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BEEF WELLINGTON by Marsay

Apart from the Profane language and flaring tempers on Hells Kitchen , Chef Gordon Ramsay is always a favourite of mine and Imran. So it was only fitting, and about time,  I had attempted to make one of Gordon Ramsays’ most iconic dish, that is Beef Wellington. 
Beef Wellington needs a few basic ingredients, Beef, Mushrooms, 10-12 thinly sliced Salted Cold Cut Meats and 500g Ready Rolled Puff Pastry.

I have noted down my recipe in Steps to allow for an easier follow through sequence ;).
It’s a Perfect idea for a dinner party or special occasions , when you need a change from the usual Lamb Roast. ?
I hope you do try it out and I look forward to your comments below.☺

Happy Cooking
? Foodeva Marsay ?

BEEF WELLINGTON by Marsay

Author: Foodeva Marsay (@foodeva_marsay)
Step 1
1Kg Chunk of Beef Fillet
2 teaspoon Salt
2 teaspoon Lemon Pepper seasoning
6 Whole Cloves
6 Pieces of Cinnamon Sticks
2 sprigs of Spring Onion
2 teaspoon Minced Garlic
2 Tablespoon Worcestershire Sauce.
~marinate the fillet with all the above for 10 minutes,  add 1/4 cup of water and steam in a pot on the stove top in medium heat setting , for 20 minutes (rare) to 30 minutes (medium-rare).
~when done, remove all the cloves, cinnamon sticks and spring onions and let the beef rest for 20 mins, while you go ahead with Step 2.

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Step 2
Making the Duxelles

200 -250 g White or Button Mushrooms
1 tablespoon Olive Oil
2 tablespoons Butter
1 Sprig of Thyme or a Dried Herb Version
1/2 Cup (100ml) Grape Juice (I used White Grapetizer)
~Chop the mushrooms very finely, to almost a rough breadcrumb texture.(can be done while the beef is steaming on stove top)
~Add the oil and butter to a hot pan, followed by the chopped mushrooms.
~season with salt and white pepper and when water had almost evaporated, add the thyme and grape juice.
~allow this to gently boil for another 10 minutes, stirring a few times.
~When liquid is all evaporated, the mushrooms should almost “Stick together” and hold that shape. (This is called a Duxelles).
~Remove the sprig of Thyme if using fresh ones.

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Step 3

All that’s left to do is to wrap all these goodies into the puff pastry.

~Cut out a rectangular piece of Pastry to be used as a base for the layering bit. Roll this out slightly, and place onto a greased tray.
~Brush on some egg wash onto this pastry.
**Egg Wash = 1 egg yolk + 1 Tablespoon water
~layer about 5-6 pieces of Cold cut meat along the base of pastry, slightly overlapping.
~Place 1/2 the cooled off Duxelles over the cold cut meat.
~Follow by placing the Beef Fillet on top of this.
~brush on some egg wash again over the fillet, and spread the rest of the Duxelles over.
~now layer the rest of the cold cut meats (5-6 pices) , also overlapping slightly.
~on a well floured surface, slightly roll out more of the pastry, large enough to fit and cover the beef.
~brush egg wash on the pastry, before turning it over to place over beef. This helps the pastry to adhere to all the ingredients.
~Press the pastry neatly around the beef, cut off any excess pastry and neaten the edges at the bottom with the back of a blunt knife or spoon.
~Make very light diagonal markings on the pastry, with the back of a butter knife, taking care not to pierce the pastry.
~Brush on the egg wash all over the Wellington surface, and place in the refrigerator for at least 30 minutes to 24 hours.
~before placing in oven, do an egg wash one more time over the entire Wellington.

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FINALLY
Bake at 180 degrees Celsius , for +/- 30 minutes or until lovely golden brown.

Allow the Wellington to rest for a few minutes before slicing into thick slices and serving with Tangy Mashed Potato or Potato Hotties and Onion Gravy, paired with a crisp salad.
*Beef Wellingtons may also be made into individual servings if you prefer. *
ENJOY?

*KINDLY SHARE MY RECIPE AS IT IS POSTED HERE OR WITH A LINK BACK TO FOODEVA MARSAY, SHUKRAN/THANK YOU?*

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