Beef Wellington by Gordon Ramsay
We used a chunk of filet from Publix weighing 3.2 lbs after trimming. We cut this into three pieces. After preparation we baked at 400ºF for 30 minutes and let sit for 10 minutes before carving. The results were far better than we expected and six adults were able to consume only half of the beef prepared.
We used Mr. Ramsay's Christmas version by including a couple of handfuls of chestnuts in with the mushrooms to make the duxelle. We decided against his red wine sauce and opted instead for our traditional gravy prepared with Bisto. This was an excellent choice.
We served the Wellingtons with mashed potatoes prepared by Nancy and baked on the gas grill and accompanied by carrots.
We used Mr. Ramsay's Christmas version by including a couple of handfuls of chestnuts in with the mushrooms to make the duxelle. We decided against his red wine sauce and opted instead for our traditional gravy prepared with Bisto. This was an excellent choice.
We served the Wellingtons with mashed potatoes prepared by Nancy and baked on the gas grill and accompanied by carrots.
| beef_wellington_recipe__gordon_ramsay_recipes.pdf |
