Type of Beef Cut for Beef Wellington

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

Gordon Ramsay says: "This is an impressive dish and 1 that's easier than information technology looks. This beef Wellington makes a great alternative to a Dominicus roast, or try it out for a romantic repast." The key to a skillful beef Wellington is the calibre of the meat. If yous can afford to, it'southward 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 little saltiness and crucially, keeps the pastry lovely and crisp.

Watch how to make Gordon Ramsay'south beef Wellington

Ingredients

• 400g flat cap mushrooms, roughly chopped
• sea salt and freshly ground blackness pepper
• olive oil, for cooking
• 750g slice of prime number beef fillet
• i-2tbsp English mustard
• 6-viii slices of Parma ham
• 500g set-made puff pastry
• flour, to dust
• 2 egg yolks, beaten

Method

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

• Oestrus in a frying pan and add a little olive oil. Season the beefiness and sear in the hot pan for 30 secs only on each side. (You don't want to cook it at this stage, just colour it). Remove the beefiness from the pan and leave to cool, then brush all over with the mustard.

• Lay a canvas of cling film on a work surface and arrange the Parma ham slices on it, in slightly overlapping rows. With a palette pocketknife, spread the mushroom paste over the ham, then place the seared beef fillet in the centre. Keeping a tight hold of the cling moving-picture show from the edge, neatly scroll the Parma ham and mushrooms around the beefiness to form a tight butt shape. Twist the ends of the cling film to secure. Chill for 15-twenty mins to let the beef to set and keep its shape.

• Roll out the puff pastry on a floured surface to a large rectangle, the thickness of a £1 coin. Remove the cling flick from the beef, then lay in the centre. Brush the surrounding pastry with egg yolk. Fold the ends over, the wrap the pastry around the beef, cutting off any excess. Plow over, so the seam is underneath, and place on a baking sheet. Castor over all the pastry with egg and chill for about 15 mins to allow the pastry residue.

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

• Lightly score the pastry at 1cm intervals and glaze again with beaten egg yolk. Bake for twenty minutes, and then lower the oven setting to 180°C, 350°F, gas 4 and cook for some other 15 mins. Let to rest for ten-15 mins before slicing and serving with the side dishes of your pick. The beefiness should still be pinkish in the centre when yous serve it.

What cut of beefiness is all-time for a beef Wellington?

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

How can I stop my pastry from going soggy?

To keep the pastry calorie-free and crisp, we wrap the beef and mushrooms in a layer of Parma ham to shield the pastry from moisture.

When wrapping the pastry around your beefiness, wrap it as tightly every bit possible: this will aid prevent any of the juices leaking out in the cooking procedure. Another tip to create a actually crisp outer layer to your Wellington is to wrap your pastry parcel in cling picture and chill in the refrigerator for a while before cooking. This, again, helps to firm upwardly the pastry and will stop it absorbing the juices from the beefiness.

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