Timeless: how to prepare Fillet Wellington, Gordon Ramsay's recipe | Latest news (2024)

A timeless recipe, still performed all over the world and once again current, in these times of gastronomic retromania.

The History and the Recipe

He will also have defeated Napoleon at Waterloo and thus changed the course of history,Arthur Wallesley, I duca di Wellington. Yet his name is instinctively associated with something else. A bomber in use during the Second World War, the leather boots favored by aristocrats, above all a timeless recipe, still performed throughout the world and once again current, in these times of gastronomic retromania.

Timeless: how to prepare Fillet Wellington, Gordon Ramsay's recipe | Latest news (1)
The link with the general is indeed uncertain: some say that it was his favorite dish, others that it was created to commemorate his victories, still others that it recalls the item of clothing of the same name, especially when the cook did not do his duty. But, as historians note, at the time it was anything but unusual on British tables to find meat cooked in puff pastry, useful for preserving succulence from high temperatures that are difficult to regulate; while already across the Channel the boeuf en croûte was commonly sliced, of which the fillet would have been a patriotic rebranding. Legitimate doubts, in short, even more so given that all traces are missing from the recipe books of the time: the first mention appears in 1903 in The Los Angeles Times, then resumed in 1939 by The Oxford English Dictionary. There are even those who claim that the reference is to the city of Wellington in New Zealand, finding little confirmation.

Timeless: how to prepare Fillet Wellington, Gordon Ramsay's recipe | Latest news (2)
The fact is that in 1961 it wasJulia Child, back in the United States, to give Wellington global stardom in his Mastering the Art of French Cooking, so that it soon became one of the Kennedys' favorite dishes. So popular that it inevitably suffered the shame of vulgarization, in the simplification of the duxelles as in the use of industrial puff pastry. The credit for the repechage goes toGordon Ramsay, who made it his sumptuous icon. But there are many variations of the recipe, with or without foie gras pâté in the duxelles, for starters.

Timeless: how to prepare Fillet Wellington, Gordon Ramsay's recipe | Latest news (3) Timeless: how to prepare Fillet Wellington, Gordon Ramsay's recipe | Latest news (4)

Fillet Wellington recipe by Gordon Ramsay


Ingredients

2 400g beef fillets

500g clean, uncultivated mixed mushrooms

500 g of puff pastry

8 slices of Parma ham

2 egg yolks

Olive oil

Sea salt and fresh pepper

For the sauce

200 g of beef trimmings

1 bottle of red wine

750ml beef broth

4 large shallots

1 bay leaf

1 sprig of thyme

12 black peppercorns

Red wine vinegar

Olive oil

Sea salt

Procedure

Wrap each fillet in a triple layer of cling film, tightening well to shape it, and leave it to rest in the fridge overnight.

Remove it and seal it immediately in a hot pan with a little oil for 30-60 seconds, so that it remains raw inside, but browns outside. Set aside and let cool.

Chop the mushrooms and sauté them in a pan with a little oil, salt, pepper and thyme leaves. When they begin to release their juices, raise the heat and let them dry for about ten minutes until they obtain a sort of paste. Set aside and let cool.

Cut the puff pastry in half and roll it out with a little flour to obtain a rectangle that can cover a fillet. Store in the refrigerator.

Spread the film on the work surface. Lay 4 slices of ham on top, overlapping them slightly, and spread half the duxelles on top. Season a fillet with salt and pepper and place it in the center, then line it with the help of cling film to obtain a cylinder.

Repeat the operation with the second fillet. Place the rolls in the refrigerator for 30 minutes.

Beat the egg yolks with 1 tablespoon of water and 1 pinch of salt. Brush the puff pastry. Remove the fillets from the film and wrap them in the puff pastry, sealing well and discarding the excess.

Brush the puff pastry again. Cover again with cling film and leave to rest in the fridge for another 30 minutes.

In the meantime, prepare the sauce. Heat 2 tablespoons of oil in a pan and brown the beef scraps (obtained from the butcher's trimming of the fillet) until they brown.

Add the finely sliced ​​shallots with the peppercorns, thyme and bay leaves and continue cooking for 5 minutes, until they colour.

Pour a drop of vinegar, allow to evaporate, add the wine and allow to dry almost completely, then add the broth, lower the heat and leave to reduce gently for at least 1 hour, removing impurities, until the desired consistency.

Pass through a fine sieve, season with salt and set aside.

Take the fillets out, brush them one last time and cook them for 15-20 minutes at 200°C, until golden brown. Leave to rest for 20 minutes before slicing and serving, with the hot sauce.

Timeless: how to prepare Fillet Wellington, Gordon Ramsay's recipe | Latest news (5)
Recipe source: www.gordonramsay.com

Timeless: how to prepare Fillet Wellington, Gordon Ramsay's recipe | Latest news (2024)

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