"Wellington" - beef from Gordon Ramsay

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

One of the most ancient, revered, delicious and famous meat dishes is Wellington, beef baked in dough. Even culinary enthusiasts will not be able to cook it every day. First, it's expensive. Secondly, it's troublesome. Thirdly, it takes a lot of time. But on a big holiday, this wonderful meat roll should certainly appear on the table!

Versions of the origin of the name

Where the Wellington beef got its name from (see the review for a photo of the dish), there is no reliable information. There are three ideas, each with its own supporters.

1. Roulette borrowed the name from the first English duke of the respective county. It seems that his favorite dish was baked beef, accompanied by mushrooms and truffles.
2. Wellington is a beef named after the victorious Duke of Wellington at Waterloo by a patriotic British chef.
3. The name comes from the name of the New Zealand capital.

The latest version of the mostdoubtful, since the city only became the capital in 1865, and the dish has a much older history.

Meat selection

The key to the success of the Wellington roll is beef of the highest class. You need to take a clipping; moreover, you should find a piece in which there are streaks of fat.

The next moment is the freshness of the meat. You won't get a normal Wellington if the beef has already been frozen. Fresh meat, of course, is not available in the city, but the chunk should only be cooled. Otherwise, it will be possible to eat, but you should not expect a culinary masterpiece.

There are several ways to prepare Beef Wellington. The old recipe, alas, has not been fully preserved to our times. Each chef tries to the best of his ability, understanding the end goal and access to various ingredients. At the moment, the most popular option is the one according to which the dish is prepared by Gordon Ramsay, a British chef (by origin, by the way, a Scot), who managed to adapt the dish to the present without depriving it of its originality.

Ramsay Rules

The great culinary master has developed the basic principles that must be sacredly followed if you want your culinary experiments to be successful. They must be observed even if you started Wellington beef from Gordon. For those who are not yet familiar with the rules, we summarize them below.

1. Harmony manifested in balance. It must be followed in allfrom the culinary idea to the menu.
2. Seasonings. Only one central product stands out in the dish, the rest are seasonings and should only set off and complement it. For example, when preparing Wellington, beef is the main thing, and mushrooms, bacon, etc. are only accompanying products.
3. Simplicity. The intention should be clear and precise.
4. Color. Yes, yes, the shades of the components should be combined, and in a natural way.
5. Serving. Appetizing dish design is half the battle.
6. Context. It implies understanding and taking into account the tastes of the one who will eat the dish.
7. Compliance with preparation and type of product. That is, the fish is not fried until the chips are dry.
8. Sauce - it is the clothes for the body of the dish.
9. Content: only perfect products, bad ones will kill even the best idea.
10. Knowing how to stop in time (a point especially important for reckless beginners).

Remembering each of the rules, let's get down to Gordon Ramsay's Beef Wellington.

What you need

In calculating the amount of ingredients, we will proceed from the mass of beef tenderloin in three quarters of a kilo. In this case, related components will be required in such quantities:

1. Fresh, medium-sized champignons - 400 grams. It is possible to increase or decrease the amount in accordance with your ideas about harmony - however, this applies to any component in any dish.
2. Ham in the amount of seven slices. Need Parma, but if notthe opportunity to buy it, choose a similar quality.
3. Puff pastry, half-kilogram package. Yeast or not doesn't matter.
4. Egg yolks for lubrication, two pieces.
5. From spices and additional components: English mustard, vegetable (or rather, olive, and good) oil (two tablespoons each), sea s alt and only ground pepper - to personal taste.

Flour will still be needed, but only for dusting, and any housewife can find such an amount.

Gordon Ramsay Beef Wellington Prep

The first thing to do is mushrooms. It is undesirable to wash them, it is recommended to clean them with a cloth, brush or brush. In extreme cases, after washing, they should be dried to the maximum after draining the water. Mushrooms are passed through a food processor or meat grinder; mushrooms are placed in a very hot frying pan until the moisture has evaporated (this moment will take about ten minutes if you stir constantly).

Now the main ingredient of the Wellington roll: the beef is rubbed with s alt mixed with pepper and blushed on all sides - thirty seconds each barrel. After cooling, the meat is coated with mustard.

Assembling the roll

So, the most important thing remains: Wellington beef must be put together. The recipe from Ramsay advises doing it like this:

1. A cling film is spread on the table, it will greatly facilitate all processes.
2. Lay out a layer of ham slices. They should overlap.
3. The ham layer is covered with an even layer of mushrooms.
4. The fried beef tenderloin is laid out in the middle and wrapped in the prepared “cover”. It is necessary to ensure that the polyethylene is not wrapped inside. The bundle hides for a third of an hour in the cool.
5. While the main part of the roll is soaked, the dough is rolled out on the table. The maximum thickness is three millimeters; however, it is not worth rolling out thinner than two.
6. Meat is laid out in the center of the layer. Free space is smeared with lightly beaten yolk.
7. The edges of the dough wrap around the beef. The joints, so as not to diverge, are carefully closed, the excess dough is cut off, the roll is placed on the oven sheet and smeared with yolk on top, after which it is placed at the bottom of the refrigerator for a quarter of an hour.

The only thing left to do is bake your Wellington. The beef is placed in an oven heated to 200 degrees Celsius. Before this, several oblique cuts must be made along the “packing”. After about twenty minutes, the temperature drops to 180 degrees, and baking continues for another quarter of an hour.

Original: Wellington in a loaf

The filling is prepared, as for Wellington according to Ramsay's recipe. Only a piece of beef should be smaller, by half a kilogram (the number of other components is adjusted accordingly). The difference is in the simplified shell. Fresh loaf is cut lengthwise. The crumb is removed so that a minimum remains along the crust. From the inside, bacon strips are laid, on them - mushroom frying. Then one halfbeef tenderloin is placed and closed with a “lid”. The design is wrapped in foil and hidden in the oven. Bake this version of "Wellington" will be from 20 to 25 minutes. The beef is amazing. True, a loaf is not a very good substitute for a puff pastry crust.