mdrecipesmd.com
back to 300kchef: gordon ramsayathletehigh-protein

$ cat recipes/gordon-ramsay-s-classic-beef-wellington-010101.md

Gordon Ramsay's Classic Beef Wellington

Sear beef tenderloin on all sides in a hot pan. Brush generously with English mustard and let cool. Sauté chopped mushrooms with thyme until dry (mushroom duxelles). Let cool completely. Lay prosciutto on plastic wrap, spread duxelles over it, and wrap the beef tenderloin tightly in the center. Chill for 30 minutes. Roll out puff pastry, wrap the beef parcel securely, seal edges, brush with egg wash, and score the top. Bake at 200C for 30-35 minutes until pastry is golden brown and internal beef temp reaches 54C. Rest 10 minutes before slicing.

athletemuscle-builderhigh-protein
similar budget intentprev recipenext recipe
categorycelebritydiethigh-proteinleveleasykcal327

$ price recipe --region auto

Estimating local basket from the detected market...

Ingredients

  • 800g center-cut beef tenderloin
  • 500g puff pastry sheet
  • 400g wild mushrooms, finely chopped
  • 8 slices of prosciutto
  • 2 tbsp English mustard
  • 2 egg yolks (for egg wash)
  • 4 sprigs of fresh thyme

Steps

  1. Sear beef tenderloin on all sides in a hot pan. Brush generously with English mustard and let cool.
  2. Sauté chopped mushrooms with thyme until dry (mushroom duxelles). Let cool completely.
  3. Lay prosciutto on plastic wrap, spread duxelles over it, and wrap the beef tenderloin tightly in the center. Chill for 30 minutes.
  4. Roll out puff pastry, wrap the beef parcel securely, seal edges, brush with egg wash, and score the top.
  5. Bake at 200C for 30-35 minutes until pastry is golden brown and internal beef temp reaches 54C. Rest 10 minutes before slicing.