Step by Step Guide to a Perfect Beef Wellington | Chef Jean-Pierre

Well, hello there friends. Beef Willington, you've been asking me. Here it is. Stay tuned. I'm going to show you exactly how to make it, friends. You can do this one. Remember, thumbs up if you like the video. Don't forget to subscribe to the channel and ring that bell. Stay tuned. We're going to make it together. Beef Willington, friends. All right, friends. Well, let me show you how to make this Willington. First thing, we got to get the beef. All right. I got a whole tenderloin here. It's about a four, four and a half pound tenderloin. That's enough for what I'm going to do. And what we're going to use here, we're going to do, we're going to use the Chateaubriand. Now, you can certainly buy just this, but then I guarantee you're going to pay the same price for this. Then you're going to pay for the whole thing. Get the whole thing. OK. So there is a video on how to clean it. Already, I already made that video. So you'll see it. All we want to do, if we get the Chateaubriand, we want to get this part right there, friends. The head and the tail we can use for something else. And if you watch that video on how to cut it, you can do it. OK, so we're going to use the Chateaubriand and that comes from this and this. All right. This and this we will use for something else. Now, what do we do with this? This is the the prime piece of the tenderloin of beef. So we're going to salt it and pepper. We are going to brush it with Dijon mustard and we're going to let it rest in the fridge for at least a couple of hours and then we'll do the rest. All right. So the first thing we're going to do is we're going to put some pepper and salt and let that salt penetrate for at least 45 minutes to an hour. So at least you got to you got to have at least an hour, an hour, my friends, to do this. OK, you got to do it. And all we're going to do is we're going to get some nice crust malat reaction. We're going to get some beautiful crust in there. OK, very simple so far. This is like I say, this is not a meal, folks. The kids are hungry. Let's make them a Willington. This is something you're doing for a special occasion. And now let's make sure the heat is super, super hot. I don't want to be in there longer than I have to. We're not doing a reverse sear when you have such a small piece. Reverse sear is for when you have a bigger piece of meat. There's no. You can do it if you like to, but not in a Willington. We're going to cook it in the dough. All right. There's no. Remember, when you make a fillet Willington, the dough is the star of the show. The beef, of course, is. But what's most important is to make sure beautiful golden brown. The heat I'm looking for here is three hundred and seventy five degrees. And well, if I put it on high, it'll work better. I'm using clarified butter, not regular butter. If I use regular butter, my milk protein are going to burn and it's not going to work. If you don't have clarified butter, use a avocado oil, use a safflower oil, use whatever cooking oil you want to use. But make sure it's super, super hot. We want to go in and out of the pan as fast as we can. All we want to do is create some beautiful malat reaction. All right. Now we've got the right temperature. I'm going to put it in here and don't touch it. Just let it do its thing. It's very important. We want to get that beautiful caramelization and the Maillard reaction. OK, it's really important. That's part of the flavor, friends. All right. Now we're going to get both ends really quick, really quick. We don't need to cook them very much. They're going to cook. So this process, friends, has to be super fast at a very high heat. OK, so now while it's still hot, let's turn this off. Get this out of the way. While it's still hot, let me get a paper towel. OK. And now we're going to brush it with Dijon mustard. It has to be Dijon mustard, friends. And we're going to let that mustard flavor and that salt and pepper penetrate. Really important. Be generous. And I don't take the mustard out of the jar. Otherwise, you contaminate your whole jar of Dijon mustard. You see? So I use a silicone brush. Those are really cool. And you can wash them really, really nice. I see people painting with a brush they got at Home Depot. Those are great for painting. OK, that's all they're good for, friends. Be generous. More generous than you would be. It's really important. We're going to take a plastic wrap. I'm going to go there. Let me wash my hands real quick. We're going to pull the plastic wrap out. And I got this really, really cool wrap dispenser. I got that online. I think I got it like at a web restaurant or something. All right. Now we're going to take this. We're going to wrap this this way. Wrap it. Wrap it. Wrap it. Wrap it. Wrap it. Put it out of here. And all I do at this point, friends, I go like this. And look, I grab both hands and I just I just do this. Keep it nice and tight. You see? Just like this. Now I got a beautiful sausage. I want to take this and I'm going to put it in the fridge for a good two, three hours. All right. And then we're going to make the duxelles. And then we're going to make the crepes and then we're going to put it all together. All right. So we'll be back to make the mushroom duxelles. OK, friends, now we're going to make the mushroom duxelles. I'm going to tell you a quick story. That better be quick. This is probably one of the first thing I learned to make in a commercial kitchen. I was in a three star Michelin Guide restaurant called Le Stade aux Beaumanières in Bordeaux, Provence, where I was doing my apprenticeship when I was 14. And duxelles was one of the first thing I learned how to make. So it's butter. It's shallots. Then we're going to cook and we're going to cook for a little minute and we're going to get them golden brown. Lightly, lightly golden brown. And then we're going to put some mushrooms in here. Friends, this is a portobello mushroom. You can use a regular mushroom. You can use whatever mushroom you can find, whatever makes you happy. But they have to be cut very, very, very, very small. Look at this. Look at this. This is like super, super small, friends. And you'll see why in a minute. It's more like I wouldn't call it the moose, but it's more of a I don't know how to call it. It's more like a paste you put around the beef. You'll see in a minute. But these guys, it looks like a lot of mushroom. That was just that was probably 10 ounces of mushroom. So it looks like a lot, but it's really not a lot. And they're going to reduce down to nothing. By the time I get rid of the water, mushrooms are 80 percent water. So by the time I get rid of the water, I'm not going to be very much left. OK, so first thing we're going to do is we are going to let this shallots turn translucent. So they release some of the acidity and they become nice and buttery. I love the smell of shallots that are cooked in butter. What else are we putting in here? Very simple. We've got mushrooms already. We talked about that. I got ham in there. For those of you that don't cook with ham, don't worry. Just don't put it in. You know, you don't have to ever replace it. You know, ham product, unless it's a structural ingredient, you don't have to replace it. Just don't put it in there. You don't need to replace it with anything else. It's not necessary. So if you don't eat it, you don't eat it. Right. Because in this recipe, I'm going to be putting prosciutto. So I can certainly put the ham in there. And this is what I call a black forest ham. I get it at the grocery store. I get a thick slices and I cut it in a very small diet. Again, everything's small. And I got fresh tarragon. Tarragon, we're going to put it in there. If you don't have tarragon, you can use thyme. You can use rosemary. You can use whatever makes you happy. One or two herbs. That's it. OK. And see, see right there. Look, they're golden brown. That's all I wanted. Right. And now we're going to put a mushroom in there. And you're going to be amazed how long it's going to take, my friends. So we are going to do it. And look, look, look how much it is. I barely, barely, barely can put it all in a frying pan. Isn't that amazing? Well, you're going to be amazed at what happens to these mushrooms when it's done. So again, that is part of the deal in the recipe where you can make all this in advance. Matter of fact, I highly recommend you make all this in advance. You don't want to do this at the last minute. OK. And we're going to put salt and pepper. And the salt is going to help us, again, getting rid of the water in there. And we're going to let this cook. And this is going to take, I would say, a good seven to ten minutes, if not more. So we're going to let it cook for a while. When the water has mostly disappeared, we'll come back. We'll put the ham and we'll put the tarragon. We're not just seasoning. And that's all we're going to do. We're going to do that. We're going to wait and and let all the water out. You'll see. It looks like no water is going to come out. Wait until you see. We're going to stop it for a second and then we'll come back to you when you see how much water is in the pan. OK. OK, friends, I just wanted to show you. Look at this. We lost about half of the volume, but it's been a good 10, 12 minutes. It takes a long time to do this, friends. So be with it. Don't just put it on and go do something because you're going to burn the bottom. And look at this. Earlier, we could hardly put anything else in the frying pan. Look at now. We're going to continue cooking it for a little bit longer. OK, I want no more. See all that is all water right there. All that water is covered up. You put your hand right there. You get wet. You see it's all water right there. We're going to let it out. All right. We're going to continue doing this for another few minutes. All right, friends. Well, look at this. We got very little left. Make sure you got to mix it first. Otherwise you'll burn them. We don't want to burn them. We just want to get rid of the water. All right. So now I'm putting my ham in there and you just want to make sure you don't add a ham that has water added to it. You know, you got a good ham, a little bit of tarragon, fresh tarragon. And you know what? I forgot. But I have this beautiful porcini salt. That's amazing salt, friends. I'm going to use a little bit of my porcini salt. It's really, really delicious. All right. We're going to mix all this up. I got one more trick. Oh, it smells amazing, friends. The tarragon just finally came through. It's really, really, really something. I got one more thing I want to do, friends. Let me get a bowl. I want to add. This is a trick you learn when you make a mousse. It's to add egg white and the egg white is going to help. It's going to help binding the whole thing, friends. We're going to put this in here. Put it all in there so I can add my egg white. You see, we're going to put it all in there and the egg white is going to act as a binding agent. Well, I didn't make too much of a mess. Not too bad. All right. So we got the salt. We got the pepper. And then one more trick. There's always a bunch of tricks. So we're going to bind this together. The egg white is transparent. You'll never know it's in there. It just helps binding the mousse, the duxelles a little bit, right? Smells amazing. Really like, wow, I love the smell. Some people add garlic to it. You can certainly add garlic. But now I don't want to leave it in a bowl because you see all that steam right there? That's water. So we're going to take it in a cookie sheet and we're going to let it rest until it's cold. See? And this is it, my friend. You can use this to stuff a pork tenderloin, a chicken breast. I mean, you can use this for so many things. This is a classical. And we're going to leave it like that. And the reason why I put it in a cookie sheet versus putting it in a bowl, if I put it in a bowl, the moisture is not going to escape as easily as it is doing it right now in a cookie sheet. That's it, my friend. This is a very, very beautiful, tasty duxelles. We're going to refrigerate it. Not quite yet. I'm going to leave it at room temperature for a little bit. So most of that steam comes out and then I put it in the fridge. And then we're going to put we're going to we're going to go to step three or step two or three, whatever it is. All right. So we'll be back. OK, friends, we're not going to make the crepe again. That's something you can make in advance, a day or two in advance. Put it in the fridge, wrap them with plastic and don't worry about a thing. All right. Crepe batter, very simple to make. It's I'll give you the recipe in the video, but it's a cup of flour, two eggs, a cup of milk, salt and pepper. And you've got a crepe. The perfect crepe to make a perfect frypan to use to make a crepe is a crepe that has this kind of edges. Whatever you want to call that rounded edges. So not square. If you don't have one of those, you probably have one of those. And to make a crepe like that, I want you to pick up the biggest frypan you got, because bigger the crepe, easier it is going to be. Why are we using a crepe? You'll see. You'll see. We want to get a regular batter. We want to use regular batter. We don't want to use clarified butter because we like the milk protein. It's going to give your crepe a nice color. Nothing you're going to see very much in a Willington, but in a rule of thumb to make a crepe, you've got to have a pretty crepe. Very pretty. And that's going to make a pretty. All right. So I use a silicone brush. I brush it in and I want about 300 degrees roughly. So the batter is not going to burn completely, but I have hot enough of a frypan to make a crepe. It's about a four ounce ladle because it's a very big frypan. Normally, three ounce ladle is enough for eight to 10 inch frypan. OK, this is a 12 inch frypan. So this is going to be a very big crepe. We put it in the middle and we go all the way around it and we keep turning. We keep turning. We keep turning until the whole frypan is covered. Keep turning. Keep turning around. Keep turning around. You see, you want to keep turning around because and if you miss a couple of pieces, then you want to do this. Put a couple of bandages in there just in case you want to keep it thin, though. It's not a pancake we're making. It's a crepe. How long do you cook it? Just for a minute or two. I'm telling you, you can make those in advance, my friends. At least two days in advance. When you make them, you put them on top of each other. Don't put a paper in between a parchment paper or anything. Just put them on top of each other, on top, on top, on top. And then when they're still warm, don't worry about that. If you're going to make them in advance, put a plastic wrap on it, even when they're still hot. It's going to keep them nice and moist. So if you have a regular frypan, you can just flip them. You're not going to be able to flip those because of the edge right there. So what you're going to do, you're going to see in a minute, we're going to wait. We're going to wait until it's solid. See, look, you want to feel that crepe. You want to feel it moving. You see, look, get with it. You're going to feel, especially if you're doing a crepe pan, it would be really easy to flip it. This guy is not going to be easy to flip, so we're not going to flip it. We just don't want any crack in it because we're going to need it. We're going to need a nice crepe. OK, so let's see what we have. So we do it like this and then boom. OK, really simple. You put it in the middle and you flip it. You can do this. I promise you. OK, so we're going to cook them. We're going to put them on top of each other. And then we're going to put them on a plate. We're going to need just a big plate. And can I have a big plate? I forgot to grab a big plate. And all you do, friends, you take it right there and you put it on your plate. Obviously, you got to grab a plate big enough. And that's it. You can make them and put them on top of each other. Not difficult. All right, my friends. So that's it. OK, now, friends, we have almost the last stage. That's going to be just before the puff pastry. We have a duxelle that is now cold and we have a little bit of Dijon mustard. We have a crepe and we have a filet right here. I want you to see something. Now, my crepes are very big because I had a 12 inch pan. You're probably going to have a smaller crepe unless you got a big pan like mine. Right. So when you look here, if I put the crepe around, I'm a little short. So I'm going to put a little bandage and I'll show you how to do that. Pretty simple. Right. So what we're going to do first, we're going to take the filet out of the plastic. And we're going to put it directly on the crepe. OK. So come over there and we're going to put it directly on the crepe with the Dijon mustard. All right. So now let me put this away. Wipe my hand. So now I know I need to add another crepe, but they're not going to stick together unless I put a little Dijon mustard. So I take a little bit of Dijon mustard and I put it right here. And the crepe is going to stand. I have some in the filet, but just to make sure I have enough. We're going to put a little bit in here. OK. And then what I'm going to do is I'm going to take a second crepe. And I'm going to cut it straight, cut it straight. I can leave that right here. And then I put it right here. Now, as you can see, I got a bigger surface. What we're going to do now, we're going to cut right here. We don't need that, that extra space. So we take. We don't need that. So now we have a custom made crepe. Probably a little too long. We don't need that much. You see, we just need to cover. But remember, now we're going to put the duxelles and the prosciutto. So it's going to be thicker. So we don't need that much of a crepe. We're probably just going to take this out. All right. So now. It's important to measure because now you have to remove this. Put it right there. And you have to put your prosciutto. And a prosciutto ham, you can just buy it like that. This is the prosciutto di Parma. And it comes in like this. You just got to be careful, friends. It can't be too cold when you take it out of the package because you're going to have a very difficult time taking it out. If it's too cold, it's going to stick to the paper. If it's too warm. So you're going to have to play with it. But you get them like this from your deli. Or wherever you buy your prosciutto. You can use prosciutto di Parma is really what you should use. If you're not using a pork product, friends, don't worry. See, this one falls apart. That's OK. As long as we have a good end, right? It doesn't happen to you. Whatever happens to me. It's going to happen to you, my friends. I promise you. So now you see now we're going to go in. There are really something you see. It's sticking to my paper. So hold us again here. Come to Papa. Will you please behave? We have a guest. Would you behave? There we go. Not so pretty, but we have no choice. We've got to keep going. This is life recording. This is not pretend here, friends. We're not doing things and patching them. There you go. Come on, come on, come on, come on. This one's giving me trouble also. Now we're going to take one more piece out of this one. And I think we'll be just fine if I can get it out of here. OK. Sometimes they come out really easy and sometimes they don't. Today it's giving me a little issue. No problem. I can handle it. All right. So far, so good. We're going to take this out of the way. Now we're going to take a big salad. Now, normally I would eat this, but then I can't talk with my mouth full. Now we're going to take a big salad, friends. We're going to put it here. I don't want to put too much, but if you have extra salad, you're probably going to end up having a little extra. Don't worry, friends. If you have extra. You can put it in chicken, you can put it in pork, you can put it in a bunch of stuff. OK. And what we're going to do now. We're going to pat it really nice and down. So it's. You see, it's all together here. We've got to do take our time here. We're looking good. Let me just clean my hand and I am going to grab a bigger spatula. All right. Now we're going to take our fillet right here and we're going to roll, friends. And we're going to roll and we're going to roll and we're going to roll and we're going to roll. And we just made it perfect. You see, we're all covered. All right. So now we're going to take this beautiful roll. And we have. And now we're going to put it in, we're going to give it a rest. Oh, this is a time consuming thing, friends. This is not like I say, we're going to make it nice and tight. Make sure this is nice and tight. And now we're going to give it a little rest. So it's all together. Holds nice together. You see, don't go back. We've got a nice, beautiful roll. And let me cut this. And we're going to do the same thing I did earlier where I take both of my ends and I roll them. You see, then I got myself a perfect, perfect roll, friends. You see, look, pretty simple formula, right? All we're going to do now, we're going to take this and we're going to refrigerate it. So it's solidified. And the next step is a filo pastry. All right. So far, so good, right? There we go. All right, friends. I'm going to clean up, get the puff pastry out. And that'll be our last step. And then we'll pop it in the oven. And we've got puff pastry dough here. Takes a little bit of measurement here. We've got to figure out exactly how we're going to do this. And see, this thing is about six, six and a half inches. My dough is about 10 inches. And and when we roll it, it's going to be enough to cover the whole thing. OK, so you're going to have to do a little measurement, but usually that's a typical size sheets of puff pastry dough. And so now I see it's all rolled up nice and neat, nice and tight. We're going to take it and we're going to take the cut side down. See, the crepes are holding together perfectly well because they glued together. Right. And then we're just going to do like this. See, very simple. And so far, so good. Right. So now what we're going to do when we roll this, it's got to stick together. So what we're going to do, I tell you what, let me just make sure you understand the concept. And then the idea is to try to explain everything, my friends. So then you guys know how to do it. This is complicated enough of a dish to make and we want to make sure you succeed. So we just got to do a few things and you'll understand how it goes. OK. And there's a sheet of paper underneath and we left it in there. This is an egg wash. I only use the yolk. Some people use the whole egg. And I put a little bit of milk and some people use water. So it's really up to you what you want to use. OK, but this is just egg yolks and a little bit of milk. All right. So let me just get a rag. This one right here, because I like to work clean. It makes it easier to work in a clean area. You come up with a better result. All right. So now, look, we're going to go right there like this and we're going to roll this dude right there. You see, so far, so good. Right. And then what we're going to see, we're going to go like this. We're going to take this out, take it out slowly. We don't want to bruise that dough. That dough is fragile enough as it is. We take it out of there. We want it to be tight, so let's make sure the fillet is tight. Right. Tight, tight, tight. And then as it gets ready to be touched right there, friends, as it gets ready to be touched, we want to glue it again. OK, I want to glue it again and we're going to keep that part right there underneath. Not sure I'm going to use the whole thing, but I don't mind having a little extra dough in the bottom. All right. Tight, tight, tight. Make sure it's tight or nice and tight. My dough is sticking to my paper. That's not good. That's not good. So you know what I'm going to do? I'm going to get. Oh, I need a little flour, please. You can give me the flour. I'll be great. I need a little flour because this dough is sticking to the paper. I don't want it to be too much flour. Very, very little. I'm just going to put I'm going to put a little bit right here. So my hands are. There you go. Because this thing is sticking and I don't like that. That's not good. We don't want the paper to stick. Why is it sticking? I don't know, but it's sticking. All right. I'm going to continue rolling it and. OK, we're good. The worst is over. Now we're going to do we're going to fold it. I'm going to fold it like this. Hold it all in like this. OK, this is good. All right. We're good. So far, so good. Right. So now what we're going to do, friends, we're going to take it. We're going to put it right here. Let me clean up my area. We're going to put it right here. Make sure it's nice and closed. And now we're going to do a few decoration. Nothing fancy. We're not going to do anything fancy. We're just going to make it look pretty. OK, because it doesn't look pretty right now. First thing we're going to do, friends. We're going to brush the whole surface with the with the egg wash. First thing we're going to do, we're going to wash the whole thing with the egg wash. OK. You see. Nothing complicated. No, the eggs are so yellow. Somebody was asking me the other day in the comment, this is how do you guess it's a yellow thing? Eggs. Those are free range egg. I'm going to show you the cotton real quick. They are amazing. We get them at the grocery store, get them at Publix, a grocery store local. They got some really nice things. And those eggs are delicious, friends. No GMO, just free range. Beautiful eggs. I'm telling you. So here we go. So far, so good. Right. So then let's make it look pretty, friends. All right. Nothing fancy. You watch. I'm not going to do anything fancy at all. Which means you can all do it. That's the whole idea is not having something so fancy that you can't do it at home. All right. We want to make sure you guys can do it at home. Let me show you the egg real quick before I forget, friends. It's right there. This is the egg that we get. You see free range, no GMO. They're wonderful and they're so yellow and they make amazing eggs, omelets, everything. Amazing. All right. So what do we do now, folks? I take a regular cookie cutter. I mean, yeah, yeah, yeah. No, not cookie cutter. What do you call those things? Whatever. And then let me see that, though. Looks like it's a little bruise over here. You see, so I'm not going to use that. In fact, I'm not going to use this at all. I'm just going to get rid of that part right there. Sticking again. That's not good. OK, so we're going to create just the simplest decoration. A child could do this. Take it right there. Let's hope it doesn't stick so I don't have to pull on it. I don't like to pull on that, though. OK, so far so good. We're just going to go right there, friends, and put it right on there just like this. We're going to take scissors. Instead of putting on it, you want to cut it. See? Just like this, right? And then we're going to put another one across. So I want to make sure it sticks. Same. Where's my cutter? Oh, here it is. I knew nobody was going to touch it. I'm by myself right here. So cut the same thickness. Same thickness, friends. Very simple. Uh-oh. Sticking again. There we go. Right there. Right there. Going to make it look like a present. There you go. Right there, friends. So far so good, right? I like it so far. We're going to make it, like I say, very simple. I'll tell you what we're going to do. We're going to put a little cookie cutter thing on top of it, right on top, just like this. Let's take a... What size do you think? How about that size? Yeah, that size is good. So we'll go right there. All right, just like this. Ah, it's sticking. Oh, boy. I'll tell you. There we go. Just like that. You see? Very simple, right? Very, very simple. We could put another one on each side. What do you think? And then... Let's put one on each side right there. Let's do that. That's right like this. And put one just right there like this. You see? There you go. This is going to... Here. There you go. You know what we could do? I said I'll make it complicated. Then all of a sudden, I'm like going to town making it complicated. Ah, here we go, friends. All right? Now, very important, I got my oven at 400, friends. That's the dough. The dough cooks at 400, okay? So there's no other way around. This is usually when the dough is beautiful golden brown, my friend. When the dough is beautiful golden brown, you are medium rare rare, okay? So if you like them all done, the only way to get them all done, because the dough is done, the dough is done. When the dough is beautiful golden brown, you got to be out of there. If you like it well done, then all you have to do is pre-cook it. Remember when I seared it in a pan really quick? You don't want to sear it really quick. You want to take your time to cook it a little bit more. Otherwise, by the time your dough is cooked, you're going to have it medium rare rare, okay? All right, friends. So now, if you're not sure, you can put a thermometer in there. There'll be nothing wrong with it. You can put the same thermometer you use for your turkey. And by the time it's 120 degrees, you take it out, and you'll be perfectly fine. Okay? So it's up to you. If you have one of them thermometer, don't be shy to use it. All right, and we're going to go in. And voila, my friends. That's it. Oh, it's not complicated. You could do that, right? I mean, I hope I didn't make it a little complicated at all, because this was not complicated. You know what I want to do? Just a quick little thing. Just want to make sure. Oh, I'm doing it in a sil-pad, so it doesn't attach. See, I just make sure it's nice and finished right there. And we're just going to pop it in the oven, my friends. Oh, oh, thank you. This reminds me. I always forget. I like to put some fleur de sel on the outside. The fleur de sel. It's got to be fleur de sel. Otherwise, a very coarse salt would work wonderful. It gives it a nice crunch. You know, there's a little black spot. It's probably from a little bit of the duxelle. See if I can remove it without messing up. There's another piece right there. It's probably a little piece of duxelle. We're going to leave it alone. We just want to look at it. How is that? All right, friends, we're going in a 400 degree oven. Make sure it's 400 degrees, right? And then we'll see you when this guy's done. All right, we clean up and then we're done. OK, friends, it's the time we've been waiting for. Oh, yes. Yes, my friends. Here it is. Here it is. Here it is. Here it is. We're going to let it rest a few minutes, friends, because as you know, when you take a meat out of the oven, you want to make sure you give it time for the inside juice to redistribute. Otherwise, if you cut it, we're going to lose all those really important juices. So let's just wait a few minutes. We're going to wait about 10 minutes. It's plenty hot. Nothing's going to happen to it. And then we're going to cut it. I'm going to move it right there on my cutting board. You see the fact that it was on a steel pad. Nothing sticks. And it smells amazing. All we got to do now is cut it. And I made this mushroom sauce and already released that video, folks. And I added some black truffle oil to fit beautiful with it. And we already released that mushroom sauce. So you can go on YouTube. We'll put you a link and you can see it. We're going to wait for this to rest about 10 minutes before we cut. OK, friends, let's cut into it. I have a two knife. I have this double serrated knife that is fabulous for French baguette, but it's not going to be so good for the meat. So maybe I'll just cut the dough with it. So it's a nice cut of the dough. You know what? Maybe I'll go all the way through. Otherwise, I was going to use my slicer, but it's going pretty well. So I think we're going to be pretty fine. All we got to do now at this point, my friends, is look at this beauty. Look at this beauty, friends. It's gorgeous. Gorgeous, gorgeous, gorgeous. We let it rest a good 10 minutes. We lost a little bit of hope. We lost a little bit of juice, but, you know, it could be from the mushrooms also. So but otherwise it's perfect. It's just the way I like it. You know, just the way I like it. So people like it more rare than they cook it a little less. We're just going to take a slice right there, my friends. And this is a beautiful. This is absolutely gorgeous. You see, look at this. Look at this, my friends. This is like perfect. I wouldn't want to cook less than this or more than that. But that's my preference. Let me put it right here. That's my personal preferences. You know, you can do it less. You can do it more. It's really up to you, my friends. But this is a beauty. This is right there, my friend, a beauty. And I like it just to sit just like this and this with a little sauce right there, my friends. And you don't have to put the sauce. OK, this is this is not necessary to have a sauce in here. But I think it's just gorgeous. It's up to you if you want the sauce on it or not. Maybe we can put a sprig of tarragon to finish it. But this right there is perfect. So, you know what I'm going to do? I'm just going to test it, my friends, because that's the best part of the of the whole thing is to be able to test it. And it looks perfect. It looks gorgeous. I'm very happy, very happy with it. It's just, you know, you can't let it rest too long. Otherwise it gets cold. So we did everything we could possibly do to make sure we didn't drop much juices. But this right there is absolutely gorgeous. So the best part of the moment is for me to get into it. And so I'm going to try right now, my friends, and I'm just going to try a little bit. Oh, look at this. Look at this. Look at this. I could almost cut it with a fork. My friends look at this. This is absolutely gorgeous. Like to try to get the dough to get the meat. Look at this. This is a little sauce, everything with it. My friend, it melts in your mouth. It's wonderful. I hope you enjoyed the video. Remember, give us a thumbs up if you liked the video. Don't forget to subscribe to the channel and ring that bell. All of the links for the various recipes will be underneath the video. Remember, click on show more. Thanks for watching. We'll see you again next week.