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?
GORDON RAMSAY'S BEEF WELLINGTON RECIPE
Gordon Ramsay's beef Wellington recipe looks so impressive but takes just 20 minutes to prepare, made with beef fillet, mushrooms and readymade pastry.
Provided by Gordon Ramsay
Categories Dinner
Time 1h10m
Yield Serves: 4
Number Of Ingredients 9
Steps:
- Put the mushrooms into a food processor with some seasoning and pulse to a rough paste. Scrape the paste into a pan and cook over high heat for about 10 mins, tossing frequently, to cook out the moisture from the mushrooms. Spread out on a plate to cool.
- Heat in a frying pan and add a little olive oil. Season the beef and sear in the hot pan for 30 secs only on each side. (You don't want to cook it at this stage, just colour it). Remove the beef from the pan and leave to cool, then brush all over with the mustard.
- Lay a sheet of cling film on a work surface and arrange the Parma ham slices on it, in slightly overlapping rows. With a palette knife, spread the mushroom paste over the ham, then place the seared beef fillet in the middle.
- Keeping a tight hold of the cling film from the edge, neatly roll the Parma ham and mushrooms around the beef to form a tight barrel shape. Twist the ends of the cling film to secure. Chill for 15-20 mins to allow the beef to set and keep its shape.
- Roll out the puff pastry on a floured surface to a large rectangle, the thickness of a £1 coin. Remove the cling film from the beef, then lay it in the center. Brush the surrounding pastry with egg yolk.
- Fold the ends over, then wrap the pastry around the beef, cutting off any excess. Turn over, so the seam is underneath, and place on a baking sheet. Brush over all the pastry with egg and chill for about 15 mins to let the pastry rest.
- Heat the oven to 200°C, 400°F, gas 6.
- Lightly score the pastry at 1cm intervals and glaze again with beaten egg yolk. Bake for 20 minutes, then lower the oven setting to 180°C, 350°F, gas 4 and cook for another 15 mins. Allow resting for 10-15 mins before slicing and serving with the side dishes of your choice. The beef should still be pink in the center when you serve it.
Nutrition Facts : @context https, Calories 920 Kcal, Sugar 2.4 g, Fat 49.1 g, SaturatedFat 23.4 g, Sodium 3.33 g, Protein 65.4 g, Carbohydrate 48.6 g
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
GORDON RAMSAY'S FILLET OF BEEF WELLINGTON WITH ROASTED CARROTS A
Make and share this Gordon Ramsay's Fillet of Beef Wellington With Roasted Carrots A recipe from Food.com.
Provided by Valerie Dalton
Categories One Dish Meal
Time 2h
Yield 4 , 4 serving(s)
Number Of Ingredients 15
Steps:
- In a hot pan, sear the filet of beef on each side then brush with mustard and allow to cool.
- Rough chop and sauté the mushrooms. Season with thyme, salt and pepper.
- Place plastic wrap on a cutting board or flat surface. Place the beef on plastic wrap and cover with mushrooms.
- Use the plastic wrap to wrap the mushrooms around the beef and twist to secure firmly. Set in fridge for 10 minutes. Remove plastic wrap.
- Roll out pastry and wrap around the beef, pressing the pastry edges to seal at the base and trimming away any excess.
- Brush once with the egg wash and bake in a 375ºF oven for 25-30 minutes. Check halfway with a thermometer - internal temperature should be approximately 115ºF for medium rare. Pastry should be golden brown.
- Red Wine Sauce made with Brown Chicken stock.
- -1 pint Brown Chicken stock (or veal stock) Found in frozen section ,1/2 bottle (375 ml) of Red Wine
- In a small sauce pan, reduce the red wine until almost dry. Add stock and bring to a boil. Reduce heat and simmer for 10 minutes. Season with salt and pepper.
- Roasted Carrots, 8 baby Carrots, whole & peeled, 2 tbsp whole butter, room temperature,1 cup heavy cream, salt & white pepper.
- Boil the potatoes in salted water for 20-30 minutes, until soft. Strain and let sit for 5-10 minutes until dry. Crush potatoes with a potato masher or fork and add butter and cream. Season with salt and white pepper.
- To serve, with a serrated knife slice the Wellington into equal portions. Arrange 2 slices of beef with the potatoes and carrots. Finish with the sauce before serving.
Nutrition Facts : Calories 1100.5, Fat 81.5, SaturatedFat 35, Cholesterol 321.4, Sodium 820.4, Carbohydrate 41.9, Fiber 2.7, Sugar 5.6, Protein 34
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- 1. __Make the Mushroom Duxelles.__ Place a medium sauté pan over medium high heat. Add oil and when hot, add mushrooms. Season well with salt and pepper, then add the thyme. Stirring frequently to be sure mushrooms don’t stick, cook until all moisture has evaporated, about 10 minutes. Remove from heat and allow to cool.
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- 3. __Sear Beef Tenderloin.__ Season beef tenderloin liberally with salt and pepper on all sides. Use your hands to rub salt and pepper into meat while rolling and shaping beef into a cylinder. Place cast iron skillet over medium high heat and add grapeseed oil. Once the pan is hot, sear the beef, cooking one minute per side. Remove beef to a sheet tray and pour any juices from the pan over it. While hot, brush Dijon mustard all over, and then let it rest.
- 4. __Assemble Beef Wellington.__ Moisten your cutting board with a damp towel. Layer three pieces of plastic wrap on the board. Take two to three pancakes (depending on the width of your beef tenderloin) and trim into squares the length of the meat, then line them up vertically on the plastic. Layer the prosciutto slices on top of the crepes, then spread the mushroom duxelles over the prosciutto. Season with salt and pepper. Pour resting juices from the beef over the mushrooms, then place beef at the bottom of the crepe. Using the plastic wrap to lift as you pull the crepe over the beef, roll the beef up completely, smoothing plastic and twisting the ends to form a tight package. Refrigerate for 20 minutes.
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- Beef Wellington. When it comes to dinners that are truly going to impress people, there might not be a more perfect dish than beef wellington. It might seem like an intimidating dinner to make, but really, just putting in the effort and listening to some good advice on how to make it perfect can result in one of the best dishes you might ever serve in your life.
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- Stuffed Pork Tenderloin. Trying to find new things to make for dinner can be a difficult task. Often, people will end up resigned to eating the same things over and over again, simply because they are cheap, easy to make, and do the job of filling their belly.
- Meatball Subs. A meatball sub is practically the perfect sandwich, isn’t it? What’s not to love about these hearty, filling, and delicious sandwiches? First, you’ve got good, solid meatballs, which are always a winner.
- Herb Omelette. Knowing how to make an omelette is another essential skill to have in the kitchen. After all, there might not be a more popular breakfast item than a well-made omelette.
- Roast Chicken. A good roast chicken is one of the most common meals in the world. It’s delicious, hearty, and always welcome at any dinner table, even among the pickiest eaters.
- Fish Cakes with Anchovy Dressing. There’s an episode of Kitchen Nightmares from back when it was only on the BBC where Gordon Ramsay finds himself in a struggling restaurant that serves fish cakes as one of its main dishes.
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