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! I had to fiddle around with the measurements and temps b/c they were in grams, mils, celsius...etc. This version also is without the pate....I think that's why I decided to give it a whirl!!! Enjoy! :-)
Lower the chances of the edges separating by giving yourself lots of room - and don't trim the pastry too close to the meat.
Keep it air-free.
Drape over the top layer of pastry very carefully, smoothing it down with your hands as you go. You don't want any air trapped between the pastry and the meat.
Use up leftover pastry.
Any leftover pastry is fine to use for something else, even if covered in egg. Simply roll it into a ball and refrigerate until needed.
Brush the meat as well as the pastry with egg wash. This will make the top layer of pastry stick to the meat and stop it from rising and leaving a gap.
Sealing the pastry.
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.
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|Serving Size: 1 Beef Wellington, 6|
|Recipe Makes: 1 Beef Welli|
|Calories from Fat: 2010 (66%)|
|Amt Per Serving||% DV|
|Total Fat 223.3g||298 %|
|Saturated Fat 70.7g||353 %|
|Monounsaturated Fat 115.8g|
|Polyunsanturated Fat 24.8g|
|Cholesterol 106.8mg||33 %|
|Sodium 1425.3mg||49 %|
|Potassium 675.2mg||18 %|
|Total Carbohydrate 210.2g||62 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 202.9g|
|Protein 35.4g||51 %|
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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: 3046
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