In this fifth showdown between Robin and Sara, puff pastry is the name of the game. Will Robin's alternative route to the finish line pay off, or will Sara's first go-around with this culinary school classic come out victorious?
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LifestyleTranscript
00:00 Well it all started at the old Battle of Waterloo when Lord Wellington defeated Napoleon in
00:06 what is now modern day Belgium.
00:08 Okay so here's how it works.
00:15 We're gonna watch a trending recipe video and try and recreate what we saw.
00:18 So we only get to watch it once, but we do get one 60 second lifeline.
00:22 And then at the end we're gonna judge what each other made and decide who made it better.
00:26 And whoever wins gets to decide the category for next week.
00:28 Alright, let's watch the video.
00:30 I knew it!
00:31 I knew it!
00:32 Uh, Philly cheesesteak beef wellington.
00:34 Fillington.
00:35 Honey.
00:36 Beef fillington.
00:37 Cheese, peppers, beef.
00:38 This is like a bundle of joy.
00:41 Wrapped in a big ol' gut bomb of puff pastry.
00:45 I'm so underwhelmed by this recipe.
00:47 I don't want to do this.
00:49 Beef wellington's like Night of the Living Dead or something.
00:52 Like everybody knows what it is but nobody's really seen it.
00:55 Do restaurants still make it?
00:56 If they do, their clientele is dying off quickly.
01:00 All of which is to say I am so pumped about it.
01:08 You forgot the cart, big shot.
01:10 Just gonna put it all in his pockets.
01:13 Alright if I were beef fillington, where might I be?
01:17 I'm gonna go off the grid here.
01:19 Oh, surprising.
01:20 I'll put provolone on it.
01:22 Really?
01:23 Ain't scared.
01:24 Waiting on you.
01:25 Hmm.
01:26 What are you gonna do?
01:27 Cry.
01:28 You're gonna cry?
01:29 Yeah.
01:30 Love that.
01:31 We're here, we're here.
01:33 So here's my game plan.
01:35 I'm not wrapping this in puff pastry.
01:36 I'm gonna make a sandwich out of puff pastry.
01:38 I'm honestly like, we're going for simplicity here.
01:41 I just honestly think that it's sort of a gimmicky thing.
01:44 I'm more into like executing something that somebody actually wants to eat.
01:48 If this thing can just hold itself together at the end, I will be pleased with myself.
01:52 I've got the beef.
01:53 Filet mignon.
01:54 This was $25.
01:55 I'm gonna do that as well.
01:56 Peppers.
01:57 Filet steak.
01:58 Did you take my red onion?
02:00 The one red onion that I grabbed?
02:02 Whoa.
02:03 Is there a poaching penalty?
02:06 Extra virgin olive oil.
02:07 Gotta cook the meats in something.
02:10 I'm actually gonna put a little few mushrooms in here to tie it back to actual beef wellington.
02:15 I've just sort of adjusted to like getting used to Robyn just having extraneous ingredients.
02:20 A little sherry vinegar.
02:21 I think it's a mental game at this point.
02:23 I just need to tell myself that I just do what I saw in the video and we're gonna be
02:27 fine.
02:28 I'm gonna start with my steak.
02:30 I'm gonna read the instructions on this puff pastry.
02:33 Is that your lifeline?
02:36 Maybe going to get my glasses could be my lifeline.
02:43 It's starting with a title and seeing where you can fit something into a food pun.
02:47 Instead of thinking about, hey, what do I actually want to eat?
02:51 And then maybe coming up with a pun afterwards or God forbid you don't even have a pun, but
02:57 you still have to put it on the internet.
02:59 I feel just a little bit nervous because this steak costs $20 and I can't remember the last
03:04 time I spent that much on literally anything.
03:07 You want a pro tip?
03:09 I'd read the instructions on my puff pastry.
03:12 Wait, so now you're into following instructions?
03:14 I'm into following instructions on things that I don't know how to do better.
03:18 I definitely just cut myself.
03:20 Did you?
03:21 I'm very ashamed of this, but the manicure though, get the manicure.
03:25 Come on.
03:26 These cuticles.
03:27 Well, I'm off to a really solid start.
03:31 Can I please talk to Nicole?
03:33 Expert food stylist on camera, magical just person in general.
03:40 Okay, we are going to the meeting that I should be at right now.
03:46 Hello.
03:47 I'm looking for a certain someone.
03:50 So I cook my peppers, onions with like some garlic, olive oil.
03:54 So I lay the puff pastry out on parchment paper.
03:57 The trick is not letting the moisture get the puff pastry too soggy.
04:01 You'll do cheese, peppers and onions, steak, maybe one more piece of cheese if you want.
04:07 Fold it and flip it over.
04:08 Tip would be to drain your peppers and onions.
04:11 Okay.
04:12 Thanks girl.
04:13 You got this.
04:14 Sorry.
04:15 Seam on the bottom.
04:16 Seam on the bottom.
04:17 That's a good one.
04:18 I feel a lot better after that.
04:21 Nicole is like a shining part of pretty much all of my days.
04:24 Seem an awfully long time.
04:26 Okay.
04:27 So I'm going to start cooking my vegetables.
04:31 Nicole, just that raspy voice really just puts me at ease.
04:37 Are you getting the smoke?
04:40 Actually it's steam.
04:43 Actually.
04:44 Now I'm going to get my steaks ready because I'm going to sear them in here.
04:50 I feel very weird.
04:52 And I'm going to season them with salt and pepper.
04:54 I learned from Hunter Lewis on the Today Show that you should season from high above so
04:59 that you can cover more ground.
05:00 Thanks Hunter.
05:02 So I got the pan just super hot.
05:04 I'm going to let it get some char before I put some salt and pepper.
05:07 Salt takes moisture out of things.
05:09 So if you put salt in a really hot pan, it kind of leaches water out and your vegetables
05:14 kind of steam instead of charring.
05:16 So that's what we're doing here.
05:17 We're going to get some of that authentic Philly food truck browning.
05:21 Okay, so now I don't think I'm going to use a lifeline.
05:25 Oh wow.
05:26 I mean, unless a lifeline can be like smashing yours.
05:31 I'm going to take these peppers out and then I'm going to sear my steak in the same pan.
05:43 I'm going to get my steaks going.
05:46 There's a couple of different thoughts about this.
05:48 You can cook it on high the whole time.
05:50 I like to kind of keep it on a medium and flip them kind of often.
05:56 It kind of helps you get an even cooking all the way through.
05:58 It helps the outside not seize up from the severe heat.
06:03 Butter helps with browning and flavor.
06:05 I'm going to drain a little bit of water out of this because I don't want it to be too
06:12 wet.
06:13 I'm going to put this over the sink.
06:14 Are you getting these muscles?
06:19 I am putting the provolone down.
06:22 Oh, I forgot about cheese.
06:24 And then I'm going to do vegetables and then steak and then cheese again.
06:29 Seal side down because Stacy said that I was as I was walking out and she's an important
06:34 lady so I'm going to listen to her.
06:36 My steak's done and so the other thing about doing it in this butter and not doing it over
06:40 super high heat is now we have this kind of beefy butter that I'm going to throw these
06:44 mushrooms in.
06:46 Now I'm going to do a little egg wash.
06:48 I saw it in the video.
06:50 You have 20 minutes left.
06:52 Skrrt.
06:53 I feel pretty good about mine actually.
06:54 Sarah, how do you feel about yours?
06:55 We'll see in 20 minutes.
06:56 Well, you can help me with mine since you're not doing anything.
07:00 I'll pass.
07:01 It's going to be a no for me.
07:02 I'd like to use Sarah as my lifeline.
07:04 I don't like street food really.
07:07 I don't like to eat standing up.
07:08 What?
07:09 I don't like to eat outdoors.
07:10 He just enjoys complaining is what it sounds like.
07:15 Cool.
07:16 Those look much more appetizing than what I saw in the video.
07:21 But I would have never known to do that because...
07:23 Because you didn't go to culinary school!
07:29 I am a good person at following instructions and this may be the second time it fails me.
07:35 If yours comes out of the oven, you slice it open, it works, yours is going to win.
07:40 I'll vote for yours.
07:42 But...
07:43 Oh, here we go.
07:44 No, just asking for my own personal edification.
07:48 If you had to make one of these at home, which one would you do?
07:52 Probably that.
07:53 Naaaaah.
07:54 Say no more.
07:55 There's no reason to wrap Philly cheesesteak ingredients in puff pastry.
07:59 You can do a fussy recipe, have all sorts of steps and all sorts of involved techniques
08:04 and everything and it be in the service of good food.
08:09 But this one is fussy for the sake of just getting people to look at it.
08:13 Yeah, that's what makes internet food great.
08:16 Sometimes it doesn't need a purpose on like, you know, it doesn't need to be your weeknight
08:20 dinner.
08:21 It's just fun to look at.
08:22 Sure.
08:23 You sure you don't want like a Hello Kitty got up?
08:25 Y'all don't know what Hello Kitty is, do you?
08:27 Yeah, I do.
08:28 Oh, is that a thing still?
08:32 The fact that you just tried to own me on Hello Kitty is like a little bit weird to
08:36 me.
08:37 Looks beautiful.
08:38 I guess I'll take mine out of the oven.
08:43 Here she blows.
08:45 These are some real honkers.
08:47 Sarah, how do you want to style these?
08:49 I mean, Robins are- I think they look pretty stylish as they are.
08:53 Just like- Make sure you get the bandaid in this.
08:58 Ooh.
08:59 She's not as gray and sad looking as the video.
09:03 She's got a little pink.
09:05 See that?
09:06 Just the way I take my filling tin.
09:12 Let's taste it.
09:15 It's really good.
09:16 I mean, this is seasoned really well.
09:18 You get all the flavors.
09:19 The only, only thing about it is this puff pastry right here is just raw.
09:24 Do you want to taste yours?
09:28 I'm going for it.
09:31 I'm going straight in.
09:32 Are we ready?
09:35 I think they taste pretty much the same.
09:37 They're pretty similar.
09:38 I don't know.
09:39 If Robins had blew me out of the water and it was a totally different thing and it was
09:43 this genius moment, I would probably be more likely to hand it to him.
09:48 But because at the end of the day, I feel like they both taste pretty similar, then
09:53 I feel like me following the recipe video might count for something.
09:57 To me, the raw puff pastry dough is kind of a fatal flaw.
10:02 But that said, I think that's a fatal flaw that has to do with the recipe itself, not
10:08 her execution of the recipe.
10:10 If the idea is to make something good, I like this over the internet.
10:15 If the idea is to follow the internet, she won the competition.
10:20 All right, Sarah, you're the winner.
10:25 Here are the choices for next week.
10:26 We've got cake, sushi, hint hint, and 30 minutes or less.
10:33 I think I'm going to go for 30 minutes or less.
10:37 Let's just have a little cardio while we're at it.
10:39 I'm down with that.
10:40 Don't forget to leave us a comment, like our page.
10:42 See you guys next time.
10:43 Good job.
10:44 Good job.
10:45 (upbeat music)
10:47 (upbeat music)