Hey folks it is Barry here welcome to my virgin kitchen you are looking very well today indeed,
it is one of the last videos today of British recipe month which you guys have been absolutely
loving there is a selection on the screen right now thankyou to everyone who has sent
in pictures I love it when you do that and get involved todays recipe is the absolutely
gorgeous beef wellington. Beef wellington for me actually has a bit of history my mate
dean gavin one of the first videos I did he made a request to make a beef wellington so
sorry dean it has been quite a few years waiting but I never really felt confident enough to
do it and never even tried it before but it is absolutely gorgeous. The recipe is adapted
from Gordon Ramseys Christmas book there he is making his wellington and he actually randomly
signed that a few years ago that is pretty cool so if you want to have a go these are
all the ingredients I used, hit pause on the video now, you must give this a go it will
blow your mind. Start with a frying pan on a low flame and
sear the beef fillet on every side so we are not going to brown it just get colour on every
side moving it all around until it is completely not red, that is very technical, not red.
Put it on your board to rest. Make sure you do use a beef fillet for this recipe most
other joints you need to cook them through fully but a beef fillet you can cook rare
or medium rare to get that authentic beef wellington look.
Using the residual heat in the pan push in all the mushrooms, crank the heat up to medium
and let it simmer away, keep stirring from time to time for around ten minutes, you will
notice it does actually bubble, there is a load of moisture in there, all we are doing
is trying to get rid of all that moisture. Meanwhile in between those steps grab the
English mustard and coat the beef fillet, completely get it yellow like a big joint
of yellow pacman, once you have all the moisture out of the mushrooms lower the heat and leave
to one side. Get a board and lay out cling film, lay down
strips of parma ham now the mushrooms and the parma ham are going to shield our beef
and cook all the way through it is like a shield amazing. Once you have all those strips
laid out grab your dried mushroom mixture, dump it all on top of the ham strips and spread
out until completely covered you have got a row of ham and mushroom loving it.
Sit that beef mustard fillet, boston actually sat then, you do not need to sit mate, sit
that in the middle with the parma ham and mushrooms what we are going to do is roll
it up really tightly into a big old cylinder twisting both ends and then store it in the
fridge for 30 mins to chill and set. Just before it is thirty minutes get some
puff pastry and roll out into a large rectangle add the beef joint to the middle of the pastry
and basically paint egg wash until all nice and coated then you want to roll it up so
bring into the middle cutting off any excess then turn it over resting on the join then
just neaten up using any eggwash that you need.
When I was happy with the shape of my wellington, that is a bit of a random phrase never thought
I would say that basically got another coating of egg wash all over it then scored it lightly
with a knife to give it some shape. Looking cool like that and also a good sprinkling
of salt, it was looking pretty cool indeed bake it in the oven for twenty minutes at
first then turn it down at the 20 minute stage for another 15 minutes they are all on the
screen right now. Once done take it out the oven and let it
rest like you do with most fillets for a good 15 to 20 minutes.
The smell was incredible in there once done cut up into nice thick wedges serve on a plate
or it looks pretty cool on a board like that absolutely loving it when I tasted it, I will
have a bit more again. It is so good, so many levels of flavour and minimal ingredients.
Really really good, my mind is telling me no, love it. So there we go then folks just
like all my other videos I hope I have convinced you that cooking is just about confidence
I was genuinely scared of making this today and it turned out amazing I actually wanted
to do a gammon one but wanted to do a gammon one to get my head around it and now I am
loving it serve it alongside whatever you want mr wellington will be king of your table,
do not forget to check out the rest of the british month playlist and I will see you
again next time wellingtons.