Hells Kitchen Beef Wellington Recipes

HELL'S KITCHEN BEEF WELLINGTON WITH BLACKBERRY SAUCE

Steps:

• Add mushrooms, salt, and pepper to a food processor and process until they are finely minced, forming a rough paste.
• In a medium sauté pan over medium heat, add the mushroom paste. Spread the mixture equally over the surface and cook on medium heat until the moisture in the paste has mostly evaporated 15-20 minutes. The mixture has the consistency of a spreadable pâté. Remove from heat, stir in the chives, and let cool.
• Sear the Beef Tender Filet.
• With paper towels, pat dry filet mignon, then season liberally with salt and pepper. Heat a skillet over medium-high heat and add oil. While the oil is hot but not smoking, add the filet mignon and brown from 1-2 minutes on all sides. Remove from heat and position on a cutting board. Brush Dijon mustard onto the filet and allow it to cool.
• Put a sided baking sheet in the oven and preheat the oven to 425°F.
• On a cutting board, lay out a long piece of plastic wrap. In the middle of the wrap, lay out the prosciutto shingle-style to form a rectangle large sufficient to encompass the whole filet. Then smear mushroom duxelles in a thin layer over the prosciutto. Place the filet on top of the mushrooms. Utilize the plastic wrap to help roll the beef up tightly in the duxelles-covered prosciutto, tucking in the ends, so the beef has fully encompassed. Refrigerate for 20 minutes.
• In a bowl, mix egg yolk and milk.
• Tenderly roll out the puff pastry on a floured surface until it is ¼ inch thick, no thinner. Depending on the pastry sheet's size, The two overlapping layers of the dough can be used to ensure the filet is completely covered and sealed. Set the beef in the center of the pastry and liberally brush the pastry with the egg wash. Bring puff pastry up and around the beef and seal tightly. Steal the ends closed and trim off any excess puff pastry. Refrigerate for 5-10 minutes to let it firm up again.
• Remove Wellington from the refrigerator. Put the Wellington seam side down on the preheated baking sheet. Brush the top of the puff pastry with the leftover egg wash and score it with a sharp paring knife. Sprinkle with sea salt and place the pan in the oven.
• Bake for about 35 minutes or until the steak's internal temperature reaches 120°F for medium-rare.
• Remove from the oven and let rest for at least 10 minutes before slicing.
• 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.
• Strain the mixture through a fine-mesh strainer and discard the seeds and pulp. Return the sauce to the saucepan over medium-high heat, add the honey and jam, and bring to a boil, cooking until the mix 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.
• Place the potatoes in a large saucepan and cover with cold water by two inches. Add ½ teaspoon salt and bring to a boil. Reduce the heat to simmer, cover the pot partially, and cook until the potatoes are very tender when tested with a sharp paring knife tip, 20 - 25 minutes.
• Drain the potatoes, saving some of the cooking water.
• Combine the cream and butter in a small saucepan over medium heat and bring to a simmer.
• Put the potatoes through a potato ricer or food mill and return them to the pot over low heat. Combine the hot cream and butter mixture and mix with a wooden spoon. If the potatoes are too thick, add a small amount of the reserved cooking water until the texture you like the season taste with salt and pepper and set aside to keep warm.
• Bring a quart of salted water to a boil. Have a bowl of ice water ready.
• In a large sauté pan, melt the butter over medium heat. Then add the carrots and cook for about 4 minutes until they are crisp-tender. Utilize a slotted spoon to transport the carrots to the bowl of ice water to stop the cooking, then drain. Combine the carrots and toss to coat; cook until heated thoroughly. Mix in the parsley and season to taste with salt and pepper.

HELL'S KITCHEN BEEF WELLINGTON RECIPE - (5/5)

Steps:

• Heat the oil in frying pan until hot but not smoking. Season the fillet with garlic powder, basil, salt, and pepper. Sear on all sides for 25 seconds. Remove fillet from pan and cool. Put mushrooms, shallots, and garlic in food processer with thyme and salt and pepper; pulse to rough paste. Scrape the mixture into the same pan that cooked the fillet and over high heat cook out all the moisture from the mushrooms. Deglase the mushroom mixture with the wine and cook until mushroom mixture is dry. Spread mixture onto a plate to cool Preheat oven to 400F. Brush the fillet with mustard. Lay a sheet of plastic wrap on a work surface and arrange the 1/2 procuitto slices on it, slightly overlapping rows. Spread 1/2 of the mushroom mixture over the procuitto, then place the fillet in the middle. Spread remaiing mushroom mixture on top of the fillet and top with the remaining procuitto. Using the cling wrap, neatly roll the procuitto and mushroom mixture around the fillet and twist the ends to secure, chill for 15 minutes to allow the fillet to set and keep its shape. Roll out the puff pastry on a floured surface till the thickness of a penny; brush with egg yolk Unwrap the fillet and place it in middle of the puff pastry. Fold the ends over and then wrap the fillet in the pastry, cutting off any excess. Turn over so the seam is on the bottom and place on a baking sheet. Brush all over with egg yolk and chill for 15 minutes to let the pastry rest. (Note: Fillet can be perpared up to this step up to 3 hours ahead of time. Cover with plastic wrap and chill. Remove 30 minutes prior to cooking.) Lightly score the pastry in 3 places and glaze again with egg yolks. Bake for 20 minutes, then lower the oven to 350F and cook another 10 minutes. Remove and let rest for 10 minutes prior to slicing and serving.

HELL'S KITCHEN BEEF WELLINGTON

Steps:

• heat olive oil in a frying pan.
• season fillet with garlic powder, basil, salt & pepper.
• sear on all sides for 25 seconds. (you dont want to cook it at this stage, just color it.).
• remove fillet from the pan and leave to cool.
• put the mushrooms, shallots & garlic in a food processor with thyme, salt & pepper -- pulse to a rough paste.
• scrape the mixture into the same pan and cook over high heat for 10-15 minutes, tossing frequently, to cook out all of the moisture from the mushrooms. spread out on a plate to cool.
• brush the fillet with mustard.
• preheat the oven to 400.
• lay a sheet of cling wrap on a work surface and arrange the procuitto slices on it, in slightly overlapping rows.
• spread the mushroom paste over the ham, then place the seared fillet in the middle.
• spread more mushroom paste on top of the fillet and top with the remaining procuitto.
• using the cling wrap, neatly roll the procuitto and mushrooms around the fillet and twist the ends to secure. chill for 15 minutes to allow the fillet to set and keep its shape.
• roll out puff pastry on a floured surface til the thickness of a penny and brush with egg yolk.
• remove the plastic wrap from the beef and lay in the center.
• fold the ends over and then wrap the fillet in pastry, cutting off any excess. turn over so the seam is on the bottom and place on a baking sheet.
• brush all over with egg yolk and chill for 15 minutes to let the pastry rest.
• lightly score the pastry in 3 places and glaze again with egg yolk.
• bake for 20 minutes, then lower the oven setting to 350 and cook another 10 minutes.
• allow to rest for 10 minutes before slicing and serving.
• the beef should still be slightly pink in the center.

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.