I stumbled across a youtube channel that was being run by a creep. He needs to be stopped my gaming channel: / @djhatesgames my secret channel: / @djhatesturbo / djlovesturbo email me video ideas: djluvsturbo@gmail.com
the video is messed up like he was the creepier one, like it takes 12 mins to trigger that he actually click the link that like he always said almost 10times or more and saying "i really really want to click this link but i'm scared"
Fun fact:Salish matter is single and her dad doesn't let her date Another fun fact:Salish matter was never searched by police More:She only has one brother no sister
I have never seen this channel before, but I am definitely subscribing! You are good at diving deep in that, honestly it could be a pay-per-view kind of thing for the ads.
For the Beef Wellington: 1.5-2 lb beef tenderloin (center-cut) Salt and black pepper 2 tablespoons olive oil 2 tablespoons Dijon mustard 8 oz mushrooms (cremini, button, or a mix), finely chopped 2 tablespoons butter 2 cloves garlic, minced 1 shallot, minced 1/4 cup dry white wine or sherry 8-10 slices prosciutto 1 package (14 oz) puff pastry (thawed if frozen) 1 egg, beaten (for egg wash) For the Sauce (Optional): 1 cup beef stock 1/2 cup red wine 1 tablespoon butter 1 tablespoon flour Salt and pepper to taste Instructions Preparing the Beef Season the Beef: Season the beef tenderloin generously with salt and pepper on all sides. Sear the Beef: Heat olive oil in a large skillet over high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Set aside to cool. Mustard Coat: Once cooled, brush the beef with Dijon mustard. This adds flavor and helps keep the meat moist. Preparing the Duxelles (Mushroom Filling) Cook the Mushrooms: In the same skillet, melt the butter over medium heat. Add the minced garlic, shallot, and finely chopped mushrooms. Cook until the mushrooms release their moisture and then dry out, about 10-15 minutes. Deglaze: Add the white wine or sherry to deglaze the pan. Cook until the liquid has evaporated. Remove from heat and let the mixture cool. Assembling the Beef Wellington Prepare the Prosciutto Wrap: Lay out a large piece of plastic wrap. Arrange the slices of prosciutto on the plastic wrap, overlapping slightly to form a rectangle large enough to wrap around the beef. Add the Duxelles: Spread the cooled mushroom mixture (duxelles) evenly over the prosciutto. Wrap the Beef: Place the beef tenderloin on top of the mushroom mixture. Using the plastic wrap to help, tightly roll the prosciutto and mushroom mixture around the beef. Twist the ends of the plastic wrap to form a tight log. Refrigerate for at least 15 minutes to set. Wrapping with Puff Pastry Prepare the Puff Pastry: Roll out the puff pastry on a floured surface to a size large enough to wrap around the beef. Wrap the Beef: Unwrap the beef from the plastic wrap and place it in the center of the puff pastry. Brush the edges of the pastry with the beaten egg. Fold the pastry over the beef, sealing the edges well. Trim any excess pastry. Chill: Wrap the pastry-covered beef in plastic wrap and refrigerate for at least 30 minutes to ensure it holds its shape. Baking Preheat the Oven: Preheat your oven to 400°F (200°C). Bake: Place the wrapped beef on a baking sheet lined with parchment paper. Brush the entire pastry with the beaten egg. Make a few slits on top of the pastry to allow steam to escape. Bake for 25-35 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 125°F (52°C) for medium-rare. Rest: Remove from the oven and let it rest for 10-15 minutes before slicing. Preparing the Sauce (Optional) Make the Sauce: In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the beef stock and red wine. Simmer until the sauce thickens, about 5-10 minutes. Season with salt and pepper to taste. Serving Slice and Serve: Slice the Beef Wellington into thick slices and serve with the optional sauce on the side. Enjoy your perfect Beef Wellington!
@ZNTPWien I don’t care about you, and I’ve seen you a lot in the comment section of the vids I’m watching. You always brag about your stupid channel saying it’s better than the person you’re watching, you don’t have to be brat, I mean if you want to brag then do it in your dreams
6:42 Ok some things to know lol. Just for a good understanding 😂: So the “ secret boyfriend “ of Sailish, isn’t actually her bf, they are best friends and create content together because of her famous dad’s channel, Jordan Matter. Also Salish doesn’t have a secret sister, that is her friend Peyton from Ninja Kids ( another yt ) these are all famous RU-vidrs and this “ Ribux “ dude is creating fake stories about the RU-vidr. It’s so creepy and I 100% agree with your statements. Also why does every video that he posts, asking for ppl to click his link. I’m afraid bad bad things are in it so stay safe 😢
@ZNTPWien I care lol + DJ Cook is way better than ZN//TP + You're craving for attention + The reason why your dad left you + Everyone's content is basically better than you + DJ Cook will absolutely destroy you + You're getting reported
