BEEF WELLINGTON RECIPE FROM GORDON RAMSAY
Recipe uploaded + video from Gordon Ramsay at http://suppliesformykitchen.com/easy-beef-wellington-recipe-gordon-ramsay/ This easy beef Wellington recipe, Gordon Ramsay, is a perfect recipe for the holidays! Beautiful as center-piece, a nice roast wrapped in a crispy dough!
Provided by Jan Nevejans
Categories Beef
Time 55m
Number Of Ingredients 11
Steps:
- 1. His new version of beef Wellington is an ode to the original recipe. But makes it more delicate and newer in flavors and texture! If you want to spoil your guests, this is a perfect dish!
- 2. Roll the fillet of beef in salt and pepper and sear it short in a hot pan for about 15 second each side. Then brush mustard all around it while it cools down.
- 3. Now make the duxelle. Put the mushrooms in a blender with some pepper and salt and blend it shortly, then add the chestnuts and blend again. Scrape the paste into a pan without oil and cook over a high heat for about 10 mins, tossing frequently, this is necessary to cook out the moisture from the mushrooms and intensify the flavor. Add some thyme and then spread it out on a plate to cool.
- 4. Put a big sheet of cling film on a work surface and arrange the Parma ham slices on it, slightly overlapping each one with the other, then grind over some pepper and spread the mushroom paste over it and place the seared beef fillet in the middle. Roll the Parma ham and paste around the beef to form a tight jacket. Twit the ends of the cling film to secure. Chill for 15-20 mins to allow the beef to set and keep its shape.
- 5. Roll out the puff pastry on a floured surface at the thickness of a £1 coin. Remove the cling film from the beef and then lay in the center. Brush the surrounding pastry with egg yolk and fold the ends over, and cutting off any excess. Turn over, so the seam is underneath, and place on a baking sheet. Brush over all the pastry with egg and chill for about 15 mins to let the pastry rest.
- 6. Heat the oven to 200ºC/400ºF/gas 6. Lightly score the pastry at 1cm intervals and glaze again with beaten egg yolk. Bake for 20 minutes , then lower the oven setting to 180ºC/350ºF/gas 4 and cook for another 15 mins. Allow to rest for 10-15 mins before slicing and serving with the accompaniments. The beef should still be pink in the center when you serve it.
- 7. recipe from suppliesformykitchen.com
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mohmmad qawasmi
[email protected]This recipe is a keeper! The beef Wellington was cooked to perfection and the pastry was flaky and golden brown.
Ogunkoya Kafayat
[email protected]The beef Wellington was a bit overcooked, but the flavor was still good.
Bee Clinton
[email protected]This was my first time making beef Wellington and it turned out beautifully. The instructions were easy to follow and the results were stunning.
Mpilo Melo
[email protected]I've made this recipe several times and it always turns out great. It's a bit time-consuming, but it's definitely worth the effort.
Bethel zeleke
[email protected]This was the best beef Wellington I've ever had. The pastry was flaky and the beef was cooked perfectly.
dhia eddine rabhi
[email protected]I'm not a very experienced cook, but I was able to follow this recipe and make a delicious beef Wellington. It was a hit with my family and friends.
mahbub alom
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The beef Wellington was delicious and everyone at my dinner party raved about it.
resical
[email protected]The beef Wellington was a bit dry, but the flavor was still good.
Limpho Nthimo
[email protected]This was the most difficult recipe I've ever attempted, but it was also the most rewarding. The beef Wellington was absolutely stunning and tasted even better than it looked.
Sondra marie Rodriguez
[email protected]I'm not a huge fan of beef Wellington, but I have to admit that this recipe is pretty good. The beef was tender and juicy, and the pastry was flaky and buttery.
Aimee Lynn
[email protected]This recipe is a keeper! The beef Wellington was cooked to perfection and the pastry was flaky and golden brown.
Toni W
[email protected]The beef Wellington was a bit overcooked, but the flavor was still good.
Monic Lele
[email protected]This was my first time making beef Wellington and it turned out beautifully. The instructions were easy to follow and the results were stunning.
Ben Bouissieres
[email protected]I've made this recipe several times and it always turns out great. It's a bit time-consuming, but it's definitely worth the effort.
filling love
[email protected]The pastry was a bit dry, but the beef was cooked perfectly.
Colette Wooten
[email protected]This recipe was a bit challenging, but it was worth it. The beef Wellington was delicious and everyone at my dinner party raved about it.
Miranda Taylor
[email protected]I followed the recipe exactly and it turned out amazing! My family loved it.
Zamin Khan
[email protected]This is the best beef Wellington recipe I've ever tried. The pastry was flaky and the beef was perfectly cooked. I will definitely be making this again!