I made beef wellington and it was great. I followed Gordon Ramsey's recipe. here are my pictures
First I bought a Tender cut of meat (not Fillet Mignon) and trimmed the fat off of it.
Next I used butcher string to tie it together into the right shape for the Wellington
I seared the meat with the string on to hopefully hold them together. Make sure your pan is really hot and a little olive oil Salt and Pepper
You don't want to leave it on too long because you're not trying to cook the meat just sear it.
remember the top
and bottom
Take it out of the pan after all sides are seared (as you can see i didn't have my pan hot enough and used too much olive oil)
IMMEDIATELY Lighty brush on Dijon Mustard because as the meat cools it will absorb the flavor
I added an extra step since I needed the shape to hold so I wrapped the meat in Plastic wrap and put it in the freezer for 10 Minutes while I made the filling.
This is the filling called Duxelle. I used white mushrooms but you can use chestnut mushrooms as well I took a pound of them 4 cloves of garlic, Salt and pepper and ran in a food processor.
Next you cook it in a pan to get rid of some of the water of the mushrooms and intensify the flavor of the mushrooms and garlic.
when its close to finished add a few sprigs of thyme to brighten the flavor from the earthiness of the garlic and mushroom mixture
Next lay out prosciutto (roughly 12 slices) and overlap them to act as a sort of wrap. Spread the mushroom mixture over the prosciutto. Keep it away from the edges as you are going to wrap it
Place the cooked meat onto the prosciutto wrap into the middle. At this point I cut off the butcher strings and carefully removed them so as not to disturb the shape.
use the cling wrap to tightly wrap the prosciutto wrap around the other meat.
after its wrapped. Wrap it all up tight in cling wrap and put it into the fridge for 10-15 minutes
use this opportunity to prepare your side. I had fingerling potatoes cut them in half and put them in a bowl with rosemary, diced garlic(4 cloves), 2
shallots, and olive oil. Mixed it in a bowl and put it on a baking tray at 350 until crispy on the outside
after you put your side in the oven. pull out the chilled meat wrap from the fridge, unwrap it and place in on your puff pastry
make sure the wrap is the right size for your puff pastry and completely wrap the meat with it. Put it in cling wrap tightly and place in the fridge for another 10-15 minutes
while your waiting take 2 egg yolks with one tsp of water and beat them together. pull your wellington out of the fridge and place onto a baking tray
coat your wellington with the yolk mix for a brown crispy finish
I'm going to put chef ramseys video below to show how to do this basically you take the back of a butter knife and twist
Its not necessary but it makes it pretty
dust with salt
place it in the oves
The one thing I did wrong is when Gordon Ramsay put it in
his oven he said 200°. well apparently he meant at 200°C not Fahrenheit so I cooked really low for 35 minutes. but it still turned out good after I turned it up to
400°F until it got brown and crispy
like this
let it sit for 10 minutes to let the meat reabsorb its juices
cut open and enjoy!
with your side of course. I was so happy with how it turned out. It was so amazing.
