Gordon Ramsays Fillet Of Beef Wellington With Roasted Carrots A Food

BEEF WELLINGTON-GORDON RAMSAY RECIPE!

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.

GORDON RAMSAY'S FILLET OF BEEF WELLINGTON WITH ROASTED CARROTS A

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.