Wrapping it Up!Wrapping it up!We hoped you enjoyed Chef Ramsay's recipe! Give us some feedback in the 'Comments' and share our site for more categories, and uploads. Make sure to stay tuned every now and then!
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This recipe rightfully belongs to Gordon Ramsay. We have no intend to copy anything from others, we find that his cooking is excellent and will help every beginner chef. Also, we credit all out sources. Wrapping it up!We hoped you enjoyed Chef Ramsay's recipe! Give us some feedback in the 'Comments' and share our site for more categories, and uploads. Make sure to stay tuned every now and then!
Instructions:Before you even think about starting make sure to preheat the oven at 450 Degrees F. Wellington is cooked in an oven and always will be so stick to it! Moving on chop your apple and pepper then mix them together, cut your lemon in half then use one piece to season the mushrooms and the other piece for the beef. Squeeze nicely for the juice to come out , then you can have pure flavor and quality in your food! Lay the puff pastry dough down flat then put the mushrooms, apples, and peppers on TOP of it, also press it onto the dough don't mix it in just press. Place your beef on top if the dough and top it with corn or caviar, many people use caviar but I recommend corn because the meat and corns flavor go nicely with each other. Keep the meat nicely coated. Wrap the beef and corn with the pastry on all sides of the beef, and stick a meat thermometer in the center. Bake until the thermometer shows 'Medium Rare'. Your Wellington should look like this: Useful Background Info:My camera wasn't working unfortunately so I had to get this picture off from the internet. Above the beef you can see some brown, that's the caviar, but I used corn so if you used corn like me above the beef should be nicely roasted corn. Cut the Wellington through the middle and lay it on its the side to give it a more 'finished look'. For those of you who are professional cooks you may add in some garnish to the Wellington, like I said my camera wasn't working so I can't include in my Wellington though when I can get a picture I will update this post and the garnish will be there also. One extra tip is that take your Wellington off the oven as soon as it's done, if you keep it longer it will most likely burn and the juicy flavors will turn into ashes. Wrapping it Up!If you enjoyed the recipe please make sure to put in a picture in the comments down below in this post of your Wellington! We would love to see how yours turned out whether caviar or corn, also if you would like more complex or simple recipes please tell us so we can improve. Give us some feedback in the 'Comments' and share our site for more categories, and uploads. Make sure to stay tuned every now and then!
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