We tried the BEEF Wellington CHEAT code, WOW!
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- Опубліковано 27 тра 2022
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I love beef wellington and it's all because of Gordon Ramsay. We all know he loves it too. But today I tried to have the same experience, faster, cheaper and the lazzy way to make this tasty dish.
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* Mushrooms *
1 Cup of Bacon
2 Cups of Mushrooms
2 Cups of Chicken Stocks
1 tbsp Freeze Dry Onion and Garlic
2 tbsp Flour
1/2 Cup of Heavy Cream
Parsley and Parmesan to finish
Salt and Pepper to Taste
* Creamy Spinach *
1 Bag of Baby Spinah
2 tbsp of FLour
1 tbsp of Butter
1/2 tbsp Garlic Paste
4 tbsp Heavy Cream
4 tbsp Parmesan Cheese
* Filet mignon by Grand Western Steaks
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#Beef #Recipe #Food - Розваги
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🐠 DRY AGE IN CAVIAR!! 🐠
10 MONTHS IN A ROW! Commenting on all videos!!
No thanks
Guga. Please dry age steak on meat extract . It's a product we have in Uruguay 🇺🇾 🙌
Some foods can really benefit from deconstruction... I think Beef Wellington is a perfect example. Personally, I don't care about presentation at all. I do not wear a monocle at the dinner table.
Try marinating a steak in dales seasoning and Worcestershire sauce my family does it all the time it's really good
Id love to see a triple Dry Age face off - Umai bag in the regular refrigerator VS dry-age cabinet VS Umai bag in the dry-age cabinet! I wonder if Angel can taste the difference and which is better!
And using salt also
I’m 21 years old & I review products on my UA-cam channel.. tryna get out the hood by 30 little by little
I want to see a chicken poop dry age, feed it to Angel.
You missed one. Dry age Angel in the umai bag inside the cabinet
I believe your asking in what ways Angel might taste different.
You often ask for new ideas. Try this!
The Romans made a fish sauce called “Garum” that they used on everything. It was the ultimate umami topping. Not really “fishy” but rich, salty, and tasty.
I recently used a few tablespoons (along with salt, pepper, and garlic powder) to sous vide a prime ribeye and was blown away. The flavor was different, unique, and awesome.
I used a modern recreation of the ancient Garum by a company called “Scalia”. Def worth a try.
Yeah and bonus points if he tells Angel its "2000 years old"
Tasting History has a video about it!
awesome comment and totally agree. The restaraunt noma has done a lot of interesting stuff with garum's over the last couple years and have helped to repopularise its usage amongst chefs and foodies. If youre interested in that kinda stuff you should check them out.
Hey David, could you give a more detailed step-by-step, for us cooking newbies? Please and thank you!
@@VideoGamerabc Pretty basic recipe...
1) Purchase a large Prime Ribeye, and give it a coating of salt, black pepper, and Garlic Powder. (To taste… go easy or skip the flaky salt because Garum is very salty).
2) Add the steak to a sous vide bag with about 2-3 tablespoons of Garum (also called “Colatura di Alici”), coat the whole steak. (I use Garum by Scalia which is available on Amazon).
3) Sous vide for two hours at 135.
3) Sear. I used a charcoal grill, any method is ok.
Enjoy.
Note: This isn’t going to drastically change the flavor of the steak, but it is def more savory with a deep umami flavor. The Garum acts like a brine, seeps into the steak, and brings out its best.
Gordon Ramsay better watch out! The creamed spinach looks so delicious, even Angel would break his "no green stuff" rule.
You should try dry aging a steak in Wagyu fat! Dip it in, take it out & let it dry (like a wax) over and over again until you have a thick crust. This literally seems like the most Guga idea ever and I’m surprised it hasn’t been done yet!
Like making a beef candle?
@@adamnealis Perfect to celebrate Guga's birthday
I’m sure it would be just like the butter aged steak he did, if the fat completely covers the meat it’s no different to vacuum sealing it, the flavor doesn’t change at all
Very Guga! 😎💪🏼🎨 Doeeet please Guga!!! 🍀
I think he has already done this. Check the sweedish jaccuzi dry age video
The quality is noticibly higher on this vid. Been watching your channel for YEARS and it's awesome to see your confidence in front of the camera has gotten better.
Watch some old vids and then come back to this one. Seriously, A+ bois
Guga! I love watching your videos. You inspire me to be a better cook, your content is second to none. Also nobody can deliver the way you do because you’re unique. Please don’t ever change! Every time I watch your videos I could be full before watching them but I am normally hungry afterwards😂! Keep it up my man!
Great idea!! That system works well with a lot of food. Stuffed cabbage, Rueben sandwiches, Roulade...
Very creative dish!! Definitely gonna try this
Made this for our family last weekend and it turned out super good! We used châteaubriand and lamb and it was absolutely fabulous. Even though there were some items like the duxelle that took a little time, in the end, it was worth it. My son who can be picky asked me when I was going to make it again! Hats off to Guga for creating the template for a deconstructed beef Wellington! UPDATE: We made it a second time with minor tweaks. This time with prime grade filet mignon and homemade bacon. It was an absolute hit!
Like the new channel. Would love to see Umai vs your dry age cabinet. Also would like to see how much loss you get from different days aging.
It's not really Beef Wellington. It's just like eating sushi but separating fish with rice.
Sashimi Wellington. He he!
Gonna try this over the long weekend I have coming up.
Great video, now I’ll start to watch it 🤠
I like this idea. I never cared for Beef Wellington, because the bottom becomes soggy and the pastry sort of falls apart. This is a really great idea that fixes that problem and is more attractive to me!
I think you’ve just had poorly made BW
@@jd0879 until they can make meat levitate and not actually touch the puff pastry itself, it is a consequence of the recipe itself. The bottom will always get soggy, because meat is juicy and it touches the puff pastry.
@@TheMillennialGardener You have layers between the beef and pastry, a well made wellington shouldn't be soggy.
@@TheMillennialGardener There should be a mushroom duckcell (I think that is spelled wrong) which should be fairly dry and I also know some people put a crep/pancake kinda thing in between as well. So no juice from the meat should get anywhere near the pastry.
Could you give us a video on what to do with the juices from the bag? Like a whole video just on sauces gravies and other things you can make from the juices?
I usually just dump them in the pot when making stock :)
I'd love a sauce episode.
Hi Guga, like always I love all of your videos. One thing I keep wondering about is the rack you use when using a torch to cook your meat. All of the ones I can find are not adjustable, but the one in your video looks like it has a rotating handle to adjust the height of it, can you lmk where to find something like this? I have lived in an apartment for five years now so I always Sous Vide and finish off my food with a torch similar to the Sous Vide gun but it’s sold on amazon. Thanks again for your help and all of the time and effort you put into making a super informative channel dedicated to meat lovers!
Hey Guga, how about you show us your version of the Brazilian "Costela"? I know Picanha is your favourite Brazilian cut, but "Costela" is the most loved (and consumed) piece in certain parts of Brazil, such as Rio Grande do Sul, and I think the rest of the world deserves to see how great a cheap cut can turn out to be. Cheers!
definitely going to make this one
I’ve made Beef Wellington a number of times. This is awesome!
I love the idea thanks like always Guga ❤️✨💪 and i know that if someone hates this recipe it's because they are being prick, because only a fool would hate on something that good
I made this per Guga's recipe. It was delicious and I recommend it. It does not have the formal presentation of Beef Wellington so I see it as a less formal complement not a replacement.
I'd love to see a broth made sous vide. Also, this is a source of some nice compound butter ideas.
Last week, I made a traditional bone broth with bone marrow. I defatted the broth and blended the veggie infused bone marrow fat into a butter, and it smells amazing.
Also, by the next Wellington, I'd like to see Guga branch out in the pate. As a man who loves the meat, why the fungi?
Sweated diced onion, blended chicken liver (edit that out, it looks like chunky pepto bismol), parsley, tarragon, and a sweet wine cooked into a paste.
Guga: " I don't want to lose any seasoning"
Also Guga, proceeds to season his counter.
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
for the cream spinach try ading a little nugmeg. it really elevates the dish.
Great video as always, but why do half of these videos seem like they don't have an intro and start while Guga is mid sentence?
Please make video shorts of all your side dishes!
At 4:58, you're using a seriously interesting grilling rack with a handle. What is it called and do you have a sourcing link to it? Thanks!
I let out a hungry roar when that mushroom sauce finished.
Guga you should dry age in either bay leaves, tea leaves or curry paste. Another thing you could try is mixing tea with salt and then evaporating the liquid and in theory you should end up with tea salt.
That Spinach looks so good, that looks like a dope meal
That looks great!
Hi Guga !
You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ?
Would you make a video about testing different kind of garlic seasoning to find out the best way ?
Love you
Pretty sure that video already exists
I need a shirt with Guga's face as a cartoon that says "It's fan-nominal!" 🤣🤣🤣 Another great, outside the box recipe!
Guga try sweetbreads, some lime at the end when caramelized 🤙
Add a small drained can of sweet corn to the spinach.
For the mushroom sauce, toast the flour in a different pan until it turns light beige, then add to the sauce.
Saludos! :)
Idea for you, sous vide with the juices from the mushroom dish inside the bag. A little dash of Worcester Sauce and done rosemary sprigs. Trust me, it won't disappoint
3:27 Okay, I guess I won't make it then 😆
After all intro and description about the spinach I expected Angel to taste it man. Did you serve him? What's his reaction? I want to watch,
Guga I love your videos but trust me, I know its not easy to make puffpastry at home, but I have to say that personally its totally worth it🤤
Guga: It is super easy to make.
Me: Okay
Guga: Add 15 different ingredients. cook for an hour and its ready
Me: You said it is super easy to make
Guga: Yes, it is easy
It’s the technique that makes something difficult to make, not the number of ingredients… Something with a lot of ingredients may be “inconvenient” to make but it doesn’t make it “difficult”.
@@DPMixing The technique isn't that easy to get right either, you have to manage your temperature and you can easily burn stuff like the flour if you're not careful. Not that hard, but definitely not super easy stuff either.
You need to invite me sometime! Lol👍👍👍looks delicious! I love steak! 👍👍😊
At 4:58, you're using what looks like a very nice stainless steel grilling "rack". Do you have a sourcing link for it?
I love seeing Guga make foods I wouldn't normally eat. Like typically I'd not eat that spinach stuff, but damn if Guga made it, I'd give it a try.
yall should do a meet up where you make guga burgers for everyone LOL
Angel would love the green stuff😂😂
I made a ribeye for dinner and dry-brined it and thought of Guga when putting the garlic powder on it
Experiment idea for Sous Vide. Seasoning... Does it make a difference if you season the beef prior to freezing vs seasoning just before putting it into the water bath. Being out in the country, when I buy meats I buy in bulk, cut it myself (so I get that nice 1 1/2 to 2 inch cut). With a small household, freezing is needed for this - and I freeze right into the vacuum bag (same as for sous vide) and I season it prior to freezing. This way I can put it right into the sous vide without having to cut it open, season and then re-seal... but am wondering if doing it right before the water bath is any better? (BTW - THANK YOU Guga - I had never heard of Sous Vide prior to seeing your channel, and now I can't think of what it would be like without it)
I'd try both sauces, but for the creamed spinach, I'd definitely cut it up first. even when shrunken from cooking, I just don't like this long-ass strands of spinach...texturally-speaking. Might roll 'em up and slice 'em chiffonade, then cook them down. Should cook faster that way, too.
Where is the best place to add a suggestion, is it better to message & should I tag?
Lemon zest and finely minced shallots would be a nice addition to the creamed spinach.
Would love to see an Arby wagyu burger vs Guga wagyu burger sometime.
You got me on that creamy mushroom guga haha
So I recently made a saffron savory French toast with butter garlic comfie a homemade chimichurri sauce with a delicious slices sirloin steak tips sandwich... I would love to your see take on this dish
This looks great!
I'm surprised at how rare it is at 130F, though. I like Med-Rare, and thought it would be Medium at that temp.
I was wondering: How much electricity does sous vide use up?
"Put them on a steak plate so I don't lose any seasoning"
proceeds to season entire table, studio, house and neighbors car
Try putting a bit of grated nutmeg in the creamy spinach, Guga. You will not regret it😊😃
If love to see this as an experiment.
2 steaks dry aged BUT one goes for 50 days and the other goes for 25, cut the crust off the outside and then go for another 25 giving it a total of 50. I know you'd lose a lot in wastage but I'm curious to know if there would be any different in taste
Can you please try dry-aging a steak in garlic paste?
You should make a waygu jalapeño bacon poppers!
First time I've seen where Guga says throw in a little bit of butter and it's actually a little bit instead of half a pound lol
An interesting video would be making a steak with compound butter of mushroom duxelle, or dehydrate the mushroom duxelle and make it into a powder to season the steak🤷♂️
Pa cuando el restaurante Guga !!!! ?????
AC/DC was made for your channel 💕💕💕 I see Angel is not here for that “green $h!t” 😂😂
Looks amazing
hey GUGA where can we get the stainless grill with the handle at the 4:58 timestamp? PLEASE. PLEASE. PLEASE?
It shouldn't be called a "Beef Wellington", it's "Guga's filet mignon with side dishes"
Oops, you said, "is it worth doing it at home? Absolutely not!" hahaha
You should try a wagyu eye round to see if it’s any more tender than a regular eye round
Looks so good.
Hey Guga, recently I have seen a lot of burger recipes in which they add bread soaked in milk to the meat mix and they claim that it makes it juicier
Hey guga I have a great idea for dry age how about dry aging with garlic or ginger paste
Man, the steaks and such look delicious as always, but the sides are underrated. I’d tear that up rn
I'm taking note on the videos which sides looks killing
Fr they may look weird to some, but we know it’s just a bowl of buttery savory goodness
I've been following you for some time, and you opened my eyes to sous vide and for that I am very grateful.
With that said, lately your titles become more and more clickbait-y and you're comitting the kitchen sin of naming things after famous dishes without having the essential ingredients to make them (as with calling this a "beef Wellington", which it definitely isn't!)
Please stop this development, stick with GOOD QUALITY CONTENTS and EXPLAINATORY TITLES without the falsely named dishes, that's what built your channel, man! 🙂👍
Agreed
Agreed
At least he stopped with adding "YOU'LL BE AMAZED!!" and the like to his titles, which he was doing for a while.
I am sorry for the crazy idea but I think if you added caned corn (which will have more concentrated flavor) for the Spanish I think it will give it another level.
Thank you for your time ☺️.
Spanish?
When is guga opening his own restaurant
You should try making wagyu beef bacon !
I make my mushrooms the same way, however I use beef consommé instead of chicken broth. Better richer flavor.
Guga, can you do a video where you break down and test the most cost effective equipment for sous vide today? I was looking at your shopping list and I don't think $350 for one part is really in the range of the average viewer 😭
I hate mushroom, however it is a texture thing. I suspect that sauce might do well with a good moment with the food processor to remove the mushroom texture. I do this for my onion gravy already.
Mushrooms are the meaning of life! They are the reason we exist! Mushrooms make EVERYTHING better! Well so does bacon. Ok, mushrooms and bacon are the meaning of life! :-D
@@eric_d BACON!
"is it worth it? absolutely not."
"looks absolutely delicious"
After this one guga, you are leaving the friend zone
Use a Jaccard on an Eye Round, then Sous Vide them in Bone Marrow, Duck Fat, & Wagyu Beef Tallow.
I dont know why, but I was expecting a beef wellington sandwich...😂😂
Guga you been using Keeps? I see the hairline coming back 👌
"i'll do the mushrooms together with you" same Guga, same
Somewhere in the world a tiny man called gordon has exploded with rage!. 😂😂
dry age steak in mustard and a pork loin in mustard
I want to see Angel eat the cream spinach 😂
do a Escamole Steak dry age or sous vide. im courious how that will work
love ya guga, it does look absolutely delicious, but mustard is one of the key flavors of beef wellington and you are truly missing out. i recommend a small amount of inglehoffer stone ground mustard on the steak either during the sous vide or as a very light amount on the steak at serving to truly elevate the flavor.
Netflix: Are you still watching?
Someone's son: 2:06
homemade pure butter puff pastry needs technique but result is unparalleled
Guga sous vide a large flat iron steak vs filet vs Ribeye! The Flat Iron is KING!
Guga: It's beef Wellington but better
Gordon Ramsay: Hold my beef
Transfers to steak plate to not waste seasoning
Throws salt all over the table
Lol jk love the video
Never tasted beef wellington but that looks much tastier then original wellington method.
Experiment Idea: Dried Cheese Dust Covered Steak
You did a steak covered in steak experiment, and you've done cheese related experiments. How about trying Cheese Crisps (Theres a brand called Whisp) and crumble them up? Will that make the steak better and give it a good crust?