Can I Improve Gordon Ramsay's Beef Wellington?

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  • Published: 08 June 2019
  • My Method uses Sous-vide Beef Tenderloin and Homemade Puff Pastry but... Is that enough ?? 10% off your 1st purchase using the link : http://www.squarespace.com/frenchguy

    Gordon Ramsay's twitter account : https://twitter.com/GordonRamsay
    Please tweet something friendly ;)

    For the beef I used a Chateaubriand, which is the central part of a beef tenderloin or beef filet. It is chilled, then seared on high heat (fully seasoned salt and pepper). Then, it is cooked sous vide for 2 hours - 2 hours and a half, at 50°C or 122°F. Quickly chilled, then in the fridge overnight.

    Homemade puff pastry recipe :
    ————————————————————
    Lean dough called “Détrempe”
    500g AP flour
    250g water
    10g salt and NO YEAST.
    Mix all that and chill for 30 min.
    Then for the 22cm square Butter slab.
    380g butter : Flatten and chill.
    Watch the croissant dough video for detailed process but this one require 6 single folds.
    https://www.youtube.com/watch?v=8zI-Q1MW_2o

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    Salut,

    Alex
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Comments • 3 556

  • Dom Thorrington
    Dom Thorrington  3 months back

    Next week, Gordon Ramsay replies by making croissant

    • Jos Phoenix
      Jos Phoenix  3 days back

      @King Kuda don't forget "let the knife do the work!"

    • Lex Barringer
      Lex Barringer  2 weeks back

      But what we want to know is.... Is this croissant beef flavored and/or filled?

    • David Mcguire
      David Mcguire  3 weeks back

      @Dustin Bess it is fucking raw.

    • Bobby Fisher
      Bobby Fisher  1 months back

      @Ian Craft r/wooooooosh

    • Bobby Fisher
      Bobby Fisher  1 months back

      @Dustin Bess trump is a better man than you and a president. your president. xaxaxxaxaxa fag libtard

  • daniel.matchain 123456789

    Raw

    • David Amar
      David Amar  19 hours back

      Where is the sauce recipe ?! :)

      • Medlin Masbor
        Medlin Masbor  2 days back

        sous vide ftw!

        • Nicky Norka
          Nicky Norka  3 days back

          What is the recipe for the crepe my guy?

          • Jos Phoenix
            Jos Phoenix  3 days back

            Guess next challenge gonna be blindfolded xP xD

            • 로라 [Laura]
              로라 [Laura]  4 days back

              This guy’s kitchen looks like a tool shed

              • Chano
                Chano  4 days back

                IT'S RAW

                • ange ange
                  ange ange  6 days back

                  Love your videos keep them coming!! Sending love from Puerto Rico 🇵🇷

                  • Fredcarter Carter
                    Fredcarter Carter  7 days back

                    Man! j'adore ton channel, ton vibe et tes questionnements! J'ai jamais trouvé la recette pour la sauce avec les ''trimmings'' pour accompagner le Wellly? suis-je trop con ou tu as jamais published? Merci! (that means thank you :)))

                    • Muzo Peker
                      Muzo Peker  1 weeks back

                      Hey guys, I have a question for wellington pros. I would like to prepare it but in individual portions. I'm binge watching some youtube videos for mini wellingtons but a vast majority has overcooked the meat. I can't stand the idea of an overcooked tenderloin. So please give me your best tips to avoid that situation 😍

                      • Daniel Hernandez
                        Daniel Hernandez  1 weeks back

                        AGGAGAAGAGAAAHAHAHAHAHAHAH "Hey gordon, heres my meat" AHAHAHAHAHAHAH SHIT HAT ME DYING LMAOOOOO

                        • TheSonic813
                          TheSonic813  1 weeks back

                          Al acabar de cocinar todo eso, se lo come con todo y bolsa?

                          • Dan Seven
                            Dan Seven  1 weeks back

                            This is the humiliating motivation as to why England is pushing for Brexit so hard.

                            • Mr MST
                              Mr MST  1 weeks back

                              Are u an engineer ?

                              • Hazem Al Massri
                                Hazem Al Massri  1 weeks back

                                That look when he calls for English mustard kills me. Your editing is too clever man

                                • BayChevy 510
                                  BayChevy 510  2 weeks back

                                  Whos here from Alec Steele's page!

                                  • Benjamin Liang
                                    Benjamin Liang  2 weeks back

                                    Okay I think at this point you aren’t an amateur.

                                    • Ivan Kljaic
                                      Ivan Kljaic  2 weeks back

                                      So you expect Gordon to respond to your text "here's a picture of my meat", ... well, ... good luck

                                      • ofek zelig
                                        ofek zelig  2 weeks back

                                        I wish I could see Gordon't response. Does anyone know if he saw this?

                                        • ZiSt1989
                                          ZiSt1989  2 weeks back

                                          12:16
                                          *DISGUSTING!* It's *RAW!*




                                          *RAAWWW!*

                                        • Ahmed H
                                          Ahmed H  2 weeks back

                                          I wish I could try this.....Shame he doesn't do a Halal equivalent 😔

                                          • 1000 Subscribers Without Any Videos

                                            I saw Gordons meat, its only fair that he sees my meat..

                                            • ahniya butler
                                              ahniya butler  2 weeks back

                                              I can never unsee that image of Gordon as a meme

                                              • Spiritof Mylaise
                                                Spiritof Mylaise  3 weeks back

                                                fench ppl are so funny when they try to speak english

                                                • arrrfow
                                                  arrrfow  3 weeks back

                                                  I’m not a big fan of sous vide, and this video is an example why, weird texture, like a raw Tuna - safe to eat maybe, but not the real thing

                                                  • Cris rojas
                                                    Cris rojas  3 weeks back

                                                    one word: undercooked

                                                    • Suzi SaintJames
                                                      Suzi SaintJames  3 weeks back

                                                      Grrr! Don't you use the grocery shopping bag that you made whilst riding your bicycle? 💝☀🌵

                                                      • 1st come 1st strike
                                                        1st come 1st strike  3 weeks back

                                                        I cant speak properly after watching this.. 😥

                                                        • Ricardo Guzman
                                                          Ricardo Guzman  3 weeks back

                                                          Uh, I'm going with Gordon Ramsay. I don't enjoy raw meat.

                                                          • Viking2Go
                                                            Viking2Go  3 weeks back

                                                            So Alex (mis)used Gordan Ramsay's name to advertise for squarespace?? Am I the only one who finds that kind of gross..?

                                                            • Nega_Weeb
                                                              Nega_Weeb  3 weeks back

                                                              if only mushrooms weren't a disgusting inedible fungus.

                                                              • w84q
                                                                w84q  3 weeks back

                                                                Ramsay is a Hack.

                                                                • ZelineZed
                                                                  ZelineZed  3 weeks back

                                                                  Hahaha ça a l'air divin, mais en quoi c'est plus simple? 😂

                                                                  • You Gotta Ride Jimin Before You Park Jimin

                                                                    Meat of the French guy vs the meat of a Scottish guy.

                                                                    • Dango Onigiri
                                                                      Dango Onigiri  3 weeks back

                                                                      Gordon Ramsay: "You're not going to put Dijon there, are you?"
                                                                      Alex: *OFFENDED*

                                                                      • X
                                                                        X  3 weeks back

                                                                        the difference between gordans and your method, and the big killer is, I dont care if my meats a little over cooked (as long as its not well done, and I seriously doubt it will be without burning the pastry) and I also dont care if my meats undercooked, tbh I might even prefer it undercooked. BUT I do care if my meats cold, so if I take it out of the oven too soon, I've got a cold center. besides, do you not have a meat thermometer?

                                                                        • Vincent Pham
                                                                          Vincent Pham  3 weeks back

                                                                          5:24 DIRTY MIND! ACTIVATE!!!

                                                                          • knop3se
                                                                            knop3se  3 weeks back

                                                                            Gördönne Römsey!

                                                                            • Ron Casper
                                                                              Ron Casper  3 weeks back

                                                                              Keep the work going it's so fun watching you work !

                                                                              • Kathy Murray
                                                                                Kathy Murray  3 weeks back

                                                                                You lost me at sous vide....there must be another way.

                                                                                • Archangeloup
                                                                                  Archangeloup  4 weeks back

                                                                                  omg I'm sorry, that looks good and everything but, as a french, I'm actually cringing SO HARD because of his accent, he is a greatest butcher with english than the butcher he showed at 2:30

                                                                                  • ismael corona
                                                                                    ismael corona  4 weeks back

                                                                                    @Gordon Ramsey???

                                                                                    • greatboniwanker
                                                                                      greatboniwanker  4 weeks back

                                                                                      "Hey Gordon Ramsey, Here's a picture of my meat." 😂😂😂 C'est Magnifique!

                                                                                      • Pauly Paul
                                                                                        Pauly Paul  4 weeks back

                                                                                        7:35 Alex, did you really just take a sealed sous-vide packet straight from the sous-vide bath and put it into a fridge without chilling it quickly in ice first? That would be wrong on so many levels - botulism city (botulisme-cité).

                                                                                        I'm totally with you on using a sous-vide machine for the beef, but there is a serious health risk here (in your video). I can be a bit slapdash when using sous-vide as I don't always use ice, but I do chill any sealed meat rapidly in several changes of cold water if I don't intend to open the sealed packet. To not do so means that botulism spores can germinate in the absence of oxygen and is seriously dangerous.

                                                                                      • Aleksandar Goncharenko
                                                                                        Aleksandar Goncharenko  4 weeks back

                                                                                        Alex е голям майтапчия... погледни накрая - месото си е сготвено запечено у тесто и готово за ядене .. и то е червено ... за да остане червено месо след печенето, то трябва да се обработи със антиоксидант (Е250) нитритната сол един процент от теглото на месото-то.. осоляване под вакум аз го правя поне една седмица, за да може солта да стигне до центъра на месото .... след това месото дори със тестото се готви БАВНО до достигане на вътрешна температура у вътре на центъра на месото повече от 72 целсия - за да ОСТАНЕ червено месото ..... почвам че да мисля, че трябва да преподавам как се готви.. ко ше кажеш Тати ?

                                                                                        • Rose Pearl
                                                                                          Rose Pearl  4 weeks back

                                                                                          who gets to ea all that food with you?

                                                                                          • Gregory Novikov
                                                                                            Gregory Novikov  1 months back

                                                                                            What an INTP