Can I Improve Gordon Ramsay's Beef Wellington?

My Method uses Sous-vide Beef Tenderloin and Homemade Puff Pastry but... Is that enough ?? 10% off your 1st purchase using the link : www.squarespace.com/frenchguy
Gordon Ramsay's twitter account : / 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.
• I Try To Make Croissan...
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Salut,
Alex

[@teabagfc]

Next week, Gordon Ramsay replies by making croissant

[@patrickschellen737]

He's done that ;-) kzbin.info/www/bejne/gWjdlYyBo5eFgNE

[@paradisoperduto4900]

😂😂😂

[@papaskywalker2748]

in a non-systematic way

[@KxngKUDA]

@@papaskywalker2748 Alex's videos are all about 15 mins of insight and planning for one part of a meal Gordon has a 2 minute video of him making a whole meal using one word directions. "Pan, oil, sear, red wine, stock, reduce, mushrooms, plate, DONE"

[@UnclePutte]

And he'll fill it with jellied eels. And serve it with mushy peas. And press the button that launches the nuclear missile that obliterates Paris for the final time.

[@WhiteAl01]

This mans accent is violently french.

[@danielmcnamar]

Well, he's French, so...

[@CarstenReg]

@@danielmcnamar thank's captain obvious

[@slikund485]

@@CarstenReg I hear Cheh in my oreillette

[@d4dou67]

He fakes it

[@kisssanand5437]

This is exaggerated. Sounds fake.

[@ronaldinho4eva1]

"Let me compare my meat to Gordon's meat." - Alex, 2019

[@shannonericksen1291]

New product for his channel!?

[@agastyaemmanuel9148]

*N I C E*

[@ksnsjjdkendjd9217]

👀 👀 👀 👀

[@saiku9081]

No . .just no

[@whitealliance9540]

This only works in english lmao

[@TEG13]

I love the fact that Gordon Ramsay didn't reply, but Jamie Oliver did instead.

[@benshai]

Fun fact, Alex worked with Jamie in the past so they really know each other :)

[@ximea7293]

Finally. A worthy opponent. - Our battle will be legendary xD

[@oscarestrella3512]

where is that response ?

[@TEG13]

@@oscarestrella3512 in the comments...

[@otti_rami]

@@ximea7293 fiora ?

[@coppolationthree]

14:16 “I saw his meat, I think it’s only fair that he sees my meat.”

[@asmodeusvicarius2771]

Wow un'italiano come me che segue alex , ed ha lelouch come immagine di profilo!? Sei un grande

[@coppolationthree]

@@asmodeusvicarius2771 “Puoi dirlo forte Samir!”

[@DeVivoCarlo]

@@asmodeusvicarius2771 non siete gli unici italiani a seguire il grandissimo Alex 😉😉😊😊😂

[@krankykrocodile4725]

what

[@asmodeusvicarius2771]

Why would you ask "what" under a comment section in a language you dont know, the answer will be obviously " bruh its **insert language you dont know** Bruh , its italian

[@fpcxenos3788]

"I'm going to compare my meat with Gordons meat" - Alex 2019

[@AnssiVIH]

I was just about to say the same thing =D

[@Personal-Growth16]

XD

[@illustris.]

English meat vs French meat, who wins?

[@MarijuanaGuy]

Wow

[@dermozart80]

@@illustris. zee germans!

[@eaterofcrayons7991]

I love how Alex pays the butcher for his time and skill while also going the extra mile and plugging the store. True gentlemen.

[@davidlenz4552]

Alex: Perfecting one of the most widely regarded pieces of contemporary culinary art. Me: Eating frozen breakfast burrito, watching Alex

[@engineergaming7407]

im eating sour patch kids watermelons

[@austenmontero]

my dude, at least run it through the microwave first

[@hypnozzz]

Le puff Le pastry Le dijon Le meat - Alex Le bloody hell - Gordon

[@otniel4494]

Can't stop laughing lol

[@VaLp0_]

@@otniel4494 same

[@mcLovin_495]

made my day!

[@matthieugross80]

(read with aggressive french accent) WHERES THE PUFF PASTRY

[@shadowman7408]

*La

[@ClouxYT]

this guy takes cooking like its a plan to land on the sun

[@ravenwood0657]

It's called being french

[@MOOMOO2728]

It’s lovely

[@rban123]

I love passionate people

[@jbh2045]

Yes, he is clearly a left-brainer.

[@bakaraymoo7389]

like a biologist who just found life on another planet

[@michelleharkness7549]

Alex I love your videos! What a joy to watch someone who insists on cooking exactness and can even explain it mathematically and in spectacular French language! Thank you for making these videos. They are wonderful. Again-thank you.

[@itsqueenzazaa]

honestly loved this technique! the only thing i’d have to say is that when putting mustard on the meat , it should be warm so it soaks in . but it looks sooooo delicious . this man right here. 📈📈 🔥 just pure amazing !

[@purplemousey5087]

Hes saying English words but somehow still speaking french

[@user-bc1rk9km4i]

I'm french, what you say is perfectly true, and your comment is quite a fascinating sentence.

[@im00n17]

there are french words that are the same in english and he pronounces them in french it’s quite fascinating

[@tanaka6691]

His french is fascinating

[@safaraziqbal9294]

Hahahahahaha best comment

[@travisapodaca7645]

Georges Clemenceau once said, "English is just badly pronounced French."

[@_mediogre_]

I can officially say *French man rubbing Dijon mustard onto meat log* is the single most spine chilling sound I've ever heard

[@souphow-to-soup]

absolutely creative in the approach of handling a cook show. not only entertaining, but a bit of thriller and drama. Just highly inspirational. great show

[@wilsonsreturn5440]

My wife and I followed your recipe yesterday and it was simply fantastic! We like the way you analyze each ingredient, justify its legitimacy and optimize it. What an experience, thank you!

[@matthewcroden8011]

His filmmaking makes me think of a French Casey neistat, even his workshop area.

[@yevgenykogan4981]

Literally a Casey Neistat copy in French

[@b1-rogr470]

@@yevgenykogan4981 except he don't do the same job hence literally not a copy of Casey Neistat

[@Methoverbitches]

Yevgeny Kogan you realize Casey stole all of his systematic design from Tom Sachs right?

[@360archer]

i swear i had this same exact thought just a few minutes ago. and i just found this channel

[@rishabhkachru3264]

Bruh I literally commented this and now saw this

[@alessio8455]

Alex: Let me compare Gordon's meat with my own meat Me: 😏

[@CallieMasters5000]

Isn't that a porno movie?

[@alessio8455]

@@CallieMasters5000 definitely one I would watch

[@goteer10]

Pretty *hard* to ignore that one

[@JohnTheBlindMilkman]

...by doing few drawings on the board

[@addmoreice]

Not going to lie. I snorted at that line.

[@hockeyplayer6915]

I've watched this so many times and i still get goosebumps! looks so good

[@drewrobertson1250]

I absolutely love your videos! I’ve been binge watching them constantly, and I can’t get over your creativity and amazing accent!

[@grassrot]

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

[@bigboyyoungboy]

u gay ass😂

[@Drunkledore]

that's the joke

[@peek-a-boo5190]

there goes my pure innocent mind...

[@khemmerdenard3227]

Better take Gordon out on a date first

[@SiddharthaGhoshSid]

Lolz!

[@Manicmanuel]

Alex: I want to know what Gordon thinks about my meat. Gordon: *heavy breathing*

[@basilofgoodwishes4138]

@@roshill2010 Gordon Ramsay: IT'S FUCKING RAW!

[@davidbenson6108]

Sosig.jpg

[@thomastosson565]

Manicmanuel Alex: (channeling his inner Gordon Ramsay): This is how you make a perfect Beef Wellington EVERY FUCKING TIME. Gordon Ramsay: That actually looks very good. It’s different from my method and it seems he learned from a very smart teacher. But he ain’t fit to be a fucking MasterChef like me, NEXT!

[@Wifibee]

"Blimey"

[@uditraizada1335]

Gordon: fuck meee !

[@_Turrkey]

Your passion and love in this video is infectious and I have to say that your description while eating it may be one of my favorite moments of viewing on youtube. Thank you for this video

[@brandonbirchak]

my friends and I bought a full tenderloin for thanksgiving that we've been dry-aging for 35 days and we can wait to make this with this system, it stresses me out too much to not sous vide it first and have no idea the doneness ahead of time. I've watched this video like 10 time, I cant wait. Thank you amigo - if you're ever around a Cirque du Soleil show let me know and I will arrange tickets for you. we watch your videos in the training rooms all the time!!!

[@MelvinDolan]

I love, how he says „puff“ *“way more P E Ö U F F“*

[@RK-yg7ne]

MelonanTV ☠️

[@ksnsjjdkendjd9217]

Peœff

[@Yo-bx4bj]

🤣

[@L1c90]

@Lawit ygm nah you are g

[@vneckandjorts]

Le peoughphffue

[@owenturnbull2671]

I love how he sounds even more French when he eats something he enjoys

[@TronciM]

Well no shit, he was speaking french

[@genovirus9523]

@@TronciM I was about to answer the same 🤣

[@PFlims207]

Because he is.

[@ollie7070]

The 2nd video he uploads thats fully French when he tries it he just starts saying French sounding gibberish

[@yugak4437]

Cuz he French my guy

[@jeffharmed1616]

Beautifully done Alex. Enjoyed every minute of the video. I could almost taste the dish

[@tuimotulikilauaki1747]

WOOOOOOOWWWWW I just started watching you today and I've watched like at least 10 of your videos already. Congrats for making that awesome dish, what a influence.

[@JamieOliver]

Nice one Alex, loving the little french mustard twist!!

[@kubilayaydin1562]

Jamie Oliver Holy shit love your vids

[@FrenchGuyCooking]

I had to 👻

[@Takeangel1995]

@Will BillGC And this is where you're wrong. Why do you think is Beef Wellington one of the hardest dishes in the world? Because there are many different things you have to pay attention to. I've tried to do it twice but it never turned out perfect. This is, I think, a method, if you really want it to turn out perfect and you got the time, you should go for it!

[@interessiertkeinen7227]

@Will BillGC my first attempt: overcooked meat with no color on the pastry 2nd attempt: too much moisture so the steam cracked my pastry and so it went all soggy 3rd attempt: was decent, wouldve liked more color on my pastry but it was quite crisp and delicious, meat had the perfect temperature With the price of the meat Im not making this dish that often and for that it is at least one of the harder ones (maybe not THE hardest but it takes a bit of practice) Next time ill try Alex "recipe" and just do it the day before, if that gives me perfect color on the pastry and my desired temperature on the meat im perfectly fine sitting a few hours in the kitchen, not like I have to babysit my meat while sous vide, other than that it doesnt take THAT much longer.

[@interessiertkeinen7227]

@Will BillGC sure those are my mistakes and in the meantime I figured it out. But its not a problem at all to sous vide my meat while at work (with a timer) so it finishes when I come back from work, put it in the fridge for the next day and then just have to wrap it up... I can even put some meat for that day into my sous vide for that day... It really doesnt make a whole lot of a difference, at least for me. Ill try it for my girlfriends next birthday since its her favourite meal. Im just not that great of a cook, hence my mistakes the first times. But thanks for your tips! Ill keep that in mind, either for this dish or whenever I have a problem similar to those I had. Thanks

[@Cat-nv6fd]

It killed me when he said "let me compare Gordon's meat with my own meat" 5:23

[@otissiu5097]

By doing a few drawings on the board”

[@Hasan-cu5sd]

Let's not take this out of context

[@Godsecution]

@@Hasan-cu5sd no let's take this out of context

[@SomeoneTookAK]

Ok, cannibalism

[@SomeoneTookAK]

@@Godsecution I love cannibalism

[@davidwatkins8016]

It looks gorgeous! 1) Does the beef come back up to serving temp? Do you rest it before cutting? 2) Is the pastry cooked all the way through? That is, is there a soggy area at interface of crepe and puff pastry?

[@espartaco2028]

Alex, I want you to know how I see you. When I was young and she was old, Julie Child came on TV. I didn't realize what a national treasure she was, only the entertainment value of her. Know that I'm older (56), I remember with regret I didn't take advantage of her style, education and value to humanity. You're young now, and you're equally entertaining, in your own rights, more so. I hope to continue watching you grow, gaining and becoming over these years, and not lose a world treasure to time again. You're a hit, a beautiful, energetic talent who demands more from a world which demands far too little of itself in my opinion. You're a blessing and a warmth during a time when "friendship" is a cold list of screen names.

[@tharinisriskandarajah3310]

this guy just gave me a science , maths ,french and cooking lesson all in one

[@CiperSyntax]

Don't forget astronomy

[@heatblair]

You have now earned your degree.

[@Ixarus6713]

@@heatblair about dang time!

[@indask8]

BREAKING : French homecook arrested for showing his meat to a known Scottish chef

[@deepvoicedaddy4246]

¿ He is British? No?

[@jet-black]

@@deepvoicedaddy4246 Scotland is a part of the island and kingdom of Great Britain, so Scots are British. Ramsay was born in Scotland and raised in England, both countries are a part of Great Britain and a part of the United Kingdom of Great Britain & Northern Ireland.

[@esalenchik]

JD Jones Ask a Scotsman if he’s BrIrish and see what he says 🤣🤣🤣

[@jet-black]

@@esalenchik Haha, true... they've only had 300 years to get used to it!

[@hmarmol23]

@@jet-black thats only three people ago

[@suziperret468]

So delicious...Beef Wellington that doesn’t even require chewing! It’s also all about the homemade puff pastry...Thanks Alex..You are a joy to watch!

[@zinpaw]

Great video Alex, I was thinking about sous vide for beef Wellington, I'm going to try this for Christmas day

[@JamesBeaucoup]

Alex: "I want le studio to be clean and well organized" Also Alex: *throws salt everywhere in a two meter radius*

[@jeanueuh8228]

Yes, dont you kno da salt kills the slug bacteria everywhere (stratigically) and yes it is spelled incorrectly on purpose

[@RoninXDarknight]

It's also good luck! :D

[@vanessabryan2057]

The most dramatic beef Wellington montage I've ever seen. 🤭

[@elizabethdorchester5307]

Veebs Bryan well iv never heard of a beef nepolian

[@aislinngraves4291]

I made my first Beef Wellington this past Christmas and OMG was it good! But omg the stress wondering when it was done. I am going to use your method from now on! Thank you!

[@devon896]

It literally only takes 35 minutes to get it cooked perfectly if done right.

[@tebla2074]

Awesome! the doneness of the beef looks incredible! no grey ring at all. I was thinking: since suis vide means the beef will always be perfactly done all the way through, you could maybe get a better beef to pastry ratio by butterflying the beef into more like a flatter rectangle, like a very large steak (more surface area = more pastry.)

[@Shadowsphere1]

This man straight up drew a particle diagram with accessory ingredients as electrons...

[@smallsthetimelord4066]

Ok I'm not the only one who thought that.

[@joseuvalle5293]

Right!?😂

[@angrymario8259]

I think that was his point

[@ThePgR777]

Atom*

[@dillionaustin4492]

A particle diagram 😂 WHAT

[@sarahosullivan4189]

Beef Wellington SUCCESS!!! I made my first ever beef Wellington for Christmas dinner today, using Alex’s sous vide technique and it turned out PERFECTLY. My husband was skeptical at first that I was planning on “boiling” $30/lb beef, but he was persuaded once I showed him the video. Thanks so much, Alex! I’ve subscribed to your channel and will definitely be checking out your other cooking videos.

[@walterstorm9221]

im trying it this year too!

[@jeremiahmcafee3816]

I was curious as to the temperature of the center of the tenderloin after baking

[@nicholassantoso4918]

hey there Alex, my first time seeing your vids, and I absolutely love it. it's like the perfect combination of food and science, while still showing the passion and respect for the food. still hoping Gordon will see your meat lol

[@mihali_lifts]

“let me compare Gordon’s meat with my own meat by drawing pictures on the board” lol this got me

[@AnoopPent]

Gordon : "You don't use Dijon Mustard" Alex : "Challenge Accepted"

[@jonsfoster]

Dude, can you put that beef Wellington diagram on a T-shirt?

[@keilbenbaba]

Good idea

[@workinprogress5936]

Jonathan Foster awesome idea

[@Rsama60]

I would buy it.

[@joleenphillips2415]

Yes!! Then send a link to all of us so we can buy one!!

[@siniisokoski2272]

😄

[@matew1879]

hey Alex, many compliments for your channel. i will say that this is very interesting anyway i think that cooking at low tmp may have a side effect: you risk to loose liquid that is something you will need to avoid if you want the fillet remain soft and tender for the same reason you need to be carefull with salt in the first step. what do you think about after your experience? great job!

[@mickidawop414]

WOW! The reveal on that beef was BEAUTIFUL!!! It was absolutely perfect!

[@someguywithacatpfp9284]

I love how this dudes channel name is just "Alex"

[@xXLoonoeXx]

It used to be "Alex French Guy Cooking" but now people know him as Alex, the french guy who cooks, so the rest is superfluous.

[@supersacky2291]

Alex: can i improve Gordon Ramsay's Beef Wellington? me: searches comments section for a comment from Gordon Ramsay...

[@MOTHblank]

Saying: No.

[@damianbiue7728]

perfection cant be improved

[@BrokenLifeCycle]

@@damianbiue7728 Perfection is a flawed concept. To me, perfection is STAGNATION. You must always strive to improve! Calling it perfect is to say it cannot be improved any further in some way, shape, or form.

[@damianbiue7728]

@@BrokenLifeCycle Gordon has perfected the beef wellington.

[@BIackCadillac]

@@BrokenLifeCycle Gordon has perfected his beef wellington. If he says he has that is, but everyone else has their own food to make.

[@trinityplayz2549]

I would love to see an entire series of his story telling compilation, when he does like the final reveal of the finished meal. Because that 30 or so seconds tells an entire story.

[@walterstorm9221]

dude!!!! this is the PERFECT solution! I am trying this this year for the holidays. BRILLANT!

[@jameschristophercirujano6650]

How to sound credible: Step 1: French Accent.

[@titanuranus3095]

I am hypnotized by his 'R's.

[@thatdudebro]

lol...

[@soulhound]

Step 0: Speak English.

[@andreedwards8101]

@@soulhound not neccissarily

[@soulhound]

@@andreedwards8101 and you are saying it in..?

[@mazyarkh282]

can we aknowlegde the fact that akex is a mad lad on youtube making gordon's dish and taging him ?

[@straaats]

This guy is going places. So much passion and respect for the art that is cooking. Taking perfectionist to a whole new level! Respect

[@iridescentoreos8349]

I love how passionate Alex is about food 🥘

[@dangoonigiri3146]

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

[@JuiceBanger1]

Different taste profile.... I would do one half and half to try

[@RickyVWorld]

Me: This guy actually thinks he can improve one of the best chefs in the world's signature dish? *Hear his accent* Nah, I can see that happening...

[@saint3211]

He could have improved it for his pallet. Maybe he would prefer the one he made to Gordons.

[@RickyVWorld]

@@saint3211 I think you mis-interpreted my comment.

[@saint3211]

@@RickyVWorld Nope, I mis-read it, my bad :')

[@ChangeMyBody94]

best comment EVER lmao

[@logicgamer0018]

Lmao

[@54jb3r7]

Alex, you have an amazing spirit. Never lose it, you are a treasure.

[@davegmorgangmail]

That looked amazing... I can almost taste it. You are an artist Alex!

[@A1BASE]

So you know, in his MasterClass.com version of beef Wellington Ramsay suggests using Dijon as the preferred mustard.

[@Misha-dr9rh]

H m m

[@tSp289]

Buonapartists everywhere! Heresy!

[@sergiopiece]

My dude tagged the wrong Gordon Ramsay on Twitter, that's probably why he wont reply lol

[@baopham9458]

That's not the right one?

[@shawproductions4048]

Sergio Sanchez no he tagged the right account

[@alecrodriguez5037]

I made it this Christmas Eve, was delicious and perfectly cooked, Thanks buddy!

[@gregrusch7975]

Alex, thanks for making my indoor Christmas something special! Perfect Wellington!

[@chrism7067]

Alex: "Let me compare my meat with Gordon's meat by making a few drawings on the board" Me: ".......go on"

[@numbblackpicture]

Guess that's one way to come out the closet...

[@fernandocabette6050]

Gordon: Well done Alex, this is spot on, one question, this flavor, i can't identify...is this... Alex sweating bullets : -Glup-....D..Dijon???

[@jamestung4363]

This is my 2nd Xmas where I watch this video and recreate the wellington. And I did it Valentine's day. This video is great!

[@leetrenam8005]

Alex this worked a treat dude so grateful for the channel ..

[@alozzzy1213]

The skill and explanation really was fun to watch. Well done my friend!

[@littlewing62]

Gordon : This his how you make Tartiflette Alex : Hold my Red Wine

[@funkiebutch9690]

Talking about red wine, i wonder what happens to the red wine he made months ago

[@bettertelevision968]

he drink with beef

[@PoorMarvoloSawyer]

Top tier comment XD

[@tashalee8231]

Your rolling machine, lawd. You’re like a French mad scientist, we stan.

[@Natalie-rk8lf]

Simply GORGEOUS!! 😱 I’ve scanned the comments for the trimming sauce recipe but haven’t found it. 😔 I can’t wait to try it this weekend and I hope to find your recipe for that stunning sauce!! 😍

[@franklinyonkers8438]

Did you find the sauce recipe?? Please help!!! 😘

[@habanerogal1]

@@franklinyonkers8438 he's been doing a sauce series lately maybe try the steak sauce vid ? Guaranteed it will be delish with the wellington

[@seulgi4655]

my country's butcher shop: dirty af france butcher shop: fancy af

[@SaiSirigiri-eg3rp]

Seulgi what's ur country?

[@BryanStoakley]

@@SaiSirigiri-eg3rp Korea

[@SaiSirigiri-eg3rp]

Bryan Stoakley oh i see

[@xicor8684]

Bryan Stoakley I live in South Korea wdym the meat shops in Seoul are nice

[@mohammedhussain6749]

His butcher is a high end butchery. His shop is in one premises and his office is another premises. The local butchers most people go to will be quite dirty.

[@bigdogsgottaeat9450]

Think you're such an amazing chef, you always manage to bring everything to the next level. Great personality and you're always enthusiastic. Mad respect for you bro.

[@ManaPirate]

This video, this video right here is the one that made me subscribe, awesome job Alex

[@TheLindyconner]

My mouth is watering! I want to try yours and his!! I love the seasoning you added with the mushrooms! Omg you're killing me! I must make this the way you did then his way. Have my family be the judge 😋🤤😘

[@I3R0K3N7FEET]

then I understand the beef wellington.... Its just a fancy sausage roll. ;)

[@End3rWi99in]

I'd still rather just eat the beef and pastry separately. Never seemed like a good idea to me, even after trying it. Maybe the one I sampled wasn't good and I need to try Alex's version.

[@URHYNS]

Mind BLOWN.

[@georgefisher2357]

Big ups to the butcher seems like a very helpful guy

[@fauxtaux]

Ok. I’m gonna do this. I grew up on a cattle ranch in California, we had chateaubriand far more often than the average folk. It was just not prepared so ornately. But I want to taste this and not go to a restaurant. You’ve given me hope :)

[@daviddamanyu]

Just want to say your video editing skill is amazing

[@lukejohnson8942]

I recently tried my first beef Wellington and from now on every time I get the chance to get one I will. I’m not a fan of steak but beef Wellington is just so delicious on a whole new level.

[@forwhatpurpose5548]

That baking scene was so extra... I love it.

[@creatyve]

I shed a tear during the final cut- thru - beautiful

[@SuisseKisses]

Love your passion for cooking.

[@gajustempus]

that look when Alex heard the sentence regarding Dijon mustard - PRICELESS

[@filipinostick55]

that solar system beef wellington analogy was 10/10 just earned u a new subscriber

[@chuckdtx5]

Dude, I got emotional when you were at your final product. You captured your emotions and satisfaction well. I felt it and should be proud.

[@justinread4381]

Awesome vid. Love the energy.

[@FlexibleToast]

That is probably the best looking meal I've ever seen. I've never had Beef Wellington and I definitely feel like I need it in my life now.

[@cristanyang3205]

Just tried his recipe, first time, success! Thank you! Very pleased with the results.

[@jurionov5358]

best cooking channel on youtube! :D youre a god chef and im having fun watching, great content

[@Bladedcloud6159]

12:07 i fell in love with that sound.

[@mayankshah7005]

You are so close to a million , what an amazing journey it has been

[@ThymeBandit]

Absolutely gorgeous. I’ve never really felt drawn to, or craved beef Wellington... until now. 👍🏻😍. You have a knack for giving me a new perspective on foods.

[@miniroid7]

I love the way you talk about food

[@Ephisus]

Just phenomenal editing.

[@lanthorn20]

Hi Alex, your temperature chart on Gordon's meat is wrong. Gordon chills his meat several times during the cooking process. Infact, before he bakes the pastry he chills the assembled wellington. You can't exactly decorate room temp puff pastry

[@Cordurory]

This

[@bowow0807]

Yes, Gordon does chill the beef, but the diagram still stands because the fillet is still uncooked, while Alex's is fully cooked via sous vide. The chart is just a simplified visualization of the temperatures and doneness of the beef and pastry and where they meet in perfection.

[@lanthorn20]

@@bowow0807 well no, it does not hold up. If you have two pieces of meat at the same temperature (like 4-5 C in a fridge) it really does not matter if one of them's been cooked prior the pastry treatment or not, you need exactly the same amount of energy and time to get them to temperature. In Alex's case, he is essentially double cooking the meat. All in with Gordon chilling the meat, the charts should look rather similar, especially the last part (resting and baking)

[@HanHorlings]

@@lanthorn20 basically you are saying that the time to cook the raw meat in the oven is exactly the same time that is needed for a good crust on the puff pastry. Most likely, the oven temperature that Alex is using is higher than the one Gordon is using, thus reducing the time in the oven for Alex.

[@mtktm]

@@lanthorn20 there is a gradient when cooking meat the traditional method, meaning the outer edge of the beef will be hotter then the center. The purpose of cooking beef to a certain temp, besides cooking, it to get the desired texture. With sous vide, it's already at that doneness. Alex already said he's warming it up, not cooking it, the desired cooking is the pastry. Meaning he doesn't have get the center of the beef to 120*F, he just needs to get it warm, which if I had to guess is about 90~100*F. If you traditionally "cooked" beef to that temp, would still be raw. FYI, 110*F is like hot water out of the tap. When you eat beef, cooked at a certain temp, it doesn't stay at that same temp by the time you start actually eating it. The PURPOSE of cooking the beef the way Alex did is to not having to leave it in the oven longer. This lessen the chance the water in the beef turning into steam, making the pastry soggy.

[@Semperfi1181]

He’s so passionate, it’s awesome. Makes me wanna try this

[@_richardpurrsion_6178]

Ive watched this video probably 5 times now great job Alex 👍

[@tylerweller5864]

i am a 12 year old want to be chef watched gordan ramsey and yours and it was truely amazing going to make this for my mum for christmas

[@skyezone3429]

@timisgod clash stfu you bum

[@SythKohore]

As someone who made this many times. They are damn good and I hope it works out for ya! If more than 4 people make 2, left overs are great! This dish will have people going back for more!