Can I Improve Gordon Ramsay's Beef Wellington?
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- Опубліковано 7 чер 2019
- My Method uses Sous-vide Beef Tenderloin and Homemade Puff Pastry but... Is that enough ?? 10% off your 1st purchase using the link : www.squarespace.com/frenchguy
Gordon Ramsay's twitter account : / gordonramsay
Please tweet something friendly ;)
For the beef I used a Chateaubriand, which is the central part of a beef tenderloin or beef filet. It is chilled, then seared on high heat (fully seasoned salt and pepper). Then, it is cooked sous vide for 2 hours - 2 hours and a half, at 50°C or 122°F. Quickly chilled, then in the fridge overnight.
Homemade puff pastry recipe :
--------------------
Lean dough called “Détrempe”
500g AP flour
250g water
10g salt and NO YEAST.
Mix all that and chill for 30 min.
Then for the 22cm square Butter slab.
380g butter : Flatten and chill.
Watch the croissant dough video for detailed process but this one require 6 single folds.
• I Try To Make Croissan...
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Salut,
Alex - Навчання та стиль
Next week, Gordon Ramsay replies by making croissant
He's done that ;-) ua-cam.com/video/K7zdYKn2RJo/v-deo.html
😂😂😂
in a non-systematic way
@@papaskywalker2748 Alex's videos are all about 15 mins of insight and planning for one part of a meal
Gordon has a 2 minute video of him making a whole meal using one word directions.
"Pan, oil, sear, red wine, stock, reduce, mushrooms, plate, DONE"
And he'll fill it with jellied eels. And serve it with mushy peas. And press the button that launches the nuclear missile that obliterates Paris for the final time.
This mans accent is violently french.
Well, he's French, so...
@@danielmcnamar thank's captain obvious
@@CarstenReg I hear Cheh in my oreillette
He fakes it
This is exaggerated. Sounds fake.
"Let me compare my meat to Gordon's meat."
- Alex, 2019
New product for his channel!?
*N I C E*
👀 👀 👀 👀
No . .just no
This only works in english lmao
I love the fact that Gordon Ramsay didn't reply, but Jamie Oliver did instead.
Fun fact, Alex worked with Jamie in the past so they really know each other :)
Finally. A worthy opponent. - Our battle will be legendary xD
where is that response ?
@@oscarestrella3512 in the comments...
@@ximea7293 fiora ?
14:16 “I saw his meat, I think it’s only fair that he sees my meat.”
Wow un'italiano come me che segue alex , ed ha lelouch come immagine di profilo!? Sei un grande
@@asmodeusvicarius2771 “Puoi dirlo forte Samir!”
@@asmodeusvicarius2771 non siete gli unici italiani a seguire il grandissimo Alex 😉😉😊😊😂
what
Why would you ask "what" under a comment section in a language you dont know, the answer will be obviously " bruh its **insert language you dont know**
Bruh , its italian
"I'm going to compare my meat with Gordons meat"
- Alex 2019
I was just about to say the same thing =D
XD
English meat vs French meat, who wins?
Wow
@@illustris. zee germans!
Alex: Perfecting one of the most widely regarded pieces of contemporary culinary art.
Me: Eating frozen breakfast burrito, watching Alex
im eating sour patch kids watermelons
my dude, at least run it through the microwave first
I love how Alex pays the butcher for his time and skill while also going the extra mile and plugging the store. True gentlemen.
this guy takes cooking like its a plan to land on the sun
It's called being french
It’s lovely
I love passionate people
Yes, he is clearly a left-brainer.
like a biologist who just found life on another planet
Nice one Alex, loving the little french mustard twist!!
Jamie Oliver Holy shit love your vids
I had to 👻
@Will BillGC And this is where you're wrong. Why do you think is Beef Wellington one of the hardest dishes in the world? Because there are many different things you have to pay attention to. I've tried to do it twice but it never turned out perfect. This is, I think, a method, if you really want it to turn out perfect and you got the time, you should go for it!
@Will BillGC my first attempt: overcooked meat with no color on the pastry
2nd attempt: too much moisture so the steam cracked my pastry and so it went all soggy
3rd attempt: was decent, wouldve liked more color on my pastry but it was quite crisp and delicious, meat had the perfect temperature
With the price of the meat Im not making this dish that often and for that it is at least one of the harder ones (maybe not THE hardest but it takes a bit of practice)
Next time ill try Alex "recipe" and just do it the day before, if that gives me perfect color on the pastry and my desired temperature on the meat im perfectly fine sitting a few hours in the kitchen, not like I have to babysit my meat while sous vide, other than that it doesnt take THAT much longer.
@Will BillGC sure those are my mistakes and in the meantime I figured it out. But its not a problem at all to sous vide my meat while at work (with a timer) so it finishes when I come back from work, put it in the fridge for the next day and then just have to wrap it up...
I can even put some meat for that day into my sous vide for that day...
It really doesnt make a whole lot of a difference, at least for me. Ill try it for my girlfriends next birthday since its her favourite meal. Im just not that great of a cook, hence my mistakes the first times.
But thanks for your tips! Ill keep that in mind, either for this dish or whenever I have a problem similar to those I had.
Thanks
“let me compare Gordon’s meat with my own meat by drawing pictures on the board”
lol this got me
Your rolling machine, lawd. You’re like a French mad scientist, we stan.
I can officially say *French man rubbing Dijon mustard onto meat log* is the single most spine chilling sound I've ever heard
Le puff
Le pastry
Le dijon
Le meat
- Alex
Le bloody hell
- Gordon
Can't stop laughing lol
@@otniel4494 same
made my day!
(read with aggressive french accent) WHERES THE PUFF PASTRY
*La
Alex I love your videos! What a joy to watch someone who insists on cooking exactness and can even explain it mathematically and in spectacular French language! Thank you for making these videos. They are wonderful. Again-thank you.
I've watched this so many times and i still get goosebumps! looks so good
Hes saying English words but somehow still speaking french
I'm french, what you say is perfectly true, and your comment is quite a fascinating sentence.
there are french words that are the same in english and he pronounces them in french it’s quite fascinating
His french is fascinating
Hahahahahaha best comment
Georges Clemenceau once said, "English is just badly pronounced French."
His filmmaking makes me think of a French Casey neistat, even his workshop area.
Literally a Casey Neistat copy in French
@@yevgenykogan4981 except he don't do the same job hence literally not a copy of Casey Neistat
Yevgeny Kogan you realize Casey stole all of his systematic design from Tom Sachs right?
i swear i had this same exact thought just a few minutes ago. and i just found this channel
Bruh I literally commented this and now saw this
honestly loved this technique! the only thing i’d have to say is that when putting mustard on the meat , it should be warm so it soaks in . but it looks sooooo delicious . this man right here. 📈📈 🔥 just pure amazing !
I would love to see an entire series of his story telling compilation, when he does like the final reveal of the finished meal. Because that 30 or so seconds tells an entire story.
I love how he sounds even more French when he eats something he enjoys
Well no shit, he was speaking french
@@TronciM I was about to answer the same 🤣
Because he is.
The 2nd video he uploads thats fully French when he tries it he just starts saying French sounding gibberish
Cuz he French my guy
I saw Gordons meat, its only fair that he sees my meat..
Uhm, okay.
u gay ass😂
that's the joke
there goes my pure innocent mind...
Better take Gordon out on a date first
Lolz!
absolutely creative in the approach of handling a cook show. not only entertaining, but a bit of thriller and drama. Just highly inspirational. great show
my friends and I bought a full tenderloin for thanksgiving that we've been dry-aging for 35 days and we can wait to make this with this system, it stresses me out too much to not sous vide it first and have no idea the doneness ahead of time. I've watched this video like 10 time, I cant wait. Thank you amigo - if you're ever around a Cirque du Soleil show let me know and I will arrange tickets for you. we watch your videos in the training rooms all the time!!!
this guy just gave me a science , maths ,french and cooking lesson all in one
Don't forget astronomy
You have now earned your degree.
@@heatblair about dang time!
I love, how he says „puff“
*“way more P E Ö U F F“*
MelonanTV ☠️
Peœff
🤣
@Lawit ygm nah you are g
Le peoughphffue
Alex, I want you to know how I see you. When I was young and she was old, Julie Child came on TV. I didn't realize what a national treasure she was, only the entertainment value of her. Know that I'm older (56), I remember with regret I didn't take advantage of her style, education and value to humanity. You're young now, and you're equally entertaining, in your own rights, more so. I hope to continue watching you grow, gaining and becoming over these years, and not lose a world treasure to time again. You're a hit, a beautiful, energetic talent who demands more from a world which demands far too little of itself in my opinion. You're a blessing and a warmth during a time when "friendship" is a cold list of screen names.
I absolutely love your videos! I’ve been binge watching them constantly, and I can’t get over your creativity and amazing accent!
Alex:
Let me compare Gordon's meat with my own meat
Me:
😏
Isn't that a porno movie?
@@CallieMasters5000 definitely one I would watch
Pretty *hard* to ignore that one
...by doing few drawings on the board
Not going to lie. I snorted at that line.
Alex: I want to know what Gordon thinks about my meat.
Gordon: *heavy breathing*
@@roshill2010 Gordon Ramsay: IT'S FUCKING RAW!
Sosig.jpg
Manicmanuel
Alex: (channeling his inner Gordon Ramsay): This is how you make a perfect Beef Wellington EVERY FUCKING TIME.
Gordon Ramsay: That actually looks very good. It’s different from my method and it seems he learned from a very smart teacher. But he ain’t fit to be a fucking MasterChef like me, NEXT!
"Blimey"
Gordon: fuck meee !
My wife and I followed your recipe yesterday and it was simply fantastic! We like the way you analyze each ingredient, justify its legitimacy and optimize it. What an experience, thank you!
"british dish" with a french crepe, woth italian proscutto, and frwnch duxel
That's what the Brits do right? They take things
Alex: "I want le studio to be clean and well organized"
Also Alex: *throws salt everywhere in a two meter radius*
Yes, dont you kno da salt kills the slug bacteria everywhere (stratigically) and yes it is spelled incorrectly on purpose
It's also good luck! :D
The most dramatic beef Wellington montage I've ever seen. 🤭
Veebs Bryan well iv never heard of a beef nepolian
I love how passionate Alex is about food 🥘
Beautifully done Alex. Enjoyed every minute of the video. I could almost taste the dish
It killed me when he said
"let me compare Gordon's meat with my own meat"
5:23
By doing a few drawings on the board”
Let's not take this out of context
@@Hasan-cu5sd no let's take this out of context
Ok, cannibalism
@@Godsecution I love cannibalism
Dude, can you put that beef Wellington diagram on a T-shirt?
Good idea
Jonathan Foster awesome idea
I would buy it.
Yes!! Then send a link to all of us so we can buy one!!
😄
WOW! The reveal on that beef was BEAUTIFUL!!! It was absolutely perfect!
hey Alex, many compliments for your channel. i will say that this is very interesting anyway i think that cooking at low tmp may have a side effect: you risk to loose liquid that is something you will need to avoid if you want the fillet remain soft and tender for the same reason you need to be carefull with salt in the first step. what do you think about after your experience? great job!
I love how this dudes channel name is just "Alex"
It used to be "Alex French Guy Cooking" but now people know him as Alex, the french guy who cooks, so the rest is superfluous.
BREAKING : French homecook arrested for showing his meat to a known Scottish chef
¿ He is British? No?
@@deepvoicedaddy4246 Scotland is a part of the island and kingdom of Great Britain, so Scots are British. Ramsay was born in Scotland and raised in England, both countries are a part of Great Britain and a part of the United Kingdom of Great Britain & Northern Ireland.
JD Jones Ask a Scotsman if he’s BrIrish and see what he says 🤣🤣🤣
@@esalenchik Haha, true... they've only had 300 years to get used to it!
@@jet-black thats only three people ago
So delicious...Beef Wellington that doesn’t even require chewing! It’s also all about the homemade puff pastry...Thanks Alex..You are a joy to watch!
It looks gorgeous! 1) Does the beef come back up to serving temp? Do you rest it before cutting? 2) Is the pastry cooked all the way through? That is, is there a soggy area at interface of crepe and puff pastry?
Gordon : "You don't use Dijon Mustard"
Alex : "Challenge Accepted"
This man straight up drew a particle diagram with accessory ingredients as electrons...
Ok I'm not the only one who thought that.
Right!?😂
I think that was his point
Atom*
A particle diagram 😂 WHAT
Extremely impressed with how respectful you were with paying homage to Ramsay’s skills yet still making the dish your own.
I made my first Beef Wellington this past Christmas and OMG was it good! But omg the stress wondering when it was done. I am going to use your method from now on! Thank you!
It literally only takes 35 minutes to get it cooked perfectly if done right.
Beef Wellington SUCCESS!!! I made my first ever beef Wellington for Christmas dinner today, using Alex’s sous vide technique and it turned out PERFECTLY. My husband was skeptical at first that I was planning on “boiling” $30/lb beef, but he was persuaded once I showed him the video. Thanks so much, Alex! I’ve subscribed to your channel and will definitely be checking out your other cooking videos.
im trying it this year too!
I was curious as to the temperature of the center of the tenderloin after baking
Alex: can i improve Gordon Ramsay's Beef Wellington?
me: searches comments section for a comment from Gordon Ramsay...
Saying: No.
perfection cant be improved
@@damianbiue7728 Perfection is a flawed concept. To me, perfection is STAGNATION. You must always strive to improve! Calling it perfect is to say it cannot be improved any further in some way, shape, or form.
@@BrokenLifeCycle Gordon has perfected the beef wellington.
@@BrokenLifeCycle Gordon has perfected his beef wellington.
If he says he has that is, but everyone else has their own food to make.
WOOOOOOOWWWWW I just started watching you today and I've watched like at least 10 of your videos already. Congrats for making that awesome dish, what a influence.
This is my 2nd Xmas where I watch this video and recreate the wellington. And I did it Valentine's day. This video is great!
How to sound credible:
Step 1: French Accent.
I am hypnotized by his 'R's.
lol...
Step 0: Speak English.
@@soulhound not neccissarily
@@andreedwards8101 and you are saying it in..?
can we aknowlegde the fact that akex is a mad lad on youtube making gordon's dish and taging him ?
dude!!!! this is the PERFECT solution! I am trying this this year for the holidays. BRILLANT!
Dude, I got emotional when you were at your final product. You captured your emotions and satisfaction well. I felt it and should be proud.
Gordon Ramsay: "You're not going to put Dijon there, are you?"
Alex: *OFFENDED*
Different taste profile.... I would do one half and half to try
Me: This guy actually thinks he can improve one of the best chefs in the world's signature dish?
*Hear his accent*
Nah, I can see that happening...
He could have improved it for his pallet. Maybe he would prefer the one he made to Gordons.
@@saint3211 I think you mis-interpreted my comment.
@@RickyVWorld Nope, I mis-read it, my bad :')
best comment EVER lmao
Lmao
Alex, you have an amazing spirit. Never lose it, you are a treasure.
Your passion and love in this video is infectious and I have to say that your description while eating it may be one of my favorite moments of viewing on youtube. Thank you for this video
So you know, in his MasterClass.com version of beef Wellington Ramsay suggests using Dijon as the preferred mustard.
H m m
Buonapartists everywhere! Heresy!
My dude tagged the wrong Gordon Ramsay on Twitter, that's probably why he wont reply lol
That's not the right one?
Sergio Sanchez no he tagged the right account
This guy is going places. So much passion and respect for the art that is cooking. Taking perfectionist to a whole new level! Respect
That looked amazing... I can almost taste it. You are an artist Alex!
that solar system beef wellington analogy was 10/10 just earned u a new subscriber
Big ups to the butcher seems like a very helpful guy
Great video Alex, I was thinking about sous vide for beef Wellington, I'm going to try this for Christmas day
Alex, thanks for making my indoor Christmas something special! Perfect Wellington!
Alex: "Let me compare my meat with Gordon's meat by making a few drawings on the board"
Me: ".......go on"
Guess that's one way to come out the closet...
that look when Alex heard the sentence regarding Dijon mustard - PRICELESS
I made it this Christmas Eve, was delicious and perfectly cooked, Thanks buddy!
hey there Alex, my first time seeing your vids, and I absolutely love it. it's like the perfect combination of food and science, while still showing the passion and respect for the food.
still hoping Gordon will see your meat lol
Gordon : This his how you make Tartiflette
Alex : Hold my Red Wine
Talking about red wine, i wonder what happens to the red wine he made months ago
he drink with beef
Top tier comment XD
my country's butcher shop: dirty af
france butcher shop: fancy af
Seulgi what's ur country?
@@SaiSirigiri-eg3rp Korea
Bryan Stoakley oh i see
Bryan Stoakley I live in South Korea wdym the meat shops in Seoul are nice
His butcher is a high end butchery. His shop is in one premises and his office is another premises. The local butchers most people go to will be quite dirty.
Awesome! the doneness of the beef looks incredible! no grey ring at all. I was thinking: since suis vide means the beef will always be perfactly done all the way through, you could maybe get a better beef to pastry ratio by butterflying the beef into more like a flatter rectangle, like a very large steak (more surface area = more pastry.)
I shed a tear during the final cut- thru - beautiful
That baking scene was so extra...
I love it.
They say that you should never trust a skinny chef but Alex is the Ben Franklin of the culinary arts. A theoretical food physicist.
@@spammy2557 yes it's a saying.
more like the Richard Feynman of cooking
Most chefs aren't fat though.
I like to think of myself as a mechanical food engineer
If you see the amount of butter Alex uses/consumes you know he's just one of those that doesn't gain lol!
Alex this worked a treat dude so grateful for the channel ..
i am a 12 year old want to be chef watched gordan ramsey and yours and it was truely amazing going to make this for my mum for christmas
@timisgod clash stfu you bum
As someone who made this many times. They are damn good and I hope it works out for ya! If more than 4 people make 2, left overs are great!
This dish will have people going back for more!
It’s so TENDER
*proceeds to smash table*
Man i’d like to try that-
Desperate for that meat, huh?
"Let me compare Gordons meat to my meat"
Oh this just got tres interessant >.>
Love your passion for cooking.
I sent Gordon a picture of my meat 5 years ago and he didn’t respond either. 😞
lol, now that's funny!
Sus
Gordon: Well done Alex, this is spot on, one question, this flavor, i can't identify...is this...
Alex sweating bullets : -Glup-....D..Dijon???
That is probably the best looking meal I've ever seen. I've never had Beef Wellington and I definitely feel like I need it in my life now.
I love the way you talk about food
This is what is called passion. We lack this in every day life
I imagined his Wellington being complicated, but this is more insane than i thought.
then I understand the beef wellington....
Its just a fancy sausage roll. ;)
I'd still rather just eat the beef and pastry separately. Never seemed like a good idea to me, even after trying it. Maybe the one I sampled wasn't good and I need to try Alex's version.
Mind BLOWN.
Just want to say your video editing skill is amazing
If there is one video I can watch over and over again it's this one (I've watched it about 6 times now)
Ingredients:
Beef
Puff pastry
Mushrooms
Parma ham
Salt and pepper
French Accent
put everything in the bowl and let the heat of your french accent cook it and it will magically transform into a beef wellington
I used russian accent instead. Not worked :/ My beef wellington grew legs and ran away
@@orosday Not working with Spanish accent either, but instead of grewing legs the met got a mustache.
Ur missing the D I J O N
you need to yell it like chef Ramsay:
BAEEFF
MUSHRUMS
SOLT AN PEPPAH
SPLASH OF OLIVOL
that's he way to do a chef Ramsay's Beef Wellington
Everybody Gansta till Alex pulls out the Beef Wellington graph
Ive watched this video probably 5 times now great job Alex 👍
This guys frenchness makes his videos entertaining
you just looked for an excuse to use the new dough machine, didn't you ;P
Gordon is going to send you his F words by dhl tomorrow 😂😂😂
@@CallieMasters5000 ITS FUCKING *RAW* !!!!
Get Out, Get Out, GET OUT!
This video, this video right here is the one that made me subscribe, awesome job Alex
Awesome vid. Love the energy.