Gordon Ramsay Beef Wellington Recipe

Gordon Ramsay Beef Wellington Recipe

from hellskitchenrecipes.com
80 min

<a href=u0022https://hellskitchenrecipes.com/gordon-ramsay-beef-wellington/u0022 data-type=u0022postu0022 data-id=u002210685u0022>Gordon Ramsay's Beef Wellington</a> is a classic British dish that consists of a beef tenderloin coated in a layer of pâté or mushroom mixture, then wrapped in puff pastry and baked until golden brown. The Beef is first seared and seasoned with salt and pepper before being coated in Dijon mustard and the mushroom mixture to make the dish.

Ingredients

  • 2 beef fillets (each 14 oz)
  • Olive oil for frying
  • 1.1 lbs wild mushroom mix, cleaned
  • 1 sprig thyme leaves only
  • 1.1 lbs puff pastry
  • 8 slices Parma ham
  • 2 egg yolks, beaten with 1 tbsp water and a pinch of salt
  • Sea salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 7 oz beef trimmings
  • 4 large shallots, peeled and sliced
  • 12 black peppercorns
  • 1 bay leaf
  • 1 sprig thyme
  • A splash of red wine vinegar
  • 3 1/3 cups red wine (from a standard 750 ml bottle)
  • 3 1/3 cups beef stock

Directions

  1. 1

    Wrap each beef fillet tightly in three layers of plastic wrap to set its shape and refrigerate overnight.

  2. 2

    Remove the plastic wrap and quickly sear the beef fillets in a hot pan with olive oil for 30-60 seconds. They should be browned all over and rare in the middle. Let them cool after removing them from the pan.

  3. 3

    Finely chop the mushrooms and sauté them in a hot pan with olive oil, thyme leaves, and seasoning. Once the mushrooms release their juices, cook on high heat for about 10 minutes until all excess moisture evaporates, leaving a mushroom paste (duxelle). Let it cool.

  4. 4

    Halve the pastry and roll each piece on a lightly floured surface into rectangles big enough to wrap each beef fillet. Refrigerate.

  5. 5

    On a work surface, lay a large sheet of plastic wrap and arrange 4 slices of Parma ham in the center, slightly overlapping, forming a square. Spread half of the duxelle over the ham.

  6. 6

    Season the beef fillets and place on top of the mushroom-covered ham. Roll the ham over the Beef using the plastic wrap to form a log. Do this for both fillets and chill for at least 30 minutes.

  7. 7

    Brush the pastry with the egg wash. Remove the plastic wrap from the Beef and wrap the pastry around each ham-wrapped fillet. Trim any excess pastry and brush with the egg wash. Cover with plastic wrap and chill for at least 30 minutes.

  8. 8

    For the sauce: Heat oil and brown the beef trimmings in a large pan. Add shallots, peppercorns, bay, and thyme, cooking until shallots are golden brown, about 5 minutes. Add vinegar and reduce. Pour in the wine and reduce again before adding stock. Simmer for an hour, skimming off any scum. Strain and adjust seasoning.

  9. 9

    To cook the Beef Wellington, score the pastry lightly and brush with the egg wash. Bake in a preheated oven at 392°F for 15-20 minutes or until the pastry is golden brown. Let it rest for 10 minutes before slicing.

  10. 10

    Reheat the sauce and serve with the Beef Wellington slices.