This is the world we live in today. You can no be yourself or have your own personality without being slander. Is that's how God made him respect that and learn to accept people how they are without trying to change people to be suitable to y persnal liking
I really appreciate how he didn't take credit for this recipe and didn't lie as if it was his. Respect Edit: Y'all people need to chill TF out. It was my mistake so just hold your horses Jeez
It's so awesome seeing how much he's developed his content in just a little more than a year. The audio, the picture quality, the editing, it's all massively improved
@@waterfowlwarriors5495 maybe you and OP here should educate yourselves on gordons recipe.... ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Cyskqnp1j64.html
@@joshsowerbutts nope, others try to amp up the duxelles, do crepes, and most of the times, give their spin on it. It's a great Welly, but Andy here follows everything
Use a really cheap shitty tray underneath. They heat up really quick. I had the same problem when using good quality heavy gauge trays. Hope it works for you buddy.
That dish looks fantastic! It reminds me of the Thanksgiving disaster my mother and I threw together a couple years before she passed. It was just her and I that year. I had been a sous chef for about 3 years at that point in a large hotel kitchen. I brought her a beef tenderloin as a gift, but she had already planned on making a game out of the day. She had gathered various items to prepare the loin, when I got there, told me to surprise her. I came up with a Beef Wellington using portabellas instead of the liver pate I had been trained to use. I hadn't learned yet the importance of cooking down mushrooms before using them in this manner. I ended up with a big soggy mess. We were able to salvage a meal out the extras, but that lovely tenderloin was the price of my mushroom inexperience.
Thank you, thank you, thank you chef for keeping the music low/off so we can hear the sounds of the kitchen. That’s what the young chef audience is here for! Love it!
Andy is by far my favorite new chef to watch. Been following him for about a year. Have been making his Mac n cheese recipes and have even tried a couple others. His Mac n cheese is an absolute show stealer at family gatherings. ❤️
Chef. That looks so delicious definitely would like to try that recipe you are a great chef enjoying your show and techniques cooking thank you for sharing with us Jody Terry Cleveland TENNESSEE USA
@@williammj9715 i do know that actually... The quote is just from another youtuber called 360juice😁 he's obsessed with basting steak😁 check him out,pretty funny guy😁👍
Just started following you and the recipes you do, I love how simple and straightforward you and the recipes are, for an amateur house cook as I am , with a wife that doesn’t cook, they are a great help, in making me look great, thanks 🙏
@@Mr.Scott86 It happens when the mushrooms still hold moisture after being cooked. You have to get the mushrooms as dry as you can get them so you dont have a soggy bottom
@@obijuankenobi420 Yes, but the meat used in those filet mignons is the top quality stuff, probably not sold at a meat market, and probably not up to the same food and safety standards
Allegedly it wasn’t on the money which I think that’s lies! Everything Gordon Ramsay is delicate. Tell that reporter to grow up, I like everything well done and I would eat that man’s food raw with a soda on the side.
I know I'm late coming to your channel but I just started following you and I love your cooking.. You simply are a brilliant chef.... I also love to watch you cook for your wife now that's also some killer cooking.....
The very first Beef Wellington I ever had was made with goose liver pate at a place called the Velvet Turtle in California in the 70's. I absolutely LOVED IT!
Same here and I prefer it with the liver pate. I thought it was just me because It's been over 40 plus years that I had it served that way while living briefly in the Bahamas. Ty for commenting about it. I'm 56 and born and raised in Southern California I recall my grandmother going to the velvet turtle brings back memories I had forgot about. Did you ever eat at Lord Fletchers in Palm Springs that was always my favorite restaurant. Thank you for the memories
No posting of recipe ..... so why are you posting the video ... only to tell us in the end.... I am not posting the recipe ... I will only do a Gordon Ramsey recipe ... if I want to see G R. do a wellington i know where to look at .... I do not need to see a "wanna be" show me shit ..... Go now in your next wanna be video , show me how to make G.R. hamburger .... Liela style ..... as Gordon Ramsey would say .... . Piss Off .....
"I'm not gonna post the recipe because it's one of Gordon's recipes" "If you want the recipe, Google Gordon Ramsey Beef Wellington" I can't help but feel you could've done us a solid here
