Ingredients for Beef Wellington Recipe

Series Summary

Are you trapped in Hell's Kitchen, trying your best to prepare 14 beef wellingtons cooked to order for five tables that have been waiting for an hour? Have you been avoiding eye contact with Chef Ramsay because you've burnt the wellingtons for the third time of the night? Do you even know how a proper beef wellington recipe should be cooked? Well fret no more: ExpertVillage is here to help.

In this free gourmet cooking class on video, learn how to make the perfect beef wellington recipe. Our expert chef will walk you through his recipe step-by-step, with a list of ingredients and cooking utensils needed, how to make an egg wash, how to prepare the vegetables, seasoning tips, how to cook steak, how to make the duxelle, how to put the welllington together, how to make the potatoes, and how to serve the dish.

If you watch these videos and practice this recipe carefully, you might save yourself a great deal of pain and suffering when it comes time to prepare this dish for dinner guests. Despite the complexity of the recipe, beef wellington is a great recipe to try for your family and friends. This delicious classic dish will be well worth your effort when you hear the compliments come pouring in.

Video Transcript

"Hi, my name is Brandon Sarkis on behalf of Expert Village. Today I’ll be showing you how to make Beef Wellington with crushed Yukon Gold Potatoes and Haricot Verts. Okay let’s start with our ingredients. It’s a pretty long list today but you’ve got to realize you’re making dinner for two people here so, you’re going to have a; quarter cup of olive oil back here, I have a half a cup of red wine, you can use something cheap or you can use something nice and expensive and not feel bad about drinking half of it. I’ve got a cup of heavy whipping cream, I’ve got one egg in a small bowl, you’ll see why in a few minutes, five or six cloves of garlic, one shallot, half a cup of shaved Parmesan cheese, I’ve got a whole onion here but we’re probably only going to use about a quarter of it. I’ve got about a half a cup here of something nice, exotic mushrooms, I got chanterelles which are my favorites but they’re really expensive so you could get one of yours or you could get Portobellas, you could even use little, you know just normal button mushrooms if you’re really wanted, other mushrooms are nice as well. Got about a quarter of a pound of haricot verts, these are fancy, expensive French green beans, they’re really, really good, they have a little better flavor than green beans, they are not as chewy and tough either and I got these on a trip. I’ll cut them up in a minute, trim the ends off, snap the ends off. I’ve also got one stick of butter; I’ve got a bunch of green onions, I’ve got about six sprigs of flat leaf Italian parsley here, I’ve got four Yukon Gold potatoes, you could probably do five or six, you know whatever, it just depends on the size, these are pretty good sized Yukon Gold so I went with four. I’ve got two beautiful beef tenderloins, I like six-ounce beef tenderloins, anything bigger is hard to get wrapped up in the puff pastry. Over here to the side, I’ve got four pieces of bacon, and last but certainly not least, slightly off camera I’ve got two sheets of Puff pastry, which are you buy frozen at the store. They’re still be folded, what’s going to happen is, as they thaw, we’re going to unwrap them, we’re going to unroll them like that, but we’ll get to that a little later. "