BEEF WELLINGTON RECIPE GORDON RAMSAY RECIPES
BEEF WELLINGTON RECIPE | GORDON RAMSAY RECIPES
You can dress up a beef Wellington with foie gras, cep mushrooms, or even truffles, but in my opinion, that beautiful fillet of beef should always be the star.
Provided by Gordon Ramsay
Categories Beef
Total Time 3 hours 10 minutes
Prep Time 100 minutes
Cook Time 01 hours 30 minutes
Yield 4
Number Of Ingredients 16
BEEF WELLINGTON RECIPE FROM GORDON RAMSAY | JUST A PINCH ...
Recipe uploaded + video from Gordon Ramsay at http://suppliesformykitchen.com/easy-beef-wellington-recipe-gordon-ramsay/ This easy beef Wellington recipe, Gordon Ramsay, is a perfect recipe for the holidays! Beautiful as center-piece, a nice roast wrapped in a crispy dough!
Provided by Jan Nevejans @SuppliesForMyKitchen
Categories Beef
Prep Time 15 minutes
Cook Time 40 minutes
Yield 3
Number Of Ingredients 11
Steps:
- His new version of beef Wellington is an ode to the original recipe. But makes it more delicate and newer in flavors and texture! If you want to spoil your guests, this is a perfect dish!
- Roll the fillet of beef in salt and pepper and sear it short in a hot pan for about 15 second each side. Then brush mustard all around it while it cools down.
- Now make the duxelle. Put the mushrooms in a blender with some pepper and salt and blend it shortly, then add the chestnuts and blend again. Scrape the paste into a pan without oil and cook over a high heat for about 10 mins, tossing frequently, this is necessary to cook out the moisture from the mushrooms and intensify the flavor. Add some thyme and then spread it out on a plate to cool.
- Put a big sheet of cling film on a work surface and arrange the Parma ham slices on it, slightly overlapping each one with the other, then grind over some pepper and spread the mushroom paste over it and place the seared beef fillet in the middle. Roll the Parma ham and paste around the beef to form a tight jacket. Twit the ends of the cling film to secure. Chill for 15-20 mins to allow the beef to set and keep its shape.
- Roll out the puff pastry on a floured surface at the thickness of a £1 coin. Remove the cling film from the beef and then lay in the center. Brush the surrounding pastry with egg yolk and fold the ends over, and cutting off any excess. Turn over, so the seam is underneath, and place on a baking sheet. Brush over all the pastry with egg and chill for about 15 mins to let the pastry rest.
- Heat the oven to 200ºC/400ºF/gas 6. Lightly score the pastry at 1cm intervals and glaze again with beaten egg yolk. Bake for 20 minutes , then lower the oven setting to 180ºC/350ºF/gas 4 and cook for another 15 mins. Allow to rest for 10-15 mins before slicing and serving with the accompaniments. The beef should still be pink in the center when you serve it.
- recipe from suppliesformykitchen.com
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GORDON RAMSAY BEEF WELLINGTON RECIPE WITH RED WI…
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This is Gordon Ramsey's version of Beef Wellington....It is an amazing dish...perfect for an elegant dinner party, or perhaps a sophisticated holiday feast! I had to fiddle around with the measurements and temps b/c they were in grams, mils, celsius...etc. This version also is without the pate....I think that's why I decided to give it a whirl!!! Enjoy! :-)
Tips:
Trim carefully.
Lower the chances of the edges separating by giving yourself lots of room - and don't trim the pastry too close to the meat.
Keep it air-free.
Drape over the top layer of pastry very carefully, smoothing it down with your hands as you go. You don't want any air trapped between the pastry and the meat.
Use up leftover pastry.
Any leftover pastry is fine to use for something else, even if covered in egg. Simply roll it into a ball and refrigerate until needed.
Brush the meat as well as the pastry with egg wash. This will make the top layer of pastry stick to the meat and stop it from rising and leaving a gap.
Sealing the pastry.
Use the rounded end of a fork or spoon handle to seal the edges rather than the prongs of a fork - using the prongs will only pierce the pastry rather than joining it.
From food.com
Reviews 3.5
Total Time 2 hours 30 minutes
Calories 550 per serving
From food.com
Reviews 3.5
Total Time 2 hours 30 minutes
Calories 550 per serving
- 6. Heat oven to 392°F Brush the Wellington with a little more egg yolk and cook until golden and crisp - 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.
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- Brush the Wellington with a little more egg yolk and cook until golden and crisp – 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.
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GORDON RAMSAY'S BEEF WELLINGTON RECIPE FOR ... - RED …
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From redonline.co.uk
Total Time 1 hours 5 minutes
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- Trim the beef of any sinew and season well with salt and pepper. Heat the olive oil in a large frying pan over a high heat, add the fillet and quickly sear the outside all over for about 5 minutes until evenly browned, turning as necessary. Transfer to a plate and while still hot, brush all over with mustard. Set aside to rest. For the duxelles, put the mushrooms, chestnuts and garlic in a food processor with a little salt and pepper and blend to a fine paste, stopping to scrape down the sides a few times. Heat a dry large frying pan. Scrape the mushroom paste into the pan and add the thyme leaves. Cook over a high heat, stirring occasionally, to drive off the moisture and intensify the flavour. The duxelles must be sufficiently dry otherwise it will make the pastry soggy; the mixture should adhere easily. Spread out on a tray to cool. Place a large piece of cling film on a clean surface. Lay the Parma ham slices on top, overlapping them slightly, to form a rough rectangle large enough to envelop the beef fillet, making sure there are no gaps. Season the ham with a few twists of pepper then, with a palette knife, spread the duxelles on top, leaving a 2.5cm margin along the edges. Lay the beef fillet along the middle of the mushroom layer. Keeping a tight hold of the cling film from the outside edges, neatly roll the Parma ham and duxelles over the beef into a tight barrel shape. Twist the ends of the cling film to secure. Refrigerate for 15 minutes to firm up. Roll out the pastry on a lightly floured surface to a large rectangle, the thickness of a £1 coin and brush with some of the eggwash. Unwrap the beef from the cling film and place it in the middle. Leaving a large enough rectangle to wrap around the beef, trim off the excess pastry. Roll the pastry around the beef to envelop it and then press the edges to seal. Pinch the pastry at the ends to seal and trim off the excess. Wrap the log tightly in cling film and chill for 10 minutes, or overnight if you are preparing ahead. Preheat the oven to 190°C/Gas 5. Remove the cling film and brush the parcel all over with egg wash. Lightly score the pastry at 1cm intervals with the back of a small knife for a decorative effect, if you wish. Place on a baking tray, sprinkle with salt and bake for about 35 minutes; if the pastry appears to be browning too quickly, lower the setting slightly. Leave to rest in a warm place for about 15 minutes before cutting into thick slices to serve, with the accompaniments.
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BEEF WELLINGTON RECIPE | GORDON RAMSAY RECIPES
You can dress up a beef Wellington with foie gras, cep mushrooms, or even truffles, but in my opinion, that beautiful fillet of beef should always be the star.
From gordonramsay.com
Total Time 3 hours 10 minutes
Category Beef
From gordonramsay.com
Total Time 3 hours 10 minutes
Category Beef
See details
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Recipe uploaded + video from Gordon Ramsay at
http://suppliesformykitchen.com/easy-beef-wellington-recipe-gordon-ramsay/
This easy beef Wellington recipe, Gordon Ramsay, is a perfect recipe for the holidays! Beautiful as center-piece, a nice roast wrapped in a crispy dough!
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From hellskitchenrecipes.com
Reviews 4.1
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Reviews 4.1
Total Time 1 hours 20 minutes
Category Dinner
Cuisine English
- In The Meantime, heat the red wine sauce an accompaniment for beef wellington
See details
BEEF WELLINGTON RECIPE - GORDON RAMSAY RESTAURANTS
Try this traditional Beef Wellington recipe at home, guaranteed to impress your friends and family. Get cooking!
From gordonramsayrestaurants.com
Total Time 3 hours 10 minutes
Category Beef
From gordonramsayrestaurants.com
Total Time 3 hours 10 minutes
Category Beef
See details
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This is Gordon Ramsey's version of Beef Wellington....It is an amazing dish...perfect for an elegant dinner party, or perhaps a sophisticated holiday feast! I had to fiddle around with the measurements and temps b/c they were in grams, mils, celsius...etc. This version also is without the pate....I think that's why I decided to give it a whirl!!! Enjoy! :-)
Tips:
Trim carefully.
Lower the chances of the edges separating by giving yourself lots of room - and don't trim the pastry too close to the meat.
Keep it air-free.
Drape over the top layer of pastry very carefully, smoothing it down with your hands as you go. You don't want any air trapped between the pastry and the meat.
Use up leftover pastry.
Any leftover pastry is fine to use for something else, even if covered in egg. Simply roll it into a ball and refrigerate until needed.
Brush the meat as well as the pastry with egg wash. This will make the top layer of pastry stick to the meat and stop it from rising and leaving a gap.
Sealing the pastry.
Use the rounded end of a fork or spoon handle to seal the edges rather than the prongs of a fork - using the prongs will only pierce the pastry rather than joining it.
From food.com
Reviews 3.5
Total Time 2 hours 30 minutes
Calories 550 per serving
From food.com
Reviews 3.5
Total Time 2 hours 30 minutes
Calories 550 per serving
- 6. Heat oven to 392°F Brush the Wellington with a little more egg yolk and cook until golden and crisp - 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.
See details
GORDON RAMSAY'S ICONIC BEEF WELLINGTON RECIPE | GORDON ...
Learn how to create the iconic Beef Wellington at home using this recipe from Savoy Grill.
From gordonramsayrestaurants.com
Category Beef
From gordonramsayrestaurants.com
Category Beef
See details
BEEF WELLINGTON RECIPE - BBC GOOD FOOD | RECIPES AND ...
Gordon Ramsay's version of the classic steak dish – a showstopping centrepiece on a special occasion
From bbcgoodfood.com
Total Time 2 hours 30 minutes
Category Dinner
Cuisine British
Calories 763 calories per serving
From bbcgoodfood.com
Total Time 2 hours 30 minutes
Category Dinner
Cuisine British
Calories 763 calories per serving
- Brush the Wellington with a little more egg yolk and cook until golden and crisp – 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.
See details
GORDON RAMSAY'S BEEF WELLINGTON RECIPE FOR ... - RED …
Find the Gordon Ramsay Beef Wellington recipe for Christmas, a delicious main for the festive season. See the beef wellington recipe here.
From redonline.co.uk
Total Time 1 hours 5 minutes
Category パン
From redonline.co.uk
Total Time 1 hours 5 minutes
Category パン
- Trim the beef of any sinew and season well with salt and pepper. Heat the olive oil in a large frying pan over a high heat, add the fillet and quickly sear the outside all over for about 5 minutes until evenly browned, turning as necessary. Transfer to a plate and while still hot, brush all over with mustard. Set aside to rest. For the duxelles, put the mushrooms, chestnuts and garlic in a food processor with a little salt and pepper and blend to a fine paste, stopping to scrape down the sides a few times. Heat a dry large frying pan. Scrape the mushroom paste into the pan and add the thyme leaves. Cook over a high heat, stirring occasionally, to drive off the moisture and intensify the flavour. The duxelles must be sufficiently dry otherwise it will make the pastry soggy; the mixture should adhere easily. Spread out on a tray to cool. Place a large piece of cling film on a clean surface. Lay the Parma ham slices on top, overlapping them slightly, to form a rough rectangle large enough to envelop the beef fillet, making sure there are no gaps. Season the ham with a few twists of pepper then, with a palette knife, spread the duxelles on top, leaving a 2.5cm margin along the edges. Lay the beef fillet along the middle of the mushroom layer. Keeping a tight hold of the cling film from the outside edges, neatly roll the Parma ham and duxelles over the beef into a tight barrel shape. Twist the ends of the cling film to secure. Refrigerate for 15 minutes to firm up. Roll out the pastry on a lightly floured surface to a large rectangle, the thickness of a £1 coin and brush with some of the eggwash. Unwrap the beef from the cling film and place it in the middle. Leaving a large enough rectangle to wrap around the beef, trim off the excess pastry. Roll the pastry around the beef to envelop it and then press the edges to seal. Pinch the pastry at the ends to seal and trim off the excess. Wrap the log tightly in cling film and chill for 10 minutes, or overnight if you are preparing ahead. Preheat the oven to 190°C/Gas 5. Remove the cling film and brush the parcel all over with egg wash. Lightly score the pastry at 1cm intervals with the back of a small knife for a decorative effect, if you wish. Place on a baking tray, sprinkle with salt and bake for about 35 minutes; if the pastry appears to be browning too quickly, lower the setting slightly. Leave to rest in a warm place for about 15 minutes before cutting into thick slices to serve, with the accompaniments.
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See details
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