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Thank you so much for watching and extra thanks for Patreon supporters! One of my friends who studied abroad here in Japan made beef wellington for Christmas when I was in college and it was delicious! I made it slightly different from how it's traditionally made with ingredients I got from a Japanese supermarket! Merch https://crowdmade.com/collections/jun... ►Patreon: / junskitchen ►My cooking vlog channel: / junyoshizuki ►Channel with my wife: / rachelandjun ► Vlog with my wife: / rachelandjunextra ►EQUIPMENT I use on my channel that you can buy online (Amazon affiliates links) Lattice Cutter: https://amzn.to/39Rosiu ―Knife― Chef Knife: Sekimagoroku Gyuto (http://amzn.to/1OkxnYt) Chef & Utility Knife: Zwilling twin fin (http://amzn.to/1OkzyLF) ―Sharpening Stone― KING Japanese Sharpening Stone 1000/6000 (http://amzn.to/2uokk32) ーDroneー Mavic Air 2 https://amzn.to/2HkGtJP ―Camera― Panasonic GH5 (http://amzn.to/2uomMqi) Lens: LUMIX G LEICA (http://amzn.to/2eEYzbk) 【Ingredients】(Serves 2) 300g beef tenderloin salt & pepper 2tbs Dijon mustard 15g unsalted butter 200ml dessert wine 15g beef stock 1-2 clusters of mushrooms (or 300-400g of any mushroom you like) 1 clove of garlic 30-50g nuts Prosciutto (enough to cover the meat) Puff Pastry (enough to cover the meat) 1 egg yolk + 1tsp water ►Instagram (インスタ): / junskitchen ►Music by Epidemic Sound: http://share.epidemicsound.com/rDvsz★Cat Merch! https://crowdmade.com/collections/jun...