Gordon Ramsay is a worldwide famous celebrity chef! He has been the host of Hell’s Kitchen for 18 seasons, each one resulting in a winning chef. The recipes made on the show have been gathered and put into a cookbook, The Hell’s Kitchen Cookbook: Recipes from the kitchen. I fell in love with watching Hell’s Kitchen and one of the most popular recipes is the Beef Wellington! The following is the recipe for the beef and blackberry sauce!
The Gordon Ramsay infamous Beef Wellington, Blackberry Sauce, Whipped Potatoes, Glazed Baby Carrots
For mushroom duxelles:
- 1 pound cremini mushrooms, yourself chopped
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons minced chives
For beef Wellington:
- 2 pounds filet mignon
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1/4 cup whole-grain Dijon mustard
- 1/2 pound prosciutto di Parma
- 1 sheet puff pastry, thawed
- 1 egg yolk
- 1 tablespoon whole milk
To make mushroom duxelles: Add mushrooms to a food processor and process until completely smooth. The consistency is similar to wet hummus.
In a pan over medium heat, add mushroom paste, olive oil, salt, and pepper. Spread mixture evenly over the surface and cook on a medium-low heat until the moisture in the paste has reduced and the mixture has the consistency of a spreadable pâté. Remove from heat and let cool.
Preheat the oven to 400º F.
To make steaks: Pat filet mignon dry with paper towels and season generously with salt and black pepper. Heat a skillet over medium-high heat and add olive oil. When the oil begins to smoke, add the filet mignon and brown from 1 to 2 minutes on all sides. You want to create a nice sear on the outside of the steak but leave the inside raw. Remove from heat and place on a cutting board to cool.
Cover cooled filet with Dijon mustard.
To roll the beef Wellingtons: On a cutting board, lay out a long piece of plastic wrap. In the middle of the wrap, layout a crepe. Spread mushroom duxelles over the crepe. Layout the prosciutto on top of the duxelles. Place filet in the center of the crepe and gently wrap the crepe around the filet. Trim off any excess and use the plastic wrap to tightly wrap the steak.
Layout a clean, long piece of plastic wrap. Gently roll out puff pastry until it is a 1/4-inch thin. Place the wrapped steak on one end of the puff pastry and wrap. Pinch the ends closed and trim off any excess puff pastry. Use the plastic wrap to tightly seal the puff pastry. Pop it in the fridge for about 5 minutes to let it firm up again.
In a bowl, mix together egg yolk and milk.
Place a sheet of parchment paper or aluminum foil on a baking sheet. Remove Wellington from the fridge, remove the plastic wrap, and lay the Wellington seam-side down on the baking sheet. Baste the top of the puff pastry with egg wash and bake for approximately 25 to 30 minutes or until the internal temperature of the steak reaches 125º F, or to whatever temperature you prefer your steak.
Remove from the oven and let rest for at least 10 minutes before slicing into medallions. Serve warm.
For the Blackberry sauce:
- 8 ounces blackberries
- ¾ cup red wine
- ¾ cup brown chicken stock
- 1 heaping tablespoon honey
- 2 tablespoons seedless blackberry jam
- 2 tablespoons unsalted butter
- Salt and pepper
Place the blackberries, red wine, and stock in a heavy-based saucepan and bring to a boil. Cook for about 5 minutes until the blackberries have softened.
Push the mixture through a fine-mesh strainer and discard the seeds and pulp. Return sauce to the saucepan over medium-high heat, add the honey and jam, bring to a boil, cooking until mixture reduces by half and thickens to a smooth sauce. Remove from the heat and swirl in the butter. Season to taste and set aside to keep warm.
Gordon Ramsay serves this recipe with whipped potatoes and glazed carrots. If you’re a fan, as I am, making this meal will surely turn your home kitchen into Hell’s Kitchen (minus Gordon Ramsay)!