Beef Wellington




Beef Wellington - perfect for the holidays or a weekend dinner party, this masterpiece is worth the effort. Visit or for more delicious video recipes.

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    13 Discussions

    Searing meat definitely adds depth of flavor, thanks to the maillard reaction. It's a myth that it seals in juices, though. Any time you get something really hot, you draw out moisture rather than sealing it in.

    Has anyone attempted Ramsey's version?...Im about to look around for some information on it...but if anyone here has tried it, let me know what his nuances are.


    Reply 3 years ago

    I know this post is really old, but I tried Chef's version for Christmas and it was amazing!

    Thanks for all the puff pastry recipes - these are great!

    I'll admit I am picky when it comes to the food I cook, but I would not use Pepperidge Farms puff pastry in anything I cooked or served. I've used it a few times. It's usually the only type of puff pastry available at my grocer. These days, if I want to make something that uses puff pastry, I'll spend the time to make it myself from scratch.

    Why? Pepperidge Farms puff pastry uses hydrogenated oil in their dough, no butter at all. Aside from the health concerns about trans fats, I find shortening (and margarine) absolutely disgusting. The texture feels waxy and wrong in my mouth, the flavor is odd and chemically. I can absolutely tell if a cookie, cake, frosting, or other item has been made with hydrogenated oils. Yes, I know most other people aren't as picky as I am... but some are.

    Please tell your employer to consider making an all butter version of your puff pastry. I'd pay more for it, and I'm sure I'm not the only one who would pay up to, say, four times the price for puff pastry that doesn't taste synthetic.

    Yes, I abhor the taste of things with shortening so much that I'll spend 8 hours making my own pastry instead.

    If you have any input in the videos you post, could you consider toning down the inspirational rhetoric? People in the DIY crowd tend to be pretty down to earth. If my guests raved "for years to come" about a single dish I served, I would seriously wonder whether their lives had meaning. I don't know about anyone else, but I'm much more likely to tune someone out if their tone of voice mimics a polished commercial. A casual conversational voice is far more likely to get me to pay attention. Talk to me as a friend or teacher, not as a voice actor. :)

    Once again, thanks for posting the great recipes! The video quality is great, the instructions are clear, and all the steps are shown with perfect detail.

    7 replies

    then I assume you make all your pastries with lard as well as butter. as far as health concerns about trans fats they are 99%overblown hype most "studies" that find anything are simple data scrapes that have no oversight in methodology at all. as far as this goes I have a very sensitive sense of taste and flavor wise I could never make out a lot of flavor difference texture is where butter and lard shine although lard does have a flavor profile that I like.

    I notice a huge taste and texture difference. As for lard... The texture is fine, but the flavor is too strong for me.

    cooking dot com has a 1.5 hour puffpastry recipe. I made it yesterday, it is pretty decent - considering I have never made puffpastry before. It is butter based.

    i think this is a profit generating instructable. why else give the plug to a specific brand name. Oh well, maiker faire charges an arm and leg to enter, why not support making money on instructables.


    Reply 9 years ago on Introduction

    infact all the instructables posted by this "person" promote the same product. These are commercials under the pretense of instructables; however, I like them, as watching Hells Kitchen has inspired me to attempt beef wellington.


    Reply 9 years ago on Introduction

    Instructables is not getting paid for these posts. However, the content is very good, so I was encouraged to feature them. Hell's Kitchen is also what prompted me to feature beef wellington!

    Yeah, that's why I asked the author to tell her employer to consider making a butter version. I'm hoping someone from Pepperidge Farms actually sees it.