Gordon Ramsay's Beef Wellington with Walmart Ingredients

[@farmageddon]

Wanna learn how to make world-class ramen with Walmart ingredients? Check out this video: kzbin.info/www/bejne/g3SbqIGZq656npY

[@xjun91]

Amazing video, honestly thought you would have 1 million subscribers. I can't believe you have less than 100k. I'm sure you will blow up in the future.

[@farmageddon]

@@xjun91 thank you, Jun!! :)

[@liamisboss2]

what pastry did you use?

[@farmageddon]

@@tomypreach I just make every recipe about 10-20 times and take notes each time I make it. I've worked in kitchens for years, so I always have a decent starting point.

[@farmageddon]

@@liamisboss2 I used Pepperidge Farms frozen puff pastry on this one! It's in the frozen section of Walmart near the frozen pies!

[@Samst0n]

I really love your ability to remove the false barriers people have in their minds about cooking.

[@farmageddon]

Thank you, Samston! That really means a lot! It’s really nice to see you again!! :)

[@VladimirGorev]

Yeah, that’s what really gr8 cook is about.

[@nicwo]

@Repent and believe in Jesus Christ amen

[@griffca4814]

It's like people crying about unwashed rice. 3 billion people have native dishes that require the extra starch and lipids in unwashed rice but uncle Rodger made a funny video so you need to get shit on.

[@dannyscheliga6789]

I just made this last night for my girlfriend and my anniversary, and it came out PHENOMENAL! I used about a pound of a tenderloin which I learned how to trim on a different video, and used a majority of this recipe for making the Wellington. Gave it about 10-15 more minutes because of the size and weight, but came out a perfect pink color on the inside. Only thing I should have done different was to not have the oven preheated with the pan for 30 minutes before the actual cooking process, because the bottom of the pastry came out a little over done, but that was bad on my end. Thank you for helping me create my girlfriend’s favorite dish with this tutorial! Definitely sticking around for more recipes :)

[@farmageddon]

that's awesome, Danny!! thanks for letting me know! congrats on your anniversary!

[@longshucksgaming]

what struck a tone, and what I believe is why you are growing so fast now is because you're doing "fancy" dishes we have seen other high end food youtubers make with high end ingredients the common man way. regular kitchen tools and common man ingredients. stick with that formula. If I want to see a $150 beef tenderloin made into a wellington I can watch babish or gordon ramsay. Keep doing these common man ingredient videos

[@farmageddon]

thank you! I really appreciate that!

[@thegreatqtip4516]

I appreciate that you checked multiple Walmarts to make sure most stores would have the ingredients in stock. I feel pretty confident saying quite a few great cooking youtubers wouldn't have thought to/gone to the trouble.

[@basedacademy9889]

Followed this man’s recipe to a tee, and to my surprise it went great! If an oaf like me can make beef Wellington any of you can. This guy’s clearly done his research and knows what he’s talking about 🙏

[@sophiaisabelle027]

That beef Wellington looks phenomenal. We look forward to more similar content along the way.

[@farmageddon]

Thank you, Sophia! It's really nice to see you again! I definitely plan on doing a whole series about how to make really cool dishes with stuff from Walmart!! :)

[@johnherrera509]

@@farmageddon We Will Watch Your Career With Great Interest

[@axelmontalban6270]

Expect a call from us soon.

[@ancestralx2770]

from uncultured and filipino food videos I always see you sophia 😆

[@karlhinze]

@Repent and believe in Jesus Christ One day the older daughter said to the younger, “Our father is old, and there is no man around here to give us children-as is the custom all over the earth. Let’s get our father to drink wine and then sleep with him and preserve our family line through our father.” Genesis 19:31-32 NIV

[@ccramit]

I'm not a cook, but I still sat through this entire video. Your presentation and editing is on point.

[@MakoRuu]

This was so extremely inspiring. I want to make a Beef Wellington for Christmas, but I was terrified of spending hundreds of dollars and not being able to find proper ingredients.

[@farmageddon]

you can totally do it!!

[@NathanHedglin]

I made it. It was amazing. Highly recommend it.

[@melsyoutube]

this was an incredibly helpful video, not just because it’s more affordable, but because of the clear and emphasized instructions regarding technique and moisture expulsion! thank you 💕

[@davidhalldurham]

Very well done, Mr Farmer. You prepare excellent food with no snobbery or attitude at all. You deserve three or four time more subscribers than you currently have. I suspect you'll be there very quickly. Keep up the great work.

[@farmageddon]

Thank you, David! I really appreciate your kind words!!

[@daraneetang6078]

Thank you so much for breaking everything down and making it more approachable for the average home cook. I made this for my husband's birthday and he said it was the best thing he has had. I was so surprised that I actually made this! 🎉

[@farmageddon]

That is amazing!! Your husband is lucky to have such a great wife!

[@ObscureOwls]

I made and ate beef wellington for the first time using this tutorial and it's delicious

[@pothospathic]

This is the first video that's made me willing to attempt a Wellington. Made it feel super accessible for once, and I've always been scared to make a gross, wet Wellington. But this one will be much more appealing. Really great video. You're so calm which is just so refreshing. Thanks for your hard work!

[@farmageddon]

Thank you, Laura! And if you ever have any questions, don't hesitate to drop a line and I'll do my best to help you out!! :) PS - the dog in your profile pic is super cute!!

[@HappyBuddhaBoyd]

Really? I found the video to be appalling at best. Save $95 and ten hours and just go buy a steak sandwich with mushrooms from any fast food place. EXACT same flavor.

[@pothospathic]

@@HappyBuddhaBoyd You must be bad at cooking if making this awards you with a fast food sandwich, I'm so sorry about that.

[@TRRT-fw5of]

@@HappyBuddhaBoyd That is the dumbest, whitest thing I ever heard anyone ever say.

[@thegoldenjuvi5977]

@@HappyBuddhaBoyd Instructions unclear, instead got a Philly cheese steak burrito. Help me!

[@HairyTornado]

this was such a great video. I don't have any plans on cooking this dish any time soon, but I watched the whole video just because it was so well done.

[@farmageddon]

Thanks, brother!

[@mihaimercenarul7467]

get a life

[@mompreneurlife]

You make this recipe look so easy. For some reason, I can never replicate Gordon Ramsay's recipes. Good to know someone else is trying though and succeeding. Have a great day

[@bboysaif8]

This is the best video I’ve seen on beef wellington by far. Very scientific and straight forward. Reducing the moisture is a major key, amazing vid!

[@mukkaar]

Definitely put mustard on while hot, it only takes some seconds as long as mustard and brush is prepared. Steak will absorb the flavor better. Also, you can still put it in the fridge with mustard on to cool down. Otherwise really nice. Also I do actually recommend using English mustard if you can, it has much more kick and doesn't include wine like Dijon and since you are only brushing light layer, it makes a big difference in taste. That said, dish will still be really delicious with Dijon. But if you are going trough work and expense of making beef wellington I do think it's worth it to use English mustard, you could easily make your own out of the powder too.

[@danielschlosser9098]

A very inspiring video. Bringing comfort, care, and freedom for all the real people out there.

[@jumarelrichie1127]

Great presentation. Can't wait to try this recipe

[@LLJVBass]

I love how you add extra tips at the end of your videos, from the red wine sauce here, to the esquites in your elote video. They are great additions and adding it at the end helps keep the video from feeling like information overload. The way you have organized info in your videos is wonderful and I think I have a new favorite cooking channel. I appreciate your dedication to dishes with accessible ingredients. I wish you and your channel the best. (Also, I made your japanese style elotes as a treat while prepping for Thanksgiving and they were a hit. I had some friends excited when I shared your video for them to try)

[@farmageddon]

Thanks a lot, LJ! I'm really happy you enjoyed the esquites! I really appreciate your kind words, too! Tell your friends I say what's up!! :)

[@JellyBean-ed2uq]

Terrific! What can I say, you are a hidden culinary master! Please, do crank out more content, your style and quality is fantastic

[@farmageddon]

Thank you, Jelly Bean!!

[@colechapman6976]

I think it's great you did multiple Walmarts. As others noted it's nice to have an awareness that not all Walmarts are made equal, and some are terrible, while others are much better

[@robbiebay8868]

I love the practical and simplified instructions. I am actually tempted to try it. As a video editor and tutor myself, it must of taken at least a week if not more to plan, script, setup, film, and edit this well-put video. One other commenter did say that it would be nice to tally up the costs of all the ingredients. Keep up the hard work! You are a future KZbin chef star in the making.

[@farmageddon]

Thank you very much! It took about 2 weeks for everything. But I'm a super slow editor because I basically have zero idea what I'm doing. So, it should've taken about a week! :)

[@typ0id]

You are severely underrated, i subscribed when I seen the homemade ramen video on my recommended feed. Thank you for making cooking accessible to everyone!

[@daliaburgoin2308]

I saw this video abt 6 months ago, and promised my husband that I would make him some, but only just barely attempted it this weekend for father's day. I started preparing for it yesterday and finished making them this morning. OMG, it was soooooo fantastic. Gordan would be proud. I couldn't believe how perfect it was when I opened it. I appreciate your idea for the filets. I bought two 7 oz filets for 17.99 each (vs 160 bux for the tenderloin at cotsco). I also really appreciate how you explain how to do his sauce! that sauce was so delicious. I only did two things slightly different. I couldn't help but put the mustard on while it was still hot, but then I immediately put it in the fridge. I also added a couple of tablespoons of red wine to the mushrooms as they were drying for flavor. It made it take WAY longer to dry, but I thought the flavor was really good. The meal was so amazing, and tasted expensive haha. I loved it. thanks so much for your help! I feel like a baller now.

[@farmageddon]

I’m really happy you all enjoyed it!! I hope you have a wonderful day!!

[@nothing_burger]

Your videos provide the highest production and instructional content ever. Literally, no one else does it like you. Please continue this path with consistency, your efforts will be rewarded tenfold the more people discover your channel.

[@farmageddon]

Thank you! I sincerely appreciate that!! :)

[@bearasma]

I was thinking about making wellingotn and scared of moisture becuase of previous failed attempts you have really helped me and I will make one this weekend! great video!

[@Kaotonix]

this is some seriously incredible content - it is obvious how much work you put into this video man!

[@farmageddon]

thank you, kaotonix! i sincerely appreciate your support!! :)

[@Raynestorm1968]

Thank you very much for the video. While I only make Wellington for my British husband once a year, I usually go for the filet, but that's just me. I also want to thank you for including the red wine sauce. I looked everywhere for this and couldn't find it.👍

[@jeffmitchell5244]

I just made this today and used a chateaubriand cut. It is my absolute favorite dish ive ever made… id be afraid to make it with any other cut because i dont think itd live up to the one i made today lol

[@louis3953]

Love the calming lighting and aesthetic of the video 🙂. Love the way you talk to the audience in such an authentic way too. 🙂

[@farmageddon]

thank you, louis!

[@louis3953]

@@farmageddon your welcome 🙂

[@JennyHoyos]

gordon ramsay would be proud

[@farmageddon]

Thank you, Jenny!!

[@bread_yuna]

Just plain amazing wholesome content! 👏

[@2Wheels_NYC]

Love the method here! Great to show you don't always have to go to an expensive butcher for your products! I got my prime rib for this past Christmas at a ShopRite, butchered it myself, and it was as good as any NYC steakhouse.

[@jonathanjones5776]

Amazing. Please keep this series alive. Now onto the ramen video. 😋

[@AlexanderWDowns]

This is my first time seeing one of your videos. Watched it all the way through. Made me feel like I could cook for a king. Immediately subscribed. Great work.

[@farmageddon]

Thank you very much! I sincerely appreciate your support!! :)

[@ermineletigre]

I just made this for my boyfriends birthday (he's talked about wanting beef welly since we met. It came out awesome! Thank you for breaking it all down. I'd been too intimidated before.

[@galvarthefailure4774]

I saw your ramen video and now you're wellington video it opens my eyes and killed slot of excuses i'm subscribed hoping for more

[@farmageddon]

You can totally cook great food! When I first started cooking about 15 years ago, I was baking a fish and fell asleep and my entire house smelled like burnt seafood for about 2 months!! You've just gotta start somewhere!! :)

[@OscarMartinez-jd8gd]

I attempted to make my first Wellington with the help of Josh Weissman’s video. It didn’t come out perfect but it was still good and a learning experience. It was just as much of a challenge to find beef tenderloin and puff pastry the night I tried to make it. No stores had puff pastry’s so I ended up using Pillsbury Crescent pastry. I really like the extra details in your video I definitely want to incorporate your instructions for the next time I attempt it!

[@jamesmccornelljr.1334]

I just discovered this incredible video in time for the holidays.... Liked, Saved, Favorited, and shared to myself. I will return with results soon. Thanks!

[@farmageddon]

if you need anything while you're making it, drop me a line and I'll do my best to help out!

[@rywa5788]

I had heard of beef Wellington in an old movie and googled it. In my 50 years on this earth I’ve somehow never heard of it. I’m actually heading to Walmart to get the ingredients. I can’t believe I’m doing this. Thanks so much for making this video.

[@farmageddon]

Best of luck! The puff pastries are typically in the frozen section and there should also be one near the dairy section. You might have to ask around, but they'll have them! Not sure why I forgot to put it in the video! Let me know if you have any questions and I'll try to help!

[@rywa5788]

@@farmageddon Hey I’m back. The Wellington came out amazingly well. I had really good luck with the preheated cookie sheet and feel like it’s a really good idea. I read someone poo pooing it somewhere in the comments. Really good recipe for the everyday person like me. Thank you so much again for your help.

[@darrylcampbell6768]

I was watching this on my PlayStation and heard the "beef so raw you're dropping bars with ODB" line that I had to hop on my phone to comment that the line was an amazing pun/joke/bit. I appreciated that 🤣🤣

[@farmageddon]

RIP ODB!

[@BlackPawnMartyr]

I tried this recipe out and it was very delicious. I thought i was having trouble when i was folding it but when i cooked it everything held together and turned out greater. A pro prob would have gotten a tighter roll but it was still very delicious.

[@bradyminecraft1743]

This is helpful as I am between the egg crepes and pastry step and an worried about the tightness as well lol

[@Michael_Lederman]

You made what I consider to be the most attractive Wellington I've yet seen and made it look easy and affordable.

[@farmageddon]

thank you, Michael!!

[@FionaHuang-to3wj]

I can't wait until your channel explodes. For now, your early fans get to interact with you! :D

[@farmageddon]

Thank you, Fiona! That’s very kind of you!

[@alexandrostheodorou8387]

Great video. This was so easy to follow and I enjoyed watching it!I’m not going to make this. I don’t care to impress anyone. But this was refreshing to see someone explain every single step in a cooking process and keep it simple!

[@farmageddon]

thank you, alexandros!!

[@epic4fish]

You are amazing! This is the first video I have seen of yours and you now have a new subscriber!

[@Shorty15c4007]

I just made this and it was delicious. I used sirloin filet steaks and they came out great. Made two and only one of them leaked out. But yes, it's easier to make this in 2 days, one the night before, prep the crepes and mushrooms. Probably the hardest step is wrapping the dough making sure its sealed. Also recommend not seasoning the dough on the outside with salt since the egg wash and crepe on the inside was seasoned enough. It was slightly over salty but not by much. My ended up finishing hers before mine so mission accomplished 🫠. Thanks again for the video and tips!

[@ronhudson3730]

Brilliant! New Year's Eve, here we come!

[@BoardwalkAuto]

Loving the Walmart series, keep it up champ!

[@OceanLily]

The beef trick is amazing. I never would’ve thought of individual size wellingtons😅

[@Runescapeluvr4]

My favorite Christmas dish!

[@Shaker1000]

Starts dropping bars with ODB was spot on !! Subscribed

[@farmageddon]

RIP ODB!!

[@Harry-Sachs]

What a concise video. Enjoyable to watch

[@Elazul2k]

Bro I just found your channel and this is amazing looking through your catalogue of videos. I love how you are super detailed on the technical steps and provide reasoning for doing so.

[@farmageddon]

thank you!! :)

[@classicredwine]

Thank you so much for this. This was a very well explained and detailed video. Great content

[@LaFamilleVentura]

You have anew subscriber! Trying this recipe this weekend! yum yum

[@farmageddon]

hey, I know you!! :)

[@kentuckyfriedsocks4384]

i like the small clips when you mention certain stuff like at 6:00 it keeps my attention

[@ruffprophetproductions]

I never plan on making a beef Wellington but this looks like a fantastic rendition. Great work !

[@GoMathewVideo]

I just found this channel! Thank you so much for creating content that makes fancy cooking obtainable for the average person!

[@deanyt3697]

I think the thumbnail to this video is the best thumbnail ever made. Well done. Oh, the video is great too!

[@farmageddon]

Thank you, Dean! And it's really nice to see you again!!

[@jamesnguyen859]

Such high quality videos. This guy needs more recognition

[@farmageddon]

Thanks, James!

[@sabersahoge2695]

people treat Walmart like it's a rundown shack that sells dismembered lizard meat when it's just a normal grocery store

[@farmageddon]

Exactly! Precisely the reason I'm making this series!! :)

[@Greengoblin2345]

I’d rather support local grocery stores and butchers

[@dereklane9653]

I love this video, you have earned yet another subscriber today

[@cladiosanchez6865]

Love the execution of the dish, and I loved that you included the master class notes for this as his Christmas video isn't the real recipe.

[@farmageddon]

Thanks, Cladio!

[@calla211]

Dude you make amazing content--you're going to be a huge channel!

[@farmageddon]

Thanks, Calla!

[@nataliecruz1280]

This vid was super helpful in breaking down something that appears intimidating to make. Subscribed! I’m planning to first make the takeout rice soon from your other video. A friend told me about the Lee Kum Kee sauce she found makes the rice better than regular soy sauce. 🙌

[@IBreakItDownI]

I came across your channel via your fried rice video on Reddit. Your channel and videos are awesome! Thanks for taking the time to produce your content for us

[@farmageddon]

thank you very much! I really appreciate your support!! :)

[@-thetellyou-1445]

Awesome content for people here. So much quality and time put into it. Well done

[@farmageddon]

Thank you!!

[@squirehaggard4749]

Love the thumbnail of GR all smiles in a Wal Mart smock!😂😂😂

[@johnherrera509]

Great video. Interesting idea with great execution. 👍

[@farmageddon]

Thank you, John!

[@CutieBootie__]

Suuch a great video! I love your clear instructions, scientific approach, and added little jokes. They make watching the videos very enjoyable to watch. Is that your mother in the picture next to you on the table? She is BEAUTIFUL!! xo

[@farmageddon]

Thank you very much! That is Grandma Farmer! I'm going to show her your comment tomorrow! I'm sure it will make her day!

[@MegumiMoo]

Tip that I've found has helped me rolling every step except the pastry: i put my cling wrap over a cheap bamboo sushi mat (not set up for sushi), and that gives me a grip to keep my roll tight for a small wellington

[@dannybrickey3706]

That ODB line was spot on!

[@ryant2568]

Beef wellington is my absolute favorite dish and I have probably made it dozens of times over the years. I also prefer doing individual wellingtons vs buying an entire tenderloin. The trick is to prep most of your ingredients ahead of time and then just assemble and cook on the day.

[@VladimirGorev]

Awesome! Detailed and affordable take, bravo!

[@morallycorruptmaleficentti1194]

"Theres nothing worse then when your beef is so RAWWWWW it starts droppin bars with ODB" I literally had to rewind it bc i was like no shot he just said that lol Absolute legend

[@MitchDussault]

FYI pork wellington is delicious as well and pork tenderloin is a fraction of the cost of beef. Pretty much all of my non-steak beef recipes have been converted to pork since I'm not spending $12-15/lb on beef. Stews, braises and roasts are amazing regardless. If you're going to use deli ham, try Virginia ham to match the saltiness of the original recipe.

[@jonathanambrose3098]

What a great video - it covers so much technique. Great job

[@farmageddon]

thank you, Jonathan!

[@JohnniDaFreakk]

Im glad you're showing people you don't need expensive ingredients to make great food

[@farmageddon]

Thank you!! Precisely the reason I'm doing this series!! :)

[@spinyslasher6586]

You made beef wellington look easy man. Phenomenal work, subscribed.

[@farmageddon]

thank you!! :)

[@RJiiFin]

I usually don't take the inner layer of plastic off. I think that's what really seals in the juices and helps keep the dough crispy

[@farmageddon]

Just cut out the middleman and eat the plastic directly!

[@wxfield]

Wow Jason. Just found your channel..I can't wait until you hit 1m subscribers..you are doing all the right things to get there.

[@igiveupfine]

lovely man. nice series you got going now.

[@novyxl9672]

I subbed for this and hope it becomes a series

[@farmageddon]

I'm definitely going to make a lot more of the Walmart series! :)

[@WeSkeem]

this is phenomenal work

[@lamb2449]

the thumbnail is awesome! it immediately got reminded of nick digiovanni's thumbnail style

[@debbieb6480]

Am going to try that. Think it would be for our Christmas dinner. Thank you! Tried coping your other items.. But but you had to use some other company. Since I'd like to make many for them. Thank you again 1

[@farmageddon]

That's awesome, Debbie!

[@typsy_gaming4685]

Looks amazing and you seem like a youtuber with more than 1 mil! I'm excited to see you gain a lot of subs

[@farmageddon]

thank you!! :)

[@delvictor7570]

This was an extremely well made video. I don’t know how you could improve it. Wow.

[@burtbacarach5034]

Great video!Beef Wellington is right at the top of my bucket list,and afer waching this vid I'm (pretty) sure I can make it.Thanks so much.

[@SinisterMD]

Made this for the first time this Christmas using a combination of several videos, mostly the Meat Church version. It was absolutely amazing, but I don't think I let it rest and it was a little soggy on the bottom. I'm definitely going to have to try this though. The little single serve versions would be great. You've earned another sub.

[@skillsgaming2237]

You just got yourself a new subscriber! Well organized video and great content! Keep up the great work

[@farmageddon]

thank you!!

[@michaelreynolds3592]

Dude... Ive never seen a better how to cook video, that any amateur cook could watch, and create something so amazing. I've learned variants of Wellington, because I have finicky eaters. But... damn man.. what a good video.

[@NosyHausfrau]

This is brilliant. I never would have thought of using the filets for individual servings. This video convinced me to try the crepe, which I usually leave out. I will say I would not salt the duxelle AND the pastry (other than the course salt outside the pastry) ; that prosciutto is very salty as it is. That's too much sodium for me.

[@AtlGBwoi]

that ODB line is gold

[@farmageddon]

I was listening to his first album when I was writing the script and I thought I should show some love! RIP ODB

[@spacechimp3199]

First video I’ve seen from you and I immediately subscribed

[@ethanlewis4678]

Can u do his steak sandwich in this same format showing what u get from walmart? This is great! Makes it so I don't mess up making the food I wanna try. Definitely Makin this wellington now

[@farmageddon]

I'll put that on my video idea list!!

[@markhidalgo5712]

Thanks for this Jason, makes me want to try my local grocery to try wellington here in my country :)

[@MichaelWhite-kn2go]

Dropping bars with ODD!!😂🤣😂🤣 That joke earned you a sub 🤣😂🤣