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!
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.
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.
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.
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.
Remembering each of the rules, we will deal with the dish "Beef" Wellington "from Gordon Ramsey."
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:
More flour will be needed, but only for the foam, and any hostess will have that amount.
The first thing to do is mushrooms.It is undesirable to wash them, it is recommended to clean with a cloth, brush or brush. In extreme cases, after washing, they should be dried to the maximum after draining. Mushrooms are passed through a food processor or meat grinder; Mushrooms are placed on a strongly heated pan until the evaporation of moisture is complete (this time will take about ten minutes, if you constantly stir).
Now the main ingredient of the Wellington roulade: beef is rubbed with salt mixed with pepper and blush on all sides - for thirty seconds each flank. After cooling, the meat is smeared with mustard.
So, the most important thing remains: beef “Wellington” should be gathered together. Ramsey's recipe advises doing it like this:
It remains only to bake your "Wellington".Beef is put in the oven, heated to 200 degrees Celsius. Before this, according to the "package" you need to make several oblique cuts. Twenty minutes later the temperature drops to 180 degrees, and roasting continues for another quarter of an hour.
The filling is prepared as for "Wellington" byRamsay's recipe. Only a piece of beef should be smaller per pound (the number of other components adjusts accordingly). The difference is in a simplified shell. Fresh loaf is cut along. Crumb is removed so that the crust remains at a minimum. Inside, bacon strips are laid, on them - mushroom frying. Then beef tenderloin is put on one half and closed with a “lid”. The design wraps around in foil and hides in the oven. Baking this option "Wellington" will be from 20 to 25 minutes. The beef is amazing. True, the loaf is not a good replacement for a puff pastry crust.
