The Ultimate Beef Wagyu Wellington 😍

@Dr_Paiwan The color of the sauce ruined my appetite

So sorry

@Dr_Paiwan Güzelim etin anasını siktin

Hhhh

@Dr_Paiwan This sauce is not right!

Based on what?

@Dr_Paiwan You have to learn how to make the jus first ‼️

Hi everyone! Thank you SO much for watching my Ultimate Beef Wagyu Wellington video, 350K+ views and all your comments mean the world to me! I read every single one (the love, the questions, the honest feedback even the funny Turkish roasts ). Instead of replying one by one, here’s one big note that covers everything you’ve said. Let’s clear it all up with love and the full recipe you asked for! First the love To everyone who said “beautiful”, “fantastic”, “perpetual orgasm”, “bravo”, “impressive technique” THANK YOU! That makes all the hours in the kitchen worth it. Now addressing your points one by one: The sauce ruined my appetite / the sauce is not right! It’s a classic rich red-wine & shallot reduction (Madeira-style) with demi-glace. The deep color you saw is intentional, it’s glossy and packed with flavor. The lighting + close-up in the video made it look darker than in real life. It tastes incredible with the Wagyu. Sorry if it shocked some of you! Meat is undercooked / you ruined the beautiful Wagyu / waste of ingredients / not worth the effort Traditional Beef Wellington is meant to be rare-to-medium-rare in the center (especially premium Wagyu, it melts like butter at 125°F/52°C internal). I seared it hard and baked it perfectly for that luxurious texture. If you prefer it more cooked, just leave it in the oven 8–10 minutes longer next time. It’s not ruined, it’s how the world’s best steakhouses serve Wagyu Wellington! Too expensive / I could never afford this Yes, Wagyu tenderloin is a splurge! That’s why I joked “cheap on the other hand” the flavor payoff is insane for special occasions. You can 100% swap it for regular beef tenderloin or even a good sirloin roast and it will still be amazing (and way more budget-friendly). No recipe!/ Send the recipe!/ dame la receta My bad! The video is short and visual, so here’s the FULL step-by-step recipe I used (serves 6–8): Ingredients 1.2–1.5 kg Wagyu (or beef) tenderloin, center cut 500 g mushrooms (for duxelles) 8–10 slices prosciutto or Parma ham 2 sheets puff pastry (all-butter) 2 egg yolks + 1 tbsp milk (egg wash) 4 tbsp Dijon mustard Salt, pepper, olive oil, butter Fresh thyme & garlic Sauce 300 ml red wine 200 ml beef stock 2 shallots, finely chopped 1 tbsp butter + 1 tbsp flour Salt & pepper Steps Sear the beef 1–2 min per side until deep golden. Cool completely, brush with Dijon. Blitz mushrooms into duxelles, cook until all water evaporates (10–12 min). Cool. Lay prosciutto on cling film, spread duxelles, place beef in center, roll tightly into a log. Chill 30 min. Roll out pastry, wrap the chilled log, trim, seal edges, score the top, brush with egg wash. Bake at 200°C/400°F for 35–40 min (until 52–55°C internal for rare Wagyu). Rest 15 min. Make sauce: sauté shallots, deglaze with wine, reduce, thicken with butter-flour. Too much plastic / microplastics when heating The cling film is only used to shape the roll BEFORE baking, it gets completely removed before the pastry step. It’s standard food-grade plastic and never touches heat. No microplastics in your dinner, promise! Why so complicated?/ Not worth it / Tears of the Wagyu It is an advanced recipe, yes, but that’s what makes it “Ultimate”! Once you do it once, the next time is easy. And the “wow” on people’s faces at the table… totally worth it. Thank you again to every single person who commented, the good, the critical, the recipe hunters, and even the ones roasting me in Turkish and Spanish! You made the video blow up and helped me improve.

Impressive technique and presentation. Very much so! But LOL Wagyu beef tenderloin?! That's an EXPENSIVE cut!!!

Thank you! Though, it is expensive, it is cheap on other hand

@Dr_Paiwan Etin pişmemesi için elinden geleni yaptı.

Sure

@Dr_Paiwan Kesinlikle.

@Dr_Paiwan after all these process he finds out the party was over

Is that true?

@Dr_Paiwan Plástico cozinha junto ?

Yep

@Dr_Paiwan All that to have raw meat? Nah

@Dr_Paiwan Nice - But No Recipe-

If you want, I can get it for ya

@Dr_Paiwan Do you know “how dangerous are microplastic for health ?”

So edible

@Dr_Paiwan Guess I'm dumb, but the plastic wasn't removed from the beef...how does that work?

@Dr_Paiwan Cuatro días preparando esa verga. para dejarla cruda anda para el carajo.

@Dr_Paiwan Where is the atarodo? 😭

@Dr_Paiwan Wasted bit of wagyu

Sure?

@Dr_Paiwan Bence dünyanın en en en iyi eti müthiş lezzetli aşırı sevmiştim

@Dr_Paiwan Ele ainda estava enrolado no plástico?

@Dr_Paiwan Overcooked beef, Paydough thick red wine sauce and pancake wraps? What is this culinary abomination?

Thank u! He did great

@Dr_Paiwan Yav eti Türkiye’de yiyeceksin. İzlediğim zamana yazık.

@Dr_Paiwan Hibiki 😭

@Dr_Paiwan OMG how effing divine!! Ultimate is right!

@Dr_Paiwan Really want to try that.

Would be the best decision ever

@Dr_Paiwan Wagyu for a Wellington?

@Dr_Paiwan sick cows...no ty

@Dr_Paiwan

@Dr_Paiwan Bir yemek , mümkün olduğu kadar malzeme ile yapılmalıdır. Eklenen her tat ana yoldan çıkmak demektir.

@Dr_Paiwan Did he use Tignanello for the sauce? 🤣💶💶💶

@Dr_Paiwan 🥲😮‍💨🤤

@Dr_Paiwan Beautiful!

@Dr_Paiwan Que tanta pendeja le ponen y quitan jaja

@Dr_Paiwan Vaya manera de echar a perder un buen trozo de carme.

@Dr_Paiwan Yes

@Dr_Paiwan @rehqlqme la receta de eso que parece arepa

@Dr_Paiwan Oof that looks insane, gimme a fork ngl 😂