New Beef Wellington Christmas Recipe - Chefs delight
Gordon Ramsay Beef Wellington is a perfect steak fillet, coated with delicious duxelles and wrapped in delicate puff pastry. Gordon Ramsay's New Holiday for Beef Wellington Find the Gordon Ramsay Beef Wellington recipe for Christmas, a delicious main for the festive season.
Gordon Ramsay Beef Wellington Recipe
Provided by: Vasu Kohli
Total time: 70 minutes
Cook time: 45 minutes
Prep time: 5 minutes
Yields: 5 servings
Number of ingredients: 17
- 1 pound Beef Fillet
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
- 2 Tablespoons Olive Oil
- 1 Tablespoon English Mustard
- 4 cups Chestnut Mushrooms
- ½ cup Chestnut
- 2 cloves Garlic Cloves
- 1 Teaspoon Salt
- 1 Teaspoon Black pepper (freshly ground)
- 1 teaspoon thyme leaves
- 2 Tablespoons Egg Wash
- 1 Teaspoon Black pepper (freshly ground)
- 200 g Parma Ham
- 1 Packet Puff Pastry
- 1 Sprig Thyme
- 1 Teaspoon Sea Salt
- Calories: 5869 kcal
- Carbohydrate: 375 g
- Protein: 172 g
- Fat: 408 g
- Cholesterol: 1081 mg
- Sodium: 2270 mg
- Fiber: 17 g
- Sugar: 26 g
- Serving Size: 1 serving
- Season the beef fillet with a teaspoon of salt and black pepper. Sear the beef fillet in a pan greased with oil until it is golden brown.
- Add chestnut mushrooms and chestnut to the blender with garlic cloves, salt, and black pepper. Blend the mixture nicely.
- Cook the ground mixture in a dried pan to release the excess oil.
- Then, get ready to assemble. On a cling film, place some slices of Parma ham. Overlap it to add the mixture and wrap the wellington fillet.
- Season the ham with a pinch of salt and pepper. Then, spoon out the mushroom mixture and spread it thinly.
- Layer the beef on top of the ground mixture and begin to wrap the wellington carefully. Roll out the beef filet nice and tight.
- Twist the sides of the cling film and let it sit in the refrigerator to firm up.
- Remove the cling film, before yo go ahead to wrap it up with the puff pastry.
- Close the edges and roll out tightly with a cling film. Put it back in the fridge again for 5 minutes.
- Take out the beef filet rolled with puff pastry. Remove the cling film and brush the egg wash all over the fillet to achieve nice and crispy texture of the beef fillet.
- Make slight slit cuts on top to beautify the wellington. Place some dried thyme for enhanced flavors.
- Moving forward, place the beef fillet in the oven and bake for 30 minutes at 200 degrees.
- Let the wellington rest when it is baked.
- Slice the wellington to serve and enjoy!
CHRISTMAS RECIPE: Christmas Beef Wellington
Fillet of Beef Wellington
New Beef Wellington Christmas Recipe
Provided by: John Siracusa
Total time: 60 minutes
Cook time: 40 minutes
Prep time: 20 minutes
Yields: 4 servings
Number of ingredients: 12
- 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.
Gordon Ramsay's Beef Wellington recipe for Christmas
Total time: 65 minutes
Cook time: 35 minutes
Prep time: 30 minutes
Yields: 1 serving
Number of ingredients: 14
- 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
- To assemble:
- 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)
- Trim the beef of any sinew and season well with salt and pepper. Heat the olive oil in a large frying pan over a high heat, add the fillet and quickly sear the outside all over for about 5 minutes until evenly browned, turning as necessary. Transfer to a plate and while still hot, brush all over with mustard. Set aside to rest.
- For the duxelles, put the mushrooms, chestnuts and garlic in a food processor with a little salt and pepper and blend to a fine paste, stopping to scrape down the sides a few times. Heat a dry large frying pan. Scrape the mushroom paste into the pan and add the thyme leaves. Cook over a high heat, stirring occasionally, to drive off the moisture and intensify the flavour. The duxelles must be sufficiently dry otherwise it will make the pastry soggy; the mixture should adhere easily. Spread out on a tray to cool.
- Place a large piece of cling film on a clean surface. Lay the Parma ham slices on top, overlapping them slightly, to form a rough rectangle large enough to envelop the beef fillet, making sure there are no gaps. Season the ham with a few twists of pepper then, with a palette knife, spread the duxelles on top, leaving a 2.5cm margin along the edges.
- Lay the beef fillet along the middle of the mushroom layer. Keeping a tight hold of the cling film from the outside edges, neatly roll the Parma ham and duxelles over the beef into a tight barrel shape. Twist the ends of the cling film to secure. Refrigerate for 15 minutes to firm up.
- Roll out the pastry on a lightly floured surface to a large rectangle, the thickness of a £1 coin and brush with some of the eggwash. Unwrap the beef from the cling film and place it in the middle. Leaving a large enough rectangle to wrap around the beef, trim off the excess pastry. Roll the pastry around the beef to envelop it and then press the edges to seal. Pinch the pastry at the ends to seal and trim off the excess. Wrap the log tightly in cling film and chill for 10 minutes, or overnight if you are preparing ahead.
- Preheat the oven to 190°C/Gas 5. Remove the cling film and brush the parcel all over with egg wash. Lightly score the pastry at 1cm intervals with the back of a small knife for a decorative effect, if you wish. Place on a baking tray, sprinkle with salt and bake for about 35 minutes; if the pastry appears to be browning too quickly, lower the setting slightly. Leave to rest in a warm place for about 15 minutes before cutting into thick slices to serve, with the accompaniments.