What Kind of Beef Is in a Beef Wellington

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Gordon Ramsay's beef Wellington recipe is made with prime number beef fillet, mushrooms and ready-made pastry.

Gordon Ramsay says: "This is an impressive dish and one that'south easier than information technology looks. This beef Wellington makes a bully culling to a Dominicus roast, or try it out for a romantic meal." The fundamental to a proficient beef Wellington is the calibre of the meat. If you tin can afford to, it's worth forking out for some prime fillet (Aberdeen Angus is a skillful pick). The Ramsay twist to this dish is the Parma ham, which gives the dish a trivial saltiness and crucially, keeps the pastry lovely and crisp.

Watch how to make Gordon Ramsay'southward beef Wellington

Ingredients

• 400g flat cap mushrooms, roughly chopped
• sea salt and freshly footing black pepper
• olive oil, for cooking
• 750g slice of prime beef fillet
• 1-2tbsp English mustard
• 6-8 slices of Parma ham
• 500g set up-made puff pastry
• flour, to dust
• 2 egg yolks, browbeaten

Method

• Put the mushrooms into a food processor with some seasoning and pulse to a rough paste. Scrape the paste into a pan and cook over a high heat for about 10 mins, tossing frequently, to cook out the wet from the mushrooms. Spread out on a plate to cool.

• Rut in a frying pan and add a little olive oil. Season the beef and sear in the hot pan for 30 secs only on each side. (You don't desire to cook it at this phase, simply color information technology). Remove the beef from the pan and exit to absurd, then brush all over with the mustard.

• Lay a sheet of cling film on a work surface and suit the Parma ham slices on information technology, in slightly overlapping rows. With a palette pocketknife, spread the mushroom paste over the ham, then identify the seared beef fillet in the center. Keeping a tight hold of the cling flick from the edge, neatly coil the Parma ham and mushrooms effectually the beef to form a tight barrel shape. Twist the ends of the cling film to secure. Chill for fifteen-xx mins to allow the beef to set and go on its shape.

• Roll out the puff pastry on a floured surface to a large rectangle, the thickness of a £one coin. Remove the cling film from the beef, and so lay in the middle. Brush the surrounding pastry with egg yolk. Fold the ends over, the wrap the pastry effectually the beef, cutting off any excess. Plough over, and then the seam is underneath, and place on a blistering canvas. Castor over all the pastry with egg and chill for near 15 mins to allow the pastry remainder.

• Oestrus the oven to 200°C, 400°F, gas 6.

• Lightly score the pastry at 1cm intervals and glaze once again with browbeaten egg yolk. Bake for 20 minutes, then lower the oven setting to 180°C, 350°F, gas 4 and cook for some other 15 mins. Let to residual for x-15 mins earlier slicing and serving with the side dishes of your selection. The beef should still be pink in the center when you serve it.

What cut of beef is best for a beef Wellington?

For a beef Wellington, the recommended cut of beef is a beef tenderloin fillet. The beef tenderloin is the most tender cut of beef (the clue's in the name), and has a succulent lean and juicy taste that melts in your mouth.

How can I cease my pastry from going soggy?

To proceed the pastry light and well-baked, we wrap the beef and mushrooms in a layer of Parma ham to shield the pastry from moisture.

When wrapping the pastry around your beef, wrap it as tightly as possible: this will help prevent any of the juices leaking out in the cooking process. Some other tip to create a really crisp outer layer to your Wellington is to wrap your pastry packet in cling flick and chill in the fridge for a while before cooking. This, once again, helps to firm up the pastry and volition stop information technology absorbing the juices from the beef.

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Source: https://www.goodto.com/recipes/gordon-ramsay-s-beef-wellington

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