"Wellington" - beef from Gordon Ramsey
One of the most ancient, revered, tasty andfamous meat dishes - "Wellington", beef baked in dough. Every day, it will not work even for culinary enthusiasts. First, it's expensive. Secondly, it is troublesome. Thirdly, it takes a lot of time. But on a big holiday on the table, this wonderful roll of meat must certainly appear!
Versions of the origin of the name
Where does the name "Wellington" beef come from (photo of the dish see in the review), there is no reliable information. There are three ideas, each of which has its own supporters.
- Roulette borrowed the name from the first English duke of the corresponding county. It seems that his favorite dish was baked beef, accompanied by mushrooms and truffles.
- Wellington is a beef, so named by a British patriotic chef in honor of the winner at Waterloo, Duke of Wellington.
- The name comes from the name of the New Zealand capital.
The latest version is the most questionable, since the city became the capital only in 1865, and the dish has a much more ancient history.
Selection of meat
The key to the success of the Wellington roll is the highest grade beef. You need to take the tenderloin; Moreover, it is necessary to find a piece in which veins of fat are present.
The next moment is the freshness of the meat. Normal "Wellington" you will not work if the beef has already been frozen. Of course, the meat can not be obtained in the city, but the chunk should only be cooled. Otherwise, it will be possible, but the culinary masterpiece should not be expected.
There are several ways to cookbeef "Wellington". An ancient recipe, alas, has not been fully preserved to our times. Each cook tries to measure his skills, understanding the ultimate goal and access to various ingredients. At the moment, the most popular is the option, according to which the dish is prepared by Gordon Ramzi - the British chef (by origin, by the way, the Scot), who was able to adapt the dish to the present without depriving it of its identity.
Rules of Ramzi
The great cook has developed the basic principles,which you need to faithfully follow if you want the cook experiments to be successful. They need to be followed in the event that you started a beef "Wellington" from Gordon. For those who are not familiar with the rules, we summarize them below.
- Harmony, manifested in the balance.It should be respected in everything, starting with the culinary idea and ending with the menu.
- Condiments.In the dish there is only one, centralproduct, the rest refer to seasonings and should only shade and complement it. For example, when "Wellington" is prepared, beef is the main, and mushrooms, bacon and the like are just related products.
- Simplicity.The plan should be clear and precise.
- Colour.Yes, yes, the shades of components should be combined, and in a natural way.
- Innings.Appetizing the dish is half the success.
- Context.It means understanding and taking into account the tastes of the one who will eat the dish.
- Conformity of preparation and type of product.That is, the fish is not fried until the chips are dry.
- Sauce- it is clothing for the body of the dish.
- Content:only the ideal products, the bad ones will kill even the best idea.
- Ability to stop on time(a point particularly important for reckless beginners).
Remembering each of the rules, we will deal with the dish "Beef" Wellington "from Gordon Ramsey."
What will you need?
In calculating the number of ingredients, we will proceed from the mass of beef tenderloin in three quarters of a kilo. At the same time, the accompanying components will be required in such quantities:
- Fresh, medium-sized champignons - 400 grams. It is possible to increase or decrease the number in accordance with your ideas about harmony - however, this applies to any component in any dish.
- Ham in the number of seven slices. You need Parma, but if you can not buy it, pick up similar in quality.
- Puff pastry, semi-kilo pack. Yeast or not, the role does not play.
- Egg yolks for greasing, two pieces.
- From spices and additional ingredients: English mustard, vegetable (or rather, olive, and good) oil (two spoons), sea salt and only ground pepper - according to personal taste.
Still, flour will be needed, but only for dust, and such a number can be found in any mistress.
Beef "Wellington" from Gordon Ramsey: preparatory work
The first thing to do is mushrooms. Wash them undesirable, it is recommended to clean with a cloth, brush or brush. In the extreme case, after washing, they should be dried up after the run-off. Champignons are passed through a food processor or meat grinder; mushrooms are placed on a heavily heated pan until the moisture evaporates (this time will take about ten minutes, if it is constantly disturbed).
Now the main ingredient of "Wellington" roll: beef is rubbed with salt, mixed with pepper and ruddy on all sides - seconds to thirty each barrel. After cooling, the meat is coated with mustard.
Assembling a roll
So, the most important thing remains: the beef "Wellington" should be put together. The recipe from Ramsey suggests doing this this way:
- On the table spreads food film, it will greatly facilitate all processes.
- Lay a layer of slices of ham. They must overlap.
- The ham layer is covered with a uniform layer of mushrooms.
- In the middle of laid out fried beefcut and wrapped in a prepared "cover". It must be ensured that the polyethylene is not wrapped inwards. Conviction hides for a third of an hour in the cool.
- While the bulk of the roll is soaked, the dough is rolled out on the table. The maximum thickness is three millimeters; but it is not worthwhile to roll out the thinner two.
- Meat is laid out in the center of the layer. Free space is smeared with a slightly whipped yolk.
- The edges of the dough wrap around the beef. Joints, so as not to disperse, gently accumulate, the excess dough is cut off, the roll is put on the oven sheet and smeared with the yolk, then for a quarter of an hour it is put in the bottom of the refrigerator.
It remains only to bake your Wellington. Beef is placed in an oven, heated to 200 degrees Celsius. Before this, by "packaging" you need to make a few oblique cuts. After about twenty minutes the temperature drops to 180 degrees, and the baking continues for another quarter of an hour.
Original: Wellington in a Loaf
The filling is being prepared, both for Wellington andRamsey's prescription. Only a piece of beef should be smaller, half a kilogram (the number of other components adjusts accordingly). The difference is in a simplified shell. A fresh loaf is cut along. The crumb is removed so that a minimum remains along the crust. From inside, bacon strips are laid, on them - mushroom fry. Then one beef is put on one half and covered with a "lid". The design is wrapped in foil and hides in the oven. This version of Wellington will be burned for 20-25 minutes. Beef turns out amazing. However, a loaf - not too successful replacement to a crust from puff pastry.