Josh Makes Gordon Ramsay's Beef Wellington With 7-Eleven Ingredients

death death is near welcome back to the mythical kitchen where dreams become lambs that are so undercooked that they continue marry the school, donut, was that a good impression of Gordon Ramsay, I thought it was pretty good, so Gordon Ramsay and I got into a bit of history at this point, he ripped my food on tic tac, I ripped his food on youtube, but there's too much division in the world right now and I want to crush this meat once and for all , what better way to do it than to recreate their signature dish, Beef Wellington, using only

ingredients

I could find at the 7-

eleven

gordon

ramsay

lam it up lap it up

gordon

I'll break the recipe down into three easy steps, you can get the time codes right there too.

I have a whole recipe written in the description, sorry everyone. Hey, do you like podcasts? Well, it's a shame because if you're watching this video you have to listen to ours, it's called a hot dog as a sandwich and you can find it everywhere. Wednesday wherever you got your podcast, let's start cooking, many people may know me from my love of prepared food or fast food, but I also have a deep love and appreciation for classic French cuisine, as does Gordon Ramsay, and it's so we're going to take these 7-

eleven

items and actually create a demi-glass out of them, now a demi-glace is traditionally made with equal parts Spanish sauce and a brown broth, typically with veal bones, but To try to imitate that flavor, we will start with a whole large coca sorbet.

I'm going to add it right into the instant pot to sauté and you can see it's going to start to deglaze a lot. We want the sugars in the coke to really help bolster the rest of this, but of course, I need a meaty flavor profile, which is why I'm grabbing a couple of big bite hot dogs from 7-eleven. Now that you've heard of the band Thin Lizzy, these are thick glizzies, reference to very thin Lizzy, come on, so I'll add some hot dogs. Sure, 7-eleven has a lot of sandwiches, there's a lot of meat products, they didn't have bones for soup, what they did have is a lot of Jack Links

beef

jerky, which I'm a big fan of, we're using teriyaki because we want a little bit of ginger like sweetness, don't add the silica gel packet for flavor, I'll probably throw it away, so I'm going to take three bags of jerky, I'm going to use one part teriyaki and two parts of the original because we already have a lot. of this delicious sweetness that comes from the sorbet so I don't want too much teriyaki in there oh gosh just blow your

beef

jerky more you know so let's add that in there and the sorbet should be good to fall like that's really great , it's going to melt, so we're trying to create a kind of meaty rich broth, but when we reduce it after straining all of this, all the sugars in the coke will really help tighten it up and round it out, but the most ingredient we need to add because the fat won't come off a hot dog because they just processed it chemically.

There's a little bit of chili for hot dog so this is coming straight from the chili tube which squeeze it and spew chili all over your hot dog, nachos or cheeseburger or you can just grab a bag of doritos and stick it under the chili or you can just take a cup of sorbet and fill it with chili, but then the owner of the 7-eleven gets mad at you, what we've done is take that and add it to this because it should give you a nice rich amount of fat. I'm also going to take a little bit of water to dilute this will really make it work and then we'll turn it down later and tighten it really tight.

Yes, not all beef wellies are finished with the half glass, but for me it's about taking these

ingredients

and really elevating them well, so that's what we're trying to do with this 711 Wellington, also known as the Seven Levington aka the screw Gordon Ramsay pretentious okay so we have the semi gloss that's been oh my god that's absolutely incredible. I wish you could smell this, it's like the bathroom at any major league ballpark, but in a good way, you know, I mean you get all the hot dog, all the jerky and then that little subtlety of the coke that I think it will really add a nice aroma. flavor, so I'm going to take this and pour it into the sauce pot and then you want the hot dogs to cascade into the strainer.

The good thing is that you can still eat them now. The good thing is that you can now eat them. I'm still going to want to eat these hot dogs, so you can set this aside to snack on, so we've got our half glass right now, it's just a nice beef jerky and a bright broth, but we're going to cut that back. We are going to assemble it with a little butter so now we have to make what is called a dixel now traditionally a dixel is made with you know porcini mushrooms and occasionally chestnuts I know Gordon if you love chestnuts and yours well what I'm going to do What I do is I add corn nuts to mine.

Now these are ranch flavored corn nuts, so you'll get that lovely little tartness from the ranch flavoring packet and then 7-eleven aren't exactly known for having a wide selection. of fresh vegetables, however, what they do have are several different condiments for hot dogs and taquitos, like pico de gallo, which of course is red onion and tomato, a little bit of jalapeno and definitely some cilantro, as Gordon would say, so which we're going to add that to our food processor and then we're going to add some pickled jalapenos in there as well, so we're just going to take some corn nuts.

I love adding nuts to different sauces like this because they add so well. texture and just a little bit of fat and a good body so the corn nuts are very crunchy and like I said there's not a ton of fresh veggies but they managed to process the veggies into little straws what you can do is suck a sorbet with this too, but I will add them to give it a little texture and starch because you need to cook a dexel until it has no more moisture and the little bit of starch in the vegetable straws is going to help in that process and then, ah, then he it's really going to let this turn into a nice chunky paste here and whenever you're processing something into a paste, always take it off and take your silicone spatula and just scrape the sides down to get the corn.

I think Gordon Ramsay can really get something out of this recipe. You know, I think this shows grit, determination and creativity, and I think that's what any chef would want. Anyone in line with him. Gordon, please give me a job. I'm going to get fired after this video because of how dumb it is, here we go, if we're really honest, I mean, this is something similar to a Spanish romesco, I mean, you've got the tomatoes in there, you've got the peppers, that's roasted. red pepper making pickled jalapenos and then the corn nuts are almost like a marcona almond so for me, I mean, I think this will give a ton of flavor and acidity to the grape and when I wrap the whole thing in prosciutto, I really think it's going to come together so I'm going to dislodge this and then we're going to put our pasta right into the hot pot and you'll see all that liquid really start to dissipate and then this is going to be ready oh.

Burning a little, don't mind me, oh, what's that? All that black stuff in the pan, give me a second, so when the demi-glace reduces, what we see here is just this beautiful silky liquid, you see all those cola sugars. I've really tightened it up a lot and now all I'm going to do is whip it up with butter. This is called bermonte. This is a traditional French technique that Gordon Ramsay would be very proud of. Plus, in all Gordon Ramsay stands, he never will. tell you he's proud of you so we're just going to add this butter to the sauce until it's melted and the butter is going to add a really awesome shine and coating and then we're going to put it on a plate along with our beautiful

wellington

we have our dixel that looks amazing and now we have death, death is near, but now we have to eat the main part of our beef

wellington

and yes, I know what you're thinking, they don't sell petit filet or chateau brian. at 7 11. but what they do have are a lot of hot dogs, see what we're going to do with these hot dogs, it's not pretty and I'm not proud of it, but typically I'm the meat inside the Wellington beef is the whole loin , the same part of the cow that filet mignon comes from, however all we could find at 7-eleven were hot dogs, so I'm going to make what I call la bouche de china or literally translated from French a slice of hot dog, so now I'm going to take these four large, extra thick lizzies and cut them into manageable pieces and then mix them with egg whites and flour to create a sort of solid hot dog batter that I can then wrap around more hot dogs. dogs and poach them like you would make, for example, a chicken bellatine and then that will be the real centerpiece, so when you make beef wellington, I mean, this is a dish that I want to enjoy on a special occasion, so don't skimp.

Now you say, like all of you at home, that you are definitely going to make this recipe like Josh. It seems like a lot of steps. I could go to a 7-eleven. and eat taquitos by the dumpster like I normally do and I would say that sounds like a fun Christmas, however, I want to say that this is really a very special dish, so we'll add a little bit of flour just to tighten it up and then the egg whites egg are to give it a little bit of protein to bind this has become a nice soft paste and now I'm going to take a big sheet of plastic wrap this in plastic and then we're going to poach it in water and maybe get another one just for security last time I wrapped something in plastic and boiled it, people say that's how you know Josh isn't a real chef.

This is like the truest thing I do as a chef is wrap things in plastic and boil this is a traditional technique our hot dog batter looks extra soft coachman don't you want like a nice rustic hot dog batter it's not like you don't want chunks there this is refined French cuisine you want it to be nice and smooth what I'm going to do is pour this hot dog batter right here we want it to be in an even line and again don't worry about it sticking you could use a little food lubricant. They also sell that at 7-eleven there.

I'm going to get this nice little trade. I'm going to keep some reserved for extras and I'm going to make a kind of feeder and then What I'm going to do is take three hot dogs because I want to get a really dramatic kind of cross section because that's one of the beauties of beef a Next, that's why Gordon's is so delicious, you cut it out and see the whole thing. that weird tenderloin, so what I'm going to do is I'm going to cut it up and I want to see kind of a triangle of hot dogs, so I'm going to take some of this paste and spread it between the hot dogs. dogs as a kind of mortar because I don't want any air pockets in there, so take it almost like you're icing a cake and spread a little bit of that in the cracks you think Gordon Ramsay ever cooks in jorts, he's not a coward, okay? ? now we're going to take this, we're going to fold it to try to smooth out those air pockets and make it into a perfect cylinder here, absolutely beautiful, this is really fantastic, I mean, it's a really fun brunch recipe for kids. the kid doesn't love eating a big piece of hot dog wrapped in a pastry of suspicious provenance, there you have it, we have our perfect one, don't complain, this is beautiful, this is art, this is what you went to culinary school for , it's kind of I feel bad now you're doing great, man, you've got a good job, you know, now I'm going to take this beautiful pig bush and I'm just going to wrap it extra tight and then take the ends and give it a little bit. rotating bird, there we're going to put it away and here's our lovely hot dog log.

All we're going to do is drop this into boiling water, spread it all over the kitchen. I'm going to cover this pot and let it steam and poach for about 15 minutes, take it out, put it on ice and then we'll get to Wellington. Now is the most important step in the process we have to wrap our Wellington. Normally, it would be made with puff pastry, however, they didn't have that at 7-eleven the day I went, what I found was a whole cheese pizza, so what I'm going to do is start by simply scraping off all the sauce and cheese, you see the dough is still raw under there, which is exactly what I want because we want it to be flexible enough to fold our buche de china show along with all of our other ingredients, so we're just going to put our cheese together. in a small pile in the middle and again save this cheese, this is good to eat and cheese, you can use it with the discarded sausages from your half glass, it will be really delicious, perfect, perfect now that we have cheese our pizza.

What I'm going to do is extend this a little bit because we want it to be super flexible. The puff pastry is very, very thin and then expands. I'm going to take a sheet of plastic and cover it. over the pizza here you want the plastic wrap over the sauce side beautiful now I'm going to take a rolling pin just try to stretch this because we want it to be big and bulky again like I said this is a family dish you know it'ssomething that comes from your grandmother, you know, your aunt, you could eat it too, cousins ​​could eat this too, sometimes siblings in certain states look at how much it's expanding, that's lovely and this is a great time-saving trick, I want say.whatever you're using puff pastry for, technically you can use the cheese pizza from 7-eleven, whether you know Milfoy Napoleon, something like that, you can really use a cheese pizza, Trevor, that's right, you learned it in Trevor, the pastry school.

Yeah, yeah, that's right, that looks beautiful, there we go, so now we're going to blow it off and then I'm going to take a pizza cutter and I'm just going to remove the crust because it's going to be a little obtrusive. what we're trying to do here, I'm just going to cut the outside edge of the crust to try to make it more even, there we go, okay, just take it off and again, what you normally do with the crust is you would take this and you would wrap it. into a sort of braid and then you would weave the hot dog inside, cover it with melted cheese and eat it.

We'll make it later for a family meal, but now I'm melting plastic on the stove again, sorry, but now. what we're going to do is take that dexel again, there's all those corn nuts in there along with the pico de gallo and the jalapeño, I'm just going to spread it into a thin, even paste, this is just to add some flavor that looks really Fantastic, they usually use Parma ham or Parma prosciutto for the beef wellington, but we couldn't find it at 7-eleven, so what I did was take some of the ham out of their sandwiches.

The 7-eleven has a lovely sub box for now we're just using the ham we're going to spread it on this Wellington yeah that looks delicious just a thin slice of ham because the hot dog is fine they're perfectly seasoned and we've made them ground and turned. turn them into a mush, but I want that extra sweet and salty punch from the ham. It looks really lovely there and always make sure you take your hands and spread this out continuously because you want it to be in as even a layer as possible, so now we have heat. dog log and I'm going to drop it in, you can see it almost has the texture of a campagna pate, kind of like loose meats so they can gel, normally you would brush it with maybe like something strong.

English horseradish mustard, but I'm going to have yellow mustard that is traditionally used on 7-eleven hot dogs and then I'm going to have nacho cheese. Fun fact: The only death from botulism in the United States in the last decade was from nacho cheese at a gas station. that's real, that's a real fact, so now I'm going to take a pastry brush and I'm going to beat it. It will give you such a beautiful and absolutely fantastic color. Now I'm going to take my pastry brush and we're just going to brush the beef log with our nacho cheese mustard.

The key to this is to season it every step of the way fantastically, so now what you do is just roll it up like you would for a burrito, making sure it's really tight, grabbing it like this and then we'll tie it with twine and most of the wellies are not fried, most of the wellies are not many of the things we've done today, so we're just going to roll it up making sure it's from the bottom, we're going to tuck the edges in a little bit and we're going to wrap everything with string before putting it in the fryer.

I'm just going to take a big strand of twine and I'm going to lay it on top and then we're going to tie it right on top so you don't want those edges to come undone because the edges are what I'm going to create kind of an oil barrier to just spill through love. . For us, I'm going to do one more on the bottom to really seal those edges and then we're going to go all the way around and now we have. Our beautiful little Wellington, all wrapped up, all we're going to do is pop it in the fryer, uh, for about three minutes, until it's golden brown and tender.

I'm sorry I spilled it and now you're going to do it. You'll take some cold slices of ham and meat, you'll just put them in your hands and that way you can reach out and grab them and then we'll protect you and the way you'll be able to know that this is over. is if the ropes really float, that's why every time I'm frying anything, french fries, rice krispie, candy, giant meat wellies, I wait to see if the rope floats, then you can eat the rope like it does my cat and then expel her into a box full of Litter like I do, she looks like she is ready to be put out.

You're just going to grab some paper towels out of your pocket. Make a little bed right there and watch its shine. This is absolutely transcendent, I mean, if you really think about it. I mean it looks like a beef wellington, once you take away all the fried threads, you get this beautiful pattern of all that thread, you get that beautiful browning there and I think we're going to get the most absolutely incredible cross section with everything. that beautiful backing shiancho in there and all that delicious stuffed 711 ham in there, I think it's going to be really fantastic right now, we just need to let it cool, let it sit for about five minutes so all the juices from that cheesy mustard They are absorbed into the hot dog log and then we will cut it and place it on a plate.

We have our beautiful, beautiful beef wellington. I mean, it's so well wrapped. You see, it has a lovely little pattern. Gordon Ramsay usually uses very complex knife work, but I just wrapped it up. He is in a pile of shoelaces. Fun fact, those were from my trucks, so now all I'm going to do is cut this try and get a nice cross section here that is absolutely beautiful. I love what's happening there. the layers of ham, you see all that bush. I'm going to try to get a nice thick slice out of here. I mean, that's absolutely beautiful.

Now what I'm going to do to place this on a plate is going to require a little bit of our. demi shine I'm going to throw it on a little side of the plate here I love that for us now I'm going to take our Wellington and I'm just going to drop it in there I want some sauce to cascade down the edge is absolutely wonderful and now the garnish is everything you eat with your eyes first and i couldn't find parsley or arabic de provence at 7-eleven so all i'm going to do is crush some cheetos. of the flamin hot variety we'll just drop them around the edge of our plates and that'll add a beautiful textural contrast because we've got all the Christmas in that pizza dough and then you'll get the crunch of the flamin. spicy cheeto this is our 7-eleven beef wellington my ode to gordon

ramsay

gordon please let's smash this beef right now i hope you are as impressed with this plate of food as i am with your excellence i mean come on this looks absolutely beautiful. a beef Wellington I'm going to dig into it I already have the bite I want I want to fork this hot dog right here it has such a satisfying crunch when you cut it I'm really curious to see what kind of hot dog batter tastes but I mean the dough of fried pizza, imitates the Wellington.

You see the individual layers of ham in that nacho cheese. I'm really excited about this mmm, I mean, does it satisfy like a traditional beef wellington at all, but me? I made that reference to campania pâté before it was kind of like a loose ground organ that you freeze and that's what you get with this hot dog batter. I mean, I think we've created a completely separate beast, it's almost like a pâté. at crew level don't you dare take my word for it take trevor's word for it he went to pastry school trevor are you ready to eat this beef wellington no yeah come on buddy are you ready to eat this beef wellington, I think you want.

I'm going to put it all on a fork and then I'm going to put a whole hot Cheeto on it and then I'm going to dip it in the demi for you, okay, okay, take a little dip in there, are you ready? Got some loose ham hanging buddy, stick the ham in there, stick the ham in there, yeah, yeah, I've got it all right, don't focus on the mushy hot dog, uh, focus on the good parts, you've got the ham, you I like ham, hey, friend. Do you remember that time the Instagram host brought turkey and it wasn't ham and you were mad, do you like it?

Yeah, I mean, how compelling to be honest, it doesn't really have as much flavor as a hot dog, it almost gives me a doggy vibe, yeah, but I don't think if you'd asked Gordon Ramsay to make this, he'd I could have done it like you did Gordon, you and I can learn from each other, I think let's go on the show, come and crush this. Beef I'll make you a Beef Wellington with just ingredients from any convenience store of your choice. Please come down, join the two countries of the United States and Great Britain. I need a shower anyway.

Thank you very much Trevor. You can go take a shower in the sink. and thank you very much for stopping by the mythical kitchen we have new episodes for you every week we have new episodes our podcast a hot dog is a sandwich every Wednesday wherever you get your podcast contact us on Instagram at the mythical kitchen with photos of your mythical dishes and tag to gordon ramsay in the comments and on social media please, we really want you on the show. I think it would be a great opportunity, we can learn a lot from each other and I don't know, maybe we'll fight. the parking lot if he ate this I think his head would explode yes, get your own kitchen as dirty as you want when you have the legendary kitchen towel available now at mitico.com