We tried the BEEF Wellington CHEAT code, WOW!

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I love beef wellington and it's all because of Gordon Ramsay. We all know he loves it too. But today I tried to have the same experience, faster, cheaper and the lazzy way to make this tasty dish.
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* Mushrooms *
1 Cup of Bacon
2 Cups of Mushrooms
2 Cups of Chicken Stocks
1 tbsp Freeze Dry Onion and Garlic
2 tbsp Flour
1/2 Cup of Heavy Cream
Parsley and Parmesan to finish
Salt and Pepper to Taste
* Creamy Spinach *
1 Bag of Baby Spinah
2 tbsp of FLour
1 tbsp of Butter
1/2 tbsp Garlic Paste
4 tbsp Heavy Cream
4 tbsp Parmesan Cheese
* Filet mignon by Grand Western Steaks
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#Beef #Recipe #Food

[@SousVideEverything]

Install Raid for Free ✅ IOS/ANDROID/PC: clcr.me/SVE_May22 and get a special starter pack 💥 Available only for the next 30 days.

[@DangerousOne326]

🐠 DRY AGE IN CAVIAR!! 🐠 10 MONTHS IN A ROW! Commenting on all videos!!

[@DeltaAssaultGaming]

No thanks

[@emesor78]

Guga. Please dry age steak on meat extract . It's a product we have in Uruguay 🇺🇾 🙌

[@hxhdfjifzirstc894]

Some foods can really benefit from deconstruction... I think Beef Wellington is a perfect example. Personally, I don't care about presentation at all. I do not wear a monocle at the dinner table.

[@royalytoxic2608]

Try marinating a steak in dales seasoning and Worcestershire sauce my family does it all the time it's really good

[@sparro2553]

Id love to see a triple Dry Age face off - Umai bag in the regular refrigerator VS dry-age cabinet VS Umai bag in the dry-age cabinet! I wonder if Angel can taste the difference and which is better!

[@alexei9216]

And using salt also

[@SevenHunnid]

I’m 21 years old & I review products on my KZbin channel.. tryna get out the hood by 30 little by little

[@sjoerdsjoerdsma1205]

I want to see a chicken poop dry age, feed it to Angel.

[@leelenlesueur8863]

You missed one. Dry age Angel in the umai bag inside the cabinet

[@ziggybender9125]

I believe your asking in what ways Angel might taste different.

[@TheMillennialGardener]

I like this idea. I never cared for Beef Wellington, because the bottom becomes soggy and the pastry sort of falls apart. This is a really great idea that fixes that problem and is more attractive to me!

[@jd0879]

I think you’ve just had poorly made BW

[@TheMillennialGardener]

@@jd0879 until they can make meat levitate and not actually touch the puff pastry itself, it is a consequence of the recipe itself. The bottom will always get soggy, because meat is juicy and it touches the puff pastry.

[@diabeticdaniel7848]

@@TheMillennialGardener You have layers between the beef and pastry, a well made wellington shouldn't be soggy.

[@roadogsc]

@@TheMillennialGardener There should be a mushroom duckcell (I think that is spelled wrong) which should be fairly dry and I also know some people put a crep/pancake kinda thing in between as well. So no juice from the meat should get anywhere near the pastry.

[@idchance2699]

Gordon Ramsay better watch out! The creamed spinach looks so delicious, even Angel would break his "no green stuff" rule.

[@markfilosi6967]

Made this for our family last weekend and it turned out super good! We used châteaubriand and lamb and it was absolutely fabulous. Even though there were some items like the duxelle that took a little time, in the end, it was worth it. My son who can be picky asked me when I was going to make it again! Hats off to Guga for creating the template for a deconstructed beef Wellington! UPDATE: We made it a second time with minor tweaks. This time with prime grade filet mignon and homemade bacon. It was an absolute hit!

[@Pjay0001]

Guga: " I don't want to lose any seasoning" Also Guga, proceeds to season his counter.

[@emanfilbert9297]

Could you give us a video on what to do with the juices from the bag? Like a whole video just on sauces gravies and other things you can make from the juices?

[@MrVovansim]

I usually just dump them in the pot when making stock :)

[@rdr6269]

I'd love a sauce episode.

[@rauleli]

Add a small drained can of sweet corn to the spinach. For the mushroom sauce, toast the flour in a different pan until it turns light beige, then add to the sauce. Saludos! :)

[@Dark0000Jester]

I've been following you for some time, and you opened my eyes to sous vide and for that I am very grateful. With that said, lately your titles become more and more clickbait-y and you're comitting the kitchen sin of naming things after famous dishes without having the essential ingredients to make them (as with calling this a "beef Wellington", which it definitely isn't!) Please stop this development, stick with GOOD QUALITY CONTENTS and EXPLAINATORY TITLES without the falsely named dishes, that's what built your channel, man! 🙂👍

[@THEirisheejit]

Agreed

[@jimcalvinangladadavis1381]

Agreed

[@jimbobjones9330]

At least he stopped with adding "YOU'LL BE AMAZED!!" and the like to his titles, which he was doing for a while.

[@Ronimo328]

3:27 Okay, I guess I won't make it then 😆

[@stokesberlin9294]

Idea for you, sous vide with the juices from the mushroom dish inside the bag. A little dash of Worcester Sauce and done rosemary sprigs. Trust me, it won't disappoint

[@NecroTitan]

"is it worth it? absolutely not." "looks absolutely delicious"

[@pvoshefski]

I let out a hungry roar when that mushroom sauce finished.

[@Charliehuangmagic]

Guga: It's beef Wellington but better Gordon Ramsay: Hold my beef

[@Earth313n]

I am sorry for the crazy idea but I think if you added caned corn (which will have more concentrated flavor) for the Spanish I think it will give it another level. Thank you for your time ☺️.

[@TundieRice]

Spanish?

[@networkn]

Gonna try this over the long weekend I have coming up.

[@jonathanserrano655]

An interesting video would be making a steak with compound butter of mushroom duxelle, or dehydrate the mushroom duxelle and make it into a powder to season the steak🤷‍♂️

[@Avrysatos]

I hate mushroom, however it is a texture thing. I suspect that sauce might do well with a good moment with the food processor to remove the mushroom texture. I do this for my onion gravy already.

[@eric_d]

Mushrooms are the meaning of life! They are the reason we exist! Mushrooms make EVERYTHING better! Well so does bacon. Ok, mushrooms and bacon are the meaning of life! :-D

[@Avrysatos]

@@eric_d BACON!

[@VarnPyre]

Please make video shorts of all your side dishes!

[@jordanlehouillier5220]

You should try a wagyu eye round to see if it’s any more tender than a regular eye round

[@Pintexx]

Gordon Ramsey could be furious if he came across this video 🤣

[@StarlightDreamDolls]

I'll be honest. I loooove spinach, and this looks really really good. But if you REAAAALLY wanna convince people that don't like it that they are going to love it, you should have Angel recommending it.

[@staceya9580]

AC/DC was made for your channel 💕💕💕 I see Angel is not here for that “green $h!t” 😂😂

[@Its_just_Dave.]

I make my mushrooms the same way, however I use beef consommé instead of chicken broth. Better richer flavor.

[@ErEntheANIMATOR]

That Spinach looks so good, that looks like a dope meal

[@evanhdez]

As a baker I can confirm that making puff pastry at home with no machinery is not worth it at all. Just come to your local bakery and buy some.

[@anthonybenvenuti4557]

Imagine putting the steaks on a rotating platform when you use the flamethrower to get the sear around all the sides

[@zzmr_stretchzz8772]

yall should do a meet up where you make guga burgers for everyone LOL

[@landonsmith9]

Man, the steaks and such look delicious as always, but the sides are underrated. I’d tear that up rn

[@batialexis9339]

I'm taking note on the videos which sides looks killing

[@joeworkman2784]

Fr they may look weird to some, but we know it’s just a bowl of buttery savory goodness

[@pelleleo6774]

Guga “if you don’t like spinach look at this” proceeds to do 1200 calories meal

[@Gruxixo]

homemade pure butter puff pastry needs technique but result is unparalleled

[@bukurbudy2117]

3:26 I'm so confused

[@boblehmann1644]

This looks great! I'm surprised at how rare it is at 130F, though. I like Med-Rare, and thought it would be Medium at that temp.

[@lacudafrost]

Guga, can you do a video where you break down and test the most cost effective equipment for sous vide today? I was looking at your shopping list and I don't think $350 for one part is really in the range of the average viewer 😭

[@lord.of.tamarindo]

"i'll do the mushrooms together with you" same Guga, same

[@coryklein2769]

definitely going to make this one

[@aarayzyousufkhan606]

Hey guga I have a great idea for dry age how about dry aging with garlic or ginger paste

[@ixtab3488]

love ya guga, it does look absolutely delicious, but mustard is one of the key flavors of beef wellington and you are truly missing out. i recommend a small amount of inglehoffer stone ground mustard on the steak either during the sous vide or as a very light amount on the steak at serving to truly elevate the flavor.

[@siulotrebla7427]

Hey Guga, recently I have seen a lot of burger recipes in which they add bread soaked in milk to the meat mix and they claim that it makes it juicier

[@penywize2453]

hey GUGA where can we get the stainless grill with the handle at the 4:58 timestamp? PLEASE. PLEASE. PLEASE?

[@henning33sud58]

I would add Worcestershire sauce to the sauce.

[@johnwu7509]

I’ve made Beef Wellington a number of times. This is awesome!

[@daltonking4882]

I dont know why, but I was expecting a beef wellington sandwich...😂😂

[@pointdexter5215]

I want to see Angel eat the cream spinach 😂

[@dillonvaller4388]

Where is the best place to add a suggestion, is it better to message & should I tag?

[@bourbakis]

Name your new dish as the "Fully Deconstructed Beef Wellington"

[@Butterandbacon]

Am I the only one still waiting for Guga to try dry aging lamb shanks again? Let’s do it.

[@eduard-valentinvasile6901]

If IKEA made beef wellington

[@roycrowell5910]

Guga I so enjoy the reactions of your relatives when you cook your masterpieces I only wish my reactions would be like theirs, I say this because about 2 1/2 years ago I lost my sense of smell and taste and let me tell you it really SUCKS I can only remember what a delicious ribeye steak or even a hamburger or hot dog taste like, I guess I like to tourture myself by watching, anyway I really enjoy your programs keep it up

[@DW3N]

You should try making wagyu beef bacon !

[@Farinata2]

As a Muslim, I always get off when Guga bring pork to the show.

[@derikfreefly1950]

Guga I love your videos but trust me, I know its not easy to make puffpastry at home, but I have to say that personally its totally worth it🤤

[@allsongshere]

I would make the spinach if Angel tried it!

[@RedHEADEDmOnkey]

You really have something against Mushroom Duxelles

[@coolblack1]

🦆🦆🦆 Duck would be a good mystery meat for you guys to try🦆🦆🦆

[@naten5741]

Gordon Ramsey has 24 hours to respond

[@kironojr]

*I see green stuff on food* Today is maumau time to arrive

[@friendlygamers3642]

James gandolfini reviewing steak

[@Shooter11B]

I think there was a missed opportunity here.: Beef Wellington Sandwich!

[@chorean]

Make an Impossible Burger, but add Wagyu fat to see if it tastes more like meat

[@coleblack784]

why not try making mini beef wellingtons? all the same ingredients, constructed the same way, but using filet mignon instead of a whole tenderloin? I want to see that so badly now.

[@TheRalfZer0]

Guga, please make Biltong

[@LostDono]

It was missing just 1 thing, the filet mignon should have been dry aged. Looks great though, keep up the work. Konbu dry aged wagyu please.

[@JustinEdinborough]

Looks so good.

[@jeffreis5194]

Not judging but Wellington has mustard in it.....maybe a little cracked mustard seed on the beef would have been 🔥

[@jeffreis5194]

Still going to try it your way first just cause

[@mycabbages3538]

Mmmmm cream spinach!

[@staresy2299]

Can you please dry age a steak in Vegemite

[@adrianleusink1970]

I love your videos Guga - but that isn't Beef Wellington. Not even if I squint very hard while looking at it, lol. Looks tasty tho.

[@evansphenomenal]

I kind of agree that making puff pastry at home when you don't have a dough sheeter isn't really worth it. However, croissant is a different story.

[@LegalAutomations]

You should dry age some meat in cannabis

[@lalunafate]

Looks amazing

[@helmi5561]

Dry age in dry aged pellicle please

[@GDWipeClash]

There is no point in eating that spinach coz it has whipping cream and cheese with it.Making a food taste better doesn't make it healthy

[@dennismeyers2008]

Why is Girdanon on the thumbnail?

[@bogdanbozo94]

can you make romanian sarmale?

[@namansu9406]

filipino style cooking nexttttt

[@tommyMA98]

But where's the prosciutto?

[@bigboot762]

My question is: WHERE'S THE LAMB SAUCE???!!!

[@davidryonjennings]

You often ask for new ideas. Try this! The Romans made a fish sauce called “Garum” that they used on everything. It was the ultimate umami topping. Not really “fishy” but rich, salty, and tasty. I recently used a few tablespoons (along with salt, pepper, and garlic powder) to sous vide a prime ribeye and was blown away. The flavor was different, unique, and awesome. I used a modern recreation of the ancient Garum by a company called “Scalia”. Def worth a try.

[@DebasedAnon]

Yeah and bonus points if he tells Angel its "2000 years old"

[@brianstiles1701]

Tasting History has a video about it!

[@jackryan7312]

awesome comment and totally agree. The restaraunt noma has done a lot of interesting stuff with garum's over the last couple years and have helped to repopularise its usage amongst chefs and foodies. If youre interested in that kinda stuff you should check them out.

[@VideoGamerabc]

Hey David, could you give a more detailed step-by-step, for us cooking newbies? Please and thank you!

[@davidryonjennings]

@@VideoGamerabc Pretty basic recipe... 1) Purchase a large Prime Ribeye, and give it a coating of salt, black pepper, and Garlic Powder. (To taste… go easy or skip the flaky salt because Garum is very salty). 2) Add the steak to a sous vide bag with about 2-3 tablespoons of Garum (also called “Colatura di Alici”), coat the whole steak. (I use Garum by Scalia which is available on Amazon). 3) Sous vide for two hours at 135. 3) Sear. I used a charcoal grill, any method is ok. Enjoy. Note: This isn’t going to drastically change the flavor of the steak, but it is def more savory with a deep umami flavor. The Garum acts like a brine, seeps into the steak, and brings out its best.

[@EyesOnKindred]

It's not really Beef Wellington. It's just like eating sushi but separating fish with rice.

[@kohashiguchi1454]

Sashimi Wellington. He he!

[@landonsmith9]

You should try dry aging a steak in Wagyu fat! Dip it in, take it out & let it dry (like a wax) over and over again until you have a thick crust. This literally seems like the most Guga idea ever and I’m surprised it hasn’t been done yet!

[@adamnealis]

Like making a beef candle?

[@MunifTheGreat]

@@adamnealis Perfect to celebrate Guga's birthday

[@JoshF848]

I’m sure it would be just like the butter aged steak he did, if the fat completely covers the meat it’s no different to vacuum sealing it, the flavor doesn’t change at all

[@thecaptain4648]

Very Guga! 😎💪🏼🎨 Doeeet please Guga!!! 🍀

[@cyberdazer7415]

I think he has already done this. Check the sweedish jaccuzi dry age video

[@sarkarofficial]

Guga: It is super easy to make. Me: Okay Guga: Add 15 different ingredients. cook for an hour and its ready Me: You said it is super easy to make Guga: Yes, it is easy

[@DPMixing]

It’s the technique that makes something difficult to make, not the number of ingredients… Something with a lot of ingredients may be “inconvenient” to make but it doesn’t make it “difficult”.

[@ThatCrazyKid0007]

@@DPMixing The technique isn't that easy to get right either, you have to manage your temperature and you can easily burn stuff like the flour if you're not careful. Not that hard, but definitely not super easy stuff either.

[@_Dwarkin]

It shouldn't be called a "Beef Wellington", it's "Guga's filet mignon with side dishes"

[@rdr6269]

Looks delicious but you don't get to call it a beef wellington. Nice try.

[@pflick13]

Great idea!! That system works well with a lot of food. Stuffed cabbage, Rueben sandwiches, Roulade...

[@kneeofjustice9619]

Gordon: “This is the most unique beef Wellington I’ve ever seen but does it taste good?” Joe: “This beef Wellington is a disgrace to all of humanity. It’s no wonder you’re bald.”

[@EzekielDeLaCroix]

Isn't he bald too?

[@Protoscribe]

Uncle Roger: "What he doin? What he doin? Ayaaaaaaaa he got first step all wrong already"... I had to...

[@Yaboi-if8bw]

@@Protoscribe And we thank you XD

[@juraganalfi5819]

gordon: that is not a beef wellington you doughnut... lets get that right... just kidding guga.. you now we all love you...

[@damiaanwolters4739]

Who's Joe?

[@EASTSIDEDELI]

Oops, you said, "is it worth doing it at home? Absolutely not!" hahaha

[@boracengiz6321]

This is not beef wellington !!!!

[@bobby27818]

When is guga opening his own restaurant

[@DoremiFasolatido1979]

I'd try both sauces, but for the creamed spinach, I'd definitely cut it up first. even when shrunken from cooking, I just don't like this long-ass strands of spinach...texturally-speaking. Might roll 'em up and slice 'em chiffonade, then cook them down. Should cook faster that way, too.

[@goupy07]

Legend says that the seasonings that Guga didn’t want to waste is now what the Himalayas is.

[@DarkbaseTTV]

"Put them on a steak plate so I don't lose any seasoning" proceeds to season entire table, studio, house and neighbors car

[@marvicklentz2857]

I was wondering: How much electricity does sous vide use up?

[@thekinghash]

Guga gotta chill with all that extra butter and cream etc 😂

[@Agmented2]

Has the name for this video changed, like, three times? Or is it just me?

[@ibuterin]

Toothpaste dry age.

[@hansgabrielt.cabatingan221]

From Cebu Philippines

[@coreybadoni4078]

and we're just gunna ignore "can you make puff pastry at home? yes... is it worth it? Absolutely not..." 3:24

[@hxhdfjifzirstc894]

I think most people say it's better just to buy premade. Some things, like ketchup, aren't all that much better or cheaper if you make them at home... and it ends up being a waste of time and money. Like the ingredients cost more than the ketchup, and it takes hours. And doesn't taste better.

[@SmokedReb]

Sign me up!

[@edizaksay]

please just make some only sidedish videos

[@jimcalvinangladadavis1381]

Please do!!!