Beef Wellington Gordon Ramsey Version

Beef Wellington Gordon Ramsey Version


A whole tenderloin may be wrapped and baked, and then sliced for serving, or the tenderloin may be sliced into individual portions prior to wrapping and baking. There are many spices you can add to enhance the flavor some examples are curry, allspice, any grilling mix, or for the adventurous, ginger.  Beef Wellington is named after Arthur Wellesley, 1st Duke of Wellington. Some have suggested this was due to his love of a dish of beef, truffles, mushrooms, Madeira wine, and pâté cooked in pastry, but there is no evidence to say for sure. Other accounts simply credit the name to a patriotic chef wanting to give an English name to a variation on the French filet de boeuf en croûte during a period when England was often at odds with France."Wellington" is sometimes informally used to describe other dishes in which meat is baked in a puff pastry; the most common variations being Sausage Wellington and Salmon Wellington.

400 g


Beef Fillet

400 g


Flat mushrooms

4 slices


Parma ham





English mustard for brushing meat. (Yellow mustard)

200 g


Puff Pastry

2 each


egg yolks


1
Pre-heat the oven to 200c.
2
Heat some oil in a large pan and quickly fry the seasoned beef all over until it's brown. Remove and allow to cool. The point of this is simply to sear the beef  you don't want to cook the meat at this stage. Allow to cool and brush generously with the mustard.
3
Roughly chop the mushrooms and blend in a food processor to form a puree. Scrape the mixture into a hot, dry pan and allow the water to evaporate. When sufficiently dry (the mixture should be sticking together easily), set aside and cool.
4
Roll out a generous length of cling film, lay out the four slices of Parma ham, each one slightly overlapping the last. With a pallet knife spread the mushroom mixture evenly over the ham.
5
Place the beef fillet in the middle and keeping a tight hold of the cling film from the outside edge, neatly roll the parma ham and mushrooms over the beef into a tight barrel shape. Twist the ends to secure the clingfilm. Refrigerate for 10 -15 minutes, this allows the Wellington to set and helps keep the shape.
6
Roll out the pastry quite thinly to a size which will cover your beef. Unwrap the meat from the cling film. Egg wash the edge of the pastry and place the beef in the middle. Roll up the pastry, cut any excess off the ends and fold neatly to the 'underside'. Turnover and egg wash over the top. Chill again to let the pastry cool, approximately 5 minutes. Egg wash again before baking at 200c for 35 - 40 minutes. Rest 8 -10 minutes before slicing.



 Recipe Source
Author: Gordon Ramsey
This is the recipe that he uses for the new want to be chefs on Hell's Kitchen. This the new chefs must master to stay in the running.