Beef Wellington - Epic Holiday Meal!

[@BBQOnABudget]

Looks fantastic. Can’t wait to spend hours preparing and cooking this, only to watch my in-laws dunk it in ketchup.

[@kaptainkillz]

🤣🤣

[@urbanosity]

Hahahaha...I feel this.

[@Duskbreaker1780]

Take some homemade beef broth and reduce it down 75% with some tomato paste, butter, red wine, flour, s&p that is your au jus sauce

[@toddmerrill3757]

Ha!

[@DrFrankenschtein]

LOL the savages

[@michaelparsons541]

I do this every year for Christmas, based off of Gordon Ramsay’s video, so I’ve never done it on my pellet smoker. It’s so good, and a lot easier than most people think.

[@dominicgrass9256]

Thank you Matt made this for my family today for thanksgiving instead of turkey. HUGE hit everyone said it’s the greatest thing they’ve ever ate. Can’t give you enough THANKS for your videos.

[@tomatogod1]

Morning Matt, thank you! Have a Merry Christmas!!!

[@MeatChurchBBQ]

Merry Christmas!!!

[@joeidaho5938]

Glad that you call it prosciutto...as that is the proper name. Parma ham is just english bastardization of Italian products. In addition, both prosciutto di Parma...and prosciutto San Daniele...are made without any chemical preservatives. Just natural spices....salt. Very very different than the standard north american coldcuts or hams.

[@MeatChurchBBQ]

Thank you for the feedback. Merry Christmas Joe!

[@jwcarroll01]

I found my Valentine's dinner.... Thank you!

[@jasonbarker5154]

I made Beef Wellington last Thanksgiving for the first time ever. Including making the puff pastry from scratch. I think once is enough for this particular project, though it’s amazing!

[@MeatChurchBBQ]

That is awesome!!!!!!

[@curtisstansfield9244]

You, sir, are a ROCK STAR in the BBQ world! Absolutely love the recipe and the choice of bourbon! Merry Christmas and Happy New Year!!!

[@MeatChurchBBQ]

Thanks for the kind words Curtis. Merry Christmas my friend!

[@Tony5150RN]

Thank you Chef Matt for the inspiration for my recent cook and for the video you did that Captain Ron sent me. It made my day and meant a lot to me. Appreciate it.

[@BillinStL]

Outstanding tutorial as usual Matt ... thanks for posting. Have made a couple Wellingtons in the past (even one with the lattice) but those were in the oven before I got my pellet smoker last year. Definitely going to follow your lead and try it this way!

[@kristoforlearmonth4939]

That's the best you can have. I enjoy plain fillet, because the Wellington is too complicated for me. But it's amazing!

[@MICHAELSLAD]

Thanks Matt, followed this to a T except for one thing. Instead of using the Holy cow and the holy gospel I used your Blanco seasoning which turned out phenomenal. It paired real well with the duxelle. I also dusted the top with Blanco which was also a big hit. Thanks again, and Merry Christmas to you and your family. Regards,

[@Grumpybhoy39]

My family has made beef wellington for Christmas dinner for the past 12yrs! Look forward to it every year!

[@MeatChurchBBQ]

What an awesome tradition. Do you have to make several?

[@Grumpybhoy39]

@@MeatChurchBBQ A 3.5lb tenderloin usually feeds our family, so only make 1. My wife uses Gordon Ramseys recipe. Wish I had a good enough pellet grill to make outside. Love your work & products Matt! 👊🏻

[@jasonhollinger9513]

I love your videos. I love the variety. Keep up the good work! And 44 Farms is good people with good products. I used to live about 15 minutes from Cameron.

[@MeatChurchBBQ]

Thank you so much. My Dad used to live near Cameron in Temple, and that is how I found them. Amazing people, ranch and beef.

[@tomlafave5136]

WOW!!! Well,.........I've gotta add this to the "we're makin' this for the holiday's" list now! Off to the store I go!

[@MeatChurchBBQ]

AWESOME!!!! Literally the reason I make videos. Hope you love it!

[@billyhughes9776]

You knocked that one outta the park bro -- looks amazing and I'm sure tasted incredible. That bourbon with it is the perfect pair.

[@MeatChurchBBQ]

Thank you Billy and Merry Christmas!

[@tonybarringer1771]

Excellent work my friend! Looks great. Merry Christmas from the Carolinas!

[@jimmydean1147]

Well done Matt! One of your more in depth videos! I appreciate it! I’m gonna have to try this with a venison backstrap 😉

[@MeatChurchBBQ]

Now you are talking my love language. Check this one out: instagram.com/p/CmO5ylys6hB/

[@davidweidner1675]

Like your use of garlic cloves as cling wrap weights

[@amcgrady]

Wow, thank you brother. New subscriber here and just ordered my first pellet grill. I will definitely be following your recipe to the tee because I love me some Beef Wellington!!! Cheers ✌

[@bigdansplan9262]

I live with a vegetarian so I make a beef Wellington and a portobello mushroom Wellington. The portobello mushroom is a perfect alternative to a tenderloin.

[@MeatChurchBBQ]

Awesome feedback!

[@capricerollans7934]

I ordered a box of 44 farms meat !!! And I absolutely love their meat !! I get moink monthly but I think I’m going to have to go with 44 farms . The meat was so tender and great flavor !!! Thank you for that !!! Love the videos and awesome recipes!!!!! Awesome job!!!

[@thisoldbelair]

Great video!! I’ll be trying this for sure. Next time I drive to Dallas for work i’ll have to swing by the shop and pick up some rub. Merry Christmas!

[@kandr4439]

Nice choice for the special drink! 👍🏻

[@MeatChurchBBQ]

Thank you. Cheers!

[@bavariasuhl]

got my tenderloin in the fridge cooking it for xmas. my first time so timing is impecable

[@MeatChurchBBQ]

Hope you enjoy!

[@benhoganboy]

Just received my rubs today. I used the "VooDoo" on some lobster tail and the "Holy Cow" on some New York steaks. DELICIOUS! Can't wait to try the others. Thanks Matt!

[@hersh328]

I've been wanting to tackle beef Wellington for a while. I think now's the time!

[@MeatChurchBBQ]

YES!

[@hersh328]

@@MeatChurchBBQ Made it last year and it was probably the best thing I've ever cooked. Doing it again tomorrow! Thanks, Matt, for the awesome content.

[@lx2nv]

Even though I hate mushrooms, I love the cook. With that said, I'd eat those shrooms just to taste that Weller! Merry Christmas!

[@MeatChurchBBQ]

do it! Very subtle in the recipe tbh.

[@kimberlyjacobsen4148]

Made my first Beef Wellington omg it was heavenly

[@pelayoasturias6650]

Matt you make so simple. Thanks dude.

[@TheCryptarch]

Really love Matt, every time I watch him cook I think, damn Owen Wilson of the BBQ world! Love the rubs, about to do my first BBQ turkey this year following his advice! I think this may have to be my new years day cook! Merry Christmas to Matt, Family and the team!

[@davidjory5291]

Going with the full Meat Church Wellington - but have to find that lattice roller! On a mission! Thanks as always - great instructor, great subject matter, onward and upward.

[@MeatChurchBBQ]

I dropped a link in the description to make it easy on you. Good luck!!!

[@bdr5150]

This looks awesome!! I always wondered how this was made!! One thing I learned is when i season meat, if you do it on parchment paper, you can use the paper to move the seasoning around easier and makes little to no mess.

[@MeatChurchBBQ]

100% great tip!!

[@davidhill2260]

Matt, I know what I want for Christmas. A membership to the Bourbon club. Enjoy that bottle.

[@richardmoe666]

I’m a new subscriber to your awesome channel. I will say, from start to finish this is easily doable with your guidance. 👍i will be tackling this instead of a prime rib, for my birthday meal this New Year’s Eve. Happy holidays. best from Wyoming 🍻

[@MeatChurchBBQ]

I really appreciate the feedback and most definitely appreciate you being here as a subscriber!

[@richardmoe666]

@@MeatChurchBBQ your welcome👍. and thank you for the videos you post. Looking forward to what’s next. Happy holidays.

[@Bullman676]

A little port wine with the shallot and garlic adds quite a bit to the duxelles.

[@rdmaynard57]

You are one of my favorite cooks. I love watching your videos. Great inspiration for me!!

[@MeatChurchBBQ]

I really appreciate that. Merry Christmas!

[@aaronbrunton5823]

Matt looks like he’s freezing❄️❄️❄️☃️. Merry Christmas brother.

[@MeatChurchBBQ]

I'm not going to lie. I was LOL. Had to show off my fav shirt. Merry Christmas Aaron!!!

[@MayorofNumber3]

A Troegs Mad Elf would go great with that!!!

[@SirPartyRoc]

You made this look easy. I tried it once and it was a fail. Its time to give it another go. The cooling down in between steps I believe is the key so you can work with the meat and pastry. Thanks for the knowledge as usual.

[@MeatChurchBBQ]

You're so welcome. Happy Holidays Victor!

[@braddixon3338]

Holy crap Matt, I can't believe you took on a Beef Wellington! And smoked it to boot! Killer deal, I don't know if I'll ever do one, but you pulled it off well.

[@fusfea]

Beef Wellington has always been intimidating to me, you made it seem easier... I may have to try that next year .... I already have Holy cow.

[@MeatChurchBBQ]

I was in the same boat a few years ago. Now I look forward to it at Christmas. Give it a shot!

[@lindakoch8406]

Absolutely beautiful!!! Looks delicious.

[@PeeJay3714]

Dude that's insane it definitely blows away Ramsay's wellington. He claims he makes the best but yours looks far superior. That lattice is awesome and the color was like a golden goose shat it out , lol Look delicious. Keep on Smoking ! Not mad at that, lol

[@jimbetche7864]

I did a prime rib for Christmas 🎄 2022, but this sounds great for 2023

[@MeatChurchBBQ]

Heck yes!

[@garytingler3222]

That is fantastic. Love the idea of the saran wrap. The last one I tried it did not stick that well. Thanks for the lesson.

[@MeatChurchBBQ]

The fridge after the wrap helps so much.

[@petercunningham5820]

I love my Timerline XL. I bought it because of watching your review. I really really enjoy it.

[@MeatChurchBBQ]

Awesome!

[@jasontaylor7948]

Wow! Nice job as always Matt! Presentation is off the charts!

[@MeatChurchBBQ]

Much appreciated!

[@billrea8533]

One word, WOW! Can’t wait to try this!

[@MeatChurchBBQ]

Hope you like it!

[@J_Tay]

Absolutely Awesome! I just bought a beef tenderloin to cook for the holidays. I had plans to do a herb crust, but after watching this video I just may call an audible. Thank you for sharing your expertise with us. Your efforts have definitely made me a better cook. I wish you and yours a very Merry Christmas

[@MeatChurchBBQ]

Tough choice because I love beef tenderloin and wellington. You can't go wrong. Thank you for being here James!

[@aaronwalcott513]

Winner winner, Wellingtinner!!

[@walterkopriva9735]

Look at you Mr fancy pants. Beef Wellington! Looks great

[@MeatChurchBBQ]

Haha. Thank you!

[@brianveestrom6784]

You nailed it Matt.

[@MeatChurchBBQ]

Thank you Brian!

[@dinorojo]

Another delicious Masterpiece! Thanks for the chuckles…Merry Christmas to your family Matt!!

[@MoNkLorD21]

man that looks like it just came out awesome!!!

[@stevecastro22]

I would say your family is going to have a very Merry Christmas. That looks yummy.....

[@MeatChurchBBQ]

I hope. Merry Christmas Steve!

[@jeffsinclair3906]

Outstanding! Can’t wait to tackle this cook. Merry Christmas, Matt.

[@MeatChurchBBQ]

Give it a shot. You will LOVE it. Merry Christmas Jeff!

[@MacCan4545]

One heck of a grand finale 👏🏻❤️💚

[@MeatChurchBBQ]

Thank you!!!!!!!

[@bigpappa642]

Thank you for your Delicious Recipes! I will definitely be doing this for Christmas Dinner. Again thank all you Guys for bringing us all these Recipes. God Bless you and your family and have a Blessed and Great Christmas!!

[@MeatChurchBBQ]

Our pleasure. Merry Christmas!!

[@bretthonza2930]

Matt, Looks fantastic. I never thought of trying this but you just put it on my bucket list to cook. you have encouraged me to do more than I ever have. I have most of your seasonings. Thanks and Merry Christmas to you and your family. God bless.

[@MeatChurchBBQ]

I really hope you try and hope to hear back from you afterwards. I think you will find it very rewarding. Merry Christmas Brett!

[@pamoky5]

That looks awesome! And you made it look so easy too. Gordon would be proud!

[@MeatChurchBBQ]

Thanks so much!

[@nb3006]

I’m pretty sure we can say HOLY COW on this one! Excellent job as usual! Can’t wait to try this! Merry Christmas and thanks for all that you do to help us become better!

[@MeatChurchBBQ]

Thank you so much. Given your handle, I bet you would love this Wellington I made with whitetail. instagram.com/p/CmO5ylys6hB/

[@eddielorenzo3533]

As always great video. My wife is asking if you have ever done or can do a video about cabbage rolls with tomatoes and sauerkraut.

[@terryhamilton985]

Looks really good, a little complicated. But I’d eat that in a heartbeat! Great job Matt.

[@kevc1221]

It's not as hard as it seems. The most stressful part is rolling it. Give it a go.

[@MeatChurchBBQ]

There are a few steps, but so rewarding!

[@21sandh]

Another wonderful video. Have a wonderful holiday

[@MeatChurchBBQ]

Thank you so much. Merry Christmas!

[@toddbrinegar7451]

A note to anyone doing this... I did this in my XL last night and it was fantastic BUT humidity outside prevented a crispy crust.

[@bbennett4339]

Two words: Yum, yum.

[@MeatChurchBBQ]

yes sir!!

[@rdbrnr86gt]

I've wanted to try one of these for a long time and yours makes it look worth trying. The only downside is I'm the only one in the house that would eat it.

[@MeatChurchBBQ]

Shockingly my whole house except 1 ate it. I get it though. Cheers!

[@colbyhoffer]

Lattice Pray! 😂 Hoping to connect with the Dallas Bourbon Club one day. Gotta love bourbon with a cause!

[@MeatChurchBBQ]

Such a great group!

[@PilotDiggerdavid]

Oh man, I want me some Weller's!

[@MeatChurchBBQ]

I have been known to share a great pour!

[@pedroaguiar307]

Thabnk you for the videos, great work, love the sweater. Happy holidays.

[@MeatChurchBBQ]

Haha Thanks Pedro!

[@charlieparker3069]

what a beautiful job Matt. thanks for doing this.

[@MeatChurchBBQ]

Thank you for the kid words Charlie. My pleasure!!

[@danny19201]

Nice new camera work. Great video Matt

[@MeatChurchBBQ]

My dude Kirk getting better every week. I have a great team!!!

[@TheFlyingStampede]

Love a great Wellington!! Can't wait to try this

[@rushmatic]

Hey Meat Church! If you make this again in the future you may want to consider using America’s Test Kitchen’s method for cooking mushrooms. Start by putting the mushrooms in a bare cold pan. Then add a quarter cup of water to the mushrooms then you turn the heat on to medium. You’ll be so surprised at the browning you have with the mushrooms! Love your content man!!!

[@MeatChurchBBQ]

Interesting. I'll have to test that. Since the goal is to remove the moisture I don't add any liquid. Thanks for the feedback!

[@JBSmoke1]

Fantastic, Matt! I've always been intimidated by Beef Wellington. I'm retiring in 3 months and will have time on my hands to try it.

[@MeatChurchBBQ]

You can do it!

[@mikebowerstv]

I bought raffle tickets for that Weller pick, but no dice. Glad it’s a good pour.

[@MeatChurchBBQ]

Next time we connect I'll share!

[@mikebowerstv]

@@MeatChurchBBQ awesome

[@GreenEagle1983]

Nice work! perfect timing as well: this is what I plan to make for CMAS dinner for my fam this year (a break from the usual prime rib) enjoy, and Merry Christmas!

[@MeatChurchBBQ]

Sounds great. Enjoy!

[@vtlowe]

Cheers!! 🥃🥃

[@MeatChurchBBQ]

Cheers dude. I obviously owe you a HUGE thank you!!

[@bodine46]

Definitely looks delicious. You the man. Thanks for sharing. Merry Christmas to you and your family

[@MeatChurchBBQ]

Merry Christmas and thank you for being here!!!!

[@narbekalantarians6269]

Beautiful cook

[@MeatChurchBBQ]

Thank you so much. happy Holidays!!

[@RobertPatton-kz6lq]

Those lattices are lookin super latticey. Great lattices

[@brandonsmith606]

Looks so good Matt thank you for making it I need to tackle one of these

[@MeatChurchBBQ]

I hope you do. It's very rewarding. Merry Christmas Brandon!

[@brandonsmith606]

@@MeatChurchBBQ right back at you thanks

[@toddmerrill3757]

Wow! I might actually give this a go.

[@MeatChurchBBQ]

You have to! Very rewarding.

[@MrForsaken5]

Great cook!

[@MeatChurchBBQ]

Thank you 😋

[@mikedimatteo5094]

Merry Christmas Matt, Thanks for the awesome video! Can't wait to tackle a wellington now.

[@johnnyhill6819]

Great Job Matt as always! Looks Great!

[@MeatChurchBBQ]

Thank you so much Johnny. Happy Holidays!

[@brandonduncan3116]

Looks awesome! Keep up the great work man. Love the videos.

[@MeatChurchBBQ]

Thank you. Merry Christmas Brandon!

[@eddiecairns]

Matt, wow exactly what i want to learn to do on my bbq. Merry Christmas from Scotland (please come and do some masterclasses here!) where i had my meatchurch tshirt on for xmas dinner.

[@MeatChurchBBQ]

Love this. Thanks Eddie!!

[@2Wheels_NYC]

Nice job Matt!!

[@MeatChurchBBQ]

Thank you so much and thanks for being here.

[@raye9488]

Any chance you have or are planning a recipe for a smoked leg of lamb? I don't see that particular meat getting much attention in the smoking area. I'd love to see your take on it.

[@psalm6272]

Ramsey’s got nothing on you Matt! Looks beautiful

[@MeatChurchBBQ]

Oh thank you!

[@fatsackafat1476]

Matt rocking the winter cap! Lemme guess....bout 60 degrees there in TX?! Bout to be -10 here in Nebraska for the next couple of days! Love the content man, quality every time.

[@MeatChurchBBQ]

It was in the 30s for once. Then shot back up. This week it gets below 10. Super rare for us!

[@fatsackafat1476]

@@MeatChurchBBQ Once you're under 10 it's cold, -40 today here with the windchill! Planned on starting up the pellet grill on Christmas for a Prime Rib but I'm not sure the welding blanket will be enough lol

[@Padiano]

I make this every year as well! Love your use of the smoker. But where is the sauce?!?

[@dwightcassidy7056]

That looks amazing!!

[@MeatChurchBBQ]

Thank you!!

[@randallbarbee5551]

Looks so good

[@Tunaslayer1]

I can't believe your are under a Million subs. I'm gonna start liking, and SHARING every video you put out!! And....Tell all my friends that I went to Church today!!! Come on folks, he got 14K views in 7 hours..... Let's not keep him our secret!!!

[@MeatChurchBBQ]

I really appreciate you!

[@TheMattstaub]

Looks delicious

[@MeatChurchBBQ]

Thanks Matt!!

[@dramsondeck985]

I love the video, I'm sold on doing one in my pellet grill myself. But my important question is, what brand of puff pastry did you use or would you recommend??? Thanks

[@marklee9374]

Fabulous! Had Beef Wellington this week from a professional chef that was nowhere as good as yours. The Weller store pick is rubbing salt in the wound though!

[@MeatChurchBBQ]

Really cool feedback (not the Weller comment haha). Thank you!!