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Home / Fillet of Beef Wellington- Gordon Ramsay

Fillet of Beef Wellington- Gordon Ramsay

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    • Gordon Ramsay's beef Wellington recipe is fabricated with prime beef fillet, mushrooms and ready-fabricated pastry.

    Gordon Ramsay says: "This is an impressive dish and i that's easier than information technology looks. This beef Wellington makes a dandy alternative to a Sun roast, or try information technology out for a romantic meal." The primal to a adept beef Wellington is the calibre of the meat. If you tin afford to, it's worth forking out for some prime number fillet (Aberdeen Angus is a adept pick). The Ramsay twist to this dish is the Parma ham, which gives the dish a piffling saltiness and crucially, keeps the pastry lovely and crisp.

    Watch how to make Gordon Ramsay'due south beef Wellington

    Ingredients

    • 400g flat cap mushrooms, roughly chopped
    • sea salt and freshly ground black pepper
    • olive oil, for cooking
    • 750g piece of prime number beef fillet
    • i-2tbsp English mustard
    • 6-viii slices of Parma ham
    • 500g prepare-fabricated puff pastry
    • flour, to dust
    • 2 egg yolks, browbeaten

    Method

    • Put the mushrooms into a food processor with some seasoning and pulse to a rough paste. Scrape the paste into a pan and melt over a high heat for about 10 mins, tossing frequently, to melt out the moisture from the mushrooms. Spread out on a plate to cool.

    • Heat in a frying pan and add a trivial olive oil. Season the beef and sear in the hot pan for thirty secs just on each side. (You don't want to melt it at this stage, just colour information technology). Remove the beef from the pan and leave to absurd, then brush all over with the mustard.

    • Lay a canvas of cling pic on a work surface and adapt the Parma ham slices on information technology, in slightly overlapping rows. With a palette knife, spread the mushroom paste over the ham, and then place the seared beef fillet in the middle. Keeping a tight hold of the cling film from the border, neatly curlicue the Parma ham and mushrooms around the beef to course a tight butt shape. Twist the ends of the cling pic to secure. Chill for 15-20 mins to allow the beef to set and keep its shape.

    • Scroll out the puff pastry on a floured surface to a large rectangle, the thickness of a £1 coin. Remove the cling motion picture from the beefiness, then lay in the centre. Castor the surrounding pastry with egg yolk. Fold the ends over, the wrap the pastry effectually the beef, cut off whatever excess. Plow over, then the seam is underneath, and place on a baking sail. Brush over all the pastry with egg and chill for about 15 mins to let the pastry residuum.

    • Estrus the oven to 200°C, 400°F, 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 180°C, 350°F, gas iv and cook for some other 15 mins. Allow to rest for 10-15 mins before slicing and serving with the side dishes of your pick. The beef should still be pinkish in the centre when you lot serve it.

    What cut of beef is best for a beef Wellington?

    For a beef Wellington, the recommended cut of beef is a beefiness tenderloin fillet. The beef tenderloin is the most tender cut of beef (the clue'southward in the name), and has a succulent lean and juicy gustation that melts in your rima oris.

    How can I stop my pastry from going soggy?

    To keep the pastry light and crisp, we wrap the beef and mushrooms in a layer of Parma ham to shield the pastry from moisture.

    When wrapping the pastry effectually your beef, wrap it as tightly as possible: this will help forestall any of the juices leaking out in the cooking process. Another tip to create a actually crisp outer layer to your Wellington is to wrap your pastry packet in cling film and chill in the refrigerator for a while earlier cooking. This, again, helps to house up the pastry and will stop it arresting the juices from the beefiness.

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    Source: https://www.goodto.com/recipes/gordon-ramsay-s-beef-wellington