technical accuracy and artistic competence in the culinary arts, as there is so damned little of it in the world today. I bought two of your thermometers: one for me and a second one for a friend in Austria. This Beef Wellington is the first recipe with which I'm going to use it. Even though pre-cooking the beef and then later on starting baking from frozen makes perfect sense, I would never have tried it without the Predictive Thermometer. No way. Now I'm excited about seeing Wellington-from-frozen actually work! I have a ton of beef fat rendered from roasts saved up in the freezer, and while it's not technically tallow, I hope it will work nearly as well. Thanks for your work on the Predictive Thermometer. Some day they will refer to it as the beginning of an era, much like Edison's first light bulb illuminated the masses.

[@CatsPajamas]

I tried this recipe for christmas and did 3 separate wellingtons just like these. It was sooooo much easier than wellingtons I did in the past. I did end up subbing the beef tallow for duck fat - still turned out great, but not nearly as good of a sear/fry compared with a higher smokepoint of tallow. I'll for sure be cooking it this way every season now.

[@natescode]

The first time I cooked Beef Wellington, it turned out perfectly. SO much work but so worth it 😋.

[@michaelhuang4793]

Dear Chris. What a lovely result. Thank you for sharing this cooking technique. Hope you and your family have a wonderful holiday season!

[@sarge7247]

Chris Young - The Duke of Beef Wellington

[@chris_c1701]

Now I know what I need to make for the next family dinner. Though no pâté?

[@ChrisYoungCooks]

Pâte, or foie gras, or truffles are nice touches. But they add a lot to the complexity of the prep. I wanted to streamline the recipe by removing unnecessary flourishes that 90% of people won’t do well.

[@KXKKX]

Made this today and it turned out fantastic. Only mistake was mine, I left some double thickness pastry on the end and that bit didn’t cook through all the way. Maiden use of my Combustion probe was a total success. Thank you!

[@NothingToSeeHere-mb3fw]

Brilliant! Shared your video with a friend who is making Beef Wellington for his family for Christmas. Happy Holidays!

[@MrFerrariF360]

Love it! Been making Wellington for the last few years and was thinking about freezing it this year but just did a good chill. Had to pull it out early and the pastry wasn't as done as I would like. Appreciate the detail on how to really get everything square. Will be doing this method for sure next year. As for what to do next? EGGS! Anything eggs. I frigging love eggs. I've used it as my culinary barometer for a while now and find they keep me honest.

[@PsyTechnical]

Dude, your analytical style is off the charts!

[@mickvk]

Dang that was a thermometer master class right there. Excellent recipe engineering.

[@DouglasCleveland-p6g]

Thanks for the great video and recipe. I can confirm the Wellington came out prefect, and the in-laws were impressed.

[@axelfoley1406]

My favorite video on Beef Wellington!

[@aquaphazed]

Same here. 🎯🎯🎯

[@GothicPotato2]

This definitely seems like a much easier method vs what I normally do! Will have to give this a shot next time.

[@Cbbq]

My attempts at smoked brisket have not been good. For that matter all the pro smoked briskets I have tried were not any better. Love to see a killer smoked brisket method. Will try your beef Wellington a few times next year and if I can get half as good as yours, it will be on the 2024 xmass table

[@objectivefoodie]

Truly excellent video. A perfect mix of art, science and panache in the videography for a version of Wellington that would even make Karen Torosyan jealous. This made us think: this could be a very interesting product, frozen beef Wellington, ready to bake on demand.

[@bostonbesteats364]

Many places sell them. There was even a company on Shark Tank

[@emmereffing]

"this isn't iron chef, don't be that person" words to live by

[@MarriedtoBBQ]

You had me at “Smoky flavor of freedom” 😂

[@TheDonMaciej]

I wonder if that's the prefered method used in restaurants. I work as a sous chef at a small bistro, always wanted to make this for my guests, this is the way. Every technique you apply makes me wonder how i can apply it to some other dishes. Trully inspiring!

[@rdr9999]

Perfect timing, indeed! I did a first-ever Wellington last New Years Eve with decent results, but this video will up the game significantly for me. Looks like it’s time for a second predictive thermometer, as well 😏 Happy holidays, Chris. Thanks for some really first-rate content this year.

[@anthonyd4309]

Good Lord that thing looks incredible.

[@gianlucad3]

Thanks @ChrisYoungCooks, fantastic technique. Made two large ones for 27 people on NYE and they came out great! As others have said, depending on the thickness and the temperature of the freezer after the pastry is cooked the core might still be frozen solid (it was -2C for me) and will require more time to fully come to temp. If your oven has a "warm" setting this is perfect to prepare in advance and leave in at 50C till it's time to serve. I'll be making this again for sure, thank you and happy new year!

[@bgtownend]

I love to know how to cook Roast pork, achieving the bubbly rind/skin/crackling and juicy meat. I've tried so many methods, and I'm still on my quest for perfection! Thanks for all the videos so far, looking forward to 2024!

[@Neove989]

Great job Chris, this is amazing, as always! Looking forward to wathcing the next project

[@rapzid3536]

Your videos are fantastic and really speak to those who like to approach tasks with precision and some scientific context. I'm more of a food prepper who dabbled a tiny bit in slow cooking but I watch your vid on searing and I think "I can sear a steak now" and after watching this "Beef Wellington.. I can do that". It always struck me that your channel had so few subscribers, but then I just noticed how few videos you have! I realize these may be primarily for cross-promotional purposes(btw they got me wanting your Combustion probe and it's classy the ratio of content/info to promotion) but really look forward to more.

[@ChrisYoungCooks]

I’m glad to hear you’ve found these fun and helpful to watch. I certainly enjoy making them. Mostly the limited number of videos is down to my time. These videos take a fair cbit of work, and I don’t like to compromise too much on quality. But I’m trying to pick up the pace a bit in 2024

[@GlitchingWithAlandi]

Id love to learn your take on different cuts of meat. The value picks and how to prep then best.

[@neonblueshadow]

2023 was a great year with your videos, I've enjoyed them all. I think it would be really cool to see some episodes on seafood and poultry techniques. There are some cool stuff I've seen where people are able to cook salmon without forcing out the albumen(?) and just barely cooking lobsters or prawns for dishes. it would be cool to see the thermometer used for such applications.

[@arineey4538]

I am making this as i type this. To anyone using the written recipe in the description, make sure you chill it then sear it before continuing to the mustard brush! It doesn’t mention in the recipe but the video does. Edit: Just made this for 16 people it was amazing. The sous vide then freeze method worked perfectly. Had to bake maybe 1 hour 15 min at 150 to get up to 105-110 but it was great. Made Gordon Ramsay’s red wine sauce with it

[@carolez8582]

I make a recipe from Fine Cooking magazine that has you make individual ones. That way if some crazy person wants it well done you can easily make that happen. Do a reverse sear. I do the same thing with steelhead trout filets or salmon. They can be done and waiting weeks in the freezer before you finally bake it.

[@rdr9999]

Great outcome by following this process. A terrific Beef Wellington, honestly the best I’ve ever made. A note, though, if you’re using the excellent Combustion Predictive Thermometer (CPT) and trying this out for the first time: Heed carefully Chris Young’s advice in recipe step 6 to “wiggle the probe to make the hole a bit oversized (it will shrink during freezing!)” He’s not kidding. I made what I thought was an oversized hole to place the thermometer in before cooking, and it wasn’t nearly big enough. Down deep in the comments here, Chris says (perhaps facetiously, perhaps honestly) something about learning that lesson the hard way and having to resort to a drill. That’s a mistake I won’t make again, as having the CPT properly in place makes checking the pastry doneness an absolute no-brainer.

[@aesieaiyahcloe]

Wow that beef still looks perfectly good for tartar!

[@Mandragara]

I do mine with brioche dough as it cooks more reliably

[@bostonbesteats364]

Julia Child famously recommended!

[@Levi_Skardsen]

Gordon's been real quiet since this dropped.

[@ChrisYoungCooks]

😂

[@cristrivera]

😂😂

[@RKintheWild]

Nice. The family just committed to this idea for a holiday dinner. Very timely for us.

[@spra5073]

Excellent Video, the quality of your stuff is always amazing and the techniques you show are always so useful 🙂 I noticed at 6:23 the beef surface temp is shown as 749 C - should be 79 C based on the F temperature

[@ChrisYoungCooks]

Ugh, typo

[@jonathanwilliams1974]

This video just got me over my fear of cooking a Wellington!!! Can't wait to try this!

[@nvj944]

Love these videos. Shots of the Joule in an Anova container, mentioning the benefits of the Combustion thermometer yet providing alternatives. Open and honest. You’ve perfected the art of selling by not selling!

[@BurhanHalilov]

The Timelapse @0:27 is awesome !!!! 👌🏻

[@Iconoclast1919]

Right!? How is that video even possible? It must be a special oven cam? AI? He cooked the tenderloin using sous vide, so maybe he cooked one in the oven for the video? I'd love to knowhow it was done. These videos are a pretty large cut above the rest!

[@digitalcavalier]

Absolutely fabulous video sir - loved how you took the time to really break down the steps for the wellington. It’s been one of those recipes I’ve always wanted to try but been conscious of wrecking an expensive cut of beef.

[@OrenNoah]

Great video, as usual. However, I've got to comment "LOL" for combining a Breville/ChefSteps Joule with and Avova tub. I'm assuming neither is a product placement sponsor. And, I'm dying to know, what did your OCD self do to cover the CPT hole in the middle when presenting the Wellington to guests for serving? My OCD self would have stuffed a spray of rosemary sprigs into it, like a plume on a British officer's cap hat from the Napoleonic Wars.

[@ChrisYoungCooks]

I designed and built the Joule at ChefSteps (which I’m no longer involved with, having sold the company to Breville in 2019). As for the Anova vessel, we never made one for Joule, and Anova’s is nice. So, nope, not endorsements. Just things I own.

[@joepancerz8048]

2 cooks into my comubstion inc thermometer/ display combo and loving it. Next tests will be standing rib roast and my second try at a wellington. Thanks for a solid product.

[@thrasherdtmwtbr5915]

Perfect timing! Me: Taking lots of notes... Super Excited!!!

[@sebastianescobar3579]

Hi Chris, I discovered your videos a few weeks ago, and I'm here to stay. You are very methodical and I can tell you put effort into every aspect, to make things well done. That's also a good characteristic about you that makes viewers trust your product. I would buy your predictive thermomether, but just two weeks ago I was gifted a meater, and as they're pretty expensive, so it makes no sense to buy another. I would like videos on different levels of practicallity to cook different things, like the one you did on cooking a steak: an option for when you have less time (30 seconds flips), or more time (reverse sear). That, but for other cooks.

[@D1776-o4s]

Merry Christmas! Thank you for your amazing video, and all the videos you’ve done thus far. I’m sure you and Grant made an impressive team. truly a fan all your work.

[@jeanlou3]

You should turn off convection for the 2nd cook part at 150. It will helps not overcook the surface.

[@kwaaaa]

Yeah, I was thinking the same thing. There's some carry over cooking that needs to settle off first.

[@mr30belowAK]

The beef Wellington is the bane of my existence. I am terrified to try it. But this method seems straight forward. Plus it’s sous vide…. I just found my holiday dinner I do think

[@GarageTroll22]

first time to the channel, thx for the info

[@BaconNEggzGaming]

Let's gooooo new Chris Young video!

[@chrissierzega8017]

i just put mine in the freezer, chris. i am so stoked to bake this off at my parents'

[@ChrisYoungCooks]

🎉 note, if you’re using a wireless thermometer, make sure to wiggle the probe well to enlarge the hole. It will shrink as it freezes and you’ll be stuck having to use a drill to make it large enough when frozen. Ask me how I know 😂

[@loveisafisheye]

After 24hrs in the freezer, my puff pastry cracked. Any tips on how to avoid this in the future?

[@OhSryOwned]

I love your videos; they're perfect! Everything is so well thought out and comprehensive. Looking forward to more videos in 2024!

[@adrianfletcher8963]

I was waiting for this video! I was thinking that this would be the easiest recipe to test since you have the temperature at each 'zone'. Keep up the great video quality!

[@joseguedes1421]

Bro, congratulations. 👍 You must have the most underrated channel on KZbin. Where are your millions of subscribers??? You must not be investing any money on advertisement or something. Show your videos to Mr. Beast 🤣

[@matdryz]

Great video, as always. I have a few thermometers already, but I think I'll get yours just to thank you for the work you do here on youtube :D

[@VinylCP]

Very nice ad, thanks.

[@bradyvickers00]

Great stuff Chris! I'm already down the path for my Christmas dinner plans, but this is going in my notes for next year. Happy Holidays!

[@ralfschoenbrunner]

We made this Beef Welly yesterday and it came out as shown. Perfect. The time it took us for the second step was 3 hours, not 45 minutes as reported by Chris to get to 110F core temperature. The meat was a 3.2 lbs tenderloin and we had it frozen for 3 days. The starting core temp was measured at -12C (10F) and we are wondering what the starting core temp for Chris' Beef Wellington was. Could this explain the observed difference? The factor three difference is most interesting to understand. Also we had great guest who did not mind waiting and they all loved it. Great technique. Did anybody else observe the second step taking that long?

[@ChrisYoungCooks]

Mine was a 38F at the core after the first step. My guess regarding the difference is thickness and amount of convection. I did another for the holidays myself that was a bit thicker than in the video and it took about 1hr 20 min for the final step. One thing to do is just bump the oven temp a bit higher at the end to speed cooking just a bit. 150F is definitely going to be slow.

[@ralfschoenbrunner]

Thanks. Do you know what your Core starting temp was? (Before putting it in the oven) My oven only goes down to 170F @@ChrisYoungCooks

[@ChrisYoungCooks]

⁠​⁠@@ralfschoenbrunnereverything started around 5F. One way to speed cooking is to go as far as you can at high temp until the meat gets past 32F. If the meat was still partly frozen when you dropped the temp, things could easily go as long as 2 or 3 hours at low temps.

[@ralfschoenbrunner]

Perfect! Thank you.

[@statchbake4532]

great stuff man, definitely gonna use this technique

[@mindsoup]

I also had my puff pastry crack in the freezer. It wasnt stretched, i jusy used it the way it cane out of the package, but i did get store brand all butter puff pastry so maybe i just need to go with another brand. It did come out brilliantly crispy with perfectly cooked tenderloin.

[@ChrisYoungCooks]

Definitely a bit puzzled by the cracking pastry. My hypothesis is that some pastry has a lower fat content / higher water content, which would make it prone to cracking. Do you happen to know the brand you used?

[@mindsoup]

@@ChrisYoungCooksPresident's Choice Butter Puff Pastry

[@CatsPajamas]

@@ChrisYoungCooks I believe some of the brands like pepperidge farms are increasing their water content - potentially shrinkflation like i've been seeing other people talk about with the bulk butter from Costco having a different water content recently and messing up recipes.

[@GarethMooney]

I saw a TV program a while back (can't remember what it was called) that said burning off alcohol like that was a myth, and most of the alcohol remained. Id love to see you test that!

[@terminat0r1]

Loved your work before you started making videos, I'm now a huge fan of your content here. Great format, editing, and info mate congrats on your most recent success, I'm looking forward to more. Happy new year.

[@paulstevens1493]

Now that I got one of your thermometers, I’m looking for more ideas of great recipes to start with! Doesn’t have to be fancy, just good beginner projects that show off the benefits of such a thermometer.

[@TheMTOne]

I am more curious about the thermometer than before as it makes me wonder about cooking uneven meats, like Tri-tip and how, once you learned it wasn't evenly cooking, how you would then adjust or compensate for that. Not so much following a recipe, but more what you can do with the additional knowledge when things aren't going perfectly, if that makes any sense.

[@abson0m]

I've been loving your recent videos - keep up the good work! will be trying this technique over the holidays. A video I would like to see from you in the future would be 'Best Home Smoking Techniques' or something of that nature. Your take on home smoking techniques and best devices for the task would be great content.

[@Sveakungen]

Yet another marvelous video. Will buy your Predictive Thermometer & Display, some happy day!

[@blzt3206]

These videos are always perfect. Thank you Chris. I'm looking forward to purchasing a thermometer as well!

[@myerseye]

Great and entertaining videos. Where is the detailed Beef Wellington recipe? Bill

[@ChrisYoungCooks]

In the description

[@azuredivina]

damnit, i made beef wellington for christmas for the first time ever & watching this would have helped!! amazing.

[@smoath]

Wow, thanks. Happy Christmas ☃️

[@matthiasdebernardini3388]

Happy holidays! Such a great channel!!! Can you leg of lamb? Or a large cut of meat?

[@nitronash927]

Hey Chris, I'd like to see some looking into on vegetables

[@daves4081]

Wow! this is perfect 🙂 Thanks for sharing this!

[@Brazilianfro32]

Awesome video! I've never wanted to make one, but this makes me want to try it. I'd love to see more basic stuff. How you presented and explained the searing and best way to cook steak videos would be great for other proteins and veggies.

[@globalthunder]

"Medium rare. Done well ...".Well done!!!

[@LOLCoolJ]

My favorite kind of nerd

[@zibMaker]

Please do a video showing us how to scientifically season a carbon steel and cast iron pan. How do we care for it and clean it if food sticks? How do those pans really compare to non-stick Teflon pans in practice?

[@whatskraken3886]

Every time this guy drops a new video he proves he’s unfuckwithable. No wonder he was working at the 3 michelin star level.