John you use the phrase "that's a work of art " in a lot of your videos but in this case that couldn't be more apt. The whole thing showed the utmost dedication to producing the best food possible.
i think what makes this wellington so visually pleasing (on top of the lattice which appears to have become a thing on youtube, lol) is the ratio of the duxelles to everything else. usually, its a thin layer, but in this one it seems like a 'proper' layer, if you will. the right ratio to the beef and the pastry. beautiful. i wish i got to see the beef portion being made.
ive never had a beef wellington but that looks like the Adonis of beef wellingtons. that's a wellington that demands you call it Papi and give it all your money.
Exactly as I prepare it myself. Been doing it for 50 years. Might mention purchased the exact same oven Rational SCC xs model. Exact model Of oven but small. I bought this oven (sold a kidney on eBay) and had fitted at home. Best oven on the planet for temperature control. Too be honest? With this oven the cooking of it is actually very easy. None the less, a quality execution of the dish. Cooked to perfection in my eyes. The rational oven provides edge to edge same cooking doneness. Not cooked to hell on edge, over cooked medium, then rare in middle. Exactly the across whole piece of meat. Cost stupid mm ey do rational ovens but amazing!
For me, pies are comfort food, that really satisfies. That beef Wellington looks so amazing. I'd agree that that is the ultimate beef Wellington. I can see the passion and dedication behind it. The attention to detail, is what makes all the difference. Cheers, Chef John!
Thank you! And since I'm looking around quite a bit; pls take a look at this: (It's in german, but I think it's easy to understand. Pak Choi in 3 different ways. I'm gonna try out the 2nd and 3rd version right now: ua-cam.com/video/3qNTlXxRKZM/v-deo.html We live to learn and get around!
For those who’ve made this dish before you can appreciate the level this guy is operating at. There is a tiny tiny grey line from searing the beef but almost invisible. I included crepe stage as I’d read it helps seal keep better than Parma ham. Didn’t do spinach. The channel owners own attempt featured squeezing moisture out of duxelle whereas I’d think that is a waste of flavour. Cook duxelle night before and spend lots of time cooking moisture off THEN spread on baking sheet and leave uncovered in fridge overnight. This will get rid of extra moisture. Would like to see Calum’s method from beginning to end as it’s one of the best I’ve seen online. Well done
That was unreal. I've never before seen a Beef Wellington with such a perfectly tight structure or such a beautiful lattice. The beef looked absolutely spot on too! I would say that was rare, not medium rare though. Still, that is my preference for beef fillet!
The difference between someone just banging out items to sell in a supermarket and a true craftsmen is shown in this video. Measuring, problem solving, careful detail with each step results in a dish like this. Thanks to busker for taking us on this journey and to the chef for doing such a great version of this classic dish. Now if you will excuse me I am going to eat cold pasta (after long day of work) and pretend it is that wellington lol.
There's a bit more to it than in this vid. The preparation of the beef, mushroom and spinach roll is quite difficult and requires some special equipment Ill not give away here. If you try this you'll see what I mean.
Hey...he mentioned Jamie Oliver, Jamie Oliver in conjunction with James Lawrence (aka The Iron Cowboy..Please You Tubulate: Fezzari - The Iron Cowboy 4 part series) created a great foundation for childhood obesity. I am a proud donor. If you get a chance, please check it out:)
thanks food busker for being one of a few people to recommend taking the beef out at 30 degrees.. most say take out at 52 but by the time you rest (which should be 20-40 min imo) the temp rises and rises and its nearly ruined.. took mine out at 30 degrees and it was 52 degrees when served, after 30min rest
Can I get a clarification on the pancake wrap around the beef. As in, is pancake commonly use din beef wellington, what purpose it has, and how it is applied.
7:41 I'm confused. The Wellington is definitely cooked medium rare, but from what I know, 46 degrees Celsius is extra rare/blue, and medium rare is 55-60 degrees Celsius. Did he mishear the temperatures or something?
Looked absolutely sensational, never seen a cut of beef that big either. Most butchers i have bought from would only have enough to serve 4-6 people that looked enormous, obviously easier for a top class restaurant to source but still impressive. Only slight compliant would be the gravy looked very watery, i would prefer a thicker sauce but i'm sure it tasted wonderful.
I prefer the Ramsay method, I do the beef first and let it cool down, then I wrap in a duxelle and tightly wrap it all in cling film and pop in fridge till cool. Then I wrap in parma ham and wrap back up again. When cooking in pastry, the ham holds back the moisture and adds a nice salty tang to the whole dish, but without adding a soggy layer of crepe in the middle.
Hi Callum, your Wellington looks yummi, and I´m gunna make it for new years 2018, only Think I´m wondering about is the pancakes - is it sweet pancakes ?
Up North in England - the definition of North is pies. People of Wigan are known as Pie-Eaters, I used to think that it was offensive, no, they revel in it. What is a Wigan kebab? Five small pork pies on a skewer basted in gravy.
i went wooooaaahhh after seeing it cut open! i will try this on our Thursday Menu! Lets see what will my CDC & GM will say... fingers cross! Thanks Food Busker for this video
This would need just a touch more heat for me. Like maybe 1-2 degree C more to be perfect, but this is pretty pretty good. I'm sure that this is not the only temperature that it is served at, 1-2 degree is hard to control.
That beef wellington was insane, the lattice on top was just genius.
setting a pretty low bar for genius, aren't you?
That Beef Wellington was a work of art, Chef Calum is a true artisan craftsman of the catering profession. Thank you for this mouth watering video.
John you use the phrase "that's a work of art " in a lot of your videos but in this case that couldn't be more apt. The whole thing showed the utmost dedication to producing the best food possible.
8:40 that look the chef gives be like “ yea, i am that damn good” LOL
i think what makes this wellington so visually pleasing (on top of the lattice which appears to have become a thing on youtube, lol) is the ratio of the duxelles to everything else. usually, its a thin layer, but in this one it seems like a 'proper' layer, if you will. the right ratio to the beef and the pastry. beautiful. i wish i got to see the beef portion being made.
These last couple of vlog-ish vids have been absolute quality, chef. Hands down!
Best beef wellington video on the internet. Watching this video despite the fact that I'm late for work. Just cannot stop.
Watching it once again despite I should get some rest and sleep =D Worth it
Wow, that's a labour of love. The attention to detail, strewth.
ive never had a beef wellington but that looks like the Adonis of beef wellingtons. that's a wellington that demands you call it Papi and give it all your money.
Love beef wellington but that looks a bit under cooked as it should be medium rare
Don't worry I think that would deplete your bank balance faster than a women on a mission in a frock shop.
8:39 "Best Beef Wellington I've ever had" --- "thank you"
That thank you was a "no shit it's the best.." lol the guy just knows he made a masterpiece.
BSNL
that look the chef gives you at 8:40 ....like "yea, I know I'm good".
That is the perfect marriage of art and science I’ve ever seen! Mind blowing. That’s on my bucket list👊
That Wellington was a thing of absolute beauty. So much care taken with every step and it really does show here
Artisan Perfection.... attention to detail & utter love. Good work
Exactly as I prepare it myself. Been doing it for 50 years. Might mention purchased the exact same oven
Rational SCC xs model. Exact model
Of oven but small. I bought this oven (sold a kidney on eBay) and had fitted at home. Best oven on the planet for temperature control. Too be honest? With this oven the cooking of it is actually very easy. None the less, a quality execution of the dish. Cooked to perfection in my eyes. The rational oven provides edge to edge same cooking doneness. Not cooked to hell on edge, over cooked medium, then rare in middle. Exactly the across whole piece of meat. Cost stupid mm ey do rational ovens but amazing!
This video is awesome! The passion for food is off the charts, so good to watch.
For me, pies are comfort food, that really satisfies. That beef Wellington looks so amazing. I'd agree that that is the ultimate beef Wellington. I can see the passion and dedication behind it. The attention to detail, is what makes all the difference. Cheers, Chef John!
This is cooked just perfectly!! Can’t wait to try this ourselves.
You nailed it in just one sentence: "This is a piece of art." I think, that is what it is. Looks amazing. And about the taste: I bet it tasted....
Thank you! And since I'm looking around quite a bit; pls take a look at this: (It's in german, but I think it's easy to understand. Pak Choi in 3 different ways.
I'm gonna try out the 2nd and 3rd version right now:
ua-cam.com/video/3qNTlXxRKZM/v-deo.html
We live to learn and get around!
There is something incredible meditative watching skilled craftsmen showing their skills.
Woh.. That looks incredible. Really loving these new features
Best I've ever seen beautiful mate that's what being a chef is about my mouth is watering
For those who’ve made this dish before you can appreciate the level this guy is operating at. There is a tiny tiny grey line from searing the beef but almost invisible. I included crepe stage as I’d read it helps seal keep better than Parma ham. Didn’t do spinach. The channel owners own attempt featured squeezing moisture out of duxelle whereas I’d think that is a waste of flavour.
Cook duxelle night before and spend lots of time cooking moisture off THEN spread on baking sheet and leave uncovered in fridge overnight. This will get rid of extra moisture. Would like to see Calum’s method from beginning to end as it’s one of the best I’ve seen online. Well done
I've never in all my culinary years seen someone so invested in something like this. Bravo
That was unreal.
I've never before seen a Beef Wellington with such a perfectly tight structure or such a beautiful lattice.
The beef looked absolutely spot on too! I would say that was rare, not medium rare though. Still, that is my preference for beef fillet!
The beef was raw
@@MrFizzy-cq4mf no it wasn't
OMG. That is truly a work of art. Cooked perfectly and amazing to look at.
This is magnificent! Watching this is already an experience worth having!
when you put such love into food, you know it will be damn good
I'm so glad I discovered your channel. Inspirational and unpretentious. Incredible passion for delicious food.
This craft and attention to detail is mad... inspirational! :D
loving these vids with epic chefs doing epic stuff, great job man!
That was a true work of art. Phenomenal episode, Chef.
You're most welcome! Keep up the great work. Love your show.
I literally just left that hotel 3 hours ago... And I saw a lot of the people in the video, the food in the hotel is AMAZING!
Stop Feminism having such chef cooking for the food... there is no doubt! btw how much it costed for a night?
Luandy Elam a lot. Depends what suite you’re in. One night in a Garden House Suite will set you back £10.000
Really wanted to see his duxelles prep. GREAT POST!
that lattice trick was AWESOME!
That thing is straight up art. That's food art.
The difference between someone just banging out items to sell in a supermarket and a true craftsmen is shown in this video. Measuring, problem solving, careful detail with each step results in a dish like this. Thanks to busker for taking us on this journey and to the chef for doing such a great version of this classic dish. Now if you will excuse me I am going to eat cold pasta (after long day of work) and pretend it is that wellington lol.
That's me right now with yogurt and a scone. o3o
There's a bit more to it than in this vid. The preparation of the beef, mushroom and spinach roll is quite difficult and requires some special equipment Ill not give away here. If you try this you'll see what I mean.
There shouldn't be any problem solving when you work with those ingredients in a kitchen like that......just sayin.
Chef Calum is the real deal
Josh Green... a real D Bag!
Hey...he mentioned Jamie Oliver, Jamie Oliver in conjunction with James Lawrence (aka The Iron Cowboy..Please You Tubulate: Fezzari - The Iron Cowboy 4 part series) created a great foundation for childhood obesity. I am a proud donor. If you get a chance, please check it out:)
You donated to my lack of turkey twizzlers. Shame on you
Not medium rare Tho
A true work of art! spectacular.
That is pure art
Love this series, hope there is more to come
Chef Callum is a master of his craft.
8:39 = that satisfied smirk you get when you leave someone speachless with your cooking!
thanks food busker for being one of a few people to recommend taking the beef out at 30 degrees.. most say take out at 52 but by the time you rest (which should be 20-40 min imo) the temp rises and rises and its nearly ruined.. took mine out at 30 degrees and it was 52 degrees when served, after 30min rest
That pie room was just breathtaking
WOW. That's so so impressive, after seeing countless Wellingtons. This is by far the best I've seen.
This was so awesome to learn. Thank you Chefs! :)
So cool! Started my Monday morning with a quick trip to London from my couch in Chicago. Thanks for that!
A true work of art.
Can I get a clarification on the pancake wrap around the beef. As in, is pancake commonly use din beef wellington, what purpose it has, and how it is applied.
Wow! Thanks for showing us this!
Pies never left us. Go to New Zealand, we live on pies, Steak and Cheese pie. Just a daily classic
Love you man! Really happy to see you progress! You love what you do and your passion is motivating! Thank you sir! 🙌
Good luck Mr. Busker with the new format!
That beef wellington looks insane, incredible.
Work of art :> Thanks Chef!
work of art indeed
Now that's a masterpiece
That is an absolutely beautiful kitchen.
Yes chef it is. I can't tell for the taste, but visually this is a treat. This Wellington must make Gordon Ramsay jealous.
'bout time the pie received the accolades it deserves! 'I like a pie....or three'
...as Spinal Tap would say....11
2 thumbs up for Chef Calum........this Beef Wellington is everything !!..........thanks John :)
:)
A Glorious work of Love!
I absolutely love beef wellington. Incredible dish. Looks absolutely delicious here. Cheers
7:41 I'm confused. The Wellington is definitely cooked medium rare, but from what I know, 46 degrees Celsius is extra rare/blue, and medium rare is 55-60 degrees Celsius. Did he mishear the temperatures or something?
That was rare
Henry Harwood When resting it cooks up - residual heat especially something this big.
That used to be my tinder line...... I died
I was salivating the whole video! Great one FB! Definitely a place I'd go when I travel.
Mesmerising! I bet the taste was as well.
how can you heat the wellington loin, after cutting it, without overcooking it and also get the crunchy dough???
That is something i will never have, but i would LOVE to try! ✌🐧
love this series
Looked absolutely sensational, never seen a cut of beef that big either. Most butchers i have bought from would only have enough to serve 4-6 people that looked enormous, obviously easier for a top class restaurant to source but still impressive.
Only slight compliant would be the gravy looked very watery, i would prefer a thicker sauce but i'm sure it tasted wonderful.
Beautiful work! 46c internal is a little low (even for a medium rare) in my opinion but to each their own.
You sir are an artist!
I don't think I have ever seen pancake in a beef welly, that looks bloody amazing!
does he add the spinach to the duxelles or is it added separately ? it looks delicious !
WOW WOW WOW THAT LOOKED AMAZING I NEED SOME SO MUCH
It was my dream to visit your stall in the London market, sadly that can't happen now. I am happy for you and wish you success!
My god that Beef Wellington looked out of control good!
It look so good!!! too bad I am allergic to mushrooms is there an alternative to for mushrooms?????
I prefer the Ramsay method, I do the beef first and let it cool down, then I wrap in a duxelle and tightly wrap it all in cling film and pop in fridge till cool. Then I wrap in parma ham and wrap back up again. When cooking in pastry, the ham holds back the moisture and adds a nice salty tang to the whole dish, but without adding a soggy layer of crepe in the middle.
I Love this Wellington... would like to see also the Meat precooking and everything
Hi Callum, your Wellington looks yummi, and I´m gunna make it for new years 2018, only Think I´m wondering about is the pancakes - is it sweet pancakes ?
Pies get a whole bunch of love in Australia and New Zealand!
Up North in England - the definition of North is pies.
People of Wigan are known as Pie-Eaters, I used to think that it was offensive, no, they revel in it.
What is a Wigan kebab? Five small pork pies on a skewer basted in gravy.
Calum Franklin is a true artist! :D
I’m so hungry for this beef Wellington now!!!
Is there a part one of this video that I missed? I really wanted to see the searing of the beef, wrapping of the beef in the mushroom duxelles, etc…
Fully agree a piece of art, would love to see you have ago at making one of these dude
i went wooooaaahhh after seeing it cut open! i will try this on our Thursday Menu! Lets see what will my CDC & GM will say... fingers cross! Thanks Food Busker for this video
What was the weight of the meat its self?? and how much would it cost. for the meat alone...
Spinach! That’s a great touch!
My mum will forever claim that it was her Wellington that made Calum want to make pies.
Savoury crepe as a moisture barrier, genius!
The Best pie in the Best Hotel in London. Rosewood. You can’t get better than that.
That looked off the chain. Keep em coming busker 🤙🏼
Looks awesome!
Great video , bring back all things traditional ? He is an artist in the making . Please tell the world
Looks amazingly delicious 😋
Is the beef seared before getting Wraped up?
This would need just a touch more heat for me. Like maybe 1-2 degree C more to be perfect, but this is pretty pretty good. I'm sure that this is not the only temperature that it is served at, 1-2 degree is hard to control.