Gordon Ramsay’s beef wellington

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Beef Wellington is one of the few “fancy foods” I have really wanted to take a stab at for a while. I mean it’s beef filet(my favorite cut) and covered in a puff pastry. Hello delici-gasm! That being said, it is an intimidating recipe to consider. I mean if you’ve ever watched Hell’s Kitchen, surely you’ve seen too many chefs screw this one up under pressure. Those wankers! But after going over the recipe, it actually doesn’t seem too terribly difficult. Here is the recipe for beef Wellington straight from my Gordon Ramsay’s cookery source app(that can be downloaded here). The original recipe calls for chestnut mushrooms, but I’m omitting them from the recipe because I’m sure most of you(myself included) don’t know where the fuck to find these mushrooms, or probably cannot justify paying a high price for mushrooms(unless they’re the magic kind, of course!). If you would like the full recipe, you can find it on BBC Good Food.

  • Two pounds beef filet
  • Twelve slices prosciutto
  • One pound package puff pastry
  • Flour for dusting
  • Two egg yolks, beaten

Preheat oven to 375 degrees.

In a roasting pan, lay beef filet in the center and brush with olive oil. Roast in the oven for 15 minutes(medium rare) or 20 minutes(medium). Please, for the love of God, no matter what your level of picky-ness tells you, do not roast it to anything above medium. Beef filet is best at medium rare or medium! Do this sexy piece of meat some justice! When it is finished roasting, take it out of the oven too cool. AFTER you let it cool(putting any food that is hot directly in the fridge is BAD BAD BAD), chill in the fridge for about 20 minutes.

While your beef filet is cooling, lay two pieces of cling film(serran wrap) over your surface. Make sure they overlap. Add prosciutto slices on the cling film, slightly overlapping each other in a double row. Place the cooled filet on top of the prosciutto slices, and use the cling film to assist in wrapping the filet in the prosciutto. Roll it like a sausage(mmmmm, sausage!), twisting the cling film at the ends. Chill in the fridge for about 20 minutes.

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Dust your work surface with a little flour. Roll 1/3 of your puff pastry into a strip large enough to place the filet on and place on a baking sheet. Roll the remainder of the puff pastry and set aside. Carefully unwrap the cling film from the wrapped filet, and place in the middle of the strip of pastry. Take your beaten egg mixture and brush the pastry’s edge that the beef filet is on, and the sides of the filet. Carefully drape the larger piece of pastry over the filet. Trim the excess so there is just enough to join the two pieces with a fork(just like you would when you are putting the top crust on a pie). Take the remainder of the yolk mixture and brush over the entire top pastry. With the back of a knife, mark the wellington with long diagonal lines, but make sure you don’t cut the pastry. Chill for 30 minutes, or if you’re not doing this this right now without having read the instructions ahead of time, you can chill it for up to 24 hours.

Bake 20-25 minutes for medium rare, 30 minutes for medium. Stand for ten minutes before serving in thick slices.

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