NEW BEEF WELLINGTON CHRISTMAS RECIPE – HELL’S KITCHEN
Provided by: John Siracusa
Categories: Adapted Recipes,Gordon Ramsay,Recipes
Total time: 1 hours
Prep time: 20 minutes
Cook time: 40 minutes
|1 lb. cremini mushrooms, coarsely chopped|
|1 handful Chestnuts|
|½ tsp. Kosher salt|
|¼ tsp. freshly ground black pepper|
|2 tbsp. minced chopped chives|
|2 lb. filet mignon Kosher salt and freshly ground black pepper to taste|
|2 tbsp. canola or grapeseed oil|
|¼ C. whole-grain Dijon mustard|
|½ lb. prosciutto di Parma|
|1 egg yolk|
|1 tbsp. whole milk|
|1 sheet of pre-made Puff Pastry Dough.|
- 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.
- Finely chop the mushrooms with chestnuts and fry in a hot pan with a little olive oil, thyme leaves, and some seasoning. When the mushrooms begin to release their juices, continue to cook over high heat for about 10 minutes until all the excess moisture has evaporated and you are left with a mushroom paste (known as a duxelles). Remove the duxelle from the pan and leave to cool.
- Cut the pastry in half, place it on a lightly floured surface, and roll each piece into a rectangle large enough to envelop one of the beef fillets. Chill in the refrigerator.
- Lay a large sheet of cling film on a work surface and place 4 slices of Parma ham in the middle, overlapping them slightly, to create a square. Spread half the duxelle evenly over the ham.
- 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, roll, and tie the cling film to get a nice, evenly thick log. Repeat this step with the other beef fillet, then chill for at least 30 minutes.
- 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 and chill for at least 30 minutes.
- Meanwhile, make the red wine sauce. Heat the oil in a large pan, then fry the beef trimmings for a few minutes until browned on all sides. Stir in the shallots with the peppercorns, bay, and thyme and continue to cook for about 5 minutes, frequently stirring, until the shallots turn golden brown.
- Pour in the vinegar and let it bubble for a few minutes until almost dry. Now add the wine and boil until nearly entirely 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.
- When you are ready to cook the beef wellingtons, score the pastry lightly and brush with the egg wash again, then bake at Bake for approximately 35 minutes at 425°F until the pastry is golden brown and cooked. Rest for 10 minutes before carving.
- Meanwhile, reheat the sauce. Serve the beef wellingtons sliced, with the sauce as an accompaniment.
BEEF WELLINGTON RECIPE | GORDON RAMSAY RECIPES
Provided by: Gordon Ramsay
Total time: 3 hours 10 minutes
Prep time: 100 minutes
Cook time: 01 hours 30 minutes
|Red wine vinegar|
|Bottle red wine|
JAMIE OLIVER’S CRACKING CHRISTMAS: BEEF WELLINGTON | CBC LIFE
By Jamie Oliver
Provided by: CBC.CA
|1 kg centre fillet of beef, trimmed (the timings below work perfectly for a fillet of roughly 10 cm in diameter)|
|2 large knobs of unsalted butter|
|3 sprigs of fresh rosemary|
|1 red onion|
|2 cloves of garlic|
|600 g mixed mushrooms|
|100 g free-range chicken livers (cleaned)|
|1 tbsp Worcestershire sauce|
|½ teaspoon truffle oil, optional|
|50 g fresh breadcrumbs|
|1 x 500 g block of puff pastry|
|1 large free-range egg|
|4 sprigs of fresh thyme|
|1 heaped teaspoon blackcurrant jam|
|100 mL Madeira wine|
|1 heaped tsp English mustard|
|2 heaped tbsp plain flour, plus extra for dusting|
|600 mL organic beef stock (hot)|
Preheat a large frying pan on a high heat. Rub the beef all over with sea salt and black pepper. Pour a good lug of oil into the pan, then add the beef, knob of butter and 1 sprig of rosemary. Sear the beef for 4 minutes in total, turning regularly with tongs, then remove to a plate. Wipe out the pan and return to a medium heat. Peel the onion and garlic, then very finely chop with the mushrooms and put into the pan with the remaining knob of butter and another lug of oil. Strip in the rest of the rosemary leaves and cook for 15 minutes, or until soft and starting to caramelize, stirring regularly. Toss the livers and Worcestershire sauce into the pan and cook for another few minutes, then tip the contents onto a large board and drizzle with the truffle oil (if using). Finely chop it all by hand with a big knife, to a rustic, spreadable consistency. Taste and season to perfection, then stir in the breadcrumbs (you can use pancakes to line the pastry and absorb the juices, but I prefer using breadcrumbs like this).
Preheat the oven to 210ºC/425ºF/gas 7. On a flour-dusted surface, roll out the pastry to 30 cm x 40 cm. With one of the longer edges in front of you, follow the step-by-step pictures and spread the mushroom pâte over the pastry, leaving a 5cm gap at either end and at the edge furthest away from you — eggwash these edges. Sit the beef on the pâte, then, starting with the edge nearest you, snugly wrap the pastry around the beef, pinching the ends to seal. Transfer the Wellington to a large baking tray lined with greaseproof paper, with the pastry seal at the base, and brush all over with eggwash (you can prep to this stage, then refrigerate until needed — just get it out 1½ hours before cooking so it’s not fridge-cold). When you’re ready to cook, heat the tray on the hob for a couple of minutes to start crisping up the base, then transfer to the oven and cook for 40 minutes for blushing, juicy beef — the two end portions will be more cooked but usually some people prefer that.
Meanwhile, for the gravy, peel and roughly chop the onions and put into a large pan on a medium heat with a lug of oil and the thyme leaves. Cook for 20 minutes, stirring occasionally, then stir in the jam and simmer until shiny and quite dark. Add the Madeira, flame with a match, cook away, then stir in the mustard and flour, gradually followed by the stock. Simmer to the consistency you like, then blend with a stick blender and pass through a sieve, or leave chunky. Once cooked, rest the Wellington for 5 minutes, then serve in 2 cm-thick slices with the gravy and steamed greens.
Yield: Makes 6 servings
This recipe originally appeared on Jamie’s Cracking Christmas © 2014 Jamie Oliver, taken from Jamie’s Comfort Food, published by Michael Joseph. Visit jamieoliver.com or follow him at @jamieoliver. Photography by David Loftus Copyright © 2014.[EMBED]
GORDON RAMSAY’S BEEF WELLINGTON RECIPE FOR CHRISTMAS
Provided by: CO.UK
Total time: 1 hours 5 minutes
Prep time: 30 minutes
Cook time: 35 minutes
|900 g piece beef fillet of even thickness (from the centre cut)|
|sea salt and freshly ground black pepper|
|2 tbsp. olive oil|
|English mustard, to brush meat|
|For the mushroom duxelles:|
|700 g chestnut mushrooms, cleaned and stalks removed|
|handful of cooked chestnuts|
|1 garlic clove, peeled and chopped|
|2 thyme sprigs, leaves only|
|8 slices of Parma ham|
|500 g ready-made all-butter puff pastry|
|plain flour, to dust|
|2 egg yolks, lightly beaten with 1 tbsp water (eggwash)|
BEEF WELLINGTON RECIPE | BBC GOOD FOOD
Provided by: Gordon Ramsay
Total time: 2 hours 30 minutes
|a good beef fillet (preferably Aberdeen Angus) of around 1kg/2lb 4oz|
|3 tbsp olive oil|
|250g/9oz chestnut mushroom, include some wild ones if you like|
|1 large sprig fresh thyme|
|100ml/3.5 fl oz dry white wine|
|12 slices prosciutto|
|500g/1lb 2oz pack puff pastry, thawed if frozen|
|a little flour, for dusting|
|2 egg yolks beaten with 1 tsp water|
- 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.
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