Making Beef Wellington with Homemade Mushroom Sauce & Parma Ham
How can you make an OUTSTANDING Beef Wellington like Gordon Ramsay, or possibly better depending on who you ask :). Today Piero shows us from scratch how to make a mushroom sauce & roll and cook a Beef Wellington to perfection. If you make this it it guaranteed to melt in the mouth and taste AMAZING.
Ingredients:
- Beef Filet (Center cut so its even all around)
- Mushrooms
- Puff Pastry
- Parma Ham
- Salt & Pepper
- English Mustard
- Egg for glazing the pastry before baking
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Edited by Ludo, find him here:
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Fillet of Beef Wellington | Gordon Ramsay
Gordon cooks one of his signature dishes: Beef Wellington. Beef fillet flavoured with English mustard, mushroom duxelles and Parma ham, and cooked perfectly pink. Check out the link below to find out more about #BeefWellingtonDay
This video is from The F Word. Check out The F Word channel here: youtube.com/thefword
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Individual Beef Wellington | Chef Jean-Pierre
Hello There Friends! This recipe transforms the classic Beef Wellington into a perfectly portioned individual serving, ideal for a special occasion or a fancy dinner. Instead of the traditional duxelles, we're using a mushroom mousse, which adds an exquisite and unique flavor to the dish. Accompanied by a fantastic sauce, this Wellington for One will be a culinary masterpiece worth the effort.
RECIPE LINK:
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Classic Beef Stock:
Boxed To Delicious Beef Stock:
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❤️ Porcini Mushroom Salt:
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❤️ Digital In Oven Thermometer:
❤️ Instant Read Thermometer:
❤️ Laser Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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Individual Beef Wellington BUT BETTAH!
#IndividualBeefWellington #BeefWellington #CookingtheClassics
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INGREDIENTS YOU'LL NEED:
recipe by shereen pavlides
for the Duxelle:
3 tablespoons unsalted butter
1 tablespoons avocado oil
2 tablespoon fresh thyme leaves
3 large shallots - thinly sliced
12 ounces wild mushrooms - finely chopped
kosher salt / freshly ground black pepper
4 garlic cloves - minced
2 tablespoons Worcestershire sauce
for the filets:
4 (8-ounce) filet mignon steaks (2-inches thick) - pat dry
2 tablespoons avocado oil
puff pastry from scratch or 1 (17.3 ounce) package puff pasty - thawed
all-purpose flour
2/3 (5.2 ounce) package boursin gournay cheese
1 egg - beaten
for the gravy:
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 garlic cloves - minced
1/4 cup good quality madeira wine (from a liquor store)
2 cups homemade or good quality beef stock
1 tablespoon fresh thyme
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Freezing Makes The Perfect Beef Wellington Foolproof & Easy
Ice is the ultimate insulator, and makes baking the perfect beef Wellington easy and foolproof.
PRODUCT LINKS
Combustion Predictive Thermometer:
Pastry Lattice Cutter:
Stainless Offset Spatula:
Waygu Beef Tallow:
RECIPE
Center-cut beef tenderloin, ~900g
Puff pastry sheets, two ~400g sheets
Cremeni mushrooms, ~600g
Shallots, ~200g
Lardo, ~32 thin-slices
Dijon mustard, ~25g
Whole egg, 1
Thyme, ~8 to 10 sprigs
Oregano, ~4 to 5 sprigs
Rosemary, ~4 sprigs
Maderia, ~100g
Salt, as needed
Black pepper, as needed
Beef tallow, as need for frying (optional)
Canola oil, as needed for frying
All purpose flour, as needed
Non-stick parchment paper
Plastic wrap
Steps
1. PREPARE THE BEEF by trimming and season with 1% of its weight in salt. Wrap the meat and salt tightly in plastic wrap, package for sous vide, cook at 130°F (55°C) for 3 hours, and then refrigerate until cold. Shallow-fry in an oil at 400°F (205°C) for 60 to 90 seconds to develop a medium-brown crust. Blot off excess oil, then chill and keep refrigerated until needed.
2. PREPARE THE DUXELLES by finely chop the shallots and mushrooms. Cook the mushroom and shallots together over medium-low heat. Season with salt and pepper to taste. Add sprigs of thyme and oregano and cook until the mixture looks dry. Deglaze with Maderia and continue cooking until mixture is dry.
3. PREPARE THE CURED-MEAT WRAPPER by laying out the slices of lardo (or prosciutto) on nonstick parchment. Work left to right and then bottom to top, and overlap each slice so they'll hold together as a solid sheet.
4. SPREAD THE DUXELLES LAYER over the cured meat sheet using an offset spatula to make an even layer about 0.25in / 6mm thick. Leave about an inch of the cured meat uncovered at the top of the sheet so that it can close the wrapping.
5. WRAP THE BEEF using a long sheet of plastic wrap.Use two overlapping sheets of plastic wrap for enough width if necessary. Coat the beef tenderloin with a thin layer of mustard, and then place it onto the duxelles about one-third of the way up. Use the plastic wrap to roll things up. As you do, peel back some of the parchment paper so that the other end of the cured meat will overlap onto itself and seal the roll closed. Use the plastic to wrap tighten the roll, and refrigerate while preparing the puff pastry.
6. WRAP IN SHEET OF PUFF PASTRY a few inches wider than the meat roll, and long enough to wrap around the meat roll. Brush the sheet with egg wash, then wrap the pastry tightly around the meat roll. Pinch the ends closed and trim as necessary. Egg wash the surface and cover with the puff pastry lattice (optional). Make a hole for a wireless thermometer (optional) and wiggle the probe to make the hole a bit oversized (it will shrink during freezing! Wrap in plastic wrap and freeze until ready to cook and serve.
7. BAKE THE WELLINGTON's CRUST in a convection oven preheated to 450°F (230°C). Unwrap the Wellington, let the pastry thaw for a few minutes and then brush with egg wash. Add rosemary sprigs to the lattice windows if you want. REINSERT the Predictive Thermometer into the hole and then bake until the crust is dark golden brown and the surface sensor just beneath the crust has reached 190 °F (88°C), which means the crust has cooked through. This takes about 40 minutes. Note, rotate the Wellington as needed for even browning and reduce the oven temperature to 350°F (175°C) if the crust is starting to look too dark too quickly.
8 FINISH HEATING THE BEEF once the crust is fully baked. Crack the oven door and reduce the oven temperature to below 200°F (93°C), and ideally close to 150 °F (65 °C). Let the meat continue to heat through until the core is at least 105 °F (40 °C), which will take another 40 minutes.
Use advanced mode on the Predictive Thermometer to see the temperatures from all 8 sensors to get a sense of the different temps inside the Wellington. Don't let the surface of the meat exceed 120°F (49°C) during this step, as it will continue to heat to about 130°F (55°C) while the Beef Wellington rests before slicing.
8. SLICE AND SERVE the Beef Wellington!
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Basically a little house for a tenderloin. Full recipe at our site:
Imagine a perfectly cooked tenderloin, wrapped in a layer of rich mushroom duxelles insulation, swathed in prosciutto, which is enrobed in a flaky pastry crust sturdy enough to stick to the rest of that deliciousness. This is the best kind of savory pie, made into a roll, so you can slice off thick pieces for serving.