How to Make the Beef Wellington Sauce in Hell's Kitchen

Gordon Ramsay's beef wellington recipe has to be the most famous dish from his ongoing serial Hell's Kitchen. If you're a fan of the prove (or even if you're not), it doesn't take long to hear the chef yell at his contestants for their "horrendous" making of the repast. Viewers and show contestants alike know the most feared question to come out of Ramsay's oral cavity is, "Who cooked those wellingtons?" While Gordon plays a tough guy on screen, behind the scenes, he's every bit the funny jokester.

What Is Beef Wellington?

Beef wellington is a traditional British dish consisting of a seared filet mignon smothered in whole-grain mustard and wrapped in layers of salty prosciutto, an herbed crepe, duxelles (mushrooms that have been pulverized into a paste), and puff pastry. The whole package is then baked until the crust crisps upwardly and the meat reaches medium-rare perfection.

What Tin You Serve With Beef Wellington?

There's a number of sides that pair well with beefiness wellington, only the ones Ramsay prefers are crispy potatoes, roasted garlic, spring greens, and gravy.

Our Background With Beef Wellington

Coming from someone who's spent a few years and seasons working on Ramsay's shows Master Chef and Hell'southward Kitchen, I found myself tasked with learning how to make beef wellington quite quickly. Thankfully, I had a fantastic instructor, i of Gordon's behind-the-scenes sous chefs, who walked me through the process pace by step and in great detail. Remember you're up for the challenge? Accept a look at the recipe below.

— Additional reporting by Haley Lyndes

Notes

Are yous more of a visual person? Watch Gordon Ramsay make a beef Wellington on camera before attempting the recipe to see more visual cues.

Duxelles is something every proficient cook should have in their arsenal of tricks. Information technology can exist used in identify of liver mousse for a vegetarian spread. In addition, try topping information technology over any rich meat, and you'll exist surprised by the intense flavor it brings.

Ingredients

1. For mushroom duxelles:
   1 pound cremini mushrooms, coarsely chopped
   1 tablespoon extra-virgin olive oil
   1/2 teaspoon table salt
   one/iv teaspoon black pepper

1. For herb crepe:
   i/2 cup all-purpose flour
   2 eggs
   1 teaspoon sugar
   1/2 teaspoon salt
   two tablespoons chives, minced
   1/2 cup whole milk
   1/four cup water
   iv tablespoons butter, melted, plus more if needed for pans

1. For beefiness Wellington:
   2 pounds filet mignon
   Salt and black pepper, to taste
   2 tablespoons olive oil
   i/4 cup whole-grain Dijon mustard
   i/2 pound prosciutto di Parma
   1 sheet puff pastry, thawed
   1 egg yolk
   one tablespoon whole milk

Directions

1. To make mushroom duxelles: Add mushrooms to a food processor and procedure until completely smooth. The consistency is similar to wet hummus.
2. In a pan over medium estrus, add together mushroom paste, olive oil, table salt, and pepper. Spread the mixture evenly over the surface and cook on a medium-low heat until the wet in the paste has reduced and the mixture has the consistency of a spreadable pâté. Remove from heat and let absurd.
3. To make herb crepes: In a large basin, whisk together flour, eggs, sugar, table salt, and chives. Whisk in milk, water, and 1 tablespoon of melted butter, until smooth and emulsified.
4. Rut a crepe pan or large skillet over medium rut. Add remaining 3 tablespoons of butter. Add together ane/4 cup of the batter. Rotate pan in a round move over the heat to completely embrace the surface with the concoction. The edges of the crepe volition begin to ringlet slightly as the crepe cooks. Cook for approximately 45 to lx seconds, and then flip crepe to cook the other side. Each side should be a pale aureate chocolate-brown. Remove from heat. Add more butter if needed to the pan and echo process with the remaining batter. Set crepes aside.
5. Preheat the oven to 400º F.
6. To make steaks: Pat filet mignon dry with paper towels and season generously with salt and black pepper. Oestrus a skillet over medium-high heat and add olive oil. When the oil begins to smoke, add together the filet mignon and brown from 1 to 2 minutes on all sides. You want to create a nice sear on the exterior of the steak only leave the inside raw. Remove from estrus and place on a cut board to cool.
7. Cover cooled filet with Dijon mustard.
8. To roll the beefiness Wellingtons: On a cut board, lay out a long piece of plastic wrap. In the eye of the wrap, lay out a crepe. Spread mushroom duxelles over the crepe. Lay out the prosciutto on elevation of the duxelles. Place filet in the eye of the crepe and gently wrap the crepe around the filet. Trim off whatever excess and utilize the plastic wrap to tightly wrap the steak.
9. Lay out a clean, long slice of plastic wrap. Gently roll out puff pastry until it is a 1/four-inch thin. Place the wrapped steak on 1 end of the puff pastry and wrap. Compression the ends closed and trim off any backlog puff pastry. Use the plastic wrap to tightly seal the puff pastry. Pop it in the refrigerator for about 5 minutes to allow it firm upwardly again.
10. In a basin, mix together egg yolk and milk.
11. Place a sheet of parchment paper or aluminum foil on a baking sheet. Remove Wellington from fridge, remove the plastic wrap, and lay the Wellington seam-side down on the blistering canvass. Drip the top of the puff pastry with the egg launder and bake for approximately 25 to 30 minutes or until the internal temperature of the steak reaches 125º F, or to whatever temperature you adopt your steak.
12. Remove from the oven and let rest for at to the lowest degree 10 minutes earlier slicing into medallions. Serve warm.

Information

Category

Main Dishes, Game

Cuisine

North American

Yield

iii servings

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Source: https://www.popsugar.com/food/Gordon-Ramsay-Beef-Wellington-Recipe-486092

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