- [Nick] Today we're breaking
a Guinness World Record with Gordon Ramsay. - [Gordon] Now, we'll be making the world's largest beef Wellington using my personal recipe. - [Nick] The record to beat is 50 pounds. But what exactly makes for
the perfect Beef Wellington? - [Gordon] Right. First of
all, we gotta get that sear. No color, no flavor. Then that duxelles, then the
prosciutto, then the crepes, and then of course that
delicious flaky pastry. - [Nick] Luckily, if there's
one thing Gordon's known for, it's the beef Wellington. Any advice on how we should do this? - [Gordon] Don't ((beep)) it up. - [Nick] Hmm. Okay. - [Gordon] Off you go.
Start the Wellington. I'll make the sauce. ((hands smacking)) Excellent. - [Nick] The real challenge today, aside from the fact that
Gordon is counting on me to turn this pile of ingredients into the perfect beef Wellington is time. Because this is our biggest
cooking challenge ever, I've called in some backup to help me out. Some of the biggest names in food. I call them the Steak Avengers. Oh, looks like Gordon's
already texting me. Guys, come on in. I think
we got ourselves a message. - [Gordon] Hey guys, it's me. Listen, sauce has come along fine. Please make sure when you
put that Wellie together, it is absolutely precision and immaculate. I can't wait to see it.
Hurry up, Nick, let's go! - [Nick] Max, Guga, you guys got the meat. You're gonna handle the
duxelles and the crepes. And I'll take the prosciutto. - [Everyone] Three, two, one. Beef! - [Nick] One of the most important parts of a Beef wellington is the prosciutto. I'll be using this giant and
very dangerous deli slicer to get the best slices of
prosciutto I can possibly get. This prosciutto was shipped
all the way from Spain, and is some of the best in the world. I need to take off one
corner of the prosciutto and now we're ready to slice. For carving our prosciutto, I first need to set this
at the proper number which will adjust the thickness. I'll place my prosciutto into the machine, clamp this down to secure
it, and it's time to slice. Now, the goal is to get even and consistent slices of prosciutto. These will eventually be
used to wrap around the meat that Max and Guga are
working on right now. This prosciutto looks
incredible. It's ready to go. - [Guga] Alright, Max,
first thing we gotta do is remove this fat, let's do it. - [Max] Were gonna be completely
fusing this thing together with meat glue. If there's any silver skin,
it's not gonna stick together. - [Guga] More fat, more
better, but not today. - [Nick] The reason I gave you
guys both the beef to work on is because I myself do not
wanna work with meat glue. - [Guga] So, you're making
us do the dirty work for you, huh, Nick? We like it. - [Ahmad] A duxelles is a
traditional mixture of mushrooms, shallots, garlic, and thyme. We'll be using a mixture of mushrooms, starting with these
white button mushrooms, shiitake mushrooms for
that nice umami flavor, some golden oyster mushrooms, and finally, some king oyster mushrooms. Now, it's time to chop. ((knife tapping)) To cook our duxelles, both pans are gonna get a
little bit of olive oil. And this one here's for our crepes. In both pans we're gonna
start with some shallots, and just a little garlic. And once these have
become nice and softened, we'll add in my mushrooms. - [Nick] You look like
you need a hand over here. I'm gonna help you out with some crepes. These we're making ourselves,
and what this will do for our Wellington is wrap it up nicely so there's no leakage. We need our Wellington to
stay perfect golden brown. - [Max] I think we're just
about done trimming here. It's time to suit up. - [Guga] Let's do it. Meat
glue is extremely dangerous. - [Max] It's an enzyme that completely glues proteins together. - [Guga] I get scared every
single time I have to use it. - [Max] If you breathe it in it can literally make
your lungs stick together. Hence the gas masks. - [Guga] When dusting on this meat glue, we need to make sure
that everything is spread nicely and evenly. - [Max] If we don't fully
coat every part of this meat, the Wellington will look terrible when we eventually cut it open. - [Guga] To hold it together
while it sets in the fridge, we'll tie it all up with butcher string. - [Max] And now that none
of the meat glue's exposed, we should be safe to take off our masks. ((Max sighs)) - [Guga] Beautiful. We need to wrap it up because when we're cooking it sous vide, we don't want any water
to go inside of the meat. - [Max] Guga, that's a big piece of meat. Are you sure you can handle that? - [Guga] Ah, you know, they
always say my meat is big, and here's why. - [Ahmad] To finish off our duxelles, we're gonna season this up
with a little bit of thyme, a generous amount of salt, and finally finish with some pepper. When it's nice and cooked through, add it to the rest of your mixture. - [Nick] Now that we've
got everything prepped out, it's time to start cooking. And this here is gonna be
our giant sous vide bath. We'll fill it to the top with water and then set the circulators
to 130 degrees Fahrenheit. Once our water has come to temp we can finally take our giant log of meat and place it right into
our sous vide bath, which hopefully will cook our
meat to a perfect medium rare. This is now gonna cook
overnight for about 10 hours and we'll be back in the
morning to check on it. But we better hope this works, 'cause we're not gonna have
much time left to finish after we come back. It's currently just
before five in the morning and we are going to
check on our Wellington. I've been freaking out. I've been nervous about
this the whole time. And I didn't want to
wake the Steak Avengers, because I felt kinda bad, so I woke up Manny to come with me. - [Manny] Ugh. - [Nick] This has been
going all night. Hold on. - [Manny] What's wrong? - [Nick] They're off. - [Manny] What do you mean? - [Nick] The things are
off. The water's cold. - [Manny] Oh, it's not
even room temp. Nick. ((suspenseful music)) - [Nick] Oh God. Oh God. Oh no. The fuse. Oh man. - [Manny] How long was it off? - [Nick] The fuse could
have blown an hour ago, but it also could have
happened six hours ago. I mean, it definitely doesn't feel cooked. I think our best bet's
just cranking these up as high as we can possibly get them. I am probably gonna sit here and watch till the water comes to
temp, but the only worry now is that if we're not
careful, this may overcook. It's just past 6:30 now, we've let this go as
long as we possibly can and it's now time to bring this to the only bakery we could find that has an oven big enough
to actually fit this in there. We've done the best we
can and at this point we can really only hope that it's cooked. This right here is where
we're gonna be baking our Wellington today. As you can see, it's so
big that all four of us have no problem fitting inside. You guys go start prepping the Wellington, I'm gonna FaceTime Gordon to
check in and preheat this oven. Hey Gordon. - [Gordon] Hey, Nick. How's it going? - [Nick] It's going okay. We had a little bit of a
mishap with the sous vide bath, but I think everything
is coming together now. - [Gordon] Okay. Hurry up, please. I'm dying to see that Wellington. - [Nick] See you in a bit. - [Guga] After the mishap
this morning, we can only hope that it's fully cooked, but
we'll find out once it's baked. - [Max] You wanna treat
this thing extremely nicely, just like a little baby,
a little meat baby. It feels like the perfect medium rare. - [Guga] You better believe it. - [Nick] Alright, guys, we gotta move. We only have 30 minutes to
get this thing in the oven. - [Ahmad] Next step, we
have to pat the whole thing as dry as possible because
we're about to torch it. - [Nick] The final step before torching it is to remove all of the string that's wrapped around the meat. We have to be extremely careful right now, because this is when the meat
could split totally apart. For me, this is a bit of a sore subject, because it makes me remember
when I left the string on in one of my last
episodes of "Master Chef." - [Gordon] The string's on. We'd lose a star if we
send that to the customer. - [Guga] There's no pan
big enough to sear this. It's time to torch. ((upbeat music)) - [Nick] Now that it's gotten a beautiful, golden brown color, it's
time for the mustard. - [Max] And this is the traditional way to do it for a Wellington. Directly after searing we add
a nice thin layer of mustard. - [Nick] While those guys
finish painting that in mustard, we're gonna go ahead and start
rolling out our puff pastry for the outside of our Wellington. Once this has all been laid
out and fused together, we're gonna add some parchment on the top. - [Guga] And I'm gonna
roll everything together to fuse all the edges. - [Nick] What we're trying to do is make one giant puff pastry sheet that's big enough to wrap around
our whole Wellington. - [Ahmad] Next, up we're
gonna lay out our crepes on top of our puff pastry. - [Max] This is gonna
help trap in that moisture and prevent a soggy bottom. There is absolutely no
way we're serving Gordon a Wellington with a soggy crust. Guga, start laying out the prosciutto. - [Guga] Okay. We need to make
a bunch of perfect layers. - [Dennis] Guys, you gotta step it up. Literally got 15 minutes
to get this in the oven or we're done. - [Guga] Oof. - [Nick] To finish this up, we're gonna patch it up with prosciutto wherever we see an open hole. - [Guga] The final step
to bring it all together is to spread our duxelles. - [Nick] This has sat
in the fridge overnight and we have to make sure
it's in a nice perfect layer over our prosciutto. Everything looks pretty
spread out right now but it'll all come together shortly. - [Guga] I'm excited
to roll this thing up, but I'm a little nervous. I'm not gonna lie. I
hope it stays together. - [Nick] We only have five minutes left to get this thing in the oven. We're gonna start rolling it, keeping it as tight as we possibly can because there can be no
gaps in any Wellington. Be careful. Be careful. Oh, shoot. The prosciutto's coming off. - [Guga] What? - That looks beautiful.
- Well done, guys. - [Nick] Wow. Guga, good job. We're gonna push these tables together. - [Max] Now we'll continue rolling it up being extremely careful here. - [Nick] And aside from cutting it open and feeding it to Gordon, this is definitely the scariest
part of this challenge. And we had to bring in all hands
on deck to finish this off. We are so close here, we just have to paint the
whole thing in egg wash. - [Dennis] Two minutes left, guys. - [Nick] We'll carefully
place our lattice pattern over the Wellington, uh-oh. - [Guga] And reposition it to
make it look nice and pretty. And we'll finish it off
with a bit more of egg wash. - [Nick] And finally,
a nice pinch of salt. The very last step is very
carefully sliding this onto our sheet tray. We can't mess this up, guys. - Oh.
- Oh, God. - [Guga] Yeah. - [Nick] It's time. The big gigantic oven. - [Max] We're gonna push it
all the way in until it clicks, just like that. - [Nick] And it's ready to cook. Guys, we ready for this? - [Guga] Yes. Come on, open it. Let's go, let's go, let's go, let's go. - [Nick] Here we go. - Oh my.
- Wow. - [Guga] Wow. - [Nick] It is literally
a perfect golden brown. - [Guga] Guys, hold on. It's what's on the inside that matters. - [Nick] You guys ready for this? - [Guga] Let's go. - [Nick] Okay, here we go. - [Ahmad] Oh my God. This is scary. - [Nick] Okay. The moment of truth. Oh. - [Guga] It's perfect! ((everyone cheering and applauding)) - [Nick] I really hope Gordon's
gonna like the Wellington. But we're about to find out. Let's see. ((knock on door)) - [Gordon] Nick, you got the Wellie? - [Nick] I got the
Wellie. You got the sauce? - [Gordon] Holy ((beep)). Look at the size of that ((beep)) thing. I've got the sauce. Let's go! Look at that thing. Beautiful. We need a vat of sauce. Man,
it's got a beautiful sheen. It's rich, it's sumptuous. - [Nick] Do we take a
bite before we find out if it's a world record? - [Gordon] Shall we? What the ((beep))? Oh, man. Look at that. ((bright orchestra music)) Mm. That is ((beep)) delicious. ((beep)) That's good. - [Nick] The only thing
remaining is finding out if this is truly the
largest beef Wellington in the entire world. - [Gordon] I'll ((beep))
kill him if it's not. - [Official] Gordon, pleasure. Nick. This was an official
Guinness World Record attempt for the largest beef Wellington. Now, the record to beat was 20 kilograms. I've confirmed the official measurement and I can officially say that you achieved (suspenseful music)
(heart beating) 25.76 kilograms.
- Yes! - Congratulations.
- Yes! - You're Officially Amazing.
- Yes! Yes! Yes! I love you! Yes. - [Official] Amazing. ((inspirational music)) - [Nick] Thank you all so much again for 10 million subscribers. Gordon, any last words? - [Gordon] Yeah. Don't subscribe
to his, subscribe to mine. - No, no, no, no, no-
- We got 20 million. 20 million. Hurry up, Nick, catch up. - [Nick] And don't forget,
"Knife Drop" launches in just three days, so make sure to go
pre-order your copy now. 10 Of you who order will
randomly get a signed copy by both me and Gordon. And one last thing, thank you so much to all
of you for subscribing. We couldn't have done this without you. ((inspirational music continues))
