Beef Wellington Recipe Masterclass Free Video

eighteen. Make: Beef Wellington

"Bask it, because when the Beef Wellington comes out, you're never going to see friends and family unit as excited as y'all will when y'all take that first piece off."

SERVES 4 to 5
PREP 60 minutes
COOK 45 minutes

For the mushroom duxelle:
3 tablespoons olive oil
two portobello mushrooms, finely diced (nigh 4 cups)
Table salt
Freshly ground blackness pepper
1 teaspoon thyme leaves

For the chive crepes:
two eggs
ane cup flour, lightly packed
and leveled
one loving cup milk
1 teaspoon chopped chives
1 teaspoon thyme flowers
Pinch common salt
Nonstick cooking spray

Assembly of Wellington:
one pound center cut beefiness tenderloin, room temperature
Salt
Freshly ground blackness pepper
ane tablespoon grapeseed oil
1 tablespoon Dijon mustard
4 slices prosciutto
1 9.6 ounce sail puff pastry (thawed if frozen)
two egg yolks

It'south unclear whether this was the favorite repast of Arthur Wellesley, the 1st Knuckles of Wellington and namesake of the dish, but 1 matter is for certain: Gordon'south iconic Beef Wellington is the ultimate special-occasion showstopper. Gordon modernizes this quondam classic with his trusty cast iron pan, which gives the beef color, depth, and flavor. Dijon mustard tenderizes, marinates, and gives a gentle boot to the filet mignon. Layers of prosciutto, savory chive crepe, mushrooms and puff pastry literally seal the deal on what volition become your get-to dish to impress.

Brand THE MUSHROOM DUXELLE

1.| Place a medium sauté pan over medium loftier rut. Add oil and when hot, add mushrooms. Flavor well with salt and pepper and add the thyme. Stirring frequently to be sure mushrooms don't stick, cook until all the moisture has evaporated, virtually 10 minutes. Remove from heat and coo.

Make THE CHIVE CREPES

1.| In a large mixing bowl, combine eggs, flour, milk, chives, thyme and salt. Whisk until incorporated. Transfer to the refrigerator to residuum for at least 30 minutes.

2.| Lightly spray a x-inch nonstick pan and place over low heat. Add together i/4-cup batter to the pan and swirl the pan so the concoction spreads evenly forth the bottom into a very thin pancake. Permit it cook for 25 to thirty seconds until prepare, then using an commencement spatula to elevator one side, flip and cook on other side for simply a few seconds. Move quickly because you don't want whatsoever browning to occur. Remove crepe to plate. Continue cooking until batter is finished, making virtually five crepes. Place a parchment square between so they don't stick.

Make THE WELLINGTON

i.| Season beef liberally with table salt and pepper on all sides. Use your hands to printing common salt and pepper in while rolling and shaping beef to be cylindrical. Heat a bandage iron skillet and add grapeseed oil, then sear beef, cooking 60 seconds per side. Remove beef to sail tray and cascade the juices from the pan over it. While hot, brush Dijon mustard all over, and then let it rest.

2.| Have a damp towel and moisten your cutting board. Layer 3 pieces of plastic wrap overlapping each other on the board. Depending on the width of the tenderloin, take 2 to iii pancakes and trim into squares the length of the tenderloin, then line them upward vertically on the plastic. Layer on the prosciutto slices. Spread the mushroom duxelle over the ham. Season with common salt and pepper. Pour resting juices from the beefiness over the mushrooms, then place beef at the bottom of the crepe. Using the plastic wrap to lift equally you pull the crepe over the beef, whorl the beef upwardly completely, smoothing plastic and twisting the ends to course a tight package. Refrigerate for xx minutes.

3.| Preheat convection oven to 425 degrees F° or non-convection to 450 degrees F°.

iv.| Once more use a damp towel to moisten cutting board, then layer three pieces plastic wrap. Place puff pastry in center. Apply a rolling pin or dowel to evenly curl information technology to 1/eight-inch thick, trimming if necessary to fit beef. Unwrap beefiness and place on the pastry 1/3 of the style up. Lightly brush pastry with egg launder and flavor with salt and pepper. Elevator the plastic wrap upwardly and curl the pastry over the beef, until the edges meet, then massage the pastry, smoothing information technology evenly across and sealing the seam. Twist the plastic taking the excess pastry with it, until pastry melts together, and cut off the ends. Unwrap the wellington, discard the plastic and smooth the ends, then brush with egg wash. Apply the back of a knife to gently score the wellington and create a decorative pattern. Season with more table salt, place on a parchment-lined tray and insert thyme sprig. Refrigerate for v minutes.

5.| Place in the center of the oven and bake for 18 to 20 minutes, until gilded brown. Remove and let rest for five minutes before slicing and serving.

Take It Farther

• Experiment with other kinds of savory crepes to wrap around your filet. In this lesson, Gordon uses chive and thyme flowers—a recipe included in the class workbook—but look for different combinations of spices to use in your crepes. Switch up your poly peptide with Gordon'due south salmon en croûte.

• In the middle of the season, Gordon uses porcini and ceps for the Wellington. Research mushrooms and their respective seasons, and learn about diverse flavors and textures. Every season, make the Wellington again, each time embracing the principles of seasonal cooking; employ only mushrooms that are available and plentiful. A skilful place to start looking for seasonal mushrooms is your local farmers' market, where vendors will probable carry only what they are able to grow. Observe the manner the Wellington'due south flavor changes with the season.

• Once you lot've mastered Beef Wellington, you're ready to nail many more of Gordon'due south dishes! These ii cookbooks would exist a valuable addition to your cookbook library and recipe repertoire: Staff of life Street Kitchen: Delicious Recipes for Breakfast, Luncheon and Dinner to Melt at Habitation and Habitation Cooking: Everything You Need to Know to Brand Fabulous Food.

ASSIGNMENT

Like whatsoever skillful chef, Gordon hates wasting leftover ingredients. After you're finished making your Wellington, you'll accept remaining puff pastry scraps that might ordinarily exist headed for the garbage, merely don't throw them abroad! Cutting out shapes from your scraps to decorate your Wellington with family initials or a seasonal pattern. Alternatively, try using the leftover dough for other treats. Check out this recipe to larn how to transform your puff pastry scraps into delicious tea cookies, and search for other ideas that appeal to you. Share photos and instructions for your recycled puff pastry recipes with your classmates!

NOTES

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Gordon Ramsay Group

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Source: https://gordonramsaycooks.com/masterclass-2/18-make-beef-wellington/

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