How to Cook Steak for Beef Wellington Recipe

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. Alright, so I’ve got my pan getting hot here, I’m just going to add some of that olive oil I’ve got, just a, just enough to keep my steaks from sticking. I’ve also added water to my other pot for my potatoes so it can go ahead and start getting hot because as soon as the steaks are done, I’m going to want to go ahead and start my potatoes and my other vegetables. Here’s the tenderloins, as you can see I’ve put a little bit of salt and pepper on the top of each one, pretty generous with that, don’t want to under season anything. So what I’m going to do is let my oil get nice and hot here. So we’re going to sear our tenderloins and we’re going to let them rest and while they’re resting, we’re going to do the mixture, the stuffing mixture that goes in them and then when that’s done we’re going to prepare the tenderloins for the oven. Put those in the oven and then work on potatoes and the green beans. Alright, so I’m going to put these seasonings side down, and what we’re doing here is we’re searing in a lot of the juices. We’re going to keep it on each side for about probably about two minutes, and you’ll see how we get a nice brown. You just want to be careful using olive oil to cook with, that you don’t make it smoke. I usually don’t turn the burner up any higher than about eight, any higher than that and you run the risk of it starting to smoke. You want to watch out because it will pop, as the liquid comes out of the steaks. You see that one's already got a nice sear on it, because it’s moving around on its own. Yeah, yeah look, you’ll see there its got a nice brown sear on it. So I’m going to probably, twenty seconds or so on that side. I do believe these are done so I’m going to go ahead and pull them out of the pan here. "