Gordon Ramsay-Style Beef Wellington

Name: Gordon Ramsay-Style Beef Wellington
Ingredients: beef fillet; mushrooms; 2 shallots; 2 strúčik garlic; olive oil; salt; thyme; bay leaf; red wine; 2 Šálka flour; 2 PL granulated sugar; salt; 4 eggs; 3 Šálka whole milk; butter; mustard seeds; white vinegar; white wine; star anise; white pepper; onion; prosciutto; puff pastry; egg yolk; water; butter; chicken stock; turkey bones; celery stalk; carrot

#beef#wellington#mushrooms#succulent#Nick DiGiovanni

Experience the classic flavors of Beef Wellington inspired by Gordon Ramsay. Tender Wagyu beef fillet is coated with a rich mushroom duxelles and prosciutto, wrapped in delicate crepes and flaky puff pastry, then baked to golden perfection. Served with a homemade red wine reduction, this dish is both elegant and deeply satisfying.

Ingredients extracted via AI

beef filletmushrooms2 shallots2 strúčik garlicolive oilsaltthymebay leafred wine2 Šálka flour2 PL granulated sugarsalt4 eggs3 Šálka whole milkbuttermustard seedswhite vinegarwhite winestar anisewhite pepperonionprosciuttopuff pastryegg yolkwaterbutterchicken stockturkey bonescelery stalkcarrotParmesan rindblack pepperchives

Procedure generated via AI

Prepare the Wagyu beef fillet by trimming off excess fat and silver skin, shaping it into an even piece suitable for Beef Wellington.
Make the duxelles by finely chopping a variety of mushrooms until very small.
Finely chop two medium shallots and several garlic cloves. To prepare the garlic, simply place the cloves in a jar, shake to loosen the skin, then peel and crush them directly into a bowl using a garlic press.
Heat olive oil in a medium pan over medium heat. Add the garlic, shallots, and a pinch of salt. Stir frequently to soften without browning.
Add the chopped mushrooms, fresh thyme, and bay leaf. Cook for 5 to 7 minutes until the mushrooms release their moisture and soften. Then add a splash of red wine and cook off the liquid.
Remove bay leaves, season mushroom mixture with salt and black pepper, and continue cooking to dry out the mixture well, preventing moisture from escaping during baking.
Prepare crepe batter by mixing plain flour, sugar, salt, and eggs. Gradually pour in milk while stirring to form a smooth batter.
Melt butter in a pan, then cook crepes from the batter. Cook each crepe about 2 minutes on one side, flip, and cook an additional minute until golden brown. Make 4 to 5 crepes.
Make homemade mustard one day ahead by soaking yellow and brown mustard seeds in white vinegar, white wine, spices, and salt. Refrigerate, then blend into a smooth paste before use.
Heat a high-smoke-point oil in a preheated pan. Sear the beef fillet on each side for 1.5 minutes over medium-high heat to form a crust. Season lightly with salt and pepper.