I soooo miss this show in the US... It showed Gordon in a much better light than US producers allow for one thing, and you learned so much from him and the show...!
it's so cropped I can't even see what he's doing. The food looks so good though, just look how much better it looks than the picture of Beef Wellington on wikipedia
I imagine they would just use a gigantifying ray on Gordon Ramsey and he would verbally abuse the Kaiju into submission. Sorta like this " Oh fuck me you call yourself a Kaiju? Fucking hell, you only have three eyes come on get it the fuck together."
just finished making and eating this. It was amazing. Be sure to roll the puff pastry real thin and trim the edges as it really thickens. Thanks Ramsay!
unbelieveable! tried it, and LOVED IT! Whole family finished every crumb, turned out gorgeous~wonderful flavor & textures positively melt in your mouth & is especially amazing 4 myself, my husband & boys love steak & beef but i have not truly enjoyed any cut of beef in years, lost my taste for it, but this was shocking, savored each bite!
If I was Ramsey, I would start a charity for war veterans, homeless and the poor, open kitchens around the UK, get donations of quantities of food, have decent chefs prepare them and serve, have a great tax write-off and do a good deed. The PR of doing this would be awesome, this is something Mr. Ramsey should consider IMHO, he has achieved all else except something like this. As one of the premier chefs globally, people and companies would line up to give to a Ramsey foundation just for the mention of their donation.
Jonathan L I got paid for my job and I have my pension, I don't need special treatment. Now if I was homeless or poor, then I would want assistance for that, not because I was a vet.
Scott Leiper than you sir are being treated better than many vets but you may be in the UK and they may be keeping the promise they made to you. There are many who are not treated well and i am not saying all vets wants is a bunch of pats on the back for doing the job they signed on for or a bunch of handouts but we are a family with a high percentage disabled vet who does NOT get his pension since he was not able to finish his 20 years only 18.5 years and 3 wars. our income was cut by 2/3 and our insurance went up by about 1/4 or more. None of us wants charity just what was promised and the gov got out of it with a loop hole. The average citizen is not aware of how badly the vets are being screwed over or I think they would be outraged. BUT as Mr Ramsey has worked for his money he can spend it how he likes. If his heart moves him to do something thats one thing but i would rather not have anyone do something just to better their own public image.
Used his method/recipe for Christmas two years ago. Stunning - one of the best Christmas dinners the family has had. Traditional turkey last year, going with a standing rib roast (Prime Rib in the US) this year. We like to alternate. Did goose four years ago. Good flavour, almost like a poultry version of a steak, but a bit too chewey, I think we might have messed up the cooking time...ah well, the family still had a good time.
This is gorgeous, have made it about 5 times now, you need to leave the mushrooms so it gets rid of the water and another tip is to let the beef cool slightly before putting on the mustard... enjoy!
I prefer well done like in Silesian Region in Poland. BDW B. Wellington is good with horse-radish mustard or/with honey mustard sause. Another good combination is mushrooms with marinated red paprika: 2lbs mushrooms and half of paprika :)
No, a filet mignon is a steak cut from the fillet (called tenderloin in the US). Whereas you might use a filet mignon for a steak en croute, for a Wellington you'd generally use a half or whole cut of the fillet which weighs about 2kg or 4.5 lbs.
A Tenderloin can be divided in three parts: filet mignon, tournedot and chateubriand. So you should use a complete tenderloin (the whole muscle). You can also use a whole sirloin is tastier than tenderloin but harder.
It's SEARED, so it locks in the meat's juices. And in Ramsay's case here, he prefers cooking the meat til it's around rare to medium rare (giving it that reddish/pink color).
For the people who experience "mushroom soup" when blending them: it doesn't really matter. It's just that you have to heat the mushrooms a LOT longer than most people realise; the moisture -will- eventually evaporate, leaving you with the right consistency. Of course, blending the mushrooms more carefully can prevent mushroom "soupage" :P
@garrettj94 Filet Mignon is a cut from the smaller end of the tenderloin. If you're making a big wellington, you'd use the whole/most tenderloin but if you're making like individual sizes, you can use two pieces of filet maybe.
A few questions. 1: What kind of ham was he using? Can you use any other ham? 2: Anyone know the recipe for the puff pastry he's using? 3: You bake this at what temperature and for how long? Thanks everyone!
i bought "colemans" english mustard that stuff is powerful, i wouldnt recommend putting colemans english mustard it on a sandwhich unless you brush you teeth with hellfire and paprika in the morning. I used this recipe and made a wellington that was fantastic, if you think you cant do it, i did, and i know little to nothing about cooking make the wellington, dont fear it..............
Made a two beef wellingtons for Thanksgiving following this and his online recipe turned out stupidly good. I just needed to know what temp to set the oven to. DONE!
Had to watch this video as a homework assignment for an upcoming culinary class lab to cook the same dish. Can't wait to get in the kitchen and cook this!
he pointed out how wet the shrooms were but how does e get rid of the fluids? i made this a few weeks back and noticed that the shrooms were quite wet and when i added everything to the puff pastry the liquid kept ripping the pastry when i rolled it
Najey Rifai If you could watch a video of a pretty person and become pretty, that would apply. Watching this video teaches you how to do what he does, and therefore, makes it easy.
I have been wanting to make this for a while, but have been searching for the perfect recipe. It seems that there are multiple recipes from Gordon Ramsay floating out there, but I love the one in this video. Anyone know where to find the actual recipe? What show is this from?? help please. I am dying to make this!!
I don't typically like mushrooms. Would this change my mind possibly? I love every other thing aside from that. And I've never seen mushrooms prepared that way, looks very interesting.
@icedragon620 Neither pate of foie gras is required for beef wellington. There are several recipes since quite a few people cannot get foie gras or do not want to get it. Same for pate.
Chill.
Glaze.
Score.
Rock salt.
Bake.
Gonna try talking like this for a day
Talking like this for a day, done.
Talking like this for a day? Priceless.
Read.
Agree.
Comment.
Im.
Also.
Ganna.
Try.
Done.
energy. mass. light. action. reaction.
theory of relativity and newtons third law of motion done.
As a physics student, I've never appreciated a comment more
Why is light in there?
Entropy. increase.
the second law of thermodynamics done.
god fucking dammit WHY DO I WATCH THESE ON AN EMPTY STOMACH
Dude.. I was watching Texas Smoked Brisket before I came here.
I feel you, but have little sympathy because you should have seen that brisket.
:(
I soooo miss this show in the US... It showed Gordon in a much better light than US producers allow for one thing, and you learned so much from him and the show...!
the 2nd most fucked up dish in Hells Kitchen after the Scallops
You've obviously never eaten it
Alex the Lion is that relevant?
Alex the Lion Fucked us as in the chefs always fuck it up?
WHAT ABOUT THE LAMB SAUCE!
Fucking. Raw. ITS RAWWWWWWWWWWWWWWWWWWWWWWWWWWW.
it's so cropped I can't even see what he's doing. The food looks so good though, just look how much better it looks than the picture of Beef Wellington on wikipedia
If Britain had a Jaeger in Pacific Rim, I would want it to be named Beef Wellington.
I imagine they would just use a gigantifying ray on Gordon Ramsey and he would verbally abuse the Kaiju into submission. Sorta like this " Oh fuck me you call yourself a Kaiju? Fucking hell, you only have three eyes come on get it the fuck together."
This is by far the best of the Gordon Ramsay TH-cam videos.
I love how easy he is doing without any Glamour unnecessary information, already did few dishes and dont plan stop :)
just finished making and eating this. It was amazing. Be sure to roll the puff pastry real thin and trim the edges as it really thickens. Thanks Ramsay!
i love his sentences composed only of nouns and verbs
i love how the narrations through this whole clip is described in one word. so epic.
unbelieveable! tried it, and LOVED IT! Whole family finished every crumb, turned out gorgeous~wonderful flavor & textures positively melt in your mouth & is especially amazing 4 myself, my husband & boys love steak & beef but i have not truly enjoyed any cut of beef in years, lost my taste for it, but this was shocking, savored each bite!
This recipe is as good as it looks. Simply stunning dish.
If I was Ramsey, I would start a charity for war veterans, homeless and the poor, open kitchens around the UK, get donations of quantities of food, have decent chefs prepare them and serve, have a great tax write-off and do a good deed. The PR of doing this would be awesome, this is something Mr. Ramsey should consider IMHO, he has achieved all else except something like this. As one of the premier chefs globally, people and companies would line up to give to a Ramsey foundation just for the mention of their donation.
Why war veterans?
Scott Leiper Why not? Have you ever had military chow? Even crappy home cooks can't take bad food and make it that much worse,,,
do you donate?
Jonathan L I got paid for my job and I have my pension, I don't need special treatment. Now if I was homeless or poor, then I would want assistance for that, not because I was a vet.
Scott Leiper than you sir are being treated better than many vets but you may be in the UK and they may be keeping the promise they made to you. There are many who are not treated well and i am not saying all vets wants is a bunch of pats on the back for doing the job they signed on for or a bunch of handouts but we are a family with a high percentage disabled vet who does NOT get his pension since he was not able to finish his 20 years only 18.5 years and 3 wars. our income was cut by 2/3 and our insurance went up by about 1/4 or more. None of us wants charity just what was promised and the gov got out of it with a loop hole. The average citizen is not aware of how badly the vets are being screwed over or I think they would be outraged. BUT as Mr Ramsey has worked for his money he can spend it how he likes. If his heart moves him to do something thats one thing but i would rather not have anyone do something just to better their own public image.
Used his method/recipe for Christmas two years ago. Stunning - one of the best Christmas dinners the family has had. Traditional turkey last year, going with a standing rib roast (Prime Rib in the US) this year. We like to alternate.
Did goose four years ago. Good flavour, almost like a poultry version of a steak, but a bit too chewey, I think we might have messed up the cooking time...ah well, the family still had a good time.
I swear to god not only is this song in half of Ramsay's cooking vids, everytime its present he speaks in single words
Wow, that was cooked to perfection. Yum yum :)
Gordon makes everything looks so easy.
Absolute perfection: (That's the way every recipe should be given). Impressive. Thanks!
This is gorgeous, have made it about 5 times now, you need to leave the mushrooms so it gets rid of the water and another tip is to let the beef cool slightly before putting on the mustard... enjoy!
I prefer well done like in Silesian Region in Poland. BDW B. Wellington is good with horse-radish mustard or/with honey mustard sause. Another good combination is mushrooms with marinated red paprika: 2lbs mushrooms and half of paprika :)
No, a filet mignon is a steak cut from the fillet (called tenderloin in the US). Whereas you might use a filet mignon for a steak en croute, for a Wellington you'd generally use a half or whole cut of the fillet which weighs about 2kg or 4.5 lbs.
A Tenderloin can be divided in three parts: filet mignon, tournedot and chateubriand. So you should use a complete tenderloin (the whole muscle). You can also use a whole sirloin is tastier than tenderloin but harder.
Just had this at Gordon Ramsay Steak in Paris LV...so delicious & unlike anything I've ever eaten before!
This is by far the best dish Gordon makes imo. I hope I can make it one day myself.
ITS FUCKING RAAAAAW! AH FUCKK MEE!
It's SEARED, so it locks in the meat's juices. And in Ramsay's case here, he prefers cooking the meat til it's around rare to medium rare (giving it that reddish/pink color).
DNT YOU TWATS UNDERSTAND THE CONCEPT OF TROLLING!!?? ................get out... PISS OFF AND GET OUT!!
***** You're doing it wrong.
***** You're still doing it wrong.
***** It's not blood...* facepalm *
I would love if this page linked to an actual detailed recipe. This is more like a.. drive-by recipe.
He has one where he goes in depth. Just search it, can't remember the name.
If you were in his kitchen, this is how he would teach you
www.simplyrecipes.com/recipes/beef_wellington/
@@thestanmorris not really
oh My god!!
you are the best chef of the World
Did this one the other day and it's really good. Not too hard either, I like to cook but I'm just the average joe. Perfect if you need to impress.
my mouth started to water just watching this.....food looked good too! :P
looks delicious and quiet simple... I bet it is a hell of a job to learn how to cook it perfectly - should try, though! :)
GOrdon i have been searching your chanel & i found it !!!
Just wanna tell u really ILOVEU!!!!!!!!
Always love your cooking!
For the people who experience "mushroom soup" when blending them: it doesn't really matter. It's just that you have to heat the mushrooms a LOT longer than most people realise; the moisture -will- eventually evaporate, leaving you with the right consistency.
Of course, blending the mushrooms more carefully can prevent mushroom "soupage" :P
Pork wellington is also nice, just slice the pork fillet in half and flip one side over so its the same thickness throughout mmmm.
Hello yes! Filet expensive so I only eat it on special occasions but I love it!
What a pro beautiful dish and he's a no nonsense chef which I respect a lot about him
Made this last night and it was awesome!
Sir Foulmouth...one of the best chefs around
i juz had a crush on d wellington! haha! cool vid! cant wait to try!
One of my favorite English dishes!!!
making this tomorrow night and it looks amazing
'Look how wet they are!'
Damn, Gordon.
Alana B lmao
oh my goodness the beef wellington came out Heavenly delicious.
@garrettj94 Filet Mignon is a cut from the smaller end of the tenderloin. If you're making a big wellington, you'd use the whole/most tenderloin but if you're making like individual sizes, you can use two pieces of filet maybe.
I wish I was super rich and could just fly to one of his restaurants and indulge myself with that deliciousness.
A few questions.
1: What kind of ham was he using? Can you use any other ham?
2: Anyone know the recipe for the puff pastry he's using?
3: You bake this at what temperature and for how long?
Thanks everyone!
even the way he slices the Wellington makes me so hungry!
Heston Blumenthal said browning the meat to seal in the juices is a MYTH.
That egg wash was so vibrant!
The man is an artist.
anyone know where i can get temps and times for this?
I just made it and its heaven on earth! so wonderful
i bought "colemans" english mustard that stuff is powerful, i wouldnt recommend putting colemans english mustard it on a sandwhich unless you brush you teeth with hellfire and paprika in the morning. I used this recipe and made a wellington that was fantastic, if you think you cant do it, i did, and i know little to nothing about cooking make the wellington, dont fear it..............
Excellent for Christmas
I wish Gordon Ramsay was my dad so he can make the best food for me
Yeahh...
It's funny, all the shows he's on...he's perhaps best suited to a show like this - it's enjoyable to watch him cook.
Made a two beef wellingtons for Thanksgiving following this and his online recipe turned out stupidly good. I just needed to know what temp to set the oven to.
DONE!
I want to try to make this some time it looks delicious
@trybalnet06 Actually beef can be cooked blue/raw medium, medium raw, well done. It all comes down to what you like the most.
Had to watch this video as a homework assignment for an upcoming culinary class lab to cook the same dish. Can't wait to get in the kitchen and cook this!
Gorgeous!!!! I have to do this!!! And master Ramsey makes it look so easy and nice!!! =D
This looks sooooooo good.
Loved the line about using English mustard and not Dijon on beef Wellington. Hah. Very clever.
Great, greetingns from Venezuela.
I plan to use Fillet Mignon. It's really a very tender cut of meat & delicious.
looks amazing.
he pointed out how wet the shrooms were but how does e get rid of the fluids? i made this a few weeks back and noticed that the shrooms were quite wet and when i added everything to the puff pastry the liquid kept ripping the pastry when i rolled it
if I ever visit england, this is the first food Im gonna order in a restaurant!
He scores so prettily
i like the way he talks in this, it's cool
Looks so Easy!
@icedragon620 u can replace the mushroom with pate or foie gras, but all the recipes I've seen so far were with mushroom instead
OMG !!!!
Look Very Delicious
What's the best kind of mustard to use for this? This looks so damned good I'm gonna try making it soon.
It's like watching watching Picasso work a canvas. Magical.
i want some! beefy wellington! is there on in nyc called London?
Oh my God that looks so good.
Is this something you can make the night before and leave in the fridge before cooking?
he makes it look all easy
Isn't it pretty easy as long as you know what you're doing though?
+Comic Spark That's like saying "I'm sure I'd be pretty if I wasn't so ugly".
Najey Rifai If you could watch a video of a pretty person and become pretty, that would apply.
Watching this video teaches you how to do what he does, and therefore, makes it easy.
Cosmic Spark Actually you can. It's called a makeup tutorial.
Najey Rifai Not really, makeup looks dreadful 99% of the time, makes people look like clowns or porcelain dolls.
Looks amazing....
He makes it look easy.
beef wellington...done. so epic!
I've put Dijon on there! what are you going to do about it!
Ovni121 You are an idiot sandwich!
Nice recipe.. But what kind of mushrooms was used?
desearia saber todo sobre esta receta en español. se ve sensacional. gracias
May I have a question? How long and for how many degrees did you bake it??
I've never been so excited watching a video on youtube
he makes it so epically
Sounds like he's narrating "epic meal time" calmly.
That looks really good!
I have been wanting to make this for a while, but have been searching for the perfect recipe. It seems that there are multiple recipes from Gordon Ramsay floating out there, but I love the one in this video. Anyone know where to find the actual recipe? What show is this from?? help please. I am dying to make this!!
just perfect.
I don't typically like mushrooms. Would this change my mind possibly? I love every other thing aside from that. And I've never seen mushrooms prepared that way, looks very interesting.
Oh well, I never knew that! Thanks for the explanation, and it's so simple...
That looks amazing.
@icedragon620
Neither pate of foie gras is required for beef wellington. There are several recipes since quite a few people cannot get foie gras or do not want to get it. Same for pate.
@DEG0ZZ its 200c, gas mark 6 for 35-40 minutes
are u going to sell this in Iceland? cos I need to try it. :)