GORDON RAMSAY: BEEF WELLINGTON

 

"Beef Wellington of Gordan Ramsay is an iconic example of English cooking which consists of a seared filet mignon quenched in whole-grain mustard which is wrapped in layers of salty prosciutto, an herbed crepe, duxelles (mushrooms that have been crumbled into a paste) and puff pastry."

WHAT CAN YOU SERVE WITH BEEF WELLINGTON? 

There are number of sides, snacks or sauces that pair well and can be served with beef wellington for better experience but the sides, expert Gordon Ramsay prefers include crispy potatoes, gravy, roasted garlic and spring greens. 

HOW TO MAKE IT? 

If you are delighted by this iconic dish and want to make it directly in your home, so here's the ingredients and directions you will be needing: 

INGREDIENTS:

For Making Herb Crepe:
Half cup flour.
2 eggs.
Half teaspoon salt.
1 teaspoon sugar.
Quarter cup water.
Half cup of whole milk.
2 tablespoons chives which are minced.
4 tablespoons melted butter which can be added more if needed for pans.

For Making Mushroom Duxelles:
1 pound of cremini mushrooms which should be coarsely cut up
1 tablespoon of extra-virgin olive oil
Half teaspoon of salt
Quarter teaspoon black pepper

For Making Beef Wellington:
2 pounds of filet mignon
Salt and Black pepper for taste
2 tablespoons of olive oil
Quarter cup of whole-grain mustard
Half pound of prosciutto di parma
1 sheet of thawed puff pastry
1 egg yolk
1 tablespoon of whole milk.

DIRECTIONS:

1.     In order to make mushroom duxelles, take a food processor and put all the chopped mushrooms into the food processor, and process the mushrooms until they get perfectly processed and transform into a paste. (The paste will look like hummus).

2.     Now put the mushrooms which you processed, in a pan along with other ingredients consisting of salt, black pepper and extra virgin olive oil and then make a mixture which you need to uniformly lay out on the surface. Now to reduce the moisture which is in the paste, you need to cook the mixture on medium heat and after this, set is aside from heat and let it cool and rest for some minutes.

3.      To make herb crepes, take a large bowl and put flour, sugar, eggs, chives and salt in it and mix it using a whisk. Then add milk, water, and 1 tablespoon of melted butter and again use a whisk until it gets emulsified and smooth.

4.     Then over medium heat, you need to heat crepe pan. After this, add the remaining 3 tablespoons of butter and a quarter cup of the batter. Now you need to cover the surface with batter and for this, you need to move over heat the crepe pan in circular motion on account of which, when the crepe will be heated and cooked, you will see that the crepe`s edges will begin to curl. Then cook for around 50 to 60 seconds and then flip the crepe to cook the other side of the crepe. You will see that the crepe will appear in buff color from each side. After the buff color appears, take the crepes off the heat and with the unused batter, do the process again and place the crepes separately.

5.      Now you need to preheat the oven to 400 degrees Fahrenheit.

6.      In order to make beef steaks, pat the filet mignon dry with paper towels and season it with black pepper and salt. After this, heat a skillet over medium-high heat and add olive oil. When the oil begins to leave smoke or gets heated up, add the filet mignon and cook it for 1 to 2 minutes until it gets brown from all sides. Create a nice cooked sear on the outside of the steak but leave the inside a little bit raw. Remove the beef steak from heat and place it on a cutting board to rest and cool down and then cover the cooled filet with mustard.

7.      Now to roll the beef wellingtons, lay out a long piece of plastic wrap on a cutting board and in the middle of the wrap, lay out a crepe. Spread mushroom duxelles which were made over the crepe. Then lay out the prosciutto on top of the duxelles and then place the beef filet in the center of the crepe and slowly and nicely wrap the crepe around the filet. Cut off any extra excess and use the plastic wrap to tightly wrap the steak.

8.      Then lay out a clean, long piece of plastic wrap and gently roll out the puff pastry until it is a quarter inch thin. Place the wrapped steak filet on one end of the puff pastry and wrap it again. Squeeze the ends closed and cut off any extra excess from the puff pastry. Use the plastic wrap to firmly seal the puff pastry and put it in the fridge for about 5 minutes to let it firm up again.

9.      Then mix together milk and egg yolk in a bowl.

10.  At the end, place a sheet of aluminum foil on a baking sheet. Remove beef wellington from the fridge and remove the plastic wrap. Lay the beef wellington down on the baking sheet. Baste the top of the puff pastry with the egg wash and bake for 25 to 30 minutes until the internal temperature of the steak reaches 125 degrees F or to temperature according to your preference of steak.

11.  Remove it from the oven and let it rest for at least 10 minutes before slicing it into medallions.

12.  Take a plate and set the plate according to your wish and preference and show your skills.

13.  Your very own self-made beef wellington will be ready.

14.  Taste it and enjoy!

NOTE:

If you are more of a visual person and want to see how it is made before attempting the recipe, you can see how Gordan Ramsay himself makes one of his favorite dishes.