BEEF WELLINGTON RECIPE - BBC GOOD FOOD
Gordon Ramsay's version of the classic steak dish – a showstopping centrepiece on a special occasion
Provided by Gordon Ramsay
Categories Dinner
Total Time 2 hours 30 minutes
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 220C/fan 200C/gas 7.
- Sit the 1kg beef fillet on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 mins.
- While the beef is cooling, chop 250g chestnut (and wild, if you like) mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don’t become a slurry.
- Heat 2 tbsp of the olive oil and 50g butter in a large pan and fry the mushrooms on a medium heat, with 1 large sprig fresh thyme, for about 10 mins stirring often, until you have a softened mixture.
- Season the mushroom mixture, pour over 100ml dry white wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred.
- Remove the mushroom duxelle from the pan to cool and discard the thyme.
- Overlap two pieces of cling film over a large chopping board. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row.
- Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over.
- Use the cling film’s edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go.
- Chill the fillet while you roll out the pastry.
- Dust your work surface with a little flour. Roll out a third of the 500g pack of puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet.
- Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm.
- Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry.
- Beat the 2 egg yolks with 1 tsp water and brush the pastry’s edges, and the top and sides of the wrapped fillet.
- Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides.
- Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle.
- Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry.
- Chill for at least 30 mins and up to 24 hrs. Heat oven to 200C/fan 180C/gas 6.
- 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.
Nutrition Facts : Calories 763 calories, FatContent 48 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 32 grams carbohydrates, ProteinContent 50 grams protein, SodiumContent 2.46 milligram of sodium
BEEF WELLINGTON WITH SPINACH & BACON RECIPE | BBC GOOD FOOD
This comforting classic gets a smart makeover, thanks to a layer of spinach, pancetta and a red wine gravy
Provided by Barney Desmazery
Categories Main course
Total Time 1 hours 20 minutes
Prep Time 25 minutes
Cook Time 55 minutes
Yield 6
Number Of Ingredients 15
Steps:
- Pat the beef fillet with kitchen paper to remove any blood, then season. Heat the butter and oil in a large frying pan until very hot, then sear and turn the fillet with tongs for 8-10 mins until it’s well browned on all sides – hold it up to sear both ends, too. Set the beef aside on a tray to catch any juices. Take the pan off the heat, but don’t clean it.
- Tip the spinach into a colander and pour over a kettle of boiling water to wilt it, then pour over cold water to cool it down. Squeeze the spinach as hard as you can to extract as much liquid as possible, then set aside. Lay a large sheet of cling film on your work surface. Overlap the pancetta or bacon on it in a row, then cover with another sheet of cling film. Use a rolling pin to roll it out to a thin layer. Remove the top sheet of cling film and scatter the spinach over the pancetta. Replace the cling film and roll again. Carefully peel away the top layer of cling film again, and sit the beef on top. Using the edge of the cling film, lift and roll the pancetta and spinach to encase the beef and roll everything into a tight sausage. For best results, place in the freezer for 30 mins to firm up – do not leave for longer or cooking times will be affected.
- On a lightly floured surface, roll the pastry to a rectangle a little larger than your Good Food magazine. Trim the edges to neaten, then lightly brush the pastry with egg yolk. Carefully unwrap the beef parcel and lay in the middle of the pastry. Fold the shorter edges over the beef, then roll the whole thing around the fillet to encase. For a really neat finish, get another clean sheet of cling film and roll the wellington into a tight sausage again. Chill for at least 30 mins, or up to one day.
- Heat the oven to 220C/200C fan/gas 7 and put a lightly oiled baking tray in it. Unwrap the wellington, brush with egg yolk, then use the back of a knife to score a neat criss-cross or checkerboard pattern all over it. Sprinkle with flaky sea salt and transfer, sealed-side down, to the hot baking tray. Roast for 10 mins, then reduce the oven to 200C/180C fan/gas 6 and continue to cook for 25 mins for rare meat, 30 mins for medium rare, 35 mins for medium, and about 45 mins for well done, making sure the pastry doesn’t burn (cover it with foil if it starts to darken). Remove from the oven and immediately brush with more egg yolk. Leave to rest for 10 mins.
- To make the gravy, heat the butter in the beef pan. Fry the shallot, thyme and bay leaf, scraping the crispy bits off the pan with a wooden spoon. Scatter over the flour and brown, then add the red wine and boil to a purple paste. Add the beef stock cube and any juice from the resting beef, and simmer for 5 mins. Pass through a sieve into a pan and season to taste. Use a sharp knife to carve the wellington into six thick slices and serve with the gravy on the side.
Nutrition Facts : Calories 628 calories, FatContent 38 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 33 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 2 grams fiber, ProteinContent 36 grams protein, SodiumContent 1.9 milligram of sodium
BEEF WELLINGTON RECIPE | ALLRECIPES
From allrecipes.com
BEEF WELLINGTON - WIKIPEDIA
From en.m.wikipedia.org
HERE'S HOW 40 FAMOUS FOODS GOT THEIR NAMES - EAT THIS NO…
From eatthis.com
LOCAL CATERING FROM WHOLE FOODS MARKET | ONLINE ORDERING
From wholefoodsmarket.com
TRY THESE HEART HEALTHY RECIPES FROM THE PA BEEF COUNCIL ...
From wearecentralpa.com
CATEGORIES - LIFESTYLE - ALL 4 - CHANNEL 4
From channel4.com
HERE'S HOW 40 FAMOUS FOODS GOT THEIR NAMES - EAT THIS NO…
From eatthis.com
LOCAL CATERING FROM WHOLE FOODS MARKET | ONLINE ORDERING
From wholefoodsmarket.com
TRY THESE HEART HEALTHY RECIPES FROM THE PA BEEF COUNCIL ...
From wearecentralpa.com
CATEGORIES - LIFESTYLE - ALL 4 - CHANNEL 4
From channel4.com
TRY THESE HEART HEALTHY RECIPES FROM THE PA BEEF COUNCIL ...
From wearecentralpa.com
CATEGORIES - LIFESTYLE - ALL 4 - CHANNEL 4
From channel4.com