Can SOUS VIDE make a $5 BEEF WELLINGTON better than Gordon Ramsay?

welcome back to sous-vide everything guys today we are making an extremely affordable beef wellington check it out here I have a sterling silver choice grade around it is a fraction of the price of a tenderloin it's tough not tender at all but it is cheap and one thing that we know about this cut is that Sophie can make it really tender in order to make beef wellington the first thing that I need to do is to trim it so I started by removing all the connective tissue in the oxidized fat normally a beef tenderloin does not have any fat however we all know fat is flavor since the iron has a fat cap I'm gonna be leaving it on that will either be a genius day or a terrible idea the reason you don't want that on your beef is that you will render and go into your puff pastry which will make it soggy and that's one thing that you want to avoid when making a beef wellington once I was done with my trimming this is what it looks like even though it's nice and trim it's still very thick in order for the puff pastry to go all the way around you must be shorter so I'm gonna start by removing the ends and trim me a little bit of the middle and like I say previously I will be keeping the fat cap I know he adds good flavor and since this is an experiment I want to keep it on but once I was done trimming this is what it looks like to make sure I render my fat as much as possible I decided to score it the one thing I'm trying to avoid is to go all the way through the meat to ensure it keeps its shape as I'm Syrian I am going to tie it with butchers twine then I season it well with salt freshly ground black pepper and garlic powder the one thing I know we're gonna beat the beef tenderloin is with flavor so make sure you season it well from previous experiment we know that umami powder works well I've done a complete video on this and if you want to bring out amazing flavor from any beef I definitely recommend it it is also super cheap which is perfect for what we're doing today to use it it's just like a seasoning I like to sprinkle on my board and rub my meat around it this will ensure that every edge gets coated now the next step is to put it in the bag and cook it sous-vide talking about that I'll be cooking it at a hundred and thirty one degrees Fahrenheit for 24 hours he has been 24 hours that I put that around in there and it was cooked at a hundred and thirty-one degrees Fahrenheit when I was ready now we're gonna prepare it and make a beautiful beef wellington with it check it out [Music] the one thing we know about this meat is that it's perfectly cooked and since he was done for such a long time we don't expect it to be pink in the middle however we do expect it to be very tender hopefully as good as a beef tenderloin which costs ten times more than this after I removed all the butcher's twine the next step is to give it a nice sear and for that I'll be using grapeseed oil butter and Thai so let's do [Music] you know that that's a perfect sear it is already looking good enough to eat but now we're gonna finish it up our Wellington as it's still hot you want to spread these young master make sure you get all edges and the next thing we got to do is the mushroom duxelle and here's how gonna saute pan I threw a little bit of oil shallots and garlic I cooked it into is translucent and added my mushrooms these are white mushrooms you're welcome to use any one you like with white mushrooms are the cheapest the goal is to brown up those mushrooms interior they're little mini flavor bombs the browner it is the more flavor it has then I threw in a little bit of butter just make sure you don't put too much butter if you do you will leak to the puff pastry then to finish it off I added a little bit of garlic season it with freshly ground black pepper and salt mix it all together in it's ready for the food processor as it's still hot make sure you process everything fine as I mentioned on this video one of the enemies of beef wellington is moisture to make sure I get it all out I put it on a paper towel and let it dry the drier the better and once I was done my mushroom duxelle was ready to give even more flavor to our beef wellington I decided to make a sauce so using the same pan I threw in a little bit of shallots and garlic I put a nice color on them and threw in the liquids from the bag then I try to remove all the fund which are the little flavor goodness that was left from the mushrooms in the pan if you don't have enough liquids from the bag you can also use a little bit of beef stock then you want to let it reduce to half once that was done I added a little bit of red wine this will give a nice rich flavor to the sauce remember to reduce and cook off the alcohol then the next thing to do is to strain it that my friends is liquid gold an intense beef flavor that goes well with anything to finish off the sauce I threw it back in the skillet and added a little bit of butter this will make it creamier and if you want to thick it you can always add a little bit of cornstarch just make sure you dilute it with water before adding if not you're gonna get big lumps once my butter was melted I finish it off with a little bit of heavy cream this just takes it to another level now there's left to do is to mix it well and my sauce is done [Music] the next thing to do is to make life a lot easier and I learned this the hard way you have to lay down some clinch plastic I've tried to do it before without it it's just a nightmare now for the assembly I started by adding the puff pastry and Parma ham you're looking for one thin coat there is no need for more then we want to spread out our mushroom duxelle it is important to cover all edges keeping the same thickness is also extremely important now the only other ingredient missing is to put our beef to roll it it's not a big deal especially if you have the clinched plastic start on the bottom and finish it up on the top carefully work the plastic around it to make a tight cylinder that tighter the better and once I was done this is what it looks like to make sure it maintain its shape I like to put it on the refrigerator to rest for 30 minutes as it was cooling down I decided to do a decoration and I'm gonna be using this tool it is pretty easy to use let me show it to you you just gotta roll it on top and he cuts a nice design once the 30 minutes were up I removed it from the refrigerator and laid it down on some parchment paper now others have to do is to brush some egg wash grab my decoration puff pastry and put it on top make sure everything sticks add a little bit more of egg wash and my cheap beef wellington is ready for baking [Music] [Music] alright everybody we have our Wellington here what do you think mama I look good it looks good but you know see how it's a little bit grayish it's a little bit I wish was a little bit pink here mama doesn't know what's happening everybody no mom this is not tenderloin this is a very inexpensive Beef Wellington and we're gonna judge from you know we have beef wellington quite a few times and we're going to judge to see how good it is yeah how do you make this inexpensive I'm not gonna tell you you're gonna find out later this is mystery meat mama anyway enough talking let's give this a try just by by touching it here is not as tender as I thought it was gonna be but hey the taste is everything when you're cutting is not that tender mmm I'm not kidding it's a little tough you're not gonna be a cheap one okay I know you used to be loving your honor when you cut it your knife just glides through it this one gives you a little cut like butter all right fair reveal cheers everybody the flavors that's good that's good oh my god I didn't think it was gonna be tender tender which is not extremely tender but it's tender it's not that or like if you let me you know mm-hmm even though it feels tender when you cut in it mm-hmm when you're chewing it's really tender and it's so flavorful oh yeah this has a lot more flavor than a beef tenderloin yeah immediately when you put it on your mouth oh that's because we were cutting that crust crust cut just the middle part just the middle part itself the middle part when you're cutting the crust the crust is very crunchy because I really wanted to get a nice strong sear but the meat itself it is tender it is it's tender yes is tender in the flavor and flavorful he's so much more superior than the Tenderloin you're big a lot more superior yes I didn't have a lot of high hopes because it's not tenderloin I might cook there for 24 hours there's no way to be definite then yeah it has to be tender right that pinkness that when you normally cut a beef tenderloin and you show the beef wellington like I've done it before there's no way you're gonna get it here but if you're looking for something affordable that you can make it for your family members at any time this is the way to go definitely what did you put on the meat that's a lot of different things you have to watch to find out I was going to ask if you put anything action on the pastry but the piece to taste the same is just whatever you put around the Leicester mushroom duxelle Momo give a little bit of that sauce and I'm gonna let you know if it's needed or not with the sauce everybody Cheers oh yeah the sauce is much better it makes it better but if you're amazing and you don't want to make the sauce it's still okay but if you can't make the sauce if you're making just a beef wellington make the sauce because when you're tired of just eating the steak you can put the sauce and it changes a little bit honestly you don't need the sauce but make it anyway [Music] agreement to have anyway guys these are the result it turned out fantastic I hope you guys enjoy it if you do enjoyed this video make sure to give it a thumbs up if you're not a subscriber be sure to subscribe for future videos remember if you're interested in anything I use everything is always in the description down below thank you so much for watching and we'll see you guys on the next one now to answer the question is this better than Gordon Renzi I don't want to say yes because he makes it with the most fine ingredients but at the same time this will give a run for its money I don't say yes because I haven't eaten yes yeah me neither hey handsome Dan hey chef Gordon I'm Rosie send us a ticket so we can go try it definitely wheel thanks for watching guys we'll see you on the next one take care of buddy bye bye

Channel: Sous Vide Everything

Views: 1,136,042

Rating: 4.8902431 out of 5

Keywords: beef wellington, cheap meal, gordom ramsay, tenderloin, affordable, recipe, how to make, master class, beef wellington recipe, sous vide, anova, sauce, how to make sauce, wellington sauce

Id: Fs9gifSqt9k

Length: 11min 17sec (677 seconds)

Published: Wed Dec 18 2019