RECIPE-LESS Cooking Challenge | Beef Wellington

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s to a weeknight meal kit app. We discover the tools that will 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 three. Now some people like to follow a

recipe

for a reason and there are many others who make it up as I go through this video. Jay and Baz don't. They have a choice as they go without

recipe

s trying to create a classic British Beef Wellington and then discover for the first time just a little bit of flavour.

Could you read us the wiki definition of

beef

Wellington? Okay, I made a

beef

wellington

for Christmas. Last year I was just trying to figure out what's good in a Wellington, so you'll cook the recipe Louis. What we want from you is a traditional beef Wellington each. We have given you the same ingredients. You will have a time limit. In the end you will be judged by James, our resident chef, and we want you to get creative with a vegetable side dish. Your time starts in three, two, one. Roza's recipe list is just do it with confidence.

Cupcakes. I know all the different elements that need to be included. a Beef Wellington I think what I don't know is what order to make them all in to make the perfect Beef Wellington. Beef Wellington is like the perfect package and you have to have all the elements right in the center, beautifully pink and well seasoned. and seared beef Phillip around that, a mushroom duxelle which adds flavor and herbs and garlic wrapped around some pancakes, but they shouldn't be too thick, they are there to absorb the juices from the meat and mushrooms, make sure that they are seasoned. and on the outside golden and crispy puff pastry on all sides and the beaten egg will give them the shine they want.

I don't expect you to make your own puff pastry, it's already rolled and in the refrigerator waiting for you first. I'm going to take my steak and I'm going to marinate it. I'm just seasoning and greasing my meat. I'm going to sear it in a hot, dry skillet and just sear it now that we've gone to the trouble of choosing. a beef that is perfect but portion size because we don't want to waste food here. I mean, we didn't give me a choice. Jamie is seasoning well, burning, he has a good bearing, that he is riding the state in mustard, good tasting Syrian mustard, now I am.

Sorry mushrooms because in my head I need to cook some mushrooms to make my mushrooms fall apart or technically speaking a rabbit duxelle sure save a bigger pan it doesn't matter next I'm going to start on my pancake batter I'm thinking. wondering if I want to cook it with our pancake batter, what always happens to the first pancake in the pan is terrible every time it is thrown away or sneaked in. The important thing is that the pan is already at a uniform temperature while it is still heating. That's the problem, so as long as the pan has been preheated for too long then it's fine.

I'm in a dough, just flour, egg and milk. It's not loose, so I don't know what's going to happen, it's an omelette that breaks, pancake, hey, the mushrooms fit in the pan now, no, that's it, yeah, almost, hey, don't pass, I'm playing, bye Dude, if I'm honest, where do I get some? butter there, you covered the garlic, I'm getting the color of the mushrooms, it's not important now, I'm just

cooking

it so that the mushrooms dry out and start to have a big dog shape on the outside, the way I like a little house of toasts. be out of the sauce, okay, see how this goes, they have oil, salt, pepper, that's what you want to do is brown it without overcooking it, the reason they both got a cold or almost frozen state, this it's filled strangely it's just the extra roll it was covered in mustard yeah now I could take it off you can leave it there Baz hello what is Jay doing to his mushrooms taking the skin off?

People say they don't all burn, but it doesn't make any difference, it's just a waste. How many times do I like to peel my mushrooms in this for when you've mixed them in a duck cell? You probably won't notice the difference, but peeling them also removes any sand or dirt, so presumably the alternative is the bears brushed or washed it, you can also use noni, you can cook the dirt, a little dirt for my dukes, almost like that, then he mixed it until it formed a fine paste that now looks more like a tapenade, right? They are tapenade mushrooms.

I'm going to chop them, but not too precisely because I want to expand a little later. I'll just cook them in butter seasoned with salt and pepper, use a little mustard and some herbs. and the garlic, I think the important thing is to get mustard, the mustard flavor somewhere inside the beef

wellington

, now where does that go, who's to say the flavors get there somehow, not exactly, so half of your mushrooms, half of my mushrooms and half of my meat. bad you're choosing to spread with butter or when you're getting a little fancy putting some herbs and your decent looking pancake on that mate yeah charcoal put them in the freezer I think I've got an idea for my side and it's bold How about something really bold as my Wellington stage backdrop?

I'm starting my side are you doing what I think you're doing? you can do it he will do it and you're making cauliflower cheese but not just regular cauliflower James if he stuck to making just cauliflower cheese he'd probably win, but the fact that he's going to make something a little berryy might give you a chance. My garnish. I saw a huge red cabbage and thought: do you know what it looks like? like it needed to be braised, that was it and then I thought it didn't turn out well the last time we made it and if I can get it one step closer to being good and that's a good thing it will add in terms of tastes and freshness with a kind of acidity of vinegar to accompany the richness of a beef wellington with garlic and butter.

I think the bracelet captures a pretty nice twist. I think I'd like that with beef wellington. Oh, something smells delicious, just delicious, so I'm looking forward to it. I'm ready to go my side my color flowers in the oven and now I feel it's time to stop your shots it may be the taste I have no idea why I better do first things first the rest of my mustard on my meat this is a collapse right there, this will help improve your efforts. I've made it yet I don't know if you like steak pancake tapanade. I'm going to make it because I think it will be delicious.

Without an intermediary, it is having a collapse. Won't you help him? Evers is my oldest in the middle there is beef, then there are pancakes around the meat and then on the outside of the pancakes there is mushroom duxelle and then it's all cooked and then you eat it and you don't know what. I'm doing it, oh well, making you a burrito, a burrito, this is hell. I always thought I knew how to make ravioli, so I'll stick with that. I said giant beef ravioli Japan. I was going to say it's brave not to have it. baking paper, but oh, the miso is sinking.

I don't know what I just did. I'll check his temperature after half an hour just to be sure. What do you think, Jay? I'm giving you a change, so I think for me the easiest way is to put it in the refrigerator, cold, unroll the puff pastry, then place the pancakes so that they overlap, then the mushroom duxelle, then your B, fill it and then roll it up like a sausage roll, it's quite extraordinary, trust that both of you will have fun in different ways and completely. wrong, I'm going to make some kale fries Michael kale fries to go with your boxers, root cabbage.

I made you do incredibly well, I don't know, but we'll see you're doing a fantastic job, give it some cheese sauce. There's a twist: some peas and kale. I just bleached them to keep their color because I want it to be a vibrant green. Use a blender. Well, it looks like someone knows what that cheese and kale dip is, so I guess it's in now. That's a good idea, thank you. I'm going to serve it on an unconventional plate, let's put it that way. What you're looking for is 26 body temperatures. 37. I'll give you a hint. If you serve it to 26, he will send it back to the kitchen. well, I see the mines inflated beautifully, it's turning brown all over, he's taking it out, oh, okay, delicious, look at that, I feel more confident, interesting, come on, why are you with that?

I forgot to say that my cow is crispy, no good, I love them. we love them the last 10 seconds put it on the plate or the board nine eight seven six five four three two one step away from the well you have the best job here James oh okay for him okay I have faith that we are obviously, waiting for excellent meat to half cooked, you're ready, it looks pretty good, pretty even, how do you feel? You must be nervous, thanks mate, well that's good, beef, a little soggy on the bottom, sorry, but it looks pretty good, it tastes good, yeah. yes, I have mushroom taste, the meat is very well cooked, all the pancakes taste good, I show it to you, oh, how good, try it because I am already quite impressed with this, it is very good, but the flavors are very good, It is very well seasoned and I am even forgiving a slightly soggy button because it is very flavorful, it could have been cooked longer but I get a nice apple flavor.

Oh, you must be really nervous on the second round, the dough feels better on this one, it stays more uniform, better, good start, what are they? what you're looking for in terms of beef, yeah that's just saying fill it up so it should be between rare and medium rare oh it doesn't quite hold together just like the jay duck sellers are a bit more uneven and I think it's a little more moist, so you've actually achieved the same result still good, great, well, it's missing that touch of flavor. I think maybe some things are more seasoned than others mm-hm, the crispy pastries, oh, you have a more uniform color on the top, but the pancakes a little thicker and the duck. selling meat and obviously the main event guy doesn't taste the same.

Your slide deck looks extremely interesting. I'd love to try it, please dive in. It's a canopy cauliflower cheese and kale. Oh, it's very sweet. MMM. I like it, it's delicious, shut your mouth. I think we all know this, but I'll choose Jamie's because, although there were good things in both, it was the meat and mushrooms that I liked and it tasted great even though it may not look like it. That's how good we have there, we may have to exist, that's not difficult, one will say it seems like we need to up the ante with these recipe

challenge

s.

Now comment below let us know which recipes we should try to make a recipe. lists the harder the better, as always, thank you very much for watching, see you every Wednesday and Sunday at 4 p.m. UK time, more fun, more fun, we've also created the Tidy Club where you can get tons of food inspiration using the packs weekday dining app, discover and share restaurant recommendations using your eating app, listen and Contribute to our Celebrate Your Ears podcast and send us ideas. To check out the new cookbooks you'll be receiving throughout the year, check it all out by heading over to the Sorted Points Club and now, a mistake.

I know beef wellington is a piece of mine cooked in a batter with some delicious flavors. You just described a cake.