Ep 6. The French Chef: Filet Of Beef Wellington

The French Chef with Julia Child is a beloved cooking show that aired in the 1960s and 1970s, featuring the renowned chef Julia Child demonstrating classic French recipes to an American audience. In season 5 episode 6, titled "The French Chef: Filet Of Beef Wellington," Julia takes on the challenge of preparing one of the most iconic dishes in French cuisine.

The episode begins with Julia introducing the dish and its history, explaining that Beef Wellington was named after the Duke of Wellington, a British military hero who defeated Napoleon Bonaparte at the Battle of Waterloo. The dish consists of a tenderloin steak that is coated in pâté and duxelles (a mixture of finely chopped mushrooms, shallots, and herbs), wrapped in puff pastry, and baked until crispy and golden brown.

Julia starts by showing viewers how to trim a beef tenderloin, removing any fat or sinew and shaping it into a neat cylinder. She then seasons the meat with salt and pepper and sears it in a hot pan to brown the exterior and seal in the juices. Next, Julia makes the pâté by combining chicken liver, cognac, butter, and seasonings in a food processor until smooth and creamy. She spreads the pâté onto a sheet of plastic wrap and wraps it tightly around the beef.

Next comes the duxelles, which Julia prepares by finely chopping mushrooms, shallots, and thyme and cooking them in butter until they are tender and fragrant. She spreads the duxelles over a sheet of puff pastry, lays the wrapped beef on top, and wraps the pastry around the beef to create a tight package. Julia demonstrates how to crimp the edges and create a decorative pattern on top of the pastry, then brushes the surface with egg wash to give it a shiny, golden finish.

The final step is baking the Beef Wellington in the oven for approximately 30-40 minutes, until the pastry is deep golden brown and the meat is cooked to the desired doneness. Julia advises viewers to use a meat thermometer to ensure that the internal temperature of the beef reaches 130°F for medium-rare. She also recommends letting the beef rest for a few minutes before slicing into it, to allow the juices to redistribute and prevent them from spilling out.

Throughout the episode, Julia's signature charm and humor shine through as she shares tips and tricks for making the dish successfully, such as using a pizza wheel to trim the pastry edges and using a silicone brush to apply the egg wash. She also encourages viewers to have fun and not be intimidated by the complex-looking dish.

In the end, the finished Beef Wellington looks absolutely stunning, with its flaky pastry and juicy, tender meat. Julia slices into it to reveal the layers of pâté, duxelles, and beef, and declares it a triumph. She suggests serving it with a simple salad and a glass of red wine for a truly elegant French meal.

Overall, "The French Chef: Filet Of Beef Wellington" is a classic episode of a classic show, showcasing Julia Child at her best as she demonstrates how to make one of the most impressive dishes in French cuisine. Even decades later, her expertise and enthusiasm are infectious, making it clear why she remains an icon of cooking to this day.