This is the dish that all of you will be cooking tonight,
something rich, warm, sophisticated.
It is the one and only--
Beef Wellington!
Beef Wellington!
Beef Wellington?
A beautiful seared beef, surrounded by that thin layer
of decadent mushroom duxelle, wrapped in Parma ham,
bound together with sage and crepe, and then finally,
wrapped in the most delicious, flakiest, decadent of pastry.
It took me years to perfect this classic.
This is Gordon Ramsay's signature dish!
First thing you do is sear the beef.
Now, sear it in a cast iron pan and maximizing that flavor.
Take it our whilst it's still warm.
Brush that mustard on there.
From there, the duxelle-- basically, it's
chopped mushrooms.
Then we've got that wonderful savory crepe.
And on the outside of that, you've got the Parma ham.
That's the salty bit.
And then finally, wrap the whole thing in puff pastry.
I saw that you egg-washed part of it.
You want to make sure you get every piece of exposed
puff pastry egg washed so that it's even all the way around.
In many ways, it's like baking.
You've got to say disciplined every step of the way.
Gordon, I mean, those steps--
you just lost me.
I mean, these are eight to 13-year-olds.
We're pushing them so much harder this year
because how good they are.







For more infomation >> Как сделать собаку из змейки рубика - Duration: 0:54. 

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