So I Made The G.F. Beef Wellington For Valentines Day.......

     Years of watching Hell's Kitchen had finally influenced me to give Gordon Ramsay's Beef Wellington a try. After a little researching online I came across this recipe from an apparent insider who worked on the set of Hell's Kitchen and reviled how this infamous dish is made (www.popsugar.com/food/Gordon-Ramsay-Beef-Wellington-Recipe-486092). What better time to give this recipe a go than on Valentines Day right? Why not pair it with Lobster Risotto and Beef Carpaccio? What a great Valentines Day kitchen challenge sure to leave your significant other impressed. Here is what you will need to make the Beef Wellington portion of this meal happen.

Ingredients:
Mushroom Duxelles:

• 1 lb cremini mushrooms, finely chipped
• Olive oil
• Salt & pepper

Crepe:

• 1/2 cup all purpose flour
• 2 eggs
• 1 tsp sugar
• 2 tbsp minced chives
• 1/2 cup milk
• 1/4 cup water
• butter, for fry pan

Beef Wellington:

• 2 lbs beef tenderloin
• Dijoin mustard
• 1 box of frozen puff pastry, thawed
• 1/2 lb prosciutto ham 
• 1 egg
• Olive oil
• Salt and pepper

Directions:
Chop the mushrooms and add them to a food processor (or blender if you don't have a food processor like me) and blend until it is of a paste like consistency.

In a skillet heat olive oil on a medium setting. Spread the mushroom paste over the frying pan and season with salt and pepper. Heat until the liquid has evaporated from the mushrooms and has a spreadable consistency like the third photo below.

Let the mushroom duxelles cool. Now is the perfect time to sear the beef tenderloin. Heat olive oil to a medium high in a large skillet. Season the beef with salt and pepper. Sear all sides of the beef tenderloin in the skillet. Make sure to only sear the outer edges of the beef leaving the inside raw. Remove the beef and set aside to cool.

While the beef and mushroom duxelles are cooling prepare the crepe. In a mixing bowl combine the flour, eggs, sugar, salt, chives and mix well. Whisk in the milk, water and 1 tbsp of melted butter until you end up with a pancake like batter.  Melt butter in a large frying pan on a medium setting, add half of the crepe mixture to the pan. Cook for about a minute and then flip the crepe, it should have a light golden brown colour to it, cook the other side for about 1 more minute. Add more butter to the frying pan if needed and make a second crepe with the rest of the batter.

Coat the cooled seared beef tenderloin with the dijon mustard. Slice the tenderloin into two equal pieces.

To roll the Beef Wellington lay out a large piece of plastic wrap on a clean flat surface. Place the crepe on the plastic wrap. Spread the mushroom duxelles evenly on the crepe. Place the prosciutto on top of the mushroom duxelles and place one half of the mustard coated beef tenderloin in the center of the crepe (see photos below).

Wrap the crepe around the beef tenderloin and trim of any excess from the sides. Use the plastic wrap to tightly roll the beef tenderloin. On another clean surface place a sheet of plastic wrap and roll out the puff pastry until it is about 1/4" thick and divide in two. Remember to unwrap the crepe rolled beef tenderloin from the plastic wrap and place it in the middle of the puff pastry. Roll the puff pastry around the beef tenderloin crepe covering all sides. Remove any excess pastry from the ends and tightly wrap the pastry covered tenderloin with the plastic wrap. Repeat this process for the second crepe wrapped tenderloin and place both pieces in the fridge for 5 to 10 minutes to firm up.

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Remove the Beef Wellingtons from the fridge, remove the plastic wrap and place seem side down on the baking sheet. Score the pasty with a butter knife in a criss cross pattern and brush the pastry with an egg wash. 

Lightly season with salt and bake for 25 to 30 minutes (or slightly longer if you like your beef a little more well done). Remove from oven and let stand for at least 10 minutes. Slice the Beef Wellingtons into medallions, plate and serve.

     If you want a Valentines Day kitchen challenge or if you are just looking for a delicious elevated meal, give this Beef Wellington recipe a try.  It will surely leave your dinner guest or guest amazed.