GORDON RAMSAY'S FILLET OF BEEF WELLINGTON WITH ROASTED CARROTS A
Make and share this Gordon Ramsay's Fillet of Beef Wellington With Roasted Carrots A recipe from Food.com.
Provided by Valerie Dalton
Categories One Dish Meal
Time 2h
Yield 4 , 4 serving(s)
Number Of Ingredients 15
Steps:
- In a hot pan, sear the filet of beef on each side then brush with mustard and allow to cool.
- Rough chop and sauté the mushrooms. Season with thyme, salt and pepper.
- Place plastic wrap on a cutting board or flat surface. Place the beef on plastic wrap and cover with mushrooms.
- Use the plastic wrap to wrap the mushrooms around the beef and twist to secure firmly. Set in fridge for 10 minutes. Remove plastic wrap.
- Roll out pastry and wrap around the beef, pressing the pastry edges to seal at the base and trimming away any excess.
- Brush once with the egg wash and bake in a 375ºF oven for 25-30 minutes. Check halfway with a thermometer - internal temperature should be approximately 115ºF for medium rare. Pastry should be golden brown.
- Red Wine Sauce made with Brown Chicken stock.
- -1 pint Brown Chicken stock (or veal stock) Found in frozen section ,1/2 bottle (375 ml) of Red Wine
- In a small sauce pan, reduce the red wine until almost dry. Add stock and bring to a boil. Reduce heat and simmer for 10 minutes. Season with salt and pepper.
- Roasted Carrots, 8 baby Carrots, whole & peeled, 2 tbsp whole butter, room temperature,1 cup heavy cream, salt & white pepper.
- Boil the potatoes in salted water for 20-30 minutes, until soft. Strain and let sit for 5-10 minutes until dry. Crush potatoes with a potato masher or fork and add butter and cream. Season with salt and white pepper.
- To serve, with a serrated knife slice the Wellington into equal portions. Arrange 2 slices of beef with the potatoes and carrots. Finish with the sauce before serving.
Nutrition Facts : Calories 1100.5, Fat 81.5, SaturatedFat 35, Cholesterol 321.4, Sodium 820.4, Carbohydrate 41.9, Fiber 2.7, Sugar 5.6, Protein 34
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- 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.
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