Chris Makes Beef Wellington | From the Home Kitchen | Bon Appétit

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Bon Appétit

Month ago

Join Chris Morocco as he makes Beef Wellington with green sauce. This sort-of-traditional approach to beef Wellington doesn’t shy away from using a wide range of umami-rich ingredients such as bacon, soy sauce, mustard, and maitake mushrooms to create tons of flavor. A lighter sauce packed with herbs and a few anchovies balances out the heavy dish and brings old-school beef Wellington into the modern era.
Check out the recipe here: www.bonappetit.com/recipe/beef-wellington-with-green-sauce

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Chris Makes Beef Wellington | From the Home Kitchen | Bon Appétit

Comments
D Jaquith
D Jaquith 3 days ago
115° F is way undercooked. No one in my family would eat it because nobody wants steak quasi tartar.
J B
J B 3 days ago
Why not let it rest? It’s bleeding out.
Antonio deCarmoducci
Antonio deCarmoducci 4 days ago
genius.
Sam Parsons
Sam Parsons 8 days ago
10:45 Chris: what I love about this sauce is that it takes zero time Me: well duh there’s only parsley and cilantro there is no thyme 🤣
Yang Cristina
Yang Cristina 8 days ago
🤣🤣🤣🤣 made my day
Brian Luong
Brian Luong 8 days ago
That is a giants sausage roll
Fly Fishing Like A Pro
Fly Fishing Like A Pro 8 days ago
What happened to the post editing? No funny interjections, just random music... I still am secretly in love with Chris tho lol.
Patrick Gibbons
Patrick Gibbons 10 days ago
The idea that eye round is in any way a good idea for this is absurd. Eye round is tough AND flavorless, it's the worst of both categories. It's for beef jerky or to throw away.
Justin Joseph
Justin Joseph 12 days ago
I came to this channel because brad was on my recommended but now I love Chris !! BA still has a lot of room to grow!!!!
Emily Grace
Emily Grace 12 days ago
LOL! What is this monk chef look all about...?
Jenn Jenn
Jenn Jenn 17 days ago
I’ll pass🤍
pauline dunne
pauline dunne 17 days ago
I’ve never had beef Wellington or Lobster Termador so I was very validated by this video.
Nicole Hughes
Nicole Hughes 17 days ago
If I am allergic to mushroom, is there a good substitute I can use?
donlopeaguirre112
donlopeaguirre112 19 days ago
If that's a B+, Im dying to know what he thinks an A is !
Rebecca Grue
Rebecca Grue 20 days ago
Where is the prosciutto?
aafster life
aafster life 20 days ago
Too. Much. Blood.
David Lawson
David Lawson 20 days ago
I did not realize Wellies involved so much mushroom.
Mira Lax
Mira Lax 21 day ago
The meat is raw.
sid viscus
sid viscus 22 days ago
i'm not sure about chefs who love anchovies. they taste like tuna that's been left on the counter for a week, but all these chefs who use them describe them like they're caviar.
Brian
Brian 22 days ago
Surprised you didn’t you liver in the mushroom mix!
Kimberly Tousley
Kimberly Tousley 23 days ago
❤️
omar escobar
omar escobar 23 days ago
Gordon used plastic wrap to seal it so it would stay tight
sabrinalea08 h
sabrinalea08 h 23 days ago
Without Chris or Brad this channel wouldn’t be relevant anymore.
Kirosoo
Kirosoo 24 days ago
Bright green sauce with Wellington, brilliant. Next time dump some octopus ink into Alfredo, you know, since you feel like it.
Patsy Kiniry
Patsy Kiniry 24 days ago
lucky to say my dad makes this every year for christmas
oogenshnagen
oogenshnagen 24 days ago
What kind of skillet is Chris using to sear the rolled filet mignon?
Tyler Murphy
Tyler Murphy 25 days ago
This makes me so sad that I can't stand mushrooms
Yungbeck
Yungbeck 26 days ago
I brush my mushrooms, never wash!
Branden Jones
Branden Jones 26 days ago
I think prosciutto was the only thing I would add here. Love the adjustment of the green sauce over reducing red wine and beef stock for 35min!!!!!
wbfaulk
wbfaulk 27 days ago
It's not an "em-kay four", it's a "Mark 4".
Dan
Dan 27 days ago
Andy has a goal... To always watch him. Shouting, big arm movements... I never watch Andy
Jeremy Bergen
Jeremy Bergen 27 days ago
Dated or not, I think it's Gordon Ramsay and internet videos that perpetuate the popularity of Beef Wellington. It's one of those recipes that feels fussy and feels like there is a right way and a wrong way, so it's a challenge to accomplish, much like how sourdough bread exploded in the last year.
Face Meat
Face Meat 27 days ago
Chris said "like" 61 times.
Jacob
Jacob 27 days ago
mushrooms are 90% water and you are going to argue that rinsing them will ruin the dish? You should wash your mushrooms off. Even if it's just with a wet rag for whatever insane reason you want to believe moisture will introduce, because dirt will introduce a flavor you don't want, even if it's cooked sterile. And seriously, do some testing. Try cooking, in identical conditions washed wet and unwashed/brushed only mushrooms and see if you find a difference. Spoilers - you won't.
Merrick M
Merrick M 27 days ago
To me beef Wellington equals Gordon Ramsay.
Chiara Ocampo
Chiara Ocampo 27 days ago
Missed you
Vicente Martinez Jr
Vicente Martinez Jr 27 days ago
glad I unfollowed and canceled my subscrition.
Marguarite Therese
Marguarite Therese 27 days ago
I like to imagine that everyone who has seen Sabrina with Audrey Hepburn has mastered the one-handed egg crack...123, crack...new egg...123, crack...new egg...classic
Irongrind
Irongrind 27 days ago
Can somebody update me on where can I watch the other old BA test kitchen members as well?
Irongrind
Irongrind 27 days ago
I'm sorry. I sincerely don't know. That is why I'm asking. You don't have to be so hostile about it.
givememore4free
givememore4free 27 days ago
I don't want to hear I just want an update. You already know that Claire has her own channel, and people just moved on. Don't pretend you don't know.
givememore4free
givememore4free 27 days ago
STFU you know what happened. Stop trolling it's been 9 months and you know where everyone went.
Violet LOPEZ
Violet LOPEZ 27 days ago
Looks delicious
Tristan Peterson
Tristan Peterson 27 days ago
I would to love the option to make tis dish for people
Gus Chiggins
Gus Chiggins 27 days ago
this is probably one of the worst wellington recipe videos on youtube
Katie Heckman
Katie Heckman 27 days ago
We made this tonight and it was INCREDIBLE!!!!
ShadowJetX
ShadowJetX 27 days ago
I have that same little ruler and I would swear my life by it. It's super awesome if you need a straight edge, it's small enough to not be unwieldy but big enough get the job down well with easy to read and accurate measurements. Fight me.
Naila Rae
Naila Rae 28 days ago
Whats the best puff pastry brand to buy?
David Boettger
David Boettger 28 days ago
WHERE IS THE FLAKY SALT?
Ethan Orians
Ethan Orians 28 days ago
Okay im making this sauce.
Kerrien
Kerrien 28 days ago
You guys HAVE to do a pastry chef attempts to make lofthouse sugar cookie” video!!!
iug khp9g
iug khp9g 26 days ago
Claire quit over 6 months ago. That isn't gonna happen.
Faith Rich Fidler
Faith Rich Fidler 28 days ago
I can watch Chris in the Kitchen any day. Make your favorites, make your kids' favorites, make your wife's favorites ... I don't care. Just keep cooking. ;)
Yummy Food Secrets
Yummy Food Secrets 28 days ago
❤❤🤪😝👌
N R
N R 28 days ago
As much as I am disappointed that Brad stayed (and Chris, but idc bout him anyway), we also kind of have to consider that they have kids to feed and put to school. So yeah, having the security and benefits of working in Conde Nast keeps their minds at ease at least for the future of their family. I do hope they’ve reached out to those affected by “the issue” though and feel for them despite their choice to stay.
smn stv
smn stv 28 days ago
Remember when it was provent that minorities were being payed less in the BA kitchen?
smn stv
smn stv 27 days ago
@givememore4free i have other accounts?
givememore4free
givememore4free 27 days ago
Remember last time you posted this on your other account?
Charlotte
Charlotte 28 days ago
At least twice a year i get asked to make filet wellington..am i 17 and only in my second year of learning how to cook? definitely
yachtguy513
yachtguy513 28 days ago
What happened to the layer prosciutto
By Yıldız
By Yıldız 28 days ago
Anlamiommm
Peter Langendorff
Peter Langendorff 28 days ago
Beautifully executed, to be certain. But once you’ve had Beef Wellington prepared by skipping the duxelles and slathering the tenderloin in foie gras, you’ll never accept it any other way.
kenziwooo
kenziwooo 29 days ago
Mr. Pepper?! Excuse me, he is a DOCTOR
Maximiliano Pena
Maximiliano Pena 29 days ago
Chris seems like the kind of guy who'd be using metric units when he cooks for himself
iug khp9g
iug khp9g 26 days ago
So does any competent cook. Metric is used in professional kitchens, so it probably becomes a habit to anyone with even a tiny bit of experience in the field. Also, what is wrong with metric? It's just as easy as imperial if you have any experience with it at all.
Danny Klimt Art
Danny Klimt Art 29 days ago
11:10 Me, when I'm drunk.
dbwinters
dbwinters 29 days ago
Looks like YT is trying a new "commercial every 40 seconds" game here
kinda blue
kinda blue 29 days ago
Sorry Chris, but I'm not gonna spend $70-100 on a Thermapen. I've been fine with my $5 version for the past 5 years. Yeah, it takes 5 seconds to read instead of 2. I can live with that.
London1869
London1869 29 days ago
A little fussy, you say? (Sarcasm font)
Vera Rose
Vera Rose 29 days ago
Wash your mushrooms 😉
Galactic123
Galactic123 29 days ago
Thank god BA got rid of all the annoying troublemakers and kept the heart and soul of the kitchen, the white guys. White men are the best chefs in the world for a reason.
Rachel Guillermo
Rachel Guillermo 29 days ago
Now you HAVE to make Lobster Thermidor, Chris 🤣
givememore4free
givememore4free 27 days ago
You know he's just going to add something unnecessary to it 🤣
Omead Pooladzandi
Omead Pooladzandi 29 days ago
Kenji Alt-Lopez tells me i can wash my mushrooms I still dont but like he said the washing mushrooms thing was a myth so i believe him
Omead Pooladzandi
Omead Pooladzandi 29 days ago
great watch by Chris
bradrector
bradrector 29 days ago
what kind of spoon is he using at 3:30 ??
Rob Larssen
Rob Larssen 29 days ago
“They really wanted to hire someone Black, which I know you’re not allowed to say legally, out loud,” she says. “And Chris Morocco directly told me he didn’t like how quickly I moved up, so he wanted to make sure this person would never be allowed to develop recipes.” As she puts it, management didn’t want another “Sohla problem.”
lency aguilar
lency aguilar 29 days ago
Anyone gunna bring up the spoon
Cassandra Alperstein
Cassandra Alperstein 29 days ago
Where is claire
Cassandra Alperstein
Cassandra Alperstein 29 days ago
I would like her to try and make her own greek yogurt anything haha
Eddie Hates Everything
Eddie Hates Everything 29 days ago
3:39 until this very moment, I had no idea half spoons existed.
Ismail M
Ismail M 29 days ago
Right?!
dePlant
dePlant 29 days ago
Look at the views. Brad’s videos get between x2 and x5 views compared to anyone else’s. What does this tell you? It tells you people watch Brad because they love Brad. They don’t necessarily watch for his recipes (which he forgets) or his kitchen skills. BA is like Xerox after they invented the mouse and user interface. “We don’t know what to do with this- nobody will want it” attitude. You have GOLD right in front of you. His fan base is CULTLIKE. Wake up!😀. It’s ALIVE!!!!
dePlant
dePlant 29 days ago
Chris is boring. Watching him without Brad is like watching The Office without Ricky Gervais. He is only interesting as “contrast”.
Colton Jones
Colton Jones 29 days ago
Is that Nathan's mustard😂😂
Eliot Hochberg
Eliot Hochberg 29 days ago
Two related ideas for series: 1) pick a recipe like this, and have chefs who have different types of cuisine specialties interpret it, i.e. what would a Mexican cuisine Wellington be? 2) Same idea, except what is already a part of different cuisines that’s similar? For instance, every cuisine has a filled dough entree, how ,any different kinds can you illuminate?
Alexander G Russo
Alexander G Russo 29 days ago
Supporting the chefs, not the company
ARandomInternetGuy
ARandomInternetGuy Month ago
BA survived? TIL
Gabriel Martins
Gabriel Martins Month ago
Don't wash your mushrooms: *peel them.* Removes the dirt, and the skin on button mushrooms can get tough when cooked. Shiitakes grow in bark, not dirt, so they don't need any special prep.
blank
blank Month ago
Gordon Ramsay would have had a FIT bc u put the beef in the fridge without the mustard on it...
Rebecca Hutchings
Rebecca Hutchings Month ago
I thought beef Wellington was a fillet of beef surrounded by nuts. Would've been much better.
Tim Retter
Tim Retter Month ago
redemption story
svsguru2000
svsguru2000 Month ago
I don't know why the age of a recipe is even an issue. I mean, bread is pretty old.
Vanessa DeWitt
Vanessa DeWitt Month ago
I think of him every time I crack an egg one handed! 🤣
dgmoocher D r
dgmoocher D r Month ago
I love making this. Great job! A classic is a classic.
AskMiko
AskMiko Month ago
Often I subliminally channel the BA video calendar... EVERY TIME I ponder “when is the next video with Chris” a video appears! Thanks BA 😍
Michael Lindsay
Michael Lindsay Month ago
The biggest tip I can give is to remove the mushroom gills and skin and hand chop.. fry in batches. Makes is so so so much better
Patrick S
Patrick S Month ago
"What I love about his sauce is it takes zero thyme" What does he have against thyme?
Daulah Iftitah
Daulah Iftitah 27 days ago
Please tell me you misheard it...
Amy Gooder
Amy Gooder Month ago
Making puff pastry isn't that hard, it just takes time. I made it for the Wellingtons I made for Christmas and the flavor & flake was so much better than the store bought stuff near me... not that I could get any. No sheets available anywhere. So homemade it was and I'll never go back.
Philip Ferrato
Philip Ferrato Month ago
So much wrong here. He should have watched the Gordon Ramsey video.
jfdd43
jfdd43 Month ago
Chris buys a $600 knife then uses it as a bench scrapper! Common man, just lift the cutting board instead of dulling your knife, and walking around point out with a blade.
Diorjimin xo
Diorjimin xo Month ago
I love Chris so much it’s actually not okay
TheJMSalinas
TheJMSalinas Month ago
He looks like a friar monk
givememore4free
givememore4free Month ago
LMAO
Daniel Edwards
Daniel Edwards Month ago
I know making dishes affordable for people is important but I would NOT make this with an eye round you're better off with beef stew
Raptør Alpha
Raptør Alpha Month ago
It was invented in the Wellington island in Kerala, India 😁
Richard Mcdonagh
Richard Mcdonagh Month ago
For me, finer dice on mushrooms. Another layer inside, be it spinach, pancetta or crepe. Also 10 min rest obvs not enough, liquid all over the shop when u sliced into it. C+. Seemed a bit messy for chris tbh
Dionamuh
Dionamuh Month ago
Weef Bellington.
Eric Uyttebroeck
Eric Uyttebroeck Month ago
Does anyone know which knives set he is using?
tranilator
tranilator Month ago
Could have rested it a bit more methinks.
Antonio Hernandez
Antonio Hernandez Month ago
Chris and Brad are the only reasons I’m still here 😢
x
x Month ago
umm where's the prosciutto
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