CHRISTMAS RECIPE: Christmas Beef Wellington

beef wellington has to be the ultimate indulgence one of my all-time favorite main courses and it would definitely be on my last supper menu my version is a lot lighter and sexier and for Christmas I'm gonna give it an added twist first off the phyllo beef now look at it it's beautiful first the most important part is to sear it salt pepper the Philips is the leanest and the most expensive cut of beef it comes from underneath the lower back bone a part of the animal which has very little muscle and this is what makes it such a tender cut very very hot pan olive oil and let's we roll it around the pan we're not cooking the beef we're just searing it which will really help to give another layer of flavor and beef in lovely now use the side of the pan so the beef Sears down the back when you tilt it it's a secret to get it done quickly it gives that really nice roasted flavor delicious once you got a color very carefully lift up the beef and seal on top and sear it on the bottom out and onto the plate English mustard what this does now it gives it a bit of sort of bit of heat just lightly brush the mustard over the beef so really important that you do this as the beef comes straight out of the pan as the beef starts to cool down it absorbs all that heat from the mustard horseradish there's really nice alternatives as well just leave that to sit and relax as the fill it rests prepare the filling which is called a Dukes ale put 700 grams of chestnut mushrooms into a blender at a chop clove of garlic season with salt and pepper and blitz [Music] Christa's wouldn't be Christmas without chestnuts I just crumble them in sir mushrooms the chestnuts sweet nutty flavor works brilliantly with the earthy taste of the mushrooms and because they contain more starch and less oil than other nuts they have a much softer texture that is perfect for the filling that smells amazing smells like Christmas once the mixture is finely chopped cooking a hot dry pan this removes the water from the mushrooms and intensifies the flavor [Music] you can see the water coming out instantly such an essential stage really critical to the success of the Wellington that you dry those mushrooms out and get rid of all that water take the mushrooms up even further some fresh thyme in there will make it really nice and light and fragrant when all the waters been fried off remove from the pan and leave to cool then start assembling the Wellington stage 1 wrapping the beef fill it first of all these wonderful slices of Parma ham and look beautiful overlap it and set it there so the secret of overlapping the Parma ham does it make sure it contains all those juices coming out of the beef in the traditional recipe for beef wellington I think chive and spring onion pancake is used instead of ham but the Parma ham makes the dish much lighter and it's sweet salty flavor really complements the mushroom and chestnut filling a little touch of pepper no salt because they ham is naturally salty it's a little twist of pepper and then from there your mushrooms basically mushrooms go on use the back of the spoon to spread them nice and thinly half an inch from the ends run polls no pop it every time there's meat now he comes next lay the beef on top very carefully fold that over now we're going to lift that up and wrap the beef nice and carefully so all that mushroom and Parma ham is encasing the beef all the way over push it face them tight roll it nice and tight and they go all the way over now the secret from here is to really let the cling film do the work just nip it at the ends and squeeze and what we're doing is just creating this wonderful sort of cylinder shape off and then just twist it nice and tightly and the tighter is the more perfect the shape then placing the fridge for 15 minutes to firm up [Music] once it's set it's ready for the final rap the bullets in film puff pastry' beef now very carefully first roll the puff pastry over the beef into a two edges meat then trim off any excess pastry and twist the ends together to ensure the beef is completely sealed in its pastry case to set that perfectly and get it really nice and firm to make it really cylinder type simple over [Music] and just pull that nice and tight [Music] but the big secret behind this is that it can be done the night before and the tighter the cling film the better the shape the more even the shape the more even it cooks put it back in the fridge for five minutes to fill up a game then take off the Tim film falsely the perfect Christmas cracker to give the pastry a lovely rich golden-brown color when it bakes brush it with egg yolk and then finally you don't have to do this but it's a Chevy thing and look we're decoration back of the knife down and then just twist and mark the pastry when it comes out of the oven it's got that wow factor [Music] add a generous sprinkle of salt to ensure the pastry becomes lovely and crisp then bake in an oven at 200 degrees for around 35 minutes depending on how rare you like your beef once out of the oven it's crucial you let the Wellington rest for at least 10 minutes this allows the meat to relax and reabsorb it's delicious juices making sure it's tender and succulent nice and gently get that pastry how crisp that is this is the bit it'll be waiting for oh wow my god I'm in heaven and for me if you want a really nice change to roast turkey this has to be the ultimate for the table it smells Christmassy the chestnuts the mushrooms and that nice crisp pastry on the outside look at it I'm ready to die then go to heaven [Music] [Applause] [Music]

Channel: Gordon Ramsay

Views: 24,620,243

Rating: 4.9066491 out of 5

Keywords: Gordon, Gordon Ramsay, gordon ramsay beef wellington christmas, gordon ramsay beef wellington tutorial, gordon ramsay christmas beef wellington, gordon ramsay christmas dinner, gordon ramsay christmas recipes, beef wellington gordon ramsay recipe, beef wellington recipe

Id: Cyskqnp1j64

Length: 7min 51sec (471 seconds)

Published: Thu Dec 20 2018