4.6 • 775 Ratings
🗓️ 26 November 2025
⏱️ 67 minutes
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| 0:00.0 | So I've been mastering cooking a beef. |
| 0:02.7 | I've been mastering cooking a beef Wellington. |
| 0:04.6 | There was a long rant that I just stopped and went to this one that's not going to make it in this episode that you guys will not hear. |
| 0:11.3 | Because it doesn't, it's not a bad rant. |
| 0:13.4 | It just says it's not relevant. |
| 0:15.1 | But anyway, but Beef Wellington. |
| 0:18.1 | I think I talked about it on the show before. |
| 0:20.2 | It's just to take a really expensive cut of meat, a beef tenderloin, which a full tenderloin's |
| 0:26.1 | like 100 bucks. |
| 0:27.2 | Then you can make two wellingtons out of that. |
| 0:30.8 | And it's $106 this last time. |
| 0:34.1 | And make a very long story short, you wrap it in like a mushroom paste that you make, prosciutto, mustard. |
| 0:44.3 | The mustard ends up being the best fucking part. |
| 0:48.8 | All right. |
| 0:49.9 | You wouldn't think so, but it is. |
| 0:52.5 | It's amazing. |
| 0:53.6 | And then you wrap the whole thing in puff pastry, and then you cook it, and you put some egg wash |
| 0:59.4 | in the puff pastry, and you salted it, and it comes out deliciously crispy, and it's |
| 1:03.1 | amazing. |
| 1:03.8 | And I made it for my kids either day. |
| 1:05.7 | That's the stupidest thing I think you could ever do, because there's no way a 10-year-old |
| 1:09.7 | and 12-year-old are going to really appreciate the nuances of a beef Wellington. |
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