I made GORDON RAMSAY'S Beef Wellington
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- Опубліковано 24 січ 2019
- I made Gordon Ramsay's Beef Wellington. It's a work of art. His masterpiece. To master something of such complexity deserves a pat on the back. I've finally challenged myself to take a crack at this beast of a recipe. The biggest roadblock is the price of the beef fillet. If you're willing to fork over the money for that, then you're on the right path. Mastering Gordon Ramsay's Beef Wellington takes focus, but it's not impossible!
Here's the recipe if you want to give it a try: www.gordonramsay.com/gr/recip...
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I would love to see you re-visit this video with a side-by-side remake of this Beef Wellington. You've come a long way!
Okay, I tried to make this recipe…once. Never again. I developed a nervous tick doing the duxelles, felt my soul slowly being crushed trying to roll the damn thing in puff pastry, and lost the will to live when it came out of the oven and the breeze created by a mosquito flying by made the damn thing completely disassemble itself into an unappetizing mess on the cutting board. We ate it and the flavor was absolutely amazing but holy crap, the process caused PTSD. Yours is far and away more successful than mine, you did great!
It's better to finely chop the mushrooms rather than blitz them, and then gently fry until there's no moisture left. You can squeeze the chopped mushrooms to remove water but I find that also loses flavour.
Excuse me sir, this brush looks like a makeup brush! I just binged J&J entirely and gotta say man, I love your channel - you are a very inspiring human bean, thanks for sharing your culinary journey, Jamie!
I too think that's a makeup brush 😂
It's definitely a makeup brush, lol. He's come a long way.
A couple of suggestions. One: make sure you overlap the Parma ham entirely to prevent the juices escaping into the crust.. Two: wrap the dough covered meat in plastic for a bit and refrigerate again to get a tighter shape.
You made that look easy, for real. Extremely smooth and the results...you made us home cooks proud
the snow in the kitchen window was top tier cozy vibes
If you make this into a short and tag him maybe Gordon will react to it! Worth a shot. In my opinion that looks amazing and I would definitely eat it!
I loled so hard at the exlamation "this brush sucks" - ofc it sucks its a brush for the camera! 😂😂
Score on the top of the Wellington with the BACK of that small knife, and wait ten minutes before you cut into that Wellington so that the crust will be in better shape and not so soggy. Yum!
When I make this dish it takes me days. 😂 kudsos to you for doing it all in one day!
I season, sear and wrap the beef one day, then place it in the fridge to rest and form. I prep and cook the duxelles and then spread it on a baking dish for 2 days to completely dry out in the open air.
And finally on the final day, build the finished dish and bake. I also make a scratch beef reduction sauce for it… It’s a lot. But sooo worth it:) 😊
Also food network Canada has a list of the top 15 hardest meals to master...and you've tackled a fair amount of them! Well done!
I just looked up that list! You just gave me some more ideas for future episodes!
Beef Wellington is a favorite of mine and the fact that you tackled it is so encouraging. I’ve thought about making it and the idea of ruining such a lovely piece of meat is terrifying.
Fun video as always! Two tips for those watching: Don't over-process the mushrooms, they should be chopped into small lentil-sized pieces, not blended into a paste; also, you score the puff pastry with the BACK of the knife so it doesn't cut through and make the pastry shell fall apart during cooking.
That was awesome! I’m inspired and G.R.’s little blip at the end 👌🏻😂
I am doing your Liege waffles regularly for the family, they love it. We have even invested in a "pro" waffle iron just for this purpose. Le-gen-da-ry!
A-ma-zing! The short sketch with Gordon's "thoughts" have made my day :-)
Yum Can i have a slice of that? My mouth is watering! Good job!
I love that you're now in a whole different style Jaime! Now you just do your thing, running commentary and delightful fuck-ups 😂 young Jaime was obviously trying so hard tho, I'm so glad for your sake that you found your awesome distinctive Jaime way to do things
I just learned the addition of the crepe layer counter balances the excess juices of the meat.
I'm getting a kick out of watching some of your older videos. Yo've come a long way, baby... ;)
Great job Jamie ! i'm dying over here ! That dish looked good man !
Thanks Kent! It was so good! wish I could have shared
Jamie!! You must have read my mind. I watched this exact gordon recipe the other day and been thinking about making it. Tho think it may be too much and I wouldn't want to waste any!
It wasn't raw, it was perfectly rare. That's hard to do!
Looking forward to the next videos!
Ahh of course. Rare not Raw! Duhhh 🙄. You must give it a try, it’s well worth the effort! However, it ended up being pretty big, so you may need to cook it for a few people
I made one for the first time last week, I was really fun, and fed 6 people. Probably about 75 bucks for all of the ingredients. And I bought mashed potatoes as a side. I got the fillet from a butcher. I cost 33 bucks for 3 lbs. not a bad price for 6 people.
That's not exactly blood but water infused with heme, they're what you'd call "meat juices". You wouldn't have that flowing out if you let your wellington rest, which you didn't and that was also why the bottom got soggy because of the juices.
I do like Gordon's recipe, but I prefer the French one with pancakes and spinach, besides the rest of the ingredients. Maybe skip the pancakes, as they're not needed if your duxelle is properly dry. But NEVER skip on the chicken liver or liver pate to mix with the duxelle. It makes a world of difference.
Not a bad idea. Do you have a link to such a recipe?
Hello next march ill patreon you thank you for making my day a happier one seriously.
If it’s too rare for you simply cut the slice and fry it quickly in a little butter and you’ll have a medium rare steak. The pastry won’t suffer more than it already has because of the mushrooms etc.
I always make the duxelle first. I say always like I’ve made this more than 2 times in my life. First one was mediocre 2nd was great and the difference was the duxelle not being dry enough like what happened to you!
This is traditional british cuisine for those who think we only eat beans on toast.
I just found your channel and have been bing watching all your videos. I LOVE THEM BTW! I have 1 question. Was that a makeup brush used to spred the mustard lol?
Thank you! That's so awesome to hear. I was using a brush from a camera/ lens cleaning kit (It was brand new!). I can't think of a worse idea. I have no idea what I was thinking
@@antichef we all learn something new everyday right lol.
Didn't you forgot the crepe, that acts as a moisture barrier protecting the puff pastry.
Great mushroom work dude! That was great .
Bravo! Perfection!
I’m sure you made Chef Ramsey proud dude! 🎉🎉🎉
So that's beef wellington. Heard about it, never new what it was. Nice surprise. Thank you!
I recommend it, it tasted delicious!
Looks damn tasty to me brother! Gordo would be proud! Have a good one Jamie.
Thanks CJ! Im sure he’d find plenty wrong with it! Hahaha
Wow Beef Wellington. Hats off to you my friend. That’s a big challenge! I myself have never dared to attempt making beef wellington. Not only because of the tricky techniques, but also because I wonder whether it’s really worth all the effort. Would you make this again for say Christmas or some fancy occasion?
It was daunting, but I still find something like the Baked Alaska, or soufflé more terrifying. But wow, it tasted delicious. Everything worked perfectly together: pastry, mushrooms, ham and beef. I’d definitely recommend giving it a try, at least once!
ANTI-CHEF it does look delicious and i’m sure you’d impress any guests coming over for dinner. I’ll consider it next time i throw a dinner party!
Yes! 🙌🏼🙌🏼
Could you vacuum seal it? Love your show!!
Good job 💪🏻💪🏻💪🏻Jamie!!!! Saludos ☀️
Thanks Izzie!!!
Good effort 👍🏼
I never wash mushrooms as they’re very absorbent.
I may have missed it, but I thought him roll the puff pastry without taking off the plastic wrap of the duxelles.
Nice job!
Excellent video! All your comments were cute, made me laugh and are things I say myself when I’m cooking!
Thanks Dawn! I would say the majority of the “comments” don’t make it into the episodes, or I’d wear out the BLEEP sound effect pretty quickly
🤣🤣
YES EXCELLENT ! ! ! ! 💛🍄💖😍🌟🍭🍚🍎🍓🍔
You appreciate a good piece of meat 🍖 served rare. YES! 😁👏👏👏
That is PERFECT!!
Wow! Well done young, sir. That was no mean feat!
That looks pretty perfect to me - it's just juices - the meat looked cooked to me.
The red liquid is actually myoglobin, not necessarily blood.
Ohhhh right. Of course, I think I knew that too. Completely blanked out on that
Wow, just *WOW*
HAHAHA I'M LAUGHING ! ! ! ! Thanks a lot .... Here FRANCE ! ! !
🙌🏼🙌🏼
Looks yummy!!
You look and sound like sherlock holmes from elementary XD XD
im a BIG fan
favourite comment of the year goes to....
Mr Tracey,
please bake Obamas favorite Nectarine Pie :)
I just may!!
HI Jamie, this looked like a triumph. I'm ravenous!
Hate Gordon Ramsey, love you, excellent job.
and not to forget to serve Joël Robuchon's mashed potatoes ;)
The perfect meal
Isn't that just mashed potatoes & milk?
I love your channel. LOVE IT. I'm like you, an amateur home cook (you are, right? I guessed it since there are some basics you'd have picked up in le cordon bleu or CIA if you'd gone that you don't seem to know,) but love to challenge myself with new and different things so I feel you for sure with some of the binds you occasionally get into and appreciat that you don't tie yourself in knots tying to look like a slick expert. I do, however, SO wish you'd quit PUREEING your mushrooms in that damned food processor of yours. You can wash them all you want, sometimes they need it, and you won't hear any complaints from me. However please give chopping them a chance when the recipe calls for it, won't you? It really does have a payoff that will make you say 'that was worth it' to use your chef's knife and do the thing properly. Otherwise love it all and may your spatula never let you down!
NICE.
You forgot the the Whiskey
"I googled if the blood is ok"
Thats not Blood so Yes
cut/fry fish?
I’m sure you wouldn’t be the first one to try!
HAAAAHAAAA VERY NICE CHANNEL ! ! ! I SUBSCRIBE TODAY ! ! ! YOU ARE AMAZING MY GUY ! ! ! HELLO FROM FRANCE ! !! 💖😍🌟🍭🍚🍎🍓🍔🍊
Thank you my friend! Appreciate that! Hello from Belgium!
Yes, but where is the crepe?
Man that's funny i fucking love you that's fucking good gordon would love you im going to send that to him
Hopefully you'll redo this recipe soon.
Hello 👋🏽
Maqlubeh?
My humour roll is maybe a 2..so not even gonna try to be funny 😅
Hello!!!
Hey there!
Heard of Marco Pierre White? the one that spanked Gordon's ass until he did better and better?
And who spanked Marco? Pierre Koffmann and Michel Roux.
I would like to see you testing recipes from those 3, the boss's bosses.
hahaha, I've not heard of either of those two.. I'm going to look them up right now, I want to know the boss's bosses
Seriously, Marco Pierre White got his 3 Michelin stars in London, then gave them back, because he lost his creativity, and I think he was having to do things that didn't sit easy with him. He moved to Ireland to open a restaurant there, and has found a peaceful place. He's done a series for BBC Worldwide Maestro project for home cooks, and some excerpts are on UA-cam. If you check out his segments on Masterchef Australia, he's still a Boss of Bosses, watching everything in the kitchen like a hawk, but more chill. You should try some of his Michelin days recipes sometime.
I love your channel, but the camera is making a weird effect with your striped shirt and now my eyes are bleeding.
But seriously thanks for all the content.
ITS RAW!
Here’s a thing,i appreciate your attempt
But here’s a tip: please start over,and don’t leave any blood.
Or else it will end like crap
Blood is gooooood, Gordon
I don’t think so,it will not be a beef wellington if you made it like that,it’s going to be an idiot wellington
ANTI-CHEF and i always cooked medium rare,or medium and I don’t leave a blood.seriously,will you like when you reach a restaurant and they served you raw steak when u wanted it medium or well done?
Plus blood proofs that the food is soo RAW!
Blood is a one way ticket to make beef wellington look bad. So don’t leave a blood
Beef Wellington isn't Gordon Ramsay's recipe specifically, it's a classic English dish that's been around for centuries.
Raw and bloody! Ewww....