MY FIRST EVER BEEF WELLINGTON... | SAM THE COOKING GUY

[@davepatrick81]

I have zero cooking experience. My girlfriend doesn't trust me to make toast. I followed this video to the letter to surprise my lady this evening and it turned out absolutely amazing! She was making noises I've only heard in the bedroom! Thanks Sam you earned a sub today!

[@KJoel-nu4xz]

Gotta say it, this is definitely one of my favorite cooking channels on YT. Thank you Sam, and that was an awesome job (we know Gordon Ramsay would say a couple of things lol) but just like you said, you had fun doing it, plus your family is the one filming you and enjoying the process with you. Keep it up!!

[@rosealee01]

Beautiful! I made one for Christmas a few years back. The family really enjoyed it. I’m glad to see your tips and tricks, it will sure make it easier for the next time. Thanks!

[@msgypsyqueen]

I cook by profession. I’ve never made a Beef Wellington - it’s intimidating. HOWEVER, I make a gorgeous and luxurious - Salmon Wellington. It’s beautiful. I serve it with a Hollandaise, and asparagus spears - I take a lot of pride in making this, and my patrons love it ❤️ Good for you, Sam. Your beef Wellington looks absolutely gorgeous!! 🤓👍❤️🇨🇦

[@delstewart7003]

What are the layers in that?

[@TheCasualTaurus]

The head game is really something making this thing. It is SO worth the process though! I find in most anxious during the wrapping of it

[@The_Argent]

Biggest single improvement you could do would be to coat the beef in kosher salt, put it on a rack in a pan and fridge it overnight. More thoroughly seasons the meat, creates a better sear and helps reduce moisture loss.

[@ejay23x60]

you know how long Ive been waiting to watch you make this!!!! Love to see this guy

[@pmchamlee]

As usual, you beguile me, Sam but you also amaze me [and your sincerity is most appreciated.] Blessings and Joy to you all!

[@dnl2165]

Love it Sam! Now with the holidays upon us you need to make a tourtière in honour of your homeland.🇨🇦Three meet of course, veal, pork, beef. The gravy is key.

[@mochribon]

It is a head game. Although it is a challenging yet fairly straight forward dish, I find the Wellington to be an outdated menu choice. This being said, I always watch when my favorites put out the videos. They are a crowd pleaser for sure! Well done!

[@JohnHausser]

Hey Sam! I have a suggestion for a future video: Make your favourite filet mignon 🥩+sauce recipes (3 ways) !

[@triciaburela1518]

I’ve always wanted to eat beef wellington!! Looks so yummy. Can you guys make a gumbo and beans and rice? My bf and I were inspired during a recent trip to Disneyland

[@dennism1869]

My son and I made one of these. Came out fantastic. when you cut the steak with a fork. mmmmmm delicious. When we bought all the ingredients it came out to $93 .

[@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 and pesticides in meat. Thanks so much for sharing

[@oh0stv]

You gotta love the father and son dynamic: "... and btw. everybody who doesnt show the cut is a bbiiiii..... MAX PLEASE!! .... "

[@michaelserviss9278]

Thank you for making it so much simpler.

[@DrWitchPls]

I walked into the room at an in opportune moment and thought you were getting artsy with a spaghetti squash. Your Wellie looks great!!

[@berelinde]

Beef Stroganoff was invented to use the trimmings from a whole beef fillet. Of course you can get some nice filets mignon and some beautiful tournedos from the skinny end, but the meat from the head end of the cut is perfect for Stroganoff.

[@raypierce5818]

Great video! I’ll admit that I’ve been spoiled with getting the Beef Wellington at the Magic Castle here in Hollywood anytime I wanted but at some point, I need to try this myself. Thanks for the effort!

[@mcstrakka]

Do you have any tips on getting an invite to the magic castle ? Been a life long dream to step a single foot inside!

[@raypierce5818]

@@mcstrakka Sadly, I dropped my membership when I moved away from that area. Sorry!

[@mcstrakka]

@@raypierce5818 no worries at all. Thanks for answering ♡♡

[@kayperkayful]

Happy Holidays boys….❤️❤️❤️

[@baconcrusader8382]

Love your advice at the end. Thank you all for making such a wonderful and fun to watch channel.

[@loufolse7170]

Great video Sam and I get the confidence level going in - I feel ya! But, the end result speaks for itself! Bravo Sam looks incredible!

[@ChetDonnelly1985]

We have to let Gordon Ramsay judge Sam's wellington skills, that would be the video to see of all ages😋😋😋😋

[@farkleprime]

Bravo Mr. Sam! from potato chip omelet to this... it never gets dull on this channel!

[@katiequimby5576]

You’re brave Sam! Luv ur enthusiasm.

[@Mat-eq8mk]

I made wellington for Christmas. Even after 6 test attempts, I couldn't get it exactly as I wanted. I think using seriously dry aged meat (less moisture to lose, less shrinkage) and getting the cling film parcel really tight are the secrets. Either way, I've given up. Chateaubriand is delicious as it is, and you can always serve it with yorkies and mushrooms.

[@filmcrew3531]

When Chancey chimes in... you know you got it Sam!

[@jiros00]

Cold leftover beef wellington is great on sandwiches. Thin slices. PS. You should have used latice pastry.

[@RedHeadAgent]

Looks delicious! I'm wishing you a Happy Holiday season, Sam & Boys.

[@myrabarr7898]

SO SO DELICIOUS!! Thank you Sam. I am so glad you used the mushrooms instead of pate.( Pesach chopped liver) I so want to come to SD and eat my way through your restaurants !!!

[@donnaelhard2905]

Beef Wellington is not difficult a little time-consuming in the prep area but amazing when it comes out

[@TheSanto1439]

I've wanted to try Beef Wellington for years... Gonna have to just go for it. Thanks for showing how it's done! I'd love to see you make a Puerto Rican Jibarito sandwich. Happy Holidays!!!

[@beefychief3355]

My first beef Wellington was soaked at the bottom but it was still really good. I’ve made it once a year for my family ever since and it’s gradually gotten better. It’s a lotta prep and a lotta work but it pays off every time.

[@lebeaud71]

I've been wanting to try this for several years, I think now is the time.

[@mattpisani6933]

I normally use a food processor for the mushrooms. I see you didn't use one and mentioned watching not getting them too small. What can happen if the mushrooms get too small in the processor? I always thought it was wet on the bottom due to the mushrooms but I think it's actually the meat juices. Have you seen the crepes making a difference in keeping the puff pastry drier?

[@BenRoseberry]

My girlfriend bought me a wagyu beef tenderloin to make her a beef Wellington and this is the recipe I’m going to use it with!

[@myjewelry4u]

Oh my, that is beautiful! Well done, Sam.

[@lgr7162]

If you aint a fan of mushrooms. MAke the middle bit with spinach and garlic - Its amazing

[@Baybie40]

Omg max is right 😂😂 About the cut😂

[@giraffesinc.2193]

You're the best, Sam! Thank you for showing us that a pro like you can stress out over a beef wellington! I may have to give it a shot this Christmas ... thank you again!

[@miagirl_nara]

Hey chef! making this for our New Year table tomorrow. wish me luck:)

[@stevewright2241]

Idea for something to cook - homemade Arbol Chile Salsa - then use it in 5 recipes

[@ktmmatt7243]

Any suggestions on the oil to sear the wellington? I know olive oil burns to fast at too low so is peanut oil good or should I try something else?

[@stingchameleon1]

Been cooking Beef Wellington on Christmas Eve for the past 5 years for my family, always a treat. Similar method minus the crepes!

[@jayhitek]

i finally got to try a real GR wellington a couple of months ago. Always dreamed of it. Ramsey opened up in Boston and me and wife went.. It was good. Not great. Pretty sure it was cooked to 110.. So it was almost blue inside. And I wasn't going to say anything. Those chefs are factory workers. Odds are they're all made the same way that day. Happy I tried it though. Would like to try it again somewhere else. I'm sure not going to try and make it.

[@RealThore]

Definetly making one for Christmas. Super stoked to try my first Wellington

[@x1plus1x]

good positive vibes. keep up the good work.

[@brianazmy3156]

I made it once for the experience except I used venison. It was smaller but still very good. Making a pork one next.

[@philipB31]

Should have had those angels as you cut it… so good…

[@bradbilski]

Love the cook and the channel! Next time, consider cooking it on your Traeger!

[@IamJaneS]

Probably not something a lot of us Aussies would be trying at the moment! Someone made a beef wellington this year and killed 3 of their guests (relatives) and almost killed a 4th. Apparently the (now ex) husband got sick a number of times after mushroom dishes. She was allegedly cooking with death cap mushrooms! That said, that looks freaking delicious! Not sure I'd do the crepe thing, but the rest looks effing amazing. I bet it tasted good too! I will definitely be trying this one.

[@adamyoung480]

Aloha. She was a lovely lady. Been following that one.

[@Antwon22]

Yooo Sam its been a bit used to binge your vids, hope you and the family are doing well!

[@allenfazer]

Beautiful, but I would advise using Dijon mustard, English mustard is too strong for the delicate flavours of beef fillet and duxelles.

[@AndieAnderson-i5n]

I've made this over the years and only had it perfect once (of course before finding STCG & sons). I'm so looking forward to the STCG version....haven't watched yet...more to come. side note - you should probably do a holiday cocktail recipe jam!

[@FenrirYT13]

Crepe is a nice touch I dont think that is in the OG but I really like that idea! I would put a crepe that is a little less done maybe a little sticky so it holds better and doesnt get over cooked idk if that would happen but its a idea.

[@davidpeterson8821]

This looks great! This is definitely one to share with other people. Thanks for the visual. 😎 13:59 13:59

[@hairmetalhaven]

Sam, I love you even more for doing this. I was so excited to see this video.!

[@45searay]

Fantastic, Joes Stone Crab in Vegas has BW on the menu during December…..

[@Virginiafox21]

My parents do a beef Wellington for Christmas every year, so I know the 2 best ways to use that trim meat - 1 is traditional beef stroganoff, obvious choice. It really is great with filet. 2nd is a bit unorthodox, but for the really trimmy bits - it makes an extremely good bratwurst. You use a very fatty piece of pork like shoulder or pork belly in a 1:1. Delish.

[@zackjones8681]

Can you add that to your menu before Feb 2024 please. I'd love to come have some of that while I'm in San Diego next time.

[@CowboyCree63]

I've made Wellington a few times, I usually use an Eye of Round for the beef, but I cook it sous vide to get the tenderness, then sear it before assembly, and it comes out amazing and VERY tender. Plus, a LOT cheaper! I've also made Wellington with a pork loin, which turned out pretty good too!

[@Eric-nw6ls]

Great accomplishment, Sam!! When is max’s turn….??

[@barbaradougherty334]

Sam, my son, who is a butcher, and I made your beef wellington for our big Christmas Eve dinner and it was delicious! We figured out a couple hacks, we seared the meat on our not-Evo (Cuisinart's version) and then cooked the mushroom duexelles on there too. Cooking them on the not-Evo was awesome and our mushrooms weren't wet at all! Thanks for doing the video and for giving us the courage to attempt it. Love you guys, Happy New Year!

[@cursino147]

13:56 Max was cirurgic with his comentary

[@thewarden549]

Lovely!! Thank you Sam!!

[@patsymccown2766]

Fun to watch!

[@DebianLinux-i5i]

Fantastic !! Many Thanks.

[@tonystrades8007]

Looks amazing by the way

[@maximus279]

Great Job! It looked fantastic👌👌👌

[@jillyleblanc720]

2nd like! This is something I’ve wanted to make for years, but like you, I get nervous. After watching you make it, I feel confident I can slam it out of the park! Thank you, Sam!!👊🏼

[@Extrivius]

thanks man, we are making this tomorrow lol like your details better :)

[@StephieSassyPants]

Sam... like so many others, I have always been too afraid to try my hand at the beef wellington. As always, you break it down so well and take the fear right out of it. If looks beautiful and delicious! And as ever, Max and Chancey... beautiful shots and fantastic editing!! 👏

[@BoudicasQuest]

you said, "it just takes a little time", and I immediately thought, "and parcel, and sage, and rosemary"... this one is for the books, sam! beeooteefull

[@BigBoyOGBassLife54]

Same 😂😂😂😂 13:05

[@petermilburn5425]

In the UK they use Pate not mushrooms as the filling/cover. Good as I do not like Mushrooms!!!!

[@TheOneKnownAsJP]

This is something I’ve been looking forward to this for a long time!

[@dhowting]

You know what would have been the I ing on the cake?!....... HOLLANDAISE 😋😋😋

[@RichEvans-rf2zd]

Great info here - and SIMPLE! And THIS could be the best date nite meal to impress! Love it!

[@belilmarilcalaelen6810]

Looks good I think the mushrooms could have been diced finer.

[@lizsmith5126]

one of my favorites .. had beginner's luck and then could never replicate. I'm definitely going to try this!

[@leadgindairy3709]

I think the shrooms need just a few more minutes of evaporation time, that's where the excess moisture comes from. But delicious nonetheless!

[@unclewilco]

Looks great , I always used more pastry on all sides to stop leakage and soggy bottoms but I was prepping 20 at a time but your mushroom pee - that must be the next product on the shopstcg, in small bottles hopefully

[@davidkucher5.0Coy]

It's a beautiful Beef Wellington Sam, I will definitely try it this way. 😊👍

[@JohnHausser]

Forget the fcking turkey ! Beef Wellington is the key for your holidays 😊

[@eskimosuperg6661]

This sounds crazy but you should try to do a cabbage wellington for the grass eaters.

[@danfitzpatrick4112]

That's some good looking filets! Something is going on with beef though.. at least in the midwest. Prices are high, good cuts are rare or out of stock and now I'm hearing lots of beef is being imported from Australia? Maybe because of corn prices? 🤔

[@leedoss6905]

Practice with pork loin cooked rare. I make Pork Wellington sometimes.

[@michelleread247]

Geepers Sam, ok fine, after all my worry, watching vids, etc, I'll go for it! Some time soon... 😬😬😬

[@coloradoferguson7271]

i loveing the cooking videos Sam

[@whocanforgetthis4551]

Two seconds after the new boning knife graphic came on my new boning knife showed up at the mail box 🤘🏻

[@colinaitken9046]

Very nicely done Sam

[@RedBalloon88]

Salmon en croute please! 😊

[@Rahhja]

My wife is from Nebraska and is always talking about Runza or a Runza or a place called Runza where you buy Runza's. Not sure but she says they are delicious. Would love to see a pro make one :)

[@ChefEshi]

You are wonderful, Thank you for recipe

[@hughmann1908]

Oh, imagine shiitake mushrooms, beef Umami 😊

[@Mr.Saltwater]

Just do it! Its not that hard. I smoked the meat for awhile then put the mushroom "rub"on. Score the pastry with a crust cutter. Scared the first time I tried to make it but its easy.

[@Jezeppi1]

Looks Great Sam! Thx 😊😅

[@alvaroreyes630]

Just what I wanted to try this weekend!! Thanks for your videos and greetings from Spain!!!!

[@tonys1064]

Hey Sam, is your BFF gluten free by chance ? Love your channel..❤❤❤❤

[@TheOctopus2112]

Now that you've tackled the Beef Wellington, how about taking it up a notch and taking on the never mastered Beef Jerky?