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Easy Beef Wellington
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Aug 23, 2023
Printable recipe below! This video was sponsored by KnifeAid. Get 2 knives sharpened for free here (on 7 knife package): http://bit.ly/2QoNufw use promo code: COWBOYKENT Promo code valid for A Mail-in Knife Sharpening Package for 7 knives #knifeaid #beefwellington #cowboycooking Used in this video: Red River Ranch Original Seasoning: https://kentrollins.com/shop-1/ Cowboy Cooking Apron: https://kentrollins.com/shop-1/ 2 burner propane stove: https://amzn.to/2MG9vo9 Stargazer 10 inch skillet: https://stargazercastiron.com/ Certified Angus Beef: https://www.certifiedangusbeef.com/ Lodge 12-inch Dutch oven: https://amzn.to/2WIThgZ Dutch oven trivet: https://kentrollins.com/shop-1/ Fire Torch: https://amzn.to/2pq4sie Sony a6500 Camera: https://amzn.to/2KzIBMC Zhiyun Crane and Tripod: https://amzn.to/32Wfs4H
View Video Transcript
0:00
This week's episode, ooh, it is special
0:03
Cowboy beef wellington with a homemade mushroom soup with a little white wine in it
0:08
You're going to want to get this, and you ain't even going to have to get dressed up to go
0:22
Hey, thank y'all for stopping by the barn today for another episode of Cowboy Cooking
0:27
But today we are so fortunate that we can come together with a fine group of people here at Knife Aid who sponsored this video
0:34
And we're going to give you some more information about these folks. They are a mail-in deal that you can stick your knives in there, send them off to the mail, and get them sharp
0:43
They'll get right back to you on Pony Express. And anything you need to know, as always, will be listed in the little description for the recipe and everything that we use here in this video
0:52
So let's get started and let's talk about this beef wellington. You want to
0:56
Now, the Duke of Wellington, he won a big victory. He did. What was it
1:00
The victory at Waterloo. Waterloo. Where were you at Waterloo? He was the winner
1:08
And he brought home, and man, they're thinking, man, we have got to celebrate this grand occasion
1:13
So they fixed him this little pastry deal with beef included in the inside, and it was called what
1:19
Let me guess. What? What is it, Shane? Guess. Beef Wellington? Beef Wellington. And today we're using two six ounce fillets that are certified Angus beef
1:27
And they've been aged about 28 days. Maybe a little longer because I had them in an ice box
1:31
Just wait for this deal. My mouth has been watered. Well, you can see we've got the burner lit over here under the stargazer on about medium heat
1:38
Let's take about a tablespoon of olive oil and just splash in there
1:42
Which is about that much because we need a little lubrication to go in there so these things will be just right
1:48
What are we going to season these with? What do y'all expect? Red River Ranch original, yes
1:54
And a piece of meat like this, you need to coat very well sides, top, bottom, everywhere
2:01
Now, I took these out about 30 minutes ahead of time to let them warm up a little
2:05
Just make sure everybody's got some of that love on it. Now, y'all have seen me use lime juice in the past to tenderize meat because it is a natural tenderizer
2:15
But, folks, this is a filet. It don't need no help. I promise you that
2:21
So we got them in there, a little olive oil, good and hot, three minutes each side
2:30
That's what we're going to shoot for, and that's what we're going to do. We've got the little iPhone to go in there, so we'll go to three, turn it over, go another three
2:38
That's six minutes in Oklahoma. Well, three minutes one side, three minutes the next
2:49
Bring them over here and let them rest now some of you might be thinking well I could have had my dough made that we're gonna use and then set them right in there
2:56
No, you'll overcook that if you bring these out here hot and then put them in a dough
3:00
Then back in the hot oven you'll let these things cool off a little And we're gonna let them cool while we make our little mushroom sauce that goes on them
3:07
So stick around now in that exact same skillet that we pulled them two fillets out over you
3:13
So we got this good stuff that's already down in here in it. We're gonna add another tablespoon of olive oil
3:18
two tablespoons of butter. So our butter has melted good, it has mixed with that olive
3:27
oil Some diced onion some mushrooms and you can use whatever brand you want Just don dig them out of the yard because I don think they good for you Now we just going to brown these in this butter
3:42
and olive oil until them onions and them mushrooms get good and soft and tender
3:47
Let's go ahead and pour them two garlic cloves in there and them was honking big ones they was
3:52
minced up pretty nice. Go ahead and stir them around and when you get it mixed well
3:57
I want you to then take a tablespoon and a half of all-purpose flour
4:03
Sprinkle it all the way around because we need to thicken that up. And we're going to cook this till it sort of
4:08
reduces down there and gets everybody covered well. So you can see things is happening just right there
4:15
Things are brown. That flour has got a good coating on everybody. So we're going to add us a half a cup of that peanut grigio
4:23
Fourth of a cup of heavy cream. I wish y'all was here because the aroma coming off of that. It ain't doing nothing but just speaking to me like saying
4:33
Now right now is a good time to what I'd be calling We're just gonna let this go till it thickens and we just want to simmer it ain't gonna take long
4:41
We're gonna turn that down on low When you got it to that point right there and that's what I call thick enough to deal with
4:47
I got me about three of them little thyme sprigs and I just want to rake some of that over there because
4:51
To me, thyme brings such a great flavor to beef and also to a good mushroom soup
4:58
This dog will hunt, and it is a done deal, so let's take him off the burner
5:03
Now, a lot of folks will be telling you, you've got to use a puffed pastry dough
5:07
Have y'all ever made that stuff? I have. You get the dough right, you put it in there and you mash it, fold it up in a square, put it in an icebox
5:14
let it sit long, get it come back out. You do this over and over again until you've got arthritis in your hands and you can't bend your elbows
5:20
That way you can't do the macaroni dance like we did last week. So what are we going to use
5:25
You know the cowboy was going to throw Oklahoma twist in there. We're going to use some canned biscuits
5:31
And what do you call these kind of biscuits? Anybody know? Shan, you know what you call them? Whack-ems
5:35
Whack-ems. That's what they are for sure. Now I have done this with crescent rolls, but they don't hold up as well to me
5:43
So I have done it with sourdough, but I really like the way these old grand biscuits come out
5:48
And guess what? I didn't have to make no dough. You're gonna need to put two of these together
5:53
So we can get her sort of to go in here We'll just go ahead and do this with our thumbs and fingers for a minute to where we can get it sort of in this
6:00
Capacity because we need to make about a seven inch circle if we can get your little flyer both sides
6:07
Get your rolling pin go to work You want to turn them over every once in a while sort of like making a flyer tortilla
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They'll roll out better and won't shrink back as fast Now I like to go ahead and just take me about a
6:23
Spoonful of this and spread it down here because I'd hate for the bottom not to see none of this love
6:28
And then just nestle this creature right down in there with it and then we're gonna put us some right here on top
6:38
Time to cover the wagon sheet over the wagon it is go ahead and pull it all up everywhere
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You can get it now if it tries to pull apart which this may do guess what it needs
6:49
either some water or a little egg wash in there to hold it. And a lot of folks be telling me this is also what you call the bottom side
6:59
So we're going to put him just like that right there. The cooking vessel today, I'm going to cook it in, is a 12-inch Dutch oven
7:06
Now if you was cooking this in the house you would have already preheated that oven to 425 degrees And you want to put this in a big enough casserole dish or piece of cast iron that it don be binding together nowhere
7:17
Now we're ready to go, but we're going to give this just a little coating of butter
7:22
And let's just set him right in here ever so gently. You can see he's got some room on each side, and we'll put the other little partner right in here with him
7:31
Now, what would a fancy dinner be if we didn't try to get fancy
7:34
Now you notice I am not worrying you can't get full-on fancy apron today because I'm fitting to dress these up
7:40
I'm going to impress Shan and the beagle There's plenty of them biscuits in that can so we're going to decorate the trough like it's a Christmas ball
7:48
We are look good don't they so we're going to put them over here on a tall trivet
7:53
Really like coals underneath like coals on top because we're just going to cook this till it browns and warms throughout
7:59
But all that mushroom goodness good with that filet and we are going to eat some fine dining
8:04
Well, you see me loaded up pretty light around the bottom, pretty light on top
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Now we're setting on a trivet, probably about a five and a half inch trivet we are
8:14
That's one way that you can regulate your heat. You can always adjust your trivet height, shorter or taller
8:20
Now where did we get them coals? I know a lot of you ain't got no Bertha and Bertha is in the barn taking a nap, so we drug the washtub up
8:27
But I don't want to be burning this old asphalt that's under here and you might not want to be blistering your concrete
8:32
set it on some bricks or something that you can raise it up off the ground
8:36
put you some hard wood lump in there, and then you can start it. You won't blister a thing
8:40
Now this is more like cooking a biscuit, in a way, because we're going to brown the bottom of that
8:45
get that crust all the way around on the top, sides and everywhere. It will heat through back up there to where that filet is and that sauce
8:52
and it'll be fine dining. So we're going to just keep an eye on it. We will have to rotate the lid one way, bottom the other
8:59
because we do have just a little breeze. So while we're waiting on that to cook, let's talk about these knife-aid folks
9:25
Good people they are. You get to thinking, oh, I've heard that name. Well, they was known Shark Tank not too long ago
9:31
Did y'all see that episode? This company has made sharpening knives easy
9:36
I'd send them this old handmade pair of knife because that thing is so hard to get an edge on
9:41
An old stainless steel knife that I use as much as anything. A good boning knife
9:45
I always liked this little short chef knife, but I broke the point off of it a long time ago
9:50
Now, I've been sharpening knives a long time, and I can put an edge on a knife
9:55
But I get dents and I get dings in them. The thing that I really love about these people is they took care of all that
10:01
I sent it to them, it come back just like it was factory. I mean, I couldn't even tell it had ever been broke
10:07
That's what is so good about this company. They'll sharpen them, they'll do repairs
10:11
You'll be thinking they're brand new time they got back to you. And it don't take long for this to happen
10:16
It's not a membership deal. You can use it once, never use it again. You ain't got to pay no dues to be able to send all this in
10:22
That is so helpful. Say you're just a home cook and you ain't for sure about how to get that precise angle on that edge
10:28
or maybe you messed it up. You can send it in. They will fix it
10:32
There was a time in my life that I was going away from home and my mother had
10:36
arthritis pretty bad in one hand and she couldn't sharpen a knife real good
10:40
She loved a sharp knife but when I come home they be so dull you couldn understand it She would have used these people too So it not just for the professional chefs not just for the cowboy It for anybody that wants to get a good knife sharpened They get them back to you
10:54
They will fix some of the repairs in there whether it's a broken tip or little dings in there. They'll get that fixed
10:59
It is a great gift idea Santa will be wanting it Well, it is a done deal, it is
11:26
You can see by looking at this thing, it is done all the way around. We don't want this to be so crispy
11:31
I want it to have a little bit of that doughy texture to it so when we cut in there everything
11:35
will be good. Now, you see me, I had to rake some of the coals to the outside edge all the way around
11:40
the top of that oven, and then pull them a little ways from the bottom around there
11:44
This is sort of hard to cook because we're really pretty close to that lid as we were getting up there with all this big massive pound of dough that we got on there, but it
11:52
can be done. Just use less heat than you think you actually need
11:56
You can always add coals to it, but it's hard to take them away after that and got too brown
12:00
or burned, so start with less heat, we'll add it if we need it. You see me also reach in there with that fork and pull that edge up to where I can sort of
12:07
see that browning, but really that is by touch too. I could tell that that was getting firm enough that we was going to be done
12:13
Well, I think it's time to find out if them Nafade boys did a very good job
12:18
Now, I don't know if you can hear that, but that's sort of what I wanted on the top. And I'm just going to cut this to where we can see down in there
12:25
And it cuts like butter. Let's just go ahead and pull that out of there
12:29
Looky there, things are blooming inside. They are. You got this good mixture of these mushrooms and everything
12:36
And look at this here. It is what you call just right the color
12:40
I've been getting chastised for not letting the beef eat first. Where you at, beef
12:45
There you go, buddy. How many tail wags for some beef wellington? Quite a few, I hope
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Oh, yeah, that's a good one. So now it's time for your old dad to have a bite
12:57
Are you going to do the Duke of Wellington dance? I'm going to do the Duke of Wellington. Last time I ate beef, y'all seen me do some of these
13:05
Now I'm going to do some of these. If you was at one of them five-star Michelin tire diners, is that what they're called, Shannon
13:15
Michelin tires? We didn't kick the tires. This is five-star dining right here
13:19
Ain't it big? But folks, that there mushroom soup is the star of this deal
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Now, whether it's a special occasion or you just want to eat some really good beef, this is what it's all about
13:30
This is something that I guarantee you will warm your heart and soul. And I want to thank everybody at the Knife Aid
13:36
What did you say that? Beaks says, this is fine dining, Dad
13:41
I'd like to say a special thank you to the folks at NIFADE and for supporting and sponsoring us on this video
13:46
That way we can share great content with y'all. That's what it's about. Just remember now, check the folks out there at NIFADE
13:52
the little promo code and the link, all of that will be down there below. I tip my hat, and I want to thank all our veterans and servicemen and women
13:59
who have kept that old flag flying wherever me and Shan at, keeping it free and this country safe
14:03
I salute them, I do. share, like, and subscribe and remember this
14:08
we don't judge folks, we feed them God bless you each and every one
14:12
and I'll see you down the Duke of Beef Wellington Trail
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