Gordon Ramsay Crispy Potatoes With Beef Wellington

Gordon Ramsay'due south beef wellington recipe has to be the about famous dish from his ongoing series Hell'due south Kitchen. If yous're a fan of the show (or even if yous're not), it doesn't take long to hear the chef yell at his contestants for their "horrendous" making of the meal. Viewers and evidence contestants alike know the about feared question to come out of Ramsay's rima oris is, "Who cooked those wellingtons?" While Gordon plays a tough guy on screen, behind the scenes, he'south every bit the funny jokester.

What Is Beefiness Wellington?

Beef wellington is a traditional British dish consisting of a seared filet mignon smothered in whole-grain mustard and wrapped in layers of salty prosciutto, an herbed crepe, duxelles (mushrooms that have been pulverized into a paste), and puff pastry. The whole bundle is then baked until the crust crisps upward and the meat reaches medium-rare perfection.

What Tin can You Serve With Beefiness Wellington?

There'due south a number of sides that pair well with beefiness wellington, but the ones Ramsay prefers are crispy potatoes, roasted garlic, spring greens, and gravy.

Our Background With Beefiness Wellington

Coming from someone who's spent a few years and seasons working on Ramsay'south shows Master Chef and Hell's Kitchen, I found myself tasked with learning how to brand beef wellington quite quickly. Thankfully, I had a fantastic instructor, i of Gordon's behind-the-scenes sous chefs, who walked me through the process step past pace and in corking particular. Think you're upwards for the challenge? Take a look at the recipe below.

— Additional reporting by Haley Lyndes

Notes

Are yous more of a visual person? Watch Gordon Ramsay make a beef Wellington on camera before attempting the recipe to see more visual cues.

Duxelles is something every good melt should have in their arsenal of tricks. It tin be used in place of liver mousse for a vegetarian spread. In improver, try topping it over any rich meat, and you'll exist surprised by the intense flavor it brings.

Ingredients

1. For mushroom duxelles:
   i pound cremini mushrooms, coarsely chopped
   1 tablespoon extra-virgin olive oil
   ane/ii teaspoon salt
   1/4 teaspoon black pepper

1. For herb crepe:
   ane/two loving cup all-purpose flour
   2 eggs
   i teaspoon sugar
   i/2 teaspoon salt
   2 tablespoons chives, minced
   ane/two cup whole milk
   1/4 loving cup h2o
   4 tablespoons butter, melted, plus more if needed for pans

1. For beefiness Wellington:
   2 pounds filet mignon
   Salt and black pepper, to taste
   2 tablespoons olive oil
   1/4 cup whole-grain Dijon mustard
   1/2 pound prosciutto di Parma
   1 sheet puff pastry, thawed
   1 egg yolk
   1 tablespoon whole milk

Directions

1. To brand mushroom duxelles: Add together mushrooms to a food processor and process until completely smooth. The consistency is similar to wet hummus.
2. In a pan over medium estrus, add mushroom paste, olive oil, salt, and pepper. Spread the mixture evenly over the surface and cook on a medium-low estrus until the wet in the paste has reduced and the mixture has the consistency of a spreadable pâté. Remove from estrus and let absurd.
3. To make herb crepes: In a large bowl, whisk together flour, eggs, saccharide, salt, and chives. Whisk in milk, water, and 1 tablespoon of melted butter, until smooth and emulsified.
4. Heat a crepe pan or large skillet over medium heat. Add remaining 3 tablespoons of butter. Add 1/4 cup of the concoction. Rotate pan in a circular motion over the heat to completely embrace the surface with the batter. The edges of the crepe volition begin to gyre slightly equally the crepe cooks. Melt for approximately 45 to 60 seconds, then flip crepe to cook the other side. Each side should be a pale golden brown. Remove from rut. Add together more butter if needed to the pan and repeat process with the remaining batter. Set crepes aside.
5. Preheat the oven to 400º F.
6. To make steaks: Pat filet mignon dry out with newspaper towels and season generously with salt and black pepper. Heat a skillet over medium-high heat and add olive oil. When the oil begins to smoke, add the filet mignon and brown from 1 to 2 minutes on all sides. You lot want to create a nice sear on the outside of the steak but go out the inside raw. Remove from rut and place on a cutting board to absurd.
7. Embrace cooled filet with Dijon mustard.
8. To curl the beef Wellingtons: On a cutting board, lay out a long slice of plastic wrap. In the middle of the wrap, lay out a crepe. Spread mushroom duxelles over the crepe. Lay out the prosciutto on summit of the duxelles. Place filet in the center of the crepe and gently wrap the crepe around the filet. Trim off any backlog and use the plastic wrap to tightly wrap the steak.
9. Lay out a make clean, long piece of plastic wrap. Gently ringlet out puff pastry until it is a 1/iv-inch thin. Place the wrapped steak on i cease of the puff pastry and wrap. Pinch the ends closed and trim off any backlog puff pastry. Use the plastic wrap to tightly seal the puff pastry. Pop information technology in the fridge for nearly five minutes to allow information technology firm upwardly again.
10. In a bowl, mix together egg yolk and milk.
11. Place a canvass of parchment newspaper or aluminum foil on a baking sheet. Remove Wellington from refrigerator, remove the plastic wrap, and lay the Wellington seam-side down on the blistering sheet. Baste the top of the puff pastry with the egg wash and broil for approximately 25 to 30 minutes or until the internal temperature of the steak reaches 125º F, or to whatsoever temperature you lot prefer your steak.
12. Remove from the oven and let rest for at least x minutes before slicing into medallions. Serve warm.

Information

Category

Main Dishes, Game

Cuisine

North American

Yield

3 servings

mickensoulthe.blogspot.com

Source: https://www.popsugar.com/food/Gordon-Ramsay-Beef-Wellington-Recipe-486092

Share this post