**The Epic Battle of the Beef Wellington**

In the culinary world, beef Wellington is a dish that evokes emotions and test even the most skilled chefs. For two talented contestants, Nick and Guga, this challenge would prove to be a test of their skills, patience, and nerves. The goal was simple: create the largest beef Wellington in the entire world.

As they began laying out the prosciutto, Nick and Guga knew that this dish required precision and perfection. "Okay, we need to make a bunch of perfect layers," said Guga. "Guys, you got this." The contestants started assembling the Wellington, carefully placing each layer on top of the other to create a harmonious balance of flavors and textures.

With 15 minutes left before it went into the oven, Nick and Guga were determined to finish the dish flawlessly. "To step it up. Literally," said Speaker 9. The tension was palpable as they worked together to ensure every layer was in its correct place. Nick, who would be presenting the dish to Gordon Ramsay, took charge of the final steps. "To finish this up. We're going to patch it up with prosciutto wherever we see an open hole," he instructed.

As they carefully spread the duxelle over the prosciutto, Guga couldn't help but feel a sense of nervousness. "I'm excited to roll this thing up, but I'm a little nervous," she confessed. Nick reassured her, "We only have five minutes left to get this thing in the oven." The team worked together seamlessly, pushing tables together and carefully rolling the Wellington.

The prosciutto came off perfectly, and Nick exclaimed, "Well done, guys. Wow." With just three minutes left before the dish went into the oven, they began the final preparations. "And aside from cutting it open and feeding it to Gordon, this is definitely the scariest part of this challenge," Nick said. The team was on high alert as they carefully placed a lattice pattern over the Wellington.

As the clock ticked down, the tension built up. "We are so close here," Nick whispered to Guga. With just two minutes left before the oven cycle started, the team pushed the dish all the way in until it clicked. The moment of truth had finally arrived.

The big, gigantic oven door swung open, and the team held their breath as they revealed the finished Wellington. "It's literally a perfect golden brown," Guga exclaimed. Nick beamed with pride, knowing that this dish was not only perfect but also the largest beef Wellington in the world.

Gordon Ramsay, the infamous chef and judge, arrived to taste the dish. When he saw the size of the Wellington, his eyes widened in awe. "Look at that thing! I've got the sauce," he exclaimed. As they took their first bite, Gordon's reaction was one of delight. The beef was tender, the prosciutto was crispy, and the duxelle added a rich, earthy flavor.

As they savored the last morsel, Nick revealed the official Guinness World Records attempt for the largest beef Wellington. And, to everyone's surprise, the team had achieved a whopping 25.76kg! The crowd erupted in cheers as Gordon congratulated the team on their achievement.

The final words from Gordon were: "Don't subscribe to his subscription tomorrow. We got 20 million." Nick laughed, knowing that this was just the beginning of an incredible journey with his fans. And so, the team celebrated their victory, already looking forward to the next challenge and sharing it all with their subscribers.

"WEBVTTKind: captionsLanguage: enNick:Today we're breaking a Guinness World Recordwith Gordon Ramsay.Gordon:Now we'll be making the world's largest beefWellington using my personal recipe.Nick: The record tobeat is £50.But what exactly makes for the perfect beefWellington?Gordon:Right. First of all, gotta get that sear.No colour, no flavour. Then that duxelle,then the prosciutto, then the crates.And then, of course, that delicious, flakypastry.Nick:Luckily, if there's one thing Gordon is knownfor, it's the beef Wellington.Any advice on how we should do this?Gordon:Don't fuck it up.Okay. Off you go. Start the Wellington.I'll make the sauce. Excellent.Nick:The real challenge today, aside from the factthat Gordon is counting on me to turn thispile of ingredients into the perfect beefWellington is time.Because this is our biggest cookingchallenge ever.I've called in some backup to help me outsome of the biggest names in food.I call them the Steak Avengers.Oh, looks like Gordon's already texting me.Guys, come on in. I think we got ourselves amessage.Gordon:Hey, guys, it's me.Listen, Sauce's coming along fine.Please make sure when you put thatWellington together, it is absolutelyprecision and immaculate.I can't wait to see it.Hurry up, Nick. Let's go.Nick: Max.You guys got the meat? You're going tohandle the duxelle and the crepes, and I'lltake the prosciutto.Chef1:Three, two, one.Beef.Nick:One of the most important parts of a beefWellington is the prosciutto.I'll be using this giant and very dangerousdeli slicer to get the best slices ofprosciutto I can possibly get.This prosciutto was shipped all the way fromSpain and is some of the best in the world.I need to take off one corner of theprosciutto and now we're ready to slice forcarving our prosciutto. I first need to setthis at the proper number, which will adjustthe thickness. I'll place my prosciutto intothe machine, clamp this down to secure it,and it's time to slice.Now the goal is to get even and consistentslices of prosciutto.These will eventually be used to wrap aroundthe meat that Max and Guga are working onright now. This prosciutto looks incredible.It's ready to go. Guga:All right, Max.first thing we got to do is remove this fat.Let's do it. We're going to be completelyfusing this thing together with meat glue.If there's any silver skin, it's not goingto stick together.Guga:More fat, more better.But not today.Nick:The reason I gave you guys both the beef towork on is because I myself do not want towork with meat glue.Guga:So you're making us do the dirty work foryou?Oh, Nick, we like it.Guga:It is a traditional mixture of mushrooms,shallots, garlic and thyme.We'll be using a mixture of mushrooms,starting with these white button mushrooms,shiitake mushrooms for that nice umamiflavor, some golden oyster mushrooms, andfinally, some king oyster mushrooms.Now it's time to chop to cook our duxelle.Both pans are going to get a little bit ofolive oil.And this one here is for our crepes and bothpans.We're going to start with some shallots andjust a little garlic.And once these have become nice andsoftened, we'll add in my mushrooms.Nick:You look like you need a hand over here.I'm going to help you out with some crepes.These we're making ourselves.And what this will do for our Wellington iswrap it up nicely so there's no leakage.We need our Wellington to stay perfect.Golden brown.Max:I think we're just about done trimming here.It's time to suit up.Guga:Let's do it. Meat glue is extremely dangerous.Max:It's an enzyme that completely glues proteinstogether.Guga:I get scared every single time I have to useit.Max:If you breathe it in, it can literally makeyour lungs stick together.Hence the gas masks.Guga:When dusting on this meat glue, we need tomake sure that everything is spread nicelyand evenly.Max:If we don't fully coat every part of thismeat, the Wellington will look terrible whenwe eventually cut it open.Guga:To hold it together while it sets on thefridge, we'll tie it all up with Butcher string.Max: And now that none of the meatglue is exposed, we should be safe to takeoff our masks.Guga:Beautiful. We need to wrap it up because whenwe're cooking it, we don't want any water togo inside of the meat.MaxThat's a big piece of meat.Sure you can handle that?Guga:You know, they always say my meat is big andhere's why.Chef1:To finish off our duxelle, we're going toseason this up with a little bit of time, agenerous amount of salt and finally finishwith some pepper when it's nice and cookedthrough. Add it to the rest of your mixture.Nick:Now that we've got everything prepped out,it's time to start cooking.And this here is going to be our giant sousvide bath.We'll fill it to the top with water and thenset the circulators to 130°F.Once our water has come to temp, we canfinally take our giant log of meat and placeit right into our sous vide bath, whichhopefully will cook our meat to a perfect,medium rare. This is now going to cookovernight for about ten hours and we'll beback in the morning to check on it.But we better hope this works because we'renot going to have much time left to finishafter we come back. It's currently justbefore 5:00 in the morning and we are goingto check on our Wellington. I've beenfreaking out.I've been nervous about this the whole timeand I didn't want to wake the Steak Avengersbecause I felt kind of bad.So I woke up Manny to come with me.This has been going all night. Hold on.Manny: What's wrong?Nick:They're off. What do you mean?The things are off? The water's cold.Oh.Manny:My room time. TurnBack on.Oh, man.Manny:How long is it off?Nick:The fuse could have blown an hour ago, but italso could happen six hours ago.I mean, it definitely doesn't feel cooked.I think our best bet is just cranking theseup as high as we can possibly get them.I am probably going to sit here and watchtill the water comes to temp, but the onlyworry now is that if we're not careful, thismay overcook.It's just past 630.Now. We've let this go as long as wepossibly can, and it's now time to bring thisto the only bakery we could find that has anoven big enough to actually fit this inthere. We've done the best we can, and atthis point, we can really only hope that it'scooked. This right here is where we're goingto be baking our Wellington today.As you can see, it's so big that all four ofus have no problem fitting inside.You guys go start prepping the Wellington.I'm going to FaceTime Gordon to check in andpreheat this oven.Hey, Gordon.Gordon:Hey, Nick. How's it going?Nick:It's going okay. We had a little bit of amishap with the sous vide bath, but I thinkeverything's coming together now.Gordon:Okay. Hurry up, please.I'm dying to see that Wellington.See you in a bit.Guga:After the mishap this morning, we can onlyhope that it's fully cooked, but we'll findout once it's baked.MaxYou want to treat this thing extremelynicely?Just like a little baby. A little meat baby.It feels like the perfect medium rare.Guga:You better believe it.Nick:All right, guys, we got to move. We only have30 minutes to get this thing in the oven.Chef1:Next step, we have to pat the whole thing asdry as possible because we're about to torchit.Nick:The final step before torching it is toremove all of the string that's wrappedaround the meat. We have to be extremelycareful right now because this is when themeat could split totally apart.For me, this is a bit of a sore subjectbecause it makes me remember when I left thestring on in one of my last episodes ofMasterChef.Gordon:The strings are. We'd lose a star if we sendthat out to the customer.Guga:There's no pain big enough to sear this.It's time to torch.Nick:Now that it's gotten a beautiful golden browncolor, it's time for the mustard.MaxAnd this is the traditional way to do it.For Wellington, directly after searing, weadd a nice thin layer of mustard.Nick:While those guys finish painting that inmustard.We're going to go ahead and start rollingout our puff pastry for the outside of ourWellington. Once this has all been laid outand fused together, we're going to add someparchment on the.Guga:Top and I'm going to roll everything togetherto fuse all the edges.Nick:What we're trying to do is make one giantpuff pastry sheet big enough to wrap aroundour whole Wellington.Chef1:Next up, we're going to lay out our crepes ontop of our puff pastry.This is going to.MaxHelp trap in that moisture and prevent asoggy bottom.There is absolutely no way we're servingGordon, a Wellington with a soggy crust.Guga start laying out the prosciutto.Guga:Okay. We need to make a bunch of perfectlayers.Guys, you got.Speaker9:To step it up. Literally. You got 15 minutesto get this in the oven.Oh, we're done.Nick:To finish this up. We're going to patch it upwith prosciutto wherever we see an open hole.Guga:The final step to bring it all together is tospread our duxelle.Nick:This has sat in the fridge overnight and wehave to make sure it's in a nice, perfectlayer over our prosciutto.Everything looks pretty spread out rightnow, but it'll all come together shortly.Guga:I'm excited to roll this thing up, but I'm alittle nervous.I'm not going to lie. I hope it staystogether.Nick:We only have five minutes left to get thisthing in the oven.We're going to start rolling it, keeping itas tight as we possibly can because therecould be no gaps in any Wellingtons.Be careful. Be careful. Oh, shoot.The prosciutto is coming off.Good.Guga:Well done, guys. Wow.Good job.Nick:We're going to push these tables together.MaxAnd now we'll continue rolling it up, beingextremely careful here.Nick:And aside from cutting it open and feeding itto Gordon, this is definitely the scariestpart of this challenge. And we had to bringin all hands on deck to finish this off.We are so close here.We just have to paint the whole thing in eggwash.Man1:Two minutes left, guys.Nick:Well, carefully place our lattice patternover the Wellington.Guga:Andreposition it to make it look nice andpretty.And we finish it off with a bit more of eggwash.Nick:And finally, a nice pinch of salt.The very last step is very carefully slidingthis onto our sheet tray.We can't mess this up, guys.Oh, okay.Yeah, It's time.The big gigantic oven.Max: We're going to pushit all the way in until it clicks just likethat.Nick:And it's ready to cook.Guys, you ready for this?Guga:Yes. Come on, open it.Let's go. Let's go, Let's go, Let's go.Nick:Here we go.Guga:Oh, wow, wow.Guga:Wow.Nick:It is literally a perfect golden brown.Guga:Guys, hold on. It's what's on the inside thatmatters.You guys ready for this?Guga:Let's go. Okay, here we go.Oh, my God. Is this scary?Nick:Okay, The moment of truth.Speaker10:Oh, it's perfect.Nick:I really hope Gordon's going to like theWellington, but we're about to find out.Let's see.Gordon:Nick, you got the welly?Nick:I got the welly. You got the sauce?Gordon:Look at the size of that thing.I've got the sauce. Let's go.Look at that thing.Beautiful. We need a vat of sauce, man.It's got a beautiful sheen.It's rich, it's sumptuous.Nick:Do we takea bite before we find out if it's a worldrecord?Gordon:Shall we? What the F.Oh, man.Look at that.Nice and delicious.That's good. The only thing.Nick:Remaining is finding out if this is truly thelargest beef Wellington in the entire world.Gordon:I'll kill him if it's not.Andy:Gordon.Pleasure. Nick. This was an official GuinnessWorld Records attempt for the largest beefWellington. Now, the record to beat was20kg.I've confirmed the official measurement, andI can officially say that you achieved.25.76kg. Congratulations.You're officially amazing.Yes. Yes.Gordon:I love you. Yes.Amazing.Nick:Thank you all so much again, for 10 millionsubscribers.Gordon, any last words?Gordon:Yeah, don't subscribe to his subscribetomorrow.We got 20 million.20 million.Hurry up, Nick. Catch up.Nick:And don't forget knife drop launches in justthree days, so make sure to go pre-order yourcopy now. Ten of you who order will randomlyget a signed copy by both me and Gordon.And one last thing. Thank you so much to allof you for subscribing.We couldn't have done this without you.\n"