(upbeat music) - Can you put the hoover away, please? - Yes, one second. - I'm starting a cooking video. (laughs) Random fact. Oh, I got a bit of wet on there. I washed my hair with cheap shampoo, watch the al dente video, you'll know what I mean there. Mrs. Barry and I are both
wearing the cartoon tops. - We are. - I can't start this video without Homer. I feel lost without him, okay? This is gonna be a tough one. Sorry about this, a bit unprepared. Another random fact, I
never knew that this bit had to come down, hence
why the queen is like that. Hello. (laughs) Welcome to My Virgin
Kitchen, it's Barry here. I hope you are well. Today we're kicking off something that I want to start trying. I want to do several playlists. I want to do bread making,
cheese making, all that. I want to do the world's
best, I want to do the best English recipes devised by your ideas, best French, blah, blah, blah. But also I'm gonna call it maybe MVK Tries and today we are trying
Gordon Ramsay Beef Wellington. The ingredients cost me a lot of money, so if you have not watched the advert, refresh this video, turn
your ad blocker off, watch the ad for me, help a guy out. I'll go 50/50, all right? And on that note, I'm also
bizarrely not worth $15 million. I don't know where that
came from, sorry Stewart. Gordon Ramsay's Beef Wellington. One of his dishes that he
absolutely raves about. I was just looking, I've
got a cook book up there that was actually signed by him. We won a competition on Twitter years ago. I'm not even going to
try and find that tweet. But seriously, he raves about it and I absolutely love beef wellington. I was mulling over doing a vegan one I found one website
where the beef wellington looked quite minimal, quite simple. I was like, "Is this it?" But no. I then went to gordonramsay.com, the home of the Ramsay, not
the Ramsay's from Neighbours. This is a really weird start, I'm sorry. Serious. And I saw this absolutely
gorgeous beef wellington. I want to try this, I'm
sure it's gonna be tasty, we need to move on. I don't know why it's so
dark in here, I'm sorry. But first things first, what
I like about this recipe and what I also agree with is using ready-made puff pastry. This is a sheet of ready-made. I think mentioned this quite
recently on another video, leave it out at room temperature, rather than from the fridge
for like 10-15 minutes, makes it so much easier to roll. Oops! First thing I was gonna mention about was the expensive beef
fillet that I bought, and the first step is to wrap
each piece of beef tightly in a triple layer of cling film
to set it's shape overnight. I'm filming this video on
the that I want to put it on the world wide web,
so we're gonna improvise. I'd also like to add, I went
to the supermarket really early hoping to get some
awesome beef, beef fillet. Cost me £32, this thing, and
he was hacking it like crazy. He sliced me off some
gubbins, which we also need. We needed beef trimmings as well. He said, "I can't do beef trimmings." So I was like, "We'll just
take the bits you trimmed off." Hopefully that's what Gordon meant. But this gets cooked and the flavour goes into the stock I think, later on. - [Mrs. Barry] Did you say
that beef cost you £32? - Yeah, it did cost me 32 quid. Mrs. Barry's questioned that. You don't spend £32 on me! - [Mrs. Barry] Can I just say something? - What? I'm doing a... - [Mrs. Barry] Can they see-- - They can't hear what you're saying. Pull my trousers up? Hang on a sec. I'll do what I did the other
day, I'm gonna turn around. I'm wearing the same jeans without a belt. Oh god. I'll put an emoji over
the tuppence, all right? - [Mrs. Barry] Honestly, I think you're gonna need a big emoji. - (laughs) No. Went in the supermarket like that. I'm tryna do a serious
beef wellington here. You goin' out, yeah? - [Mrs. Barry] I'm goin' out. - She's goin' out, good. I never get this trouble with the pugs. This is why I get comments
like the guy that I destroyed on Twitter about the talking too much. Let's just put music over it
and be Tasty, or something. (campy music) Scissors. Where's the scissors? You always put the
scissors in random places. So we're going for
triple threat cling film. Triple-wrapped, I don't know why. For protection. Yeah, I was supposed
to chill it overnight. - [Mrs. Barry] Put it
outside, it's cold enough. - I'm not putting it outside. A seagull will fly off with it. I'm so sorry about the
start of this video. Beef fillet there. We're gonna wrap it. Oh, wrap it tightly, yeah, yeah. (laughs) Wrap it lengthwise, sorry. Oh, that'll do. That ain't wrapped tightly. I'm gonna shove it in
the freezer for an hour. If I do that to it, it's better. Kind of makes it tight. I don't think it's gonna look the best. All right, so the basis
of a beef wellington is three steps normally. There's like your pastry,
there's like a middle layer, which I think was called a
Duxelle, I do remember that. Yeah or like a paste, okay? Mushrooms, in this instance. That's why I didn't want
to do the other one, 'cause it was just mustard I
think, it seemed quite easy. And then of course your beef fillet. So the first step normally
is to sear your beef fillet, but mine is now in the freezer, just to tighten it,
whatever we're doing there. The next step is to fry up some
mushrooms, so we'll do that. I'm going to use my
gadget to help me do that. What the hell have you
got in your mouth Boston? I think we'll go square shaped. It said mixed wild mushrooms
but I just got two different packs of mushrooms with a similar
weight, if that's alright. Cheers Gordon. Not that he'll watch this. A lot of people say, "Barry,
you used to look like Jamie Oliver, but now you look more like Gordon Ramsay as you're ageing." I'm like, that's cool, soon
I'll be Heston, trust me, and I'm gonna use that as evidence. But I bet Gordon ain't got one of these. Heston probably has, though. (lid closes) Can you imagine on one
of his cooking shows, he's like, "Yeah so we're
going to chop this mushroom," then just pulls out one of these. (lid closes) Yeah. That's half the mushrooms,
and I'll just do the rest. There's not mushroom for
anything else in there is there? Dad joke. Probably gonna use this in a bit for something else, actually. And in the off chance
Gordon if you are watching, I can give you an affiliate link so you can buy one of
those yourself, amazing. Okay, I don't grow my own yet,
but in my new house I will. It's thyme to get our thyme out. This is why that recipe was so expensive. So apparently, we just get the leaves. Oh, smells like Narnia. Yeah, swipe the stick away like that. Bit of a seasoning. We're gonna need that in a minute. Apparently we just need 12 peppercorns. Our favourite salt, smokey. Found a twig, don't want that in there. And another one. And another one. And another one. It's fine, it gives it more
of an earth vibe, right? Why have I got the Earth Song in my head? If I had the thyme, I would
now get a white shirt on and go, "uh uh," like
Michael Jackson Earth Song. Sorry. Olive oil. We're just going to fry it up. (gas burner clicks) All right, so they're just
starting to warm up in there. Finely chop the mushrooms and
fry them in a hot pan with a little oil, thyme leaves,
and some seasoning, done that. When the mushrooms begin
to release their juices, kind of sweat I guess,
continue to cook over high heat for about 10 minutes until all the excess moisture has evaporated. So that's when you're
left with the Duxelle, the mushroom paste thing. I've got to say already
this is smelling amazing. Random fact, I once ate
a whole bowl of mushrooms at an all you can eat breakfast in a hotel when I was like
10, I was obsessed with them. I think I was mushroom
deprived as a youngster. Oh you can start to see those juices, but I'm going to really shrivel these up. All right, classic Barry, I'm
not about to cook my phone, but I've noticed that I should've finely chopped the mushrooms. Uh, yes. We'll put it in the food
processor and no one will know. Do you think I could get away with doing a potato masher instead? This is awesome. So all I'm doing is just
simmering this down now. It smells really woody. Mushrooms looking good, I'm gonna put them in here to whiz 'em up. (motor whirring) Yeah baby. So whilst Boston has a
drink, I am ready to get my chilled beef out of the freezer. What's going to happen is
we're gonna get some olive oil in that pan and sear the beef, so literally just brown every side of it. I'm not gonna lie, that's
probably not really done anything. All right. It got wedged in with the
Ben and Jerry's, didn't it? (beef sizzles) Oh my god, I left the flame
on, nearly burnt my hand. We now leave it to rest, cool. Next we need a sheet of cling
film, my favourite thing, I put it on a work surface and place slices of Parma ham in the middle of it overlapping them slightly
to create a square, spreading half of the
paste evenly over the ham. Parma ham costs a small fortune also. There's supposed to be a
food hack with cling film where you put it in the fridge,
makes it easier to unwrap. I'll let you know about that, okay? I will try it, but I'm a bit busy today. This is the thing about Parma ham. I dunno, when you get it
do you see how it's all individually layered, it's
got like separate sheets. That's probably what you're paying for. (dog farts) I'm not sure if you heard that, but the dog just popped
off, did a proper trump. He's right down there. Hey, need a toilet? I'm kind of proud of him, he's
never done ones like that. This aint going good. It's just these weird
bits of plastic on it. All right, I think that'll
do, I'm gonna place the beef wellington that way and we'll
roll it up like a carpet. I totally was gonna wear wellington boots for this video, but I don't have any. (doorbell rings) One minute. (dog barks) Parcel! It's not the neatest,
smells like alcohol, wow. Spreading half of this paste onto the ham. It's actually quite a weird sensation. We stick our beef fillet on and give it a little bit of a season. 'Tis the season. Using the cling film, which
for me never bodes well, roll and tie the cling film to
get a nice evenly thick log. I'm feeling like Indiana Jones right now. (grunts) Do I leave the cling film on? I think I sort of do. So I'm gonna leave it
so I'm not completely encasing it in there,
you know what I mean? Tuck in the ends, as well. If I kind of just twist that
like a Christmas cracker... It's like one of them bacon bombs that was really popular
on the internet years ago. Chill for 30 minutes, we can do that. This is pretty intense, but
if you are enjoying this and you want to see me take
on other types of recipes, let me know what they are
down below and I'll... I'll have a look, I'll have a think. Next up is pastry, which is gonna-- - [Mrs. Barry] Honey? - I'm tryna do this beef wellington. - [Mrs. Barry] Do you want
the sofa (mumbles) one? - Yeah? - [Mrs. Barry] The two seater? - Yeah? - [Mrs. Barry] They've
got another two seater, and a one seater, and a little-- - I'm tryna do my job, hang on internet. Okay, so the egg yolks
are gonna get beaten with water and salt for the pastry. We're gonna do a egg
wash, but it's a fancy one with salt and water, I don't know why. Maybe the water with the egg makes it a little bit more manoeuvrable and the salt's just for (lip smacking). (eggs crack) Two egg yolks. You don't have to do that, but it could give your egg wash a better finish. Make some meringues with that. Pinch of salt, water, and then beat it. (hums) And that's our posh egg wash. What feels like our 500th chopping board of this video so far. The room temperature pastry, which is in a nonslip backing parchment thing. I'm gonna leave it on that,
otherwise flour the board. And that is unravelling like a charm. Done. Sorry Gordon. Might be a little bit too big, but I don't mind, we'll
slice it if needed. (whistles) Done. And now we're gonna get our chilled beef out of the fridge, which it hasn't had a massive amount of time, but it'll do. Taking the wrapper off it. Sitting it, just to give
it a bit of a lip there. (parchment paper rustling) I'm not going for anything
too crazy on that, I'm just gonna seal it up,
but I've trimmed the excess. And the same that side,
it's a bit lopsided. So I didn't shape it
too good, but that's do. It feels secure. What happened with the rest
of the mushroom stuff then? The one that I saw a picture of had like crazy score marks on it, I was like, "I don't know if I need to do that now." I was hoping we'd need to do that. Cover this with cling film and
put it in the fridge, okay. (fridge door closes) Gonna have to put it on
a smaller chopping board I needed to use all of
the mushroom stuff ideally because you're supposed
to use two fillets , but I'm just using one log one. So I've got some of this left over, which I think on toast would be amazing. All right. All right, so our welly, which
is what all the cool kids will call beef wellington
after this video, I'm sure. "Yo, did you see Barry
make that welly, yo?" It's pretty much done,
all we've got to do is egg wash it, and score it if we want. The other ingredients
left are for some sort of weird stocky sauce thing,
which I've now just read ahead. We don't actually need to do that. I bought shallots and stuff
that I don't really want. I will use it, but I
have no reason to buy... I bought wine. I could drink that wine, I
don't like wine, but I could... I'm gonna make the sauce. But I'm not gonna simmer
it for like an hour like it says on there and
get scum off it and stuff. We'll skirt around it. In case you haven't caught
the gist of that already. For reference though, Homer and I both think this is gonna taste amazing. Just cosmetically, not so good. Just boiling the kettle
for some beef stock. And by the way, we're not making
a beef wellington, are we? Let's see how well you know me. Three, two, one. Beef barrington. (laughs) I need a real job. Ew god, that was horrible. You want to use the cubes. 750 mLs of beef stock. Let's just stir that around and take stock of the current situation. Don't worry, in terms of
food puns for this video, that's shallot. Getting that pan back on, putting in my beef trimmings
that aren't actually beef trimmings, they're
actually excess cuts of the really nice expensive beef fillet, so a lot better than that, in the pan. I'm now gonna wash my hands,
which I have been doing for this video, I just haven't shown you. Hygiene and safety first, always. So that's just gonna brown. There it is. One bay leaf. Some more thyme. Bottle of red wine, and I don't
like red wine as I say but the way this is going, I feel
like I need to drink it all. Splash of red wine vinegar which I bought, even though we've got two
bottles in the cupboard already. (laughs) Twelve peppercorns. Two. Three. Oh, come on. Or this. Ta-da. I think I've had this since
My Virgin Kitchen began. I was always gutted that
I never got a salt one so I could have one alongside it. (shallot peels crackling) I'm trying not to cry, these
shallots are so strong. Stop judging me, Boston. (lid closes) (sighs) (wine cork pops) (sniffles) It's much easier doing Nutella recipes. All right, that step was really easy. So we've got all of our sauce prep, that we don't really need, ready. Well that is a nice bit of meat in there. Peppercorns, and then that's shallot. Sorry, I love that pun so
much, I had to get it in twice. So fry this up. We also chuck in the bay and the thyme. I ain't taking them off
the twigs this thyme. This thyme, hey. It says to fry the shallots until they're just brown, so that'll do. Red wine vinegar, little
bit of that apparently. So we just simmer this
off, reduce it down. I probably prefer the taste of red wine vinegar over red wine. (gulps) Zingy. (grunts) But okay. Oh yeah. I could do a movie trailer voice now. This is the bit I don't get,
the vinegar's almost gone, and now we pour in the
whole bottle of wine, like literally the whole bottle it's in. Are we sure about this? It said 750 mL in the ingredients, so. I ain't joking, look one
750 mL bottle of wine. Blimey, that looks like a murder scene. It's simmering away, but
we can actually crack on with the wellington, so
we're gonna take them out. I've preheated my oven, got a tray ready. We're gonna score it. So another egg wash, apparently. (sings vocables) And now we score it,
and this one's got some yeah, proper funky design. Is that straight down the middle. Oh lines like that, I think. One, two, three. Yeah, I can do that. And then I think it's two
score lines like that, and your two middle ones go
the opposite way like that, and then the other ones go that way. See? A bit like that. Then I'll just do the opposite this way. I'm pretty chuffed with that. So just waiting for my oven to preheat, and the wine is actually
simmering quite a lot, so good. Actually, should we just
shove the stock in now? Yeah. Maybe we should've got a bigger pan. That's brought the temperature down a bit, but we'll simmer it again, and then reduce it and get rid of scum. Can you hear my oven?
(oven beeps) It's preheated, so we're
gonna stick the wellington in. It only takes about 15 to 20
minutes until golden brown. I'm doing a fan oven too,
so it should be quick. And then we leave it to rest. (oven door close) Yes. And if you caught that last clip, yes I am wearing Christmas socks today. So this is the scum Gordon's on about, ah. I'm about to get it out of the oven, and I am over the moon with
how it looks externally. See how much that's reduced down? The dogs would absolutely love
this bit of meat right now, but with the leftovers, I
guess you could kind of like make it into some sort
of epic sandwich filling. (laughs) Is that right? Do you think that's right? Mrs. Barry's come back after
buying like three sofas. - What's it meant to be? - (laughs) You're totally
being the Tom and Jerry role like we used to when we started this. - Hello. - What's it supposed to be? The Disney spoon. (Mrs. Barry blows) It's not your birthday! - I don't want to burn my tongue. - You just squinted, is it all right? - Oh my gosh, that's really strong. - Strong? Oh, oo. - And rich, so that's why you've only got a little bit.
- That's like beefy. - You only need a little bit. - That's nice, though. Oh, that is deep. - It is really. - That's like an aftershave, isn't it? I like that though. Oo that's saucy.
- I like it, but-- - This is like a Valentine's thing, this. Beef barrington. - Is that what you've called it? - Yes. Hiya, hiya. Look. - That looks amazing. How'd you do that? It looks like a little... It's like a little slug with a face. - Look at the colour we got on it. - How'd you get these marks on the top? - I just copied the drawing, or the photo. We got a little bit of seepage, but the bottom's all dry and stuff. I'm happy with that, we've got to leave it to rest for 10 minutes. All right, I've got my
sauce in a little ramekin. I think the juice has come
out where it's rested still but I just want to slice
into this, I'm excited. (puff pastry crunching) O-ho. Oh, I am over the moon with that. (squeals) I've gotta taste it. Knife and fork ready, a
nice big old wedge there, and the sauce, oh just
gonna drizzle that on it. Oh, oh let's go all out, why not, yeah. (grunts) I've got a nice big old
slice there with the pastry, the sauce, the mushroom paste,
and of course that beef. Oh, let's try it. Perks of the job right here. If you enjoyed this video, don't forget to subscribe and follow me on
social media @MyVirginKitchen for behind the scenes bits and bobs. (chews) Oh my word, mmm. There is so much flavour in that, and it's kind of made all
the hassle worthwhile. I wasn't that prepared, but I've managed to make it phenomenal, so
try it out, give it a go. I don't think I'm gonna tweet
Gordon Ramsay about this, because I don't know, it's his
recipe and it's pretty cool. Thanks for watching, I'm
gonna edit you right now, bye!
