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? :)

[@whoisamp620]

It's also just a great idea for a product, and you get to showcase how it's a great tool in a variety of cooking situations.

[@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

[@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!

[@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!

[@Path0g3n]

I did a trial run of this technique today before Christmas. It was the most perfect beef Wellington I've ever done. I've used multiple instant thermometers instead and kept a close eye to oven temp as well (not set temp because that may vary) It turned out perfect

[@haroldgirdlestone6252]

Ice method worked great for me and my wife. Perfectly defiend layers and cooked properly in every layer. Thank you!

[@dkoppenol]

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

[@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.

[@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!

[@dansklrvids7303]

Good grief, the quality of these videos is amazing.

[@jimmysoerel3511]

Simply the best technique and end result

[@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.

[@aquaphazed]

Followed your recipe for Christmas dinner and it went phenomenal!!! There were 5 of us and we all lost our minds it was so good. I cooked the tenderloin sous vide, assembled in advance, and froze. The pastry came out perfect and the meat core reheated to 110 degrees was outstanding serving temp. I have bookmarked and shared this video. Will continue to. You made our Christmas, Sir! Thank you! 🎄☃️

[@lincolnfitch3488]

I made this for Christmas this year. It was perfect, edge to edge pink. Thank you!

[@rickuncles8145]

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

[@suebarto3282]

Thank you, thank you, thank you!!!! I was a bit worried because I was making it for Christmas dinner and have never attempted it before. I followed your recipe exactly, making one med rare and one med well (I know, what a waste of a good cut of meat!) Sous viding the meat first allowed that to be done perfectly! Took my time with all of the steps and it was absolutely perfect! I got rave reviews and will never try it any other way! I can make it in advance and freeze it and enjoy my guests on the day of the meal. Something that rarely happens with such an intricate meal! Paired it with some Gruyere Potatoes Au Gratin, roasted asparagus and a chocolate lava cake with vanilla bean ice cream and my guest were blown away from beginning to end! Take my word for it if you're hesitant .... give this a try, you won't be disappointed!!

[@bretburns7105]

Please don’t ever stop making videos. MOOOORE!

[@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.

[@TheJoeIaut]

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

[@TooGoodForYoutube]

I did this for christmas this year and it was wonderful. It was the third Wellington I cooked in my homecook-life but preparing everything a day before took the stress out of christmas cooking. 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. 👍👍👍👍👍

[@Ozzie-in-CT]

Completely blown away by this video. Frozen Wellington?!? I love it when you find someone who thinks completely out of the box. I gotta try this soon. Just ordered my thermometer and I anticipate a Wellie in my future.

[@natescode]

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

[@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!

[@stevevet3652]

Complete, short and extremely informative. Thank you.

[@shl6367]

That opening is so adorable

[@profMitura]

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

[@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!

[@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

[@tennoki]

My biggest takeaway from this video is the existence of lardo. OMG your videos are the best! 😋

[@jetporter]

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

[@fvw1187]

This is good eats to a level alton brown could have never envisioned. This is like how mythbusters is the basic cable version of marc robert. This guy has harnessed the attributes of good eats and optimized. I love this channel

[@chupavi2235]

This channel is gold. Constant quality.

[@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.

[@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!

[@michaelhuang4793]

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

[@penthousetv6814]

Thank you for sharing this with us, thank you for your work. God bless you

[@adamballout1481]

Made this for Xmas and it was perfect! Thank you for the helpful guide and the clear precise instructions and comparisons.

[@Justin-yx4bq]

I do something similar. Reverse sear the filet ahead of time (essentially sous vide like him). Construct the Wellington. You can use a layer of phyllo dough over the prosciutto if you want extra protection from the juices but I think precooking the filet handles most of it. (Edit: Per the comment below, I would also omit Phyllo) I have always then refrigerated vs freezing. I think I also use a lower temp to bake. Its comes out well although my crust is never as flaky as I like it. I always thought it was because I overhandle the puff pastry during construction. I am crap at the final construction because its usually years between attempts. But I wonder if freezing and baking at a higher temp would help.

[@ChrisYoungCooks]

Freezing makes a massive difference. I used to use phyllo, but realized it was doing nothing. The tradition of using something like phyllo or crepes is because in the olden days they didn’t have plastic wrap to help roll things up. Ditching it saves a whole step and I think it eats better too.

[@Justin-yx4bq]

@@ChrisYoungCooks Great, Thanks! Agreed on the phyllo. Time to give it another attempt. Big fan of your work. Please keep the content coming.

[@dirtyketchup]

Wow, here I was thinking I was being all clever and original using phyllo all these years. 🤣 Glad I'm in good company. I'm definitely thinking of trying this frozen version. I have actually considered it before, but figured it was crazy and would result in destroyed beef, but maybe I just need to see for myself. I actually do this exact same thing with my baked bries stuffed with pecans/cranberries. I take 1 wheel of brie and turn it into 2 separate stuffed/wrapped bries and assemble/freeze them a few weeks before Thanksgiving. One gets made on Black Friday, and the other for day after Christmas. Cooking from frozen really helps get thoroughly cooked pastry before the cheese melts away. Anyway, what I like about this Wellington method is, not only can I make the meal way ahead of time like I do with the bries, but it also means I can make multiple smaller wellingtons instead of 1 big one. My wife and I are the only "guests" this year, so I would hate to ruin such a lovely meal with leftovers. So now I can make 2 smaller ones and freeze both. What I also like about this idea is that you can control the crazy carryover cooking. Whenever I've made wellingtons from chilled, I have noticed that the carryover is absolutely ridiculous because of how insulated everything is. I was having to pull them from the oven at around 90ºF and they would still carry over into the 130's. This concept of using freezing to buy some extra browning time is really helpful, and then using the second temperature to pull back on the carryover is definitely key. I imagine that even if you pulled it out of the oven after browning, the carryover would still get your beef warm, but maybe still a tad chilled in the center.

[@turkeyphant]

Lol why on earth would you use pastry in a baked brie?!

[@dirtyketchup]

@@turkeyphant I feel like you don’t know what a stuffed, baked Brie is…

[@koreyb99]

These vides are so well done, thank you! Beef Wellington is my favorite main dish.

[@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.

[@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.

[@NothingToSeeHere-mb3fw]

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

[@reboba]

What an amazing video, I can’t wait to try it! Will be saving up to get the predictive thermometer. Greetings from Australia 😊

[@reggietheporpoise]

Hey Chris. You’re awesome. Thanks for all the work you put into the stuff you do.

[@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…

[@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.

[@Aceof2Hearts]

You answered my dilemma. Appreciate the temperature guide. You’re a genius!!!

[@DouglasCleveland-p6g]

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

[@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

[@GlitchingWithAlandi]

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

[@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!

[@pwon]

Amazing, making a beef wellington has always been a dream of mine - i know which recipe to follow when that time comes!

[@jaytrg]

I followed your exact instruction (except the part about wrapping beef in plastic and sous vide it as I don't want BPA/BPS/phthalate to leak to my food) and made a perfect beef wellington for our family's New Year Eve party. Thank you, Chris.

[@stickychocolate8155]

I didn't even think about that. He used plastic wrap in sous vide. Although it's only at 130 F so it wouldn't leak at that temp or for such a short time. It takes 4 weeks at 153 F for there to be a measurable increase in BPA release according to a 2014 University of Florida study.

[@jaytrg]

@@stickychocolate8155 thanks for information. It also has DEHA, which is a compound chemically very similar to DEHP (phthalates) that corporations use to get around the use of phthalates. “Studies in the 1990s showed that DEHA can cause liver tumors in mice, and other studies showed that DEHA migrates from plastic wrap into food-particularly high fat foods such as cheese. A 1998 study by Consumers Union tested plastic-wrapped foods and found DEHA levels higher than what is recommended and even permitted by European advisory committees and regulatory agencies.”

[@PsyTechnical]

Dude, your analytical style is off the charts!

[@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

[@handlewithcare777]

Visited GR’s restaurant in Malaysia and had one of their beef wellington, all I can say is the one I had is not even any close to this one. This looks “perfect” in every aspect. GR should see this, because Chris just perfected his recipe.

[@denisg1208]

GR= Gordon Ramsey?

[@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!

[@sarge7247]

Chris Young - The Duke of Beef Wellington

[@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!

[@GothicPotato2]

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

[@largegroupofmales]

Making a hydrophobic layer is genius, great job as always

[@kevinmonahan7597]

What an execution!! Love seeing more of your personality in this more recent vids too. Super fun.

[@slapper223]

I know a little about good cooking, have lots of tech, and I bought your thermometer. Couldn’t be happier with 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.

[@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

[@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.

[@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.

[@mickvk]

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

[@Neove989]

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

[@cooking1handed232]

Wow. This educational scientific approach is what I miss from the good eats Alton brown days. New subscriber here!

[@MichaelLamparty]

I bought all of the ingredients today. I had to go with prosciutto, because lardo wasn't available. I will cook the tenderloin tonight and start assembling everything else tomorrow and will let you know how it turned our on Christmas day.

[@CamChows]

How did it turn out? Mine is in the freezer right now (venison not beef)

[@MichaelLamparty]

Well I am cooking it on Christmas, which is still two days away. So no results yet.

[@MichaelLamparty]

This was incredible. Everyone loved it and it was super easy this afternoon since most of the work was done.

[@CamChows]

It was nice having it all rolled up and ready a day ahead of time. I ran into an issue where after 1.5 hrs in the oven (45 at 450 and 45 at 150) it was still only 33 degrees at the center and my appetizers were running out and guests getting hungry. I cranked it to 250 degrees and that sped up the warm up quite a bit. It was delicious. I skipped the mustard and didn’t miss it. Tied three back straps from venison together for the initial cook then removed twine when it was rolled. Everyone loved it.

[@scrane5500]

Looks great--loved my grand ma's beef wellington when I was a kid! Going to try this with some seitan as I have learned I have a family history of Cancer so I need to avoid the BLV, igf-1 & pesticides in meat. Thank you for sharing

[@jonathanwilliams1974]

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

[@kimweinmaster7749]

My mom has been talking about a Wellington she had years ago and I would like to make this for her for Christmas. One of her favorite parts was the liver pate. Any suggestions as to what pate to use and at what point I could add that layer? Thank you for this recipe and the video!

[@ChrisYoungCooks]

Personally, I'd like a fairly boozy foie gras pâte with black truffles. It will be easiest to spread it on top of the sliced meat prior to wrapping.

[@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.

[@anthonyd4309]

Good Lord that thing looks incredible.

[@RKintheWild]

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

[@matthiasdebernardini3388]

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

[@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.

[@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.

[@aesieaiyahcloe]

Wow that beef still looks perfectly good for tartar!

[@tonyd6853]

Bluebonnet makes some darn good tasting puff pastry

[@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.

[@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

[@scythe74]

Great job, thank you for the work you put into these videos. Must say, though, it always makes me chuckle to see a Wellington being prepared using French mustard. The Iron Duke would have put you in the stocks!

[@hershiekopper]

I really hope to see a brisket video!! Im wondering if how putting the combustion thermometer across the point and flat will ease the process.

[@Sveakungen]

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

[@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

[@danstein130]

I wanted to make Beef Wellington since I was about 10 years old and had cooking cards a picture of one. I thought it was really neat, but it seems that the dish has fallen somewhat out of favor because of its difficulty. I saw your video, bought your thermometer and made two this weekend. Want a trial and the second as a supplementary dishfor Thanksgiving. Luckily I had some help from my grandson on the mushroom chopping and general support. Using the predictive thermometer was really essential. Came out great - family loved it. Really an extraordinary dish. Added the Madeira, but I couldn't get it to light... Guess I don't know how to do it. But the flavor was fantastic and My grandchildren are mushrooms for the first time.

[@chriscatss]

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 😂

[@dmfrench]

This is nothing short of brilliant. Amazing work. Just one question... Does freezing have any discernible negative effect on the taste will texture of the beef?

[@emmereffing]

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

[@thrasherdtmwtbr5915]

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

[@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!

[@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.

[@myerseye]

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

[@ChrisYoungCooks]

In the description

[@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

[@OhSryOwned]

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