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Ingredients for Beef Wellington Recipe
Cooking Utensils for Beef Wellington Recipe
Egg Wash for Beef Wellington Recipe
Chopping Onions for Beef Wellington Recipe
Dicing Shallots for Beef Wellington Recipe
Mincing Garlic for Beef Wellington Recipe
How to Cook Steak for Beef Wellington Recipe
Making Duxelle for Beef Wellington Recipe
Chopping Parsley for Beef Wellington Recipe
Preparing Potatoes & Beans for Beef Wellington Recipe
Chopping Bacon for Beef Wellington Recipe
Cutting Green Onions for Beef Wellington Recipe
Preparing Puff Pastry for Beef Wellington Recipe
Adding Top Layer of Puff Pastry to Beef Wellington
Cutting Puff Pastry Between Steaks for Beef Wellington
Making Mashed Potatoes for Beef Wellington Recipe
Cooking Haricots Verts for Beef Wellington Recipe
How to Serve Beef Wellington
Summary: Learn how to serve a beef wellington dish with expert cooking tips in this free classic gourmet recipe video clip.
Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga. His specialties are Asian, French and...read more
"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. At this point, you will want to make sure your haricot verts are warm and your potatoes are finished. Place them on a large plate leaving plenty of room for the Beef Wellington. And the last thing I’ll do, the last thing I’m going to do before serving; first I’m going to take just a little tiny bit of that mushroom duexelle that I still have, right on top like that. Traditionally this would also be served with a port reduction or a red wine reduction, but I think it’s just, you put sauce on puff pastry and it gets all runny and doughy and it doesn’t taste really good so there you have it, puff pastry. Thanks a lot for watching this video and hopefully you’ll tune in and see some of my others. "
eHow Article: How to Serve Beef Wellington
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Comments
takoron said
on 8/2/2008 Really enjoyed the "class". Brandon Sarkis shows uncomplicated methods of preparation; tells why certain methods work. Great for beginners or accomplished chefs. Aside comments on selection etc. are very helpful as well. Thanks, Brandon