Beef Wellington CAGE MATCH: Gordon Ramsay vs. Julia Child vs. Jamie Oliver

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Thanks to Graza for sponsoring this video! Get 10% off your order at https://graza.yt.link/Ju0OF1m using ANTICHEF10 at checkout. Gordon Ramsay has the most famous Beef Wellington of all. BUT, is it the best? Let's stack his recipe up against two legends and their recipes. Hold on to your butts. 00:00 The Brief 02:10 Jamie Oliver 16:51 Julia Child 36:26 Gordon Ramsay 49:37 Order up! The Results Support the Channel Patreon → https://patreon.com/antichef Follow Me On Instagram → https://www.instagram.com/antichefjamie #beefwellington #gordonramsay #juliachild #antichef #cagematch #jamieoliver Recipes: Jamie Oliver’s recipe: 2 Ibs center fillet of beef, trimmed (the timings below work perfectly for a fillet roughly 4 inches in diameter) olive oil 2 large pats of unsalted butter 3 sprigs of fresh rosemary 1 red onion 2 cloves of garlic 1¼ Ibs mixed mushrooms 3½ oz chicken livers (cleaned) 1 tablespoon Worcestershire sauce optional: ½ teaspoon truffle oil ¾ oz fresh bread crumbs 1 x 14-oz block of puff pastry 1 large egg GRAVY . 2 onions 4 sprigs of fresh thyme 1 heaping teaspoon blackcurrant jam ⅓ cup Madeira wine 1 heaping teaspoon English mustard 2 heaping tablespoons all-purpose four, plus extra for dusting • 2½ cups beef broth (hot) ———- Julia Child’s recipe: Beef Filet tenderloin (Julia asks for a 12i ncher) Suet or oil Marinade: ⅓ cup light olive oil or cooking oil A small heavy saucepan ½ cup each of sliced onions, carrots, and celery stalks ¼ tsp each of dried thyme and sage 1 bay leaf 3 allspice berries or cloves 6 peppercorns Salt 1 cup dry white vermouth ⅓ cup cognac Duxelles: 2 lbs. mushrooms 2 Tb butter 4 Tb minced shallots or scallions ½ cup dry Sercial Madeira Salt and pepper 4 to 5 Tb mousse de foie or foie gras Pastry dough: 3 cups all-purpose flour (scoop cup into bag, level off with straight-edged knife) 1¾ sticks (7 ounces) chilled butter 4 Tb chilled shortening 2 tsp salt ¾ cup iced water Extra 2 tb butter for mock puff pastry Madeira Sauce: Simmer marinade ingredients and mushroom juices with 2 cups beef bouillon and 1 tablespoon tomato paste for 1 hour; when reduced to 2 cups, strain, degrease, season, and thicken with 2 tablespoons of cornstarch beaten with ¼ cup of Madeira. ——— Gordon Ramsay’s recipe: (This is for two Beef Wellingtons) Two 14-ounce beef tenderloins Olive oil 1 pound mixture of wild mushrooms, cleaned 1 thyme sprig, leaves only Sea salt and freshly ground black pepper One 12-ounce package frozen puff pastry, thawed 8 slices of Parma ham 2 egg yolks, beaten with 1 Tbsp water and a pinch of salt FOR THE RED WINE SAUCE 2 Tosp olive oil7 ounces beef trimmings (ask the butcher to reserve these when trimming the tenderloin) 4 large shallots, peeled and sliced 12 black peppercorns 1 bay leaf 1 thyme sprig Splash of red wine vinegar One 750-ml bottle red wine 3 cups beef stock Sea salt and freshly ground black pepper