Strain the liquid through a fine sieve lined with muslin. Chill for at least 30 mins and up to 24 hours. Gordon Ramsay adapts the traditional Beef Wellington recipe with his faithful cast iron skillet by searing, gives the beef fillet color, depth, and flavor. Traditional Beef Wellington Try this traditional Beef Wellington recipe at home, guaranteed to impress your friends and family. The mixture should hold its shape when stirred. Brush the pastry with the egg wash. Spread half the mushroom mixture over the prosciutto, then sit the fillet on it and spread the remaining mushroom mixture over it. Now add the wine and boil until almost completely reduced. But a closer look at its main components suggest French roots: beef filet, pâté, duxelles, crêpes and puff pastry. Remove the cling film, then quickly sear the beef fillets in a hot pan with a little olive oil for 30-60 seconds until browned all over and rare in the middle. 6. Individual Beef Wellington with Mushroom Sauce Recipe; Beef wellington is the perfect fancy meal if you’re looking to impress someone special. Heat oven to 392°F Place the beef on a roasting tray, brush with 1 tbsp olive oil and season with … Meanwhile, make the red wine sauce. Do you accept these cookies and the processing of your personal data involved? 3. :-) This version also is without the pate....I think that's why I decided to give it a whirl!!! Beef Wellington is an English meat pie dating back to the 19th century. The recipe … Heat oven to 392°F Place the beef on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. 11 %, cup chestnut mushrooms, include some wild ones if you like. Remove the cling film from the beef, then wrap the pastry around each ham-wrapped fillet. Allow to stand for 10 mins before serving in thick slices. Christmas Beef Wellington - If you want change to roast turkey, this has to be ultimate for the table. Unravel the fillet from the plastic wrap and place it in the center of the smaller strip of pastry and brush the pastry's edges, and the top and sides of the wrapped fillet, with beaten egg yolk. Finely chop the mushrooms and fry in a hot pan with a little olive oil, the thyme leaves and some seasoning. Unwrap the beef fillet; Place the beef onto the pastry, in the center. Remove from the pan and leave to cool. Please try again, Yes I would like to receive latest marketing information by email from Gordon Ramsay, Yes I would like to receive the latest marketing information by email from Gordon Ramsay Restaurants, about all of our restaurants in the group  For more information please see our privacy policy. Lower the chances of the edges separating by giving yourself lots of room - and don't trim the pastry too close to the meat. This is Gordon Ramsey's version of Beef Wellington....It is an amazing dish...perfect for an elegant dinner party, or perhaps a sophisticated holiday feast! Cook this recipe with a photo! Print Ingredients. Click here, about all of our restaurants in the group, 2 egg yolks, beaten with 1 tbsp water and a pinch of salt, 200g beef trimmings (ask the butcher to reserve these when trimming the fillet). We will of course keep your data safe and secure and if you change your mind you can unsubscribe at any time on any marketing email we send or email us at guestrelations@gordonramsay.com. Check out our most-popular traditional beef Wellington recipes for a festive feast. Trim carefully. To get more information or to amend your preferences, press the “Cookie settings” button. Heat oven to 392°F Brush the Wellington with a little more egg yolk and cook until golden and crisp - 20-25 mins for medium-rare beef, 30 mins for medium. When the mushrooms begin to release their juices, continue to cook over a high heat for about 10 minutes until all the excess moisture has evaporated and you are left with a mushroom paste (known as a duxelle). Repeat this step with the other beef fillet, then chill for at least 30 minutes. Your browser appears to have Javascript disabled. Season the mushroom mixture, pour over the wine and cook for about 10 mins until all the wine has been absorbed. Serve the beef wellingtons sliced, with the sauce as an accompaniment. Gordon Ramsay Ultimate Cookery Course By Hodder & Stoughton Text © Gordon Ramsay 2013 Photography © Anders Schønnemann 2012, Sorry, we couldn't sign you up. Beef recipes. Remove the cling film, then quickly sear the beef fillets in a hot pan with a little olive oil for 30-60 seconds until browned all over and rare in the middle. Spread half the duxelle evenly over the ham. Using the cling film, roll the Parma ham over the beef, then roll and tie the cling film to get a nice, evenly thick log. Lay the prosciutto on the plastic wrap, slightly overlapping, in a double row. Use the rounded end of a fork or spoon handle to seal the edges rather than the prongs of a fork - using the prongs will only pierce the pastry rather than joining it. Egg wash ---- whisk whole egg and liberally brush the over edges of the pastry around the beef; Roll the pastry up like a package, sealing with the egg wash. Twist the ends to secure the cling film. 5. Using Dijon mustard to tenderize and marinate provides the dish with the perfect kick to the beef… Instant pot recipes. Remove the mushroom mixture from the pan to cool and discard the thyme. Use up leftover pastry. Gordon Ramsay: Christmas Beef Wellington Recipe - WHSmith Blog Beef Wellington Sauce: Utilizing Gordon Ramsey’s recipe as a base, I simplified it and created a simple red wine pan reduction sauce to serve alongside your Individual Beef Wellington. 34.6 g Gordon Ramsay's beef Wellington recipe looks so impressive but takes just 20 minutes to prepare, made with beef fillet, mushrooms and readymade pastry. Sealing the pastry. This Gordon Ramsay Beef Wellington Recipe is a timeless classic plus we reveal the origin of this famous dish. Roll out the remaining pastry to about 11 x 14in. Place the beef fillet at the center and keeping a strong hold in the cling film on the surface edge, neatly roll the Parma ham and mushrooms above the beef in a tight barrel shape. Roll out a third of the pastry to a 7 x 12in strip and place on a non-stick baking sheet. Heat the butter in a medium skillet over medium-high heat. Add the shallots and garlic and cook, stirring, for 30 seconds. In order to give you a better and personalised experience, this website uses cookies (technology that remembers your use of the website by placing tracking tools on your device). When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 minutes. Beef recipe. Cut the pastry in half, place on a lightly floured surface and roll each piece into a rectangle large enough to envelop one of the beef fillets. Lay a large sheet of cling film on a work surface and place 4 slices of Parma ham in the middle, overlapping them slightly, to create a square. Heat the oil in a large pan, then fry the beef trimmings for a few minutes until browned on all sides. I had to fiddle around with the measurements and temps b/c they were in grams, mils, celsius...etc. Gordon Ramsay’s Christmas Beef Wellington Recipe with Chestnuts Serving: 4-6 Ingredients: Beef Fillet 6oz/person (original 1 kg ) Olive Oil 3 tablespoons (I used rice oil here) Chestnut Mushrooms 250 g (aka 20 oz of baby portabellos) Butter 50 g 4 filet mignons (1-3/4 … A quick search for beef Wellington will give you Ramsay’s version, and there are several Reddit channels dedicated to discussing this specific recipe. Our individual beef Wellington recipe is surprisingly easy to prepare and makes a beautiful presentation for a holiday or special occasion meal. Drape over the top layer of pastry very carefully, smoothing it down with your hands as you go. Tips: 1. You may find this causes parts of the site to function unexpectedly. Remove the duxelle from the pan and leave to cool. Trim the edges to about a 1.5in rim. Chill the fillet while you roll out the pastry. Please enable JavaScript, It appears you are using an older browser. 2. Gordon Ramsay Beef Wellington: the recipe. Read our Cookie Policy. Serves 4. Add the stock and bring to the boil again. Any leftover pastry is fine to use for something else, even if covered in egg. Many people struggle with preparing the beef so that it’s a rosy medium temperature when the puff pastry is fully baked. Meanwhile, reheat the sauce. While the beef is cooling, chop the mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don't turn into mush. Seal the rim with the edge of a fork or spoon handle. BEEF: Rub each filet with garlic and sprinkle with salt and pepper. Season the beef fillets, then place them on top of the mushroom-covered ham. Beef Wellington is a prime-time party food that makes a special-occasion menu shine. Hell's kitchen restaurant. Total Carbohydrate Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Thank you for signing up for our e-newsletter, giving you news about the latest happenings, events and offers across the Gordon Ramsay Restaurants. 4. Chill in the refrigerator. Stir in the shallots with the peppercorns, bay and thyme and continue to cook for about 5 minutes, stirring frequently, until the shallots turn golden brown. Method. Enjoy! Use the plastic wrap edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of plastic wrap to tighten it as you go. Feb 1, 2018 - The beautiful fillet of beef should always be the star of Beef Wellington - Discover Gordon Ramsay's recipe for the perfect Beef Wellington here. Pour in the vinegar and let it bubble for a few minutes until almost dry. Gordon Ramsey. Interested in Gordon Ramsay restaurants? Wrap each piece of beef tightly in a triple layer of cling film to set its shape, then chill overnight. 1. … Discover Gordon's signature Beef Wellington recipe, along with other variations of the famous Wellington including lamb, chocolate, and vegan varieties. Simply roll it into a ball and refrigerate until needed. Partially thaw the puff pastry sheets and roll out pieces thin enough to cover the top, sides and … Brush the meat as well as the pastry with egg wash. Saute filets in butter 3-4 minutes … You don't want any air trapped between the pastry and the meat. Rest for 10 minutes before carving. Add the mushrooms, salt, and white pepper, reduce the heat to … Your consent to our use of cookies will remain valid unless you tell us you want to amend your preferences. Lower the heat and simmer gently for 1 hour, removing any scum from the surface of the sauce, until you have the desired consistency. Keep it air-free. Everything about this dish screams indulgence. This will make the top layer of pastry stick to the meat and stop it from rising and leaving a gap. Check for seasoning and set aside. Gordon Ramsay beef wellington. Trim the pastry and brush all over with the egg wash. Cover with cling film and chill for at least 30 minutes. Overlap two pieces of plastic wrap over a large chopping board. Wrap each piece of beef tightly in a triple layer of cling film to set its shape, then chill overnight. Individual Beef Wellington The Yum Yum Club butter, thyme, shallots, puff pastry, sherry, beef tenderloin and 2 more Gordon's Beef Wellington with recipe refinements NoobChef Trim off loose overlap, and tuck ends under to seal the package; Chill for five minutes, then remove from refrigerator. When you are ready to cook the beef wellingtons, score the pastry lightly and brush with the egg wash again, then bake at 200°C/Gas 6 for 15-20 minutes until the pastry is golden brown and cooked. Beef Wellington recipe. Gordon Ramsay Holdings Limited (GRHL) uses cookies to store or access information on your device to help us understand the performance of the website and to personalise your experience when browsing our website. This site will function better if you upgrade to the latest version. Plate your Beet Wellington: Smear a dessert spoon full of beetroot gel on one side of the plate; Garnish the beetroot gel with a few thin slices of beetroot, Breakfast radish, truffle, mixed salad cress, and a little horseradish to taste. Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry. It smells Christmassy and it is absolutely perfect. 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