Beef Wellington
My husband and I love watching Gordon Ramsay cook, and we always keep seeing him make beef wellington, so we had to try his recipe for our Christmas dinner! This recipe is adapted from:
http://www.bbcgoodfood.com/recipes/2538/beef-wellington
Beef Wellington
Ingredients
Beef fillet ( about 2 lbs 4 oz)
3 Tb olive oil
9 oz chesnut mushrooms ( I used button mushrooms)
2 oz butter
1 large sprig fresh thyme
3 1/2 fl oz dry white wine
12 slices prosciutto
1 lb 2 oz pack puff pastry, thawed if frozen
a little flour for dusting
2 egg yolks beaten with 1 tsp water
Directions
1. Preheat the oven to 430 degrees fahrenheit.
2. Place the beef fillet on a roasting tray, brush with 1 tbsp olive oil and season with pepper.
3. Roast for 15 mins for medium-rare or 20 mins for medium.
4. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 minutes.
While the beef is cooling...
5. Chop up the mushrooms as finely as possible so they have the texture of coarse breadcrumbs.
6. Heat 2 tbsp of olive oil and the butter in a large pan. Fry the mushrooms on medium heat, with the sprig of thyme, for about 10 minutes, stirring often until you have a softened mixture.
7. Pour the wine over the mixture and cook for about 10 minutes until all of the wine has been absorbed. The mixture should hold its shape when stirred. Remove the mushrooms from the pan to cool , and discard the thyme.
8. Overlap two pieces of cling wrap over a large cutting board. Lay 12 slices of prosciutto on the cling wrap, slightly overlapping, in a double row. Spread half of the mushrooms over the prosciutto, then sit the fillet on it and spread the remaining mushrooms over it.
9. Using the cling wrap's edges to draw the prosciutto around the fillet, roll into a sausage shape, twisting the ends of cling wrap to tighten it as you go. Chill the fillet while you roll out the pastry.
10. Sprinkle your work surface with a little flour. Roll out a third of the pack of puff pastry to a 18x 30 cm strip and place onto a non-stick baking sheet. Roll out the remainder of the puff pastry to about 28 x 36cm. Unravel the fillet from the cling wrap and sit in the center of the smaller strip of pastry.
Beat the 2 egg yolks with 1 tsp water and brush the pastry's edges, top and sides of the wrapped fillet.
11. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the sides to about a 4cm rim. Seal the rim with the edge of a fork. Glaze all of the wrapped fillet with more egg yolk and using the back of a knife, mark the beef with long diagonal lines, taking care not to cut into the pastry. Chill for at least 30 minutes and up to 24 hours.
12. Heat the oven to 400 degrees fahrenheit. Brush the fillet with a little more egg yolk and cook until
golden and crisp, for about 20-25 minutes for medium-rare beef, 30 minutes for medium. Allow the meat to stand for 10 minutes before serving in thick slices.
http://www.bbcgoodfood.com/recipes/2538/beef-wellington
Beef Wellington
Ingredients
Beef fillet ( about 2 lbs 4 oz)
3 Tb olive oil
9 oz chesnut mushrooms ( I used button mushrooms)
2 oz butter
1 large sprig fresh thyme
3 1/2 fl oz dry white wine
12 slices prosciutto
1 lb 2 oz pack puff pastry, thawed if frozen
a little flour for dusting
2 egg yolks beaten with 1 tsp water
Directions
1. Preheat the oven to 430 degrees fahrenheit.
2. Place the beef fillet on a roasting tray, brush with 1 tbsp olive oil and season with pepper.
3. Roast for 15 mins for medium-rare or 20 mins for medium.
4. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 minutes.
While the beef is cooling...
5. Chop up the mushrooms as finely as possible so they have the texture of coarse breadcrumbs.
6. Heat 2 tbsp of olive oil and the butter in a large pan. Fry the mushrooms on medium heat, with the sprig of thyme, for about 10 minutes, stirring often until you have a softened mixture.
7. Pour the wine over the mixture and cook for about 10 minutes until all of the wine has been absorbed. The mixture should hold its shape when stirred. Remove the mushrooms from the pan to cool , and discard the thyme.
8. Overlap two pieces of cling wrap over a large cutting board. Lay 12 slices of prosciutto on the cling wrap, slightly overlapping, in a double row. Spread half of the mushrooms over the prosciutto, then sit the fillet on it and spread the remaining mushrooms over it.
9. Using the cling wrap's edges to draw the prosciutto around the fillet, roll into a sausage shape, twisting the ends of cling wrap to tighten it as you go. Chill the fillet while you roll out the pastry.
10. Sprinkle your work surface with a little flour. Roll out a third of the pack of puff pastry to a 18x 30 cm strip and place onto a non-stick baking sheet. Roll out the remainder of the puff pastry to about 28 x 36cm. Unravel the fillet from the cling wrap and sit in the center of the smaller strip of pastry.
Beat the 2 egg yolks with 1 tsp water and brush the pastry's edges, top and sides of the wrapped fillet.
11. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the sides to about a 4cm rim. Seal the rim with the edge of a fork. Glaze all of the wrapped fillet with more egg yolk and using the back of a knife, mark the beef with long diagonal lines, taking care not to cut into the pastry. Chill for at least 30 minutes and up to 24 hours.
12. Heat the oven to 400 degrees fahrenheit. Brush the fillet with a little more egg yolk and cook until
golden and crisp, for about 20-25 minutes for medium-rare beef, 30 minutes for medium. Allow the meat to stand for 10 minutes before serving in thick slices.
Comments
Post a Comment