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    188 views2 pages

    Beef Wellington Recipe

    Uploaded by

    Sonia Rocha

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 2

    2/12/2017 Beef Wellington Recipe | Gordon Ramsay Recipes

    BEEF WELLINGTON

    INGREDIENTS METHOD
    2 x 400g beef fillets Serves 4
    Olive oil, for frying
    1 Wrap each piece of beef tightly in a triple layer of cling film to set its shape, then chill overnight.
    500g mixture of wild mushrooms, cleaned
    1 thyme sprig, leaves only 2 Remove the cling film, then quickly sear the beef fillets in a hot pan with a little olive oil for 30-60
    seconds until browned all over and rare in the middle. Remove from the pan and leave to cool.
    500g puff pastry
    8 slices of Parma ham
    3 Finely chop the mushrooms and fry in a hot pan with a little olive oil, the thyme leaves and some
    2 egg yolks, beaten with 1 tbsp water and a seasoning. When the mushrooms begin to release their juices, continue to cook over a high heat for
    pinch of salt about 10 minutes until all the excess moisture has evaporated and you are left with a mushroom paste
    (known as a duxelle). Remove the duxelle from the pan and leave to cool.
    Sea salt and freshly ground black pepper

    4 Cut the pastry in half, place on a lightly floured surface and roll each piece into a rectangle large
    For the red wine sauce enough to envelop one of the beef fillets. Chill in the refrigerator.

    2 tbsp olive oil


    5 Lay a large sheet of cling film on a work surface and place 4 slices of Parma ham in the middle,
    200g beef trimmings (ask the butcher to reserve overlapping them slightly, to create a square. Spread half the duxelle evenly over the ham.
    these when trimming the fillet)
    4 large shallots, peeled and sliced 6 Season the beef fillets, then place them on top of the mushroom-covered ham. Using the cling film,
    roll the Parma ham over the beef, then roll and tie the cling film to get a nice, evenly thick log. Repeat
    12 black peppercorns this step with the other beef fillet, then chill for at least 30 minutes.
    1 bay leaf
    1 thyme sprig
    7 Brush the pastry with the egg wash. Remove the cling film from the beef, then wrap the pastry around
    each ham-wrapped fillet. Trim the pastry and brush all over with the egg wash. Cover with cling film
    Splash of red wine vinegar and chill for at least 30 minutes.

    1 x 750ml bottle red wine


    8 Meanwhile, make the red wine sauce. Heat the oil in a large pan, then fry the beef trimmings for a few
    750ml beef stock minutes until browned on all sides. Stir in the shallots with the peppercorns, bay and thyme and
    continue to cook for about 5 minutes, stirring frequently, until the shallots turn golden brown.

    9 Pour in the vinegar and let it bubble for a few minutes until almost dry. Now add the wine and boil
    until almost completely reduced. Add the stock and bring to the boil again. Lower the heat and simmer
    gently for 1 hour, removing any scum from the surface of the sauce, until you have the desired
    consistency. Strain the liquid through a fine sieve lined with muslin. Check for seasoning and set aside.

    10 When you are ready to cook the beef wellingtons, score the pastry lightly and brush with the egg wash
    again, then bake at 200°C/Gas 6 for 15-20 minutes until the pastry is golden brown and cooked.
    Rest for 10 minutes before carving.

    11 Meanwhile, reheat the sauce. Serve the beef wellingtons sliced, with the sauce as an accompaniment.

    Sharpen your knife skills with a Chef’s Masterclass at Gordon Ramsay Restaurants in London – the perfect gift for
    family, friends or yourself this Christmas! Discover our full collection of festive Gifts & Experiences online.

    Gordon Ramsay
    Ultimate Cookery Course 
    By Hodder & Stoughton
    https://www.gordonramsay.com/gr/recipes/beef-wellington/ 1/2
    2/12/2017 Beef Wellington Recipe | Gordon Ramsay Recipes
    Text © Gordon Ramsay 2013
    Photography © Anders Schønnemann 2012 

    C A T E G O RY F I LT E R S

    BEEF (10) BREAKFAST (2) CHICKEN (6) CHRISTMAS (12) DESSERT (11) DUCK (1) EGG (1) FISH (5) KIDS (9) LAMB (3) PASTA (1) PIE (2) PORK (5) SALADS (6) SEAFOOD (2) SUMMER (4)

    THANKSGIVING (3) VEGETARIAN (17) VIEW ALL RECIPES

    https://www.gordonramsay.com/gr/recipes/beef-wellington/ 2/2

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