Try this Beef Wellington - Based on Gordon Ramsey's recipe, or contribute your own.
Suggest a better descriptionSource: Gordon Ramsey's Home Cooking
1. Wrap meat tightly in plastic wrap to set its shape and chill in the refrigerator over night.
NOTE: I cut the tenderloin into individual sizes so everyone gets their own nugget of joy! If you don't have time you can set in the fridge for an hour (or what ever time you can spare).
2. In a frying pan add olive oil got coat the bottom and place on high heat. Remove the plastic from the meat and sprinkle some salt and pepper then sear the meat in the hot pan. Sear all sides of the meat for 30 - 60 seconds ONLY. Leave the meat and after about 30 seconds it should easily release from the pan. Don't forget the sides and the ends of the meat, you can use the side of the pan to do this when searing the top or bottom. Sear mean we have nice browning happening as Gordon says " no colour, no flavour" We are not cooking the meat only searing ( the cook will happen in the oven later). As soon as the meat comes off the pan smother the meat in Dijon Mustard. This will add flavour and get the heat in.
3. The Duxelle. Take the mushrooms (I like to use a variety of different types... or what is cheapest) Place in a food processor with garlic and fresh sprig on thyme. Then place into a dry frying pan and cook over high heat until all the water is out of the mushrooms. Once the mushrooms start to release their juices continue to cook for about 10 minutes or so. Remove from heat and let cool.
4. On a clean surface lay down a piece of plastic wrap. On top of it place about slices of parma ham so that they overlap each other a bit to create a square. This should be large enough to wrap around the piece of meat. On top of the ham place the duxelle (the mushrooms) spread them over the ham leaving 1/2 inch around the edge. Now place the meat in the center. Using the plastic wrap, roll the parma over the beef, doing your best to keep it tight, and then twist the two ends tight. I recommend watching a video of him doing this. Put this in the fridge for at least 30 minutes to firm up.
5. Remove the meat from the fridge and again lay out some plastic wrap. This time lay the puff pastry out on the plastic wrap, enough to cover the meat completely. Brush the outside edges of the puff pastry with the egg wash to help seal the pastry once rolled. Place the meat on the pastry and roll so the entire meat roll is covered in the pastry. Cut off any extra pastry. Seal the ends.
At this time you can wrap the Wellington in plastic wrap and keep it in the fridge for up to 12 hours (so you can do this the night/day before). Next brush the entire Wellington with egg wash, and you can add making in the pastry with the back of a knife if you are talented. Gardon call this a "chiefy thing".
6. Gordon uses a red wine sauce, but I prefer using Julia Child's Brown Sauce.
7. Once you are ready to cook the wellingtons, preheat the oven to 400ºF and bake for 15-20 minutes. until the pastry is golden brown and cooked, Rest for 10 minutes before carving.
To ensure the beef is the perfect pink check that the n internal temp is 85ºF .
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Serving Size: 1 Serving (204g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 41 | ||
Calories from Fat: 14 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 52.4mg | 16 % | |
Sodium 26.3mg | 1 % | |
Potassium 370.3mg | 10 % | |
Total Carbohydrate 4.3g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 3.1g | ||
Protein 4.3g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 41
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