# How NYC’s Best Beef Wellington is Made | Made to Order | Bon Appétit Source: https://www.youtube.com/watch?v=jWQQhSeKjHA Recap page: https://rapidrecap.app/video/jWQQhSeKjHA Generated: 2025-12-08T17:34:48.736+00:00 --- ## Quick Overview Chef TJ Hoy of Gage & Tollner demonstrates how to create his signature Beef Wellington, which features a filet mignon wrapped in bacon, Swiss chard, duxelles, mustard, and a decorative lattice of pâte brisée, emphasizing the importance of chilling components to prevent a soggy crust before baking at 400°F for 20 minutes. **Key Points:** - The Beef Wellington recipe uses a 10-ounce prime filet mignon, which is seared on all sides and then cooled before assembly. - The unique component in this Wellington is a layer of rainbow Swiss chard mixed with a creamy béchamel and cooled duxelles (mushroom paste) to act as a barrier against moisture. - The assembly involves layering the seared filet on the bacon, then the duxelles/chard/béchamel mixture, and finally wrapping it all in pâte brisée dough decorated with a lattice pattern. - The assembled Wellington is brushed with an egg wash (egg mixed with water) to ensure an even golden-brown crust during baking. - The dish is baked at 400°F for 20 minutes, followed by a 5-minute rest before slicing. - The final plating includes the Wellington resting on a bed of mashed potatoes seasoned with chives, parsley, tarragon, and chervil, drizzled with a red wine demi-glace. ![Screenshot at 00:24: A close-up cross-section of the finished Beef Wellington reveals the perfectly cooked medium-rare filet mignon encased by the layers: bacon, mushroom duxelles, Swiss chard/béchamel mixture, and the golden, lattice-patterned pâte brisée crust.](https://ss.rapidrecap.app/screens/jWQQhSeKjHA/00-00-24.png) **Context:** TJ Hoy, Chef de Cuisine at Gage & Tollner, a historic Brooklyn restaurant recognized by the Michelin Guide (2022-2025) as potentially 'The Best Steakhouse in NYC,' walks through the detailed process of constructing his elevated version of Beef Wellington. This recipe deviates from tradition by incorporating a creamy béchamel sauce and rainbow Swiss chard into the mushroom duxelles layer, which coats the seared filet mignon. ## Detailed Analysis Chef TJ Hoy guides the viewer through making his unique Beef Wellington, starting with preparing the components. First, he seasons a 10-ounce prime filet mignon with kosher salt and black pepper, sears all sides in neutral oil until browned (avoiding overcooking the interior), and then cools it completely (00:47-03:04). Next, he prepares the Duxelles (mushroom paste) by sautéing finely chopped cremini, maitake, beech, and king trumpet mushrooms with shallots, garlic, and leeks, deglazing with white wine and cooking until dry (03:07-05:26). He then incorporates a roux-thickened béchamel (made with roux and scalded milk) and blanched, chopped rainbow Swiss chard into the duxelles mixture, adding Dijon whole-grain mustard for spice (05:37-07:55). The filet is coated in the mustard mixture, wrapped in thin slices of house-smoked and cured bacon (08:04-08:35), and then placed on a sheet of pâte brisée dough. The Duxelles/chard mixture is spread over the bacon, followed by the filet, and then the entire assembly is wrapped tightly in the dough, with the edges sealed using egg wash (08:38-10:58). A lattice design is cut into an extra piece of dough and draped over the top (11:21-11:52). The assembled Wellington is brushed with egg wash and baked at 400°F for 20 minutes, followed by a 5-minute rest (11:53-14:01). For plating, the Wellington is placed on a bed of mashed potatoes seasoned with chives, parsley, tarragon, and chervil, and finished with a red wine demi-glace (14:10-14:17). ### Beef Preparation - 10-ounce prime filet mignon seasoned with salt/pepper, seared on all sides in neutral oil, then cooled (00:47-03:04) - The importance of keeping the beef cold before assembly is stressed to prevent the dough from becoming soggy (01:14). ### Duxelles & Binder Preparation - Duxelles is made from cremini, maitake, beech, and king trumpet mushrooms processed finely, sautéed with shallots, garlic, and leeks, deglazed with white wine, and cooked down to remove moisture (03:07-05:26) - Rainbow Swiss Chard is blanched and shocked in ice water to retain color, then combined with the duxelles, béchamel (roux and scalded milk), and Dijon mustard (05:37-07:55). ### Assembly - The filet is wrapped in house-smoked bacon, then layered with the duxelles/chard mixture, and finally wrapped in pâte brisée dough (08:35-10:00) - The dough is sealed tightly, avoiding excess dough or air pockets, and then inverted so the seam faces down (10:21-11:16) - A lattice design made from excess dough is placed on top (11:21-11:52). ### Baking and Plating - The assembled Wellington is brushed with an egg wash for a golden crust (12:13-12:46) - Bake at 400°F for 20 minutes, followed by a 5-minute rest (12:39-13:29) - Plate on mashed potatoes seasoned with chives, parsley, tarragon, and chervil (14:10-14:13) and finish with red wine demi-glace (14:14-14:17). ![Screenshot at 00:00: Seasoned filet mignon being seared on all sides in a hot pan with neutral oil to develop a crust.](https://ss.rapidrecap.app/screens/jWQQhSeKjHA/00-00-00.png) ![Screenshot at 00:01: Chef TJ Hoy demonstrating the technique for shaping the dough lattice that will cover the Wellington.](https://ss.rapidrecap.app/screens/jWQQhSeKjHA/00-00-01.png) ![Screenshot at 00:24: A close-up cross-section of the finished Beef Wellington showing the pink medium-rare beef surrounded by the bacon, duxelles, and golden pâte brisée.](https://ss.rapidrecap.app/screens/jWQQhSeKjHA/00-00-24.png) ![Screenshot at 03:51: Chef TJ Hoy adding the mushroom mixture \(Duxelles\) to the sautéed aromatics \(shallots, leeks, garlic\) in a large pot.](https://ss.rapidrecap.app/screens/jWQQhSeKjHA/00-03-51.png) ![Screenshot at 11:22: Chef Hoy uses a specialized rolling cutter to create the decorative lattice pattern on the pâte brisée dough layer.](https://ss.rapidrecap.app/screens/jWQQhSeKjHA/00-11-22.png)