Pro Chef Reacts... To Gordon Ramsay's CHRISTMAS Beef Wellington!

I hope you guys enjoy this video! If you make it let me know how it turned out!

Hey James love the videos! I worked at Hell's Kitchen in Las Vegas for three years and have prepared and cooked literally tens of thousands of Wellingtons as well as other stuff. For the duxelle we cooked it in red and white wine then blended it smooth and cooked off the extra moisture, it gives the duxelle so much flavor! It took like 12 hours to make. Also the red wine demi glace we made for the welly was the best! It took 3 days to make but absolutely worth it! Easily the best demi I've ever had by far. Keep it up with the videos I love the breakdowns they're very informative

I made this as Gordon explained it. I was amazed at how good it turned out. However, I should note that it took me half the day, as I was painstakingly careful throughout the whole process. While not picture perfect as in the video, it was VERY respectable for a first time. Nice narration of tips throughout! Well done James!

Absolutely love these videos, they’re like the exact opposite of pretentious. Super humble, insightful, a grade-a example of what a react channel should be.

My grandfather was born in France, grandmother Switzerland, and my dad was born in Germany. I have no clue where the origins of this recipe came from at all haha, but I love what we do in my family. We do a pork wellington! A nice pork tenderloin trimmed, slits cut into the meat to poke garlic pieces deep into the meat (we cut them into little slivs), and seasoned. After half-cooking, we used a pie crust to roll the tenderloin in. Nowadays, I modified the recipe and use procuitto to protect the dough from getting soggy from the pork's juices, and I converted to using garlic powder more often since my mom's place usually doesn't have bulbs. (I make it at her house during the holidays). It comes out and tastes absolutely phenominal to me. The pie crust is well... crusty, while also having a bit of buttery sweetness to it, while the salty procuitto pairs so well with the pork. It literally sends me to heaven every time I make it. We pair it with mashed potatoes and a homemade salad with a homeade mix of dijon mustard, olive oil, and vinegar for dressing. I literally cannot find a meal that makes me happier than this. Family history, familiar taste, and your taste buds just go crazy!

One of the most common Christmas Eve menus in Denmark is pork loin roast (with the fatty side roasted into pork rind) and roast duck. Gravy, diced red cabbage and potatoes three ways - peeled and boiled, peeled and caramelized in sugar on a frying pan and finally regular store bought chips/crisps (not french fries) used to scoop up gravy.

My favorite part about this video is seeing the look in your eyes and the slight emotional changes when you see Chef Ramsey do something that you really agree with. Im not a professional chef but I have done catering and I have cooked competitively mostly smoked/grilled foods and I get it you see someone do it the right way and you feel this happiness/ satisfaction.

A typical Swedish Christmas dinner for me anyway is a combination of the following: pickled herring of different kinds, egg halves with shrimp salad on top, "pickled" salmon, Christmas ham, meatballs, sausages, potatoes, ribs, beetroot salad and more. Then after dinner typically would be Christmas porridge with cinnamon and milk.

My grandmother used to host large Christmas dinners with our extended family (cousins, family friends, etc.). We usually had a large turkey (or two depending on the size, and how many are able to visit), a large ham (with candied cherries pinned in the centre of the the pineapple slices with toothpicks, she used the pineapple juice to baste it), and sometimes a beef roast. Having a wider selection of meat made it easier, considering we had a lot of people over with differing tastes in food, and it allowed for mix and matching.

I made beef wellington last weekend for my anniversary. It's my wife's favorite dish. My college roomate lives near a mushroom farm in Connecticut. He is trained as well and picked up fresh mushrooms for me. The duxelles was amazing. Totally made the dish so much better.

We usually host Thanksgiving here in the US. Turkey is the protein of choice. I usually brine them in a simple solution of water, salt and brown sugar the night before I cook them. I have also added a sage based seasoning in the past. For cooking, an herbed butter under the skin does the trick and is cooked to 165 Fahrenheit. Christmas is usually a hodgepodge of pot luck. Works out ok but ends up with everyone bringing something of their own design. This looks delicious and I will need to do this for the immediate family!

I have never eaten or made Beef Wellington but this commentary adds to Ramsey's clip in a respectful, constructive, friendly and helpful way. Thank you! Happy Holidays!

We here in the Netherlands like to do something called gourmetten with the family, which is a bit like raclette. Everybody gets a little pan and there is a heating element in the center of the table and people can put whatever they want to eat in their little pan and then cook it themselves.

I made this for Christmas for my family 4 years ago for the first time. Following this exact video to a T. It was phenomenal, and my family loved it so much I’ve made it every year since on Christmas, and on my mothers birthday. I’ll be making it again this Sunday! My one suggestion to anyone in the US who is going to try to make this, his baking instructions are in Celsius! It didn’t even cross my mind when I first made it and I had to put it back in the oven multiple times before I figured it out. Look up the conversions for Celsius to Fahrenheit and use that instead. Would highly recommend!

A close friend of mine made beef wellington last christmas, it looked very close to ramsay's, and it tasted impeccably. absolute treat. he is a home cook btw. and done it for the first time aswell.

I'm British living in Chile. I have made this several times for my Chilean wife's friends and family and everyone has loved it. They appreciate good meat in South America.

I've made wellington using this recipe every year for Christmas for some time now. The first few times it was a bit rough but it's a bit less daunting as you get more experience each year. The wrapping is definitely the most headache-inducing part. Everything else is kind of a cakewalk by comparison. In any case the flavors are just incredible and definitely worth the labor, even if you're not a pro and it's far from perfect.

Make this every Christmas and have followed Ramsay's recipe & methods. We made a couple of changes. Parma Ham is much too salty and flimsy; so we use baked Virginia Ham thin sliced from the Deli. Store Bought Puff Pastry is very thin, cracks and falls apart and leaks while cooking and slicing. It is also made with vegetable oil, not butter which is essential to create the texture. We use Craig Claiborne's puff pastry recipe. Dufour Puff Pastry gets high ratings but we have not tried it yet as it is not sold in our area and has to be ordered from the manufacturer and shipped. It is served with a Maderia Sauce. We buy the entire tenderloin and have the Butcher double grind the chain into hamburger, cut several filet mignons; and cut a Chateaubriand from the butt end. This offsets the expense of the cut.

i made this only once as itscrazy expensive, i’m an amateur and doesn’t like that i’m less in control of it cooking perfectly… having said that, i carefully followed this recipe and boy… i’m sure if there’s a heaven this is served there. i probably got lucky as it turned out perfectly cooked and it was seriously the most amazing thing i’ve ever tasted.

I love this. I almost died laughing about your English Mustard story- My husband (who is from the US) did basically the same thing the first time we went to see my family in the UK. Hysterical. Great cling film tips (from you, not from Gordon) and thank you so much for mentioning the temperature of the room when it comes to the pastry! As someone who currently lives in the tropics, I cannot tell you how frustrated I get by recipes that include the phrase "leave at room temperature"! After many disasters- I usually refrigerate everything including my cutting board and utensils, before working with any dough, especially puff pastry.