Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, beef wellington. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Beef Wellington is an English pie made of fillet steak coated with pâté (often pâté de foie gras) and duxelles, which is then wrapped in Parma ham and puff pastry, then baked. Some recipes include wrapping the coated meat in a crêpe to retain the moisture and prevent it from making the pastry soggy. How can you make beef Wellington like Gordon Ramsay, or perhaps better?? It's actually surprisingly simple and easy and it doesn't require prior experience.
Beef wellington is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Beef wellington is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can cook beef wellington using 10 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Beef wellington:
- Get beef fillet
- Take mushrooms
- Get onion
- Get garlic
- Prepare white wine
- Prepare Prosciutto
- Get Puff pastry
- Take Thyme (sprig or dried)
- Get butter
- Get olive oil
Beef Wellington. this link is to an external site that may or may not meet accessibility guidelines. Beef Wellington traditionally has pâté spread over the top of the fillet, which makes it very rich. This recipe is lighter, but with a lovely taste from the tarragon. Beef tenderloin fillet, coated with mustard, mushroom duxelles, ham, wrapped in puff pastry and baked.
Instructions to make Beef wellington:
- Salt and pepper beef
- Heat oil and butter in frying pan and seal the meat. 1 min on each four sides and 30sec for each end
- Place sealed meat in roasting tin and cook for 15min
- Finely chop mushrooms, onion and garlic
- In the same frying pan used for the meat, cook the onions and garlic. When browned add the mushrooms and thyme, and cook until the water has come out of the mushrooms and evaporated.
- Add the wine to the mushrooms and heat until that also has evaporated. Remove to frying pan and put in dish to cool.
- When meat has finished in oven, transfer to a plate and put in fridge for 20min
- Lay double strip of prosciutto on cling film. Spread half the mushroom mix on the prosciutto (leaving few cm from edge). Put meat in the middle and put remaining mushroom mix on top. Pull the prosciutto round the beef, making a parcel and keep wrapped in cling film. Put back in fridge for 5min.
- Put a sheet of grease proof paper on a baking tray. Cut a piece of pastry slightly bigger than the meat for the base and put in the centre of the baking tray. Take the cling film off and put the beef on the pastry. Lay the remaining pastry over the top. Trim and crimp. Cover with egg wash, then chill in fridge for 30min
- Pre-heat the oven to 200oc/180oC fan
- Cook for 30min until golden and crisp. Leave to stand for 10min before serving
This recipe is lighter, but with a lovely taste from the tarragon. Beef tenderloin fillet, coated with mustard, mushroom duxelles, ham, wrapped in puff pastry and baked. Based on Gordon Ramsay Beef Wellington recipe. The beautiful fillet of beef should always be the star of Beef Wellington - Discover Gordon Ramsay's recipe for the perfect Beef Wellington here. See more ideas about Beef wellington, Beef wellington recipe, Wellington food. · The ultimate beef Wellington can seem difficult to make, but each step is actually pretty simple.
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