This Beef Wellington Recipe is a Game-Changer

[@NeverMind353]

Yooo imagine these bright green pancakes rolled up, with smoked salmon and a tartar sauce/cream inside. Banger breakfast

[@HardTimesUK]

That cross section cut looked phenomenal. I know I say it a lot but the openness of these videos are brilliant. We ate in Fallow on Wednesday night and it was packed. What a business you guys have built across the group.

[@willnicol1684]

Boss advice as always. I'll just add one little tip I started doing - make your crepes in a non-stick roasting tin so you get rectangular ones, the shape makes the rolling that bit simpler and more consistent and overlaps are minimised

[@farmersdotter7]

Thanks for this! I use a technique where I make the crepe on a silpat in the oven. You can control the thickness and make one contiguous sheet that you can trim with zero overlap. Watching from the middle of nowhere in the Similkameen Valley BC 🇨🇦

[@cocinaquemola]

Chef I have one question about this technique: It looks fairly logical but how can I be sure the chicken mousse gets to 74*C with such a quick baking time? Thanks for the guide, I'll definitely try this!

[@Oilcancap]

I am not a chef, I am just a cooking enthusiast, these videos you put out have absolutely changed the way I think about knife work, cook, flavours and presentation. Thank you all for the inspiration!

[@Nosceteipsum166]

That was very instructive. We are lucky to have you guys around YT.

[@briancoleman9330]

I love these teaching videos!

[@rickloginname]

Amazing chef with great presentation skills.

[@Vekenstein]

I really enjoy the explanation of the science behind the dish

[@brinsky809]

God tier cross section cut. Well done. Well, medium, but god tier!

[@gregmcbride5882]

Really love all your content still not been to restaurant yet but my day will come !

[@pTang67]

Here in Australia this would be known as the high society sausage roll

[@kevinbarrycolman]

that was an excellent video - thank you very much. I hope to visit next time i'm back in the UK. cheers

[@russellwatts9877]

OK that is the best Beef Wellington i have seen a must cook........ perfect chef

[@nickd698]

Love the honesty!

[@Troy-i3i]

Yum looks so good nice red wine jus and some spring veg with that lovely

[@Enhancedlies]

Oh can you share the sustainable cling film? i HATE using it for the waste, but its just so useful... btw amazing welly, pure art form!

[@das5842]

Thank you, your videos are always so great and informative.

[@realalexsmith]

love it, will never be arsed to cook that but if I do i'll come back to this

[@gingerdude9876543]

You can get a meat thermometer for a 1/5th of the cost of the fillet, if you are making a wellington it's a no brainer!

[@jakekent9175]

The new Gordon

[@ThePersanu]

no

[@willowwren7752]

Made a live!!!!!❤🎉 greetings from the east coast of the 🇺🇸New England Ty!

[@phillipbecker4393]

Looks perfect, chef!

[@bBlandarN]

Lovely. Am I the only chef out there who enjoys my stake medium?

[@OliverTaylor-i9m]

Err 48 degrees I think at a minimum ?

[@JapanischErfahren]

Or keep eating hot dogs?

[@philtorrez4198]

Preference according to personal taste.

[@alexandernater6284]

Yes, that's when you would talk about the transition from raw to rare.

[@jeppepasgaard3871]

Any advice for the chicken mousse if one does not own an industry ("pro") mixer? My own mixer does not deal well with frozen things, so can I keep it cool just above freezing (and not actually frozen) and still end up with a decent result?

[@brokenwrist999]

I’d say dice your chicken as small as poss and pop it in the freezer for 15-30 minutes until you feel it’s a tiny bit frozen on the outside and go from there

[@TheDanSwan1]

Yeah the purpose of it being chilled is so that it doesnt get too warm where the chicken "begins to cook" You can do it out of the fridge, just keep an eye on the temperature. Chopping it smaller as said above is advised. Maybe even use mince 🤷

[@alexandernater6284]

How do you keep it cool, though?

[@thestudentcafe]

Jamie Oliver needs to watch this guy. Absolutly brilliant. A proper chef. Great video

[@mvreviews7291]

Scallop mousse to make it Surf and turf wellington 🤤

[@rxmclaren7]

Were those Anaheim or hatch chilies being charred @11:30? Great video as always...love this channel!

[@IMBAJigurda]

tell me please! how u fix gopro on aproon?

[@edjack1993]

Wow!

[@MrHalstedt]

Can you explain why the horizontal cut comes after the vertical cuts? I see professionals do it this way but surely the horizontal cut is harder - you can see the sode of the garlic move away from the knife in this video - and therefore be less safe? Love the videos btw thank you 9:24

[@saucesecrete]

A good Wellington can fix a bad day

[@JasonAllen-md4cc]

I didn't get a notification for this video had to find it

[@Purgiful]

WOW

[@dongyschlontong-ck5xg]

We've started using that clingfilm at work. Do you find it doesn't stick as much?

[@burtmianus]

ive always peeled and "cleaned" mushrooms as they always seem to have a bit of dirt on them, but i often see chefs not doing this - is there a "correct" way?

[@hoptop77]

Does it really make a difference how you dice a garlic clove?

[@juancarrera8397]

Any updates un the salmon wellington?

[@shartingman420]

Amazing looking wellington, no juice pooling at the bottom of the wellington that a lot have making it soggy

[@pm9601]

Check: Just a 'light splash' of cream = At least 1 whole cup of full fat cream.

[@shakir4969]

Havent seen people use chicken mousse for a layer before. Normally i see people using prosciutto. I guess more steps to an already complicated dish haha!

[@quarkraven]

beautiful dish and cook

[@BobaPhettamine]

not gordon, heston

[@JasonAllen-md4cc]

​@@BobaPhettamine both jack and will did work for Heston

[@BobaPhettamine]

@@JasonAllen-md4cc i am aware

[@jameswestlake3525]

What's the name of the company that supplies the cling film?

[@Matt-sl5kn]

Which restaurants have you worked at?

[@Astronometric]

I had Wellington only once in my life and it was a very underwhelming dish. When you eat it the layers and flavors all separate and it becomes a mess in the plate. Eating the individual ingredients, prepared and served individually seems more appealing to me. The idea of making a chicken mouse to keep e everything together is very interesting.

[@IMBAJigurda]

It was funny about the cling film )))0

[@CripsBang]

02:00 bro just walking to the other bench to straighten that towel what is laying there.

[@mikeflorence8655]

Hi Will, it's Mike the seafood chef down in Kent. Maaaaany thanks for yet another outstanding video. You are right, there are quite few videos of this dish from would be chefs to celebrity chefs. Your recipe and technique for Beef Wellington OUTSHINES THEM ALL. This is a wonderful festive dish and I will definitely make this over Christmas or New Year. I will serve this up with Crispy Roast Potatoes a la Will Murray. Yet again, many thanks. Cheers, Mike.

[@DavidBrown-ts2us]

How is it medium rare at 38 degrees, but in your steak video you said 48?

[@JoannaHammond]

I think anyone who likes cooking is going to have a temp probe, I have three.

[@JapanischErfahren]

No person who can cook owns a temp probe.

[@JamesKearney9]

@@JapanischErfahren Congratulations, that was the most idiotic thing I have read all day.

[@JoannaHammond]

@@JapanischErfahren That old fallacy again.

[@smvallday]

38 degrees is medium rare? Did I hear this correctly? That seems more like blue to me.

[@michaelfealey54]

I don't think he explained it very well, I think he meant if it probes at 38 before resting it will get to medium rare after the rest

[@JapanischErfahren]

Get out of here and eat hotdogs. You're 100% north american.

[@ncc1709]

30 on the probe to bring it up to 38 leaves the chicken waay under?

[@GlazeonthewickeR]

@@JapanischErfahren Lol get a fucking hobby

[@Johnaubreyduncan]

He is saying cook it to 30.c, let it rest and it will come up to 38.c, as it carries on cooking. 38.c however is not medium rare, it is blue. Blue is 40-50, rare is 55, medium rare is 60, medium is 65, medium well is 70, well done is 75+. You have to bear in mind, a steak will carry on cooking, when resting, so always cook the steak to a lower temperature than you want it. Some might say temperatures should be slightly lower than my guide, it’s just a matter of preference. The wellington looks good, but a bit on the blue side.. As Gordon would say it’s f**king raw.

[@Daniel-m1c1u]

How do you know the chicken is cooked?

[@dyslexiksteve2488]

A handy tip would be how can I get a cheap fillet of beef😂

[@EE-nj3mi]

Can you prepare a Beef Wellington the day before and just leave it in the fridge for 24hrs until it's time to throw it in the oven when the guests arrive? Or will that fuck up the ingredients inside?

[@lukaleferink6547]

From experience, absolutely! I have even heard freezing it is even better, I suggest taking a look at Chris Young's beef wellington video.

[@alexandernater6284]

The question is until what stage you prepare it in advance, i.e. before or after wrapping with the pastry.

[@bogyomentol6331]

this one is the closest to Gordon Ramsay’s legendary one

[@tedstryker73]

Needs prosciutto

[@TheKaptainKernow]

I'd like to know who makes that cling film please. Also, top tee shirt that cameraman, all the pigs all the time

[@WorksopWhiskey]

Is it only Ramsey that uses Parma ham instead of the chicken mousse and crepes?

[@jonjohnson2844]

Mate we all have a temperature probe these days if we give a shit about how we cook our meat!

[@butcho7492]

Man would I love to eat there.

[@pTang67]

I lost my virginity to a beef wellington

[@globblob4491]

More like beef epicngton

[@timecode37]

😎

[@seanjackson3296]

Show Me The Science! No “Sealing It” Chef!

[@paddyyou]

This dude is tall AF!😅

[@Mateuszyk]

Feel like it’s most overrated food ever

[@cerdic6867]

Missing the ham :/

[@antoniob.9396]

G. Ramsay, eat your heart out! That's a proper WELLINGTON

[@stephen3762]

Bro where is the prosciutto

[@gergodiosi8922]

Rusty baking trays...🤔🫣

[@greensofa3234]

sorry bro but it's not tight tight. appreciate the effort tho

[@dnumaplagius]

It’s raw !!! 😂

[@djgmcfc83]

OCD Chef.😅

[@raybbo]

his hairline is diabolical

[@rickloginname]

Dude - all the people that watched the video to this point have a temp probe - come on.

[@djstuc]

Not many people in the UK own one of them.

[@JapanischErfahren]

No person that can cook owns one.

[@alexandernater6284]

​@@JapanischErfahrenNo, people who can cook have one. People who think they can cook don't have one.

[@haberjennings475]

Shouldn’t this guy be playing professional snooker

[@robbrowne9171]

Hahaha

[@JiggleheimerShmit]

for people at home.. dont ever stick your knife into frozen food and try to break it up how he did. he is a professional chef so its slightly different.

[@DirtyHairy84]

Do you hate your staff. No one wants to work on Christmas Day.

[@ori-yorudan]

plenty of people volunteer to work Christmas day, usually higher pay for less hours. Society doesn't stop for a random holiday, tonnes of people don't even celebrate Christmas.

[@762parabillim]

That's a 'orrible Beef Wellington. Beautifully put together, but far too undercooked. I'd refuse it. Just sayin', like.