Learn Prepare Steak Wellington, A classic of English cuisine With a traditional recipe by Michelin chef Gordon RamsayIt looks like a restaurant and you will be seen with your loved ones!
What is Steak Wellington?
Accordingly Taste Atlas, “Pâté and duxelles are a dish consisting of whole beef coated with a mixture of chopped mushrooms, herbs and onions. “The mixture is then wrapped in puff pastry and baked in the oven.”
Traditionally, Slices of beef wellington topped with Madeira sauce. The name of the dish is generally attributed to Arthur Wellesley. The first Duke of Wellington is famous for defeating Napoleon at Waterloo.
However, the first The dish was unknown during Wellesley’s lifetime, and the origins of beef Wellington remain very obscure. Some suggest that the name derives from its resemblance to Wellington Boot.
was In the 1960s, this elegant delicacy gained great popularity, especially in North America, surpassing its recognition in the United Kingdom. This phenomenon is attributed to the use of luxurious and expensive ingredients and precise preparation methods that contributed to its culinary distinction.
The recipe we share with you below is adapted from one of the world’s most recognized chefs. Gordon Ramsay You can taste it at his restaurant in Las Vegas, USA.
required things
For 4 people
- 400 g 2 beef steaks
- Olive oil, for frying
- 500g mixed wild mushrooms, cleaned
- 1 sprig thyme, leaves only
- 500 grams of puff pastry
- Parma ham 8 slices
- Beat 2 egg yolks with 1 tablespoon of water and a pinch of salt
- Sea salt and freshly ground black pepper
- For the red wine sauce:
- 2 tablespoons of olive oil
- 200g beef trimmings (ask the butcher to reserve them when trimming the fillet)
- 4 large onions, peeled and chopped
- 12 black peppercorns
- 1 bay leaf
- 1 sprig of thyme
- A dash of red wine vinegar
- 1 bottle of 750 ml red wine.
- 750 ml beef broth
How to make fillet wellington with a recipe from Michelin chef Gordon Ramsay
Difficulty: Medium
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total time
30 I am -
Lecture
10 I am -
Cooking
Twenty I am -
Relax
30 I am
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Wrap each piece of meat tightly in three layers of plastic wrap to shape it, then refrigerate it overnight.
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Remove the plastic wrap, then sear the beef fillet in a hot skillet with a little olive oil for 30 to 60 seconds or until browned all over. Remove from pan and let cool.
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Finely chop the mushrooms and saute them in a hot pan with some olive oil, thyme leaves and some spices. When the mushrooms start to release their juices, cook on high heat for about 10 minutes or until all the excess moisture has evaporated and you have a mushroom paste (called duxel). Remove the duxelles from the pan and let cool.
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Cut the dough in half, place on a lightly floured surface and roll each piece into a rectangle. Leave to cool in the refrigerator.
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Place a large sheet of plastic wrap on a work surface and place 4 pieces of Parma ham in the middle to form a square. Spread half of the duxelles evenly over the ham.
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Season the beef fillets and then top with the mushroom-covered ham. Using plastic wrap, roll the Parma ham over the meat, then roll and wrap the plastic wrap to get a nice, even thick log. Repeat this step with the other beef steak, then refrigerate for at least 30 minutes.
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Spread the beaten egg over the dough with the help of a brush. Remove the plastic wrap from the meat, then wrap the dough around each ham-wrapped fillet. Cut the dough and spread with beaten egg. Cover with plastic wrap and chill for at least 30 minutes.
How to Make Red Wine Sauce
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Heat the oil in a large pan, then fry the beef for a few minutes until golden brown on all sides. Add the onion along with the peppercorns, bay leaf, and thyme and continue to cook, stirring often, until the onion turns golden, about 5 minutes.
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Pour in the vinegar and let it bubble for a few minutes until almost dry. Now add the wine and let it boil till it reduces completely. Add broth and bring back to a boil. Reduce the heat and simmer for 1 hour, skimming the foam from the surface of the sauce until it reaches the desired consistency. Strain the liquid through a fine sieve. Check the masala and keep aside.
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When you’re ready to cook the beef fillets, score the batter lightly, brush again with beaten egg, then bake at 200°C for 15 to 20 minutes until the batter is golden brown and cooked through. Let rest for 10 minutes before slicing.
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Meanwhile, reheat the sauce. Cut the Wellington fillets into slices and serve with the sauce.
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