Make video
Beef Wellington
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Beef Wellington, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Beef Wellington. Beef Wellington (filet de boeuf en croûte), a Paris plate from France. Here is the whole thing, one move at a time.
On screen. Beef Wellington
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Beef Wellington, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Beef Wellington. Beef Wellington (filet de boeuf en croûte), a Paris plate from France.
On screen. Beef Wellington
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out beef sirloin, cremini mushroom, prosciutto, all-purpose flour, unsalted butter. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Oven, Sheet pan, Scale, Tongs, Cooling rack.
On screen. Oven · Sheet pan · Scale
Scene 5 · step · 7s
Step 1
Shot. Beef Wellington: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. Set out a scale and the equipment for Beef Wellington. Heat to 400°F / 204°C and give it 5 minutes so the surface is actually hot. Weigh beef sirloin, cremini mushroom, prosciutto, all-purpose flour, unsalted butter, egg, dijon mustard, fresh thyme, shallot, black pepper, kosher salt. Beef Wellington is cooked in Paris as its own plate, not as a copy of a restaurant menu. Sear the sirloin, cook the mushrooms dry, and wrap the meat in a butter dough with a thin layer of prosciutto. Puff pastry is the usual cloak. This pantry bakes a butter dough in its place. Amounts are for 4 from foods this library can count.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Beef Wellington: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Beef Wellington is cooked in france. Also called filet de boeuf en croûte. A thermometer in the thickest center beats guessing from the color.
On screen. Beef Wellington is cooked in france. Also…
Scene 7 · step · 7s
Step 3
Shot. Beef Wellington: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Beef Wellington, until the edges take a little color. Let roasted food sit on the pan for five minutes before you slice.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Beef Wellington: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Roast 35 min in real time.
Voiceover. Add the remaining weighed foods and cook Beef Wellington at 400°F / 204°C. Start checking at 35 minutes. Beef Wellington is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 400°F / 204°C.
On screen. Add the remaining weighed foods and… · Roast 35 min
- 🇫🇷 FranceWestern Europeicon-france-beef-wellington-icon-france-beef-wellington-9
Step 5
step · france
Scene 9 · step · 6s
Step 5
Shot. Beef Wellington: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Beef Wellington, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Beef Wellington, not the…
- 🇫🇷 FranceWestern Europeicon-france-beef-wellington-icon-france-beef-wellington-10
Step 6
step · france
Scene 10 · step · 7s
Step 6
Shot. Beef Wellington: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest Beef Wellington for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in france, with the sauce or garnish that belongs to it. Film Beef Wellington in this shot order and no other: steam rising off the finished plate; a colander and a cloud of steam; the table set with the garnish in a small bowl; a knife sliding into the potato or vegetable. Slate words for the editor: anchor, ripple, jasper, apron, ramekin, reduce, ivory, birch, ridge, iron.
On screen. Rest Beef Wellington for 5 minutes,… · Rest 5 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Beef Wellington is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 400°F / 204°C.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Beef Wellington looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Beef Wellington turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Beef Wellington, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 622 calories, with 47 grams of protein. Pai marks it Indulgent.
On screen. 622 kcal · 47 g protein · Indulgent
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Beef Wellington
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Beef Wellington from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.