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Nick: Today weamp;#39;re breaking a Guinness World Record with Gordon Ramsay. Gordon: Now weamp;#39;ll be making the worldamp;#39;s largest beef Wellington using my personal recipe. Nick: The record to beat is 50. But what exactly makes for the perfect beef Wellington? 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, flaky pastry. Nick: Luckily, if thereamp;#39;s one thing Gordon is known for, itamp;#39;s the beef Wellington. Any advice on how we should do this? Gordon: Donamp;#39;t it up. Okay. Off you go. Start the Wellington. Iamp;#39;ll make the sauce. Excellent. Nick: The real challenge today, aside from the fact that Gordon is counting on me to turn this pile of ingredients into the perfect beef Wellington is time. Because this is our biggest cooking challenge ever. Iamp;#39;ve called in some backup to help me out some of the biggest names in food. I call