How to Make Beef Wellington (Video)

That looks so good! I want to try it!

Watching this video actually makes this gourmet dish accessible to the average person.

looks tasty and not that hard to cook. thanks!

Well done! You have created a totally new dish, that not only looks delicious but am sure will impress your guests. However, this is not Beef Wellington Madame,the only resemblance to a beef Wellington was,1) beef, with, what looked like had string tied around it's middle,and I don't remember a word about it being removed, or even why it was there in the first place.Mushrooms, yes it does have mushrooms but not the way you prepared them. I really get annoyed by you people re inventing the wheel,, do you not realise your responsibillity to teach the correct method of a classic dish? you may just as well have added Thai chilli's and soy sauce, for thou art so very innocent to try and exert your cullinary skills for the whole world to see, thouest havest not a clue. My sincere and upmost appolgies if you are offended, but do come to europe or the middle east, (thats squeezed in between 2 continents), and i've cooked it for a few hundred of your fellow country men and women,(that's off the chain was one comment) had no idea what he meant and removed the plastic plate he was eating from to the kitchen for further examination, feeling sure a good pate du campagne would have not been noticed in the absence of foi gras,to attempt what was the the presise problem with the dish our very private seargent was expressing his views on. I was educated to the term meaning, simply, it was most enjoyable. Whilst we are in the kitchen, what is it with baseball caps! is this another of those evolution excuses of not being able to carry out a simple expression of proffetionalism? Kitchen uniforms including the ludicruss hats are for a reason those who wish to wear a baseball cap should at least be able to play baseball, or dance very well, at a night club as a fashion accessory, I have been known to dance before in the kitchen, but with the correct attire at all times, and I'm sorry to say but this recipe is no more closer to Beef Wellington than it is to a baseball cap.Your mushrooms,with red wine????? where was the Pate de foi gras??? and low and behold, no beloved puff pastry to encumpass the regal dish, instead we shall substitute this for some chinese spring roll wraps, it;s so Wellington!!! Did we not need the sauce perougodine, why not add a dollop of ketchup and mayo, for the future catering student, to use as a lazy substitute, is this how we have evolved (as I'm sure you have to beleive in evolution) for what other reson did you murder such a wonderfull culinary experience, and corrupt the mind of the todays youth, I can hardly wait for you to prepare the great exonnerayted perougordine sauce using red bull and sliced pepperoni,served on the side of course. Try making money from this recipe with the classic name, and you will be bankrupt. Madame my sincere applogies, but take your responsibilities to teach a classic dish seriously, or go into a physics class and explain how a square object may be used to transport the human race in the upmost pleasurable and smooth ride imaginable, I'm sure one of your proffessors would enjoy the tale, and report you to Disney. Beef Wellington is a plus 5 star rating, your dish as named deserves a slap, and told to grow up,think of an appropriate intelligent name for your invention, for without it, it belongs in the garbage, where most people with great ideas not thoughly thought out, end up. Do not try and pass this dish off to anyone who may have had the chance of dining in a restaurant, where clowns,or disney peronality are their to distract you from your pallette. star rating for BEEF WELLINGTON (SORRY STARS ARE NOT IN THE RATING, MAY WE USE USEFUL BROKEN PIECES OF CONCRETE INSTEAD, 1/2KG OUT OF 1 METRIC TON. As for a new invention, seriously, remove the string inthe centre of the fillet mignon, call it by a good proffetional name, try to avoid a (presiden) and this dish would reach a wopping 4.5 stars in my oppinion, can not wait to try it. Rod Williams Bahrain

Rod....you really went on a rampage there...

Hey Rod; You sound like you drank the bottle of red wine before you wrote this.I've had beef wellington in Europe where I could have used a chain saw to cut the meat

I have to say, Rod is 100% correct, that video was NOT Beef Wellington. It is sad that new cooks come here to learn and if they are learning the wrong thing, then they will look foolish.

As I was watching the video... First I was thinking, did they have phyllo dough in the "old days"? Then I was thinking, I don't remember this being Beef Wellington, I guess it's been awhile since I cooked a serious dish... or something. Then I saw Rod's comments. Rod, you are a good writer and you made me realize I am not crazy after all and my memory does serve me correctly. That was not Beef Wellington. And, you are right. With a new name, the dish could become wondrous! 3 cheers for Rod for saying it like it is.

WOW!! You are all very serious about your Wellingtons lol

I'm not much of a cook and had never seen beef wellington until "Hell's Kitchen" aired. And I agree that this looked different, but, what do I know? lol.

Rod, Great ideas - well thought out; horrible writing (it's utmost, not upmost). Believe me when I tell you that I could make the same minced meat out of your writing that you made of this misrepresentation of Beef Wellington. Two suggestions for you to work with (of several that I could make, but let's keep it simple for the sake of attainable improvement): 1) A separate paragraph for each idea or concept, not one run-on collection of words. 2)A sentence with less than 50 words. It is clear that you have an extremely active and intelligent brain, but the 'stream of consciousness' style of writing rarely works well. Use paragraphs, shorten your sentences, and write like you realize that someone is going to read it, not like it actually sounds in your head; filtered and polished, not rambling. I absolutely enjoyed WHAT you had to say nonetheless, and want to add my voice to the chorus of thank-yous for setting us all straight. At least a few faux pas were avoided thanks to you, I'm sure.

Hey ERS this is not an English grammer site it is a cooking web site. Good call Rod. This is a very nice dish, easy to prepare for a home dinner party and it should show nicley. However this is not Beef Wellington as has been pointed out by others. Anyone who wants to learn to cook should not come here because many of the receipes are not loyal to the original. This site is great for some info but if you want to learn to cook go to a culinary institute. Their recipes will be loyal to the originals and you will pick up all the tricks and tips you neeed to know.

ha haha,, you cooks are funny, and yes, i do come on find out how 2 make a wellington, and do agree, thats whats not the kind of wellington, hell kitchen has on their shows. { thats when I watched the video} then seen this blog.

My goodness Rod!! It's a recipe!!!! No it's not like what Hell's Kitchen makes, but hey, it might be good. Looked good to me. Not ALL recipes are the EXACT same. It had dough, beef, and mushrooms, like a Beef Wellington. Some things were different, but who cares? It all goes to the same place! If it tastes good then that's all I care about!

I think people who upload a recipe have a basic responsibility. The video could have been named "an easy alternate to beef wellington" or something. Cooking is a profession and art, it would be like calling gravity algebra or something. It is however a nice video, an easy dish to prepare and great idea.

OH! well, this is NOT realy Beef Wellington. ¿where is the Patê?

I don't think anyone that knows anything about cooking expected to watch a 3 minute video and learn how to make a Beef Wellington. The dish is just another dish . . . just named wrong. I think the name of this dish should be "Beef Oh-Wellington". Let's not take all this too serious. After all . . . if we were all 5 star chefs, we wouldn't be looking up recipies on the internet.

Bravo Barry well said. I think you people need to lighten up. By the way I agree with imklewless.

Will the real Beef Wellington please stand up !

you said it, hockeymom! i just keyed in to look at a recipe. this guy "rod" translates to me, "pompous "! hilarious!!

Thank goodness ERS was available to give Rod a lesson in proper essay writing. I sincerely enjoyed it. It is comforting to know that I'm not the only one that giggled at the misspellings and run on sentences!

Do we really need to write this much about Beef Wellington? Lighten up people.

Yes Rod, you are correct. It's not Exact Beef Wellington as defined by the Culinary Institute of America. And we know that. It is something simple and elegant for home cooks to prepare. Besides, only a small amount of home cooks have fois gras and pate in their cupboards. And what's all the ranting about baseball caps? You are weird.

I have seen Sarah Moulton executive chef for Gourmet Magazine and star on the Food Network make a "Beef Wellington" this way. I also have seen Ina Garten of Barefoot Contessa also make this in similar fashion, Paula Dean with Oyster pate....all used phyllo dough. Not one claimed it to be the standard recipe as most people know it. I think it is a great and easy way to take spin with what would be a dish most home chefs might back away from at first. The ingredients are expensive so I know I would think twice. If your faux Wellington comes out nicely you might give the orginal a try assuming you like fois gras? I am sorry for the spelling errors no spell check. Good Luck if you try the Wellington I know I will!! Janet

So, does anyone know of a beef Wellington guide for those who would like to try the "real" thing? I am going to try this, looks straightforward, tasty and creative. But, just so there's no confusion, I'll call it "entrecôte dans couverture" LOL! ("beef in a blanket")

Bravo Rod. Where as this looks like a wonderful recipe, Wellinton it is not.

Looks fabulous and not difficult to prepare. I can't wait to try this recipe. ;)

Geeee lighten up......maybe it would have been better if they had said, my version of, oranother version of, or, and so on, and so on.........anyway it looks darn good and i'll certainly give it a try thx

Rod This may not be the original "beef wellington" but it is beef wellington in one fashion or another. I think this one is a great rendition.

I've eaten Beef Wellington in restaurants and have made it myself. Never had one yet or seen a recipe that omits the Pate. I wondered myself about the string but hey.....nothing to loose sleep over Rod.

the video showed the string off when assembling. my question is.....could these be made ahead of time and kept refrigerated for a while and then baked?? would they be soggy??? get cooked inside??

Rod, Where is your recipe of Beef Wellington?

I enjoyed the comments more than the brief video. Thanks to everyone who spoke up. The beginning of the video credits Wesley for its development. However according to Wikipedia, "the origin of the name is unclear. One theory is that beef Wellington is named after Arthur Wellesley, 1st Duke of Wellington. Some have suggested this was due to his love of a dish of beef, truffles, mushrooms, Madeira wine, and pâté cooked in pastry, but there is no evidence to say for sure."

It does look good........And to all the people who have neg. comments about this dish..........If you don't like it, Don't make it!!!!!

This may not be the original recipe true,just the same it was delicious and a hit with my dinner guest.It was an easy to follow recipe and turned out flawless. I did make a delious red wine and tri-coloured peppercorn reduction sauce to acompany the beef I served it with baked mashed potato rosettes along with green beans almondine and beet and carrot salad with balsamic vinager I served cheese cake for dessert and dinner was a hit . P,S. For those of you tha have too much time on your hands I haveto much time on your hands enjoy correcting my spelling and grammar errors . I left them in just for you. Ms. Rose