About MasterClass: MasterClass is the streaming platform where anyone can learn from the world’s best. With an annual membership, subscribers get unlimited access to instructors and classes across a wide range of subjects. Stream thousands of lessons anywhere, anytime, on mobile, desktop, and TV. • Subscribe: https://mstr.cl/30SH1wj • TikTok: https://www.tiktok.com/@masterclass • Instagram: https://www.instagram.com/masterclass • Twitter: https://www.twitter.com/masterclass • Facebook: https://www.facebook.com/masterclassofficial #MasterClass
ADVERTISEMENT
It’s baking now. I’ll let you know how it turned out, Chef! Merry Christmas
Swear he said in a previous video not to use Dijon 😂
The mustard flavour can't seep into the center because of the commonly know fact that beef isn't a pourus meat. Flavours and even bacteria can only stay on the outside if the meat.
Swapping out the ham for a layer of chicken mousse is the new meta
Searing does not "Lock in Flavor" SCIENCE
What a talented man full of talent and wisdom! And has a big heart makes the time to help other restaurant owners keep their dreams alive! What a wonderful man! ❤
He did not just say ‘locking in the juices’ 😂. I’m nowhere near a chef and know that’s bogus.
Gordon is such a lame chef
I thought u liked English mustard on it
Locking in the juices?????? That has long been debunked.
Using the Queen of Dijon, that is Maille❤🤌🦚
not a sear if it’s still grey come on gordon
Where’s the rest of the video
Recipe actually looks a lil fool proof
That's RAW
That’s a french dish.. he even uses dijon mustard 😂
❤
I went to Vegas for New Years 2026 and had this beef Wellington at Gordon’s restaurant, Hell’s Kitchen. Probably the single best dish I’ve eaten. Cost of this one dish was $73.95
my friends opinion "his wellington beef in MBS is not worth the price"
What cut of beef do I need?