Hey guys, we are getting ready to cook it Christmas Day dinner for it's just Bob and I and We are going to take the advantage of the fact that it's just the two of us to experiment with Some new recipes and we're going to try beef Wellington so Fred's going to have some eggnog Well, here's some wine. You have wine. Okay. He's going to have wine. We're going to try Cooking some be oh wait. Hey We're going to try making some beef Wellington as usual my job is going to be chopping all the vegetables and he's going to do the hard stuff so We'll see how it goes. You ready? This over here makes my chopping job easier. I should say we're using a couple of different recipes Yeah, we're using a couple different recipes. One is from the tasty website and It's called show stopping beef Wellington and the other one is Gordon Ramsay's Beef Wellington Recipe so we're using a combination of the two to make dinner tonight Okay, what else goes in the mushroom just the mushrooms and mushrooms are time The Butter mushrooms shallot and garlic So butter to the pan, but I need to I need to use the same pan as the other one As they beef. Yeah, I'm going to just but I'm gonna mix the garlic and mushrooms together and then I'll squirt some garlic in We forgot to buy garlic. So we're using the garlic and the two That's okay With a nice meal you have a Manhattan Shades of your parents And I'll use I think I need to do at least three of these Just this many mushrooms Yeah, I'm gonna just that's why we got the food processor out cuz it's easier. They're doing it by hand Got the appliance I might as well use it Sure, you gotta steer all the sides and the edges and Yep Try not to Call these are Yeah, these are strong Description below for you all in case you want to give it a try terrible. So maybe you don't want to try Fred cooks it turns out good, you know turns out good We're also going to make some steamed broccoli and garlic mashed potatoes and this morning I made Um My eyes are watering biscuits from scratch Made a big old giant mess doing it. I will insert said clip of me making biscuits here right here with some music And the biscuits viola biscuits biscuits the biscuits were a polygene recipe that in the description below too We need to get footage of your meat. That sound is bad. I didn't mean it that way The food processor doesn't work if it's not plugged in Some garlic and some thyme in the food processor. We're done Well, I have to cook it thought it would be funny if we do all this trouble with the meat And then we're gonna do we're gonna do box mashed mashed potatoes We're not doing the mashed potatoes from scratch Not this time It's all right mostly just because it's just the two of us So nobody cares if the mashed potatoes are from scratch or not You know, it's fun when you have to read The recipe directions like three four times to get it right and you still don't think you have it right Right Anyway, he's finishing searing the meat then we're gonna take the Take it out of the pan take the strings off of it because it's tied together Spread it with the mustard. He makes two we didn't have English mustard I know it's a shocker to all of you who know that friend loves condiments, especially mustard But we don't have English mustard So he spread um spicy brown mustard together with um Bertman original ballpark mustard Cleveland's famous. I don't know this one With this one Because we don't have English mustard. They're probably both the wrong kind mustard, but it's what we Well, we have a lot of them. It's what he picked. So he mixed them together We'll spread that on the meat and we'll let it rest And cool while we're working on the mush cooking up the mushroom mixture and Getting the water out of it basically Okay, nicely a little brown piece of me Put down a layer of the prosciutto then the Mushrooms and then we put that on top and we roll it Do the mushrooms have to be cool? Yes And the prosciutto just driving crazy Yeah, it does.  Yeah I'm sure It is trust me It just wants to stick to itself doesn't want to cooperate So I'm over here with the mushrooms I'm just cooking them The medium heat Till they get dark and thick Right took the crap.  I got it I can do that Meanwhile, he's fighting with the prosciutto Yeah It's prosciutto. It's in an uncooperative Once it's wrapped with a dough and everything that we chill it we chill for four and after First western all sides of the meat while still warm let the meat rest while making the mushrooms Go dry the same pan add butter mushrooms Shallot minced garlic Eating heat cook stirring occasionally until all liquid evaporates the mushroom mixture becomes thick 25 to 30 minutes like dry paste Remove mushrooms and pan let cool Place a large layer of well-lapped sheets of plastic wrap on the work surface and that's placed the length of the Of the length and width of the ten loin the overlapping strips of prosciutto on the plastic Spread the layer evenly tighten I got a joke. I don't know what's worse waiting for water to boil or waiting for mushrooms to cook It'll take a long time Low and slow I think so this is going to be pretty funny I'm getting ready to make the red wine sauce as soon as he's done with the mushrooms Um, Arnie sent her husband Katie and Brendan gave us some wine for Christmas Brendan's a friend of Brendan's evidently makes wine and so We have this It is no name red At least I think it's red I don't know what I don't know so we're going to make the sauce with it Hopefully the wine doesn't suck So We'll see we'll be back. Okay. I'm gonna admit. I don't drink anymore or not often anyway Don't drink any less either. No um I can't tell I can't decide if it smells good or smells like vinegar I'm gonna have to taste a little bit Yeah, I need glass I need to know what I'm cooking with I'm gonna use one of grandma Jenny's glasses It's definitely red It smells like red wine Has some bitter after notes Is that a thing? But it's not bad I think it'll make good sauce You want to try it? Sure. You can have bread try it. It's a little bitter. It's a little bit on the bitter side But I think it'll make a good sauce If I was still drinking Um, this is the kind of red wine. I actually like it like my coffee really dark and really bitter. So Not Fred's favorite. He likes sweeter wines Fred's over there off camera He's playing with his mushrooms Trying to get him to cool off Enjoy drinking a jack and coke You need new one Fred. It's empty I'm working on this sauce red wine So I want to ask you all What do you think about doing a cooking with Fred and his kid? Because it turns out our daughter's actually not a bad cook In fact, she's kind of a good cook I'm wondering if we can get her on camera cooking dinner Right, right. I think it's a good idea. What do you all think? Let me know in the comments below So Fred's got the mushrooms just about cool and you're smearing Onto the prosciutto Mushrooms smear That I'm sure is going to taste good, but I got to say what the people are probably thinking Sort of looks like poop Yeah, it looks like poop. Yeah I'm sure it'll taste good, but you know, there's that The consistency of spackle That's it.  So there's that That thing going for us Yep All right, we'll be back when I say that on camera, Fred I said, uh, so I'm smearing all the uh all the Mushrooms on the prosciutto and I'm sure that you know if I do anything wrong with your friend vicky vicky. Yeah vicky brown Vicky brown. I'm sure she'll put comments in there saying you did this wrong For those of you who are on youtube fans. She has a channel here on youtube It has nothing to do with cooking uh called messy table studios, but fun fact. She's a retired chef And I'm sure we are doing a whole bunch of stuff wrong I'm sure we are but that's okay. It's you know, we've never made this before so when we're not professional cooks So, you know, there's that We got our smear You waiting for me to yeah, you're gonna Yeah, you took all this string off, right?  I'd probably yell back so that would get me in trouble try Even if he was right and I was wrong I'd still yell back Okay, look at that Alrighty, all right close the fridge for 15 minutes Okay, meanwhile we'll work on the sauce and maybe try to clean up some of the mess in the kitchen Yeah You did a great job wrapping that up I would probably have flung meat and mushrooms and mustard all over the kitchen. Yeah But you did a good job So the meat is chilling the sauce is reducing And yeah, help pastry's ready. Yeah puff pastry. There we go So wash we got that Yeah, watch how we we wrap it up again, and then we put it back in the fridge for another 15 minutes Yeah, and fred might want to decorate the top. So we'll we'll make sure to get some footage of that a little bit Put some crisscross Got some little leaves or something. Yeah. Yeah, maybe Freakin ring has gone off so much today I gotta tell you we have a ring security system that chiming in the background if you're hearing that is the ring Most of the time today it has been the deer, but I saw the Trash pandas on there a little while ago. So it evidently they're out now So, yeah, and if you don't know what a trash panda is a raccoon Trash panda. Yeah, all right. I'll be back Yeah, that's probably We've been here a year and we put everything away There's a problem with that. We can't find anything We don't we don't know where anything goes. It's okay.  My channel is to 18 plus It's 18 plus. Yeah, I'm demonetized should be like 25 plus. Yeah All right, fred. Let's see you wrap your meat And no, we didn't make puff pastry people. We bought it in the refrigerator section like hello I know again gordon ramsey if you're watching which you're probably not but if you are you're horrified. I'm sorry I'm gonna give any overlap You could use the extra bits for the ends if they don't cover absolutely Okay Well, there you go. There's a beef wellington Goes back in the fridge. Yep for about another 15 minutes Put the oven on preheat it. Yep We're temperature fred 400 For how long do we cook it 40 minutes? Cool. While it's cooking we can keep reducing and cook the potatoes in bed Sounds good to me Okay, here we have our chilled beef wellington Looks like a giant burrito Yeah I was gonna say a corn dog without the stick You're trying to read with me He's just using a fork to score some lines which again My friend vicki brown or gordon ramsey. I know we're doing it wrong Be gentle in your criticism, please Gordon ramsey said oh use the back of a fork or use the back of your knife Yeah, most things kind of gooey. So It doesn't matter It's gonna look it's gonna taste awesome. I know it Okay, you got that it may be ugly, but it'll taste good So fun fact bob and I have had the real authentic gordon ramsey beef wellington For my birthday at his restaurant in los vegas So we know what it's supposed to taste like We'll see what happens It means the oven's ready Holly balls How about berries dear? I mean, I know we're already demonetized, but you know That's some berries Are we supposed to put water on the back of those so they stick? Don't know dear. Yeah, I'm not sure. I don't know.  Um, it's beaten eggs Then we're gonna pop it in the oven do a little cleanup And work on the potatoes and the veggies While the sauce is on the very back burner doing its thing slowly reducing And yes, if you hear that gurgling, I've already got the dishwasher running because we've already filled it up already We're kind of messy cooks just FYI In case you haven't figured that out yet, and if you haven't figured that out yet, where have you been? Cooking is messy business Okay, that's what it's what happens. All right 400 degrees for what 30 40 minutes 40 minutes 40 minutes Okay, so we've got 10 minutes left 10 minutes. So we're gonna cook the veggies and the potatoes The sauce is done sauce is done Meets cooking needs cooking. I'm excited.  We'll check it out. We'll work it out. We'll be back Okay, I think fred's meat is done The meat's done. There it is How pretty is it? Let's get a close up of that. Should we get a close up of that here? Yeah That's a beef wellington medium rare And it's just the two of us so I'll get this here. Yeah, this is my hand and that's the size that I think it looks like a football We're gonna be in beef wellington for days days for days fred. Yeah, but it came out good, huh? We said we were going to make a little one. I think we didn't make a little one We made I should we should have gotten those little just those little individual Fillets. Yeah. Yeah, a little tiny one tiny one individual one. That's okay. That's all right What do you think? I think it looks good. It looks very yummy. It's got holly.  Yeah Then it was about 140 degrees in there. So that's medium rare. Cool So I'll go and cut it up. So we're gonna have dinner and we will get you a shot when it's all plated We'll be right back on there. We go. So we're gonna have christmas dinner Our beef wellington. I'll get you some shots of the dinner plated But we hope you all have had a very merry christmas By the time you see this it'll be over, but we hope you've had a good one We have had a fun time and we've enjoyed the youtube channel And uh, where are you? There you are friend. We've enjoyed the youtube channel and bringing you all cooking with fred Let let us know what you think in the comments below if you have any questions comments or concerns And what would you like to see in the new year? Do you want to see cooking with fred and his kid? Because I think that might be interesting. Yeah He'd be that might be fun. All right. That's it for today Don't forget to like share and subscribe and go out and have a great day Do something nice for yourself because you deserve it. Have a very christmas and we'll see you later.


No one would you know now what advice would you share for current students or maybe even prospective students Back at back at the school knowing now what I know as you say I think that being a student is about really enjoying being that being that in that moment of Being a student of course you can have all kinds of ideas and dreams of getting professional experience and that's great You should pursue that but also just enjoy being in that learning environment that the school offers