Gordon Ramsays Fillet Of Beef Wellington With Roasted Carrots A Recipes

GORDON RAMSAY'S FILLET OF BEEF WELLINGTON WITH ROASTED CARROTS A

Steps:

• In a hot pan, sear the filet of beef on each side then brush with mustard and allow to cool.
• Rough chop and sauté the mushrooms. Season with thyme, salt and pepper.
• Place plastic wrap on a cutting board or flat surface. Place the beef on plastic wrap and cover with mushrooms.
• Use the plastic wrap to wrap the mushrooms around the beef and twist to secure firmly. Set in fridge for 10 minutes. Remove plastic wrap.
• Roll out pastry and wrap around the beef, pressing the pastry edges to seal at the base and trimming away any excess.
• Brush once with the egg wash and bake in a 375ºF oven for 25-30 minutes. Check halfway with a thermometer - internal temperature should be approximately 115ºF for medium rare. Pastry should be golden brown.
• Red Wine Sauce made with Brown Chicken stock.
• -1 pint Brown Chicken stock (or veal stock) Found in frozen section ,1/2 bottle (375 ml) of Red Wine
• In a small sauce pan, reduce the red wine until almost dry. Add stock and bring to a boil. Reduce heat and simmer for 10 minutes. Season with salt and pepper.
• Roasted Carrots, 8 baby Carrots, whole & peeled, 2 tbsp whole butter, room temperature,1 cup heavy cream, salt & white pepper.
• Boil the potatoes in salted water for 20-30 minutes, until soft. Strain and let sit for 5-10 minutes until dry. Crush potatoes with a potato masher or fork and add butter and cream. Season with salt and white pepper.
• To serve, with a serrated knife slice the Wellington into equal portions. Arrange 2 slices of beef with the potatoes and carrots. Finish with the sauce before serving.