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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Gordon Ramsay’s cookery course.

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One thing that really got me excited about cooking was the show Gordon Ramsay’s Cookery Course on BBC. This show features Gordon at his home, showing the world how to make fantastic, and relatively simple meals. It’s all about learning how to be a good cook, whether it be for your family or for entertaining friends. I like watching this show for two reasons. The main reason being that Gordon Ramsay is fucking sexy. I mean really, put that man on a plate for me and I’d eat him up. I also love it because he features recipes that someone with any cooking skill can pull off(unless you’re a moron).

Now the big down fall to the show, is it’s hard to find the recipes online. I don’t know about you, ¬†but for me it’s a little difficult to prepare a meal while watching how it’s done on TV. He explains the recipes rather quickly, and I don’t have a fucking TV in my kitchen. So yeah. I ended up finding an app for the show on Google Play. Just search “Gordon Ramsay cookery course”, and download it. I don’t know if it has all the recipes he’s done on the show to date, but it’s got quite a few.

I will probably be posting about quite a few of these recipes in the future, but there is one in particular that I am really excited about making to go along with Easter dinner. It’s a baked cheesecake with raspberries.

I love cheesecake, who doesn’t? I also love making cheesecake, however I’ve always made no bake cheesecakes. It can be intimidating to try and pull off a baked cheesecake. That’s what separates the boys from the men, right? You’d think so, but that sexy British beast has promised me that it is easy. And I will admit, it does look easy. The best part, to me, is the fact that there is no graham cracker crust. I effing hate graham cracker crust on cheesecake! I think it just takes away from the decadent creamy goodness of the cheesecake, and adds way too much sweetness for my own personal taste. Another thing about this recipe that appeals to me, is that this cheesecake is very rustic looking. That’s a fancy way of saying it doesn’t look like perfection. Which is fine by me. The fact that there is no need for it to look perfect is every baker’s dream!

I will make no adjustments to this recipe at all. I would never go there!

  • Butter, for greasing your cake tin.
  • 16 ounces(two packages) cream cheese brought to room temperature.
  • 3/4 cup of sugar.
  • Three eggs, lightly beaten.
  • Two tablespoons all-purpose flour.
  • Zest of one lemon.
  • one and a half cups of raspberries.

Preheat oven to 350 degrees. Butter a springform cake tin. You must have one of these, do not use a regular cake pan!

Cream together cream cheese and sugar. Add beaten eggs about one egg at a time until combined. Add flour and lemon zest. Fold in raspberries carefully as to not break them apart into the cake mixture.

Spoon mixture into cake tin. Carefully tap the cake tin against your work surface to remove any air bubbles from the cake mixture. This will also help the raspberries rise up from the bottom.

Bake for 35 minutes until the edges are set, but the mixture in the middle is a little wobbly.

Once cooled, run a knife around the edges to loosen and remove from the pan. Enjoy, bitches!