Where Can I Buy Gordan Ramseys Beef Wellington How Much Is Gordan Ramseys Beef Wellington

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Gordon Ramsay'due south beef Wellington recipe is made with prime beefiness fillet, mushrooms and ready-made pastry.

Gordon Ramsay says: "This is an impressive dish and one that's easier than information technology looks. This beef Wellington makes a keen alternative to a Sunday roast, or endeavour it out for a romantic meal." The key to a good beef Wellington is the calibre of the meat. If you lot tin can afford to, it's worth forking out for some prime fillet (Aberdeen Angus is a good pick). The Ramsay twist to this dish is the Parma ham, which gives the dish a little saltiness and crucially, keeps the pastry lovely and crisp.

Watch how to make Gordon Ramsay's beef Wellington

Ingredients

• 400g flat cap mushrooms, roughly chopped
• sea salt and freshly basis black pepper
• olive oil, for cooking
• 750g piece of prime beef fillet
• 1-2tbsp English mustard
• 6-8 slices of Parma ham
• 500g set-fabricated puff pastry
• flour, to grit
• ii egg yolks, beaten

Method

• Put the mushrooms into a food processor with some seasoning and pulse to a rough paste. Scrape the paste into a pan and cook over a high heat for about 10 mins, tossing frequently, to cook out the wet from the mushrooms. Spread out on a plate to cool.

• Estrus in a frying pan and add a little olive oil. Flavor the beef and sear in the hot pan for xxx secs only on each side. (You lot don't want to cook it at this stage, just color it). Remove the beef from the pan and leave to cool, then brush all over with the mustard.

• Lay a sail of cling film on a piece of work surface and arrange the Parma ham slices on information technology, in slightly overlapping rows. With a palette knife, spread the mushroom paste over the ham, and then identify the seared beef fillet in the centre. Keeping a tight agree of the cling moving picture from the edge, neatly roll the Parma ham and mushrooms around the beefiness to class a tight barrel shape. Twist the ends of the cling film to secure. Chill for fifteen-twenty mins to let the beef to set and go along its shape.

• Roll out the puff pastry on a floured surface to a large rectangle, the thickness of a £1 coin. Remove the cling film from the beef, and so lay in the centre. Brush the surrounding pastry with egg yolk. Fold the ends over, the wrap the pastry effectually the beef, cutting off any excess. Turn over, and so the seam is underneath, and place on a baking sheet. Brush over all the pastry with egg and arctic for most fifteen mins to let the pastry balance.

• Heat the oven to 200°C, 400°F, gas 6.

• Lightly score the pastry at 1cm intervals and coat over again with beaten egg yolk. Bake for 20 minutes, and so lower the oven setting to 180°C, 350°F, gas 4 and cook for another 15 mins. Allow to rest for x-fifteen mins before slicing and serving with the side dishes of your choice. The beef should nonetheless exist pink in the centre when yous serve it.

What cutting of beef is best for a beef Wellington?

For a beef Wellington, the recommended cut of beef is a beef tenderloin fillet. The beef tenderloin is the nearly tender cut of beefiness (the clue'southward in the name), and has a succulent lean and juicy taste that melts in your mouth.

How can I finish my pastry from going soggy?

To keep the pastry lite and crisp, we wrap the beef and mushrooms in a layer of Parma ham to shield the pastry from moisture.

When wrapping the pastry around your beef, wrap information technology as tightly as possible: this will assist preclude any of the juices leaking out in the cooking procedure. Another tip to create a really well-baked outer layer to your Wellington is to wrap your pastry parcel in cling film and chill in the fridge for a while earlier cooking. This, again, helps to house up the pastry and will stop information technology arresting the juices from the beefiness.

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Source: https://www.goodto.com/recipes/gordon-ramsay-s-beef-wellington

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