Gordon Ramsay Beef Wellington Recipe Crepe

Use your hands to press salt and pepper in while rolling and. Heat a medium size frying pan add some vegetable oil. Heat a cast iron skillet and add grapeseed oil then sear beef cooking 1 minute per side.
gordon ramsay beef wellington recipe crepe

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Lay 3 long layers of cling film on a table lay the crepe in the middle of the cling film covering an area enough to cover the beef fillet press the duxelle into an even layer on top of the crepe place the beef on top and wrap it in the crepe and duxelle roll it tight in.

Gordon ramsay beef wellington recipe crepe. Season with salt and pepper. In a pan over medium heat add mushroom paste olive oil salt and pepper. Roll the crepes around the fillet until its completely covered.

While hot brush. When the beef is cooked to your liking remove from the oven to cool then chill in the fridge for about 20 minutes. Pour resting juices from the beef over the mushrooms then place beef at the bottom of the crepe.

Roll out puff. To construct the wellington. Remove beef to sheet tray and pour the pan juices over it.

Putting it all together. Out of respect for gordon ramsay i will not repost his recipe here but you can find the recipe he has made public at the above link. Directions to make mushroom duxelles.

Season beef liberally with salt and pepper on all sides. To make herb crepes. Heat oven to 3920f place the beef on a roasting tray brush with 1 tbsp olive oil and season with pepper then roast for 15 mins for medium rare or 20 mins for medium.

Add mushrooms to a food processor and process until completely smooth. Sear the meat on all sides until golden. A christmas take on a classic dishgordon ramsays ultimate cookery course httpamznto2bzaud5subscribe for weekly cooking videos.

If you liked this cli. Once seared place beef in refrigerator for approximately 20 to 30 minutes until completely chilled. Spread the duxelles about half a centimetre thick over the crepes.

Spread the mixture evenly over the surface. Ingredients 2 x 400g beef fillets olive oil for frying 500g mixture of wild mushrooms cleaned 1 thyme sprig leaves only 500g 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. Season the beef fillet with salt and pepper.

Lay out the two crepes so they half overlap. However the point of the post is to share that there is a step missing that they only share in the master class course. Refrigerate for 20 minutes.

In a large bowl whisk. Using the plastic wrap to lift as you pull the crepe over the beef roll the beef up completely smoothing plastic and twisting the ends to form a tight package. Remove the seared beef fillet from the refrigerator and brush with mustard until completely covered.