Gordon Ramsay’s Beef Wellington is the star of Hell’s Kitchen and it became the star of my kitchen last weekend.
What are your plans on Friday nights? When I don’t have something going, I plant myself on the couch at 8PM, flip on Fox and tune in to Hells Kitchen. I’m a big fan of this show and Gordon Ramsay’s other cooking competition show Master Chef. When I watch Hells Kitchen, I just drool over the Beef Wellington. Well, last week I logged into Gordon Ramsay’s website and made his recipe. And am so glad I did.
Although I make a lot of quick meals during the week, on the weekends I like to take it up a notch or two and try something a bit more complicated and adventurous. This past weekend, I took on my biggest challenge; Beef Wellington. And not just any Beef Wellington, I made Gordon Ramsay’s Beef Wellington.
I’ve always been so intimidated to try making this. Maybe I fear Gordon himself will be standing over me telling me I “don’t know how to cook a bloody steak,” then he throws in a swear word or two. I shudder at the thought. Then I think how cool it would be for him to be standing in my kitchen and coaching me to make the best wellington on the planet. I can only wish.
I think the main key to make this dish and make it right is to spend the extra money on a good cut of beef. I went to my local Smith’s and bought two 8 ounce prime filets. I won’t lie to you. At $19.99 per pound, it was pricy. But I’m glad I did. A lesser cut of meat wouldn’t have done this dish justice.
I did make a minor, slight itty-bitty change though and please don’t tell Gordon (shhhh)… I added garlic and shallot to the mushroom mix. This is probably a major crime when it comes to this recipe, but I really thought these two ingredients would be a tasty addition.
I just hope the recipe police don’t come and arrest me.