Name: The Easiest Beef Wellington
Uploaded: 2026-02-12T21:31:53.000Z
Duration: 14 min 3 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

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This might be one of the most famous dishes of all time, and yet it's so hard.

I have a lot of recipes for Wellington's and this is the easiest I've ever made.

When I say this isn't hard, I'm not saying that it doesn't require any technique and you could just slap it together and throw it in the oven.

But what we have done with this recipe is I've stripped all the elements of it, mainly the chilling and all the wait time, and

I've found that it's still just as good, if not better.

So if you got an event coming up or you wanna make a special dinner for two, whoever that special somebody is, this is that dish.

This recipe isn't tremendously different from other Wellington recipes.

We've just eliminated a lot of the time consuming parts.

So we'll do our standard season and sear.

And then while that's going, make a quick little vegetable and sauce and then we'll plate it up and enjoy.

This is a 16 ounce or 1 pound, enough for six, two people.

When you go to your butcher, make sure that it's a center cut.

If you can get it, steal that center cut, take it away from someone else.

Inspect it, make sure it doesn't need to be trimmed.

It is almost impossible to over season this.

Even if I dump this whole container of salt on this, most of it would fall off.

Now, fresh cracked black pepper, all sides.

Give it a roll around and all the salt, get the edges cut.

The one thing I'll ask, and you can skip this part if you have the time.

Let this sit at room temperature for about 20 minutes.

Just so it comes up the room temp a little.

It'll sear better that way, but it won't ruin it if you don't do that.

So to sear this, we have a large skillet, a little bit of vegetable oil to coat the bottom of the pan.

One and a half, two Tablespoons, something high heat, neutral tasting.

While you're waiting for that to heat up, your steak must be patted dry.

What moisture separating you from a beautiful crust, Right?

Okay, now, once your pan is hot, you're then gonna add in your beef.

I kind of like to put them towards the edge of the pan just to help, like, really get a quick sear on it.

You can move it around and just sear that for about one to two minutes.

Let it sit just until it gets a little bit of a crust.

Once you got a little bit of a crust, don't worry about it too much.

This time we're gonna go 30 seconds, flip again.

You don't need to get a perfect contact sear on all sides.

I'd rather you have a nice medium rare steak than a big gray ring.

Try to keep it circular if you can, or close to circular.

Now we're gonna kiss the cut sides on the other side.

Because this was not in the pan that long, it's really not that hot except for the exterior.

So we're gonna cool the exterior really quickly by brushing with some Dijon mustard on all sides.

Okay, now we're gonna let that bad boy cool while we make our duxelle.

It'll be cool by the time we're ready to use it.

I mean, hell, you could probably even use a pie cutter in a bowl and just.

But Anyway, we have £1 of cremini mushrooms.

And then we also have two small shallots that have been peeled and three cloves of garlic.

We're not even gonna waste our time using a knife here.

Just throw everything into a food processor and let it rip.

You might have some chunks of shallot in here.

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The Easiest Beef Wellington

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