@@Nick_308 Grete pyes. Take faire yonge beef, And suet of a fatte beste, or of Motton, and hak all this on a borde small; And caste thereto pouder of peper and salt; And whan it is small hewen, put hit in a bolle, And medle hem well; then make a faire large Cofyn, and couche som of this stuffur in// Then take Capons, Hennes, Mallardes, Connynges, and parboile hem clene; take wodekokkes, teles, grete briddes, and plom hem in a boiling potte; And then couche al this fowle in the Coffyn, And put in euerych of hem a quantite of pouder of peper and salt// Then take mary, harde yolkes of egges, Dates cutte in ij. peces, reisons of coraunce, prunes, hole clowes, hole maces, Canell, and saffron. But first, whan thou hast cowched all thi foule, ley the remenaunt of thyne other stuffur of beef a-bought hem, as thou thenkest goode; and then strawe on hem this: dates, mary, and reysons, andc.;, And then close thi Coffyn with a lydde of the same paast, And putte hit in the oven, And late hit bake ynogh; but be ware, or thou close hit, that there come no saffron nygh the brinkes there-of, for then hit wol neuer close.
I dunno. I'm not the biggest cook in the world, but even I can manage making a beef wellington. It's just a lot of work, not so much a complicated recipe. Also it's stupidly expensive.
@@AshCosgrove buy yourself a whole fillet and butcher it yourself - it isn't difficult even for an amateur and the price difference is very much in your favour.
@@AshCosgroveI’ve used pork loin before with premade puff pastry. I feel like beef is usually more expensive, it did help cut back on the cost and was equally delicious. I am a little bias though, I love pork
Some variant on Jamie Oliver’s fairly basic version doesn’t look that complicated to me, or am I missing something? Whether there might be some technical issues (getting the puff pastry to properly cover the beef looks like it might be a bit fiddly, as is the Parma ham step and oodles of plastic wrap in Gordon Ramsay’s, and I can imagine some potential issues with the baking), I’m not sure, but the basics seem, well, quite basic. Especially when you don’t have to make the puff pastry from scratch, the process in Jamie Oliver’s seems fairly simple and straightforward: Brown meat, chop (or food process…, it honestly seems just as good and a lot easier/quicker) the filling and sauté it, then roll everything up and bake it. Even the prep time seems fairly manageable (particularly with pre-made dough and food processing the filling) and you might be able to ready the accompanying sides/sauce/whatever while the beef bakes.
@@Dad_Lyon Chile relleno, tamales, French tarte tatin, Japanese soft egg omelette, turducken, anything deep fried, anything that is constantly fiddly, requires extensive prep or rare/expensive ingredients, or is super temperature sensitive, any kind of fish because I don't want the smell in my house.
@@DebatingWombatit's less odd when you put it into context that its a Michelin star recipe. It _has_ to be perfect, the others aren't to such standards.
For clarity: Egg-washing the inside of the pastry helps create a water resistant film that prevents the pastry from getting soggy Layers of Egg wash actually creates stability and binding properties to the pastry, preventing it from puffing, and it gives its that glossier look I think Gordon's tecnichal skills are a 10 but his recipe writng is an 8, so a 9 is fair
"his" recipe writing. I think the probability that he wrote the recipes is slim to none. I would have hoped that for certain recipes, like the famous beef wellington, he would have at least looked at what "he" wrote, but it seems he did not. Not that I blame him. It's just the way it goes.
@@elio7610 It's just a running gag on this channel, comparing an extra bayleaf to a hard substance. It's cute but nothing to give too much mental energy to.
It's not really adding jam that's the problem, it's adding it for no reason in dishes where it doesn't belong. Blackcurrent jam is great with meat dishes like this.
@29:25 Just want to do a shout out that there are several Foie Gras manufacturers that do not use the feeding tube method that everyone knows of. Instead they pretty much just allow to the ducks and geese to just free range. It was found that if given ample space and access to the food; the birds will just eat whenever they want. The foie gras produced in this method also tends to taste better since the birds are not eating feed grains
@@blueeyedbehr There is "Elevage de Santalé", the Santalé farm in Saint-Hilaire-de-Brens , north of Bourgoin-Jallieu in France. One can order online. The ducks live outdoors, they are raised outdoors throughout their lives.
Jamie and Gordon had a friendly rivalry but got serious when Jamie boasted how many kids he had and mocked Ramsays virility, whilst at the same time Gordon’s wife had endured a miscarriage. He obviously did not know at the time but yeah….not on the best terms
What's funny is Jamie's wife Jools has PCOS and has openly talked about her fertility struggles. Clearly Jamie has obviously forgotten the struggles (including 5 miscarriages) they had and shouldn't be throwing shade at Ramsey for this.
Yes!! Another cage match! 💪🏻 It's one of my favorite series of yours! On another note, I love how your confidence has grown over the years, but also that you never hide your mistakes. I think it's inspired a lot of people to start cooking and be more adventurous! Plus, it's entertaining as hell! 😅 Keep up the good work! 👍🏻
I totally agree! I actually made Julia's Beef Bourginion (sp?) precisely because I watched Jamie do it! And it was great! Best beef stew I ever had. Wonderful food = credit to Julia. Weird mistakes were entirely my own!
It was, but I also found myself wishing he had asked his butcher to cut it to size, so it could be just as the recipe specified. Now, that Wellington will have a shorter cook time. That said, loving this episode!
I love how these cookbooks that are meant for the home cook add things like foie gras or truffle oil as if we just normally have that sitting around the house
I was in hospital for six weeks and watched each of your episodes. Everything about them and you is simply wonderful. Only downside is, that the hospital food tasted even more bland and unexciting. Thank you Jamie! By the way, as an editing idiot, I’m still mesmerised by how you get "bowled".
interesting that none of them brushed the beef w the English Mustard after searing..something i thought was standard in beef wellington..BUT..Jamie was the only one who did actually incorporate it in the sauce..maybe that's what helped put his over the top..and you didnt even know it
Gordon's is supposed to have the mustard. He also neglected to add butter and sherry to the duxelle and he also didn't add any chestnuts when mincing them.
@@SparktehFox The chestnuts are part of his Christmas version of the recipe, it doesn't seem like he does it in the standard one. The book Jamie was cooking out of was released in 2013 and based off of his home cooking show for Channel Four, so I wouldn't doubt that he's tweaked the recipe in the ten plus years since the book was printed. The recipe of his Wellington I made once was the Christmas recipe with the chestnuts and English mustard, though I would say that chestnuts are very difficult to get in most parts of the US in or out of season unless you substitute Asian chestnuts.
Decades ago, when I was a young and broke student in a seaside resort town, I met a man who owned a sailboat that needed to be hauled out and dry-docked for the summer while tedious and time consuming maintenance was taken care of. He was an older man and not up to some of the more physical tasks, so he hired me to be his helper. We worked together all summer long and the day after he was able to get his boat back into the water, he took me out for dinner at a high-end French restaurant. I'd never had Beef Wellington but it sounded tasty and was on the menu, so that's what I ordered. To this day, that's the only time I've had the dish, so I have no basis for comparison, and it was so long ago, now, that I don't really remember any of the particulars about the meal or the dish, but what I do remember is that the Beef Wellington was probably one of the most exquisite foods I have ever tasted in my entire life. I've never attempted to make it myself and likely never will...it's just in the last 5 years or so that I've finally figured out how to grill a steak to perfection after a lifetime of absolutely ruining hundreds of steaks, hahaha. Great video, Jamie!
@OliPop230 Yes, it would be a waste to cut it off. Of course, one could always make a little extra mushroom duxelle and make some little pockets or rolls with the extra, and serve them as appetizers or arranged around the Beef Wellington. A little prosciutto might be a nice addition as well. I noticed that Jamie had some duxelle squeezing out of the ends, so as the previous reply said, the ends would make a tasty chef's treat just as they are.
Love the channel, as a butcher and a cook who used to dabble in the kitchen until legs decided to give up, it is still great watching people do these recipes and taste it at the end. I had the privilege of meeting Keith Floyd doing the Thanks Giving dinner in Suffolk. Absolute legendary experience for my journey in life.
I've made ramsay's wellington several times for christmas and I have to agree with you on the cooking ( and resting ) times being off ( I found that like you, it did take like 45 minutes in the oven and at least a 30 minute resting time) and I never did like the excessive use of plastic wrap. However, he has a video where he adds chestnuts to the duxelles and that really takes it over the top. You could have used more parma ham and all 3 of the recipes had the duxelles too wet for my liking, I've found that you really gotta cook that stuff down until it almost looks like dirt. Thank you for doing the very expensive research that us home chefs are curious about!
Fun episode! I am one who greatly appreciates it when you do your best to follow the recipes as written. I also appreciate the homework, like watching Oliver's video on Wellington. I wish you had posted up Oliver's entire preamble on the page. Thanks for these episodes, I really enjoy them!
Just a friendly reminder that frond is our friend. Don’t wipe out the pan unless you burned whatever was in it just before adding the onions and mushrooms. Just add more butter and oil if needed before adding the mushrooms and onions. Also pat the meat dry of its natural juices before you add oil to sear it. Seems counterintuitive, but it works. Otherwise you steam the meat more than brown it. I thought that was a myth until I tried it. Talk about mad science! 😂
I always pat the meat dry before rolling it in anything. And I make sure it's room temp, cold meat searing in a hot pan in no Bueno. AND, use the largest thing you have to search, lots of air circulation in there. Those are my tricks!
@@KarenStrickholm The browned bits, not burnt bits left behind after a proper searing. See deglazing your pan and the importance of the Maillard reaction.
Something for you to try that have worked for me with puff pastry recipes. Rest the wellingtons on the parchment but on a wire rack so you can get some air circulation under the pasty too and the bottom doesn't tend to get as soggy.
6:53 There it is. This is at the core of the beef: Chef Gordon Ramsay never, ever uses truffle oil. I imagine he considers Jamie to be a dilettante. Yeah…I’ve never seen breadcrumbs in the duxelles.
This one has to be my favorite cage fight - bravo! I've made Beef Wellington exactly once, on April 4, 1999. I remember the date because I fed it to my 2nd Ex, his truly lovely girlfriend, and my folks. He died a week later, at age 51, at his gym from a massive widow maker heart attack. RIP, Ken.
It doesn't matter how dry you manage to keep it while cooking or how perfectly you cook it if a flood of juices are going to come pouring out the moment you cut it. They have to rest longer before slicing or it's going to get soggy no matter what else you do.
As someone who has made both recipes, I slightly disagree with the final score, and would score them exactly the opposite of what Jamie did here. Also, this recipe he used for Gordon Ramsay is actually outdated, and I have an updated version of the same book, which includes brushing the beef with mustard after it has been seared, as well as adding a layer of crepes between the mushrooms and the Parma ham. All of which add an extra dimension to his recipe. Either way, it’s always fun to watch Jamie and his adventures in the culinary world.
@gardenx5574 I’m not doing UA-cam and all that, but it’s weird that he didn’t do those steps even though in his videos he does them as well. Especially mustard smothering after searing the beef. Also I have cooked both, and if Ramsay recipe is done properly with every step, it takes the cake for me. I wasn’t attacking Jamie by saying all this, just expressing an opinion. We’re all different level chefs, and any experience, is good experience.
I've seen other folks make it that way as well, but it sounds like Ramsay has a couple different versions of the recipe. I wonder if this is supposed to be a slightly simplified version since the crepes weren't required.
@@agentsculder2451 either that or just the book Jamie used is outdated, as I have the same book and it says to use crepes and mustard on the beef. Who knows? 🤷🏻♂️
😂tomatospoon!! my new favourite word!! Reminds me of my daughter when she blends two words as a little girl she couldn’t say rhubarb. She says “rhutabarb.” Love it!!! She also says “deThaw” 😂 I love it love it love it.!! 😂🙏🏼 She’s 43 now and she still addresses it like that 🥰🙏🏼
Phenomenal!! You did incredible preparation of recipe research, miss en place, cooking, assembly and reviews. It seemed Oliver's recipe was the most efficient and the one I would want to follow. Thank you for all of your efforts!!
My mom used to make it at Christmas for a ton of people. Seeing the multiple filets roasting in the oven was always exciting! She put in so much work. All for love ❤️.
First clicked on this and thought yikes it's a long video but only 13 minutes in and I love it! Love your personality! Hoping to watch more videos after this!
I would definitely recommend investing in a restaurant sized roll of plastic wrap, the weight makes it’s easier to roll out and the width saves the added hassle of pulling multiple sheets! Would definitely up your wrapping game.
Also, no need to fear your sautéed mushroom filling becoming soggy after you wash your shrooms: Sauté your shrooms long enough, and the excess liquid will evaporate.
Beautiful. You made 3 versions of a food I have loved for years and have rarely found in any decent restaurants in which I have eaten. And, at 75 years of age, and not the greatest home cook, I have never imagined it is a recipe I would attempt to make. However, of the three recipes you made, J.O.’s did look the most accessible for a home cook, as well as visually appealing and, by the look on your face when you were finished eating it, definitely had the “Wow!” factor of taste. So, I’m glad it was your favorite. Thank you for this video. It was, as so often is with your videos, both entertaining and enlightening.
@@leviathanx0815 It does look awfully black, but perhaps that is from the mushroom and beef juices saturating the bottom crust, and Jamie is saying that it does not taste burnt.
I've been weirdly waiting for your upload all day!!! I can't believe I caught it at 18 seconds lol. Thank you Jamie ❤ happy Sunday. Also beef welly really got me into cooking
The thing with Gordon’s recipe is that he encourages you to prep in advance (wrap and chill), which makes his recipe really useful for dinner parties/family meals. Probably keeps overnight…
I think Gordon Ramsay's recipe was geared towards a restaurant kitchen setup (with unlimited plastic wrap and really hot equipment), and it expected the reader to know things they wouldn't know without experience (such as when to pull the meat out or how you're not actually supposed to apply egg wash on the pastry before applying the meat). Jamie Oliver's recipe wins because it's geared toward a home kitchen setup and walks you through the steps more successfully (i.e., it's more clearly written and you know what to expect). Kudos to your implementation of all the recipes! Maybe I will try my hand at Jamie's recipe also for the holidays.
I'd love to see you try the Serious Eats Beef Wellington - I think Kenji used phyllo pastry inside the puff to avoid a soggy bottom. It's on my list to try if my adult kids ever leave the nest again and i get my kitchen back.
Interesting. I’ve been to Gordon’s Wellington masterclass in London and the recipe was different. We brushed the seared meat with dijon mustard and wrapping was savoury crepes instead of parma ham.
I read the words of the thumbnail before I processed the image and was fully prepared to accept that Gordon Ramsay was going to fight an unnamed child and Oliver Twist
I think for a cook, who isn't a capital C cook, but has some experience and wants to wow friends/family - Jamie's recipe wins. Simple, but looks like it's full of flavor and still looks pretty.
I can’t believe I just watched for 58 minutes and I’m sad it’s over! Oh, also bought the olive oil because that’s a perfect Christmas gift. Jamie… just amazing! Also, I was rooting for Jamie Oliver all along so yay! Thanks for the awesome video!
Gordon is a great chef. Jamie however is best known for easy to follow cookbook recipes for home cooks. I think that gives him an advantage in this kind of match up.
But Jamie is also a chef. He worked at River Cafe. A very fine restaurant. His tv stuff and books was always about making it accessible to home cooks but he is able to do the chef thing too.
@@carolinebennett5615 Yeah, he has a michilen star, but always makes a point of simplifying his recipes for working mum and dads, whereas Ramsey assumes you've spent at least one year at culinary school.
Good points on all...not an easy recipe anytime. Have made it several times in the past, and am going to do one this Christmas, so I'm glad I watched this. I learned some good stuff here! Cheers!
You have given me more confidence in using double the bay leaves in everything I cook... and i AM driving tonight! Love ur channel and im gonna make some beef wellington the day before thanksgiving for the family. Best cooking channel on YT far as im concerned.
Whatever water you think you're adding when washing mushrooms will get evaporated out when you sauté to cook it down. Mushrooms have sooo much water in them already, you aren't doing damage by rinsing them off. Washing mushrooms is totally acceptable. I'd avoid soaking, but washing before you cook them is just fine.
@@AlexanderCollas666 I never understood the pearl clutching from some when they see mushroom washing. I feel like it's something people say to just contribute an empty criticism to something that's really not a big deal.
Just interjecting a quick comment regarding rinsing mushrooms under water that you get flack for. I have translated 18 cookbooks from French (those published in France), some for high-end restaurants in France (including a 3-star Michelin). It is not uncommon to see French chefs write instructions to briefly rinse mushrooms under cold running water. ;)
I first made this as a pup, 23 y/o, using Alma Lach's cookbook. As she recommended, I used a couple of ounces of Roquefort cheese. It cost me 1/2 months of salary then; it was superb!
I freaking loved this long video, feel free to go as long as you want...I'll watch everything. Also, I LIKE it when you do a Jamie-ism and go slightly [or even wildly] rogue while following a recipe because I'm one of those cooks who loosely follows a recipe and makes the rest up, so hearing how you make a short cut really helps me to learn to cook instinctively. That was poorly worded, so I hope you get what I'm saying.
@@jonnanino Exactly. Reminds me of how I was told for years to put lemon juice on my apple slices to keep them from browning -- in an apple pie, it would not matter. (Yes, use it for salads etc though)
I make Ramsay's Christmas Wellington every year. For someone like myself who doesn't like liver but loves mushrooms, his is the perfect one. As Ramsay put it, "chefy thing" with the back of the knife is not necessary but makes for a pretty presentation. I would recommend anyone who has never made one to watch Ramsay's video on UA-cam & I promise you, it's pretty easy even for a novice!
I am once again imploring you to make an "I'm not driving" Tshirt. I would also like to modify my original request, because everyone is right, it needs TWO bayleaves. (Bayleafs?)
Ramsay- put some f’ing pastry around it. Oliver - whapp some pastry on it. Child - ensconce it boldly in pastry tomb
The meat sarcophagus, if you will. 😂
Pastry Coffin used to be the term used lol
@@RogerS1978if you’re being for real that makes me happy 😂
@@Nick_308 it's true
@@Nick_308 Grete pyes. Take faire yonge beef, And suet of a fatte beste, or of Motton, and hak all this on a borde small; And caste thereto pouder of peper and salt; And whan it is small hewen, put hit in a bolle, And medle hem well; then make a faire large Cofyn, and couche som of this stuffur in// Then take Capons, Hennes, Mallardes, Connynges, and parboile hem clene; take wodekokkes, teles, grete briddes, and plom hem in a boiling potte; And then couche al this fowle in the Coffyn, And put in euerych of hem a quantite of pouder of peper and salt// Then take mary, harde yolkes of egges, Dates cutte in ij. peces, reisons of coraunce, prunes, hole clowes, hole maces, Canell, and saffron. But first, whan thou hast cowched all thi foule, ley the remenaunt of thyne other stuffur of beef a-bought hem, as thou thenkest goode; and then strawe on hem this: dates, mary, and reysons, andc.;, And then close thi Coffyn with a lydde of the same paast, And putte hit in the oven, And late hit bake ynogh; but be ware, or thou close hit, that there come no saffron nygh the brinkes there-of, for then hit wol neuer close.
If you told me that the same guy who screwed up lime pancakes would make three Beef Wellingtons 6 years later, I would have said 'no way.'
I dunno. I'm not the biggest cook in the world, but even I can manage making a beef wellington. It's just a lot of work, not so much a complicated recipe. Also it's stupidly expensive.
I'm talking about him sticking with it for this long--no matter how much experience he had at the Swiss chalet.
I'm a new sub and binged the crap out of everything. Seeing the progression was awesome. :)
@@AshCosgrove buy yourself a whole fillet and butcher it yourself - it isn't difficult even for an amateur and the price difference is very much in your favour.
@@AshCosgroveI’ve used pork loin before with premade puff pastry. I feel like beef is usually more expensive, it did help cut back on the cost and was equally delicious. I am a little bias though, I love pork
Another vote to name the immersion blender "Emmerson."
My wife used to call our immersion blender "The Buzzy Mixer."
Worthington
I believe you mean "Immerson" ;)
That’s clever.
Or Lake, or Palmer!!
hopefully UA-cam will be able to handle the streaming of this fight
That made me laugh!
🤣💖🤣
😂😂😂
Well played 😂🥊
Who's ass are we seeing beforehand?
I've been watching this channel long enough to get nervous anytime Jamie has to roll anything.
😂 same
😆😂🤣
I'm scared to think how he handles changing a diaper
@@tommj4365 he'll do great! Diapers don't fall apart like pastry 😂
@@shllybkwrmand praise all the gods for that!!!
Me: Adding beef wellington to my list of dishes I will absolutely order at a restaurant because I'm not making it at home.
FACTS
Same
What're some other dishes? I probably ain't doing puerco pibil at home.
Some variant on Jamie Oliver’s fairly basic version doesn’t look that complicated to me, or am I missing something?
Whether there might be some technical issues (getting the puff pastry to properly cover the beef looks like it might be a bit fiddly, as is the Parma ham step and oodles of plastic wrap in Gordon Ramsay’s, and I can imagine some potential issues with the baking), I’m not sure, but the basics seem, well, quite basic.
Especially when you don’t have to make the puff pastry from scratch, the process in Jamie Oliver’s seems fairly simple and straightforward: Brown meat, chop (or food process…, it honestly seems just as good and a lot easier/quicker) the filling and sauté it, then roll everything up and bake it.
Even the prep time seems fairly manageable (particularly with pre-made dough and food processing the filling) and you might be able to ready the accompanying sides/sauce/whatever while the beef bakes.
@@Dad_Lyon Chile relleno, tamales, French tarte tatin, Japanese soft egg omelette, turducken, anything deep fried, anything that is constantly fiddly, requires extensive prep or rare/expensive ingredients, or is super temperature sensitive, any kind of fish because I don't want the smell in my house.
That Julia Child recipe was just insane. The other two were reasonable.
But the only really good one is Gordon's.
Except for the odd and repeated (over)use of wrap in Gordon’s, which did seem a bit excessive.
Having watched Jamie cook enough Julia recipes, there’s always too much liquor and at least 2 insane steps in them. He does it so I don’t have to!!
@@DebatingWombatit's less odd when you put it into context that its a Michelin star recipe. It _has_ to be perfect, the others aren't to such standards.
Compared to the insane amount of pollution from the beef production, a few yards of plastic wrap does no difference.
For clarity:
Egg-washing the inside of the pastry helps create a water resistant film that prevents the pastry from getting soggy
Layers of Egg wash actually creates stability and binding properties to the pastry, preventing it from puffing, and it gives its that glossier look
I think Gordon's tecnichal skills are a 10 but his recipe writng is an 8, so a 9 is fair
"his" recipe writing. I think the probability that he wrote the recipes is slim to none. I would have hoped that for certain recipes, like the famous beef wellington, he would have at least looked at what "he" wrote, but it seems he did not. Not that I blame him. It's just the way it goes.
But why DOUBLE egg washing it?
It couldn't have been great to tear plastic wrap off of egg washed, raw pastry
You typo'd the word "writing"... It's so great, I wonder if you did that on purpose 🙂
Agree Ramsey's pastry looked sooo good
I love the extra bay leaf with the accompanying declaration that you're not driving. It always makes me smile.
🍃 ☺
I don't understand.
Same, it's a cute gag that makes the audience feel welcome
@@elio7610 It's just a running gag on this channel, comparing an extra bayleaf to a hard substance. It's cute but nothing to give too much mental energy to.
we need a t-shirt with two bay leaves on it and the phrase "i'm not driving!" only the cool kids will know what ot means:)
Jamie Oliver's obsession with jam is unmatched, I could see Uncle Roger's knee going down when he put the jam in the gravy
It's not really adding jam that's the problem, it's adding it for no reason in dishes where it doesn't belong. Blackcurrent jam is great with meat dishes like this.
So British of him 😂
Didn't even watch the video yet reading thru the comment for Uncle Roger haha
Jam in gravy...hiiya..
I mean, he's called Jam-ie😅
@29:25 Just want to do a shout out that there are several Foie Gras manufacturers that do not use the feeding tube method that everyone knows of. Instead they pretty much just allow to the ducks and geese to just free range. It was found that if given ample space and access to the food; the birds will just eat whenever they want. The foie gras produced in this method also tends to taste better since the birds are not eating feed grains
can you name some of those manufacturers? i would LOVE to get some foie gras like that, but it's just so darned expensive!
@@blueeyedbehr La Patería de Sousa, Hudson Valley Farms, La Belle Farm
@@HaddaClu thank you so much!! i see a xmas gift to myself coming soon!! :D
@@blueeyedbehr There is "Elevage de Santalé", the Santalé farm in Saint-Hilaire-de-Brens , north of Bourgoin-Jallieu in France. One can order online. The ducks live outdoors, they are raised outdoors throughout their lives.
“Free range” could just mean a 1 ft square pen outside for a short time. Not exactly Farmer John kind of free range.
FYI
Jamie and Gordon had a friendly rivalry but got serious when Jamie boasted how many kids he had and mocked Ramsays virility, whilst at the same time Gordon’s wife had endured a miscarriage. He obviously did not know at the time but yeah….not on the best terms
What's funny is Jamie's wife Jools has PCOS and has openly talked about her fertility struggles. Clearly Jamie has obviously forgotten the struggles (including 5 miscarriages) they had and shouldn't be throwing shade at Ramsey for this.
@ Both Gordon and Jamie have 6 kids each now….
Jamie is a douche.
Yea, because breeding is not selfish. . ./s
This is what a friend of mine calls "dick bumping." Probably more politely described as two stags locking horns." But not as entertaining. ;-)
Yes!! Another cage match! 💪🏻 It's one of my favorite series of yours! On another note, I love how your confidence has grown over the years, but also that you never hide your mistakes. I think it's inspired a lot of people to start cooking and be more adventurous! Plus, it's entertaining as hell! 😅 Keep up the good work! 👍🏻
So agree!!
Something I am now eager to try in a good restaurant someday.
I totally agree! I actually made Julia's Beef Bourginion (sp?) precisely because I watched Jamie do it! And it was great! Best beef stew I ever had.
Wonderful food = credit to Julia. Weird mistakes were entirely my own!
“Unfortunately mine is 3 inches. What it is short on in that it makes up in length. 9.5 inches. That‘s good!“ That is good! 😂
It was, but I also found myself wishing he had asked his butcher to cut it to size, so it could be just as the recipe specified. Now, that Wellington will have a shorter cook time. That said, loving this episode!
It ain't long but it's skinny
I counted at least 6 "that's what she said" during the videos.
+1 For including the dishwasher shot at the end, we've all been there.
An hour long video? With Beef Wellington? What a great day to be alive!
Gordon says to brush the pastry with the egg wash because it forms a kinda waterproof layer, Trust him
I love how these cookbooks that are meant for the home cook add things like foie gras or truffle oil as if we just normally have that sitting around the house
I mean we all need to go shopping before cooking something like beef Wellington anyway. Don't know what your problem is
over 60 years ago when she wrote her first book and in France where she studied cooking, they were as easy to find as milk, just more expensive.
I mean, truffle oil isn't that hard to find.
And interestingly, there isn't really any truffle in truffle oil(with a few extremely rare and expensive exceptions).
Almost an hour of beef wellington cooking? Yes please!
Fantastic! 58 minutes passed in a flash with not a dull second throughout.
Somewhere in NY there's an Uber driver who makes one of his weekly stops picking up a Canadian guy who rambles on about having too much bay leaf.
I was in hospital for six weeks and watched each of your episodes. Everything about them and you is simply wonderful. Only downside is, that the hospital food tasted even more bland and unexciting. Thank you Jamie! By the way, as an editing idiot, I’m still mesmerised by how you get "bowled".
interesting that none of them brushed the beef w the English Mustard after searing..something i thought was standard in beef wellington..BUT..Jamie was the only one who did actually incorporate it in the sauce..maybe that's what helped put his over the top..and you didnt even know it
Gordon's is supposed to have the mustard. He also neglected to add butter and sherry to the duxelle and he also didn't add any chestnuts when mincing them.
I wondered about the mustard as well
@@SparktehFox The chestnuts are part of his Christmas version of the recipe, it doesn't seem like he does it in the standard one. The book Jamie was cooking out of was released in 2013 and based off of his home cooking show for Channel Four, so I wouldn't doubt that he's tweaked the recipe in the ten plus years since the book was printed. The recipe of his Wellington I made once was the Christmas recipe with the chestnuts and English mustard, though I would say that chestnuts are very difficult to get in most parts of the US in or out of season unless you substitute Asian chestnuts.
I've seen Gordon use a crepe as well.
Tho his duxelles is not classic
Next video idea/challenge: take what you like from each recipe and make your own version of beef wellington.
Egg wash - cooling - egg wash makes the pastry look nicer. If you do a second cooling and a third egg wash, you get a beautiful marble pattern
Decades ago, when I was a young and broke student in a seaside resort town, I met a man who owned a sailboat that needed to be hauled out and dry-docked for the summer while tedious and time consuming maintenance was taken care of. He was an older man and not up to some of the more physical tasks, so he hired me to be his helper. We worked together all summer long and the day after he was able to get his boat back into the water, he took me out for dinner at a high-end French restaurant. I'd never had Beef Wellington but it sounded tasty and was on the menu, so that's what I ordered. To this day, that's the only time I've had the dish, so I have no basis for comparison, and it was so long ago, now, that I don't really remember any of the particulars about the meal or the dish, but what I do remember is that the Beef Wellington was probably one of the most exquisite foods I have ever tasted in my entire life. I've never attempted to make it myself and likely never will...it's just in the last 5 years or so that I've finally figured out how to grill a steak to perfection after a lifetime of absolutely ruining hundreds of steaks, hahaha.
Great video, Jamie!
No time like the present. Go for it.
If you can cook a steak, you can absolutely do a wellington.
I've never seen anyone leave the extra pastry on the ends of a beef Wellington before. I can't decide how I feel about that
Cook’s treat.
You never serve the ends in a restaurant setting, so I’m assuming he just sees it as a waste of time, and food, to cut it off.
@OliPop230 Yes, it would be a waste to cut it off. Of course, one could always make a little extra mushroom duxelle and make some little pockets or rolls with the extra, and serve them as appetizers or arranged around the Beef Wellington. A little prosciutto might be a nice addition as well.
I noticed that Jamie had some duxelle squeezing out of the ends, so as the previous reply said, the ends would make a tasty chef's treat just as they are.
I love puff pastry, so that looked yummy, but a little "unrefined". Since he was cooking at home I liked it!
Love the channel, as a butcher and a cook who used to dabble in the kitchen until legs decided to give up, it is still great watching people do these recipes and taste it at the end. I had the privilege of meeting Keith Floyd doing the Thanks Giving dinner in Suffolk. Absolute legendary experience for my journey in life.
Floyd is my hero and I'm also a Suffolk boy so this is great to hear! What a cook, what a man. You lucky devil :)
Great video. I’m exhausted just watching this. The ambition in doing three different Wellingtons is impressive. Thanks!
The thing is, you can't really make Gordon Ramsay's Beef Wellington if he's not shouting at you the entire time.
his shouting is ringing in my ears pretty much 24/7
Or, to put it another way, Gordon has to be shouting for it to be beef wellington. Otherwise it is just sparkling cow in a blanket.
😂😂😂
OK.. I blame you.. anytime a cooking shows adds bay leaves.. my brain says "I'm not driving" and I double up. ORDER UP!
Educational. Relatable. Reachable. I love this channel!
it's been a rough couple of weeks and an hour-long video from you is exactly what i needed ❤you are the best, as always
VERY excited for more 'country dishes' too! So many good series on this channel, so little time!
I've made ramsay's wellington several times for christmas and I have to agree with you on the cooking ( and resting ) times being off ( I found that like you, it did take like 45 minutes in the oven and at least a 30 minute resting time) and I never did like the excessive use of plastic wrap. However, he has a video where he adds chestnuts to the duxelles and that really takes it over the top. You could have used more parma ham and all 3 of the recipes had the duxelles too wet for my liking, I've found that you really gotta cook that stuff down until it almost looks like dirt. Thank you for doing the very expensive research that us home chefs are curious about!
What do you think of ADDING chestnuts as an ingredient to Oliver's duxelle?
@@suran396 Couldn't hurt
Fun episode! I am one who greatly appreciates it when you do your best to follow the recipes as written. I also appreciate the homework, like watching Oliver's video on Wellington. I wish you had posted up Oliver's entire preamble on the page. Thanks for these episodes, I really enjoy them!
Great video, but I feel like you need to do a rematch and use Gordon's updated beef wellington
Just a friendly reminder that frond is our friend. Don’t wipe out the pan unless you burned whatever was in it just before adding the onions and mushrooms. Just add more butter and oil if needed before adding the mushrooms and onions.
Also pat the meat dry of its natural juices before you add oil to sear it. Seems counterintuitive, but it works. Otherwise you steam the meat more than brown it. I thought that was a myth until I tried it. Talk about mad science! 😂
Frond?
I always pat the meat dry before rolling it in anything. And I make sure it's room temp, cold meat searing in a hot pan in no Bueno. AND, use the largest thing you have to search, lots of air circulation in there. Those are my tricks!
@@KarenStrickholm The browned bits, not burnt bits left behind after a proper searing. See deglazing your pan and the importance of the Maillard reaction.
I think they were being sarcastic, the spelling is fond.@@buffysheffield1328
@@buffysheffield1328 fond😉
I love the cage matches!
The critiques are excellent and save me time when deciding which one to make.
Thanks!
Something for you to try that have worked for me with puff pastry recipes. Rest the wellingtons on the parchment but on a wire rack so you can get some air circulation under the pasty too and the bottom doesn't tend to get as soggy.
6:53 There it is. This is at the core of the beef: Chef Gordon Ramsay never, ever uses truffle oil. I imagine he considers Jamie to be a dilettante. Yeah…I’ve never seen breadcrumbs in the duxelles.
This one has to be my favorite cage fight - bravo!
I've made Beef Wellington exactly once, on April 4, 1999. I remember the date because I fed it to my 2nd Ex, his truly lovely girlfriend, and my folks. He died a week later, at age 51, at his gym from a massive widow maker heart attack. RIP, Ken.
Sorry for your loss. Is that what stopped you making it again?
I've heard that you can prevent soggy bottom crusts if you bake with a preheated pizza stone on the oven rack.
Yes, or on a preheated sheet tray!
It doesn't matter how dry you manage to keep it while cooking or how perfectly you cook it if a flood of juices are going to come pouring out the moment you cut it. They have to rest longer before slicing or it's going to get soggy no matter what else you do.
As someone who has made both recipes, I slightly disagree with the final score, and would score them exactly the opposite of what Jamie did here. Also, this recipe he used for Gordon Ramsay is actually outdated, and I have an updated version of the same book, which includes brushing the beef with mustard after it has been seared, as well as adding a layer of crepes between the mushrooms and the Parma ham. All of which add an extra dimension to his recipe. Either way, it’s always fun to watch Jamie and his adventures in the culinary world.
Yes. I kept waiting for the mustard slather that never came. That is a key element to the "Ramsey" Wellington.
@@gavriushka you should make a video cooking and rating all three.
@gardenx5574 I’m not doing UA-cam and all that, but it’s weird that he didn’t do those steps even though in his videos he does them as well. Especially mustard smothering after searing the beef. Also I have cooked both, and if Ramsay recipe is done properly with every step, it takes the cake for me. I wasn’t attacking Jamie by saying all this, just expressing an opinion. We’re all different level chefs, and any experience, is good experience.
I've seen other folks make it that way as well, but it sounds like Ramsay has a couple different versions of the recipe. I wonder if this is supposed to be a slightly simplified version since the crepes weren't required.
@@agentsculder2451 either that or just the book Jamie used is outdated, as I have the same book and it says to use crepes and mustard on the beef. Who knows? 🤷🏻♂️
😂tomatospoon!! my new favourite word!! Reminds me of my daughter when she blends two words as a little girl she couldn’t say rhubarb. She says “rhutabarb.” Love it!!! She also says “deThaw” 😂 I love it love it love it.!! 😂🙏🏼
She’s 43 now and she still addresses it like that 🥰🙏🏼
I’m exhausted but thoroughly entertained ❤️
You do so much work. Oh my gosh. Thank you for the videos, hope life has been well for you, happy holidays!
Phenomenal!! You did incredible preparation of recipe research, miss en place, cooking, assembly and reviews. It seemed Oliver's recipe was the most efficient and the one I would want to follow. Thank you for all of your efforts!!
This is one of the best videos. I'm doing Jaime Oliver's, but using store bought Au Jus will save tons of work.
I was transfixed by all three recipes, but the funniest part was watching Jaime load the dishwasher at the end. Such a man. 😂
that was a really great video - you have come a long way!
Your timing for making these couldn’t be more perfect! We are thinking about making a beef wellington for our Christmas meal ❤❤
My mom used to make it at Christmas for a ton of people. Seeing the multiple filets roasting in the oven was always exciting! She put in so much work. All for love ❤️.
@ ❤️ ❤️
First clicked on this and thought yikes it's a long video but only 13 minutes in and I love it! Love your personality! Hoping to watch more videos after this!
I’m exhausted but thoroughly entertained ❤️
I would definitely recommend investing in a restaurant sized roll of plastic wrap, the weight makes it’s easier to roll out and the width saves the added hassle of pulling multiple sheets! Would definitely up your wrapping game.
Also, no need to fear your sautéed mushroom filling becoming soggy after you wash your shrooms: Sauté your shrooms long enough, and the excess liquid will evaporate.
Beautiful. You made 3 versions of a food I have loved for years and have rarely found in any decent restaurants in which I have eaten. And, at 75 years of age, and not the greatest home cook, I have never imagined it is a recipe I would attempt to make. However, of the three recipes you made, J.O.’s did look the most accessible for a home cook, as well as visually appealing and, by the look on your face when you were finished eating it, definitely had the “Wow!” factor of taste. So, I’m glad it was your favorite. Thank you for this video. It was, as so often is with your videos, both entertaining and enlightening.
The Jamie one, burnt soggy bottom. Preheat the tray and then place the welly on that tray instead of using the oven burners.
How did Jamie not remark on it is crrrrazy.
@@Lucie.Greening am I missing something here? It wasn’t burnt in the slightest
@@antichef14:27 / 14:28 the bottom looked awfully black...
@@leviathanx0815 It does look awfully black, but perhaps that is from the mushroom and beef juices saturating the bottom crust, and Jamie is saying that it does not taste burnt.
Gordon’s video for his Christmas beef Wellington is super easy and he uses chestnuts
I've been weirdly waiting for your upload all day!!! I can't believe I caught it at 18 seconds lol. Thank you Jamie ❤ happy Sunday.
Also beef welly really got me into cooking
I’m so happy of the timing for this video. Just before Christmas
3 beef wellingtons, so much beef.
WHERES DA BEEF
The thing with Gordon’s recipe is that he encourages you to prep in advance (wrap and chill), which makes his recipe really useful for dinner parties/family meals. Probably keeps overnight…
I think Gordon Ramsay's recipe was geared towards a restaurant kitchen setup (with unlimited plastic wrap and really hot equipment), and it expected the reader to know things they wouldn't know without experience (such as when to pull the meat out or how you're not actually supposed to apply egg wash on the pastry before applying the meat). Jamie Oliver's recipe wins because it's geared toward a home kitchen setup and walks you through the steps more successfully (i.e., it's more clearly written and you know what to expect). Kudos to your implementation of all the recipes! Maybe I will try my hand at Jamie's recipe also for the holidays.
love the long form! I always want to go and cook whenever i watch your stuff
I'd love to see you try the Serious Eats Beef Wellington - I think Kenji used phyllo pastry inside the puff to avoid a soggy bottom. It's on my list to try if my adult kids ever leave the nest again and i get my kitchen back.
Thank you!! I am planning to make my first ever beef Wellington! You could not make this video at a better time 🇩🇰🇩🇰🇩🇰
Interesting. I’ve been to Gordon’s Wellington masterclass in London and the recipe was different. We brushed the seared meat with dijon mustard and wrapping was savoury crepes instead of parma ham.
I read the words of the thumbnail before I processed the image and was fully prepared to accept that Gordon Ramsay was going to fight an unnamed child and Oliver Twist
Cage match! Love this format! You're the Best 🎉🎉🎉🎉
You are definitely more of the absolutely amazing Jamie Oliver type of guy ❤ you should try making more of his recipes 😀 😊 love it.
I think for a cook, who isn't a capital C cook, but has some experience and wants to wow friends/family - Jamie's recipe wins. Simple, but looks like it's full of flavor and still looks pretty.
I can’t believe I just watched for 58 minutes and I’m sad it’s over! Oh, also bought the olive oil because that’s a perfect Christmas gift. Jamie… just amazing! Also, I was rooting for Jamie Oliver all along so yay! Thanks for the awesome video!
Same. I love Jamie Oliver and I thinks he gets a bit of a hard time. Very pleased to see his winning score
Gordon is a great chef. Jamie however is best known for easy to follow cookbook recipes for home cooks. I think that gives him an advantage in this kind of match up.
Jamie Oliver's recipe should not have been a contender in this match up. Yet it still won!?
@@Zerolisit made no sense. It was burnt on the bottom, yet super soggy. A mess.
But Jamie is also a chef. He worked at River Cafe. A very fine restaurant. His tv stuff and books was always about making it accessible to home cooks but he is able to do the chef thing too.
@@carolinebennett5615 Yeah, he has a michilen star, but always makes a point of simplifying his recipes for working mum and dads, whereas Ramsey assumes you've spent at least one year at culinary school.
@@carolinebennett5615 didnt almost all of them go bankrupt lol
Fabulous Jamie! Well done
What a treat on a Sunday evening 🎉
Good points on all...not an easy recipe anytime. Have made it several times in the past, and am going to do one this Christmas, so I'm glad I watched this. I learned some good stuff here! Cheers!
You have given me more confidence in using double the bay leaves in everything I cook... and i AM driving tonight! Love ur channel and im gonna make some beef wellington the day before thanksgiving for the family. Best cooking channel on YT far as im concerned.
Used two leaves in my French Onion soup as well.
Oh yay! Always love to see a new video pop up - even better when it’s a ^cage match^
I imagine Julia's being french is just trying to ruin an iconing BRITISH recipe to perpetuate the myth that Brits can't cook good food 😅
Sabotage! 😂
Incredible effort. Bravo, great video.
Jamie! Your cooking skills are improving so much. I’m so proud of you. You’re an inspiration!
Thank you for helping me make incredible food for Thanksgiving (American) and Christmas! You are a delight!
Whatever water you think you're adding when washing mushrooms will get evaporated out when you sauté to cook it down.
Mushrooms have sooo much water in them already, you aren't doing damage by rinsing them off.
Washing mushrooms is totally acceptable. I'd avoid soaking, but washing before you cook them is just fine.
If you want to eat the shit they are grown in I respect that.
@@AlexanderCollas666 I never understood the pearl clutching from some when they see mushroom washing.
I feel like it's something people say to just contribute an empty criticism to something that's really not a big deal.
lol never fails. someone always mentions the mushrooms and a thread starts. Yay for engagement, right Jamie?
Just found your channel and you are a hoot! You make cooking fun 😂. I especially love the bay leaves and not driving comment.
Just interjecting a quick comment regarding rinsing mushrooms under water that you get flack for. I have translated 18 cookbooks from French (those published in France), some for high-end restaurants in France (including a 3-star Michelin). It is not uncommon to see French chefs write instructions to briefly rinse mushrooms under cold running water. ;)
I first made this as a pup, 23 y/o, using Alma Lach's cookbook. As she recommended, I used a couple of ounces of Roquefort cheese. It cost me 1/2 months of salary then; it was superb!
Why would one wipe the pan after searing the beef before the mushrooms go in? That's just unnecessary work and wasting good flavour.
I freaking loved this long video, feel free to go as long as you want...I'll watch everything.
Also, I LIKE it when you do a Jamie-ism and go slightly [or even wildly] rogue while following a recipe because I'm one of those cooks who loosely follows a recipe and makes the rest up, so hearing how you make a short cut really helps me to learn to cook instinctively. That was poorly worded, so I hope you get what I'm saying.
Oh dear…I think that noise I just heard was Ramsey’s head exploding 😂😂😂
Really really beautifully done dish on Jaime's dish. Missed the chili jam?
Wash mushrooms. Have no fear of them soaking up water. If you don’t believe me then weigh them, wash them and then weigh again.
Don't be scared, just eat the dirt
Also if you're doing a duxelle you're cooking them dry either way
@@pavelow235*and crap
@@jonnanino Exactly. Reminds me of how I was told for years to put lemon juice on my apple slices to keep them from browning -- in an apple pie, it would not matter. (Yes, use it for salads etc though)
Beautiful work, Jamie ❤
The shower cap on the smoke detector 😂 genius
You have given me confidence to roll with the punches when I mess up. Now that I’m retired I have time to explore recipes ❤
I thought Julia would win, but it was so unnecessarily complicated. And after seeing Gordon’s and Jamie’s, I knew Jamie had won. His was fuss proof.
I make Ramsay's Christmas Wellington every year. For someone like myself who doesn't like liver but loves mushrooms, his is the perfect one. As Ramsay put it, "chefy thing" with the back of the knife is not necessary but makes for a pretty presentation. I would recommend anyone who has never made one to watch Ramsay's video on UA-cam & I promise you, it's pretty easy even for a novice!
I do not know the drama between Olvier and Ramsay but Oliver using truffle oil doesn't help him. Ramsay hates it.
Who cares
Ramsey isn’t God
The recipe I had for Gordon included mustard, and some of the same tricks as the one you did, and mine turned out exactly the same as his. Oh so good!
I am once again imploring you to make an "I'm not driving" Tshirt. I would also like to modify my original request, because everyone is right, it needs TWO bayleaves. (Bayleafs?)
Bay leaves if you’re American.
Bay leafs if you’re Canadian. 😂
Agree!
Loved the pastry tips - great idea. And yeah, Jamie Oliver creates recipes for the every-man! Nice work.