GORDON RAMSAY'S ROAST BEEF FILLET RECIPE
Gordon Ramsay's roasted beef fillet is a delicious, succulent recipe that is easy to make and can be on the table in only 50 mins
Provided by Gordon Ramsay
Yield Serves: 6
Number Of Ingredients 4
Steps:
- To make the dressing, cut each tomato in half and squeeze out the seeds. Finely chop the flesh and place in a large bowl. Add the rest of the ingredients, except for the herbs, and mix well. Season well with salt and pepper to taste. Cover with cling film and chill for at least 20 mins or until ready to serve.
- Heat the oven to 200°C/Gas 6 and preheat a roasting pan. Trim any fat or sinew from the fillet of beef and season all over with salt and pepper. Heat a non-stick frying pan with a little olive oil. When it is very hot, add the beef and sear for 1½-2 mins on each side until evenly browned all over.
- Lightly oil the hot roasting pan. Transfer the beef to the roasting pan and place it in the oven. Roast for 25 mins for medium rare beef - it should feel a little springy when lightly pressed. Transfer the fillet to a warm platter and leave to rest for 10 mins.
- Serve the beef warm or at room temperature. Slice it thickly and overlap the slices on a serving platter. Pile the rocket into the centre. Stir the chopped herbs into the tomato tarragon dressing and spoon over the beef. Accompany with new potatoes if you like.
Nutrition Facts : @context https, Calories 443 Kcal, Sugar 8.3 g, Fat 21.2 g, SaturatedFat 7 g, Sodium 1.19 g, Protein 53.1 g, Carbohydrate 9.2 g
LOIN OF BEEF WITH WATERCRESS PUREE
Provided by Gordon Ramsay
Categories main-dish
Time 40m
Yield Serve 4 as a main dish
Number Of Ingredients 10
Steps:
- First, make the sauce. Put a pan of salted water on to boil. Push in all the watercress and boil for 5 minutes. Add the spinach and cook for another minute or so until wilted. Drain in a colander. Press with the back of a ladle to extract as much moisture as possible.
- Put the leaves in a food processor and blend to a fine puree, scraping down the sides occasionally. Pour 1/4 cup of the cream through the processor funnel and keep the blades whirling for what seems like an eternity. You will eventually get a sauce with a texture like silk. It will be so smooth, you will not need to pass it through a sieve. If you want a pouring sauce, add the remaining cream. Check the seasoning, and pour into a small saucepan for reheating.
- Cut the beef loin into 4 even steaks and rub each side using 1 tablespoon oil. Heat a heavy, non-stick frying pan until you can feel a good heat rising. Lay in your steaks-they should give a good hiss as they hit the hot pan. Season the tops and cook for about 3 minutes, then flip over and cook the other side for 2 minutes. Slip the butter into the pan at this stage and season the second side. Remove the steaks from the pan and leave to rest while you cook the mushrooms.
- Saute the mushrooms with the garlic in the remaining oil. Season and mix with the parsley.
- Reheat the watercress puree. Place the steaks on warmed plates (sliced first if you like), trickle any pan juices over, and spoon on the mushrooms. If your watercress puree is firm, shape it into quenelles. If it is a sauce, spoon some over the steaks and pass the rest separately. Serve whatever accompaniment you like to eat steak with. Fries are great, or why not try slices of really fresh baguette?
BEEF WELLINGTON-GORDON RAMSAY RECIPE!
This is Gordon Ramsey's version of Beef Wellington....It is an amazing dish...perfect for an elegant dinner party, or perhaps a sophisticated holiday feast! I had to fiddle around with the measurements and temps b/c they were in grams, mils, celsius...etc. This version also is without the pate....I think that's why I decided to give it a whirl!!! Enjoy! :-) Tips: Trim carefully. Lower the chances of the edges separating by giving yourself lots of room - and don't trim the pastry too close to the meat. Keep it air-free. Drape over the top layer of pastry very carefully, smoothing it down with your hands as you go. You don't want any air trapped between the pastry and the meat. Use up leftover pastry. Any leftover pastry is fine to use for something else, even if covered in egg. Simply roll it into a ball and refrigerate until needed. Brush the meat as well as the pastry with egg wash. This will make the top layer of pastry stick to the meat and stop it from rising and leaving a gap. Sealing the pastry. Use the rounded end of a fork or spoon handle to seal the edges rather than the prongs of a fork - using the prongs will only pierce the pastry rather than joining it.
Provided by Erin101378
Categories Meat
Time 2h30m
Yield 1 Beef Wellington, 6 serving(s)
Number Of Ingredients 10
Steps:
- 1. Heat oven to 392°F Place the beef on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 minutes.
- 2. While the beef is cooling, chop the mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don't turn into mush.
- 3. Heat 2 tbsp of the oil and all the butter in a large pan and fry the mushrooms on a medium heat, with the thyme sprig, for about 10 mins stirring often, until you have a softened mixture. Season the mushroom mixture, pour over the wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred. Remove the mushroom mixture from the pan to cool and discard the thyme.
- 4. Overlap two pieces of plastic wrap over a large chopping board. Lay the prosciutto on the plastic wrap, slightly overlapping, in a double row. Spread half the mushroom mixture over the prosciutto, then sit the fillet on it and spread the remaining mushroom mixture over it. Use the plastic wrap edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of plastic wrap to tighten it as you go. Chill the fillet while you roll out the pastry.
- 5. Roll out a third of the pastry to a 7 x 12in strip and place on a non-stick baking sheet. Roll out the remaining pastry to about 11 x 14in. Unravel the fillet from the plastic wrap and place it in the center of the smaller strip of pastry and brush the pastry's edges, and the top and sides of the wrapped fillet, with beaten egg yolk. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the edges to about a 1.5in rim. Seal the rim with the edge of a fork or spoon handle. Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry. Chill for at least 30 mins and up to 24 hours.
- 6. Heat oven to 392°F Brush the Wellington with a little more egg yolk and cook until golden and crisp - 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.
Nutrition Facts : Calories 550, Fat 42.3, SaturatedFat 12.5, Cholesterol 17.8, Sodium 248.7, Carbohydrate 34.6, Fiber 1.1, Sugar 0.7, Protein 5.6
BEEF TENDERLOIN ROAST
This beef tenderloin roast is a simple way to dress up dinner. Prepare the rest of your meal while it bakes in the oven. -Judith LaBrozzi, Canton, Ohio
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. In a small bowl, combine the mustard, garlic, pepper, garlic salt and onion salt; brush over tenderloin. Place in a shallow roasting pan. Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45 minutes., Remove tenderloin from pan; let stand for 10-15 minutes before slicing. Meanwhile, add broth to pan drippings, stirring to loosen browned bits; heat through. Serve with sliced beef.
Nutrition Facts : Calories 195 calories, Fat 8g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 291mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
BEEF TENDERLOIN- SLOW ROASTED
Make and share this Beef Tenderloin- Slow Roasted recipe from Food.com.
Provided by Stameyjcck
Categories Meat
Time 4h30m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 5
Steps:
- DIRECTIONS.
- 1.
- The Day Before: Using butcher's twine, tie tenderloin at 1-inch intervals using butcher's knots. Season generously with salt and pepper. Transfer to a wire rack set in a foil-lined rimmed baking sheet and refrigerate uncovered at least overnight and up to 2 nights.
- When Ready to Cook: Adjust oven rack to center position and preheat oven to 225°F (107°C). Place baking sheet with rack and tenderloin in oven and roast until internal temperature registers 120 to 125°F (49 to 52°C) on an instant-read thermometer, 2 to 3 hours. Remove from oven and set aside at room temperature for 10 minutes. Cut and remove twine.
- To Finish Under the Broiler: Adjust rack to 6 inches from broiler element and preheat broiler to high. Heat butter, swirling, in a medium skillet over high heat until foaming subsides and butter turns a light nutty brown. Add thyme and shallots and stir until crackling stops. Pour butter mixture over tenderloin and spread with a spoon until all surfaces are coated. Remove shallots from top surface of meat. Place pan with tenderloin under broiler and broil, turning every 30 seconds, until meat is well browned on all sides and internal temperature registers 125°F (52°C) for rare or 130°F (54°C) for medium-rare, about 2 minutes total. Proceed to step 5.
- To Finish on the Stovetop: Heat butter, swirling, in a medium skillet over high heat until foaming subsides and butter turns a light nutty brown. Add tenderloin, shallots, and thyme and cook, turning occasionally and spooning hot butter and aromatics over roast, until meat is well browned on all sides and internal temperature registers 125°F (52°C) for rare or 130°F (54°C) for medium-rare, about 1 1/2 minutes.
- Transfer tenderloin to a cutting board and allow to rest for 5 minutes. Slice into 1/2-inch slices, sprinkle with chives and coarse sea salt, and serve with Horseradish Cream Sauce.
- Notes:.
- For best results, season and trim the meat and allow it to rest at least overnight uncovered in the refrigerator to improve seasoning, browning, and texture. A center-cut beef tenderloin is also called a chateaubriand. Ask your butcher for it, or buy a whole tenderloin and trim it yourself, reserving the ends for another use. Plan on 1/2 pound of meat per person.
Nutrition Facts : Calories 206.7, Fat 19, SaturatedFat 10.3, Cholesterol 65.4, Sodium 22.7, Carbohydrate 0.8, Protein 8.3
More about "gordon ramsay beef tenderloin roast food"
ROAST BEEF - ROAST REVOLUTION - GORDON RAMSAY …
From gordonramsayrestaurants.com
Servings 8Total Time 2 hrs 5 minsCategory Roasts
HOW TO MAKE ROAST BEEF WITH HELL'S KITCHEN GORDON …
From meat-recipes.wonderhowto.com
GORDON RAMSAY BEEF GUIDE BUYING, PREPARING ROASTS …
From hellskitchenrecipes.com
HOW TO ROAST BEEF TENDERLOIN IN THE OVEN - BETTER …
From bhg.com
GORDON RAMSAY'S BEEF WELLINGTON RECIPE | EASY RECIPE
From masterclass.com
GORDON RAMSAY FILET MIGNON RECIPE - THEFOODXP
From thefoodxp.com
10 BEST GORDON RAMSAY BEEF RECIPES | YUMMLY
From yummly.com
BEEF & STEAK RECIPES - GORDON RAMSAY.COM
From gordonramsay.com
GORDON RAMSAY'S BEEF WELLINGTON RECIPE | POPSUGAR …
From popsugar.com
GORDON RAMSAY'S RECIPES | GORDON RAMSAY
From gordonramsay.com
RECIPES | GORDON RAMSAY RESTAURANTS
From gordonramsayrestaurants.com
BEEF TENDERLOIN RECIPES - FOOD NETWORK
From foodnetwork.com
GORDON RAMSAY BEEF TENDERLOIN RECIPE - FOOD NEWS
From foodnewsnews.com
GORDON RAMSAY RECIPE: CHEF SHARES HOW TO MAKE ROAST BEEF WITH …
From express.co.uk
GORDON RAMSAY BEEF TENDERLOIN - THERESCIPES.INFO
From therecipes.info
WHOLESOME BEEF WELLINGTON RECIPE - FOOD.COM | RECIPE | GORDON …
From pinterest.com
GORDON RAMSAY BEEF TENDERLOIN ROAST : OPTIMAL RESOLUTION LIST
From recipeschoice.com
GORDON RAMSAY PORK LOIN ROAST RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPE OF GORDON RAMSAY OVEN - SMOKED BEEF TENDERLOIN
From uscuisine.netlify.app
GORDON RAMSAY BEEF TENDERLOIN ROAST - ALL INFORMATION ABOUT …
From therecipes.info
GORDON RAMSAY'S BEEF WELLINGTON RECIPE | EASY RECIPE | BEEF …
From pinterest.com.au
RECIPE OF GORDON RAMSAY BEST BEEF STROGANOFF | THE US FOOD …
From usfoodrecipes.netlify.app
GORDON RAMSAY SIRLOIN ROAST : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
GORDON RAMSAY MAKES A DELICIOUS PORK TENDERLOIN DISH IN
From cookingnow.org
RECIPE OF GORDON RAMSAY LAMB ROAST | THE US FOOD RECIPES
From usfoodrecipes.netlify.app
HOW TO ROAST A BEEF TENDERLOIN - YOUTUBE
GORDON RAMSAY’S BEEF WELLINGTON | DINNER RECIPES | GOODTO
From goodto.com
STEAK TARTARE RECIPE GORDON RAMSAY - CHEFS & RECIPES
From chefsandrecipes.com
GORDON RAMSAY HOW TO COOK BEEF - COOKING TOM
From cookingtom.com
DISCOVER GORDONRAMSAY ROAST BEEF 'S POPULAR VIDEOS | TIKTOK
From tiktok.com
LUSCIOUS GORDON RAMSAY'S STUFFED PORK TENDERLOIN RECIPE
From thefoodxp.com
WHAT BEEF FOR BEEF WELLINGTON - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
HOW TO MAKE THE PERFECT ROAST BEEF DINNER | GORDON …
From youtube.com
GORDON RAMSAY'S ROAST BEEF FILLET | RECIPE - PINTEREST
From pinterest.co.uk
GORDON RAMSAY BEEF TENDERLOIN ARCHIVES - ITALIAN FOOD
From cfood.org
BEST BEEF FOR BEEF WELLINGTON - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
GORDON RAMSAY'S FILET MIGNON: THE RECIPE - FINE DINING LOVERS
From finedininglovers.com
GORDON RAMSAY'S ROAST BEEF FILLET | RECIPES | GOODTOKNOW
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love