My husband and I are fans of Gordon Ramsay. I’ve said before (in the apple tart post) how much we enjoy his BBC show the F Word, and as this season of Hell’s Kitchen concluded, we noted how Gordon expects the chefflings from ALL of his shows, to cook three dishes perfectly. Those dishes are: scallops, risotto, and Beef Wellington. Sure, there are other dishes he demands while the veins in his neck pulse in harmony with his shrieks of expletives, but he seems to come back to those three dishes time and time again. I’ve seen nearly every season of Hell’s Kitchen and we (sadly) just wrapped up season four of the F Word on Netflix, so until season five makes its way online, we will remain Ramsay-less for an uncertain amount of time. Rather than filling that time calling each other “donkey” and smashing food, open-palmed when we are unsatisfied with it, we decided to take on the Holy Trinity of Ramsay, one at a time.
I wanted to start with the Beef Wellington. It looked the hardest, and would certainly be the most impressive upon presentation.
When I went to my local supermarket for the beef fillet (I was repeating “fill-it” in my head like my favorite Scotsman) I baffled the butcher when I asked him which fill-it (whatdyousaylady???) would be best suited for BEEF WELLINGTON (blank stare from the 18-year old meat “man”). I really should have gone to the farmers market…. Anyway, I came home with a heavy weigh piece of beef. Go big or go home I guess? It was nearly six pounds of muscle. Basically the size and weight of a new born baby.
I popped in the episode of the F Word where Gordon breaks down the Welly step-by-step, pre-heated the oven to 400 degrees and grabbed two boxes of puff pastry out of the fridge.
To make Gordon Ramsays Beef Wellington at home you will need: To watch Gordon make this Beef Wellington with ease, I bring you this clip:
To watch Gordon make this Beef Wellington with ease, I bring you this clip: