How to Make Perfect Beef Wellington
ฝัง
- เผยแพร่เมื่อ 19 มิ.ย. 2024
- How can you make beef Wellington like Gordon Ramsay, or perhaps better?? It's actually surprisingly simple and easy and it doesn't require prior experience. It just takes some effort and a little bit of patience, and you'll have a beautifully latticed crispy on the outside melt in your mouth on the inside Beef Wellington.
Homemade Puff pastry: • How To Make Perfect Pu...
Dufour Puff Pastry: www.dufourpastrykitchens.com/r...
Lattice Cutter: amzn.to/2ZenzJn
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Ingredients you'll need:
1.5 pound (650g) beef tenderloin (ideally thick center cut)
2 tablespoons (24ml) high heat oil like canola
salt and pepper to taste
good dijon mustard for brushing
1.5 sheets of puff pastry (or just one if you want to skip the lattice)
6-8 slices prosciutto
Duxelles:
1 pound (468g) mushrooms (can be a mix or just be all cremini)
2 shallots
3 cloves garlic
2 tablespoons (24ml) olive oil
3 tablespoons (44ml) whiskey optional
leaves from 2 sprigs of fresh thyme *also optional)
salt and pepper to taste
Crepe:
3.5 tablespoons (51g) all purpose flour
140ml whole milk
1 egg
salt to taste
Egg wash:
2 egg yolks
1 tablespoons (14ml) water - แนวปฏิบัติและการใช้ชีวิต
Someone just brought to my attention that I forgot to mention the reason for the crepe (whoops!): so you definitely want to make the crepes, they legit take like 8 minutes to make and they really help to absorb any potential juices that leak from the beef as to keep your puff pastry, crisp, nice, and not soggy. It also adds another layer of nice texture and helps with the overall structural integrity of the wellington. There y’all go. Love you all, and thank you for bringing this up. Hope everyone enjoys. ❤️
What's the bowl you used for the crepes? It need it. It looks so perfect for crepes.
Thoughts on the filo in Kenji's version?
Plestor I could see that working nicely. I personally like the classic crepe. :)
What do you think about corn starch for the same effect?
Joshua Weissman I mean no disrespect but I didn’t expect to see that good of cutting skills from a young chef, shows you put a lot of time and passion into your work
“2 shots of vodka”
We love a cultured man
Gino Randazzo yes yes we do
Gino Randazzo
*_proceeds to pour the whole bottle_*
*_Galuglugluglug_ intensifies
fr!
...................With nice hair falling in the food.
Okay Josh, I screwed up my courage and followed your Beef Wellington recipe for a New Year's Eve family dinner. It . . . was . . . amazing. My family ( and to be honest me too) was absolutely stunned how good it was.
how long is the cooking time please
@@e4eug Depends on how you want it cooked
@@e4eug time will depend on how you want your steak, Im sure.
What would be the time for medium well?
@@bdancestars dude for medium well just do the exact same thing as in the video but sear the tenderloin longer
Hey for those out there that like their meat more done. Don’t just leave it in the oven longer like he said because it will overcook the pastry. You have to cook the meat longer in the pan before putting the mustard on and stuff.
Thank you!!!!!!!!
You can put the meat in the oven for half hour or so with a little olive oil rub to prepare it for more well-done versions, however you don't want a chewy beef Wellington, it kind of defeats the object of having such an expensive cut of meat in the first place
I was thinking this exactly. Wondering if this would be more efficient. Will definitely try. Here where I live we consume the meat well done by standard. If I present a dish with the meat this read I will be booed out of the kitchen in my house haha And to be honest, this amount of redness kinda push me away. It's too much to my taste
@@agustinmilano6839 if you buy a good cut, especially aged and you make it well done, then you have committed a sin.
@@ibimon i Guess I wasnt clear. Here se consume the meat well done. If i present a Dish this red, i'll be booed and Even questioned by the local department of sanitation.
"... or a third of a centimeter."
I'm not sure you really get the beauty of metric.
Ikr
33.3 repeating millimeters
u no not quite buddy
ATG19534 bruh what loser uses metric 🤦♂️
Meme God literally everyone but Americans
Joshua Weissman: This is for you Gordon Ramsay
Gordon Ramsay: that looks like the inside of my dog’s stomach
ITS FUK*NG RAAAAAAAW
wait
how does Ramsay know how the insides of his dog look?
@@thedoctor248 *waves hand* this is not the information you are looking for.
Michael Scott IKR he isn’t Asian. Maybe he likes exotic foods. 🤔
omg this is epic
I just made this for my mom and grandmothers on mothers day. This was absolutely delicious. My brother called me a legend. Thank you so much for this. I love your channel.
We just made this for Thanksgiving and it was superb. Don't hesitate, dive in, and do this. I have the advantage in that my daughter makes the best puff pastry in the world and that might be the most difficult part. Here are a few gotcha's; make sure you have a good crepe pan (test it a few days before), making the lattice isn't quite as simple as the video shows, it takes some practice and patience, but is definitely doable. You can't roll up the dough and try again with puff pastry. we found it works best if you have the pastry pretty cold. Use plenty of mushrooms. The Aunt that wants it well done should be fed a hamburger. You will burn the pastry if you attempt it well done. Listen to his hint in the beginning about getting as close to a uniform size as possible. Make two, it's not much more work and it's great leftovers. Thank you, great video!
"The Aunt that wants it well done should be fed a hamburger"
Ma'am, you want me to do _what_ with my beef tenderloin?
You can eat out of the dog's bowl tonight.😂
"The aunt that wants it well done should be fed a hamburger"
I feel that in my soul!!!
My step mom is one of those. One time she told my dad to make well done picanha. It was some good ass meat that was made to spend its last moments on earth as a shoe sole. I was devastated. I love picanha and I rarely eat it cause it's expensive. When I took a look at that well done meat, I felt a piece of my heart break.
OR YOU COULD CUT OFF AN END AND FINISH THE BEEF END IN A PAN ON VERY LOW FLAME. TRY NOT TO BE AN ASSHOLE JUST SHUT THE FUCK UP AND DO IT (I'M A CHEF THEY GET WHAT THEY EANT NOT WHAT YOU WANT.
@@mikevaluska7313 lol hypocrite
Why tf am I watching this? I can't even cook spaghetti right
TornPaperYoyo you can do it !
TornPaperYoyo Add some Orange Juice to that Spaght sauceee👅
WHO A TOUCHA MY SPEGHETT
Love spaghetti
And TORTELLINI
Me who has never even eaten a beef wellington: interesting
Same never ate it and would t eat it at all
@@fortnitegamer-dq5cm why not
@@nils6177 idk bro
I never ate a beef Wellington before too
me who has never eaten a steak: mmmm
Made it for this years christmas. It was perfect medium after 36 minutes in the oven and SO Crispy and delicious.
This turned out amazing for my Christmas dinner with friends and family. I felt like such a master, and the puff pastry was PERFECT!
TH-cam: We see you like gaming vids
Me: yee why
TH-cam: MAKE BEEF WELLINGTON
yeetus that beanus nice name
@@grantlewis8919 yee haw to that brother
yeetus that beanus *YeE HaWwWw*
Yee Haw Chicken Strip
@@grantlewis8919 Gamer fuel
So are we spamming Gordon Ramsay until he sees this or are we going to be civil about this???
Spam
Spam spam spam spam 😁
Time to get to work then!
SPAM!!!
Civility is dead
this is by far the most thorough recipe for beef wellington ugh thank you so much. looking forward to making this this christmas for my smaller family dinner!
I make Beef Wellington every year for Christmas dinner. It is a family favorite even though I have not seemed to escape the dreaded soggy bottom. That all changed this year! I studied your video/recipe and followed it exactly. I made homemade puff pastry and added the crepe...This year, no soggy bottom and perfectly cooked beef.
"Gordon Ramsay this is for you."
Gordon Ramsay: *I would rather die.*
what?
what?
what?
what?
nani?
"For all you metric people..."
You mean the rest of the entire planet?
He was prolly referring to the fact that only a small part of his audience are from places not from the U.S, Liberia, and Burma.
@Alex Morrison are you the metric system mascot or something? Pretty patriotic about your measuring system. :)
America is the only important part of the planet
The metric system is waaay more correct to use so....
please no bad words it’s really not
I have officially made beef Wellington 3 times...this last time I used your crepe tip and for the first time IT DID NOT LEAK !!!!! I was thrilled. I don't use alcohol in my duxelle but I do use the same pan I sear the beef in add red wine, butter, salt pepper and garlic to make a sauce in case people want a little extra. It is divine but if you add enough flavor to the duxelle itself you don't need it because the beef is always juicy and for me flavorful enough. Thanks for that tip but I do intend to master the Beef Wellington without the crepe because well I like challenges.
Made it last night with the help from both my kids and it turned out really good. Thank you for all your videos 👍
“Chopping awhole bunch of mushrooms by hand”
Food processor: he hates me
It's safer to chop them by hand because the water content in the mushrooms is likely to turn into a soupy kind of paste.
Kera Logan hm
@@PrettyBoyKii And that's why you sweat them with shallots and garlic, no?
Kera Logan
Well no. He’s doing it by knife so he doesn’t give the image that you must use a food processor.
@@bl6973 But doing it in a food processor is still an option, right?
Imagine his neighbors looking into his window just to see some dude talking to his cupboard xd
😂
It's XD or xD but never xd
🤣
Jesse S nobody fucking cares about grammar.
@@skobunny4707 thx
I made this for Christmas Dinner. It was amazing, Thank you!
Just started watching your videos and always had a knack for cooking. I don’t know exactly about your energy that motivates me to cook with more passion then I ever have before and make more real meals instead of my unhealthy addiction to fast and processed foods. I think it’s the more down to earth feeling I get watching you than watching someone act so professional. I’m definitely gonna try to make this sometime soon. I’ve never used puff pastry which has held me back on a few things I’ve wondered about making but that will be no longer after I make this ultimate beef wellington!
Josh: "Once your pan is rippering hot and almost smoking"
His pan: *is basically a fog machine*
This is when the pan is has the most hot temp
Love your username
Nothing’s better than a crow with a crow bar
Nothing’s better than a crow with a crow bar
Nothing’s better than a crow with a crow bar
I don't even care about beef Wellington, but at this point I just enjoy the videos.
LoveStallion:than why u watching
Tell me a fact
Blazé B0I because of the quality and production of the videos (?) it’s quite simple. 🤷🏼♀️
Same😂😂
@@Mrflamingo-kb7hu you got scammed haha
Why was watching him cut the mushrooms so satisfying! It was like cutting through a cloud, so fluffy!
I've watched 5 videos of this guy back to back. What a legend. Thanks mate.
This guy looks like he bout to turn water into weed.
Aubrey Vincent DeGeneres ayyyy jesus the weed dealer
He does voice overs
You stole this from reddit, seriously if your gonna try to steal atleast but your own spin on it, try to be original.
@@wonder815 jokes don't need to be original, they're meant to be shared. The only time when they should be original is when you are an actual comedian.
@@itzyaboi4297 I beg to differ, stealing off r/rareinsults is stupid because they made the insults themselves and it is boring because it's a lack of creativity.
I like turtles🐢
It looks better than Gordon's
@@CCPwillfall01 Nobody can replace original. Bitch
@@stewiefreak3805 his name is the best country not bitch u call a female dog a bitch but i will call you're species a bunch of bitches
Zeed Sebasty haha you’re random aggression is actually really funny
@@calebharris7568 you're gonna get it now
Just had this for Christmas dinner and it was lovely and easy to make
I did it! I made Beef Wellington, and it was amazing! Thank you, Josh!
Use me as a "this is raw" button
Fuckman Gaming you’re sad
@@jesussuarez2043 no u
Noticeably undercooked..
no its not
@@thelastofdaysministry9129 yes it is
I love how he actually says his measurements instead of being like “check my website for the measurements”
I know because reading is just dumb and hard.
@@kingpickle3712 it's convenient and not lazy. don't try to twist it
@@flipf615 No twisting. It's pure laziness and idiotic. Convenience coincides with laziness.
@@kingpickle3712 ah, but doing more work when not needed is even worse. why do more work when you don't need to. "lazy" lmao you don't know what lazy is (inb4 bare minimum argument)
@@flipf615 he’s right and you are wrong. If you are dissing chef John for plugging his blog wherein he actually makes money for himself by views there rather than the peanuts TH-cam gives in comparison, then get a life. By doing that he’s ensuring he gets a proper income for his effort and also adds greater value to the recipe by having a space where he can share written notes which didn’t make it in the video. I’d rather he make quality content and link the recipe on his blog, than do a bunch of low effort videos like vlogging in order to get views and therefore income.
Not all recipes call for perfect measurements, lot of the time it’s relative or done to taste.
This looks lovely. Determined to try it for Christmas Day. Thank you for your inspiring video 😊👍
Tried making this last night and it was the most AMAZING piece of meat my family and I ever had! Thank you so much!
Josh: “Here’s how to make a lattice pastry”
Also Josh: *takes out lattice tool*
Everyone without a lattice tool: “guess I’ll die...”
I made my own lattice by starting at the end and making slices 1/2in apart 1in in length, and then moved up and did the same, but in between the previous slices starting at the end of the previous slices, then continue until you get the the end. Then you have a nice handmade lattice. it only took about 2 min.
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like that
Did you break the 4th wall again. Or mrs vandy didn't look at you
@@maddiepatricie9948 lolol
hahahahahahahah
@@mobsterman1992 You're a hero for this lol thanks
The fact that you never take a bite is insane .
Fr
He would get food poisoning
@@motorworld2513 ?
BillShakesfear ITS RAWWWW
Cause he prolly knows its gonna suck lol
I want to try this. Looks delicious 😋
Thank you for this recipe 😊
Just made this. It was incredibly delicious.
Some notes for those making it.
1) Cut the steak so it's smaller! I got 2 lbs to begin with so I figured that was the right size. But I think Josh started with 2 lbs and cut some off. It was about 25% too large. I made it work, but unless you have a SUPER large pan you won't be able to get crepes big enough to wrap it unless you improvise and put a bunch in a square.
2) Make sure you have very large plastic wrap. I had small and I couldn't wrap it completely so I couldn't get a nice tight ball. I ended up using multiple layers of plastic wrap and foil to get it to stay in shape but it was a real pain. Just get the large kind.
3) Don't get super thin prosciutto unless you are ok with it looking a little messy. I got the thin kind and it tore apart when I tried to separate the slices. However it bakes into the crepe and crust so it doesn't really matter. Especially because the crepes hold it in.
4) Start letting the meat get to room temp EARLY. I let it sit for an hour and a half outside the fridge and it was still cold. Still ended up good but just a heads up.
5) When you sweat the duxelle it took me about double the time and I still had some moisture, don't be afraid to cook it longer to get that liquid out.
6) Be prepared for a large bill. The meat alone was $85 for me.
All in all it was a fantastic meal. The meat is so tender and juicy and the rest adds a savory mushroom flavor to the mix. If we can afford it id like to do this as a tradition on Christmas eve. Merry Christmas everyone!
What internal temperature for medium rare?
@@ZaibatsuHeavyIndustries I didn't measure it.
I agree with all of your points. Great sumary
@@ZaibatsuHeavyIndustries 130 F - 140 F. Carry over cooking will occur so take it out at 125 F ish and let it rest. Carry over should take it the rest of the way and allow the juices to redistribute so it's not leaking all over your cutting board.
A 1/3 of a cm... Hehe, we appreciate you giving the metric system a try.
*sobs* I struggled with this one....
Just say: 3 mm
@@asalamon 3.(3)
Daifuku an 8th is actually 3.175mm
Michael Jordan No one said anything about 1/8 idiot. They said 1/3
I read the title as: “Perfect Beef Watermelon”
Mianhaee96 yeah kinda
Perfect beef pineapple
@@meren711 I'm dicelexic?!
Lolz 미안해 캄테형
@@meren711 What? Anyone can misread something. If it's on a constant, daily basis, then he should be worried. But he could have just misread it the first time...
...Unless you were joking.
*You WERE joking, right?*
I followed this recipe to the letter and it turned out absolutely beautiful. Thanks mate.
Made mine today and it was slightly too rare for me but my son loved it. Learnt loads. Thank you for your tutorials.
Me: *Watches entire video intently*
Also Me: *Makes Cheerios*
This comment hit on a whole different level
No matter which universe you are from... That gotta hurt😓
Frozen chicken nuggets over here 😅
Literaly eating cheerios right now no cap 🧢
I swear when he asked ‘But you know what else starts with a B?’ A Burger King ad played 😔
For me it was a Bank of America ad lol
I got a boating ad
cap
I got anusol ad😂
mine was Oral-B 🤣
Never made a beef Wellington before, followed the instructions in the video and had a solid first effort. Took a few tries to get the crapes right and the lattice pattern but that was to be expected.
We tried this today and it was delicious!! At first we thought we didn’t wrap it properly and that it’s gonna be a desaster but it turned out perfect, only maybe the bottom was a bit soggy.
But the taste oh myyy god 😭😩
We served some glazed carrots and mash potatoes with it.
Thank you so much for the recipe!!! 🥰😍 we would definitely recommend a meat thermometer so you can track the temperature of the meat. :)
5:23 It seems I’ve run out of plastic wrap. Is it okay if I draw the smiley face straight onto the Wellington?
Peppermint Asteroid no
Northsideboss115Gaming : woosh
Northsideboss115Gaming : r/whooosh
Ofcourse
@@Craptacular1116 why are you linking a subreddit outside of reddit
Beef Wellington, the scourge of the Hell's Kitchen contestants, that dish has ended the journeys of a many of Hell's Kitchen chefs, it makes of breaks them.
Hells Kitchen is a joke, as Chef Ramsay might say "It's for donkeys." Top Chef is where the real talent is. Gordon is an absolute beast though.
Right. Because the meat station is the downfall of most chefs. And Hell's Kitchen is not a joke, because ALL of Gordon Ramsay's restaurants are real. And it's a REALITY TV show.
Naw that's the risotto,that's the make or break one
Thank you Joshua for this awesome video on how to cook Beef Wellington. My wife and I will definitely be cooking this up soon! We are brand new subscribers to your TH-cam Channel. Keep up the outstanding work!
Found my Christmas Dinner Recipe! I've always has the soggy pastry problem - can't wait to try the crepe trick!
It's amazing how many people in this comments section have apparently never once in their life seen a piece of beef that wasn't overcooked to shit. Kinda sad, but amazing, really.
The thing is, lighting makes a huge difference when talking about meat. adam ragusea did a whole video about it the thing isa lot of people are just ramsay fans who have not stepped inside a kitchen.
lol ikr
It's amazing how many people in this comments section have apparently never once in their life seen a piece of beef that was cooked. Kinda sad, but amazing, really.
There is a difference between overcooked and raw. This is supposed to be a roastbeef and it simply is not roasted. You can see from the texture it is still not cooked.
This is undercooked I know how Wellington is supposed to look and this is not it, the outside of the tenderloin isn’t even browned properly
One of the most difficult dishes:
"It's actually surprisingly simple and easy and it doesn't require prior experience"
LOL
To be fair, its "Simple as pie". But doing it to the standard he did is a different story.
pontape123 he just made it 1000 times more complicated
Shut up u try it before criticizing
@@GranSudaruska LOL already did. It's easy to do? yes. It's easy to get it done as good as a high quality restaurant level? NO!
In the end everything is easy to get done but for some reason its considered a difficult dish.
Check this video th-cam.com/video/605DPLl8Gqg/w-d-xo.html
All 3 dishes are good for sure. I would eat them all but for some reason the one done by the chef looks way better than the others and its only mac and cheese.
Everything is always surprisingly simple and easy if you know how to do it.
This was just fabulous and so doable! I love your style and comic ways. I'm subscribing!
The lattice cutter just added a new dimension for me. Oh, I must purchase one. Thank you.
Thought you were Binging with Babish with that thumbnail.
Souly same
Bruh same
Same haha it was his intention
Same bruh
Souly same
Joshua as Brit, I must confess that you have executed this dish perfectly. It's great to see people executing British dishes beautifully.
American, adds ketchup to perfect British dish......JK Visited London last year. LOVE IT!!
@@hukkumkhinda497 ?
@@hukkumkhinda497 As yes, Britain, whose favourite national dish is *checks notes*... tikka masala, will be completely unable to tolerate black pepper.
@@hukkumkhinda497 Hehe, that's quite funny, calling someone petty while literally in the same sentence being unable to take even the mildest bit of banter.
For what it's worth, I agree, tikka masala's rubbish - shame those people from Punjab didn't create something better, eh?
OBSESSED with all of your brolls
This is awesome, he speak well, none of the usual fancy word or feed viewer with useless fact, funny also, love it! 👍
Just want to comment on how beautifully seasoned your cast iron is. 👌
Man I’m eating 2 minute noodles whilst simultaneously procrastinating for an exam tomorrow and watching a video on how to cook perfect beef wellington
flyingbuddy This is so me it hurts
same. f*ck
Which video were you watching?
Blown away by your presentation! I learned something and even got a few chuckles! Instant sub, thank you so much!
I attempted and was semi successful. The duxelle was a bit overpowering but I'm sure it was something I did. Overall I feel for my first attempt at wellington using your steps was a success! I also used your mashed potato recipe which paired nicely. Thank you for your video and hopefully my next wellington turns out better!
Hey you probably wont ever see this comment but u inspired me to start cooking and a I made the beef Wellington. Thanks
Yay good for you
How did it come out ?
I need an update
I wanna know if Diego has made one for his family. Maybe he’s been making them every day since his first. Where will Diego go in the culinary industry.
Sam Millett I have made about 3 of them and they all came out great! I joined culinary in my school and am having a lot of fun with it. Thank you so much for the video
Turned out great, & it was suprisingly easy to make, made this for dinner on Christmas Eve!
I’m searing it with tallow. Brandy in the mushrooms. This is outstanding. Thank you for giving me confidence.
Just made this for my mom on mothers day, thank you Joshua! watched probably hundreds of your videos but thankfully noticed i wasnt subscribed while referring back to this video every minute or two to listen to a part again lol. Another successful tutorial
I misread the title as "How to Make The Perfect Beef Watermelon" because I thought the thumbnail was of beef covered in pastry in the shape of a watermelon, only to discover that A) The title was called "Beef Wellington" and B) I thought it looked like a pineapple pattern, not a watermelon.
Bamboozled by your own brain
Ya me too got confused
You've got 11 likes in 3 weeks on this comment
It’s pineapple watermelllington
Crap I made a beef watermelon again...
Your instructions are perfect. Followed every thing and it came out amazing. Did the latters detail manually with a knife and it worked well. Just took a lot longer.
Just divine!!!!! thank you
Amazing! Thanks for the instructions.
I've made the Wellington my first time using Gordon Ramsay's recipe, loved it, I used a blue cheese butter to complement it, delicious! Also, your recipe will be on my list for the next time I make it, thank you!
I watch so many cooking vids it’s almost insane but this was the only cooking video that I didn’t get bored half way through 🕵️♂️ definitely subscribed
Cooking this for Christmas today. Im so hyped😊😊. Greetings from Germany✌️
We made this for the first time last night and it’s probably my new all time favorite meal.
I love the editing style of your videos and I love that you've got us metric folks covered! I only wish the b-roll clips were a tiny bit longer! They go so quick I can't really see what's happening :)
Heard that! Definitely will work on making them longer from now on. :)
I just made this tonight and followed our man’s instructions to a T. It was for sure the best Wellington I’ve ever had! I made it with some smashed red potatoes and harvest carrots 😋
Made this last night and it's as good as it looks 🤤
I feel like a full scene of you taking a bite and plating this was forgotten or something. Watching so many other videos of yours this one felt like something was missing. Much love none the less, your content is amazing
I found your channel a while back and all I gotta say is wow.
The amount of patience and dedication you put in your recipes and videos is amazing, love your channel 💗😩
I honestly love watching your videos. So much talent here.
Thank you for making this video. It helped me to make a delicious easter dinner that even my kids appreciated!
Thanks so much for this video. I made my first beef wellington this past Christmas Day and got rave reviews from my family. And thanks for explaining why I needed crepes, as I had planned on skipping them (Gordon Ramsey's video omits them).
Chateaubriand is the head of the tenderloin (fattest part at the end) usually roasted and served for two, not the part you used. You were correct initially in calling it the centre.
Glad someone got here before me. Iv been a chef for 9 years and I can’t count the number of times people call the centre cut the chatuex. If a butcher is trying to upsell the centre cut as a chatuex, your being ripped off. The chatuex is the head of the fillet which when sold separately is the cheaper part of the fillet. The centre cut is the most expensive cut per/kg.
Joshua Weissman: This is for you Gordan Ramsey.
Gordan Ramsay: "Doesn't watch it because it's 9 minutes and he can do it in 5."
More like 10 seconds lmao
@@miyuiismells True Lmao 🤣
Do you guys not understand that he has to say every single detail he does and if he did it quickly he wouldn't have enough time :T he is cooking to teach not to impress
@@brightmornings7876 Do you not understand it was a joke. Ever heard of those?
@@jordandyal4129 chill kid like in every comment someone tries to clear it up and then some boy comes to insult them for thinking they were serious I'm just trying to clarify what the video is about not counting every second of the video just for you lol
oh my! t's BEAUTIFUL! Planning my christmas dinner right now; glad i found this!
Made it. Thank you so much. My family loved it. 10 out of 10 😋
“Now you need two shots of vodka”
*pauses vid to go get the vodka and pours it in*
“That was a joke”
Me: :|
Edit: I didn’t actually make the dish I don’t know why I have to clear that up. I assumed people in TH-cam had common sense
Big fat oof.
Did you not watch the video beforehand?
thats kinda your own fault for not watching the video beforehand especially with such a big project.
@@sketroux4580 he was probably doing the recipe step by step and just went "oh okay, vodka" paused the vid, and went to get some.
@@BallonEEE. yeah that's their mistake you don't just have all these expensive ingredients and possibly waste them by not taking precautions
Thanks Josh! I made your recipe and it turned out great! I added pepper corns for decoration🥰
I made this today ☺️absolutely incredibly delicious 😋 I will definitely make this again. Thank you
It was amazing loved the recipe thanks😋
I dont understand your temperature measurements, could you specify the average speed of the particles instead please? thank you.
Yeah I would much rather have my temperature measurements in Kelvin. I really don't want to have to convert to plug it into my Ideal Wellington Law.
405 K sir
Exactly 0°K you're welcome
that's easy, convert temperature to Kelvin, plug it into the Boltzmann Distribution and solve for either the maximum or the median
r/iamverysmart
A couple years ago, I convinced my dad to make Beef Wellington for Christmas. He ended up doing single serving sized Wellingtons. He also made the comment that it wasn't hard, just time consuming to do it. It was one of the best meals I've ever had in my life.
I had Beef Wellington when I went to NYC four years ago and I still dream about it! I am making this for my birthday that’s coming up soon!!
You've just earned a subscriber, that was amazing
Joshua: “this is the perfect Beef Wellington”
Gordon: “ this is perfect for a fuc*in flip flop!”
No, Gordon. That would be a Wellington boot.
"2 shots of vodka"
"Ahh, I see you are man of culture as well"
I just now made this! The whisky takes it next level!
Thank you. Will be making this for my family soon💜