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Gordon Ramsay's iconic Beef Wellington features a tender beef fillet coated in mustard, wrapped in Parma ham and a rich mushroom duxelles, then baked to perfection in a golden, flaky puff pastry. It's a true showstopper dish, perfect for any special occasion.
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Sear beef fillet and coat with English mustard. → Prepare mushroom duxelles by blitzing mushrooms and cooking them in a dry pan to remove all moisture. → Wrap the cooled beef in Parma ham and duxelles using cling film, then chill for 20 minutes. → Encase the log in puff pastry, egg wash, score the top, sprinkle with salt, and chill for 5 more minutes. → Bake until golden and crisp, then rest before slicing thickly.
Sear beef fillet and coat with English mustard. → Prepare mushroom duxelles by blitzing mushrooms and cooking them in a dry pan to remove all moisture. → Wrap the cooled beef in Parma ham and duxelles using cling film, then chill for 20 minutes. → Encase the log in puff pastry, egg wash, score the top, sprinkle with salt, and chill for 5 more minutes. → Bake until golden and crisp, then rest before slicing thickly.
Gordon Ramsay's iconic Beef Wellington features a tender beef fillet coated in mustard, wrapped in Parma ham and a rich mushroom duxelles, then baked to perfection in a golden, flaky puff pastry. It's a true showstopper dish, perfect for any special occasion.
Season the beef fillet generously on all sides with sea salt and freshly ground black pepper.
Heat a splash of olive oil in a hot pan. Sear the beef fillet on all sides until nicely browned. Remove from the pan.
While the beef is still hot, brush a layer of English mustard all over it. Set aside to cool completely.
Place the mushrooms in a food processor, season with salt and pepper, and blitz into a fine paste (this is called a duxelles).
Scrape the mushroom paste into a hot, dry pan with no oil. Cook over medium-high heat, stirring constantly, until all the moisture has evaporated and you have a thick paste. Let it cool.
It is crucial to cook all the water out of the mushroom duxelles to prevent the pastry from becoming soggy.
Using cling film to wrap the beef, ham, and mushrooms creates a very tight, uniform log, which is key for a perfect shape.
Chilling the Wellington at two stages (after the ham wrap and after the pastry wrap) helps everything firm up and ensures the pastry bakes perfectly crisp.
Always rest the Beef Wellington for at least 10 minutes after baking. This allows the juices to redistribute throughout the meat, ensuring it's tender and moist.
Gordon stresses slicing the Wellington thickly, about one inch per slice, to best enjoy the textures and flavors.
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