Step by Step Guide to a Perfect Beef Wellington | Chef Jean-Pierre

Summary by Krater

Chef Jean-Pierre demonstrates how to make a classic Beef Wellington from scratch, detailing the preparation of the tenderloin, duxelles, crepes, and prosciutto wrapping before assembling and baking it to perfection.

From the video

Answers: How do you make a Beef Wellington from scratch?

• Beef Wellington preparation
• Beef tenderloin searing
• Mushroom duxelles making
• Crepe making
• Prosciutto and puff pastry wrapping
• Baking and resting Beef Wellington

Ingredients

• 4 to 4.5 lb beef tenderloin
• pepper
• salt
• Dijon mustard
• clarified butter
• shallots
• 10 oz Portobello mushrooms
• butter
• black forest ham
• tarragon
• portini salt
• egg whites
• all-purpose flour
• 2 eggs
• milk
• prosciutto di Parma
• puff pastry
• egg yolks
• black truffle oil

What it concludes

• Buying a whole tenderloin and cutting it yourself is better than buying just the center cut.
• Using clarified butter prevents the milk protein from burning during searing.
• DuXelles and crepes should be made and cooled in advance to ensure successful assembly.
• Placing the duxelles on a cookie sheet allows moisture to escape faster than in a bowl.
• Egg whites act as a binding agent for the duxelles.
• Resting the baked Beef Wellington for about 10 minutes ensures the internal juices distribute evenly before slicing.