The beef Wellington is one of the most known recipe worldwide thanks to  chef Gordon Ramsay .In any tv-show of his , you will find a beef Wellington recipe for you to try at home .Here is our recipe for beef Wellington :

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First soak the dry porcini in 400ml of kettle heated water and set aside. Pat the beef tenderloin with kitchen paper to dry it of any blood subsequently seasoned with salt and after that greatly with pepper. Heat the olive oil in a big frying pan before very hot then spend 8-10 minutes searing and turning the fillet with tongs before it’s well browned on all sides. Season everything with pepper and salt and pulse until perfectly chopped, but not completely smooth. Put the steak pan back on the heat with the butter and once it begins to sizzle add the shallots and cook for 2 minutes until softened.

Turn the heat up and tip in the mushrooms, put in a dash of Worcestershire sauce and cook everything for 10-12 minutes until you’ve a paste which comes away from the side of the pan. For the first stage of construction get a large sheet of plastic wrap and overlap the prosciutto slices on it in a row, tip the mushroom mixture on top then cover with a different sheet of cling film. Either with the hands or a rolling pin, pat it down or roll it out to a thin layer that only covers the prosciutto. Take away the top sheet of cling film and sit the fillet down the middle of the mushrooms.

Using the border of the cling film raise and roll the prosciutto and mushrooms to enclose the steak subsequently use the cling film to roll around in a tight sausage. For the best results now spot the sausage in the refrigerator for 30 minutes to firm up – don’t leave for longer of cooking times may be influenced. On a lightly floured surface, roll the dough into a rectangle a little bigger than a magazine, cut the edges to neaten and save the clippings.

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Cautiously unwrap the prosciutto package and lay in the center of the pastry. Like covering a package or making a spring roll fold the shorter edges over the fillet subsequently roll the entire thing around the fillet to encase.

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