Beef Wellington Gordon Ramsay Gordon Ramsay Most Famous Dish
Gordon Ramsay'south beef Wellington recipe is made with prime beef fillet, mushrooms and ready-made pastry.
Gordon Ramsay says: "This is an impressive dish and ane that'southward easier than it looks. This beef Wellington makes a great alternative to a Sun roast, or endeavor information technology out for a romantic repast." The key to a expert beef Wellington is the calibre of the meat. If you lot tin can afford to, it's worth forking out for some prime fillet (Aberdeen Angus is a skilful choice). The Ramsay twist to this dish is the Parma ham, which gives the dish a little saltiness and crucially, keeps the pastry lovely and crisp.
Scout how to make Gordon Ramsay's beef Wellington
Ingredients
- 400g flat cap mushrooms, roughly chopped
- body of water common salt and freshly ground blackness pepper
- olive oil, for cooking
- 750g slice of prime beef fillet
- 1-2tbsp English mustard
- 6-viii slices of Parma ham
- 500g set-made puff pastry
- flour, to dust
- 2 egg yolks, beaten
Method
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Put the mushrooms into a food processor with some seasoning and pulse to a rough paste. Scrape the paste into a pan and cook over a high heat for about x mins, tossing frequently, to melt out the moisture from the mushrooms. Spread out on a plate to cool.
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Heat in a frying pan and add together a little olive oil. Season the beef and sear in the hot pan for thirty secs just on each side. (You don't want to cook it at this stage, just colour it). Remove the beefiness from the pan and leave to cool, then brush all over with the mustard.
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Lay a canvass of cling motion-picture show on a work surface and suit the Parma ham slices on it, in slightly overlapping rows. With a palette knife, spread the mushroom paste over the ham, then identify the seared beefiness fillet in the middle. Keeping a tight hold of the cling pic from the edge, neatly whorl the Parma ham and mushrooms effectually the beef to grade a tight barrel shape. Twist the ends of the cling film to secure. Chill for 15-20 mins to allow the beef to set and go on its shape.
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Roll out the puff pastry on a floured surface to a big rectangle, the thickness of a £1 coin. Remove the cling moving picture from the beef, so lay in the eye. Brush the surrounding pastry with egg yolk. Fold the ends over, the wrap the pastry around the beef, cutting off whatsoever excess. Turn over, then the seam is underneath, and identify on a baking sail. Brush over all the pastry with egg and arctic for about 15 mins to let the pastry rest.
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Heat the oven to 200°C, 400°F, gas 6.
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Lightly score the pastry at 1cm intervals and glaze again with beaten egg yolk. Bake for 20 minutes, and so lower the oven setting to 180°C, 350°F, gas 4 and cook for some other xv mins. Let to balance for x-15 mins earlier slicing and serving with the side dishes of your choice. The beefiness should still exist pink in the centre when you serve it.
What cut of beef is all-time for a beef Wellington?
For a beefiness Wellington, the recommended cut of beef is a beef tenderloin fillet. The beef tenderloin is the most tender cut of beef (the inkling's in the proper name), and has a delicious lean and juicy taste that melts in your rima oris.
How tin I stop my pastry from going soggy?
To go on the pastry calorie-free and crisp, we wrap the beef and mushrooms in a layer of Parma ham to shield the pastry from moisture.
When wrapping the pastry around your beef, wrap it as tightly as possible: this will assist prevent any of the juices leaking out in the cooking process. Some other tip to create a really crisp outer layer to your Wellington is to wrap your pastry bundle in cling film and chill in the refrigerator for a while before cooking. This, again, helps to firm up the pastry and will stop it absorbing the juices from the beef.
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Source: https://www.goodto.com/recipes/gordon-ramsay-s-beef-wellington