Gordon Ramsay Beef Wellington with a luxurious Red Wine Sauce. This video guide takes you through each step of crafting this iconic dish, known for its rich flavors and elegant presentation. This recipe combines tender beef, flaky puff pastry, and a robust red wine sauce, perfect for special occasions or a gourmet meal at home.
Ingredients:
2 beef fillets (each 14 oz)
Olive oil for frying
1.1 lbs. wild mushroom mix, cleaned
Leaves from 1 sprig of thyme
1.1 lbs. puff pastry
8 slices of Parma ham
2 egg yolks, beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
For the Red Wine Sauce:
2 tbsp olive oil
7 oz beef trimmings
4 large shallots, peeled and sliced
12 black peppercorns
1 bay leaf
1 sprig of thyme
A splash of red wine vinegar
3 1/3 cups red wine
3 1/3 cups beef stock
Directions:
00:00 Beef, fillet for Wellington, should be lean with fine sinews of fat and well-seasoned for flavor.
00:36 Mushrooms must be dried in water to prevent a soggy Beef Wellington; sauté them without oil or butter.
01:07 Assemble the Wellington with cling film for a tight hold of the Parma ham, mushrooms, and beef, then chill.
01:24 Lay the chilled beef on puff pastry, apply egg wash for adhesion and tuck edges before further chilling.
02:01 Slice beef Wellington into thick, one-inch portions to properly appreciate its flavors and textures.
Actual Recipe: [ Ссылка ]
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