- We are Sorted, a group of mates who have your back when it comes to all things food. From cooking battles to gadget reviews, - Ben, it's not worth it! - and cookbook challenges
to a midweek meal packs app. - Crack your eggs, and bake. - We uncover the tools that'll help us all cook and eat smarter. Join our community, where everything we do starts with you. - Hello everyone. I'm Mike, this is Jamie. Welcome to Fridge-Cam. - Now, some people like to
follow a recipe for a reason, and others, well, others
like to make it up as they go along. - In this video J and
Baz do not have a choice as they go recipe-less, trying
to create a British classic, a Beef Wellington. (groaning and sighing) - And that is them finding
out for the first time. - Do us a little favour. Could you read us the Wiki
definition of a Beef Wellington? - Nope. - Are you okay? - I made a Beef Wellington
for Christmas last year. - No! I'm just trying to even work out what a Wellington is. - Okay, so you are gonna
be cooking recipe-less. What we want from you is one traditional beef Wellington each. We've given you the same ingredients. You will have a time limit. You will be judged by James,
our resident chef, at the end. And we want you to get creative with one vegetable side dish. Your time starts in three, two, one, Welly!
- Two, one, go! (buzzer ringing) - Welly!
- Welly! - Welly! - The rules of recipe-less
is just go with confidence. - Confidence, I know all
of the different elements that need to go into a
beef Wellington, I think. What I don't know is which
order to do them all in to make the perfect beef Wellington. - Beef Wellington is
like the perfect parcel, and you've got to get
all the elements right. In the centre, beautifully
pink, well-seasoned and seared beef fillet. Around that, a mushroom duxelles that punches of flavour
and herb and garlic. Wrapped around that, some pancakes, but they shouldn't be too thick. They're there to absorb the juices from the beef and the mushroom. Make sure they're seasoned. And then the outside,
golden crisp puff pastry all the way round, and the egg wash is gonna
give them the shine they want. I'm not expecting you
to make your own pastry. - Hallelujah! - It is ready-rolled,
and it's in the fridge, waiting for you. - Personally, I'm going to take my steak, and I'm going to marinate it in mustard. - I'm just seasoning and oiling my beef. I'm going to sear it off in a hot, dry pan and just seal it in. - Now we've gone out of our
way to choose a fillet beef that's perfect for a two-portion size, because we don't want to waste food here. I mean, no chance with Jamie around. - Jamie is seizing
well, searing off, good. Barry, he's marinating
his steak in mustard. - Jamie is seasoning
well, searing off, good. He's not gonna get that sear,
without burning mustard. - Now I'm chopping mushrooms, 'cause in my head, I need
to cook off some mushrooms to make my mushroom tapenade. (laughter) - Or technically speaking, a duxelles. - Isn't that a battery? - [Jamie] That's Duracell. - Oh!
- Rabbit. - [Barry] Should have got
a bigger pan, never mind! - [Jamie] Next up, I'm going
to start my pancake batter. - [Michael] What are you thinking? - I'm just thinking, do I
want to cook my pancakes dry, or whether I want to batter it up. - What always happens to the
first pancake in the pan? - It's terrible, every time. or whether I want to butter it up. - The important thing
is the pan is already at an even temperature. If it's still heating
up, that's the problem. So as long as the pan has
been pre-heated long enough, then it's okay. - I've made a batter. It's flour, egg, and milk. Whisk up, let that rest. (energetic music) What's that? - Rosemary. - A lot of thyme, and some
funny-looking rosemary. No, they look the same. (laughter)
- They look the same? - I don't know anymore. I've had a hard--
(laughter) Why me?
- Oh no! That's thyme; that is rosemary. - Correct. - [Barry] I'm on it. - Oh, oh! Are you ready? - Okay, I'm ready. - It's not loose, so I don't
know what's gonna happen. - It's an omelette. - Snacking pancake. (laughter) - [Jamie] How are your mushrooms? - [Michael] Fit in the
pan now, don't they, Baz? - Yeah, just about. - [Michael] How you doing, Baz? - I'm getting by, mate, if I'm honest. While I get some butter in there. (snickering) - [Ben] Fit in the pan
now, don't they, Baz? (rock music) - Garlic going in, flavour! I'm guessing colour of mushrooms
now which, hardly important. (laughter) I'm just cooking out,
so the mushrooms dry up, and they start going a little
bit gold on the outside. It's how I like them on toast. - Toast could be our side! I'm getting some colour of my
mushrooms now which might be important. All right, let me go for another toss. - [Barry] Okay! - Hup, yeah! - Whoa!
- Oh yeah! - Yeah! (claps) - See how this goes. We have oil, salt, and pepper. - See what you wanna do is sear it, without cooking it through too much, the reason they were
both given a fridge-cold, or almost freezer-cold steak. - [Barry] This just feels weird. This just feels wrong. - [Jamie] Well, that's because
you covered it in mustard. - [Barry] Yeah, it might be that. (laughter) Take it off, you can leave it there. - [Michael] Baz? - [Baz] Hello. - [Michael] What's Jay
doing to his mushrooms? - Taking the skin off. People say they look leathery, but it doesn't make any difference. I'm taking it off, just leave it there. - Is it? - Is it? - I like to peel my mushrooms. In this, by the time you've
blended it into a duxelles, probably not gonna notice the difference, but, by peeling them, you also get rid of any grit or soil or dirt. So the alternative is, presumably Baz brushed or washed his. (sputtering laughter) - It is also known, you can know to cook the soil out. - (laughs) Cook the soil out! - [Barry] Yeah, look at that colour! - [Michael] It's all the soil! - For my duxelles, I've
almost sort of blended it up, into a fine paste. - [Michael] Looks more like
a tapenade now, doesn't it? - It is a tapenade. (laughter) - Mushrooms, I'm gonna chop them up, but not too precisely - For my duxelles, I've
also then blended it up, I'm just gonna cook them in butter, season heavily with salt and pepper, use some of the mustard and
some of the herbs and garlic. I think the important
thing is to get mustard, the flavour of mustard, somewhere
within the Beef Wellington. Now where that goes, who's to say? - Flavor's getting
there somehow, isn't it? - Exactly. - So you've been halving your mushrooms? - [Jamie] Half my
mushrooms and half my beef. - [Ben] Baz, you're choosing
to lace with the butter. Oh, and he's getting a bit fancy by putting some herbs in his pancake. - [Michael] That is a
decent-looking omelette, mate. (laughter) - So you're putting
half in your mushrooms? So I put them in the freezer. I think I've got an idea for my side, and it's bold. - How bold's really bold? - Like, might upstage the Wellington. (laughter) (rhythmic music) (beep) - Are you doing what I think you're doing? - I'm starting my side. - Are you doing what I think you're doing? - I'm just gonna do it. - He's gonna do it. Are you making cauliflower cheese? - But not just normal cauliflower cheese. - If he did just stick to
making just cauliflower cheese, he'd probably win, but the
fact that he's gonna do something a little bit Barry to it could give you a chance!
(Jamie laughs) - My side dish, I saw
a massive red cabbage, and I thought, do you know what? That looks like it needs braising. That was it. And then I thought, it didn't go right the last time that we did it. And if I can get it one
step closer to being right, then that's a good thing. - What's this gonna add in terms of taste? - Some freshness, with some
kind of like tartness of vinegar to go along with the richness of a buttery, garlicky Beef Wellington. - I think the braised red cabbage is quite a nice touch. - Ooh. - I think I'd want that
with Beef Wellington. (rhythmic music) - Oh, something smells
yummy, simply yummy. So I feel like I'm ready to go on my side. My cauliflower's in the oven, and now I feel like it's time to start constructing my Beef Wellington. I have no idea what I'm about to do. - First things first, the
rest of my mustard on my beef. - I think this is a breakdown. - (laughs) Are you having a breakdown? - [Michael] This'll help! (laughter) - Good. - [Michael] Here, here's an Ebbers. - I feel like I don't know if it goes steak, pancake, tapenade (beep). (laughter) - [Jamie] Stop sticking with tapenade! - [Barry] But I'm just gonna go for it, 'cause I think it's gonna be
delicious, no matter what I do. - [Michael] He is having a meltdown. Don't you help him, Ebbers! - Here's my order: in the
middle, there is beef. Then there are pancakes around the beef. And then, on the outside of the pancakes - [Mike] He's still
sticking with tapenade! And then it's all cooked,
and then it's eaten. (laughter) - That is not gonna be what I'm doing. - Oh, good! - [Michael] He's making a burrito! - [Jamie] He just made a Hot Pocket. - [Michael] He's made a burrito! - Oh, this is hell. - I have a (beep)--
(laughter) (laughter) (snorting laughter) (playful music) - He's making a burrito! - He just made a Hot Pocket. - He's made a burrito! - [Michael] It's a giant beef ravioli! - [Barry] Is it gonna stick to the pan? - [Ben] I was gonna say, it's brave to have not put it on baking paper, but. (sputters) - Oh! - I can't move it 'cause
this meat is so sticky. I don't know what I've just done. I'm gonna check its
temperature after half an hour, just to be safe. - [Ben] What you thinking, Jay? - [Jamie] I'm making a J. (playful music) - So I think, for me,
the easiest way to do it is fridge-cold everything, unroll the puff pastry,
then lay pancakes across so they overlap, then
the mushroom duxelles, then your beef fillet, and then roll it up like a sausage roll. - That is quite extraordinary for us both to have done it different ways and completely wrong. - I'm gonna make some
kale crisps, Michael. - [Michael] Kale crisps, to go with your? - Braised red cabbage. - [Michael] Aw, mate! - [Ben] You're doing amazingly well. - [Jamie] I don't know about
that, but we shall see. - [Ben] You're doing a fantastic job. (rhythmic music) - Gave my cheese sauce a bit of a twist. I've added some peas and kale. I've just blanched them, just
so they retain their colour, because I want this to be vibrant green. Use a blender. - You're doing amazingly well. - I don't know about
that, but we shall see. - You're doing a fantastic job. What is that? - Pea and kale cheese sauce. - Is that like, is that a thing? - Is now. - [Ben] That's a nice idea, Baz. - [Barry] Thank you. (rhythmic music) I'm gonna plate it unconventionally,
let's put it that way. - What are you aiming for? - 26? - Body temperature's 37. I'm gonna give you a clue. If you serve it at 26, he's gonna send it back to the kitchen. - Honestly, mine's puffed up beautifully. It's going brown all over. - [Jamie] He's taking it out? - [Michael] Oh, okay. - [Barry] Yummy, look at that! Suddenly feeling more confident. - [Ben] Interesting. (beep) (intense music) - [Michael] Aw, he's got away with it! - I forgot to take my kale
crisps out. (crunches) - [Michael] You're not serving 'em. - Oh, lovely, we'll take that.
- We'll have them. - Last 10 seconds! Get it on to the plate or board, nine! - Eight. - [Ben] Seven. - [Michael] Six. - [Ben] Five. - [Michael] Four. - [Ben] Three. - [Michael] Two. (buzzer sounds) - Step away from the Welly. - We missed our one. (triumphant music) - You've got the best job here, James. - Oh, am I not supposed to do that? - I'm just saying, be careful! - It's okay, it's fine.
- Be careful! - It's fine, I've got faith. We're obviously cutting into it, expecting great beef at medium rare. You ready? - [All] Ooh! - That looks pretty good. - Pretty even, how do you feel? - You must be bloody nervous. (laughter) - Thanks, mate. - [James] Ah, it's good beef, mate. A little bit soggy on the bottom. - [Jamie] Sorry. - [James] But it's looking pretty good. It tastes good. - Yeah? - Yeah! I've got mushroom flavour,
the beef is very well cooked. Oh, the pancake's got good flavour too. Are you sure you want me to try that because I'm already
quite impressed by this. It's very nice. The flavours are very good. (laughter) It's very well-seasoned, and I'm even forgiving
the slightly soggy bottom because it's very tasty. Could have been cooked for longer, but I get a nice, apple-y flavour. - Mm.
- Mm. - Oh ho ho, you must be so nervous. - Round two. The pastry feels better on this one. It's more even, it holds
together better, good stuff. - [All] Oh! - [Barry] What are you looking for? - In terms of beef? - Yeah. - That. - So it just-- - It's fillet, so it should
be like rare to medium-rare. Oh, not quite holding
together as well as Jay's. Duxelles is a little bit more uneven, and I think it's slightly wetter, so you've actually
achieved the same result. (wheezing laughter) It's still good. - [Barry] Cool, good. - It's lacking that punch of flavour. I think maybe some things are
seasoned more than others. Your pastry is crisper, you've
got a more even colour on top, but the pancakes are slightly thicker, and the duxelles and the beef, which are obviously
kind of the main event, don't have quite the same flavour. Your side dish looks
extremely interesting though. - What do you mean, interesting? - I would love to try it. - Please, dive in. It's a cauliflower
cheese, with pea and kale. - Mm, it's very sweet. - Mm-hmm. - I like it, that's delicious. You should have served that. (laughter) I think we all know I'm gonna pick Jamie's because, although there
were good things about both, it's the beef and the
mushroom that did it for me. It tasted really good, even though it didn't
look as good as yours. (applause)
- No, fair, fair. - Well done, mate. We got there, we made two Wellingtons. - That's a tough one.
- Well done. - Can I say it? I feel like we need to up the ante with these recipe-less challenges now. - Comment down below, and
let us know what recipes we should be trying to make recipe-less, the harder, the better. - As always, thank you
so much for watching. We will see you every
Wednesday and every Sunday, at 4 PM, UK time. - More fun. - [Michael] More fun. (refrigerator closing) - [Ben] We've also built the Sorted Club, where you can get tonnes of foodie inspo, using the Packs Midweek Meal App. Discover and share
restaurant recommendations, using the Eat App, listen and contribute to
our Feast Your Ears podcast, and send us ideas for new
cookbooks you'll receive throughout the year. Check it all out by
heading to Sorted.club. (jazzy music) - [Ben] And now a blooper. (beep) - I know that Beef
Wellington is a hunk of meat, cooked in some pastry,
with some lovely flavours. (laughter) - You've just described a pie.
