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TV Dinners: Hell's Kitchen - Beef Wellington

TV Dinners: Hell's Kitchen - Beef Wellington


One of the dishes the wannabe chefs on Gordon Ramsay's reality show, Hell's Kitchen, must produce on a regular basis, is beef Wellington. A traditional British dish, a beef Wellington is a perfectly seared piece of beef tenderloin encompassed by a light puffy pastry shell. After watching the chefs repeatedly burn, overcook, undercook, and ruin beef Wellingtons all season, my conclusion is they're not the easiest dish to make. But if you are feeling up to the challenge, and want to give beef Wellingtons a go, you'll find Ramsay's recipe after the break. Oh and if you aren't exactly in a culinary adventurous mood today, you must check out the video demonstration of Ramsay making Wellingtons. Set to music, it's pretty hot! read more



Gordon Ramsay's Beef Wellington
From Food TV Blog
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400g (3/4-1 pound) Beef fillet
400g ( about 1 pound) Flat mushrooms
4 slices Parma ham
English mustard for brushing meat
200g (or 1 sheet frozen) puff pastry
2 Egg yolks

  1. Pre-heat the oven to 200c/375f.
  2. Heat some oil in a large pan and quickly fry the seasoned beef all over until it’s brown. Remove and allow to cool. The point of this is simply to sear the beef and seal all those juices in, you don’t want to cook the meat at this stage. Allow to cool and brush generously with the mustard.
  3. Roughly chop the mushrooms and blend in a food processor to form a puree. Scrape the mixture into a hot, dry pan and allow the water to evaporate. When sufficiently dry (the mixture should be sticking together easily), set aside and cool.
  4. Roll out a generous length of cling film, lay out the four slices of Parma ham, each one slightly overlapping the last. With a pallet knife spread the mushroom mixture evenly over the ham.
  5. Place the beef fillet in the middle and keeping a tight hold of the cling film from the outside edge, neatly roll the parma ham and mushrooms over the beef into a tight barrel shape. Twist the ends to secure the clingfilm. Refrigerate for 10 -15 minutes, this allows the Wellington to set and helps keep the shape.
  6. Roll out the pastry quite thinly to a size which will cover your beef. Unwrap the meat from the cling film.
  7. Egg wash the edge of the pastry and place the beef in the middle. Roll up the pastry, cut any excess off the ends and fold neatly to the ‘underside’. Turnover and egg wash over the top.
  8. Chill again to let the pastry cool, approximately 5 minutes. Egg wash again before baking at 200c for 35 - 40 minutes. Rest 8 -10 minutes before slicing.

Serves 2.

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