Gordon Ramsay Beef Wellington Masterclass Stream
Mike Garten
Introducing the next show-stopping centerpiece to your Sunday dinner: a perfectly cooked Beef Wellington. This statement standout looks seriously impressive, but is a lot easier to make than you'd recollect. One time you larn how to make Beefiness Wellington, you'll exist serving this stunner all year long.
If you cook this masterpiece correctly — with our instructions, you definitely will! — this primary course, a great Christmas dinner idea, doesn't demand a Beef Wellington sauce. The center-cut beef tenderloin is seared then coated with salty and spicy Dijon mustard. To keep the puff pastry case well-baked on the outside, we then wrap the mustard-coated beef in flavorful prosciutto spread with duxelles (a flavor-packed mixture of mushrooms, shallots and thyme). This ensures plenty of flavor without a soggy chaff. The meat and so gets wrapped in store-bought puff pastry (nosotros honey Dufour Classic Puff Pastry), so scored and broiled for a gilded-dark-brown presentation.
Yields: 8 servings
Total Time: ane hour 35 mins
2 tbsp.
olive oil
2
lb center-cutting beefiness tenderloin, tied with twine
Kosher table salt and pepper
2 tbsp.
Dijon mustard
ii tbsp.
unsalted butter
2
shallots, finely chopped
one lb.
mixed mushrooms, trimmed
2
cloves garlic, finely chopped
ii tsp.
fresh thyme leaves
one tbsp.
dry sherry or brandy
10
to 12 thin slices prosciutto
14 oz.
puff pastry, thawed
ane
large egg
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- Rut oil in a big skillet on medium-loftier. Flavour beef with ¾ tsp each salt and pepper, then cook until browned on all sides, 5 to 7 minutes total. Transfer to a plate, let residue five minutes, then remove twine and brush with mustard.
- Wipe out skillet, then add butter and heat on medium-depression. Add shallots and cook, stirring occasionally, 4 minutes.
- Meanwhile, to a food processor, add together mushrooms and pulse to finely chop. Increase heat under skillet to medium, add mushrooms to shallots and cook, stirring occasionally, until mushrooms have released their liquid, nearly 5 minutes. Go along cooking, stirring often, until mushrooms have browned, 12 to 15 minutes more.
- Stir in garlic and thyme and cook 2 minutes. Stir in sherry and cook until nigh dry, fifteen seconds. Transfer to a plate.
- Overlap 3 sheets of plastic wrap on a piece of work surface. Place prosciutto on top, overlapping to make roughly a 12- by vii-inch rectangle. Spread mushroom mixture evenly over prosciutto.
- Place beef tenderloin on the bottom edge of mushrooms and advisedly roll tenderloin in mushroom-prosciutto layer, using the plastic wrap to help tighten information technology equally you roll. Once it is completely rolled, wrap in plastic, twisting the ends to brand certain it is very tight. Air-condition 15 minutes.
- Heat oven to 400°F. On a lightly floured surface, unfold puff pastry and roll to a rectangle about 3 inches wider than the beef curlicue on the shortest side.
- Unwrap beef, and identify log along the edge of the long side of pastry. Brush edges of puff pastry with beaten egg. Scroll the beef in the puff pastry to cover completely. Fold ends of puff pastry similar a nowadays to cover ends and compression to seal and folding underneath. Identify on baking canvass seam side downwardly.
- Castor top and sides of pastry with egg, then employ a small abrupt knife to cutting a few slits into the top of the pastry. Roast until an instant-read thermometer inserted in the center reads 120°F degrees for rare, 30 to 35 minutes. Permit rest 10 minutes, then piece and serve while warm.
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Source: https://www.goodhousekeeping.com/food-recipes/a34739368/beef-wellington-recipe/
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