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December 13, 2023, 12:03 p.m
Updated December 13, 2023, 12:14 p.m
Learn Make a Wellington steak, a classic dish of English cuisine with the traditional recipe from Michelin chef Gordon Ramsayit looks like a restaurant and you will show off to your loved ones!
What is a Wellington steak?
According to Taste Atlas, “It is a dish consisting of a whole fillet of beef covered with pâté and duxelles, a combination of chopped mushrooms, herbs and shallots.” “The preparation is then wrapped in puff pastry and baked in the oven .”
Traditional, Madeira sauce goes well with Wellington beef slices. The dish's name is generally attributed to Arthur Wellesley, the first Duke of Wellington, famous for his victory over Napoleon at Waterloo.
However, since then The dish was not known during Wellesley's lifetime, and the origins of Wellington beef remain very unclear. Some suggest that the name comes from its resemblance to a rubber boot.
Was In the 1960s, this exquisite delicacy became particularly popular in North America, even surpassing its popularity in the United Kingdom. This phenomenon is attributed to the use of luxurious and expensive ingredients as well as the precise preparation methods that have contributed to its culinary distinctiveness.
How to prepare a Wellington steak according to the traditional recipe of Michelin chef Gordon Ramsay / Photo: gordonramsay.com
The recipe we share with you below is from one of the world's most famous chefs, Gordon Ramsey, and you can try it at his restaurant in Las Vegas, USA.
Ingredients
For 4 people
2 beef steaks, 400 g each
Olive oil for frying
500 g wild mushroom mixture, cleaned
1 sprig of thyme, leaves only
500g puff pastry
8 slices of Parma ham
2 egg yolks whisked with 1 tablespoon of water and a pinch of salt
Sea salt and freshly ground black pepper
For the red wine sauce:
2 tablespoons olive oil
200g beef trimmings (ask the butcher to keep these when cutting the fillet)
4 large shallots, peeled and sliced
12 black peppercorns
1 bay leaf
1 sprig of thyme
A dash of red wine vinegar
1 bottle of red wine with 750 ml.
750 ml beef broth
How to prepare Filet Wellington according to Michelin chef Gordon Ramsay's recipe
Difficulty: Medium
Total time 30 m
Preparation 10 m
Cooking 20 m
Quiet 30 m
Wrap each piece of meat tightly in three layers of plastic wrap to shape it, then place it in the refrigerator overnight.
Remove the plastic wrap, then sear the beef tenderloins in a hot skillet with a drizzle of olive oil for 30 to 60 seconds, or until browned all over and medium brown. Remove from the pan and let cool.
Finely chop the mushrooms and fry them in a hot pan with a little olive oil, thyme leaves and some spices. When the mushrooms begin to release their juice, continue cooking over high heat for about 10 minutes or until all excess moisture has evaporated and a mushroom paste (known as duxelle) is left. Remove the duxelles from the pan and let them cool.
Cut the dough in half, place on a lightly floured surface, and roll each piece into a rectangle large enough to wrap one of the beef steaks. Allow to cool in the refrigerator.
Place a large sheet of cling film on a work surface and place 4 slices of Parma ham in the middle, overlapping slightly to form a square. Spread half of the duxelle evenly over the ham.
Season the beef fillets and then place them on the mushroom-covered ham. Using the plastic wrap, roll the Parma ham over the meat, then roll it up and tie the plastic wrap to make a nice, evenly thick block. Repeat this step with the other beef steak and then let it cool for at least 30 minutes.
Spread the beaten egg over the dough using a brush. Remove the plastic wrap from the meat, then wrap the dough around each prosciutto-wrapped fillet. Cut the dough and brush with beaten egg. Cover with plastic wrap and let cool for at least 30 minutes.
How to prepare a Wellington steak according to the traditional recipe of Michelin chef Gordon Ramsay / Photo: Freepik
How to prepare red wine sauce
Heat the oil in a large frying pan and fry the beef pieces for a few minutes until golden brown on all sides. Add the shallots with the peppercorns, bay leaf and thyme and continue to cook, stirring frequently, until the shallots turn golden brown, about 5 minutes.
Pour in the vinegar and let it bubble for a few minutes until almost dry. Now add the wine and let it cook until it is almost completely reduced. Add the broth and bring to the boil again. Reduce the heat and simmer for 1 hour, skimming the foam from the surface of the sauce, until the desired consistency is reached. Strain the liquid through a fine muslin-lined sieve. Check the seasonings and set aside.
When you are ready to cook the beef fillets, score the dough lightly and brush again with beaten egg. Then bake at 200°C for 15 to 20 minutes, until the dough is golden brown and cooked through. Let it rest for 10 minutes before cutting.
In the meantime, heat the sauce again. Serve the sliced Wellington fillets with the sauce on the side.
How to prepare a Wellington steak according to the traditional recipe of Michelin chef Gordon Ramsay / Photo: Freepik
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In Directo al Paladar México you can also | read What it is and how to cook “Wellington” fillet with roast beef; Just like the one they prepared on MasterChef Celebrity México