Italian Chef & Chef James React to Gordon Ramsay's Legendary Beef Wellington!

[@ChefJamesMakinson]

This was an absolute blast to record! Can’t wait for more! :)

[@_psyched_one_420]

please do more

[@TheWhiskeyDrinker]

I am subscribed to both of you and just notice that you say, "yeah no", a lot more in this collab. Still a good video and I get a new drinking game.

[@ekosandvic7598]

Thanks guys for another great collab!This is one of the rare times Vincenzo praises Gordon Ramsay in a reaction video. Egg fried rice, Panna Cotta and now Beef Wellington.

[@vincenzosplate]

Pleasure. James is awesome. Gordon is getting used to give us pleasure. I have to watch more Gordon videos

[@drewt1717]

😅 I think anyone would have to be crazy to criticize Ramsay's beef wellington!

[@DutchPlanDerLindeFromTahiti]

​@@drewt1717For real it's his signature dish, not even hell's kitchen get it right, only him

[@ka1lsh]

The collaborations with James are great. I like the fusion between cultures and the respect for food traditions. You guys are great together.

[@vincenzosplate]

Happy to hear that you enjoy these kind of videos! Stay tuned for more future collabs!

[@julianokleby1448]

@@vincenzosplate Yep, I'm hooked on them too, as of last night so is my husband. I showed him an Uncle Roger-Jamie Oliver video you were reacting to. We were cracking up the whole time! Love your channel, made your carbonara, and it is AMAZING! Thank you, and we can't wait for more!!

[@gbc6422]

Hello, good to see you two again. I liked the concept of this video. What makes it unique in my opinion is the fact that during and especially after Gordon Ramsay's presentation you two have a semi-professional conversation about it, exchange thoughts and suggestions, and let us share in it. Looking forward to see more.

[@vincenzosplate]

Thank you so much for the kind words! We're thrilled you enjoyed our discussion on Gordon Ramsay's Beef Wellington. Chef James and I love diving into the details and sharing our thoughts with you all. Stay tuned for more exciting reactions and conversations!

[@fandikabagaskara2613]

When chef James giggling when gordon mentioning english mustard, I know he thinking about the chaos that ingredient do in another fellow english chef video XD

[@vincenzosplate]

😂😂😂

[@SSavolainen]

Two underrated KZbin chefs, you guy should have more followers

[@julieoluna8887]

🙄 Who seasons meat after it's cooked??!

[@welcometothejungle3222]

You guys are 2 of my favorite chefs to watch on KZbin. I love these collabs. Keep them coming, Vincenzo and James!

[@welcometothejungle3222]

@ozmartian2 🤣 Thank you! Almost no one mentions it, and I'm surprised KZbin hasn't banned it.

[@Pikkonuos]

You two are my favorites!!!! Thank you!!! Kept doing these collabs!

[@doctorteethomega]

Yay! You and James together is a joy to see.

[@vincenzosplate]

Happy you enjoyed 😊

[@electronsauce]

The smile / grin on your guys' face after he finished that Wellington is magic

[@vincenzosplate]

Well Gordon outdid himself this time😊

[@nowjustanother]

My very first attempt at Beef Wellington was about 25 years ago for Christmas dinner. I used horseradish instead of mustard, but the end product was amazing - because I took my time. You can't rush it! I made the duxelles ahead of time and put them in the fridge which saved some time on the big day. Otherwise, it was done pretty much "by the book." And it came out very well.

[@insu_na]

I really enjoy you two working together. Both of you have interesting knowledge to add to the situation, and the conversations that you have that wouldn't naturally occur if you just made the video alone are worth a lot

[@ncs9667]

Been waiting for these collabs for ages, and I'm enjoying every minute of them them! But next we need the meet up, make it happen guys!

[@vincenzosplate]

We'll try! Stay tuned for the updates😄

[@marsnotoshi]

Thank you chefs! Always a pleasure to have the double service :D

[@nakor8878]

I've been watching the both of you individually for over a year, I'm so happy you guys are finally getting to gether! I can't wait to see you both cooking something together!!

[@SassyCindy]

I’ve never had beef Wellington but it looks like Gordon nailed it! Love your collaborations! You make me smile!

[@szaboandras9843]

I tried this exact recipe, and it was a blast. Worked out perfectly and tasted like heaven.

[@Restartkun]

Another great collab! Fun video!!

[@vincenzosplate]

Thank you😊😊

[@kurodatadayoshi9012]

You two are my favorite food youtube channels for the past year. Very entertaining, and really really educational. I did your spaghetti carbonara recipe and it tasted really good. Have always seen people put cream and so much other ingredients on it from where I lived and yours is much simpler and actually more tasty and creamy without overloading the sauce with a bunch of ingredients

[@GuppyCzar]

So much fun when you guys work together, bravo chefs! One day I hope you two can share a kitchen together.

[@colinlieberman]

I'm at 0:09, and seeing its you and James, I'm stoked, y'all have great energy and bring so much knowledge

[@Baerchenization]

Friend of mine used to work at an Intercontinental, where they used to get pre-made puff pastry, then they switched to self-made... only to switch back to buying it, because it was just too much effort.

[@matthewgilfus1640]

I suppose chefs aren't pastry chefs. Both are skilled in their own way. Both take as much time to master as each other.

[@Baerchenization]

@@matthewgilfus1640 They had pastry chefs, which my friend used to be, it was only too much effort for such a big hotel. They would still do the breakfast and room service orders as well, I like to remember. An Interconti is not a small affair.

[@theblackhand6485]

Indeed the best pastry is making it yourself. Because then the water and butter is better layered throughout the dough! Factory made dough can never compete with this quality. Remember! The best results are made when using the Dutch method skipping the Fast and French merhod. The Dutch or Holland Methode gives the wanted crispy-ness and solid pastry when cutting the dish.

[@songsayswhat]

Watching from North America and mourning our chestnut trees. Always great to see you two together!

[@vincenzosplate]

Tanks mate! Happy to hear that you enjoyed this collab!

[@jmacleod4934]

Love your collaboration videos, can't wait to see you two cooking together.

[@GarudaLegends]

Great calibration. I learn alot about cocking from both you guys.

[@caoinhnamkhanh2795]

what is that typo 💀

[@GTSE2005]

What the heck did you think they're doing ☠️

[@hariranormal5584]

correct it

[@vincenzosplate]

Happy to hear that you find our videos useful 😊

[@earthling_parth]

Gordon touches anything in the kitchen: Vincenzo: _Beautiful touch_ , _It's a nice touch_ 😂

[@UTAZCO.Overland]

Nice. Well done! I just love seeing him sear that Chateaubriand! Made this Ramsey recipe before, and it *IS* amazing!

[@N3r1a]

Another great collab gents, much appreciated!

[@EatCarbs]

I would like someday to try Gordon's Beef Wellington ...looks amazing. Thanks for the video.. I am already subbed to James's channel.

[@vincenzosplate]

You're welcome! Should we keep these videos coming?😊

[@EatCarbs]

Please! 👍

[@Bucklev]

Really happy to see a video with you two guys. Keep it in this way!

[@marzvrover]

Been making my way through you two’s collab videos tonight. I’m stoked this one is my last video of the night because Beef Wellington is high on my “must-try” list.

[@Cr4z33_YT]

Ti confermo Vincenzo che anche a me viene la scimmia di fare questo capolavoro ogni volta che vedo Gordon farlo. Che bontà! 😍

[@Sledgehammer003]

Christmas stuffing in greece is made with chestnuts and raisins (some ppl add prunes too) and liver (it works without also) , and its delicious... i wonder if u can fully supplament the ducksell(spelling) for greek christmas stuffing!

[@vincenzosplate]

Greek Christmas stuffing sounds delicious and could be an interesting twist! Using it in place of duxelles would add a unique flavor profile with the chestnuts and raisins. It’s worth experimenting to see how it complements the Wellington!

[@PoX-amp]

19:53 The reaction when Gordon cuts the wellington! 😂😂

[@razor6888]

Great video and a wonderful dish . I cant wait to watch Vincenzo make this. James... please make it as well... maybe a cook off ? both make it,..then your take on Wellington and try each others dishes ? Just a idea. The only thing better than a Wellington is two. 🙂

[@ianmerill8712]

I make this recipe every year for the holidays. The chestnuts in the duxelle are AMAZING. Just incredible...

[@Teqbird]

Fantastic colab!!!! Thank you.

[@vincenzosplate]

And thank you for following along!

[@alexbennettbenefit366]

Love the reacting video vincenzo love your content your a amazing KZbinr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo😊❤️

[@hater_apologist645]

Binging this collabs!!! You two chefs complement each other so well, I’m learning so much, I’m getting the itch to make lasagna😂

[@ArkainShiva]

I love the reactions with James, as well as James' channel. Sometimes it feels like he's trying a bit too desperate to get Uncle Roger's attention, but imo his reaction quality is so good, his food knowledge is so precise and amazing, and his energy is always so refreshing and great, that he can absolutely afford trying a bit too hard, and I hope to see a James & Uncle Roger reaction soon ^^

[@dahlysbored]

When tenderloin doesn't have enough flavor, I secretly add msg into the seasoning...

[@vincenzosplate]

You spend too much time with Uncle Roger hahahaha

[@NIKOLAP7]

Please be careful with the MSG, too much of it is not good for health.

[@suzie_lovescats]

@@jollybetterhy- yarrrrr 😂

[@StarrrV2]

Been enjoying watching you two work together

[@briancleveland6115]

Gordon is one of the best chefs in the world, and I have about 30 years experience as a chef.

[@patrickjohansen7118]

One of the most iconic dishes

[@vincenzosplate]

He did a stunning job!

[@zzp1]

Let's say, this is British at its best. Also I enjoyed the comments of James and Vincenzo; their discussions and it brings a lot of inspiration. I am quite hindered by the fact that my area is void of any good grocery store. When I was working in The Hague, I found many small sores with the finestt food & meat, I had an Italian butcher where I could get on demand the fines meats. Something I miss here in Amstelveen.

[@bradleymonroe6443]

The beef wellington Gordon cooked was during his Christmas recipes show. I believe beef wellington is a really good Christmas dish.

[@meta_N0X]

Chef James says so much yes.. no.. before replying every time.. can't unheard it once I do

[@Tyrunner0097]

​@@vincenzosplate Has James visited the Midwest USA? We say that a lot here. "Yeah, no" "No, yeah." 😁

[@dadalorian99]

Loved the video, please keep the colabs coming.

[@vincenzosplate]

Stay tuned. There will be more!

[@JokerNL070]

Hi friends, im from the Netherlands and im a hobby cook. I love italian food mainly the seafood dishes. But this beef wellington is my all time favourit dish. I can eat it every day , you can even wake me up in the middle of the night for it. Loved the video and reactions .

[@oliverdeeley]

The chestnuts really work in Beef Wellington, surprisingly. A friend of mine decided to follow this recipe. Not as perfect as Ramsay's. But the chestnuts, thyme, parma ham, definitely took it to the next level.

[@vincenzosplate]

Thanks for sharing your friend's experience!

[@johnzaun1144]

Gotta say bro. I love these collabs. I'm more of a home style cook who likes trying new things and never really follow a clear recipe. I just look at a dish, taste it. And kind of have the gist of how to make it and go from there. So cooking videos aren't my thing. I stumbled across you so randomly while searching something unrelated and have really enjoyed your videos for the last few months and you're one of only 3 people I ever subscribed to. You introduced me to Uncle Roger and Vincenzo. And I enjoy them as well. Now getting to see collab reaction videos with you and Vinny boy, they are really entertaining. Fun to listen to on my drives home from work. I'd love to see a collab cook up with you and Vincenzo cooking something unique and different together. Maybe a clear cut recipe like a chicken Marsala or baccala with a lemon & wine reduction. But preferably coming up on the spot with your own recipe for something the way I do here at home. Last time I did, I found out that fresh spinach with a light drizzle of tomato juice as you cook it is absolutely DELICIOUS. Kinda get the idea? His Italian flair and your all around experience I am certain could create a delicious dish that would go viral on here, and be fabulous to try recreating at home.

[@davidkampmann9783]

Nice to see that the bottom of his puff pastry looks as soggy as mine when I make a meat dish 😅. I always thought that I somehow f***ed it up 😫. Love your collabs 🤗

[@Carlos559Caps]

just means you had a juice steak!

[@alexandresobreiramartins9461]

Yay! I love these collaborations!

[@romanteni]

Great collabs and great concept. Keep trying new things, you guys are both great!

[@josephinesosingot-raisanen6743]

I love beef wellington but rare to find. I will try it for Xmas

[@LillianCenteno-u3r]

Gordon is now Uncle Gordon. He made a delicious breakfast sandwich Uncle Roger couldn't resist. Congratulations to Uncle Gordon - crowned again. 👑 Please review that video. Muchas gracias. Grazie mille.

[@jimscullion7466]

I am not a professional chef by any means but have cooked this a few times with great success. One of the problems when I cook Beef Wellington at home for a special occasion family meal is that for me this is cooked perfectly but some of the family don't like it this rare so I have a pan on the hob on a very low heat and once it's sliced they can cook it a little further. I always tell them that if I overcook it there's no going back but if I cook it like it's shown above then there's always an option to cook it a little more which only seems to affect the meat itself and not the pastry as long as you do it very low. Not ideal but something to think about if you're not sure everyone likes it rare. (My bit always tastes great by the way.)

[@regdrums1]

Great video you two are fun to watch. Thanks

[@vincenzosplate]

Glad you enjoyed!

[@bensgalley1368]

Hey Vincenzo if you and James want to react to more of Gordon's videos. Might I suggest a more recent one he made with Uncle Rodger. I won't say too much but I do think I should mention that Uncle Rodger roast Gordon to his face for the whole video. Might be a good laugh for you both fyi.

[@alexbennettbenefit366]

Love the video

[@WyldJezter]

Love these collabs!

[@BigAmp]

You guys are the best. Beautiful review of the Masters speciality.

[@vincenzosplate]

Thank you for the support ❤

[@andreitiberiovicgazdovici]

Ti sei preso le classiche ferie d' Agosto caro Vincenzo? Te le meriti, ti vedo molto rilassato e hai una bella abbronzatura 👍

[@vincenzosplate]

Niente ferie ma sono in Italia e approfitto a prendere un po di sole 😂

[@NoxiousRob]

I was in Florence with a group of friends 2 years ago and we tried the Florentine steak as every tourist guide I looked at said it was a must do. It was absolutely delicious, as was the copious quantities of Sangiovese that we washed to food down with.

[@Calliopeia666]

Thank you. Loved the video. I hope you two will cook together some day! 😊

[@fa5234]

I learn something by chef james --> salt maldon i never heard of that salt before and i am a chef! In Belgium we use something called: Fleur de sel (flower of salt) it 's salt flake and that salt litterally melt, we use it mostly on steaks just before sending the plate! It would be great if chef james could tell me if it's salt maldon is the equivalent of our fleur de sel !

[@Tukituki1234]

Vincenzo and Chef James make me as excited as Gordon made Vincenzo in this reaction 😏

[@MSR_666]

Collab with James ! YES !!!

[@marzvrover]

I wholeheartedly agree about tenderloin; it’s one of my favorite beef cuts, if not my absolute favorite

[@webfox1]

This was FASCINATING! The conversation and the opinions. I think you, two, will break KZbin shows from now on. THANK YOU! Collaborate! Excelsior! (I miss Stan Lee.) Though, this is exceptional.

[@yurihuffles]

I think this video goes to show how some dishes aren't "difficult" per say, but about how much you're willing to attempt and fail and learn. Here in the UK, Beef Wellington was kinda the first "real dish" many students learn to make, especially if a guy was wanting to show off by cooking for a girl for the first time.

[@LucasLLLIIIUUU]

Great job Vincenzo, fan of you for a long time!

[@derekharrington2985]

Great colab keep them comeing

[@haveAgoodDay-j7p]

yay! i love both of you! sooooo coool to see a collaboration

[@The_Badseed]

great video. two of my favorite youtube chefs together again. next thing you guys need to do is hook up with chef brian tsao and frenchy and i'll be in heaven

[@bukojoetheslapsoils8273]

I actually tried this recipe at home and I was in tears of how good it was. Heaven.

[@samwich3972]

glad to have another reaction in duo, thats always fun. second, i always use pepper short before the dish is finished. because i was taught that pepper gets bitter and loses taste when heated. dont know how true that is, ramsay puts pepper on it first and i ask why?

[@vincenzosplate]

Happy to hear that you enjoy my collabs with chef James! Stay tuned, more is coming

[@theblackhand6485]

The best pastry is when making it yourself. Because then the water and butter is better layered throughout the dough! Factory made dough can never compete with this quality. Remember! The best results are made when using the Dutch method skipping the Fast and French merhod. The Dutch or Holland Methode gives the wanted crispy-ness and solid pastry when cutting the dish.

[@vincenzosplate]

Thnak you for sharing your thoughts about this video

[@sergiomartin8935]

I really love your collaborations!

[@catherinedavidson7145]

This was a great video! Enjoyed it so much. Have you tried tarragon with mushrooms? I think it's the best herb for them, but you have to make sure you don't use too much.

[@velizyhills]

Hello Chiefs, I made the GR Wellington beef for my family on a Christmas occasion. I confirm that you need a very very good and expensive meat ("filet") and quality ingredients (mushrooms, ham, etc.). I added foie gras to the recipe, before rolling the ballotin in the dough. I add small decorations with the excess dough and make a small chimney to evacuate the pressure/ steam during baking. It was a long time to prepare but success guaranteed! CHRIS 78 Vélizy Yvelines FRANCE

[@abielmontano1463]

Love this colab. Buena suerte for both of you Chefs

[@Alcc2068]

Watching the two of you watch the final slicing of the wellington looked like you both were opening presents on Christmas. Gordon charges $70 USD at his Hell's Kitchen restaurant in SoCal. You both looked so happy and your were syncing with glee at the cut. I love these collabs that you both do as it's like a special for me to watch as I like both your videos independently but I like hearing double the experience in one go. Both your cultures and expertise are highlighted in these collab videos. Now I wonder why Uncle Roger doesn't comment on beef wellington... I bet he would fuiyah throughout the entire thing... or would he complain that it's too "high-end"?

[@anta3612]

Great review guys! 👏

[@vincenzosplate]

Happy you enjoyed!

[@AlmightyAphrodite]

Another great video 🎉 Allthough I am hungry for roasted chestnuts now 🙈 I've actually made this beef wellington several times now for Christmas, (and Vincenzos strawberry tiramisu for dessert... allthough my brother keeps asking for it all year long lol, so we had it a few times now outside of christmas as well lol) and the wellington also came out perfect every time 🎉 the chestnuts really add a nice touch too would 100% reccomend! (If they're available ofcourse, if you make this dish in june you can't find fresh chestnuts 😅) I did pick up some extra tips and tricks from other videos tho. Like the use of a meat-thermometer, which is vital(!) and what internal temp the meat needs to reach, (also agree on the oven thermometer just to be sure) and also using an additional layer of a crêpe on the bottom to ensure the meatjuices wont make the puffpastry soggy. I also found a more detailed version of Gordons recipe including measurements for everything.

[@jbmoonjb304]

yeah, another collabs! keep doing it.. you guys are compatible doing video together..👍 do more with uncle roger reaction video

[@vincenzosplate]

Which video should we react to next?

[@theunchartedtrucker1113]

Great video and collaboration. The only thing missing was Simba’s screen time. Thanks for the reaction video

[@vincenzosplate]

Thanks for warching❤

[@scottclark3761]

Another great collab. Gordon does very well in his own cuisine. Even Uncle Roger has knocked him on his Asian dishes. But Gordon always seems to be ready to learn. And I think that's key. If you're in a creative industry, like cooking, you can't think you know everything....you need a little humility.

[@vincenzosplate]

Absolutely, continuous learning and humility are essential in any creative field, especially cooking. Gordon's willingness to learn and adapt is what makes him stand out. Glad you enjoyed our collaboration, and thanks for watching!

[@marcwright8395]

You guys definitely need to collaborate in person!!

[@vincenzosplate]

Hopefully we will! 😊

[@springbloom7582]

Hi Vincenzo and Chef James Makinson - I loved this video! Gordon Ramsay did a great job!

[@vincenzosplate]

Thank you so much for sharing your thoughts about this video! I hope you stay tuend for more!

[@springbloom7582]

@@vincenzosplate yes indeed!

[@bridgetcooney5085]

I like how right after my brain said "what about wasabi" he mentioned wasabi. And now I want to try it. Shitakes and soy in the duxelle... It could be fun.

[@MAGNUMMASTER7]

Please react with James together to more videos of Jamie Oliveoil 🤣

[@Ambrosia_Firehoof13]

I went to Gordon's Heddon Street Kitchen in Soho for my anniversary with my husband and we had the Wellington there. It was honestly one of the absolute most amazing dishes I have ever eaten. All the food there was delicious and cooked to perfection. Nothing disappointed whatsoever.

[@JeymakStreams]

We need more videos like this!!!!!

[@TakktikaN177]

love the collaboration!

[@jaylagan5899]

As much as I love Uncle Roger’s collab videos, this is the kind of collab you actually want if you’re serious about cooking….

[@vincenzosplate]

Happy you enjoyed!

[@Teshyone]

Amazing Video! You two have amazing screen chemistry. I would love to see more colabs with each other. I would love to also see you do some cooking videos together someday.

[@QueenyCrowley]

I wanna see that in person review ! and maybe a few cooking collaborations while you are together :)

[@MeganSin]

I figured it would be difficult to critique this video because Wellington is his most well known dish (that’s good, I feel like grilled cheese has taken that top spot for a different reason lol) but I love the collabs with James. You should get a collab going with Brian tsao mostly because I would love to see you and his friend frenchy interact. I think you guys would get along famously!

[@vincenzosplate]

Thanks for the suggestion! A collab with Brian Tsao and Frenchy sounds like it would be a lot of fun. I’ll keep that in mind for future content!

[@missvintagedolldollface6543]

I know it is wrong but I hand chop my mushrooms and intentionally a lil bit of a rougher chop. Still very fine but I like a but of the texture. Please don't judge me. Lol. Recently I used lamb added very little mint leaves and a cherry and red wine reduction sauce. The family enjoyed this much more then filet. I appreciate bith in very different ways. But it was lovely. ❤

[@vincenzosplate]

No judgment at all! A rougher chop can add great texture to mushrooms. Your lamb with mint and cherry-red wine reduction sounds delicious and a nice change from filet. It’s all about finding what you and your family enjoy!