Individual Beef Wellington | Chef Jean-Pierre
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Hello There Friends! This recipe transforms the classic Beef Wellington into a perfectly portioned individual serving, ideal for a …
i dont like this man.. he acts like a clown
@4:45, too Fast! No sear on the edges because you rushed it!. The edges are rare and tasteless, however the final product is medium rare!
I am not sure what that sauce is though. Me I would do a 5 mushroom, 8 Cheese Sauce with roasted elephant garlic and roasted Poblano…
That really did come out looking right. Bravo Chef…
Bob Ross, Rest in Peace ✌️.
Ok. Now Imagine adding some Brie, and or Real English Cheddar 🧀😃!!!
Thanks to you i learnt a lot
Chef Jean-Pierre: I made this recipe today, Christmas Day, for my family. It was delicious! And it looked just like yours – inside and out! My family loved it! And I’m just an ordinary cook. I want to thank you for your clear instructions and for giving me the confidence to try such a complicated dish. After all, even a child could do it. 😊
Merry Christmas and blessings in the new year! Can’t wait to see what’s cooking ahead!
😘👌
The mousse is a bold move.
If you don’t have steak, don’t use them 😂
If you don’t have mushroom, don’t use them😢
If you don’t like Shallot don’t use them😂
First I want to say Merry Christmas to you and all of your loved ones. Second I want to say thank you for teaching me how to cook. I could always follow a recipe but have always been too afraid to stray from that recipe and I can follow all the processes but you have helped me to understand those processes and why we do them and when we do them. Your explanations have been invaluable to me. I cannot wait to try this way to make my first beef Wellington and to make it "look pretty" as you would say. Thank you Chef for this recipe. I am curious though why you do not use the internal thermometer (probe) that comes with your oven and always use one you have purchased separately. My new oven that is similar to yours came with an internal probe, is it not good to use?
Chef…. As an American since birth… I completely relate to you not having the word you want when youb want it. You know what you mean! Because of your expressiveness, WE know what you mean! But forget about the words, the food says everything!
I wonder why he had to open a new bottle for this video? 🤔
😂🤣😅
❤the cookware ❤😅
Thermometer = Good Cook!
Looks amazing! Cooked a giant Beef Wellington for Christmas last year, I might have had a bit too much to drink. I got one little slice then when I looked for a second slice….boom, it was already ALL gone and it was a GIANT filet.
I mostly followed your receipt so it must have been good!
Thank You For Inspiring Your Subscribers Not Only To Become Better Cooks, But To Eat A Better Diet.
A Very Health & Happy Christmas Chef Jean-Pierre, & All Your Family & Friends Too.
Blessings 🎄🎅🏻✨🙏🙇🏼♀🙏✨🎅🏻🎄
Wow, that turned out perfect looking, the beef was cooked to a perfection! The mushroom puree looked much easier to do than the tradition mushroom mixture. Sure this took a little time, but plenty doable by anybody at home. Thanks for sharing a great recipe.
Chef, I found you yesterday and have already spent hours watching your videos – thank you thank you – love your style! Question… why is your finishing technique / egg wash differ so much for the individual recipe using the ‘mousse’ versus how you did it for the classic Wellington using the larger chateaubriand cut? If I do individual but with duxelles versus the mousse, which finishing technique, crepe or no crepe, which egg wash? Merci encore, I look forward to watching more videos and practicing all that I learn from you.
Buon Natale~~Joyeaux Noel~~Merry Christmas!!
I wish i would have found your channel when i was in culinary school. i've learned so much more just from watching your videos over the past year than a school taught me.
Master Chef Jean Pierre, master of onyion!! KING OF COOKING!!
Looks amazing Chef! You make it look easy. Merry Christmas and Happy New Year! Cheers
Chef, you are amazing. This is maximum joy! Thank you.
I love my job, always makes we giggle!
Chef, you’re the Bob Ross of filet mignon!
This is beautiful, but I would have it medium well.
Written on 12/22/23: I was planning to drive about 400 km tomorrow to visit my parents and my brother‘s family for Christmas.
Christmas has to be postponed this year, most of them are down at the moment with our favorite pandemic‘s current winter wave.
So I ran out of plans for Christmas about 20 minutes ago. I just decided to go and buy some Filet, mushrooms, puff pastry and a chicken breast.
Thanks JP, you did not really safe my Christmas, but you gave me something to do instead 🙂
_______
Edit on Christmas Eve:
Done it, loved it, will do it again. Although I prefered the traditional Wellington with Duxelles a bit more. The chicken breast was not really necessary for my taste, so I will modify the individual Wellington accordingly. But that‘s personal taste, one has to try to know. The sauce was gorgeous and I added a handfull of left over mushrooms to the shallots.
Of course I make it with your beef stock, wich I make every 4-6 months when I run out of it, I always get 8 kg of bones, half with meat, half with marrow and cook around 12 l of the stuff. Running out of it is not an option!
Thanks again.
MAn, I only bought 2 sheets of puff pastry because that's what the recipe said…. but looks like it should have said eight. 🙁
Absolutely incredible
Love you too Chef! Thanks for the great videos 😊