A PERFECT BEEF WELLINGTON by Gordon Ramsay | Pro Chef Reacts

Join us as we react to Gordon Ramsay's legendary take on the classic Beef Wellington!
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#reaction #cooking #chefbriantsao #frenchy #sywgf #sywgfpodcast #gordonramsay #beefwellington #beef

[@ChefBrianTsao]

PRE-ORDER YOUR "LET ME FINISH" TEE! briantsao.downrightmerch.com/

[@IanGouki]

Ordered mine!

[@jaerogoth]

You're going to want to check out Alex's "Can I Improve Gordon Ramsay's Beef Wellington?". A french chef taking on a british chef's beef wellington is always entertaining!

[@Superintendent_ChaImers]

One thing that bothers me about most youtube cooking instructions, and even cooking instructors is they never mention why the Duxelle is so important. That reason being aside from the flavor, it's there to protect the puff pastry from the meat juices. It's one thing that a lot of cooking classes/instructors fail so hard to do. They tell you how to make something, they tell you what to put into the recipe, but they never tell you 'why' it's there. Knowing 'why' something is important in a recipe is the key to advancing and developing technique and this aspect is missed on so badly. This is why I like you two, you guys actually explain the 'why' of stuff.

[@ShiroKage009]

That's what the crape is for or, in this case, the ham. Not sure how much the mushrooms can absorb when they're hot.

[@Superintendent_ChaImers]

@@ShiroKage009 that's why they have to be allowed to cool completely and why you cook as much moisture out of them as possible on a dry pan. The crepe or ham helps protect it. But they are not ironclad. The duxelle is the last and most effective layer of defense because all of how much moisture they lost, they'll soak up the juices like a sponge, even more so than the crepe.

[@ShiroKage009]

@@Superintendent_ChaImers they only absorb while they cool off, by which point the beef is rested and reabsorbed what it could. That is why you see so much juice leaking from the thing at the end.

[@Superintendent_ChaImers]

@@ShiroKage009 Indeed, it all plays a role. The mushrooms do infact absorb the juice while hot, but mainly because they were already expunged of a lot of moisture due to the dry cooking process. A large key factor that determines this is the type of mushroom being used as well. Even a larger mushroom of the same breed with bigger cell walls. The crepe/ham/duxelle all work at helping prevent the meat juices from destroying the puff pastry while it cooks. Once it's cooked and the meat's rested, you're pretty much in the clear.

[@KWilliamB]

Why... Is more scientific than the reasons why not... But appreciate your comment. You... Are not a pioneer.. But rather a sheriff

[@catherinejones5807]

Oh, by the way, Chef Brian, I love your long-winded explanations. They really complimented Uncle Roger’s reaction videos. It’s one of the reasons I started following your channel in the first place.❤

[@TheDarkLink7]

Frenchie relating the cow beef to human beef 😅😅😅😅 didnt expect cannibalism to be talked about.

[@15oClock]

Not the first time he said something vaguely cannibalistic, probably not the last.

[@ChefBrianTsao]

😂

[@Superintendent_ChaImers]

@@ChefBrianTsao He likes his cow liver with some fava beans. And a nice chianti.

[@TorazChryx]

Start to worry when he starts talking up Long Pig as a protein.

[@tildessmoo]

And then mentioning the oysters, which are basically the same cut on the chicken.

[@jessicaemghee9806]

When people ask me how many kids I have- I say 1 & she’s fuzzy. Last night I sat up all night with her because she had surgery on Tuesday, and she threw up yesterday. So I’m over here feeding her rice water, rice & chicken in tablespoon servings to make sure she can hold it down. (What the vet suggested.) So now I will not be doing laundry, or grocery shopping. I’m taking care of my baby. I’m with Frenchy on the dog thing. Oh. She had 2 masses removed. It was a lipoma that grew, but she’s at risk for mast cell tumors because of the Staffy in her.

[@fitzgerald434]

Hey Brian I love those long winded explanations!

[@massdonamar]

The king of Morocco allegedly has chicken oyster grilled on skewers. He would donate the rest of the chicken to the servants

[@Colourless4]

I really do like the long winded explanations. I learn a lot and it helps me with my cooking techniques/knowledge. Ive never had a beef wellington, but that's mostly because I can't have pork 😅

[@crookedme]

Chef Gordon had an accident recently. Hoping for his fast recovery 🙏 so that more contents to come😅

[@lz345]

I saw that video where he shows that his torso is straight up Purple, and was talking about helmets are needed when biking at any age. A great PSA for helmets and showing how much damage can occur when your have an accident on a bike.

[@user-ps1ft1hy4j]

@@lz345 I hate helmets. I probably biked thousands of hours as a kid and never hit my head once, even in high-speed spills and crashes. I know, I know, anecdotal evidence is not really evidence, but consider that dangers are often exaggerated and can themselves change life for the worse.

[@mfaizsyahmi]

@@lz345 Helmets are the car-dominated society's shield from responsibility. The Dutch never wore helmets even though they ride bikes a whole lot more because they put the safety in the design of the infrastructure, and in the culture, not solely on top of the cyclist's cranium.

[@felipechalreo]

Gordon Ramsay's pipi dance is hilarious. I love your content guys ❤

[@ChefBrianTsao]

Thank you

[@BradTiplady-os5qr]

I do love how Frenchy says “lattice”…. “Lat-eese” 🤣 Now that’s just putting it on, Frenchy 😜

[@lunaredgrave]

Well, Brian, you know what that means. It's time to make Frenchy suffer with Kay's beef wellington 😄

[@FreshCoatKustoms]

Dear Paul, I feel you. My dog has been saving my life every single day for the last 12 years and due to his cancer, he should have died 2 years ago. He has no pain at all, which gives him a bit more time, but that time is borrowed. I am already shattered only thinking of the day when I will have to let him go, but I promised him he will not have to suffer one single day just for my comfort. So the moment he shows a sign of pain, I will ask the vet to come to our house and let him fall asleep in my arms. The goodest bois deserve no less.

[@tildessmoo]

The way Frenchie was talking about coffee at the end there... Have you ever considered tackling James Hoffman's videos to discuss the best ways to prepare coffee?

[@mfaizsyahmi]

Inb4 Brian turned Frenchie into a coffee snob. 😅

[@mr.person1219]

I've been watching you guys for quite a bit, but I typically despise Reaction channels, coming as a professional videographer. Mainly because they sit and watch, with no added value; you guys provide so much info and knowledge in this video, I'm amazed. Nicely done!

[@ChefBrianTsao]

❤️

[@IvIidnight]

I honestly don't think I've ever seen Gordon Ramsey NOT on that powdered caffeine...

[@jameseglavin4]

lol insufflated caffeine

[@codyholtry8571]

I love Brian's explanations. Being someone who is not a trained cook, but loves to cook, I have learned a lot from Brian's explanations. Especially between him, Chef James Makinson, and Vincenzo's Plate. Frenchies' blunt critique of things helps, too, on how to NOT do things. I have learned a lot over the years from other people's mistakes.

[@user-ps1ft1hy4j]

The chops and stabs at poorly done dishes are a lot of fun, but it's also a great watch to see good cooking and cooks truly appreciated.

[@Joe_for_real]

Wearing my Frenchie shirt right now, still getting random compliments from people who have no idea what it is.

[@dadalorian99]

Gordon is Gordon for a reason. Loved the video guys

[@giiobskevin5323]

yeah this duo is the best. im not a chef (more like a big eater) but i love listening to all these infos about food. its like watching dr.mike but this one is about food

[@PWNHUB]

5:20 yeah I wouldn't that's a British chef brushing mustard on there, one thing those Brits know is mustard.

[@kevinkast6885]

On my grill I invoke "Chef's Privilege". I get the chicken oyster, I make my own mushroom stem and butter while I am grilling

[@SpudsMcGeese]

I enjoy both Brian's long winded explanations and also the short to the point Frenchy ones too. That's why you guys are so great together!

[@KraggleZord]

I love your guys reviews, THANKS FOR YOUR WORK, I hope you keep going

[@Huncholevic]

le changement d accent de frenchie me tue 😂😂😂

[@user-kx6qw2nd8v]

Explanations are good that’s what we appreciate which Frenchie didn’t do but the one he gave was good and straight to the point - well done! 👏

[@centopus]

I'm in clarified butter camp as well... or goose fat or tallow or lard.... No frying with olive oil. Olive oil goes to salads.

[@krislong9338]

I love your banter

[@azyfloof]

Love me some classic Gordon :D Honest cooking, great technique and execution, no unnecessary showy crap for the sake of the camera, nothing overcomplicated

[@Dbcooper460]

I'm working on becoming a better home cook. Thanks for all the tips .

[@Merlewhitefire]

We want long-winded explanations because the explanation of *why* something works the way it works helps the people who actually want to get better at cooking instead of just boredom-watching to kill time.

[@richperdomo776]

You guys have to somehow collaborate with Gordon

[@ChefBrianTsao]

We would love to

[@IanGouki]

@@ChefBrianTsaobut who would Gordon call a donut first, you or Paul? Lol

[@wowcarnage]

@@ChefBrianTsao Maybe sign up Le Rivage for Kitchen Nightmares lol

[@BrutusMaximusAurelius]

I’ve made his beef Wellington three times now and it’s a hit every time. The first time I messed up the rolling, but getting better at it now. The flavors were still amazing every time.

[@paladonis]

Honestly, I have never made a Wellington. I am going to have to try it one of these days. Perhaps when I am not traveling for work so much. Thanks for the video gents!

[@bobd2659]

"Horseradish - why don't you do that as well?" ...one of my favourite 'sauces' to make is horseradish mustard. 3 weeks, but 'simple' and easy. Vary the horseradish and you go from earthy to hot!

[@tildessmoo]

Horseradish mustard is such a wonderful thing, blending the isothiocyanate sources to make the perfect sauce, just like blending different peppers to get the perfect (capsaicinoid) hot sauce.

[@bobd2659]

@@tildessmoo I've got 4 more hot peppers to play around with this year for sauce! Up to 12 now! Last years Watermelon and Blueberry hot sauces were great!

[@mikey2111]

He can't make a grilled cheese to save his life but his beef wellington is on point 👍👍

[@eloquentsarcasm]

Wellington IS amazing, but as I prefer seafood I finally found a decent analog, a Russian salmon dish called Kulebyaka. Well worth trying it out, amazing flavor. You guys are like an old married couple, you play off each other so well. Both of you have your "wheelhouse" but are able to see the other person's view as well. Brian brings the "nerd" aspect, Frenchy is just filthy, lol. In all seriousness I'd happily eat at either of your establishments, you both have a deep love of cooking and are always brainstorming new ideas.

[@lurka1337]

I agree with frenchie the extra time spent chopping everything to the perfect little squares, you can see and I swear taste the difference at the end

[@bluwolf098]

I've made this in a high school kitchen as a junior, it really isn't that hard to make. Its time consuming, but once you've made one its pretty simple.

[@iamthereddemon20]

That ending 😂😂😂😂😂😂😂

[@amberyoung4425]

I love learning from y'all! So what the heck is a duck sail?

[@ChefBrianTsao]

Duxelle, it’s mushroom mix he put between the Parma ham and Filet

[@amberyoung4425]

@@ChefBrianTsao oohhhh, boy did I have that wrong 🤣 and🤦🏻‍♀️ I've just never heard that before

[@brieanastraiton3665]

Never had one but omg how I've always wanted to try a wellington! I think I may have enough skills to make it but ima have to save some money for those pricy ingredients. Another banger as always guys!

[@1pikapein]

I've never had a Wellington but I really wanna try it.

[@wildwine6400]

Its definitely a dish to show off your culinary skills, Gordon got everything absolutely perfect in this. That meat couldn't have been cooked any better. Got it bang on, and the pastry 👌. A masterclass showcase from Gordon

[@tibbus]

Oh, you guys oughta check Men with the Pot.

[@Gremlack13]

Gordon proved his last meal right on mythical kitchen when they made a proper beef Wellington for part of his last meal.

[@WhatKindOfNameNow]

Someone should probably tell Frenchie matcha isn't dirt tea before he pisses off Japan. lol

[@ChefBrianTsao]

No, leave it… I wanna see what happens he he he

[@WhatKindOfNameNow]

@@ChefBrianTsao So mean... But so funny! lol

[@user-sv5vj1mx4h]

@@ChefBrianTsao Matcha is better than any French drink including wine

[@HiMy_Name_Is]

Team Frenchy on the crisp comments, than long 🥱 repetitive from Chef Brian ☺️

[@goober_985]

it's been great to see your channel grow ever since i first saw your reaction to pointcrow's wagyu video :D

[@goober_985]

to clarify, i meant the 2 year one, not the 6 month collab reaction lol

[@ww6156]

That was English mustard not Dijon, so it is really hot a bit like wasabi in a way so a thin coat i think is better

[@peterklein8355]

Just started watching it , but would love for you guys to review and react to The Bear

[@lemoNADE_513]

You should watch Joshua Weissmann's version of Beef Wellington

[@jasonkorf7700]

Which is more difficult for a western trained chef. Cooking a Beef Wellington to perfection or cooking traditional authentic Asian dishes? On a serious note, the dish looks good, eventhough I'm not a mushroom fan, but I don't expect Gordon to screw up traditional British dishes.

[@jayharv285]

Gordon has done a really good egg fried rice. Also his Asian dishes he never claims are authentic so I give him a pass

[@gauravshukla71]

To be fair to Gordon, he has traveled to Asian countries on some of his shows and learned the authentic way to make some dishes. The one that surprised me was the grilled cheese. That's a basic dish in British and American cuisine. Heck I can make a better one than he did in that video and that's saying something.

[@jayharv285]

@@gauravshukla71 he did admit to what he did wrong with that though so at least he knows to admit he made a mistake rather than just blame it on something else

[@KaiserAfini]

If you both are still interested in beef wellington research, I think you will be impressed by Marco Zampese's version (a 3 star Michelin chef). He uses both a crepe and prosciutto, adds truffle pate to the deuxelle and tops the puff pastry with beautiful decorations. Gordon's recipe is excellent, but I found his to be next level.

[@davoap1268]

Beef Wellington is pretty easy to make, but I understand it can be difficult to prepare and assemble.

[@marcuswirick6896]

Could you do a venison Wellington

[@flyingaceify]

Do Guga's birria beef wellington next!!

[@Allocution_TK]

When are you guys making that French Fried Rice

[@kweassa6204]

guy may make weird grilled cheese, but indeed, beef wellington is his true signature

[@ternel]

'Don't listen to Brian' - Words of Wisdom from Frenchie

[@modifiedcarclips1617]

We need a guga reaction soon

[@michaelrhodes3285]

I wonder how you guys react to his Christmas turkey.

[@Td1zzle]

What about a poor man's version with eye of round, how would u tenderize/make-bettsr?

[@Spirit451]

Now review Gordon Ramsay's frozen Wellington Bites, LOL!

[@darthmagnum2007]

Shut it, Frenchie. I like Brian's longer explanations because it is exactly what I do to my family. I know this recipe is from an older video, but I modeled my first holiday Wellington after this. I used English mustard powder mixed into horseradish, and used morrels and porchini, rather than chestnut mushrooms mushrooms. As to the "Oysters" on the fowl, we call them the "Nuggets" in my family. Pure gold, but calling them oysters here in the PNW confuses folks. Especially when oyster stuffing is common and people know you are joking about nuggets. Nothing fried nor testicular.

[@bloodyfitnerd1947]

pretty old video, he has improved on the wellington even more now.

[@ShiroKage009]

Watch Alex's version. The way he engineers the process to make so much less likely to fail.

[@catherinejones5807]

I would love it if you make a Beef Wellington for a holiday video. Or maybe an Asian inspired version of a Beef Wellington. In fact, I challenge you both to create an Asian inspired version of a Beef Wellington. Or, narrow it to a specific Asian cuisine, such as a Korean inspired Beef Wellington, or a Chinese inspired Beef Wellington or a Japanese inspired Beef Wellington. So many possibilities.😋

[@15oClock]

I made beef Wellington once. Only once.

[@topofladder]

Guga did a whole video on pepper burning and it doesn’t burn from he was explaining in his video

[@ChefBrianTsao]

That’s one opinion we agree to disagree when we were at his place collabing

[@catherinejones5807]

I would love it if you make a Beef Wellington for a holiday video. Or maybe an Asian inspired version of a Beef Wellington. In fact, I challenge you both to create an Asian inspired version of a Beef Wellington. Or, narrow it to a specific Asian cuisine, such as a Korean inspired Beef Wellington, or a Chinese inspired Beef Wellington or a Japanese inspired Beef Wellington. So many possibilities.

[@GlacierMoonDragon]

The only dish Gordon can make right

[@steveshin820]

You'd have to be insane or ignorant to believe this

[@JonKPowers]

Looks brilliant, but I’m not into mushrooms!

[@rzg101]

Having made this myself, you don’t taste mushrooms really, it’s just really savoury

[@15oClock]

I have an aversion to mustard myself.

[@Superintendent_ChaImers]

Without mushrooms, you'll just need to figure out something else that will act as a protective barrier to keep the meat juices from over absorbing into the puff pastry. Which is one of it's key practical uses. One trick you could use is to make a crepe to absorb the juices and help protect the puff pastry. You'll still be missing that savory flavor that comes from the mushrooms, but you could use a fine dusting of MSG to add in that umami again.

[@alfreddaniel1994]

Even though I never heard anyone say anything negative to me, I just know that I used to piss off the French chefs at my culinary school during our group tastings when I would pop the beef Wellington in the microwave for about a minute to get it up to a nice medium.

[@logantheslogan6528]

I’m an idiot so tell me guys. If you flatten out the pastry would it like burn the outside layer of the welly? Or nah it’s just a better taste to use the original pastry

[@Chaos_152]

Welp if blondie is asking for it then you gotta make it, Chef Ding with Chef Dong. Put some 'Sauce' on it too, would be nice :)

[@poyznelf]

oyster of the chicken is the best

[@alexandresobreiramartins9461]

HOW do you keep a duxelle in place and how does it help protect the pastry when it's in big chunks?

[@Darkctan]

Easy, throw the pastry and do a better one. What is a duxelle ?

[@alernst11]

Have you seen Kay's beef welington? It's rough!

[@jaf1x67]

LOL something he actually did good! Keep up the good videos Brian and Frenchy! Looks like working out for Frenchy is working, I'm starting to see only one chin now LOL

[@IvelLlehctim]

What do you think of Salmon en Croute? Ive tried both and I as a fish lover enjoy the salmon version better.

[@m4tt_314]

If he's using English Mustard… not sure about more :D

[@missyfitch4004]

Is it just me or is Gordon Ramsays narration reminiscent of a nature documentary? I feel like im gonna hear about animal migration at any moment.

[@worldfamouslanglois4805]

This is the same as backstrap on a deer or elk right? Maybe i'll make an elk version

[@mithrandir4074]

Hey Chefs, Please do a reaction to a roux scholarship masterclass, Alain and Michelle roux jr

[@keving9111]

I’ve made many Wellingtons, beef, pork, salmon. They’re not that difficult to make unless you’re making puff pastry from scratch. 🤷‍♂️

[@Dominik189]

Hot take. I never much cared for the western medium/medium well and thick cut meats. Meat needs to be thin slices and cooked through. Just a personal taste thing.

[@reaction260]

Check out "CHEF RANBIR BRAR "EGGLESS OMLETTE" recipe".

[@Lou_Snuts]

Notice that the Parma Ham that Ramsey uses was pre-packaged instead of freshly sliced. It looks like the pre-packaged D.O.P. brand that you get from Costco.

[@Superintendent_ChaImers]

That's actually a good thing... You don't want to use the expensive parma-ham/proscuitto in Wellington, it's going to be heavily muted by the beef, duxelle and mustard so you won't get the key flavors found in raw parma ham that makes it so good.

[@Lou_Snuts]

​@Superintendent_ChaImers Just pointing it out, not criticizing.😊 In fact, it is easier to handle because the fresh-sliced is literally "paper thin" and much more difficult to handle in the manner that Chef Ramsey does.

[@Superintendent_ChaImers]

@@Lou_Snuts Yup, I know. I was adding to your point. One thing I notice with a lot of cooking instruction/recipe books and even culinary text books, is they tell you 'how' to make various recipes. But they never get into the 'why' of why things are in the recipes at a practical level.

[@HeartlessNinny1]

Someone tell me what those aluminum partition things are called! Seriously!

[@HeartlessNinny1]

Someone..?

[@georgezimmerman3334]

Shout out peggy hill

[@outerheaven2k7]

My pup died last year. Dexter was the best chiweenie ever. Still a mess from it.

[@gss6531]

Ok next watch Kay's version from Kay's Cooking. 😂😂😂😂

[@fasdr]

but fresh or fried/baked pepper is not better or worse one way or the other it's just a different taste...... (if u burn it and tastes burned and bitter that's a problem tho...... but if it's cooked just enough, and it can take some heat, it's amazing too, just different taste...)

[@davidkomen5283]

Mushrooms are good but shouldn't there be some fois gras in there too?

[@ChefBrianTsao]

Not always

[@12Kitfisto]

Clarified butter, so like ghee?

[@ChefBrianTsao]

Yes, similat

[@bloodyfitnerd1947]

11:09 "french food?" beef wellington's origin is English (some say scottish) but def not french.

[@pauldenamiel]

The original recipe is French and not called beef Wellington

[@bloodyfitnerd1947]

@@pauldenamiel Well it's a good thing he wasn't making a Boeuf en Croute then but a Beef Wellington, and no they're not the same.

[@Valg5]

Frency, feed the rest of the chickens to all the dogs you would be having.

[@feroexe7965]

Check out Kay's beef wellington next 😏

[@rogermccaslin5963]

Let me guess, she makes it with a whole bologna wrapped in biscuit dough and the duxelles is chopped liver?

[@feroexe7965]

@@rogermccaslin5963 its...more simpler and fewer than that.

[@rogermccaslin5963]

@@feroexe7965 I was just joking. Now I'm going to have to watch it.

[@wildwine6400]

The one unfortunate thing about that video, is she doesn't show the finished product or what it is like inside

[@rogermccaslin5963]

@@wildwine6400 I just watched. She has two Beef Wellington videos. Neither of them was...um...appetizing. I don't think she could have done worse if she went with my suggestion.