Gordon Ramsay's Christmas Main Dinners | Part Two | Summary and Q&A

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December 24, 2020
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Gordon Ramsay
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Gordon Ramsay's Christmas Main Dinners | Part Two

TL;DR

This recipe for Beef Wellington adds a seasonal twist to the classic dish, making it a perfect option for a special Christmas occasion.

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Questions & Answers

Q: What makes the fillet of beef a tender cut?

The fillet of beef comes from a part of the animal that has very little muscle, making it extremely tender.

Q: Can I use horseradish instead of mustard for the beef searing?

Yes, horseradish can be used instead of mustard to add a bit of heat to the beef.

Q: Why is it important to dry out the mushrooms for the filling?

Drying out the mushrooms intensifies their flavor and prevents the Wellington from becoming soggy.

Q: Can the Beef Wellington be prepared in advance?

Yes, the Wellington can be wrapped in cling film and refrigerated overnight before baking.

Summary & Key Takeaways

  • The chef sears the fillet of beef to enhance the flavor before wrapping it in parma ham and a mushroom and chestnut filling.

  • The beef is then tightly wrapped in puff pastry and baked until golden and crispy.

  • The finished Beef Wellington is incredibly flavorful and makes for a show-stopping centerpiece for a holiday meal.

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