Death. Death is near. Welcome back to Mythical Kitchen, where dreams become lambs
that are so undercooked, they're following Mary
to school, you donut. Was that a good Gordon Ramsay impression? I thought it was pretty good. All right, so, Gordon Ramsay and I, we got a little bit of
history at this point, right? He ripped on my food on TikTok, I ripped on his food on YouTube, but there's too much division
in the world right now, and I wanna squash this
beef once and for all. What better way to do that than to recreate his signature dish, the Beef Wellington,
using only ingredients that I could find at the 7-Eleven? Gordon Ramsay, lap it up. Lap it up, Gordon. I'll be breaking the recipe down into three easy steps. You can snag the time codes right there. We also got a full written recipe down in the description. Sorry about that, everybody. And hey, do you like podcasts? Well, too bad, 'cause, if
you're watching this video, you have to listen to ours. It's called "A Hot dog is a Sandwich," and you can find it every Wednesday wherever you get your podcasts. Let's get cooking. Many people might know me for my love of convenience
food, of fast food, but I also have a deep
love and appreciation for classical French cookery,
just like Gordon Ramsay, and so that's why we're going
to take these 7-Eleven items, and actually create a
demi-glace out of them. Now, a demi-glace is traditionally made with equal parts sauce Espagnole and a brown stock,
typically with veal bones, but, to try and mimic that flavor, we're gonna start with a
whole large Coke Slurpee, and I'm just gonna add it
right to the instant pot on saute, and you can see it's just gonna start really deglazing it. We want the sugars from the Coke to really help tighten
up the rest of this, but, of course, we do need
a meaty flavor profile. That's why I am taking a
couple Big Bite Hot Dogs from 7-Eleven. Now, you've heard of the band Thin Lizzy, these are thick glizzies. There's a Thin Lizzy reference, come on. So I'm gonna add some
hotdogs right to that. So, 7-Eleven, they have
a wealth of snack foods. There are many meat products. They did not have soup bones. What they did have is a lot
of Jack Link's Beef Jerky, which I am big fan of. We're using teriyaki 'cause we want some of that sort of, like, ginger sweetness. Don't add the silica gel pack for flavor, probably throw that away. So I'm gonna take three bags of jerky. I'm gonna go one part
teriyaki, two parts original because we already have so much of this delicious sweetness
coming from the Slurpee, so I don't want too
much teriyaki in there. Gosh, just huff your beef
jerky more, you know? So we're gonna add that in there, and the Slurpee should be good to just fall out right like that. That's really great,
that's gonna melt down. So, we're trying to create
a sort of rich, meaty stock, but when we reduce it down
after we strain all this, all the sugars from the Coke are really gonna help
tighten it up, and round it, but the one more ingredient
that we need to add, because the fat won't
render out of a hotdog 'cause they've just chemical
processed it all in there, is a little bit of hotdog chili. So, this is right from the chili tube that you squeeze, and it goes and it kinda vomits out
chili onto your hotdog, or nachos, or Cheeseburger Big Bite, or you can just take a bag of Doritos, and shove it under the chili thing, or you can just take a Slurpee cup and fill that with chili, but then, the owner of the
7-Eleven gets mad at you. What we've done is, we're taking that, and we're adding it to this because it should give you
a nice, rich amount of fat. I'm also just gonna take
a little bit of water to thin this out, really get it working, and then we're gonna bring it down later, and really tighten it. Okay, not all Beef
Wellingtons are finished with a demi-glace, but for me, it's about taking these ingredients, and really elevating them, right? So that's what we're trying to do with this 7-Eleven Wellington, also known as a 7-Elevington, also known as the Screw You,
Gordon Ramsay, You Pretentious. All right, so we have the
demi-glace that has been... Oh my god, that is absolutely incredible. I wish you could smell this. It's like the bathroom at
any major league ball park, but in a good way, you know? I mean, you get all the
hotdog, all the beef jerky, and then that little subtleness
of Coke, which I think is really gonna add some
nice, aromatic flavor. So I'm gonna take this,
dump it into the sauce pot, and then you're gonna want the hotdogs to just kinda cascade into the strainer. Now, the good thing is,
you can still eat these Now, the good things is, is, you are gonna wanna
still eat these hotdogs, so you can just kinda keep
this on the side for snacking. So we got our demi-glace right now. It's just a rich beef
jerky and glizzy stock, but we're gonna reduce that down, we're gonna mount it with a little butter. So, now, we have to make
what's called a duxelles. Now, traditionally, a duxelles is made with, you know, porcini mushrooms, and occasionally chestnuts. I know, Gordon, you
love chestnuts in yours. Well, what I'm gonna do is, I'm gonna add Corn Nuts to mine. Now, these are ranch-flavored Corn Nuts, so you're gonna get that
beautiful little acidity from the ranch flavoring packet, and then, 7-Eleven, they
are not exactly known for having a wide selection
of fresh vegetables. However, what they do have
are several different hotdog and taquito condiments
such as pico de gallo, which is, of course, red onion and tomato, a little bit of jalapeno, and definitely some coriander in there, as Gordon would say. So we're gonna add that
to our food processor, and then we're gonna drop some pickled jalapenos in there as well. So we're just gonna take some Corn Nuts, pop those in there. I love adding nuts to
different sauces like this because they add such great texture and just a little bit of fat, and some nice body, so Corn Nuts are really
gonna crunch up nice, and like I said, not a
ton of fresh vegetables, but they did manage to process vegetables into little straws. Now, what you can do is suck a Slurpee down with this as well, but I'm gonna add them
for just a little bit of texture and starch because you do need to
cook a duxelles down until there's no more moisture in it, and the little bit of starch in the Veggie Straws is
going to help that process, and then It was "Tap." Uh-oh. Ah. So you're just gonna really let this turn into, like, a nice, chunky paste here, and any time we're processing
something into a paste, always take it off, and take your silicone spatula, and just scrape the sides down. That's gonna get the Corn
Nuts right off the side. I think Gordon Ramsay
can really take something from this recipe, you know? I think this is showing determination, grit, and creativity, and I think that is
what any chef would want in anyone on his line. Gordon, please give me a job. I think they're gonna
fire me after this video 'cause of how dumb it is. There we go. If we're really being honest, I mean, this is somewhat similar to a Spanish Romesco. I mean, you have the tomatoes in there, you have the peppers. Instead of roasted red pepper, we're doing pickled Ball Park jalapenos, and then the Corn Nuts are
almost like a Marcona almond, so, for me, I mean, I think this is gonna lend
a ton of great just flavor, and acidity, and when
we wrap the whole thing in lunch meat ham, I think it's really, really gonna come together. So, I'm gonna, come on, just dislodge this, and then
we're just gonna get our paste right into the hot pot, and you'll see all that liquid
really start to dissipate, and then this'll be ready. Oh, scorching a little bit. Whoa, don't mind me. Oh, what's all that
black stuff in the pan? Give me a sec. So, when the demi-glace reduces down, what we see here is just this
beautiful, silken liquid. You see all those sugars from the cola have really, really tightened up, and now, all I'm gonna do
is mount it with the butter. This is called beurre monte. This is a traditional French technique that Gordon Ramsay would
be very proud of me for. Also, all the Gordon Ramsay stans, he's never gonna tell
you he's proud of you. All right, so, we're just
gonna stir this butter into the sauce until it melts, and the butter's gonna add, like, a really awesome sheen and coating to it, and then we're gonna plate that along with our beautiful Wellington. We have our duxelles. That looks freakin'
amazing, and now we have... Death. Death is near. But now, we have to get
on the actual main part of our Beef Wellington, and yes, I know what you're thinking, they do not sell petite filet
or Chateaubriand at 7-Eleven, but what they do have is a lot of hotdogs. You'll see what we're about
to do to these hotdogs. It's not pretty, and I'm not proud of it, but I am. So, typically, the meat
inside a Beef Wellington is the whole tenderloin, the same part of the cow that the filet mignon is coming from. However, all we could find
at 7-Eleven were hotdogs, so I'm gonna make what I am calling or, literally translated from
French, a log of hotdogs. So, now, I'm gonna take these four large, extra thick glizzies, and I'm just gonna cut them
into manageable pieces, and then I'm actually
gonna be blending them up with egg whites and flour to create a sort of solid hotdog paste that I can then wrap around more hotdogs, poach off as if making,
say, a chicken ballotine, and then that is gonna
be the real centerpiece. 'Cause, I mean, when you're
making Beef Wellington, I mean, this is a dish
that you wanna enjoy for a special occasion,
so don't cut corners. I know what you're saying. Like, all of you at home who were definitely going
to make this recipe, like, Josh, this seems
like a lot of steps. I could just go to a 7-Eleven and eat taquitos out by the
dumpster like I normally do, and I'd say that does
sound like a fun Christmas. However, I mean, this is
really an extra special dish. So, we're gonna add some flour, that's just to tighten it, and then the egg whites
already give it a little bit of protein to bind. Until this is gonna become
a nice, smooth paste. And now, I'm gonna take a
large sheet of plastic wrap. We need to wrap this in plastic, and then we're gonna poach that in water. Eh, maybe get another one just for safety. Last time I wrapped something
in plastic wrap and boiled it, people were like, that's how you know Josh isn't a real chef. This is, like, the most
real chef thing that I do, is wrapping things in
plastic and boiling it, 'cause this is a traditional technique. Our hotdog paste is looking extra smooth. Switch to one. You don't want, like, a nice,
rustic hotdog paste, nah. Like, you don't want chunks in there. This is refined French cookery. You want it to be nice and smooth. So what I'm gonna do is, I'm gonna slop this hotdog
paste right on here. We wanna kinda get it in an even line. And again, don't worry about it sticking. You could use some food lube in there. They do sell that at 7-Eleven as well. I'm just gonna get this nice, little slop. I wanna keep some reserve for extras, and then I'm gonna kind of
make a little bit of a trough. Then, what I'm gonna do is, I'm gonna take three hot dogs, 'cause I wanna get, like, a really dramatic sort of cross section, 'cause that's one of the
beauties about Beef Wellington. That's why Gordon's is so delicious. You cut into it, you see all of that rare tenderloin, so what I'm gonna do is, I'm gonna cut into it, and I wanna see, like, this
sort of triangle of hotdogs. So I'm gonna take some of this paste, and I'm gonna spread
it between the hotdogs as a kind of mortar, 'cause I don't want any
air pockets in there. So just take it almost as
if you're icing a cake, and spread some of that in the crev-asses. You think Gordon Ramsay
ever cooks in jorts? No? Coward. All right, now, we're gonna take this, and we're gonna fold it over. Gonna try and smooth
out those air pockets, and get it into a perfect cylinder here. Absolutely gorgeous. This is really fantastic. I mean, it's such a fun
brunch recipe for the kids. What kid doesn't love
eating a large log of hotdog wrapped in pastry of suspect provenance? There we go, we have our perfect... Don't groan at this. This is beautiful. This is art. This is what you went
to culinary school for. That's kind of... I feel bad now. You're doing great, man. You got a good job, you know? Now, I'm gonna take this beautiful and I am just going to
wrap this extra tight, and then take the ends, and give it a little whirly bird. There we go, tuck that back, and here is our lovely hotdog log. All we're gonna do is drop
this into boiling water, splash it all around your kitchen. I'm gonna pop a lid on top of this pot, and we're gonna let that steam and poach for about 15 minutes, we're gonna pull it,
we're gonna ice it down. Then we get to Wellington-on-ing-ing. Now is the most important
step in the process. We have to wrap our Wellington. Typically, it would be
made with puff pastry. However, they did not
have that at the 7-Eleven on the day that I went, but what I did find is
a whole cheese pizza, so what I'm gonna do is, I'm gonna start by simply scraping off
all the sauce and cheese, and you see, the dough is
actually still raw under there, which is exactly what I want, because we want it to be pliable enough to fold around our along with all of our other ingredients. So we're simply gonna gather
our cheese into a little pile in the middle, and
again, save this cheese. This is good eatin' cheese. You can use that with the discard hotdogs from your demi-glace, it's
gonna be really lovely. Perfect, perfect. Now that we have de-cheesed our pizza, what I'm gonna do is, I'm gonna roll this out a little bit, because we want it to be super pliable. Again, puff pastry is very, very thin, and then it expands, so I'm gonna take a sheet of plastic wrap, just gonna kinda drape
it over the pizza here. You want the plastic
wrap over the sauce side. Beautiful. And now, I'm just gonna
take a rolling pin, just try and really
sorta stretch this out, because we want this to be
nice, big, and voluminous. Again, like I said, this
is a family dish, you know? This is something, you know,
your grandma comes over, you know, your aunt. You could have, also,
cousins could eat this, sometimes brothers, in certain states. Look how much this is expanding. That's lovely. And this is such a great time-saving hack. I mean, anything that you're
using puff pastry for, you can technically use a
cheese pizza from 7-Eleven for, whether that's, you know, mille-feuille, napoleon, anything like that, religieuse, you can really just use a cheese pizza. Trevor, is that right? Did you learn that in
pastry school, Trevor? Yes, chef. That's right. That's looking lovely. There we go. So now, we're gonna fly that off. Then I'm actually gonna
take a pizza cutter, and I'm just gonna get the crust off, because that's gonna be
a little bit obstructive to what we're trying to do here. Just gonna cut the outer
rim of the crust off to try and make it more even. There we go. All right, just pull that off. And again, what is typically
done with a crust is, you take this, and you would wrap it into a sort of braid, and then weave the hotdog inside there, cover it with melted cheese, and eat it. We're gonna do that later
for family meal, but now... I'm melting plastic wrap
on the stove again, sorry. But now, what we're gonna do is, we're gonna take that duxelles, again, there's all those
Corn Nuts in there, along with that pico
de gallo and jalapeno, and we're just gonna spread
in a thin, even paste. This is just to add flavor. That's looking really fantastic. Now, typically, they would use Parma ham or prosciutto de Parma for the Beef Wellington,
but we couldn't find that at the 7-Eleven, so what I did is, I took some of the ham out of their subs. 7-Eleven does have a lovely sub cadre. For now, we are just using the ham. We're gonna shingle it
across this Wellington. Yeah, that is looking lovely. Just a nice, thin sheet of ham because the hotdogs, right, they are perfectly spiced, and we have ground them up, and turned them into a slurry, but I want the extra little salty, sweet punch from the ham. There we go, really lovely. And always make sure,
just take your hands, and kinda continuously spread this out, because you want it as
even layer as possible. So, now, we have hotdog log, and I'm just gonna kinda flop it out. You can see it almost has the texture of a pate de Campagne, right? Something that's sort
of, like, loose meats sorta congealed together. Normally, you would brush it down with maybe, like, some strong
horseradish-y English mustard, but I am going to take yellow mustard that traditionally goes on
the hotdogs at 7-Eleven, and I am taking the nacho cheese. Fun fact, the only
botulism death in America in the last decade was from
nacho cheese at a gas station. That is a real, that
is a true fact, people. So now, I'm just gonna
take a pastry brush, and I'm just gonna whisk together. It's gonna give it such
a gorgeous color as well. Absolutely fantastic. And now, I'm gonna take my pastry brush. We're simply gonna brush down meat lot with our nacho cheese mustard. The key to this is, I mean, seasoning every step along the way. Fantastic. So, now, what you need to do is, you're simply going to roll this up as if it were a burrito, making sure it's really tight, kind of clutching it like this, and then we're actually
gonna tie it with twine, and most Wellingtons are not deep fried. Most Wellingtons are not a lot of things that we've done today. We're just gonna roll it up, making sure it stays firm at the bottom, and we're gonna sorta tuck
the edges in a little bit, and we're going to wrap
the whole thing with twine before we put it in the deep fryer. Now, I'm simply gonna take
a large string of twine, and I'm gonna pop that on top, and then we're just gonna
tie it up right up top, 'cause you don't want
those edges to unfurl, 'cause the edges are what's
gonna create a sort of barrier from oil to just spill through. Love that for us. Gonna do one more on the bottom, just to really seal those edges, and then we're gonna
go all the way around. And now, we have our
little, beautiful Wellington all bundled up. All we're gonna do is, we're gonna drop it in the deep fryer for about, flash it about three minutes,
until it's golden brown. And Sorry, I spilled. And now, what you're gonna do is, you're gonna take some cold slices of lunch meat ham, you're just
gonna put them on your hands, and that way, you can reach in, and just grab it out there, and the ham will protect you. I mean, the way you can
tell this is finished is if the strings actually float. That's why, any time I'm frying anything, fries, Rice Krispy Treats, giant Beef Wellingtons, I wait to see if the string floats, and then you can actually eat the string, like my cat does, and then poop it out into a box full of sand, like I do. All right, this looks like
it's ready to be pulled. You're just gonna grab some
paper towels out of your pocket, make a little bed right there, and look at her glow. This is absolutely transcendent. I mean, if you really think about it, I mean, it looks like a Beef Wellington. Once you get all the deep
fried strings off of there, and you get this beautiful
pattern from all that twine, you got that lovely browning there, and I think we're gonna get the most absolutely amazing cross section with all that beautiful in there, and all that lovely jamon de
7-Eleven stuffed in there, I think it's gonna be really fantastic. Right now, we just gotta let it cool down, let it rest for about five minutes so all the juices from
that cheese mustard absorb into the hotdog log, and then we're gonna
slice it and plate it up. We have our beautiful,
beautiful Beef Wellington. I mean, it's so tightly wrapped. You see it's got a lovely
little pattern on it. Gordon Ramsay typically uses
really intricate knife work, but I just wrapped it
in a bunch of shoelaces. Fun fact, those were from my Vans. So now, all I'm gonna do is, I'm gonna cut into this, try and get a nice,
beautiful cross section here. That is absolutely gorgeous. I love what's going on there. You see the layers of ham, you see all of that I'm just gonna try and get a nice, thick slice outta here. I mean, that's absolutely gorgeous. Now, what I'm gonna do to plate this up, just gonna take a little
bit of our demi-glace, gonna sort of pool it on one little side of the plate here. I love that for us. Now, I'm gonna take our Wellington, and simply plop it down there. I want a little bit of sauce to sort of cascade over
the edge like such. Absolutely wonderful. And now, garnish is everything. You eat with your eyes first, and I could not find any parsley or herbes de Provence at the 7-Eleven, so all I'm gonna do is, I'm
gonna crush up some Cheetos of the Flamin' Hot variety. We're simply gonna drop these
around the edge of our plate, and that's gonna add some
lovely textural contrast 'cause we got all the crispness
from that pizza crust, but then you're gonna get the crunch from the Flamin' Hot Cheeto. This is our 7-Eleven Beef Wellington, my ode to Gordon Ramsay. Gordon, let's please
squash this beef right now. I hope you are impressed with this plate of food
as I am with your grace. I mean, come on, this
looks absolutely gorgeous. It looks like a Beef Wellington. I am gonna dig into it. I already got the bite I want. I wanna bifurcate this hotdog right here. It has such a satisfying crisp when you slice into it. I'm really curious to see what that hotdog paste sorta tastes like. But, I mean, the pizza crust that's fried, it does mimic the Wellington. You see the individual layers of the ham, of that nacho cheese. I'm really excited for this. Mm, I mean, does it satisfy like a traditional Beef Wellington? Absolutely not, but I made that reference to pate de Campagne before. It's sort of that, like,
loose ground organ meat sorta congealed together, and that's what you're getting
with this hotdog paste. I mean, I think we've created
an entirely separate beast. It's almost like a pate en croute here. Don't you dare just take my word for it. Take Trevor's word for it. He went to pastry school. Trevor, you ready to eat
this Beef Wellington? No. Yeah, come on, buddy, you're ready to eat this Beef Wellington.
I don't wanna. I think you do wanna.
I don't want. I'm gonna get all of it on one spork, and then I'm gonna get a
whole hot Cheeto on there, and then I'm just gonna dip it in the demi for you, okay? Okay. Take a little bath in there. Are you ready? We got a little bit of
loose ham hanging, buddy. Get the ham in there. Get the ham in there. Yeah, yeah, kinda gotta, all right. Don't focus on the mushy hotdog. Focus on the good parts. You got the ham. You like ham, huh, buddy? Remember that time the
Instacart driver brought turkey, and it wasn't ham, and you were mad? You like it? It's good. Yeah, I mean, what more convincing? To be honest, it really
doesn't have that far of a flavor off of just a hotdog. It almost gives me a corn doggy vibe. Yeah, but I don't think, I you asked Gordon Ramsay to do this, if he could've done it like you did it. Gordon, you and I can
learn from each other. I think, come on the show, come down, squash this beef. I'll make you a Beef Wellington
with only ingredients from any convenience
store of your choosing. Please, come down. Unite the two countries of
the United States and Britain. I need a shower. Anyways, thank you so much, Trevor. You can go shower off in the sink, and thank you so much for stopping by the Mythical Kitchen. We got new episodes for you every week. We got new episodes of our podcast, "A Hot Dog is a Sandwich,"
out every Wednesday wherever you get your podcasts. Hit us up on Instagram @mythicalkitchen with pictures of your mythical dishes, and tag Gordon Ramsay in
the comments and on socials. Please, we really want him on the show. I think that would be a
really great opportunity, we can learn a lot from each other, and, I don't know, maybe we'll
fight in the parking lot. If he ate this, I think
his head would explode. Yeah. Get as messy as you
want in your own kitchen when you have the Mythical Kitchen towel, available now at mythical.com.
Josh is just taunting Ramsay at this point.
He's so crazy... I love it
We’ve really given this man and his chaotic energy a free pass to do anything he wants no matter how insane...
And I love it.
Holy mythical fuck that was so disgusting.i couldn't look away.
Edit: misspell
I really, really want to see Ramsay respond to this monstrosity. Even if it's him just watching this video in horror and, at the end, looking at the camera and just saying "No."
This may be one of my favorite Josh vids yet. It's so chaotic, so wrong, but yet so brilliant.
Josh is a master.
Josh is my hero. I am hoping this leads into Ramsay being baited into a Mythical Kitchen appearance just to roast Josh's food, while Josh just sits there taking the punches. "Please sir, can I have some more?"