Celebrity chefs Nick DiGiovanni and Gordon Ramsay recently defeated the Guinness World Record weight requirement for the world’s largest beef wellington, and received over 1.9 million views on Youtube for doing so.
Following Gordon’s personal recipe, the chefs cooked a 56.79 pound dish in Boston, which is 20 times the standard size for a beef wellington of 3.13 pounds, according to a press release from Guinness World Record. The weight limit for the world record was 44 pounds.
The dish required backup. Giovanni’s friends, Max the Meat Guy, Guga Foods, and The Golden Balance, along with a team from Boston, helped to perfect the beef wellington, which Ramsay is famous for.
When DiGiovanni asked Ramsay on how to perfect a beef wellington, Ramsay said, “First of all we’ve got to get that sear, no color, no flavor.”
The team broke up allowing Gordon to work on his homemade sauce and the remaining team to work on the beef wellington itself.
One of the first steps was to make the crepes that would be used to wrap up the beef wellington, preventing any leakage from the dish and to keep that golden brown look on the outside.
In order to bound the meat together, Guga Foods and Max the Meat Guy had to use meat glue which required them to wear hazmat suits and gas masks since exposure to the glue can lead to health issues.
“I get scared every single time I have to use it,” said Guga.
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“If you breathe it in, it can literally make your lungs stick together,” said Max the Meat Guy
The two members delicately dusted the meat glue onto the beef, and continued to layer the pieces on top of one another. Then they used butcher string to keep it all together while the meat set in the fridge.
After wrapping the meat in plastic, the meat was immersed in warm water, a method known as sous vide.
The meat was meant to cook overnight for ten hours. However, when DiGiovanni checked on the beef at around 5 a.m. the next morning, he found the water to be cold and the water heater off, since a fuse was blown. DiGiovanni decided to blast the water heater in hopes that the meat would be fully cooked in time.
A few hours later, three of the members gently cut the plastic wrapping off of it “just like a little baby, a little meat baby,” said Max the Meat Guy.
After fully unwrapping the meat, it came out as the “perfect medium rare.”
The next task was to prepare the meat so it could be torched by patting it down to make it as dry as possible and removing all the string that was holding the meat together. The team then painted the meat with a layer of mustard.
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While the layer of mustard was being worked on, DiGiovanni and Guga Foods wrapped the meat in a layer of prosciutto and duxelles which is a mixture of shallots, mushrooms, garlic and thyme. After, they wrapped the meat in the puff pastry and crepes, with a lattice pattern and then painted it in egg wash before placing the dish in a walk in oven.
“Aside from cutting it open and feeding it to Gordon, this is definitely the scariest part of this challenge,” said DiGiovanni.
Two hours later, the team took the beef wellington out and found it to be a “perfect golden brown.”
Before finding out whether the two chefs were titled with the world record, Ramsay ate a slice of the beef wellington accompanied by his homemade sauce.
“That is delicious,” he exclaimed.
Guinness World Records Adjudicator Andrew Glass provided the results and acknowledged their success of beating the record, which motivated Ramsay to pick Glass up and swing him around on his shoulders, and then congratulate DiGiovanni.
This is DiGiovanni’s eighth record for Guinness World Record, since he began attempting titles in 2021.
Currently, DiGiovanni holds the record for the largest cake pop and largest roll of sushi, and has also set records for the largest donation of turkey in 24 hours and the fastest time to fillet a 10 pound fish, which is a record previously held by his partner on this task, Gordon.
DiGiovanni has completed a lot of these tasks with his friend Lynn Davis, commonly known as Lynja, including visiting the most fast food restaurants in 24 hours.