PERFECT BEEF WELLINGTON by Gordon Ramsay

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PERFECT BEEF WELLINGTON by Gordon Ramsay | Pro Chef Reacts

Рет қаралды 51,355

Ай бұрын

Join us as we react to Gordon Ramsay's legendary take on the classic Beef Wellington!
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Пікірлер: 232

@ChefBrianTsao Ай бұрын

PRE-ORDER YOUR "LET ME FINISH" TEE! briantsao.downrightmerch.com/

@IanGouki Ай бұрын

Ordered mine!

@jaerogoth Ай бұрын

You're going to want to check out Alex's "Can I Improve Gordon Ramsay's Beef Wellington?". A french chef taking on a british chef's beef wellington is always entertaining!

@Superintendent_ChaImers Ай бұрын

One thing that bothers me about most youtube cooking instructions, and even cooking instructors is they never mention why the Duxelle is so important. That reason being aside from the flavor, it's there to protect the puff pastry from the meat juices. It's one thing that a lot of cooking classes/instructors fail so hard to do. They tell you how to make something, they tell you what to put into the recipe, but they never tell you 'why' it's there. Knowing 'why' something is important in a recipe is the key to advancing and developing technique and this aspect is missed on so badly. This is why I like you two, you guys actually explain the 'why' of stuff.

@ShiroKage009 Ай бұрын

That's what the crape is for or, in this case, the ham. Not sure how much the mushrooms can absorb when they're hot.

@Superintendent_ChaImers Ай бұрын

@@ShiroKage009 that's why they have to be allowed to cool completely and why you cook as much moisture out of them as possible on a dry pan. The crepe or ham helps protect it. But they are not ironclad. The duxelle is the last and most effective layer of defense because all of how much moisture they lost, they'll soak up the juices like a sponge, even more so than the crepe.

@ShiroKage009 Ай бұрын

@@Superintendent_ChaImers they only absorb while they cool off, by which point the beef is rested and reabsorbed what it could. That is why you see so much juice leaking from the thing at the end.

@Superintendent_ChaImers Ай бұрын

@@ShiroKage009 Indeed, it all plays a role. The mushrooms do infact absorb the juice while hot, but mainly because they were already expunged of a lot of moisture due to the dry cooking process. A large key factor that determines this is the type of mushroom being used as well. Even a larger mushroom of the same breed with bigger cell walls. The crepe/ham/duxelle all work at helping prevent the meat juices from destroying the puff pastry while it cooks. Once it's cooked and the meat's rested, you're pretty much in the clear.

@KWilliamB Ай бұрын

Why... Is more scientific than the reasons why not... But appreciate your comment. You... Are not a pioneer.. But rather a sheriff

@dylanrichards8414 Ай бұрын

You talked over it but that was english mustard he brushed on not Dijon which is why he went for a light coating

@catherinejones5807 Ай бұрын

Oh, by the way, Chef Brian, I love your long-winded explanations. They really complimented Uncle Roger’s reaction videos. It’s one of the reasons I started following your channel in the first place.❤

@massdonamar Ай бұрын

The king of Morocco allegedly has chicken oyster grilled on skewers. He would donate the rest of the chicken to the servants

@TheDarkLink7 Ай бұрын

Frenchie relating the cow beef to human beef 😅😅😅😅 didnt expect cannibalism to be talked about.

@15oClock Ай бұрын

Not the first time he said something vaguely cannibalistic, probably not the last.

@ChefBrianTsao Ай бұрын

😂

@Superintendent_ChaImers Ай бұрын

@@ChefBrianTsao He likes his cow liver with some fava beans. And a nice chianti.

@TorazChryx Ай бұрын

Start to worry when he starts talking up Long Pig as a protein.

@tildessmoo Ай бұрын

And then mentioning the oysters, which are basically the same cut on the chicken.

@Colourless4 Ай бұрын

I really do like the long winded explanations. I learn a lot and it helps me with my cooking techniques/knowledge. Ive never had a beef wellington, but that's mostly because I can't have pork 😅

@jessicaemghee9806 Ай бұрын

When people ask me how many kids I have- I say 1 & she’s fuzzy. Last night I sat up all night with her because she had surgery on Tuesday, and she threw up yesterday. So I’m over here feeding her rice water, rice & chicken in tablespoon servings to make sure she can hold it down. (What the vet suggested.) So now I will not be doing laundry, or grocery shopping. I’m taking care of my baby. I’m with Frenchy on the dog thing. Oh. She had 2 masses removed. It was a lipoma that grew, but she’s at risk for mast cell tumors because of the Staffy in her.

@user-ps1ft1hy4j Ай бұрын

The chops and stabs at poorly done dishes are a lot of fun, but it's also a great watch to see good cooking and cooks truly appreciated.

@fitzgerald434 Ай бұрын

Hey Brian I love those long winded explanations!

@FreshCoatKustoms Ай бұрын

Dear Paul, I feel you. My dog has been saving my life every single day for the last 12 years and due to his cancer, he should have died 2 years ago. He has no pain at all, which gives him a bit more time, but that time is borrowed. I am already shattered only thinking of the day when I will have to let him go, but I promised him he will not have to suffer one single day just for my comfort. So the moment he shows a sign of pain, I will ask the vet to come to our house and let him fall asleep in my arms. The goodest bois deserve no less.

@felipechalreo Ай бұрын

Gordon Ramsay's pipi dance is hilarious. I love your content guys ❤

@ChefBrianTsao Ай бұрын

Thank you

@IvIidnight Ай бұрын

I honestly don't think I've ever seen Gordon Ramsey NOT on that powdered caffeine...

@jameseglavin4 Ай бұрын

lol insufflated caffeine

@bobd2659 Ай бұрын

"Horseradish - why don't you do that as well?" ...one of my favourite 'sauces' to make is horseradish mustard. 3 weeks, but 'simple' and easy. Vary the horseradish and you go from earthy to hot!

@tildessmoo Ай бұрын

Horseradish mustard is such a wonderful thing, blending the isothiocyanate sources to make the perfect sauce, just like blending different peppers to get the perfect (capsaicinoid) hot sauce.

@bobd2659 Ай бұрын

@@tildessmoo I've got 4 more hot peppers to play around with this year for sauce! Up to 12 now! Last years Watermelon and Blueberry hot sauces were great!

@tildessmoo Ай бұрын

The way Frenchie was talking about coffee at the end there... Have you ever considered tackling James Hoffman's videos to discuss the best ways to prepare coffee?

@mfaizsyahmi Ай бұрын

Inb4 Brian turned Frenchie into a coffee snob. 😅

@crookedme Ай бұрын

Chef Gordon had an accident recently. Hoping for his fast recovery 🙏 so that more contents to come😅

@lz345 Ай бұрын

I saw that video where he shows that his torso is straight up Purple, and was talking about helmets are needed when biking at any age. A great PSA for helmets and showing how much damage can occur when your have an accident on a bike.

@user-ps1ft1hy4j Ай бұрын

@@lz345 I hate helmets. I probably biked thousands of hours as a kid and never hit my head once, even in high-speed spills and crashes. I know, I know, anecdotal evidence is not really evidence, but consider that dangers are often exaggerated and can themselves change life for the worse.

@mfaizsyahmi Ай бұрын

@@lz345 Helmets are the car-dominated society's shield from responsibility. The Dutch never wore helmets even though they ride bikes a whole lot more because they put the safety in the design of the infrastructure, and in the culture, not solely on top of the cyclist's cranium.

@LogF-lw1bw Ай бұрын

@@user-ps1ft1hy4jgood for you unfortunately not everyone is so lucky and bikers do get hit all the time. USA, Asia, Africa, South America, etc anywhere with chaotic lifestyle and high population is gonna have high rates.

@user-ps1ft1hy4j Ай бұрын

@@mfaizsyahmi I saw a video on that very subject and it was so intriguing. They do just fine with bike safety over there, just as the overwhelming majority of people have in over a hundred years of riding bikes.

@lunaredgrave Ай бұрын

Well, Brian, you know what that means. It's time to make Frenchy suffer with Kay's beef wellington 😄

@BradTiplady-os5qr Ай бұрын

I do love how Frenchy says “lattice”…. “Lat-eese” 🤣 Now that’s just putting it on, Frenchy 😜

@mr.person1219 Ай бұрын

I've been watching you guys for quite a bit, but I typically despise Reaction channels, coming as a professional videographer. Mainly because they sit and watch, with no added value; you guys provide so much info and knowledge in this video, I'm amazed. Nicely done!

@ChefBrianTsao Ай бұрын

❤️

@codyholtry8571 Ай бұрын

I love Brian's explanations. Being someone who is not a trained cook, but loves to cook, I have learned a lot from Brian's explanations. Especially between him, Chef James Makinson, and Vincenzo's Plate. Frenchies' blunt critique of things helps, too, on how to NOT do things. I have learned a lot over the years from other people's mistakes.

@giiobskevin5323 Ай бұрын

yeah this duo is the best. im not a chef (more like a big eater) but i love listening to all these infos about food. its like watching dr.mike but this one is about food

@SpudsMcGeese Ай бұрын

I enjoy both Brian's long winded explanations and also the short to the point Frenchy ones too. That's why you guys are so great together!

@dadalorian99 Ай бұрын

Gordon is Gordon for a reason. Loved the video guys

@KraggleZord Ай бұрын

I love your guys reviews, THANKS FOR YOUR WORK, I hope you keep going

@user-kx6qw2nd8v Ай бұрын

Explanations are good that’s what we appreciate which Frenchie didn’t do but the one he gave was good and straight to the point - well done! 👏

@centopus Ай бұрын

I'm in clarified butter camp as well... or goose fat or tallow or lard.... No frying with olive oil. Olive oil goes to salads.

@Huncholevic Ай бұрын

le changement d accent de frenchie me tue 😂😂😂

@amberyoung4425 Ай бұрын

I love learning from y'all! So what the heck is a duck sail?

@ChefBrianTsao Ай бұрын

Duxelle, it’s mushroom mix he put between the Parma ham and Filet

@amberyoung4425 Ай бұрын

@@ChefBrianTsao oohhhh, boy did I have that wrong 🤣 and🤦🏻‍♀️ I've just never heard that before

@azyfloof Ай бұрын

Love me some classic Gordon :D Honest cooking, great technique and execution, no unnecessary showy crap for the sake of the camera, nothing overcomplicated

@Joe_for_real Ай бұрын

Wearing my Frenchie shirt right now, still getting random compliments from people who have no idea what it is.

@karinelemaire6402 5 күн бұрын

I love your long explainations!

@BrutusMaximusAurelius Ай бұрын

I’ve made his beef Wellington three times now and it’s a hit every time. The first time I messed up the rolling, but getting better at it now. The flavors were still amazing every time.

@WhatKindOfNameNow Ай бұрын

Someone should probably tell Frenchie matcha isn't dirt tea before he pisses off Japan. lol

@ChefBrianTsao Ай бұрын

No, leave it… I wanna see what happens he he he

@WhatKindOfNameNow Ай бұрын

@@ChefBrianTsao So mean... But so funny! lol

@user-sv5vj1mx4h Ай бұрын

@@ChefBrianTsao Matcha is better than any French drink including wine

@FFVison Ай бұрын

Ok, I have watched a few of your videos now and I'm trying to figure out the lyrics to the song at the end. It sounds something "like a salad fork and steak knife..." I cannot unhear this now and I'm sure that the rest of us are in that same boat now.

@lurka1337 Ай бұрын

I agree with frenchie the extra time spent chopping everything to the perfect little squares, you can see and I swear taste the difference at the end

@wildwine6400 Ай бұрын

Its definitely a dish to show off your culinary skills, Gordon got everything absolutely perfect in this. That meat couldn't have been cooked any better. Got it bang on, and the pastry 👌. A masterclass showcase from Gordon

@eloquentsarcasm Ай бұрын

Wellington IS amazing, but as I prefer seafood I finally found a decent analog, a Russian salmon dish called Kulebyaka. Well worth trying it out, amazing flavor. You guys are like an old married couple, you play off each other so well. Both of you have your "wheelhouse" but are able to see the other person's view as well. Brian brings the "nerd" aspect, Frenchy is just filthy, lol. In all seriousness I'd happily eat at either of your establishments, you both have a deep love of cooking and are always brainstorming new ideas.

@Mistborn94 Ай бұрын

Yes I love the explanations!!!!

@kevinkast6885 Ай бұрын

On my grill I invoke "Chef's Privilege". I get the chicken oyster, I make my own mushroom stem and butter while I am grilling

@bluwolf098 Ай бұрын

I've made this in a high school kitchen as a junior, it really isn't that hard to make. Its time consuming, but once you've made one its pretty simple.

@notchipotle 19 күн бұрын

he's good when he keeps thing simple

@gattzflappa6306 Ай бұрын

I busted this out on Christmas one year and only a few people tried it. The tenderloin alone was almost $100.

@krislong9338 Ай бұрын

I love your banter

@richperdomo776 Ай бұрын

You guys have to somehow collaborate with Gordon

@ChefBrianTsao Ай бұрын

We would love to

@IanGouki Ай бұрын

@@ChefBrianTsaobut who would Gordon call a donut first, you or Paul? Lol

@wowcarnage Ай бұрын

@@ChefBrianTsao Maybe sign up Le Rivage for Kitchen Nightmares lol

@paladonis Ай бұрын

Honestly, I have never made a Wellington. I am going to have to try it one of these days. Perhaps when I am not traveling for work so much. Thanks for the video gents!

@KaiserAfini Ай бұрын

If you both are still interested in beef wellington research, I think you will be impressed by Marco Zampese's version (a 3 star Michelin chef). He uses both a crepe and prosciutto, adds truffle pate to the deuxelle and tops the puff pastry with beautiful decorations. Gordon's recipe is excellent, but I found his to be next level.

@jasonkorf7700 Ай бұрын

Which is more difficult for a western trained chef. Cooking a Beef Wellington to perfection or cooking traditional authentic Asian dishes? On a serious note, the dish looks good, eventhough I'm not a mushroom fan, but I don't expect Gordon to screw up traditional British dishes.

@jayharv285 Ай бұрын

Gordon has done a really good egg fried rice. Also his Asian dishes he never claims are authentic so I give him a pass

@gauravshukla71 Ай бұрын

To be fair to Gordon, he has traveled to Asian countries on some of his shows and learned the authentic way to make some dishes. The one that surprised me was the grilled cheese. That's a basic dish in British and American cuisine. Heck I can make a better one than he did in that video and that's saying something.

@jayharv285 Ай бұрын

@@gauravshukla71 he did admit to what he did wrong with that though so at least he knows to admit he made a mistake rather than just blame it on something else

@brieanastraiton3665 Ай бұрын

Never had one but omg how I've always wanted to try a wellington! I think I may have enough skills to make it but ima have to save some money for those pricy ingredients. Another banger as always guys!

@ww6156 Ай бұрын

That was English mustard not Dijon, so it is really hot a bit like wasabi in a way so a thin coat i think is better

@peterklein8355 Ай бұрын

Just started watching it , but would love for you guys to review and react to The Bear

@tibbus Ай бұрын

Oh, you guys oughta check Men with the Pot.

@1pikapein Ай бұрын

I've never had a Wellington but I really wanna try it.

@Dbcooper460 Ай бұрын

I'm working on becoming a better home cook. Thanks for all the tips .

@HiMy_Name_Is Ай бұрын

Team Frenchy on the crisp comments, than long 🥱 repetitive from Chef Brian ☺️

@darthmagnum2007 Ай бұрын

Shut it, Frenchie. I like Brian's longer explanations because it is exactly what I do to my family. I know this recipe is from an older video, but I modeled my first holiday Wellington after this. I used English mustard powder mixed into horseradish, and used morrels and porchini, rather than chestnut mushrooms mushrooms. As to the "Oysters" on the fowl, we call them the "Nuggets" in my family. Pure gold, but calling them oysters here in the PNW confuses folks. Especially when oyster stuffing is common and people know you are joking about nuggets. Nothing fried nor testicular.

@davoap1268 Ай бұрын

Beef Wellington is pretty easy to make, but I understand it can be difficult to prepare and assemble.

@catherinejones5807 Ай бұрын

I would love it if you make a Beef Wellington for a holiday video. Or maybe an Asian inspired version of a Beef Wellington. In fact, I challenge you both to create an Asian inspired version of a Beef Wellington. Or, narrow it to a specific Asian cuisine, such as a Korean inspired Beef Wellington, or a Chinese inspired Beef Wellington or a Japanese inspired Beef Wellington. So many possibilities.😋

@catherinejones5807 Ай бұрын

@marcuswirick6896 Ай бұрын

Could you do a venison Wellington

@alfreddaniel1994 Ай бұрын

Even though I never heard anyone say anything negative to me, I just know that I used to piss off the French chefs at my culinary school during our group tastings when I would pop the beef Wellington in the microwave for about a minute to get it up to a nice medium.

@ternel Ай бұрын

'Don't listen to Brian' - Words of Wisdom from Frenchie

@ShiroKage009 Ай бұрын

Watch Alex's version. The way he engineers the process to make so much less likely to fail.

@kweassa6204 Ай бұрын

guy may make weird grilled cheese, but indeed, beef wellington is his true signature

@Spirit451 Ай бұрын

Now review Gordon Ramsay's frozen Wellington Bites, LOL!

@keithramsay5987 Ай бұрын

Always fights over the oysters in my house

@mikey2111 Ай бұрын

He can't make a grilled cheese to save his life but his beef wellington is on point 👍👍

@SireOnesixone Ай бұрын

Brian is right. This is one of Gordon's best dishes except for the grilled cheese sandwich, which he failed twice.

@Chaos_152 Ай бұрын

Welp if blondie is asking for it then you gotta make it, Chef Ding with Chef Dong. Put some 'Sauce' on it too, would be nice :)

@jaf1x67 Ай бұрын

LOL something he actually did good! Keep up the good videos Brian and Frenchy! Looks like working out for Frenchy is working, I'm starting to see only one chin now LOL

@goober_985 Ай бұрын

it's been great to see your channel grow ever since i first saw your reaction to pointcrow's wagyu video :D

@goober_985 Ай бұрын

to clarify, i meant the 2 year one, not the 6 month collab reaction lol

@PWNHUB Ай бұрын

5:20 yeah I wouldn't that's a British chef brushing mustard on there, one thing those Brits know is mustard.

@drewpott 8 күн бұрын

Hes Scottish isn't he

@Allocution_TK Ай бұрын

When are you guys making that French Fried Rice

@Td1zzle Ай бұрын

What about a poor man's version with eye of round, how would u tenderize/make-bettsr?

@15oClock Ай бұрын

I made beef Wellington once. Only once.

@flyingaceify Ай бұрын

Do Guga's birria beef wellington next!!

@michaelrhodes3285 Ай бұрын

I wonder how you guys react to his Christmas turkey.

@topofladder Ай бұрын

Guga did a whole video on pepper burning and it doesn’t burn from he was explaining in his video

@ChefBrianTsao Ай бұрын

That’s one opinion we agree to disagree when we were at his place collabing

@bloodyfitnerd1947 Ай бұрын

pretty old video, he has improved on the wellington even more now.

@iamthereddemon20 Ай бұрын

That ending 😂😂😂😂😂😂😂

@logantheslogan6528 Ай бұрын

I’m an idiot so tell me guys. If you flatten out the pastry would it like burn the outside layer of the welly? Or nah it’s just a better taste to use the original pastry

@JonKPowers Ай бұрын

Looks brilliant, but I’m not into mushrooms!

@rzg101 Ай бұрын

Having made this myself, you don’t taste mushrooms really, it’s just really savoury

@15oClock Ай бұрын

I have an aversion to mustard myself.

@Superintendent_ChaImers Ай бұрын

Without mushrooms, you'll just need to figure out something else that will act as a protective barrier to keep the meat juices from over absorbing into the puff pastry. Which is one of it's key practical uses. One trick you could use is to make a crepe to absorb the juices and help protect the puff pastry. You'll still be missing that savory flavor that comes from the mushrooms, but you could use a fine dusting of MSG to add in that umami again.

@missyfitch4004 Ай бұрын

Is it just me or is Gordon Ramsays narration reminiscent of a nature documentary? I feel like im gonna hear about animal migration at any moment.

@alernst11 Ай бұрын

Have you seen Kay's beef welington? It's rough!

@lemoNADE_513 Ай бұрын

You should watch Joshua Weissmann's version of Beef Wellington

@m4tt_314 Ай бұрын

If he's using English Mustard… not sure about more :D

@modifiedcarclips1617 Ай бұрын

We need a guga reaction soon

@GlacierMoonDragon Ай бұрын

The only dish Gordon can make right

@steveshin820 Ай бұрын

You'd have to be insane or ignorant to believe this

@alexandresobreiramartins9461 Ай бұрын

HOW do you keep a duxelle in place and how does it help protect the pastry when it's in big chunks?

@Darkctan Ай бұрын

Easy, throw the pastry and do a better one. What is a duxelle ?

@Leviticus_Prime Ай бұрын

What do you think of Salmon en Croute? Ive tried both and I as a fish lover enjoy the salmon version better.

@Lou_Snuts Ай бұрын

Notice that the Parma Ham that Ramsey uses was pre-packaged instead of freshly sliced. It looks like the pre-packaged D.O.P. brand that you get from Costco.

@Superintendent_ChaImers Ай бұрын

That's actually a good thing... You don't want to use the expensive parma-ham/proscuitto in Wellington, it's going to be heavily muted by the beef, duxelle and mustard so you won't get the key flavors found in raw parma ham that makes it so good.

@Lou_Snuts Ай бұрын

@Superintendent_ChaImers Just pointing it out, not criticizing.😊 In fact, it is easier to handle because the fresh-sliced is literally "paper thin" and much more difficult to handle in the manner that Chef Ramsey does.

@Superintendent_ChaImers Ай бұрын

@@Lou_Snuts Yup, I know. I was adding to your point. One thing I notice with a lot of cooking instruction/recipe books and even culinary text books, is they tell you 'how' to make various recipes. But they never get into the 'why' of why things are in the recipes at a practical level.

@Gremlack13 Ай бұрын

Gordon proved his last meal right on mythical kitchen when they made a proper beef Wellington for part of his last meal.

@poyznelf Ай бұрын

oyster of the chicken is the best

@keving9111 Ай бұрын

I’ve made many Wellingtons, beef, pork, salmon. They’re not that difficult to make unless you’re making puff pastry from scratch. 🤷‍♂️

@jockfanshaw2931 21 күн бұрын

You skipped over him putting the fillet into the puff pastry. That's kind of an important step too.

@worldfamouslanglois4805 Ай бұрын

This is the same as backstrap on a deer or elk right? Maybe i'll make an elk version

@Juel92 25 күн бұрын

Honestly I think basically the entire back of the chicken is delicious. A bit finicky to get all the pieces though. Like the opposite of a chicken breast.

@reaction260 Ай бұрын

Check out "CHEF RANBIR BRAR "EGGLESS OMLETTE" recipe".

@outerheaven2k7 Ай бұрын

My pup died last year. Dexter was the best chiweenie ever. Still a mess from it.

@Dominik189 Ай бұрын

Hot take. I never much cared for the western medium/medium well and thick cut meats. Meat needs to be thin slices and cooked through. Just a personal taste thing.