BEEF WELLINGTON-GORDON RAMSAY RECIPE!
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! :-) Tips: Trim carefully. 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.
Provided by Erin101378
Categories Meat
Time 2h30m
Yield 1 Beef Wellington, 6 serving(s)
Number Of Ingredients 10
Steps:
- 1. 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. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 minutes.
- 2. 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.
- 3. Heat 2 tbsp of the oil and all the butter in a large pan and fry the mushrooms on a medium heat, with the thyme sprig, for about 10 mins stirring often, until you have a softened mixture. Season the mushroom mixture, pour over the wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred. Remove the mushroom mixture from the pan to cool and discard the thyme.
- 4. Overlap two pieces of plastic wrap over a large chopping board. Lay the prosciutto on the plastic wrap, slightly overlapping, in a double row. Spread half the mushroom mixture over the prosciutto, then sit the fillet on it and spread the remaining mushroom mixture over it. 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. Chill the fillet while you roll out the pastry.
- 5. Roll out a third of the pastry to a 7 x 12in strip and place on a non-stick baking sheet. Roll out the remaining pastry to about 11 x 14in. 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. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the edges to about a 1.5in rim. Seal the rim with the edge of a fork or spoon handle. 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. Chill for at least 30 mins and up to 24 hours.
- 6. 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. Allow to stand for 10 mins before serving in thick slices.
Nutrition Facts : Calories 550, Fat 42.3, SaturatedFat 12.5, Cholesterol 17.8, Sodium 248.7, Carbohydrate 34.6, Fiber 1.1, Sugar 0.7, Protein 5.6
HELL'S KITCHEN BEEF WELLINGTON
i've been wanting to make beef wellington ever since i started watching hell's kitchen...i love chef ramsay!! well i finally made it last night for valentines dinner and i have to say it came out wonderful! here's the recipe he uses on the show along with two additions i made (the shallots & garlic). this isnt a difficult recipe its just time consuming with the wait times, but remember that most of the steps can be done in advance.
Provided by catalinacrawler
Categories Meat
Time 16m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- heat olive oil in a frying pan.
- season fillet with garlic powder, basil, salt & pepper.
- sear on all sides for 25 seconds. (you dont want to cook it at this stage, just color it.).
- remove fillet from the pan and leave to cool.
- put the mushrooms, shallots & garlic in a food processor with thyme, salt & pepper -- pulse to a rough paste.
- scrape the mixture into the same pan and cook over high heat for 10-15 minutes, tossing frequently, to cook out all of the moisture from the mushrooms. spread out on a plate to cool.
- brush the fillet with mustard.
- preheat the oven to 400.
- lay a sheet of cling wrap on a work surface and arrange the procuitto slices on it, in slightly overlapping rows.
- spread the mushroom paste over the ham, then place the seared fillet in the middle.
- spread more mushroom paste on top of the fillet and top with the remaining procuitto.
- using the cling wrap, neatly roll the procuitto and mushrooms around the fillet and twist the ends to secure. chill for 15 minutes to allow the fillet to set and keep its shape.
- roll out puff pastry on a floured surface til the thickness of a penny and brush with egg yolk.
- remove the plastic wrap from the beef and lay in the center.
- fold the ends over and then wrap the fillet in pastry, cutting off any excess. turn over so the seam is on the bottom and place on a baking sheet.
- brush all over with egg yolk and chill for 15 minutes to let the pastry rest.
- lightly score the pastry in 3 places and glaze again with egg yolk.
- bake for 20 minutes, then lower the oven setting to 350 and cook another 10 minutes.
- allow to rest for 10 minutes before slicing and serving.
- the beef should still be slightly pink in the center.
Nutrition Facts : Calories 1652.1, Fat 122.1, SaturatedFat 37.5, Cholesterol 325.1, Sodium 566.1, Carbohydrate 78.4, Fiber 5, Sugar 5.8, Protein 62.4
BEEF WELLINGTON
Make and share this Beef Wellington recipe from Food.com.
Provided by Karen From Colorado
Categories Roast Beef
Time 3h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place meat on a rack in a shallow roasting pan.
- Insert meat thermometer.
- Roast in 425 degree oven for about 45 minutes or until thermometer reads 130 degrees.
- Remove from pan, cover and refrigerate while preparing pastry.
- Reserve drippings.
- For pastry, combine 2 cups flour and salt.
- Cut in shortening until pieces are the size of small peas.
- Add 1/3 to 1/2 cup cold water, 1 tablespoon at a time, tossing with a fork until all is moistened.
- Form into a ball.
- On a floured surface roll into a 14x12 inch rectangle.
- If using pate, spread onto the pastry to within 1/2 inch of edges.
- Center meat on top of the pastry.
- Wrap pastry around the meat, overlapping the long edges.
- Brush with egg and seal.
- Trim excess pastry from the ends.
- Fold up over the meat, sealing edges.
- Brush with egg.
- Place seam side down on a greased baking sheet.
- Bake in a 425 oven for 35 minutes.
- To make gravy, in a saucepan heat and stir reserved drippings with 1 1/2 cups water and bouillon until granules dissolve.
- Combine 1/2 cup cold water with 1/4 flour.
- Stir into hot bouillon mixture.
- Stir in burgundy and basil.
- Cook and stir until thickened and bubbly.
- Season to taste with salt and pepper.
- Pass with meat.
Nutrition Facts : Calories 777.9, Fat 52.5, SaturatedFat 18, Cholesterol 172.6, Sodium 257.3, Carbohydrate 24.3, Fiber 0.9, Sugar 0.1, Protein 47
BEEF WELLINGTON
This is a very easy recipe that I learned when I was living in England. Note that Beef Wellington should always be served with the center slightly pink. Enjoy!
Provided by Normala
Categories World Cuisine Recipes European UK and Ireland English
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.
- Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.
- Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
- Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
- Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.
- Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.
Nutrition Facts : Calories 744.3 calories, Carbohydrate 29.6 g, Cholesterol 131.4 mg, Fat 57.2 g, Fiber 1.2 g, Protein 26.2 g, SaturatedFat 21.2 g, Sodium 433.7 mg, Sugar 1.1 g
IT TASTES LIKE BEEF WELLINGTON
This is a great dish that tastes just like Beef Wellington, but is much simpler and alot cheaper. I like to serve some brown or mushroom gravy on top before I serve this.
Provided by BlueHyacinth
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F.
- Brown ground round, onion, garlic salt, and pepper in skillet.
- Drain.
- Add mushrooms and soup to meat, stir until heated through Spray a loaf pan with cooking spray, then lay the unrolled-but-intact roll of crescent rolls into the pan to make a crust.
- Let extra dough hang over side of pan.
- Carefully spoon in the meat mixture.
- Pull remaining dough up to seal meat in as much as possible.
- Bake until crust is nicely browned and completely baked, about 15 minutes.
- (I use a glass pan, so that I can see the bottom turn brown.).
CHEF JOHN'S INDIVIDUAL BEEF WELLINGTONS
Enjoy these individual beef Wellingtons with no regrets and no second thoughts! Perfectly cooked filet mignon topped with a rich, savory mushroom pate is wrapped in a crispy pastry crust and served on top of a buttery pastry base for a 1-2 punch that's hard to beat. Serve as-is or with a simple, brown pan sauce.
Provided by Chef John
Time 2h20m
Yield 4
Number Of Ingredients 15
Steps:
- Melt butter over medium-high heat. Add mushrooms and salt; cook and stir until well browned and caramelized, about 5 minutes. They will be wet and soggy at first but will dry out.
- Add shallots and cook until they soften up and turn translucent, about 3 minutes. Add black pepper, cayenne, and white wine. Stir until wine evaporates, about 1 minute. Turn off the heat and transfer to a bowl to cool to room temperature.
- Add pate to cooled mushroom mixture; toss and mash with a spoon until thoroughly combined. Set aside.
- Generously season filets with salt and pepper. Melt butter for Wellingtons in the same pan over high heat. Sear, one at a time, in the hot pan until the sides and edges are nicely browned, about 5 minutes per filet. Transfer to a plate and place in the refrigerator until needed.
- Cut each sheet of pastry into 4 squares. Place one square frozen puff pastry onto a lightly floured surface. Spoon about 3 tablespoons pate mixture into the center and press out to roughly the same size as a filet. Spread 1/2 tablespoon mustard on top of one filet and place mustard-side down on the pate.
- Gently stretch and fold the shorter sides of the pastry around the filet, then bring the longer sides up and over to seal. You can stretch the dough that will be on the bottom of the filet, but try not to stretch it on the sides and top. It's okay to have a couple of small holes at the bottom. Flip Wellington over and place seam-side down on a plate. Repeat to form remaining 3 Wellingtons, then transfer all to the refrigerator.
- Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper.
- Cut remaining 4 squares of puff pastry into circles that are roughly the size of the Wellingtons. Place on the prepared sheet pan and poke all over each circle with a fork.
- Bake in the center of the preheated oven for 15 minutes. Remove from the oven, flip, and press circles down with a spatula to flatten. Return to the oven and bake until cooked through and crispy, 5 to 10 minutes longer. Remove from the oven and lift off the sheet pan to cool. Increase the oven temperature to 450 degrees F (230 degrees C).
- Transfer Wellingtons to the freezer for exactly 15 minutes. Line the same sheet pan with aluminum foil, then top with parchment paper. Beat egg with water in a small bowl.
- When Wellingtons have been in the freezer for 15 minutes, transfer to the prepared pan and generously brush with egg wash.
- Bake pastry in the center of the preheated oven until pastry is golden brown and puffed and filets are cooked through, 23 to 25 minutes. An instant-read thermometer inserted into the center should read 122 degrees F (50 degrees C).
- Immediately remove from the hot pan and transfer onto a plate or cutting board for at least 5 minutes. Cut Wellingtons in half, then trim each end to create a flat surface.
- Place each rounded pastry base on a plate and stand 2 filet halves on top with center cut facing up.
Nutrition Facts : Calories 1330.3 calories, Carbohydrate 59.4 g, Cholesterol 235 mg, Fat 99.8 g, Fiber 2.4 g, Protein 45.8 g, SaturatedFat 36 g, Sodium 870.3 mg, Sugar 2.2 g
BEEF WELLINGTON
Gordon Ramsay's version of the classic steak dish - a showstopping centrepiece on a special occasion
Provided by Gordon Ramsay
Categories Dinner
Time 2h30m
Number Of Ingredients 10
Steps:
- Heat oven to 220C/fan 200C/gas 7.
- Sit the 1kg beef fillet 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. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 mins.
- While the beef is cooling, chop 250g chestnut (and wild, if you like) 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 become a slurry.
- Heat 2 tbsp of the olive oil and 50g butter in a large pan and fry the mushrooms on a medium heat, with 1 large sprig fresh thyme, for about 10 mins stirring often, until you have a softened mixture.
- Season the mushroom mixture, pour over 100ml dry white wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred.
- Remove the mushroom duxelle from the pan to cool and discard the thyme.
- Overlap two pieces of cling film over a large chopping board. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row.
- Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over.
- Use the cling film's edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go.
- Chill the fillet while you roll out the pastry.
- Dust your work surface with a little flour. Roll out a third of the 500g pack of puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet.
- Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm.
- Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry.
- Beat the 2 egg yolks with 1 tsp water and brush the pastry's edges, and the top and sides of the wrapped fillet.
- Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides.
- Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle.
- 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.
- Chill for at least 30 mins and up to 24 hrs. Heat oven to 200C/fan 180C/gas 6.
- 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. Allow to stand for 10 mins before serving in thick slices.
Nutrition Facts : Calories 763 calories, Fat 48 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 32 grams carbohydrates, Protein 50 grams protein, Sodium 2.46 milligram of sodium
TRADITIONAL BEEF WELLINGTON
A pastry-wrapped, melt-in-your-mouth, traditional beef wellington that everyone will love!
Provided by tmbarnes77
Categories World Cuisine Recipes European UK and Ireland English
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Place mushrooms in the bowl of a food processor. Blend to a very fine consistency.
- Heat a frying pan over medium heat. Add mushrooms and 1 pinch salt and pepper. Cook until moisture evaporates and mixture thickens, about 5 minutes. Transfer to a plate.
- Lightly season strip steak with salt and pepper. Heat a frying pan over high heat and add olive oil. Sear strip lightly on all sides to seal in juices, 5 to 7 minutes total, making sure not to overcook. Remove and baste with English mustard.
- Lay out a large piece of plastic wrap and place prosciutto on top in 2 rows of 4, overlapping them. Spread mushrooms evenly on top. Place steak in the center and roll prosciutto tightly around it. Wrap tightly in plastic wrap, twisting the ends. Chill in the refrigerator for 20 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Roll out pastry sheet; unwrap steak and place in the center. Mix egg and water in a bowl to make egg wash. Apply egg wash to the edges of the pastry using a pastry brush. Fold pastry tightly around steak. Chill for 5 minutes.
- Brush egg wash over the pastry and sprinkle sea salt on top. Place on the prepared baking sheet.
- Bake in the preheated oven until pastry turns golden, 25 to 30 minutes. Remove and let stand for 5 minutes before slicing into 1-inch pieces.
Nutrition Facts : Calories 529.2 calories, Carbohydrate 24.4 g, Cholesterol 84.9 mg, Fat 38 g, Fiber 2.5 g, Protein 23.7 g, SaturatedFat 10.3 g, Sodium 482.3 mg, Sugar 2.6 g
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GORDON RAMSAY'S ICONIC BEEF WELLINGTON RECIPE | GORDON RAMSAY …
From gordonramsayrestaurants.com
Servings 5Published 2016-04-14Category Beef
- First season the beef with salt and pepper and, sear the fillet quickly, in a hot pan.
- Lay the pancakes and spread a thin layer of chicken mousse on top, place the fillet inside the pancake, and roll. Wrap the whole thing in cling film and set in the fridge for a few hours.
- Lay out a sheet of puff pastry, brush with egg wash, and place the fillet of beef (wrapped in pancakes) inside that. Wrap the puff pastry around and took underneath.
- Egg wash one more time, and then cook for about 23 minutes, golden crispy pastry.
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3.1/5 Total Time 1 hr 45 minsCategory Entree
- 1. __Make the Mushroom Duxelles.__ Place a medium sauté pan over medium high heat. Add oil and when hot, add mushrooms. Season well with salt and pepper, then add the thyme. Stirring frequently to be sure mushrooms don’t stick, cook until all moisture has evaporated, about 10 minutes. Remove from heat and allow to cool.
- 2. __Make the Chive Crepes.__ In a large mixing bowl, combine eggs, flour, milk, chives, thyme, and salt. Whisk until incorporated. Transfer to the refrigerator to rest for at least 30 minutes. Apply a light coat of cooking spray to a 10-inch nonstick pan and place over low heat. Add 1/4-cup crepe batter and swirl the pan so that the batter spreads evenly along the bottom, forming a very thin pancake. Allow to cook for 25 to 30 seconds until set. Using an offset spatula to lift one side, flip crepe and cook on opposite side for just a few seconds, then transfer crepe to a plate. Move quickly: you don’t want any browning to occur. Continue cooking until batter is finished, making about 5 crepes. Place a parchment square between each crepe to keep them from sticking together.
- 3. __Sear Beef Tenderloin.__ Season beef tenderloin liberally with salt and pepper on all sides. Use your hands to rub salt and pepper into meat while rolling and shaping beef into a cylinder. Place cast iron skillet over medium high heat and add grapeseed oil. Once the pan is hot, sear the beef, cooking one minute per side. Remove beef to a sheet tray and pour any juices from the pan over it. While hot, brush Dijon mustard all over, and then let it rest.
- 4. __Assemble Beef Wellington.__ Moisten your cutting board with a damp towel. Layer three pieces of plastic wrap on the board. Take two to three pancakes (depending on the width of your beef tenderloin) and trim into squares the length of the meat, then line them up vertically on the plastic. Layer the prosciutto slices on top of the crepes, then spread the mushroom duxelles over the prosciutto. Season with salt and pepper. Pour resting juices from the beef over the mushrooms, then place beef at the bottom of the crepe. Using the plastic wrap to lift as you pull the crepe over the beef, roll the beef up completely, smoothing plastic and twisting the ends to form a tight package. Refrigerate for 20 minutes.
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