HolisticGirl
Arnold
Lara MHow to cook - Beef Wellington
September 15th 2008 07:45
Beef Wellington, named after the 1st Duke of Wellington, Arthur Wellesley, is a dish of beef fillet coated with a puree/pate which is then wrapped in puff pastry and baked. The entire tenderloin with pastry is then sliced for serving.
Renowned celebrity chef, Gordon Ramsay's version of Beef Wellington is surprisingly simple yet looks scrumptious and involves parma ham and a mushroom puree. You can watch him prepare this dish in the following video clip.
Gordon Ramsey's Beef Wellington
Ingredients:
400g Beef fillet
400g Flat mushrooms
4 slice Parma ham
English mustard for brushing meat
200g puff pastry
2 Egg yolks
Approx 8 Charlotte/New potatoes
1 Clove garlic, crushed
1 Sprig thyme
2 large baby gem lettuce
Salt and pepper
Olive oil
Mustard vinaigrette, optional
Method:
1) Pre-heat the oven to 200c.
2) Heat some oil in a large pan and quickly fry the seasoned beef all over until it’s brown. Remove and allow to cool.
3) The point of this is simply to sear the beef and seal all those juices in, you don’t want to cook the meat at this stage. Allow to cool and brush generously with the mustard.
4) Roughly chop the mushrooms and blend in a food processor to form a puree. Scrape the mixture into a hot, dry pan and allow the water to evaporate. When sufficiently dry (the mixture should be sticking together easily), set aside and cool.
5) Roll out a generous length of cling film, lay out the four slices of Parma ham, each one slightly overlapping the last. With a pallet knife spread the mushroom mixture evenly over the ham.
6) Place the beef fillet in the middle and keeping a tight hold of the cling film from the outside edge, neatly roll the parma ham and mushrooms over the beef into a tight barrel shape. Twist the ends to secure the clingfilm. Refrigerate for 10 -15 minutes, this allows the Wellington to set and helps keep the shape.
7) Roll out the pastry quite thinly to a size which will cover your beef. Unwrap the meat from the cling film. Egg wash the edge of the pastry and place the beef in the middle. Roll up the pastry, cut any excess off the ends and fold neatly to the ‘underside’. Turnover and egg wash over the top. Chill again to let the pastry cool, approximately 5 minutes. Egg wash again before baking at 200c for 35 - 40 minutes. Rest 8 -10 minutes before slicing.
Recipe by Gordon Ramsay.
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Comment by Sara Dobson
My Turn
I had heard of beef wellington but didn't know what it was.
I used to think it was a stew
Comment by Nomad
Awesome Food
Comment by Arnold
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Celluloid Notes
Nomad: Definitely - there are plenty of other 'Wellington' variations like Sausage and Salmon!
Comment by Lara M
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Comment by mmgood
Most of the cooking can be done the day before.
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Comment by Giulia McCoy