Beef Wellington – Beef in pastry.
- 1 whole beef fillet, trimmed
- Sea salt and freshly ground black pepper
- Olive oil, for searing
- English mustard, to brush
- 700 grams chestnut mushrooms, roughly chopped
- 1 clove of garlic, chopped
- A handful of cooked chestnuts (optional)
- A few sprigs of fresh thyme
- 6-8 slices of Parma ham
- All-purpose flour, for dusting
- 500g puff pastry
- 1 egg yolk, beaten, for glazing
Beef Wellington is a classic British dish comprising a tender filet mignon steak coated with savory mushroom duxelles and wrapped in a flaky puff pastry. This gourmet entree is often served at special occasions and is renowned for its rich flavors and impressive presentation. The process involves searing the beef for a perfect crust, topping it with a pâté (often pâté de foie gras), then enveloping it in the duxelles and pastry. It is then baked until the pastry is golden brown, resulting in a delicious contrast between the crisp exterior and succulent, juicy meat inside.
Revel in the holiday spirit with Gordon Ramsay's Festive Beef Wellington Twist—an exquisite rendition of a classic that promises a lighter, yet equally indulgent experience. Perfect for Christmas or an opulent dinner party, this beef Wellington carries the added delight of chestnuts for that sweet, nutty charm synonymous with yuletide cheer.
Ingredients:
- 1 whole beef fillet, trimmed
- Sea salt and freshly ground black pepper
- Olive oil, for searing
- English mustard, to brush
- 700 grams chestnut mushrooms, roughly chopped
- 1 clove of garlic, chopped
- A handful of cooked chestnuts (optional)
- A few sprigs of fresh thyme
- 6-8 slices of Parma ham
- All-purpose flour, for dusting
- 500g puff pastry
- 1 egg yolk, beaten, for glazing
Instructions:
1. Season the beef fillet with salt and pepper.
2. Sear the fillet in a very hot pan with olive oil, rolling it to ensure an even crust without cooking it through.
3. Remove the beef from the pan and while still hot, brush it with English mustard to infuse the flavors.
4. For the duxelles: Blend chestnut mushrooms with garlic, salt, and pepper until finely chopped.
5. Cook the mushroom mixture in a hot, dry pan to remove excess moisture.
6. Crumble chestnuts into the mushroom blend to incorporate their nutty flavor.
7. Add fresh thyme to the cooked mushrooms and let cool.
8. Lay out slices of Parma ham, overlapping slightly, and season with black pepper.
9. Spread the mushroom mixture onto the ham, leaving a small border.
10. Place the beef at one end and roll the ham over to encase the fillet completely.
11. Wrap the beef and mushroom-enrobed ham tightly in cling film to form a log shape and chill in the fridge for 15 minutes.
12. Roll out the puff pastry and unwrap the beef from the cling film, placing it on the pastry.
13. Encase the beef in puff pastry, trim any excess, and seal the edges.
14. Brush with the beaten egg yolk for a golden finish.
15. Optionally, score the pastry for decoration and sprinkle with salt.
16. Bake at 200 degrees Celsius for about 35 minutes, depending on your preferred doneness.
17. Let the Wellington rest before carving.
---
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 65 minutes + resting time
Equipment: Blender, hot pan, rolling pin, baking tray
Cooking Tips: Ensure the mushroom mixture is dry to prevent a soggy Wellington. Wrap tightly in cling film to keep a perfect shape.
Servings: 6-8
Recipe attributed to chef Gordon Ramsay. Watch the complete recipe demonstration and additional tips on his YouTube channel: https://www.youtube.com/@gordonramsay
#chatgpt #gordonramsay #festive #beefwellington #christmasrecipe #holidaycooking #gourmet #homecooking #cheflife
Comments