hey guys how is it going so today's lesson is a little bit different because we're not doing
a normal english lesson but i'm going to show you how to cook something from britain we're
going to learn some british food and i really hope i can do a series of videos like this to
show you all sorts of stuff that you can cook from where i'm from so today we're going to do
a beef wellington a beef wellington is a fillet of beef which is wrapped around with pastry
but there are a few more ingredients other than that so the main things you need to make
the beef wellington in terms of equipment is you need some cling film that's very important
you also need some kind of blender okay or you could just use a knife instead if you don't have
a blender but it's going to take you a lot more time you need as well one of these you need a hob
and one of these you need an oven uh that's basically all of the equipment so guys
here we have our beef fillet so this is a really nice piece of beef it's expensive
uh but it's very lean and very very tasty so what i've done is i wrapped this beef fillet last night
with cling film so this plastic we call it cling film and you need to twist it like this
and get it really tight so that you get the shape now what we're going to do is we're going to sear
this beef wellington so if you sear a beef wellington we basically
fry it so we fry it using a frying pan and i'm using olive oil so make sure you get a good amount
of olive oil if you say a good amount means a large amount of course we need to
turn on this and make sure it's very hot before you put your beef wellington in
so we're going to put the beef fillet into the frying pan and we're going to sear it
let the beef philip sear on one side for about 30 seconds and then you want to turn it
and get it all brown on the outside but at the end you still want it
pink in the inside because later we're going to cook it another way
using the oven so you don't want to cook it too much when you're using the frying pan
okay you also want to make sure you do the top and the bottom
so it's completely sealed so if it's sealed it's cooked all around the outside
turn it off and now you want to let it rest and cool down a bit so let it rest and cool
down for about 15 to 20 minutes okay okay so now we're gonna make the mushroom do shells
okay so this i'm using a variety of different mushrooms i've got a couple of varieties of
mushrooms any mushrooms fine wild mushrooms are better and what i need to do is i need
to make this into a paste which we're going to put on to our beef wellington onto our
beef over there so i'm going to use this okay i'm going to use this to
chop it up finely so this is called a blender this is a hand blender which is not the best
thing for doing this if you can get a blender where you put the mushrooms inside it's much
better but this is all i've got so it's going to take me a bit of work but i should get there soon
okay so that is what we've got now is we've got a paste a kind of mushroom paste but there's too
much water in this paste at the moment so what i need to do again is use the frying pan and
again with a little bit of olive oil just a little bit this time and a
spatula this this is a spatula i'm going to put that i'm going to scrape it in there
and i'm going to get the water out of here okay so i'm gonna put it in there
for a few minutes i'm gonna add a little bit of black pepper grind some pepper in there
and what i want to do is i want to keep this in here and really make it into a thick paste because
i don't want liquid i don't want too much water and then we're going to have like a mushroom pate
du chelle it's called you can see the steam is coming out of that mushroom now all of the water
uh we don't want that this is also going to intensify the flavor when we get the
water out it's going to get it even more it's going to be really tasty
so now we can see the mushroom the shells is pretty dry so a lot of the liquid has come out of
that and we've got like a we've got like a paste okay a dry paste so i can turn that off and i want
to leave that for 10-15 minutes to cool down okay you need to let it cool down before going on to
the next step of making the beef wellington but the fun part we're going to wrap our beef fillet
and first of all i put down a piece of clean film so i've got my plastic here that's very important
and as you can see here i have got some ham now this is san daniele ham but you can probably
find parma ham which is the same thing and this is going to keep all of the moisture inside the
beef fillet so what i do is i need to start taking some ham and i'm going to place it
on my plastic here okay on my cling film and you want to get the ham
and you want to overlap it it's very important that it overlaps
okay so they stick together and it creates a a layer between your beef and your pastry
okay so we have something like this we have all of our ham lay down on the
plastic wrap now i've got my mushrooms and i'm going to paste that on top of the ham
so i'm going to scoop it all on
first
and then i'm going to start creating a paste all across my ham
i have the b fill it so what i'm going to do is i'm going to transfer that
and place it on top i'm going to start wrapping the beef
and twist and wrap it
and get it tight okay so we want something like that
and it's all wrapped around with ham and mushrooms and we we want to keep it we want to keep it in
that shape okay so now what we're going to do is we've got our beef wellington we haven't got the
pastry on it yet but now we want to put it in the fridge for 20 minutes just to settle down
and cool down inside as well a little bit okay so i'm going to transfer this to the fridge
and we'll find it again in 10 to 20 minutes okay we're now going to wrap it with the um
the puff pastry so this puff pastry is going to puff up it's going to expand and get bigger
so if i unwrap this you can see what i'm going to use we place
the beef like this and again we want to now carefully wrap it
ah it might be perfect and then where it finishes there we want to cut this
here so i'm going to use my knife and cut the excess okay the extra pastry
and pinch
and twist
so i'm going to draw a line down here
and then i'm going to draw some lines like this so it's going to give it a bit of a pattern
and i have prepared the puppy we have to get the puppy on top so we know this is the
papi beef wellington and the last thing before we put in the oven is because we want it to look
golden uh when it comes out we need to add egg yolk so i prepared a couple of egg yolks here
now you should do this with a brush i don't have a brush so i'm going to get messy and do
it with some kitchen roll so dip your kitchen roll in like that and then start painting
i'm happy with that so what we're going to do now is
we're going to put this in the oven so the oven i put on mark 200 so 200 degrees celsius
and this wants to stay in the oven for 15 to 20 minutes remember we've already cooked the
beef a little bit and you don't want it the beef to be cooked through and dry you still want it
a bit pink in the middle so 15 to 20 minutes and we have a look to see what it looks like
okay so the moment of truth let's slice this wellington and see how it looks inside
okay there you go guys so there's the wellington it's pink in the middle because i like it quite
raw but if you want it done more just keep it in the oven a bit longer until it's uh well done um
we've also got some gravy here so this is a red wine juice that we're going to put on top we've
also got roast potatoes and some asparagus if you want to find the recipe you can find that in the
description of the video and we're gonna start eating okay see you in the next cooking class